| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82eb35df96daf51c5f4ee8627e55ea33 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate |
2012-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d721d4ae6a2a7ff620e94b6ca53e01a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f51b8d1d33089c2a55a4163851e8902
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6292974e4e45bcad8728e52a963e3739
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_148cbf5b99f5bbe6ab687af11c9b2ca2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7444d9de869d36e6a902202d72246b1 |
| publicationDate |
2013-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2013040027-A1 |
| titleOfInvention |
Meat-containing, strip shaped food product and method of making same |
| abstract |
A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103110132-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2510202-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012177786-A1 |
| priorityDate |
2003-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |