http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2359500-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/A23L13-60 |
| filingDate | 2008-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2359500-C1 |
| titleOfInvention | Production method for tinned food "special collops in onion sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to manufacturing technology of meat-and-vegetable canned food. The canned food is cooked by white bread soaking in milk and chopping, beef and pork cutting and chopping. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. The cutlet mass is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley root and raw onions are browned in melted fat and strained. Sugar peas and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, sugar peas, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. n EFFECT: obtaining new canned food with improved digestibility as compared to a similar dish. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2480066-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2480083-C1 |
| priorityDate | 2008-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.