| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
1995-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2000-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43fa34c48b2bf6237ff90dfa018d5e60 |
| publicationDate |
2000-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2157533-C |
| titleOfInvention |
Process for producing flake style food |
| abstract |
A process is provided herein for producing a flake-style food. The process includes adding a dehydrated foodstuff of plant origin and a polysaccharide thickener to a seasoning solution. The mixture so-obtained is emulsified by stirring at a high speed of from 1,000 rpm to 10,000 rpm within a temperature range of from 10°C to 80°C for 1 minute to 10 minutes. The emulsified product thus obtained is mixed with a flake form of at least one of fish meat, poultry meat or cattle meat. |
| priorityDate |
1994-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |