http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2688051-C1

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filingDate 2018-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2019-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ddea13fbb382445f79e98f8eba6e3f4c
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publicationDate 2019-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2688051-C1
titleOfInvention Boiled sausage product with protein-vegetable emulsion
abstract FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to production of cooked sausage products. Cooked sausage product contains pork, beef, squash puree, nitrite-curing mix and water, as well as a complex additive "Rosmix Slivochnaya," protein-vegetable emulsion. Protein-vegetable emulsion consists of duck skin, squash puree and hydrated protein additive “Star-Gel 50”, taken in mass ratios 2:2.5:3, respectively. Quantitative ratio of primary components is selected.EFFECT: increase in a nutritional value of the product is provided, while increasing the yield and maintaining the characteristic organoleptic features of finished product.1 cl, 1 dwg, 1 tbl, 1 ex
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2776007-C1
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