http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2357448-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/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2007-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2357448-C1 |
| titleOfInvention | Method for manufacturing special-purpose canned rabbit with garnish |
| abstract | FIELD: food industry. n SUBSTANCE: spring onions are frozen and minced, beetroot and horseradishes are blanched and minced. Rabbit meat is cut and minced. The said components are mixed with bone broth, sugar, table salt, citric acid and carbon dioxide extracts of the black bitter pepper and the bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised. n EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterized by enhanced digestibility properties as compared to traditional pre-cooked products of the kind; digestibility index of the preserve is equal to 2·10 5 , while that of the foodstuff used for its preparation - only 2,5·10 5 . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2451482-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2450787-C1 |
| priorityDate | 2007-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.