| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a4fa30845a3fec15b0bbf9809181587 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-432
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate |
2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42130f2d3a36235eb118a8db19e45f21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18d6f80dd19ba21dbcb7ca427c4bc485 |
| publicationDate |
2017-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2017064982-A1 |
| titleOfInvention |
Microwavable coated food product and method of manufacture |
| abstract |
A method of preparing a frozen, microwaveable, coated food product that includes the successive steps of: providing a portion of a solid or solidified substrate; preparing a breaded portion comprising the portion of substrate and a crumb-based coating by the steps of: coating the portion with a first aqueous coating liquid to form a primary coated portion; applying a coating of bonding crumb to the primary coated portion to form a bonding crumb coated portion; applying a second aqueous coating liquid to the bonding crumb coated portion to form a secondary coated portion; applying a coating of coating crumb to the secondary coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C.; and freezing the fried coated portion. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020126436-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3669664-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017118746-A1 |
| priorityDate |
2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |