http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RS-20060565-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea42fe6ce7c075f014ef21bf560964df |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2006-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_531cf4687dc9efa7fdf887b1a498e3cd |
| publicationDate | 2008-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RS-20060565-A |
| titleOfInvention | PROCEDURE FOR THE PRODUCTION OF TOBACCO Tobacco |
| abstract | The invention relates to a method for producing tobacco cracklings, which is carried out in two stages, namely the first stages of fat tissue preparation and the second phase of fat tissue cooking. During the fatty tissue preparation phase, the remaining pieces of muscle are separated from the bacon, the bloody parts, the foreskin and the bacon are cut into straps, approximately 25-45cm X 5-15 cm. During the cooking phase of the adipose tissue, water is poured into the pan to cover the bottom, then the bacon straps are inserted and the pot is placed on low heat. The kettle is then filled with water, but not enough to cover the top layer of adipose tissue. The mass is cooked for 2 to 3 hours until a mushy mass is formed, when more intense stirring begins. The cooking process takes about 7 hours until the mass, that is, the fat, becomes clear when the boiler is removed from the fire. Particularly separate knots are squeezed through a transparent cloth. After sieving, the crickets are salted as desired, usually 1 to 5% of the salt by the total mass of crickets. |
| priorityDate | 2006-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 14.