http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110521979-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2019-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110521979-B |
| titleOfInvention | Microbial fermentation process for pickles |
| abstract | The invention provides a microbial fermentation process for pickles, and particularly relates to the technical field of pickled foods. The invention comprises the following steps: a. preparing slurry: preparing pulp from herba Zosterae Marinae and fructus kaki siccus; b. ultrasonic sterilization: sterilizing the raw materials to be pickled by adopting alcohol and ultrasonic combined treatment to obtain an aseptic prefabricated material; c. auxiliary material treatment: heating F55 high fructose syrup, Curcuma rhizome, scallop and flos Osmanthi Fragrantis to obtain mixed adjuvants; d. soy sauce alcoholization: alcoholizing the crude soy sauce with mixed adjuvants to obtain alcoholized soy sauce; e. and (3) microbial fermentation: adding alcoholized soy sauce, water, Bacillus natto and Bacillus bifidus, sealing and fermenting to obtain pickles. The pickled vegetables prepared by the method have high crispness, high nutritional value, low nitrite content and strong and durable fragrance, the crispness keeping time of the pickled vegetables is as long as 1 year, the nitrite content is kept at an extremely low level for a long time, and the quality guarantee period is as long as 12 months. The method is simple to operate, easy to realize and suitable for large-scale production. |
| 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: 63.