Sushi vinegar
The invention discloses sushi vinegar. The sushi vinegar comprises the following components in parts by weight: 50 to 51 parts of liquid fermented vinegar, 5 to 6 parts of edible salt, 20 to 25 partsof white granulated sugar, 23 to 25 parts of high fructose corn syrup, 0.003 to 0.005 part of caramel...
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| creator | LIN YASI |
| description | The invention discloses sushi vinegar. The sushi vinegar comprises the following components in parts by weight: 50 to 51 parts of liquid fermented vinegar, 5 to 6 parts of edible salt, 20 to 25 partsof white granulated sugar, 23 to 25 parts of high fructose corn syrup, 0.003 to 0.005 part of caramel and 0.003 to 0.004 part of sucralose. After the components and the mass ratio are adopted, as thecomponents are reasonably matched and the ratio of the components is reasonably selected, not only is the taste good, but also the material cost is low, and the preparation cost is greatly reduced.
本发明公开一种寿司醋，该寿司醋按重量份数计包含：液态发酵食醋50～51份，食用盐5～6份，白砂糖20～25份，果葡糖浆23～25份，焦糖色0.003～0.005份，三氯蔗糖0.003～0.004份。采用上述的原料成份及质量比后，由于其成分搭配合理，各种成分之间的比例选择合理，不但使其口味好，同时用料成本低，大大降低了制作成本。 |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN111763602A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN111763602A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN111763602A3</originalsourceid><addsrcrecordid>eNrjZOANLi3OyFQoy8xLTU8s4mFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoaG5mbGZgZGjsbEqAEALv4eAg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Sushi vinegar</title><source>esp@cenet</source><creator>LIN YASI</creator><creatorcontrib>LIN YASI</creatorcontrib><description>The invention discloses sushi vinegar. The sushi vinegar comprises the following components in parts by weight: 50 to 51 parts of liquid fermented vinegar, 5 to 6 parts of edible salt, 20 to 25 partsof white granulated sugar, 23 to 25 parts of high fructose corn syrup, 0.003 to 0.005 part of caramel and 0.003 to 0.004 part of sucralose. After the components and the mass ratio are adopted, as thecomponents are reasonably matched and the ratio of the components is reasonably selected, not only is the taste good, but also the material cost is low, and the preparation cost is greatly reduced.
本发明公开一种寿司醋，该寿司醋按重量份数计包含：液态发酵食醋50～51份，食用盐5～6份，白砂糖20～25份，果葡糖浆23～25份，焦糖色0.003～0.005份，三氯蔗糖0.003～0.004份。采用上述的原料成份及质量比后，由于其成分搭配合理，各种成分之间的比例选择合理，不但使其口味好，同时用料成本低，大大降低了制作成本。</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; ITS PREPARATION ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201013&DB=EPODOC&CC=CN&NR=111763602A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201013&DB=EPODOC&CC=CN&NR=111763602A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIN YASI</creatorcontrib><title>Sushi vinegar</title><description>The invention discloses sushi vinegar. The sushi vinegar comprises the following components in parts by weight: 50 to 51 parts of liquid fermented vinegar, 5 to 6 parts of edible salt, 20 to 25 partsof white granulated sugar, 23 to 25 parts of high fructose corn syrup, 0.003 to 0.005 part of caramel and 0.003 to 0.004 part of sucralose. After the components and the mass ratio are adopted, as thecomponents are reasonably matched and the ratio of the components is reasonably selected, not only is the taste good, but also the material cost is low, and the preparation cost is greatly reduced.
本发明公开一种寿司醋，该寿司醋按重量份数计包含：液态发酵食醋50～51份，食用盐5～6份，白砂糖20～25份，果葡糖浆23～25份，焦糖色0.003～0.005份，三氯蔗糖0.003～0.004份。采用上述的原料成份及质量比后，由于其成分搭配合理，各种成分之间的比例选择合理，不但使其口味好，同时用料成本低，大大降低了制作成本。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>ITS PREPARATION</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOANLi3OyFQoy8xLTU8s4mFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoaG5mbGZgZGjsbEqAEALv4eAg</recordid><startdate>20201013</startdate><enddate>20201013</enddate><creator>LIN YASI</creator><scope>EVB</scope></search><sort><creationdate>20201013</creationdate><title>Sushi vinegar</title><author>LIN YASI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN111763602A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>ITS PREPARATION</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LIN YASI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIN YASI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Sushi vinegar</title><date>2020-10-13</date><risdate>2020</risdate><abstract>The invention discloses sushi vinegar. The sushi vinegar comprises the following components in parts by weight: 50 to 51 parts of liquid fermented vinegar, 5 to 6 parts of edible salt, 20 to 25 partsof white granulated sugar, 23 to 25 parts of high fructose corn syrup, 0.003 to 0.005 part of caramel and 0.003 to 0.004 part of sucralose. After the components and the mass ratio are adopted, as thecomponents are reasonably matched and the ratio of the components is reasonably selected, not only is the taste good, but also the material cost is low, and the preparation cost is greatly reduced.
本发明公开一种寿司醋，该寿司醋按重量份数计包含：液态发酵食醋50～51份，食用盐5～6份，白砂糖20～25份，果葡糖浆23～25份，焦糖色0.003～0.005份，三氯蔗糖0.003～0.004份。采用上述的原料成份及质量比后，由于其成分搭配合理，各种成分之间的比例选择合理，不但使其口味好，同时用料成本低，大大降低了制作成本。</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | Sushi vinegar |
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