http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102018073208-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ff08b6927b3e38e7409d4b69096ca40c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2018-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf24364370301d9380d79cd0eaa32d4d |
| publicationDate | 2020-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102018073208-A2 |
| titleOfInvention | FORMULATIONS AND PROCESS OF OBTAINING FISH VEGETABLE BEEF, FOR APPLICATION IN THE FOOD INDUSTRY |
| abstract | formulations and process for obtaining fish vegetable meat, for application in the food industry. refers to the present invention patent for the food industry, formulations for pre-mixing and process for obtaining fish vegetable meat, having wheat flour and, more preferably potato starch, in combination with flaxseed flour, oats flaked, flaked amaranth, dehydrated and ground edible nori kelp, salt, with and without additive xanthan gum (ins 415) powder, additive produced by the fermentation of the bacterium xanthomonas campestris, used by the food industry as an emulsifier in formulations with free flour gluten; with and without additive guar gum (ins 412) powder, gum obtained from the seeds of the plants cyamopsis tetragonolobus and cyamopsis psoraloides, native to India, used in the food industry as a thickener, stabilizer, emulsifier; with and without calcium propionate preservative (ins 282) powder; with and without the addition of a type of lecithin emulsifier (liquid sunflower lecithin, liquid soy lecithin, powdered soy lecithin); to obtain the vegetable meat of fish, the pre-mixture of the present invention patent is placed in a container or mixing machine (which mixes and knocks ingredients), heated filtered water is added, mixed for two minutes; edible vegetable oil is added at room temperature, with and without the addition of lecithin emulsifier, mixed and kneaded for five minutes, until it forms a homogeneous mass, to be modeled as fish vegetable meat in fillets, and in pieces of varied sizes and formats, to be fried, grilled, baked, roasted. |
| priorityDate | 2018-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.