http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2455840-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 | 2011-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23cf47f156f990a39d14aa8dc0e2c4ce |
| publicationDate | 2012-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2455840-C1 |
| titleOfInvention | Method for production of enriched preserves "fresh cabbage vegetable solyanka with soya" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in vegetable oil, tomatoes blanching, the listed components mixing with sunflower flour, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. n EFFECT: method allows to reduce stratification of the target product produced. |
| priorityDate | 2011-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.