http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107981282-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_44eaa82d50ec7cfb9a8e0e0a18e204ba |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2017-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_211f33595fc1fccbdb1c52768abe8098 |
| publicationDate | 2018-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107981282-A |
| titleOfInvention | A kind of method for salting of broccoli stem |
| abstract | The invention mainly relates to food processing technology field, discloses a kind of method for salting of broccoli stem, including：Raw material preparation, drying, one time fermentation, secondary fermentation, packaging；Method is simple, and obtained marinated broccoli stem is soft crisp tasty, vinegar-pepper moderate, makes full use of broccoli stem, turns waste into wealth, economize on resources, increases the income of peasant household；Low temperature drying is carried out after the section of broccoli stem, first removes and sprays saline solution again after a small amount of moisture and infiltrated, be further continued for being dried, soften broccoli stem tissue, increase soft crisp mouthfeel；Lactic acid cold fermentation is carried out after drying, pH is reduced, produces abundant small molecule nutritional ingredient, tart up and nutritional ingredient, keeps the soft crisp mouthfeel of broccoli stem；Flavoring is added after one time fermentation and continues hot fermentation, flavoring is uniformly penetrated into broccoli stem, makes broccoli stem aromatic flavour；It is vacuum-packed after secondary fermentation and radio sterilization, kills lactic acid bacteria, keep suitable attenuation degree, it is vinegar-pepper moderate. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108850368-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112471466-A |
| priorityDate | 2017-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.