http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2521860-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4bd880f4bffe0855e85d21e25254df0e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_12d361eb80b0087bdbf8cd11ef196e52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 |
| filingDate | 2013-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2521860-C1 |
| titleOfInvention | Method for preparation of smoked calamari |
| abstract | FIELD: food industry. n SUBSTANCE: onions preparation involves washing and cooking calamari during 1-15 minutes in hot water at a temperature of 75-95°C. Salting is performed by pouring layer-by-layer dry salt mixture containing a in weight ratio of salt: sugar being 1:1.5-10, respectively, the per 100 kg treated hydrobionts salt mixture contains salt at least 1 kg, in sugar no more than 10 kg. Before smoking additionally one performs preliminary pre-drying, which is performed at a temperature of 30-50°C during 15-30 minutes. Smoking is performed at a temperature of 55-85°C during 40-120 minutes. n EFFECT: invention ensures soft and juicy consistence product. n 5 cl, 7 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2715332-C1 |
| priorityDate | 2013-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.