http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2311374-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_19578e402f4586e15c726a65bdc976ba |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3255 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2006-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66247ec19eac8cccda74c394acfdb21b |
| publicationDate | 2009-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2311374-A1 |
| titleOfInvention | "PROCESS FOR OBTAINING SAUSAGES FROM FOOD PRODUCTS FROM SALT WATER AND SWEET WATER". |
| abstract | Process for obtaining sausages fromnof food products from salt water and waternSweet, consisting of: cleaning and preparation of the product,neliminating any inedible element; depending on the type ofn product, a precooked for removal of organic impurities, andncrushed; a kneading and compacted, with the eggs or roe of thenproduct, and sometimes proteins and / or food additives,nseasoned, and, depending on the case, flavor enhancers, giving itna preferably cylindrical shape of desired length and thickness;na cooking phase at varying temperatures and times according to thenProduct characteristics in each case. Optionally the doughncan be deposited in appropriate molds of variable formatsnfor later packaging. The final product is presented frozennor at room temperature refrigerated, and alternatively, you cannPresent in raw. |
| priorityDate | 2006-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.