| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_61e35997459b67a81f5a571c3f2078f3 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
1989-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73214da432482e27c309ab0478784dbc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56f6ade17e5ab8785e63ccf9e3410d27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee3c6b08da1345fbf5901ca3b753da83
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3bd063653c8316eea312877903be343
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2d138e608c178ff56625003cd6418a3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8a4549d1008a19e742b1c42a019d583
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_859b10f05d6a1746534669139a6f5a64 |
| publicationDate |
1994-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
PT-89648-B |
| titleOfInvention |
PROCESS FOR THE PREPARATION OF PROTEINED FOOD PRODUCT |
| abstract |
A process for preparing a proteinaceous food product comprises passing a wet dough of a mammalian and/or avian meat protein at least part of which is functionally inert protein, between a pair of oppositely rotating rollers to form a sheet of food product. The functionally inert protein may have been cooked or otherwise treated to impart to the protein one or more characteristics of cooked protein and/or may comprise inert scleroprotein. A sheet or portion of a sheet of proteinaceous food product comprises roll-refined protein substantially all of which protein is of mammalian and/or avian meat. |
| priorityDate |
1988-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |