http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2650389-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-158 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20 |
| filingDate | 2013-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea980aa3e7c334c24802b41baf327bf4 |
| publicationDate | 2018-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2650389-C2 |
| titleOfInvention | Ravioli analogs and methods for making such analogs |
| abstract | FIELD: food or food products. n SUBSTANCE: group of inventions relates to food compositions and in particular to ravioli analogs suitable for use as pet food. Mixed food composition contains chunks and dry pet food, gravy or slices. Chunks contain a first dough layer, which completely covers a second dough layer as a shell. Each chunk of the first dough layer and the second dough layer has a different coloring than the other dough. Method for preparing the mixed composition comprises co-extruding the first dough layer and the second dough layer having at least one component that is present in both the first dough layer and the second dough layer. First dough layer and second dough layer have different dyes with respect to each other. Method also includes cutting coextruded dough into chunks having predetermined dimensions with ends closed so that the first dough layer completely encases the second dough layer. Mixed food composition comprises one or more ravioli analogs and one or more other edible ingredients. n EFFECT: use of group of inventions enhances quality of obtained product. n 14 cl, 4 tbl, 5 dwg, 6 ex |
| priorityDate | 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.