FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to at least partially edible product. Product contains at least two main edible layers, wherein at least two of said layers are connected to each other by means of at least one sleeve. At least part of sleeve is located inside product and provides connection of said layers by at least partial penetration in at least part of said layers. Alternatively, invention relates to at least partially edible product, main edible layers of which are connected to each other by means of at least one non-edible penetrating connecting means. Connecting means is made of two separate penetrating connecting elements. Alternatively, invention relates to at least partially edible product, containing two main edible layers, wherein at least two of said layers are connected to each other by means of at least one rod made of cucumber or cracker. Alternatively, invention relates to at least partially edible product, main edible layers which are connected to each other by means of at least one penetrating connection means, wherein one main edible product layer is a meat product, and other adjacent edible layer of product is a bakery product or part thereof. Penetrating connection means is an additional layer of an edible product, arranged between said layers of product. Alternatively, invention relates to at least partially edible product, at least two main edible layers which are connected to each other by means of at least one connection means. Connection means is made in form of a strip with connected ends, one end of strip contains at least one hook, and other end of strip contains at least one loop, designed for engagement with hook. Alternatively, connection means is a pasta product in form of closed loop. Alternatively, connecting means is at least one belt, which covers product and ends of which are connected. Belt is made from bacon, ends of which are connected, or belt is a stem of green onions, ends of which are tied.
EFFECT: invention widens range of layered products, higher strength of product and low probability of displacement of at least two layers when handling product, preventing breakdown of product when used in food, high reliability of adhesion of layers of product to each other, reduced probability of product messing up user.
84 cl, 25 dwg
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Authors
Dates
2017-01-17—Published
2015-05-18—Filed