http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2473223-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a89b5c806180fc4bab2cddd0f0a1a788 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2011-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cec8de6fd0f470db0f08dcea7428b986 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27068217dbc860aa3bc554a600daec5c |
| publicationDate | 2013-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2473223-C1 |
| titleOfInvention | Method for production of food fish mince |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to fish processing industry. The method envisages fish splitting into fillet and the fillet milling to produce mince. The mince is washed with water with addition of amber and citric acids in an amount of 0.1-0.3% of the mince weight at a ratio of mince to the solution equal to 1:2 during 10-15 minutes. Then, after the mince separation, one adds into the mince "Lactusan" prebiotic in an amount of 3-5% of the mince weight. n EFFECT: invention allows to improve technological properties of fish mince. n 1 tbl, 2 ex, 3 dwg |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595516-C1 |
| priorityDate | 2011-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.