6results about "Food preparation" patented technology

The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.

Disclosed is an electroporator device for pretreating food matrices, which comprises: a sine-wave-generating system; a remote digital activation system; an actuator; a high-voltage-generating system; a treatment chamber; a continuous food transport system; a measuring and monitoring system; and a safety and protection system. Also disclosed is a process for pretreating food matrices using the electroporator device, for long-term storage of samples having a moisture content of 2-5%. The device and process reduce dehydration method processing times and, simultaneously, allow good-quality dehydrated products to be obtained.

Colloidal food base compositions comprising fungal mycelial biomass are disclosed, as are methods of making such colloidal food base compositions. The fungal mycelial biomass may stabilize the colloid and / or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.

The present invention discloses a nutritional composition comprising a combination of non-digestible oligosaccharides and a product obtained by incubation of an aqueous substrate with Bifidobacterium and optionally a product obtained by incubation of an aqueous substrate with Streptococcus thermophilus. The combination synergistically improves the immune system by stimulating Th1 response, and / or attenuating Th2 response, improving immunization response, improving resistance to infection and / or reducing allergic reactions.

The invention provides a method for supporting operable activities in daily life by providing a combination of (a) long chain polyunsaturated fatty acids - in particular DHA and / or EPA - with (b) a nucleoside or nucleotide - in particular uridine or an equivalent thereof. The operable activities include eating; walking; toileting; bathing; grooming; dressing; using a communication device; having a conversation; going to an appointment; using a household appliance; washing dishes; cooking or preparing a beverage; writing; reading; doing household chores independently; carrying or shopping.

The invention provides compounds for use in a method of treating oral pharyngeal dysphagia in an individual and related products. One embodiment of the invention comprises administering to an individual an effective amount of a vanilloid receptor 1 (VR-1) agonist or high-affinity partial agonist to promote a swallow reflex.