http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2510832-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/A23L1-00
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filingDate 2012-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89
publicationDate 2014-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2510832-C1
titleOfInvention "ekzotika" tomato sauce preparation method
abstract FIELD: food industry. n SUBSTANCE: method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation; the method specificity is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; nutmeg - 1.4; water till the target product yield is equal to 1000. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
priorityDate 2012-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 31.