http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2223673-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2002-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb65127a8e8ffee6a114e1e335e2a622 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcf891e4779a21f80a2d47fc46f9187a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3edd919801fd34d2e354f0fe58862709 |
| publicationDate | 2004-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2223673-C2 |
| titleOfInvention | Method for obtaining of combined extruded products from meat and vegetable raw material |
| abstract | FIELD: food-processing industry, in particular, meat industry. SUBSTANCE: method involves preparing raw meat and vegetable material, with lentil and semolina being used as raw vegetable material; preliminarily grinding lentil into 0.5-1.0 mm particles; using as raw meat material collagen mass produced by processing of secondary collagen-containing raw material of meat industry by means of proteolytic enzyme preparations, such as megaterin or protosubtilin, and mechanically boned poultry meat; dehydrating raw meat material by sublimation drying method until moisture content is 14-18% and grinding into 0.5-1.0 mm particles; additionally using combined food additives in the form of powdered milk-vegetable semi-finished products; dosing and mixing said components and extruding meat-vegetable mixture at predetermined weight percent ratio of components; upon completion of extrusion process, dusting product surface with flavor formers (sugar powder, salt, spices). EFFECT: increased biological value of combined extruded meat-vegetable products enriched in physiologically active biopolymers, wider functional capabilities of low-grade collagen-containing raw meat material rarely used in food production. 2 cl, 1 dwg, 5 tbl, 6 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2624209-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2476079-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2585470-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2572491-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018195001-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023094729-A1 |
| priorityDate | 2002-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.