http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2660184-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_335b745aed5ec3012597c361a24e9031 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2017-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aa0dce78f85b7aa6179b57d14a4331d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef7e66fce579e7dba3bc6b0c135b40f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2c1a13fd22445704a306e65af56b784 |
| publicationDate | 2018-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2660184-C1 |
| titleOfInvention | Method for obtaining baked ham from poultry meat |
| abstract | FIELD: meat processing. n SUBSTANCE: invention relates to poultry processing industry, namely, to preparation of baked ham from poultry meat, in particular from broiler chicken meat. Boneless meat for manual dissection of broiler chicken carcasses is used. Poultry meat is salted in the tumbler for 50–80 min using a multicomponent brine. Maturation of poultry meat is carried out for 6–14 hours at a temperature of 0…+4 °C. Molding is carried out by laying the poultry meat into a mold in the form of a strip of 6–8 cm. Molded poultry meat is boiled at a temperature of 95–100 °C for 90–100 minutes, then is unloaded from the mold, cooled and sent to a heat chamber where it is dried, and then baked for 80–100 minutes at a temperature of 90–110 °C. Baking is done with simultaneous smoking, using flue gases from burning hardwood. Ready boiled baked ham is removed from the heat chamber, cooled to a temperature of 6–8 °C inside the baked ham, cut into portions of 380–420 g and packed. n EFFECT: improved quality of baked ham and improved shelf life are provided. n 4 cl, 2 tbl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2756107-C1 |
| priorityDate | 2017-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.