http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IE-S79037-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc2fe1054276c3ab1c4676ca25389792 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 1997-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88b86f6f6ae8b7dd43d7a49ad2e4f351 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61cf3a5061bb7629e3ee2deae9473182 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62a58826b4e27534b1845d3323558caa |
| publicationDate | 1998-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | IE-S79037-B2 |
| titleOfInvention | A method and apparatus for producing cooked bacon slices |
| abstract | Cooked bacon slices are produced substantially continuously by slicing raw pork bellies at a temperature of typically -1‹C to form slices of raw pork which are laid flat on an openwork mesh belt 4. Upper and lower spray heads, 34 apply a curing solution onto top and underneath faces of the slices 3 on the conveyor 4. The conveyor 4 delivers the raw pork slices 3 with the curing solution applied to a continuous cooker 6 in which the slices 3 are cooked at about 275‹C for about 2 minutes. The cooked bacon slices are thus produced substantially continuously to a high quality and with reduced labour input. |
| priorityDate | 1997-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419591030 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID11508377 |
Total number of triples: 17.