http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201240609-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a4fa30845a3fec15b0bbf9809181587 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02W90-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2011-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67379cf7f99a1ecc38fb23a1a0a75356 |
| publicationDate | 2012-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201240609-A |
| titleOfInvention | Stabilisation of microwave heated food substrates |
| abstract | A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish; wherein the stabiliser composition comprises an aqueous solution of: cellulose gum 5-25% modified starch 16-50% thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and wherein the impregnated substrate is coated with an aqueous coating comprising 0.1 to 5% by dry weight of: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20%. |
| priorityDate | 2011-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.