http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2554418-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 | 2014-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb2770305d34313d78a12dcb1567dd1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a270a05512a76bc7b423a2cad8dd0cd |
| publicationDate | 2015-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2554418-C1 |
| titleOfInvention | Method for production of "morozko" plombier (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the vegetal raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. Then one performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with solid vegetal fat. One mixes 40%-fat cream, low-fat milk condensed with sugar, defatted dry milk, waffle wastes, sugar sand, girasol-sunflower extract, potato starch and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The manufactured product is packed and hardened. n EFFECT: improved organoleptic properties of ice cream. n 87 cl |
| priorityDate | 2014-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 141.