http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2473253-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 | 2011-10-21-04:00^^<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_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2013-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2473253-C1 |
| titleOfInvention | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Raw and fried omul and carrots are minced. One mixes part of bulb onions, pollock, cabbages, carrots, salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. One performs 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 are packed, sealed and sterilised. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2011-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.