| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38fa308d5f74452957d14c02d53907c7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K30-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36
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/A23B4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K3-00 |
| filingDate |
1983-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1984-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f497a37e1f8d5c9d4887014b7d183573
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8b728feb3c6ce37998c39f2b609a0ad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f80f17d312ced052917ac5839da1472a |
| publicationDate |
1984-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4478868-A |
| titleOfInvention |
Frozen food product and process for preparing |
| abstract |
A frozen food product which is readily penetratable by thawing water and capable of rapid rehydration comprising a frozen food or mixture of foods having a moisture content which has been adjusted to below that which the food or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and an added water soluble salt or salts sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product. After salt addition the food product is subjected to freezing temperatures to obtain a food product containing both frozen and unfrozen water. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010222838-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2225521-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2225521-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2235616-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2235616-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5397584-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6280779-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113419044-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-622225-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8007852-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5338558-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5077066-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004096559-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113419044-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007087110-A1 |
| priorityDate |
1978-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |