http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2356382-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/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2007-10-31-04:00^^<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-2356382-C1 |
| titleOfInvention | Method of producing preserves "marinated stew with lard salt pork" |
| abstract | FIELD: food production process. n SUBSTANCE: carrots, parsley root, celery roots and raw onions are cut, browned in melted fat and strained. Apples are sliced and fried in tallow. Tomatoes are cut and blanched. Beet-roots are blanched and chopped. Fresh green peas are frozen. Wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with tomato paste, acetic acid, sugar, culinary salt and hot black pepper under oxygen-free conditions to obtain side dish. Beef is sliced, larded with salted pork fat and fried in melted fat. Obtained mixture, bone broth and garnish are packed. Then sealed and sterilised. n EFFECT: enhanced digestibility. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2513829-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: 39.