http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-282475-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82e8ccb0a461b32d98abc8748f5f5958 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 1927-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1927-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-282475-A |
| titleOfInvention | A process of manufacturing thick gravies |
| abstract | 282,475. Erslev, (nÚe J¾rgensen), E. M. May 17, 1927. Sauces.-Thick gravies are given the flavour of beef, veal, muttou, game, fowl &c., by the addition of the fat therefrom after it has been partly oxidized or treated with ultra violet light. Alternatively the volatile products obtained from the treated fat may be used, The gravies are prepared by boiling together water, flour and a colloidal substance such as gelatine, glue, casein, milk or whey, and emulsifying therewith the fat or fat products, e.g. by whipping, so that the emulsion is stable when heated. Relishing substances such as salt, pepper, mustard, curry, cream, lecithin, Japan soya meat or yeast extract, sugar, caramel, aromatic essences, and the Norwegian cheese " Mysse Ost," are added. The product may be concentrated to a thick paste or dried to a powder. The fat may be oxidized by using catalysts, or by exposure to air in the presence of natural or artificial sunlight, or by heating whilst passing a current of air therethrough. |
| priorityDate | 1927-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.