http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112314834-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a6674f21481257212c68e68424af5d7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-375 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-375 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2020-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d566f79081d502496457636509b05805 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c915662dc4a14b976df4953ca36c237 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_704062769047c7583f4a770b6597f922 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd7bbf3feb47b46987cd489a3d14bc54 |
| publicationDate | 2021-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112314834-A |
| titleOfInvention | A kind of green pepper fresh-keeping method |
| abstract | The invention provides a fresh-keeping method of Chinese prickly ash, comprising the following steps: pretreatment of raw materials: screening, removing impurities and branches of fresh green prickly ash raw materials to avoid the oil cells of prickly ash from being crushed; pre-preservation treatment: after picking, Place Chinese prickly ash in a closed environment, pass 1-methylcyclopropene into it, and after airtight treatment for 4-6 hours, place thyme oil in the airtight environment, where 1g of thyme oil is placed in each cubic meter of space, and continue airtight treatment After 3-4 hours, the fresh-keeping treatment of Chinese prickly ash is completed; steam sterilization: spread the green prickly ash evenly on the stainless steel mesh, put it into the tunnel, pass in steam, quickly reduce the protease activity, use steam to kill the enzyme, the temperature rises quickly, and the Use edible acetic acid, zinc acetate, citric acid, salt solution and other color-preserving agents, so it will not adversely affect the flavor of green pepper; liquid nitrogen refrigeration system is used for refrigeration, which has fast cooling speed, small dry consumption, and small nutrient loss during thawing. |
| priorityDate | 2020-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.