http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007154597-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2f81fba71f0a7f5d1dd46c19bafbbb02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2007-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75fc5ccaecdfe091df51b799e89fc81e |
| publicationDate | 2007-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2007154597-A1 |
| titleOfInvention | Food product with enhanced flavor and moistness and method of making the same |
| abstract | Disclosed is a method of making a food product that includes mixing a salt and at least one seasoning to form a dry moisture retaining composition. The composition is made of about ninety-percent salt and about ten percent of seasoning. The dry moisture retaining composition is applied to the food product. The food product is then subjected to an increased temperature for a predetermined time period that is typically between thirteen and twenty-five minutes per pound of the food product. |
| priorityDate | 2006-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.