| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b835e5902eaebd0888a4ba99dfc68c06 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
2001-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2005-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0beee9f3291449d009f45b83274a8c6b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cd8bf5eeeb52532649754fad222f225 |
| publicationDate |
2005-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6896925-B2 |
| titleOfInvention |
Cooking salt formulations and methods |
| abstract |
The present invention relates to cooking salt formulations and related additives and aqueous cooking compositions to be used to prepare foods. Various foods including pasta, rice, fresh and frozen vegetables and meats may be instilled with unexpectedly desirable organoleptic qualities by cooking the food in water containing effective concentrations of salt formulations according to the present invention. Methods for cooking food are another aspect of the present invention. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11330832-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005136175-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004126469-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004131737-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004109926-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004105929-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019033200-A1 |
| priorityDate |
2001-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |