http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2674627-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_32725e94a005113e476561f08f21ac4e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2017-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e590563e9ba6ac2d35c8e9999de80a39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81579d828c9cf8e1295ca545e26b2409 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcb279687d24e053076725df5dcae8da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90e40a9e97c0123f6a9d0766641af3c5 |
| publicationDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2674627-C1 |
| titleOfInvention | Method of manufacturing flax crackers for achloride food |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry, in particular to the production of flax crackers for the achloride food. Brown flax seeds are pre-soaked in water at a temperature of 20–22 °C for 40 minutes at a water duty ratio of 1:1.5. Enriching agents are introduced: laminaria powder in the amount of 5 % by weight of flax seeds, barley malt extract taken in the amount of 2 % by weight of flax seeds. Flax mass is molded manually 3–5 mm thick on baking pan with silicone coating or silicone tape with holes of rectangular shape with a size of 30*50 mm or a round shape with a diameter of 50 mm. Flax drying is carried out at a temperature of 110 ˚C within 60–90 minutes. n EFFECT: way allows increase the shelf life of products and their strength, nutritional and biological value, the content of dietary fiber in products, reduce energy value, increase the content of vitamins and minerals, expand the assortment of products. n 1 cl, 2 tbl, 2 ex |
| priorityDate | 2017-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.