http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113331345-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_219afd4966ae3776b59e5664df8e9ec2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2021-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e82f9770468ccee0aca43a79677aef5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6bc42a89fba8948a42c4de8c643b9ad |
| publicationDate | 2021-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113331345-A |
| titleOfInvention | Processing method of rice containing gamma-aminobutyric acid |
| abstract | The invention discloses a processing method of rice containing gamma-aminobutyric acid, which comprises the following steps: s1: carrying out enzymolysis on the brown rice, soaking the brown rice in an enzymolysis liquid for 30-60 min at a soaking temperature of 30-60 ℃ in a ratio of 1: 3-6, and adjusting the pH of the enzymolysis liquid to 4-6 by using fruit acid; s2: cleaning and slightly cooking the ingredients; s3: taking out the soaked brown rice, cleaning the brown rice with clear water, and uniformly mixing the brown rice and the ingredients by adopting a mixing mechanism; s4: placing the mixed brown rice and ingredients into a pressure cooker for cooking, cooking for 20-40 min, and keeping the temperature and sealing for 5-20 min at the temperature of 70-80 ℃; s5: then taking out the rice, spraying cold water, and separating the agglomerated rice; s6: and finally, packaging and refrigerating the rice, wherein the processing method provided by the invention can realize the rapid processing of the brown rice with different ingredients, and has various tastes and rapid processing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115581297-A |
| priorityDate | 2021-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 127.