http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1762875-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99da138400a113aa14f483436d877f6e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1990-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1992-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c83870762da1944a55e065d72452306 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_443845b72f90c4c7641b37ccbb20ebd8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7f18b1257c769f165ac7d9721ee8686 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fafe661cc89f22c11fbe70a9c40f5419 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15ab77e6f46e3cdefa8c297856f23e68 |
| publicationDate | 1992-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1762875-A1 |
| titleOfInvention | Method of structurized protein product preparation |
| abstract | This invention relates to the production of ready-to-eat structured protein products. In order to lengthen the shelf life and increase the biological value of the finished product, the dried fish mass, dye and spices, taken in quantities corresponding to 5-9, are mixed to a size of less than 300 µm. 3-8 and 3-7% of the total mass of the mixture, as well as starch-containing product and ascorbic acid. The mixture of prescription components is extruded for 55-65 s at a pressure of 3-4 MPa and a temperature of 180-190 ° C. C to produce 3x-labor with a temperature of 30-40 ° C; C. In the extrudate, soluble tea powder is introduced in an amount of 3-5% to its total mass, after which the extrudate is ground to a powder and briquetted. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2624209-C1 |
| priorityDate | 1990-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.