http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-71797-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d504e63ef69c2356d2284a958617c4ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_988802c16d9d16299f0f97f553684b43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-10 |
| filingDate | 2003-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79a7831ed7112a497432ae21b0dfb196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8dacba954f0c5b659ad9ed9d844d7eb |
| publicationDate | 2004-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-71797-A |
| titleOfInvention | Method of complex processing of a raw fish material |
| abstract | A method of complex processing of raw fish material consists in separating thereof into meat mince of the preset (given) food and commodity value, a conjunctive tissue (skin) fraction and bone tissueswith the following processing treatment thereof. Fish muscle mince, which comprises 75-78 % by weight of a fish body, is mixed with 1-4% sodium alginate, products are formed as fish pieces and they are treated in a 9-11% solution of calcium chloride (CaCl2) at a temperature of 18-20 DEGREE C for 1-2 minutes. |
| priorityDate | 2003-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.