http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2271693-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2003-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42fdf5271dd89919dfff5d9f1e32616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6261ec83d1a977c40a01e3ceccafc5f5 |
| publicationDate | 2006-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2271693-C2 |
| titleOfInvention | Method for manufacturing jelly marmalade |
| abstract | FIELD: food industry, confectionary industry. n SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of hibiscus flowers, leaves of senna, flowers of everlasting and mountain cranberry leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Strawberry" aromatizing agent and a preparation obtained out of Mortierella sclerotiella micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. n EFFECT: higher efficiency. |
| priorityDate | 2003-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.