http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2464903-C1

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-18
filingDate 2011-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2012-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89
publicationDate 2012-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2464903-C1
titleOfInvention Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
abstract FIELD: food industry. n SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, goatfish and carrots mincing, mixing part of bulb onions, goatfish, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
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priorityDate 2011-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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