http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2370162-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_10efc646a4dd605c2f09c493718f5b81 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2008-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a60b8c7eb2f48612653b824670e71ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13ff28121aed3e9c0754d3554ce96a67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfcb30f45cb02a3e599220e3f882073e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7511c3e3ede8b63bee8c7c7e635f72f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bee3f723fa1a581f9340ea33d2fd41bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba0a26c8a08f7efea2a9ee0abb7136cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91c997b3e3c62738bdf6615f23484eda |
| publicationDate | 2009-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2370162-C1 |
| titleOfInvention | Method of cooked sausage production |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to meat industry and can be used in sausage production. The method involves preparing raw meat, its grinding, salting, maturing, mixing recipe components, cutting, producing minced meat, stuffing, linking the sausage sticks, frying, cooking and cooling. Prior to mixing a binding agent is produced from water and powder of legumes malt by grinding legumes malt in thin film with pulsed pressure gradient of 40-50 MPa and temperature of 25-30°C. The legumes malt powder content amounts to 1-5% to the minced meat weight and the proportion of water and the legumes malt powder in the binding agent amounts to (1:1)-(5:1). n EFFECT: method provides for increased yield of the end product with improved organoleptic characteristics and increased shelf life. n 3 tbl, 3 ex |
| priorityDate | 2008-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 185.