http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114258956-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_63ed0eae165144fa9a4ea9ed7afd4920 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 |
| filingDate | 2021-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41279c6a3410c273d0e672faa4a272d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16db485df6c31a0c6ba1cccc284c4fa4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0e03f1ba762a53d2472f43fd07127cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d17a2ab6aa9ab24c20be7b232a55dfa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f7db77c85cf8bc1cddff0851f75b156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_235b456afe54580d625a0968e2147f51 |
| publicationDate | 2022-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114258956-A |
| titleOfInvention | A kind of red yeast cheese and preparation method thereof |
| abstract | The invention provides a red yeast cheese and a preparation method thereof. The preparation method comprises the following steps: sterilizing raw milk, inoculating a lactic acid bacteria starter and pre-acidifying; adding rennet, stirring, and standing to obtain curd; cutting the curd , stirring, and standing to obtain curds; draining the whey, adding red yeast rice, molding into a mold, periodically flipping, demoulding, and drying; cutting into pieces and sealing. The Monascus cheese and the preparation method thereof provided by the invention have the following technical effects: good taste, the appearance of Chinese red bean curd or Monascus cheese color, good flavor, simple method, easy operation, and no damage to nutrients. |
| priorityDate | 2021-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.