http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2507991-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/A23L21-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00
filingDate 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89
publicationDate 2014-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2507991-C1
titleOfInvention Method for production of preserves "round rissoles with onion sauce"
abstract FIELD: food industry. n SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green peas, greens and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt and black hot pepper and laurel leaf. One produces a sauce. Round rissoles, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
priorityDate 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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