http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2516458-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0257ed3d402ee0c7a0317dbee218324 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f0960291026b2be8651ba636b0b2658 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2009-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cfd86baf9b9a36c3951f6e19f311711 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58f5dbd768b17229e3bc72c1cd89723b |
| publicationDate | 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2516458-C2 |
| titleOfInvention | Method for product properties regulation during food products manufacture |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry and may be used during manufacture of food products belonging to the groups of raw smoked sausages, cooked sausages, pates, thermally treated meat products etc. During raw smoked sausages manufacture meat raw material (other than in a deeply frozen condition) is salted, mixed and subjected to preliminary coarse milling. Then one performs the mixture fermentation and acidification. Then one performs high pressure treatment to coagulate protein which simultaneously leads to microorganisms inactivation while mechanically separated raw meat substances remain in a separated condition. Then one performs fine milling and stuffing of casing with sausage mince and proceeds with subjecting the product to repeated high pressure treatment. During cooked sausages manufacture raw material (other than in a heated condition) is salted, mixed and subjected to preliminary coarse milling. Then the mixture is subjected to high pressure treatment to set a specified consistency of the final product due to protein denaturation degree by way of pressure level and treatment time regulation. Then the composition corresponding to the formula and milled till the final level of granularity is stuffed into sausage casings and subjected to repeated high pressure treatment. n EFFECT: prevention of fat and jelly isolation from the product and good spreading capacity preservation during a long period of time. n 4 cl |
| priorityDate | 2008-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.