http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2349141-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 |
| filingDate | 2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2349141-C1 |
| titleOfInvention | Method of production of canned "kuban sausages" |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to the food industry, mainly meat and vegetable preserved food production. Canned food is prepared by blanching and straining garlic, chopping pork fat and mixing of the listed components with table salt, cinnamon and black bitter pepper to obtain minced meat. Pork is cut and bitten. Minced meat is put on the pork, rolled and fried in the melted fat to obtain sausages. Potatoes are cut and fried in the melted fat. Fresh green peas are cut and frozen. Potatoes, green peas and table salt is mixed to obtain garnish. Sausages, garnish and melted fat is packed, sealed and sterilised. n EFFECT: obtaining canned food with improved digestibility as compared to a similar dish. |
| priorityDate | 2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.