http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-202017001595-U2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_275277afa8bdcc84b99983d188ad7033 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 |
| filingDate | 2017-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca049667f58ed218ebc0f1260d07c66b |
| publicationDate | 2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-202017001595-U2 |
| titleOfInvention | IMPROVEMENT IN PROCESS AND / OR METHOD FOR OBTAINING CHEESE STUFFED AND / OR TRUFFED WITH THE COMBINATION OF FLAVORS FROM DIFFERENT FLAVORING AGENTS |
| abstract | refinement in process and / or method for making cheese stuffed and / or truffled with curd having a combination of flavors of different flavoring agents which comprises a process and / or method of filling the curd (1); which is entirely handcrafted by adding salty (1a) and sweet (1b) spices with desired flavors; These spices, once well incorporated into the curd filling mass, are filled in 20 liter (1c) buckets and cooled to 5 ° C in cold chambers; the external cheese dough? like half cure and / or mozzarella dough? (2) ready, it should be cut into pieces (2a) and opened as if it were to make a very large drumstick (2b), then holding the dough concave in the palm of the hand, put the filling cooled curd (1c) into the dough and close it, forming a kind of bundle (2c) the excess is removed, the finished product (2d) is placed into a round shape (3) itself, giving a small pressed (4) on the upper base of the dough. |
| priorityDate | 2017-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID424346164 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID8563 |
Total number of triples: 13.