http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112205596-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5bfc874f113e3c927657a733e01f29e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2020-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d660a6f806fe97d62e97d7ae90df593 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2244c5e92465186ca00e476f5ddf1fb4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_235d2ce468bf8c999be8853e3b80713c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69d76d05c301c4cdf4276947dbd16ad2 |
| publicationDate | 2021-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112205596-A |
| titleOfInvention | A kind of special flavor sour bamboo shoot processing method |
| abstract | The invention discloses a special flavor sour bamboo shoot processing method, comprising the following steps: step 1: cleaning; step 2: finishing and cutting; step 3: primary fermentation; step 4: secondary fermentation; step 5: fermenting the fermented bamboo shoots It is used to mix in the fermentation broth of southern stinky tofu, or to dehydrate, season and sterilize the stinky bamboo shoots according to the edible requirements to become snack foods, or to use bamboo shoots as seasonings for snail noodles, instant rice noodles, and instant noodles. The method directly soaks fresh bamboo shoots in water, reduces the need for cooking and drying processes in the general processing process, saves energy and reduces labor costs; the product contains relatively high water content without adding salt, is convenient to store and has a relatively long cycle, and is a It is a resource-saving product preservation method; the product has a wide range of adaptability and can be used as an auxiliary material for seasonings, ingredients, and dietary fiber suppliers; the product has a unique flavor and is a special cold processing method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114617228-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114617228-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112971085-A |
| priorityDate | 2020-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.