http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2511373-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/A23L19-00 |
| filingDate | 2012-11-20-04:00^^<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-2511373-C1 |
| titleOfInvention | Vitaminised vegetable marrow paste production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to preserved vegetable paste production. The method envisages preparation of recipe components, vegetable marrows cutting, soft cooking with acute steam, milling and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and milling, greens milling, wheat flour browning, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the said components mixing (while heated) with tomato paste, salt, ascorbic acid black hot pepper and allspice, the produced mixture packing, sealing and sterilisation. All the components are taken at a specified content ratio. n EFFECT: invention allows to reduce vegetable paste adhesion to container walls. |
| priorityDate | 2012-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.