http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2447699-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 | 2010-12-15-04:00^^<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-2447699-C1 |
| titleOfInvention | Vitaminised scallop paste production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry. The vitaminised scallop paste production method envisages preparation of recipe components, scallops cutting, soft cooking with acute steam, grinding and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and grinding, browning wheat flour, grinding greens, mixing the said components (while heated) with tomato paste, salt, ascorbic acid, black hot pepper and allspice, packing the produced mixture, sealing and sterilisation; in the process of mixing one additionally uses sunflower flour which is poured prior to mixing with drinking water and maintained for swelling. All the components are taken at preset components ratio. n EFFECT: invention allows to produce a new vegetable paste with lower adhesion to container walls. |
| priorityDate | 2010-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.