| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_680532408c13de3011b0f294127c1b76 |
| classificationCPCInventive |
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/A23L13-426 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate |
1997-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a75e5ee82ace96258be63c551f1921b3 |
| publicationDate |
1998-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0843973-A2 |
| titleOfInvention |
Method for production of edible products containing meat in the form of small sausages or rolls |
| abstract |
In a process for producing meat-containing ediblesnin the form of small portioned sausages or rolls,nespecially for intermediate consumption, is according to the inventionnprovided that the meat portion was first freed of fat andnis cut into pieces and then cut fine-grainednthe mass of the meat content is more thannAccounts for 50% of the total mass. Then they are finely crushednvegetable components added. Are also addednSpices and / or mineral parts. Then the resulting onenPortioned in bulk, at temperatures between 5 andnDried to 10 ° C and then hot smoked. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CH-698251-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2556755-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040023379-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2415361-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102004063493-A1 |
| priorityDate |
1996-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |