http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102009037055-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_55483161cc96a7c0696531faf2bf8b51 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 |
| filingDate | 2009-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1f0cdacaa2a71ba9efa73171840b8a2 |
| publicationDate | 2011-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-102009037055-A1 |
| titleOfInvention | Process for the production of sausages without the use of nitrite curing salt, with the addition of natural herbal preparations to improve the effect of sausages on the body cholesterol and the immune system |
| abstract | Subject matter and definitions: Sausage and sausage-like products are preparations of minced meat, offal and other parts of the animal's body, e.g. B. pigs, cattle, poultry, sheep, goats and wild animals, with salts, vegetable products, spices, smoke and other auxiliary substances. See also "Guidelines for Meat and Meat Products" from the German Food Book of November 27/28, 1974 last amended on January 8, 2008 Federal Gazette of June 19, 2008 (hereinafter referred to as DLmb). Meat products are listed below as examples for which the method is to be used. Shaped meat products: Are made from pieces of meat with the addition of salt with mechanical pretreatment to release muscle protein by heat or freezing treatment. B. Molded meat ham, molded poultry ham, molded meat roulade, molded meat schnitzel, molded meat goulash etc. (for more examples see DLmb 2.19). Raw sausage: Is made from raw meat, either freshly finished or preserved by drying, smoking and salting. There are z. B. Salami, Teewurst, Mettwurst etc. (for further examples see DLmb 2.21). Boiled sausage: Heat-treated, scalded, boiled, fried sausages (sausage) such as white sausage, bratwurst, beer ham, meat loaf, meat sausage, long-life sausage, sausages, sausage-like and hamburger-like meat preparations, etc. (for further examples see DLmb 2.22). Cooked sausage: ... |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1021260-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013093730-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2999876-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112617132-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103997916-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102011007933-B4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2012356229-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112617132-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014102302-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10165789-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102011007933-A1 |
| priorityDate | 2009-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 312.