http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2503323-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/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2014-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2503323-C1 |
| titleOfInvention | Method for production of preserves "fried ziege in tomato sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fried ziege in tomato sauce"; the method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, ziege cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the ziege and the sauce packing, sealing and sterilisation; into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: ziege - 1285.7; vegetable oil - 71.1; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. n EFFECT: method ensures reduction of the manufactured target product adhesion to container walls. |
| priorityDate | 2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.