http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2557202-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 | 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72f1f08a32cb1e95a808f6b3f666e7fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7eb19dcf4de96bfb520cfc8c31b8a4d5 |
| publicationDate | 2015-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2557202-C1 |
| titleOfInvention | Method for production of "snezhinka" dairy ice cream (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: recipe components are prepared. Then one mixes 3.2%-fat milk, dry defatted milk, sugar sand, maize starch, vanillin and drinking water. The mixture is pasteurised, homogenised, cooled, frozen, packed and hardened. Prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%. The vegetal raw materials are glazed with sugar and introduced into the mixture in the process of freezing. n EFFECT: ice-cream is enriched with biologically active substances and has unique organoleptic properties due to introduction of vegetal raw materials with pop-corn consistency. n 87 cl |
| priorityDate | 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 149.