http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019040831-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20 |
| filingDate | 2018-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bafb469ef51e85eb814e1df76060d1e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce95b48fb8a37c629a226c847aa9f022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_714831f0ef2c6d614ae1bd8218e233d4 |
| publicationDate | 2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019040831-A1 |
| titleOfInvention | PROCESS FOR MANUFACTURING VALUE-ADDED EGG PRODUCTS |
| abstract | Prepared, ready-to-cook, or ready-to-eat shaped egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient to make the composition based on liquid egg is fluid at 35 ° F with solid food inclusions, at least 50% solid food inclusions having a longest dimension ranging from 0.6 to 12 cm. At least about 50% of the solid food inclusions are at a temperature below 34 ° F at the time of mixing. The obtained extrudable egg-based matrix comprises from 50% by weight to 90% by weight of the solid food inclusions, and is shaped into a predefined form to produce a shaped, ready-to-cook or ready-made egg product. consumption that is self-supporting for at least two minutes at an ambient temperature of 40 ° F.nThe ready-to-cook shaped egg product can then be cooked. |
| priorityDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.