http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113558191-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d76312e093d10b89e32a874e792ad117 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-50 |
| filingDate | 2021-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00b7b473330591239b89336715524ca3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51cf9ff2f1a678beeb40fe8d86cc612e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_300e7ecc909b1a789a656517b757a988 |
| publicationDate | 2021-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113558191-A |
| titleOfInvention | Processing method of amino acid-rich broad bean paste |
| abstract | The invention relates to the technical field of processing of broad bean paste foods, in particular to a processing method of a broad bean paste rich in amino acid. The processing method comprises the following steps: (1) raw material treatment, (2) starter propagation, (3) mixed inoculation, (4) sweet petal production, (5) thick-layer ventilation starter propagation, (6) fermentation, (7) embryo pepper preparation, (8) crushing and blending, (9) mixed fermentation, (10) jar blending, (11) tedding and exposing, (12) jar discharging, and (13) grinding. According to the broad bean paste, the fermentation aid is used by matching with the composition characteristics of the broad beans, so that the mineral content in the raw materials is obviously increased, the propagation efficiency of the rice koji during fermentation is improved, the raw materials are more fully fermented by the rice koji, and the broad bean paste with more abundant amino acid content can be obtained. |
| priorityDate | 2021-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.