http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2301555-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2006-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2007-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2301555-C1 |
| titleOfInvention | Method for production of canned stuffed cabbage leaves |
| abstract | FIELD: canned goods from meat and vegetables. n SUBSTANCE: claimed canned goods are produced by speck cutting followed by fat straining off; onion cutting, adding to speck and roasting; white bread soaking in bone broth and chopping; beef and pork cutting and chopping. Part of onion and abovementioned components are blended with hen eggs, table salt, CO 2 -extract of pyrolysis wood, marjoram, caraway, and black pepper to produce mince. Then fresh Savoy cabbage leave are frozen and defrosted in oxygen-free atmosphere; mince is folded in cabbage leaves to produce rolls. Carrot is blanching and cutting and blended with rest part of onion. Obtained mixture, rolls and bone broth are sequentially pre-packed, sealed and sterilized. n EFFECT: canned goods of increased digestion value. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2576129-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2576884-C1 |
| priorityDate | 2006-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.