http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08228671-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_649d8500924cabf9f8d6c6899da5a9d5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 1995-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b31b3e1dcbc3018638ea1d695e8caeb |
| publicationDate | 1996-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H08228671-A |
| titleOfInvention | Manufacturing method of Suzuho pickles |
| abstract | (57) [Summary] [Purpose] To reproduce the oldest pickles in Japan, Suzobori pickles, and make them suitable for the texture of modern people. [Composition] As a pickled bed, soy sauce, nirin nirin, Use brown rice vinegar, soy sauce moromi, soybeans, and koji. Boil mixed soy sauce, cooked mirin, and brown rice vinegar to dissolve. Koji is steamed with hot water to accelerate fermentation or sealed and placed in a warm place. |
| priorityDate | 1995-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.