http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2508862-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/A23L23-00 |
| filingDate | 2013-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2014-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2508862-C1 |
| titleOfInvention | Sauce preparation method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the sauces production technology. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, banana puree, sugar and salt, the mixture cooking and addition of acetic acid, red hot pepper, coriander, basil and laurel leaf. The components are used at the following expenditure ratio, wt %: tomato puree in conversion to 12% dry substances content - 656.6; banana puree in conversion to 20% dry substances content - 65.7; acetic acid in conversion to 80% concentration - 2.7; pumpkin seeds extraction cake - 34.9; sugar - 40.4; salt - 27.9; red hot pepper - 1.5; coriander - 6; basil - 6; laurel leaf - 1.5 and water till the target product yield is equal to 1000. n EFFECT: method ensures reduction of adhesion to container walls. |
| priorityDate | 2013-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.