http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2357494-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 |
| filingDate | 2007-12-17-04:00^^<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-2357494-C1 |
| titleOfInvention | Method of production of preserved food "cold meat borsch" of special purpose |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to the food industry, mainly preserved first courses production. Preserved food is cooked by boiling, peeling and mincing chicken eggs, cucumbers cutting, blanching and mincing, beetroots blanching and mincing, green onion freezing and mincing, beef cutting and mincing, mixing of specified components with sour cream, drinking water, sugar, table salt and citric acid. Prepared mixture is packed into aluminium tubes, sealed and sterilised. n EFFECT: canned food has improved digestibility. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2565980-C1 |
| priorityDate | 2007-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.