http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108272056-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_76febf10ee1bb69750866502a8668ecc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2017-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a846ebc4354d7df52f9f87844c8d93be |
| publicationDate | 2018-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108272056-A |
| titleOfInvention | A kind of spicy pickled peanut |
| abstract | The invention mainly relates to pickles processing technique fields, disclose a kind of spicy pickled peanut, are made of following raw material：Tender peanut, soyabean oligosaccharides, salt, chive, ginger, chickens' extract, spice, lactic acid bacteria, Angel saccharomyces cerevisiae；Pickles are prepared as raw material using the remaining tender peanut of prematurity water after winning ripe peanut, are turned waste into wealth, it is cost-effective, improve peanut added value, it is spicy strong, it is soft crisp palatable, increase pickles kind in the market, it is safe and healthy without any additive, meet nutrition and the mouthfeel demand of consumer；Freeze-drying removal partial moisture is carried out after first tender peanut is cleaned, and is avoided in subsequent preparation process that peanut is soft rotten, is kept peanut mouthfeel soft crisp；Lactic acid bacteria and Angel fermentation by saccharomyces cerevisiae are carried out to tender peanut respectively after freezing, abundant small molecule fragrance and nutritional ingredient is generated, keeps peanut aromatic flavour, mouthfeel plentiful；Low-temperature salting is carried out after yeast fermentation, increases the spicy mouthfeel of tender peanut, meets the mouthfeel demand of consumer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110692989-A |
| priorityDate | 2017-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.