http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112471416-A

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Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bf447bba9fe5e4b59f53296c71c6feda
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-50
filingDate 2020-11-18^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53ba29714dbff4b9c8882e37414dabba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ca14b49f363b16daa9b0c137e8e253c
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dd46b82e01372d49134845aec16acd3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_072c861db4d5517e8588853118aade17
publicationDate 2021-03-12^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-112471416-A
titleOfInvention Preparation technology of light tempeh
abstract The invention discloses a preparation method of light tempeh, belonging to the field of traditional Chinese medicine processing. The method of the present invention includes the following steps: 1) taking 70-100 parts by weight of mulberry leaves and artemisia annua, adding water to decoct and filtering to obtain decoction and medicinal residues; 2) mixing 1000 parts by weight of soybeans into the aforementioned decoction to make soybeans Suck up the decoction, steam thoroughly, and let it cool; 3) Soybeans are mixed with bacterial strains and spread out in a porous, non-covered flat container at the bottom; 4) Soybeans are covered with the aforementioned medicinal residues, then covered with breathable gauze, and fermented aerobic to soybeans 5) Wash the soybeans with water, and dry them in a container with holes at the bottom until no water drips, but water is visible on the surface; 6) Seal and ferment until the section is black and has the aroma of soy sauce; 7) Dry.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-116019853-A
priorityDate 2020-11-18^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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