http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2455875-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f21f9dcf1079ec059ebb519aebb2bb7 |
| publicationDate | 2012-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2455875-C1 |
| titleOfInvention | Method for production of enriched preserved product "fermented 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, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling, the listed components mixing with fermented cabbage, sunflower flour, vegetable oil, tomato paste, ascorbic acid, sugar, 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: 32.