http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2318408-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2006-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2318408-C2 |
| titleOfInvention | Method for producing of farce |
| abstract | FIELD: meat industry, in particular, farce production process. n SUBSTANCE: method involves grinding raw meat material while introducing salting components, salt, water or ice; preparing farce mixture; at the stage of preparing protein gel, introducing therein spirophen in an amount of 0.0025-0.005% by weight of ready farce; preparing protein emulsion by adding pork trimming fat into ready gel and dispersing it so as to provide homogeneous structure; introducing emulsion into farce mixture and cutting until needed farce consistency is obtained. n EFFECT: prolonged storage time of ready farce. n 3 tbl, 3 ex |
| priorityDate | 2006-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.