| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ed2ca82df2a353ae694d0248a5258eb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0976 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-097
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 |
| filingDate |
2002-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_378d6a4879a271b683d0d88ce1384261 |
| publicationDate |
2003-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1295530-A1 |
| titleOfInvention |
Process for the preparation of deep frozen pieces of Mozarella cheese and pieces of Mozarella cheese ready-to-serve |
| abstract |
The invention relates to a method for the production of frozen servable pieces made of mozzarella, in which a fresh mozzarella cheese curd is produced, molded pieces are formed from the melted hot cheese curd, which are optionally subsequently pressed into slices, shaped pieces or slices with a skin are obtained and the still warm shaped pieces or slices are briefly quenched in a salt-free water bath for a few minutes and immediately afterwards shock-frozen with a liquid refrigerant, and after thawing shock-frozen serviceable pieces or slices of mozzarella are obtained in fresh quality. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-MI20111012-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105230798-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9320255-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112806440-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112772728-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012168875-A1 |
| priorityDate |
2001-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |