http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2718862-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2b0fbf5555ecf045525bb0398ca7a2cf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2019-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b773fe8e563fd416764ed2685433b9ec |
| publicationDate | 2020-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2718862-C1 |
| titleOfInvention | Fish scale processing method for production of functional beverage, functional food additive and cosmetic scrub |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry. Disclosed is a method of treating fish scale, involving scaling, thermal treatment in liquid, fractionation, drying and grinding. Thermal treatment of fish scale is carried out in a liquid containing at least one type of organic acid. After fractionation, repeated heat treatment of scales in a new portion of liquid. Liquid phases after fractioning are used as a functional beverage. Before drying, a coating agent is added to the scale in the form of grain and/or legume and/or dry vegetal origin raw material flour.EFFECT: method ensures the ready product quality enhancement.4 cl, 7 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2787112-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2747096-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2785619-C1 |
| priorityDate | 2019-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.