http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111296804-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e0caf436af24c1018213f6becd0ed84d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 |
| filingDate | 2020-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4406e20e3df9388af6b4b12e790198c5 |
| publicationDate | 2020-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111296804-A |
| titleOfInvention | A kind of seasoned sauerkraut and preparation method thereof |
| abstract | The invention provides a seasoning of sauerkraut, including 50%-70% of sauerkraut, 20%-40% of pickling auxiliary materials, 5%-15% of seasoning, 0.05%-2% of compound preservatives, and 0.05%-2% of compound preservatives. Agents include ε-polylysine, chitosan-metal chelate and sodium dehydroacetate. The preparation method of seasoned sauerkraut includes the following steps: S1, washing and removing the impurities and then brewing the sauerkraut in a jar to obtain sauerkraut raw materials; S2, the sauerkraut raw materials are subjected to desalination, shaping treatment, and then dehydrated to obtain sauerkraut smashes; S3, adding sauerkraut into the sauerkraut After pickling auxiliary materials, seasonings and compound preservatives, lactic acid and D-sodium erythorbate are added, mixed evenly, and sterilized to obtain seasoned sauerkraut. The seasoned sauerkraut minced of the present invention changes the singleness of traditional sauerkraut edible, and forms sauerkraut with compound taste by compounding with other sauerkraut and seasonings. The preparation method of seasoned sauerkraut chopped in the present invention combines compound preservatives and sterilization, has good bacteriostatic effect, low dosage, no toxicity, and effectively prolongs the shelf life of seasoned sauerkraut chopped. |
| priorityDate | 2020-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.