http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2355198-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/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2007-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2355198-C1 |
| titleOfInvention | Method of canned food production "vereschaka" |
| abstract | FIELD: food production process. ^ SUBSTANCE: preserves are cooked by salted pork fat and raw onions cutting and joint roasting, potatoes cutting and frying in melted fat, runner beans and green cutting and freezing and mixing of the mentioned components with culinary salt 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. ^ EFFECT: enhanced digestibility. |
| priorityDate | 2007-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.