http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2292804-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2005-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2007-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2292804-C1 |
| titleOfInvention | Method for manufacturing canned food "fish with vegetable ragout in polish gravy" of special indication |
| abstract | FIELD: food industry. n SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition. The method in question deals with preparing all necessary components: the suggested canned food should be prepared due to cutting, heating in melted butter and reducing upon a roller carrots, parsley root and onions; cutting, blanching potatoes and the Swedish turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller, and, also, boiling, shelling and reducing hen eggs upon a roller followed by cutting the gourd to reduce it upon a roller, too. Skinned fish filet and greens should be reduced upon a roller. Garlic should be grated followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with tomato paste on conversion to 30%-one, fish broth, sugar, common salt and citric acid and CO 2 -extracts of hot black pepper and laurel leaf. After that, one should pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The mixture obtained contains components at their preset expenditure in weight%. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes. n EFFECT: higher efficiency. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2498721-C1 |
| priorityDate | 2005-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.