http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2484704-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/A23L13-60
filingDate 2012-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2013-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d5d03b8db1a46308478e1fe23cf217b
publicationDate 2013-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2484704-C1
titleOfInvention Method for preparation of preserved product "chopped chicken cutlets with garnish and white sauce with vegetables"
abstract FIELD: food industry. n SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, French beans, green and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
priorityDate 2012-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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