http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2355200-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/A23L1-00 |
| 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-2355200-C1 |
| titleOfInvention | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" |
| abstract | FIELD: food production process. ^ SUBSTANCE: preserves are cooked by carrots blanching and cutting, fresh green peas freezing, wheat flour browning and mixing of listed components with sour cream, acetic acid, salt hot black pepper and laurel leaf to obtain garnish, beef cutting, stuffing with garlic and salted pork fat and frying in melted beef fat, packing of beef, garnish and bone broth, sealing and sterilisation. ^ EFFECT: preserves possess better digestibility comparing to similar dishes. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2511115-C1 |
| 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: 31.