http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2514371-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 | 2014-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2014-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2514371-C1 |
| titleOfInvention | Method for production of preserves "fried roach in tomato sauce" |
| abstract | FIELD: food industry. n SUBSTANCE: one mills bulb onions, mixes them with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mass is cooked; acetic acid is added to produce a sauce. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. Then roach is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The roach and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: roach - 1114.3; vegetable oil - 56.8; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. n EFFECT: method ensures reduction of 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: 39.