http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2349153-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/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2007-11-21-04:00^^<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-2349153-C1 |
| titleOfInvention | Method of manufacturing canned stolichny salad |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the technology of manufacturing canned snacks. The proposed preserve preparation method includes the following operations. The recipe components are prepared according to traditional technology. Prepared hen's eggs are boiled, peeled and cut. Prepared potatoes and cucumbers are cut and blanched. Pre-processed lettuce is chopped and frozen, preferably - at a fast rate. Prepared chicken and crayfish meat is cut. The listed ingredients are mixed with salt and calcium benzoate without oxygen access. The obtained mix is packed, hermetically sealed and sterilised producing the desired product. n EFFECT: production of tinned food which has improved digestibility. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2516934-C1 |
| priorityDate | 2007-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.