http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2014505-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed80747fa454b9bb10e43777f1886148 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| filingDate | 2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b3aee06591e42b47b33be028677ee24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b517eed89c01a95c8c33b724482a82c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba61625ff721d1873c0f31c20331f7d6 |
| publicationDate | 2016-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-2014505-A |
| titleOfInvention | A method for manufacturing a bake potato product, such a processing line for it and afbakbaar potato product. |
| abstract | The present invention relates to a method for manufacturing a potato product to be baked off, a processing line therefor and a baked-on potato product. The method according to the invention comprises the steps of: - supplying a quantity of potatoes from a potato variety with an underwater weight equal to or lower than 300 g / 5 kg; - washing, peeling and cutting the supplied potatoes into a basic potato product; - blanching the basic potato product into a blanched potato product; - applying a coating to the blanched potato product into a coated potato product; and - pre-frying the coated potato product into a pre-fried potato product, wherein the energy value of the potato product after baking is lower than 190 kCal / 100 g. |
| priorityDate | 2015-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.