http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2356383-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-2356383-C1 |
| titleOfInvention | Method of canned food production "vereshaka" |
| abstract | FIELD: food production process. n SUBSTANCE: salted pork fat and raw onions are cut and jointly fried. Potatoes are sliced and fried in tallow. Asparagus and herbs are chopped and frozen. The above-mentioned ingredients are mixed with culinary salt and hot black pepper under oxygen-free conditions to produce the garnish. Pork is sliced and fried in tallow. Pork, garnish and beet root kvass are packaged. Then sealed and sterilised. n 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: 28.