http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112401052-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aabbf44ce3ce892d9318da0fad53719b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-368 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-362 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2020-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_712aa431f6c784543945842616dd30da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_746cb906989c974834c0e1b2167b5058 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d15bb99bf59279e74e220ff07b03b609 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccce86064b0dbf108340628a62057151 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70cdfea2df861deb046f534ccc76dfb5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_744992273c594d05a3385f6036d3accf |
| publicationDate | 2021-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112401052-A |
| titleOfInvention | A kind of sweet-scented sweet-scented osmanthus fruit and preparation method thereof |
| abstract | The present invention provides a preserved sweet-scented osmanthus fruit and a preparation method thereof, comprising the following steps: removing the stalk, puncturing 8-10 small holes evenly at appropriate positions on the surface of each sweet-scented osmanthus fruit, and placing the raw material of the preserved fruit into a mass concentration of 0.5%-0.8 % calcium chloride solution for 60min-90min; soak the osmanthus fruit after soaking with a sodium bisulfite solution with a mass concentration of 0.1%-0.3% for 30-45min, then rinse with clear water for 4-5 times, and place the osmanthus fruit in the water for 4-5 times. Putting into the sugar solution for three times of vacuum sugar seasoning; taking out and draining, and sending it to a drying room for drying to obtain semi-finished sweet-scented osmanthus fruit preserved fruit; mixing evenly and packaging to obtain finished sweet-scented osmanthus fruit preserved fruit. The preserved sweet-scented osmanthus fruit of the invention has a dark purple surface, soft texture, no mildew, has the aroma of sweet-scented osmanthus, suitable sweetness and no peculiar smell, and is suitable for consumption by consumers. |
| priorityDate | 2020-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.