http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2513301-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 | 2013-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2014-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2513301-C1 |
| titleOfInvention | Method for production of preserves "fried chum salmon in tomato sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: method envisages preparation of recipe components. Bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking and addition of acetic acid to produce a sauce. Chum salmon is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The chum salmon and sauce are packed, sealed and sterilised. n EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
| priorityDate | 2013-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.