http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2456851-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/A23L17-00 |
| filingDate | 2011-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2456851-C1 |
| titleOfInvention | Method for production of preserves "fish cutlets in tomato sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the technology of fish preserves production. Recipe components are prepared. One mills part of bulb onions. Raw and fried broad whitefish is minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The milled remaining bulb onions are cut and sauteed in vegetable oil. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. The cutlets and sauce are packed. Then one performs sealing and sterilisation. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2011-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.