http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-47134-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2001-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d8799b41fa46598c10d9b4e8f75e792 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3995e8d0e560bb5c6dfa10b151847ea9 |
| publicationDate | 2002-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-47134-A |
| titleOfInvention | METHOD OF PRODUCTION OF VEGETABLE AND FRUIT PRODUCT |
| abstract | A method for the production of a vegetable and fruit product includes the preparation of carrots, their grinding, blanching, adding a mixture, subsequent homogenization, packing and canning. The mixture contains a prescription amount of fruit puree, food additive, oil, sugar, salt, food acid, spices, water. The carrots are crushed to a particle size of no more than 0.5 mm. Shredded carrots are pressed to separate 30-50% juice. The rest of the carrots - pomace - are blanched. A mixture of these ingredients is added to the pomace treated in this way. At the same time, mustard powder or milk powder or oat flour is used as a food additive. Add fruit puree. After homogenization and deaeration, the product is heated and packaging is carried out at a predetermined temperature. |
| priorityDate | 2001-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 12.