http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I699163-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57d43f166f8ed2e54e64f95ad8a9a061 |
| publicationDate | 2020-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I699163-B |
| titleOfInvention | Black lemon manufacturing method and equipment |
| abstract | The present invention relates to a black lemon manufacturing method and equipment. The method includes a pretreatment step and a fermentation step. The pre-treatment includes: washing step, placing the lemon in the carrying box, using a large amount of pure water to wash the skin of the lemon; soaking step, soaking the washed lemon in pure water, vinegar, yeast or sugar and salt, and at room temperature Soak for 2 to 5 hours; in the draining step, place the lemon on the carrying box to drain. The fermentation steps include: the first fermentation step, the lemon is placed in an environment with a temperature of 60~85°C and a humidity of 80~100% for 15 days; the second fermentation step, the lemon is placed at a temperature of 50~70°C and a humidity of 40 Place for 15 days in ~70% environment; in the air-drying step, the lemons are air-dried for 30 days to produce multiple black lemons. Thereby, the black lemon manufacturing method of the present invention increases the dietary minerals and amino acid content in the lemon. |
| 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.