http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IE-S970868-A2
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc2fe1054276c3ab1c4676ca25389792 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 |
filingDate | 1997-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61cf3a5061bb7629e3ee2deae9473182 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62a58826b4e27534b1845d3323558caa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88b86f6f6ae8b7dd43d7a49ad2e4f351 |
publicationDate | 1998-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | IE-S970868-A2 |
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 (33,34) 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.<Fig.1> |
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 |
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isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID11508377 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419591030 |
Total number of triples: 17.