http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AR-033244-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb72b31b445886c9dcb62be78d180e5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2002-04-19^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68a695f9bf81e5b3fca87ed0e4497fa1 |
| publicationDate | 2003-12-10^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AR-033244-A1 |
| titleOfInvention | METHOD FOR DEVELOPING A FOOD BASED ON CARBON HYDRATS AND PROTEINS AND THE FOOD SO OBTAINED |
| abstract | The purpose of the proposed method is to create a bite-type food that is nutritionally rich in components such as carbohydrates, proteins, lipids. It comprises the stages of: a) mixing basic foods (beef, pork, poultry, fish, vegetables, rice, chicken, liver, etc.) in the following proportions: Up to 20% fat, up to 70 % of carbohydrates / proteins and up to 10% of ingredients, spices in general, dairy products, b) cook the basic foods in steam under pressure to the point of dissolution of the flours that make up the dough, c) mix or grind together the flour, an emulsifier corresponding to the chosen mixture and a suitable seasoning, d) unload the mixture in a medium responsible for packaging and e) package the result by "flow-pack". As an example we can cite a bite of chicken that contains: 30% by weight of chicken meat, 30% by weight of spinach, 5% by weight of Parmesan cheese, 30% by weight of soy flour, vegetable oil, eggs , Salt. |
| priorityDate | 2002-04-19^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID297 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559581 http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID2107 |
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