http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2512209-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 | 2012-11-26-04:00^^<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-2512209-C1 |
| titleOfInvention | Method for production of sauce paste for base red sauce |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method for base red sauce paste production envisages recipe components preparation, carrots and bulb onions cutting, sauteing in culinary fat and milling, their mixing (while heated) with flour, tomato paste, acetic acid, sugar, salt, sorbic acid and drinking water, straining, packing, sealing and sterilisation; the flour is represented by ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio. n EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2012-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.