http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430819-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/A23L5-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 |
| filingDate | 2018-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109430819-B |
| titleOfInvention | Preparation method of dairy edible fungi and dairy edible fungi |
| abstract | The invention belongs to the technical field of instant prepared food, and particularly relates to a preparation method of milk edible fungi and the milk edible fungi. The preparation method of the edible fungus made from milk comprises the following steps: (a) curing and keeping crisp of the edible mushroom stems, and mixing with the konjac flour solution for tempering; (b) curing the edible mushroom umbrellas, pulping, mixing with cow milk, homogenizing, adding lactobacillus, and fermenting to obtain edible mushroom umbrella fermented milk; (c) and (3) mixing the edible fungus stems subjected to thermal refining in the step (a) and the mushroom-umbrella fermented milk in the step (b), carrying out vacuum impregnation treatment, and carrying out freeze drying to obtain the milk edible fungus. The dairy edible fungi obtained by the method not only keep the original nutritional ingredients of the edible fungi, but also effectively enhance the aroma flavor of the dairy products, and the obtained products are crisp, delicious, unique in flavor, convenient to carry and instant. |
| priorityDate | 2018-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.