http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2615444-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4d60cb1dd8b69e15aec540ff20697f2b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C23-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate | 2015-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_becb7762a6adccd225431d2794cb9ecf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_026287db03d959a45ae32af2b57daca4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8edcee62afe5f1e2aa7606c3eaee003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a26b03469b111bf8b266e35b7eb8413 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52a7b5247e319e5b6954a0ff39ccd2ce |
| publicationDate | 2017-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2615444-C2 |
| titleOfInvention | Soft cheese production method |
| abstract | FIELD: food industry. n SUBSTANCE: method provides adding curds to milk and heating the mixture without stirring at a temperature of 90-95°C, with separating the resulting serum after 10-15 minutes. Then adding to the remaining mass and thoroughly stirring until obtaining a homogeneous mass at a temperature of 35-40°C the following components: salt, sugar, butter, vegetable oil, eggs, baking soda and rhubarb meal. The termination of heating the resulting mass after the mixture increases in volume, and the formation of the resulting curd in a vessel pre-greased with heated butter, at the following ratio of the components, wt %: whole cow milk 40.0-42.0; curd 40.0-42.0; salt 0.9-1.0; butter 4.0-4.2; vegetable sunflower oil 0.7-1.4; chicken eggs 8.0-9.0; baking soda (sodium bicarbonate) 0.2-0.25; rhubarb meal 3.0-5.0. n EFFECT: method allows to obtain a product having nutritional and biological value. n 1 dwg, 2 tbl, 1 ex |
| priorityDate | 2015-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.