http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2351181-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2007-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2351181-C1 |
| titleOfInvention | Method for manufacturing canned "vereshaka" product |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by salted pork fat and raw onions cutting and joint roasting, potatoes cutting and frying in melted fat, kohlrabi, red cabbage and herbs cutting and freezing, fresh green peas freezing and mixing of mentioned components with sugar, culinary salt, calcium acetate and hot black pepper under oxygen-free conditions to obtain garnish, pork cutting and frying in melted fat, packing of pork, garnish and beet root kvass in the predefined ratio of components, sealing and sterilisation. n EFFECT: invention allows manufacturing of canned food with increased digestibility. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2444202-C1 |
| priorityDate | 2007-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.