http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2322120-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/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 |
| filingDate | 2006-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2008-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2322120-C1 |
| titleOfInvention | Method for manufacturing canned fish ragout "smoked hut" |
| abstract | FIELD: food industry. n SUBSTANCE: the present innovation deals with cutting and frying in vegetable oil brown onions and carrots; cutting and freezing leek greens; the kernels of walnuts, meadow mushrooms, garlic, tamarinds, lemons, horse radishes, celery root and chilli should be blanched and grated. The fillet of smoked fish should be cut. The above-mentioned components should be mixed at oxygen-free technique with wheat flour, lemon juice, dessert white wine, tomato paste, acetic acid, sugar, common salt, hot black pepper, karri, Jamaica pepper, hot red pepper, ginger, laurel leaf, nutmeg, tarragon and a CO 2 -extract of pyrolysis wood. The mixture obtained and fish broth should be packed followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility. n EFFECT: higher efficiency of manufacturing. |
| priorityDate | 2006-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.