http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020013721-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e4ed3529363d4e55a77752d72be9229f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| filingDate | 2019-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa5c786f5982c55abbacaedbb99a6566 |
| publicationDate | 2020-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020013721-A2 |
| titleOfInvention | Food preparation based on horseradish and procedure for obtaining it |
| abstract | The invention refers to a food preparation, of the type of spicy paste and to a procedure for obtaining it. The food preparation based on horseradish according to the invention is composed of 28.24% horseradish, 21.18% nuts, 14.12% mustard, 2.11% garlic, 1.41% honey, 21.18% vegetable oil, 11.29% apple vinegar and 0.423 salt, presents the following characteristics in relation to 100 grams of product: proteins 33.14 gr/100 grams of product, lipids 165.44 gr/100 grams of product, carbohydrates 151.18 gr/100 grams of product and has an energy value of 2233 K Kal/l100 grams. The procedure for the preparation of 700 grams of food product based on horseradish defined above consists in the stage in which horseradish and garlic are grated on the fine grater and nuts are crushed, followed by the step of mixture and homogenization of mustard, with oil, vinegar, honey (sugar) and salt, until a fine emulsion is obtained; the operation can be done manually or mechanically for larger quantities, and in the next step, firstly, the mixture of horseradish and garlic is incorporated into the fine emulsion of mustard, oil, vinegar, honey (sugar) and salt and the composition is uniformised, and after uniformisation, crushed nuts are added and the ingredients are mixed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111972651-A |
| priorityDate | 2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.