http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110551598-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-254 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-736 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-725 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-605 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-482 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-484 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-481 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-8969 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-8969 |
| filingDate | 2019-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110551598-B |
| titleOfInvention | A kind of vinegar paste and vinegar aging, concentration method and application |
| abstract | The invention relates to the technical field of food, in particular to a vinegar ointment and vinegar aging, concentration technology and application thereof. The present invention utilizes heating treatment and freezing treatment in turn to accelerate aging and concentrate the vinegar. The thermal effect in the aging process makes the molecules in the vinegar move at a high speed, which accelerates the esterification reaction, the Maillard reaction, the condensation reaction and the redox reaction in the vinegar system, and shortens the vinegar aging time; the concentration process It is mainly to use freezing treatment to make part of the water in vinegar form ice crystals, and then to remove small ice crystals into large ice crystals through a recrystallizer. Product stability; further use distilled vinegar and medicinal and food homologous plant materials for extraction treatment to obtain high-purity extract rich in health benefits, and adjust the extract and concentrated vinegar to prepare vinegar paste food not only Pure flavor and health benefits. |
| priorityDate | 2019-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.