http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2511533-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/A23L17-00 |
| filingDate | 2012-11-27-04:00^^<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-2511533-C1 |
| titleOfInvention | Method for production of preserves "fried cutlets in chilean sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried sander mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Then one performs garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce. Then the cutlets and the sauce are packed, sealed and sterilised. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2012-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.