http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2630498-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a34f074491e5317668c10ad4fc0a688a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-6421 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 |
| filingDate | 2016-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47c29a663da8878decaebbd5c8c0dd93 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e9796240572c80f893067d6feb74d54 |
| publicationDate | 2017-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2630498-C1 |
| titleOfInvention | Hydrolysate for enrichment of functional meat products and method of its manufacture |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the meat industry, to dietology, namely to the production of a hydrolysate used in the production of functional meat products for the nutrition of people with diseases of the gastrointestinal tract. Cattle abomasum is ground with the outlet grinder lattice diameter of 2-50 mm, 0.5-10 parts of the sodium chloride solution with a concentration of 0.1%-1.0% are added to the resulting mass. The mixture is heated to a temperature of 50-90°C, held at this temperature for 1-60 minutes, ground to a puree state, add fat-free pancreas of pigs in an amount of 0.5-10% to the raw material weight, after which the raw material is brought to a temperature of 30-70°C and maintained at this temperature for 1-24 hours. After holding, the mass is heated to a temperature of 70-95°C and held at this temperature for 10-40 minutes, cooled and packaged. The cattle abomasum is preliminarily frozen to a temperature of minus 5 to minus 20°C and defrosted. n EFFECT: ensuring the obtaining of a finished product containing target low-molecular protein fractions having a tissue-specific anti-inflammatory regenerative effect on the gastric mucosa. n 2 cl, 1 tbl, 4 ex |
| priorityDate | 2016-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.