| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8495d2400f248821d7cb062c6837e9f5 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-002 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate |
2019-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca2a8f4669bcc21805f2cacd98d7e5dc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbfe836034b906232cc38290754cd284 |
| publicationDate |
2022-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11350652-B2 |
| titleOfInvention |
High protein curd composition |
| abstract |
Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown. |
| priorityDate |
2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |