http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2356346-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/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2007-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2356346-C1 |
| titleOfInvention | Method of canned food production "green borsch" |
| abstract | FIELD: food production process. n SUBSTANCE: formulation ingredients are pre-processed according to the traditional technology. Chicken eggs are boiled, shelled and cut, carrots and parsley roots are cut and browned in melted fat. Potatoes are cut and blanched, beet-roots are blanched and cut. Spring onions and herbs are chopped and frozen, preferably - at a slow rate. Spinach and sorrel are frozen, preferably - at a slow rate and chopped. Wiener sausages are cut, beans are boiled until mass doubles. Wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with sour cream, acetic acid, sugar, culinary salt and hot black pepper and laurel leaves under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised which finally yields the target finished product. n EFFECT: enhanced digestibility. |
| priorityDate | 2007-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.