http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-000957-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_71b0b471bafa17786ed5926bf3a7d6e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9ca2e399fa1040e73f5adb223a85987 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L77-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-0013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L93-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L93-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L77-00 |
| filingDate | 1997-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4079d9be20d41a61093f988a1cb2bd96 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5318eee32abc9b4342d514270564e1a1 |
| publicationDate | 2000-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-000957-B1 |
| titleOfInvention | COATING METHOD FOR SMOKED SAUSAGES AND HARD CHEESE |
| abstract | 1. A method of coating food products selected from the group including long-keeping sausages with a composition comprising shellac or polyamide and hard cheeses, said stable uniform coating is applied using a composition comprising a) 1-99 % by weight of shellac and b) 99-1 % by weight of polyamide by treating the surface of sausages and cheeses with a composition comprising in water ethanol solution a) 1-99 % by weight of shellac and b) 99-1% by weight of at least one polyamide soluble in aqueous ethanol, correspondingly on conversion to the total amount of a) and b) components. 2. The method of claim 1, wherein the water ethanol solution has a concentration of a) and b) components from 1 to 60 % by weight. 3. The method of claim 1, wherein at least 50 % by weight of ethanol is used as a solvent for water ethanol solution. 4. The method of any claim 1 to 3, wherein the composition is used comprising a) 10-99 % by weight of shellac and b) 99-1% by weight of polyamide soluble in aqueous ethanol, correspondingly on conversion to the total amount of a) and b) components. 5. The method of any claim 1 to 4, wherein a composition is used comprising additionally dyers and/or pigments. 6. The method of any claim 1 to 5, wherein after the coating the treated sausages and cheeses are dried in the air flow at a temperature between 1-50 degree C. 7. The method of any claim 1 to 6, wherein coating is carried out either by dipping the articles into water ethanol solution, or by spraying or by smearingsaid solution. 8. The method of any claim 1 to 7 wherein after coating long-keeping sausages and cheeses with shellac and polyamide containing composition, the thickness of the coating is about 1 mm. 9. Food products selected from the group comprising long-keeping sausages and cheeses in coating of shellac or polyamide obtained by the method of any claim 1 to 8. 10. Use of a composition comprising in water ethanol solution a) 1-99 % by weight of shellac and b) 99-1 % by weight of polyamide by treating the surface of sausages and cheeses with a composition comprising in water ethanol solution a) 1-99 % by weight of shellac and b) 99-1% by weight of at least one polyamide soluble in aqueous ethanol, correspondingly on conversion to the total amount of a) and b) components by treating the surface of food products selected from long-keeping sausages and cheeses with a composition comprising shellac or polyamide. |
| priorityDate | 1996-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.