http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2749461-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd321c8aa7d63c6d3790d9c8bc761c3b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15 |
| filingDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8d2557693de10ea4d6ba9bacfca9b57 |
| publicationDate | 2021-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2749461-C1 |
| titleOfInvention | Method for preparation of dry mashed potatoes of increased nutritional and biological value |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry, in particular to the production of fast food products based on potatoes, it can be used in the production of functional concentrates. The method for preparation of dry mashed potatoes includes mixing dry potato flakes, soy-mushroom protein-vitamin concentrate obtained from soy and a mixture of mushrooms, table salt, dried dill and sauce, prepackaging and packaging. The sauce is a lipid bioactive composition of carrots and a blend of soy and corn oils. The components of dry mashed potatoes are mixed in the following initial amounts, g per 100 g: dry potato flakes are 71.9; soy-mushroom protein-vitamin concentrate is 13.0; table salt is 1.8; dried dill is 1.3; sauce in form of a lipid bioactive composition is 12.0. n EFFECT: invention makes it possible to obtain a food product that has a high nutritional and biological value, improved lipid, mineral and vitamin composition, and organoleptic characteristics. n 1 cl, 1 dwg, 2 tbl, 2 ex |
| priorityDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.