http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2548883-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18e064baea90941ce9ec05d3a291f0ce |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec4fc3b2d81836d526094afcf094b6d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edfa0b761331e37914d875464ed31d3a |
| publicationDate | 2015-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2548883-C2 |
| titleOfInvention | Cooked sausages production method |
| abstract | FIELD: food industry. n SUBSTANCE: method envisages raw materials handling, cooling, deboning and trimming, milling, salting, propionate bacteria concentrate introduction, mince preparation, sausage links moulding, settling and thermal treatment. At the stage of mince preparation one introduces a mixture of rosemary and coriander extracts at a ratio of 1:1. In the process of salting one introduces Lactobacillus casei starter; the propionate bacteria concentrate is represented by BK-Uglich-PRO. n EFFECT: production of cooked sausage with high organoleptic indices, biological and nutritive value and probiotic properties which is recommended both for mass and preventive alimentation of people. n 3 tbl |
| priorityDate | 2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.