http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-62076-U
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ca60cd1c4ee001014a845094390c926 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00 |
| filingDate | 2011-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b4be5968f42fbb83a851a19fbfd80a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6808233fefc7f13f796acfb6e1e1b2d7 |
| publicationDate | 2011-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-62076-U |
| titleOfInvention | METHOD FOR PREPARING MEAT STAFF FOR BOILED SAUSAGE PRODUCTS |
| abstract | A method of manufacturing cooked sausage products involves the preparation of raw meat, grinding, sowing, preparation of minced meat with the introduction of soy protein-fat filler. As a filler use pigskin in the amount of 2-10% (by weight of raw meat), grinding in a top with a diameter of the holes of the grill 2-5 mm. Treated with an aqueous solution of tartaric acid at a temperature of 2-6 ° C for 12-24 hours, washing with water for 10-15 minutes to a pH of 6.5-7.0, followed by the introduction of tripolyphosphate in the amount of 0.2-0.4% of the weight of the pigskin taken, mixing to a pH of 7.1-7.4. |
| priorityDate | 2011-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.