http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-129138-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_614e39a0c09a65152f8264010afaef82 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02eb03a907a3e134e62177aafab30f54 |
| publicationDate | 2014-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-129138-A2 |
| titleOfInvention | PREMIUM CRUSH DRY VITAMI COMPOSITION AND PROCESSING PROCESS |
| abstract | The invention relates to a salami meat product, and to a process for obtaining it. The product according to the invention comprises, in parts by weight, 95 ... 105 pg. minced beef, 40 ... 45 pg. beef, 1.75 ... 2.5 pg. common condiments, 0.01 ... 0.1 pg. enzymes, 0.01 ... 0.05 starter culture, 2 ... 4 μg. salt, 0.01 ... 0.07 p.g. mixture of nitrates and nitrites. According to the invention, the process consists in cutting the meat, then freezing and then mixing with the other ingredients, resulting in a homogeneous paste which is introduced into the collagen membranes, then processed by smoking and drying, then stored in the rooms at a temperature of 8 ° C. .15 ° C and a humidity of 75 ... 80%. |
| priorityDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.