http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2446714-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c716c97df02f58b04aa78d16dcdc0f56 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2010-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_597d83f35856f70c9300dd67db323263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3852b6c97c7493f89c16137c5fd06577 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61a32bd80b6ba831769c48f51450dca0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a990416abb0458592d63f2f3846bcab7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c647c6b9fe20b119b19a9424ffe5b45d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a16b45d4f6c30c720341cdc15251ae7 |
| publicationDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2446714-C1 |
| titleOfInvention | Meat loaf production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to meat industry and may be used for production of mince meat products, in particular, meat loaves. The method envisages preparation of meat raw materials, milling, salting, maintenance, chopping with addition of water or ice, mixing the produced mince with milled fat and introduction of flavour ingredients, moulding, baking and cooling. At the chopping stage one introduces a protein semi-product of milled beef ears and lips. Milled beef ears and lips are mixed with water at hydraulic module equal to 1:1. The produced mixture is heated up to 40-45°C and Protepsin enzyme preparation is introduced in an amount of 0.05-0.1% of the produced mixture weight, hydrolysis is performed during 1.5-2 hours, the mixture is heated up to a temperature of 80-90°C during 15-20 minutes, the produced mixture is milled and homogenated. n EFFECT: method ensures production of a product enriched with protein and having high food value, improved organoleptic and functional-and-technological indices, low prime cost with rational usage of secondary collagen-containing raw materials. n 3 tbl, 1 dwg |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2632923-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2661369-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2582253-C1 |
| priorityDate | 2010-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.