http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1565458-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dabebfd667f1ddcdabe093f2553648f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f1800b18ef71eabaa8406b0cbda25a8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00 |
| filingDate | 1988-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1990-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fabd794c740b5add94259464b2c4188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35e83abe7b5b2369e568fba331e35724 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e6420d7bda002b2adfd18a790de6627 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e658270ab2fd0705fbd223b72717e07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_183467e4b4f9fc07473483ef73b605cb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02db5298223cbd264c7d00bc145bdfef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f6d8ee1865e9d75d9d19b5261ca55b9 |
| publicationDate | 1990-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1565458-A1 |
| titleOfInvention | Method for the production of liver sausages |
| abstract | The invention relates to the meat industry, more specifically to the production of liver sausages based on by-products of category II. The aim of the invention is to improve the quality of the finished products and reduce the duration of the process. The method is carried out as follows. The cleaned and washed offal of category II — beef heads, lips, spleen, connective tissue, from the trimming of meat — is pre-cooked in a 0.3-0.6% sodium bicarbonate solution for 20-45 minutes. The plant filler-rice chop, taken in the amount of 8–12% by weight of the main raw material, is pre-cooked at 95–100 ° C for 3–5 minutes. Blanched offal II category is ground on the top with a grid diameter of 2 - 3 mm. In parallel, raw by-products with a more delicate structure — the lungs, the m from the esophagus, and the food squib — are subjected to similar grinding. Crushed offal is placed in a mixer and minced, cooked rice is chopped into it, 8-15% by weight of the main raw material of blood plasma, salt, spices, 15-25% of food broth and 60-120 g per 100 kg of basic ascorbic raw material acid. Cooked minced meat is put into sausage casings, steam cooked to 72 ° C in the center of the product and cooled. 3 tab. |
| priorityDate | 1988-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 190.