http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2300986-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2006-01-11^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-06-20^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2007-06-20^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2300986-C1 |
| titleOfInvention | Method for manufacturing canned food "borsch with poultry viscera" of special indication |
| abstract | FIELD: food industry. n SUBSTANCE: the present innovation deals with preparing all recipe components, cutting, frying in melted butter and reducing carrots, parsley, celery and parsnip roots and onions upon a chopper, blanching and reducing beet upon a chopper, blanching and reducing potatoes upon a chopper, cutting, freezing and reducing new white cabbage upon a chopper, reducing poultry viscera and parsley greens upon a chopper, boiling bread kvass and mixing the above-mentioned components with sour cream, bone broth, 30%-tomato paste and common salt followed by packing the mixture obtained into aluminum tubes to be sealed and sterilized at a certain ratio of components. The innovation enables to obtain the product of increased digestibility. n EFFECT: higher efficiency of manufacturing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2554486-C1 |
| priorityDate | 2006-01-11^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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