http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2486763-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/A23L1-00 |
| filingDate | 2012-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-10-04:00^^<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_72f1f08a32cb1e95a808f6b3f666e7fe |
| publicationDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2486763-C1 |
| titleOfInvention | Method for preparation of preserves "poultry with garnish and steamed sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the preserved second-course lunches production technology and represents a method for preparation of preserves "Poultry with garnish and steamed sauce". The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. n EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2012-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.