| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-052
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-0526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2007-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_152dd928b5d388143510c6f19f893761
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_498367f258dd002e5f99e8ee07028e6f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44c0ef03c3a4eadad89c643ddaef746a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d298282e4e65338a40369050ef6d485
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a0fca7ce9726013a53b82e6e4f3b8c0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c312b9cdf424f5bf17e1de1eda4a4af |
| publicationDate |
2011-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2420079-C2 |
| titleOfInvention |
Method and device for smoke aroma improvement and method and device for smoked food product production |
| abstract |
FIELD: food industry. ^ SUBSTANCE: invention is intended for usage in food industry, in particular - to manufacture of a dry-cured or smoked food product. Aroma of smoke produced by way of burning or partial burning or thermal disintegration of vegetal raw material at a temperature of up to 600C and the said smoke heating by a secondary heater, the secondary heater temperature being 300C or more but less than 800C. To produce a smoked food product boiled fish or other food is dry-cured with a hot air flow during a preset period of time to reduce moisture content to 30 % (weight) or less and treated with smoke with improved aroma by way of dry-cured fish maintenance in smoke. ^ EFFECT: invention enables imparting a pleasant smoke aroma to the product and reduction of the content of harmful ingredients such as benzopyrene. ^ 17 cl, 4 dwg, 12 tbl, 12 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2458510-C2 |
| priorityDate |
2006-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |