http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2455873-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/A23L3-00 |
| filingDate | 2011-03-10-04:00^^<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 |
| publicationDate | 2012-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2455873-C1 |
| titleOfInvention | Method for production of enriched preserves "fresh cabbage vegetable-and-mushroom solyanka" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular, 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, brined cucumbers cutting, brined mushrooms milling, 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: invention usage will allow to reduce stratification of the target product produced. |
| priorityDate | 2011-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.