http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112500978-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9930f20e52c613b46c30afc5b4b259ad
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04
filingDate 2020-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4a40188ef0fdf228d574ae980e03c0f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11efae729f1941cd70555363ea307e3f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12b179c06d6ce13fb20705ed137f4bd0
publicationDate 2021-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-112500978-A
titleOfInvention The production method of brewed vinegar
abstract The invention discloses a preparation method for brewing vinegar, and relates to the technical field of preparation methods. The present invention includes step 1, raw material preparation: first prepare the rice; step 2, soaking: put the rice washed in step 1 into the soaking tank, and soak the rice with tap water, the water surface is more than 20CM of the rice surface, rinse with tap water after each soaking, Remove impurities from the rice; Step 3, steaming rice: Put the rice that has passed Step 2 into the rice steaming bucket, but the surface of the rice should not be mushy or hard, and it should be filtered with cold water after steaming in summer. In the present invention, the set soaking tank can clean the rice and remove the impurities of the rice, thereby improving the quality of vinegar making. The speed of brewing vinegar is improved. Through the set vinegar dipping pool, the vinegar dipping pool can quickly drench acetic acid into raw vinegar, thereby improving the production speed of raw vinegar.
priorityDate 2020-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 22.