http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113564016-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f9dc05b2c647884e36a1aaea7cb1723c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2021-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_613361b52591880cda41addd57a7282a |
| publicationDate | 2021-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113564016-A |
| titleOfInvention | A kind of orange peel white rice vinegar and its brewing process |
| abstract | The invention discloses an orange peel white rice vinegar and a brewing process thereof. The orange peel white rice vinegar comprises 50-100 rice, 20-50 glutinous rice, 50-100 vinegar lees, 20-50 distiller's yeast, 8-14 acetic acid bacteria, and 10 citrus peels. ‑25 and 60‑120 water. Beneficial effects: Vinegar is produced by co-fermenting with rice, etc., and nutrients can be better separated out after fermentation, which is beneficial to human body absorption. It is a traditional and safe production method. The nutrition is not destroyed, and no harmful additives are added. With the advantages of simplicity, rich nutrition, pure flavor and natural safety, through the reuse of citrus peels, new industries have been formed, new profits have been created, and reemployment has been promoted. The production process of the invention creates good economic, environmental and social benefits. |
| priorityDate | 2021-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.