| 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/A23L13-20 |
| filingDate |
2007-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2009-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate |
2009-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2353201-C1 |
| titleOfInvention |
Method for producing tinned food "meat salad" |
| abstract |
FIELD: food products. n SUBSTANCE: preserved food is cooked by boiling, shelling and cutting of eggs, cutting and blanching of potatoes, cutting and freezing of lettuce, cutting of beef tongue. Specified components are mixed with table salt and calcium benzoate under oxygen-free conditions. The obtained mixture and mayonnaise are packed, vacuum-sealed and sterilised. Preserve digestibility is increased to 12.7ยท10 4 in 1 cm 3 of the product. n EFFECT: enhanced preserve digestibility. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2525651-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2525517-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2514768-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2516319-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2511728-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2525513-C1 |
| priorityDate |
2007-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |