http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2565868-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/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2014-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2565868-C1 |
| titleOfInvention | Method to produce preserves "moscow cutlets with cabbage and red sauce with onions and cucumbers" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, soaking of wheat bread in drinking water and chopping, chopping of beef, raw beef fat and some onions, mixing of specified components with some salt and some black pepper to produce mince, its forming, breading in bread crumbs and frying in rendered fat to make cutlets. Prepared fresh ornamental cabbage is chopped and frozen. Carrots, parsley root and remaining onions are cut, sauteed in rendered fat and strained. Pickled cucumbers are minced on a grinder. Wheat flour is sauteed. Carrots, parsley root, strained part of onions, pickled cucumbers and wheat flour in the formula ratio are mixed with bone broth, tomato paste, acetic acid, sugar, remaining part of salt, remaining part of black pepper, bayberry, cinnamon, nutmeg and bayleaf to produce sauce. Cutlets, cabbage and sauce are packed in the formula ratio, sealed and sterilised to produce finished product. n EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product. |
| priorityDate | 2014-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.