http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-202005555-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea07068ef6ba040e7567be8765cd8704 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39a21812eeb0b12007f7f8e349e17275 |
| publicationDate | 2020-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-202005555-A |
| titleOfInvention | Black lemon manufacturing method and equipment |
| abstract | The invention relates to a method for manufacturing black lemon and its equipment. The method includes a pretreatment step and a fermentation step. Pre-treatment includes: washing step, placing lemons in the carrying box, and washing the skin of lemons with a large amount of pure water; soaking step, soaking the washed lemons in pure water, vinegar, yeast, or sugar and salt, and at room temperature Let it soak for 2~5 hours; in the drain step, place the lemon on the carrying box and drain. The fermentation steps include: the first stage fermentation step, placing the lemon in an environment with a temperature of 60 to 85°C and a humidity of 80 to 100% for 15 days; the second stage fermentation step, placing the lemon at a temperature of 50 to 70°C and a humidity of 40 Leave it in ~70% environment for 15 days; in the air-drying step, the lemon is air-dried for 30 days to produce a plurality of black lemons. Thus, the method for manufacturing black lemon of the present invention increases the content of dietary minerals and amino acids in lemon. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I774176-B |
| priorityDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.