http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LV-11085-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5be1ae1dd7dcc80e068584a51afc4cf5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
| filingDate | 1995-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce37452630f75c334553b00b65e10195 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5c7619485721b91cf141870a8b3307e |
| publicationDate | 1996-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | LV-11085-B |
| titleOfInvention | Method for preserving fish products |
| abstract | The invention is related to the fishing industry, in particular, to the production of fish delicatessens from fresh or defrosted frozen fish. The invention helps to improve the quality of the final product and improve its organoleptic qualities.A raw double fillet of fish is used and is breaded from both sides-from the side of the skin of the fish and from the inside. Then the fillets are folded together in the shape of a whole fish and fried. Breading is carried out, using a spice mixture, made of yellow mustard seeds, juniper berries, pimenta, and chili. |
| priorityDate | 1995-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.