http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108977309-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_728e2bd0dbca2c82ac72eea4df9622c5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-539 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-254 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-704 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-845 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-704 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 |
| filingDate | 2018-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1028c0296bfd353793cc4a5ee3eed84d |
| publicationDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108977309-A |
| titleOfInvention | A kind of preparation method of koji |
| abstract | The present invention discloses a kind of preparation method of koji, includes the following steps: to take flaccid knotweed herb, snakegourd, cortex cinnamomi, radix scutellariae, cortex acanthopanacis, dry, pulverize, obtain mixture of Chinese herbal medicines；Polished rice is taken, is soaked in water, is crushed, Traditional Chinese drug mixture is added in rice flour and song is female, flattens, be compacted, butt block on bent plate after mixing, bent mother is sieved in curved billet by sieve circle with sieve；Room culture after curved billet molding, room temperature control is at 28~30 DEG C, humidity 85%~90%, and after culture 20~for 24 hours, room temperature is controlled after 28~32 DEG C, curved billet culture 48h, and temperature is controlled at 32~34 DEG C, until curved billet it is dry koji.Head mold and Chinese herbal medicine is added when guaranteeing its traditional properties in the present invention, can improve the quality of sweet wine, in rice wine fermenting, is easy to temperature control and control acid, and improve the pol of product, increases the sugariness of sweet wine, be the useful supplement to Traditional Method koji. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114317173-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109810837-A |
| priorityDate | 2018-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 24.