http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2547415-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/A23G9-42 |
| filingDate | 2014-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7eb19dcf4de96bfb520cfc8c31b8a4d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72f1f08a32cb1e95a808f6b3f666e7fe |
| publicationDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2547415-C1 |
| titleOfInvention | Plombier production method (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: methods envisage recipe components preparation, mixing of 3.2%-fat milk, 40%-fat cream, low-fat condensed milk with sugar, dry whole milk, sugar sand, potato starch, sodium caseinate, vanillin and drinking water, pasteurisation, homogenisation, cooling and freezing. Vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in the microwave field till dry substances content is no less than 85% and glazed with sugar. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. One performs the mixture packing and hardening to produce the target product. n EFFECT: production of ice cream enriched with biologically active substances. n 87 cl |
| priorityDate | 2014-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 139.