| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f65961e183af93abc55fc7a0c866ebe2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-802 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-48 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate |
1987-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d39d61363ae5cfceed75e831fb2cac3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_704524cceca4134d9204a60d14884659 |
| publicationDate |
1992-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MY-102403-A |
| titleOfInvention |
Layered meat emulsion product and method of producing same |
| abstract |
A MEAT EMULSION CONTAINING MEAT, MEAT-BY-PRODUCTS, WATER AND A PROTEINACCEOUS MATERIAL AND HAVING A PROTEIN/FAT RATIO OF AT LEAST ABOUT 1.5:1 AND A MOISTURE CONTENT OF ABOUT 45 TO 80% IS HEATED AND INTRODUCED BY CENTRIFUGAL FORCE INTO A HOLDING TUBE WHERE IT IS HELD FOR A SHORT TIME TO COAGULATE PROTEINS, UNDER A PRESSURE ABOVE THE VAPOUR PRESSURE OF THE EMULSION. THE PRESSURE IS THEN REDUCED TO VAPOURISE THE EMULSION WATER AND STEAM IS INJECTED INTERMITTENTLY TO PROVIDE A SET MEAT EMULSION PRODUCT HAVING A PLURALITY OF DISTINCT EMULSION LAYERS WHICH ARE BONDED TOGETHER AND THE LAYERED PRODUCT IS DISCHARGED IN THE FORM OF DISCRETE PIECES. |
| priorityDate |
1986-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |