自然​发酵​柿子​醋​的​制造​方法

源语言标题
(CN106811389) 自然​发酵​柿子​醋​的​制造​方法
公开号/公开日
CN106811389 A 2017-06-09 [CN106811389] / 2017-06-09
申请号/申请日
2015CN-0872974 / 2015-12-02
发明人
JIN ZHONGSHUO;JIN ZHONGLIE;
申请人
KIM JONG YOL;
主分类号
IPC分类号
C12J-001/04
摘要
(CN106811389) 本​发明​涉及​自然​发酵​柿子​醋​的​制作​方法,尤其​涉及​不​添加​食品​添加剂,可获得​柿子​醋​自然​的​香​和​味,而且,可通过​添加​辅​材​制作​混合​醋​的​自然​发酵​柿子​醋​的​制造​方法。本​发明​的​自然​发酵​柿子​醋​的​制造​方法,包括:第​步骤,准备​经​栽培​熟透​的​甜柿​子;第二​步骤,清洗​并​干燥​甜柿​子;第三​步骤,将​甜柿​子​收容​于​容器​中​并在​向阳​的​地方​进行​乙醇​发酵;及第​四​步骤,以​10:90​的​重​量比​混合​经​乙醇​发酵​生成​的​次​柿子​醋​和​蒸馏水​并经​有机酸​发酵​制造​二次​柿子​醋。
地址
代理人
代理机构
;
优先权号
2015CN-0872974 2015-12-02
主权利要求
(CN106811389) 1. One method of manufacturing vinegar persimon natural fermentation, comprising: 1st step, prepared by cultivation of the cooked sweet persimmon; 2nd step, washed and dried sweet persimmon; 3rd step, up to face the container and adding the contained in the sweet persimon a location subjected to ethanol fermentation; and 4th step, the weight ratio of 10:90 to mix the ethanol fermentation generated once vinegar and distilled water and dried over an organic acid fermentation persimon manufacturing a secondary persimon vinegar.
法律状态
(CN106811389) LEGAL DETAILS FOR CN106811389  Actual or expected expiration date=2035-12-02    Legal state=ALIVE    Status=PENDING     Event publication date=2015-12-02  Event code=CN/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=CN CN201510872974  Application date=2015-12-02  Standardized application number=2015CN-0872974     Event publication date=2017-06-09  Event code=CN/A  Event type=Examination events  Published application  Publication country=CN  Publication number=CN106811389  Publication stage Code=A  Publication date=2017-06-09  Standardized publication number=CN106811389     Event publication date=2017-06-09  Event code=CN/PB01  Event type=Examination events  Publication    Event publication date=2017-07-04  Event code=CN/SE01  Event type=Examination events  ENTRY INTO FORCE OF REQUEST FOR SUBSTANTIVE EXAMINATION
专利类型码
A
国别省市代码
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