http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1279579-A1

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6616f2f54fde1013a1c13551fe3c327
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
filingDate 1985-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1986-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc6a61db8aeb0e30f03e7576f17c0200
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbc88f8bb3a3f9dc3f525fe5001e6796
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publicationDate 1986-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber SU-1279579-A1
titleOfInvention Method of producing mayonnaise
abstract The invention relates to the field of food production - the production of mayonnaise - and is aimed at improving the stability of the emulsion, the stability of the product, simplifying the process and reducing the duration of the process. In the production of mayonnaise, a mustard paste and a milk mixture are prepared. For this, respectively, the egg and mustard powders are dispersed in 11.5-14.0% of vegetable oil at 65-67 ° C and the dairy product and soda in 4.0-6.0% of vegetable oil at 18-21 ° C. Sugar, water and salt are added to the dispersed milk mixture. Egg-mustard paste and milk mixture after cooling are mixed, dispersed and acetic acid is added. 2 tab. 1 il. (L
priorityDate 1985-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 25.