http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2008133812-A
Outgoing Links
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|---|---|
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| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-5073 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N5-0619 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-5058 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K38-1709 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N5-0622 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N5-0793 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N5-079 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2007-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2008133812-A |
| titleOfInvention | METHOD FOR PRODUCING FORMED PORTION FOOD PRODUCTS FROM SEPARATE VEGETABLES, MEAT AND OTHER FOOD PRODUCTS |
| abstract | 1. A method of manufacturing ready-made molded food products from individual pieces of vegetables, including rice or potatoes, fruits, meat, poultry, game, fish or seafood, pastry, bakery products or combinations of ingredients or all of these ingredients, including stages: preparation of starting materials from individual frozen lumpy components, continuous or discontinuous introduction of starting materials into at least one molding cavity and molding from frozen starting materials final frozen products ready for baking or cooking, by pressing the starting material in the mold cavity in order to mold ready-to-cook food products. ! 2. The method according to claim 1, characterized in that the lumpy materials before being fed into the molding cavity are sorted and sorted out too large or too small pieces. ! 3. The method according to claim 2, characterized in that too large pieces after sorting are crushed and then again sorted. ! 4. The method according to claim 1, characterized in that the liquid materials, in particular water or a protein-containing liquid, are added to the bulk materials before being fed into the molding cavity, in order to improve the adhesion between the pieces. ! 5. The method according to claim 4, characterized in that the bulk materials are subjected to partial or complete thawing, and then, before pressing, they are again frozen. ! 6. The method according to claim 5, characterized in that the first semi-finished product is made from the first mixture of bulk materials, and the second semi-finished product is made from at least one second mixture of bulk materials, after which � |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2473291-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112868727-A |
| priorityDate | 2006-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 32.