http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108740892-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 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/A23L27-00 |
| filingDate | 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108740892-B |
| titleOfInvention | Pickling method of pickled peppers |
| abstract | The invention belongs to the technical field of food processing, and particularly discloses a pickling method of pickled peppers, which comprises the following steps: (1) preparing raw materials: 100 portions of 120 portions of water, 8 to 12 portions of salt, 4 to 6 portions of white spirit, 3 to 5 portions of honey, 2 to 4 portions of pepper, 5 to 8 portions of hawthorn, 3 to 7 portions of ginger, 1 to 3 portions of minced garlic, 0.5 to 1 portion of dried orange peel, 4 to 6 portions of liquorice, 1 to 2 portions of tuckahoe, 3 to 5 portions of atractylodes and 0.5 to 1 portion of biological fermentation mother liquor; (2) parching fructus crataegi and Atractylodis rhizoma; (3) putting honey into a pot, refining into medium honey, adding liquorice with slow fire, and uniformly frying; (4) dissolving salt in water, and adding Chinese liquor, rhizoma Zingiberis recens, Bulbus Allii powder, pericarpium Citri Tangerinae, Poria, biological fermentation mother liquor, fructus crataegi, Atractylodis rhizoma and Glycyrrhrizae radix; putting the prepared fermented saline water into a pottery jar, and fermenting in a sealed manner for 3-5 days; (5) selecting hot peppers, and cleaning and drying the hot peppers by using a cleaning and drying device; (6) placing the pepper into a pottery jar, sealing and fermenting for 6-8 days. The pickled peppers prepared by the scheme are unique in flavor and taste, and safe and healthy, and pigments and preservatives are not added. |
| priorityDate | 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.