http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109770332-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4ed13f393d51b031d4f942e9af2b1d51 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2019-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f2c6d8dcddbd26240bd2dbf0f5e7112 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5b2e84c60dcfd7eeea4afeac8d7ba4c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd46a8ff3641dfe3ddfb158b480c5b48 |
| publicationDate | 2019-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109770332-A |
| titleOfInvention | A processing method for maintaining the color of Chinese toon sauce |
| abstract | The invention discloses a processing method for maintaining the color of Toona sinensis sauce, which includes the following steps: step 1, collecting fresh Toona sinensis sprouts; step 2, immersing the cleaned Toona sinensis sprouts in soda water; step 3, After the toona sinensis sprouts are soaked and removed, they are immediately rinsed in salt water at room temperature; in step 4, the drained toona sinensis sprouts are pickled. The present invention adopts a specific proportion of soda water and a specific temperature environment to pickle and kill the green, so that the color does not change during the pickling process. |
| priorityDate | 2019-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.