http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2447683-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/A23L19-00 |
| filingDate | 2011-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2447683-C1 |
| titleOfInvention | Vitaminised scallop paste production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to food industry, namely to preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling scallops, carrots, bulb onions and white vegetables, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, sweet pepper puree, sugar, salt, ascorbic acid, hot black pepper and allspice, packing, sealing and sterilisation. n EFFECT: invention allows to produce new appetiser preserves with low adhesion to container walls. |
| priorityDate | 2011-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.