http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2461237-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/A23L13-50 |
| filingDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72f1f08a32cb1e95a808f6b3f666e7fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2461237-C1 |
| titleOfInvention | Method for production of preserves "duck in white sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the poultry preserves production technology. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt, black hot pepper, allspice and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, ducks cutting, the ducks and sauce packing, sealing and sterilisation. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.