http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2548887-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_023f8ee60cbed3d604e18deaeb3957df |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2013-07-11-04:00^^<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_ac0bd639b3ace15e9eb9ac4152fbc164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c57620a3b8416552d6f4a1dbe56a3715 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2382c6d2583d57b2c2aae97afca3e1ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_732332eabee2c0d9df2b4a9c1ef20d5a |
| publicationDate | 2015-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2548887-C2 |
| titleOfInvention | "delikatesnaya" stuffed sausage of quail meat and beef tongues |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to meat-processing industry, in particular, to cooked stuffed tongue sausage production. One envisages preparation of mince of trimmed prime grade beef, salted mid-back speck, spices and dried herbs with addition of preliminary salted and cooked beef tongues pieces subjected to two-stage thermal treatment in water or meat broth which provides for the possibility of skinning at the first stage and addition of culinary food salt, sugar sand, a sodium nitrate solution at the second stage with following additional cooking of tongues till readiness. Additionally, the mince contains quail meat milled simultaneously with mid-back speck in a mincer with 2-3 diameter outlet holes with subsequent manual moulding of sausage link which provides for the possibility of cut or milled tongue placement on the middle of the mince layer; the dried herbs composition additionally contains basil and purslane. The sausage ingredients are selected at the specified quantity ratio. n EFFECT: production of dietary sausages with increased nutritive and biological value, high organoleptic indices and taste gamut. n 3 cl, 1 tbl, 3 ex |
| priorityDate | 2013-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.