http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110495593-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ccc4d77fd2c1321f3349a5f2fe0f1d95 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2019-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60d5440e5e08bc69cc66d4882ce57a6d |
| publicationDate | 2019-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110495593-A |
| titleOfInvention | A kind of preparation method of wild onion red sour soup |
| abstract | The invention discloses a preparation method of wild onion red and sour soup, which comprises the steps of washing peppers and tomatoes and then crushing; adding 5% edible salt, adding 15% cold boiled water, and putting them into a jar for use; adding 3% ginger and 1% alcohol Liquor with a degree of 62 degrees, 5% glutinous rice porridge and 4% glutinous rice grains are used for the first fermentation; when the first fermentation is carried out for more than 7 days and the acidity reaches 2.5, take out and grind; add wild onions for the second time Fermentation to get the finished product. The red and sour soup prepared by the method for preparing the wild onion red and sour soup of the present invention increases the taste and flavor of the sour soup, increases the original ecological food taste, and has a strong ability to attract customers. |
| priorityDate | 2019-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.