http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2326552-C1
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_10efc646a4dd605c2f09c493718f5b81 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
filingDate | 2006-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2008-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c888a80cb75323d2aa976c11619ff67f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78ebdabb0c23fd56c35d06d7a5c0cf9b |
publicationDate | 2008-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | RU-2326552-C1 |
titleOfInvention | Method of formed meat product manufacture that has detoxication properties intended for school age children catering |
abstract | FIELD: food-processing industry; meat industry. n SUBSTANCE: method provides crushing raw meat, making minced meat with filler, mixing and formation. As a filler protein emulsion is used. It is made from haricot paste, vegetable oil, 1% solution of acetic acid and chitosan prepared from crawfish shell in the percentage ratio: 8:2:3:0.5. Components of a meat product are taken according to the following percentage mass ratio: mincemeat-60.0-40.0, protein emulsion 10.0-30.0, bulb onion- 5.0-7.0, iodised salt - 0.8, water - the rest. n EFFECT: making of the formed meat product for school age children catering that possesses high detoxication properties and improved structurally-mechanical qualities. n 3 ex, 2 tbl |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2576162-C1 |
priorityDate | 2006-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.