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1730results about How to "Great taste" patented technology

Internally opposite rotation type stirring electric pressure cooker internal opposite-rotation type

An internally opposite rotation type stirring electric pressure cooker comprises a base, a heating plate, a rotary support, an inner container and a motor and is characterized in that the periphery of the rotary support form a bucket shape and serves as a rotary support side bucket, an outer gear ring is fixedly installed on the outer peripheral face of the rotary support side bucket and is meshed with a speed-reducing gear, the speed-reducing gear is meshed with an output wheel of the motor, the inner container is located and clamped on the rotary support, a turning wheel device is fixedly installed at the center of the lower side face of a cooker cover of the upper opening of the inner container, a long rod is arranged at the center of the turning wheel device, a heavy square block is fixedly installed at the bottommost end of the long rod, four stirring blades are symmetrically and fixedly installed on the four faces of the heavy square block, and the included angles alpha formed by the stirring blades and the bottom plane of the inner container are greater than or equal to 15 degrees but are smaller than or equal to 60 degrees. The turning wheel device consists of a turning rotary drum, a turning wheel and a thrust bearing, so that the motor of the electric pressure cooker drives the inner container, the turning rotary drum and the turning wheel to rotate clockwise, the turning wheel drives the long rod, the heavy square block and the four stirring blades to rotate anticlockwise so as to form the internally opposite rotation state that the inner container performs clockwise rotation and the stirring blades performs anticlockwise rotation.
Owner:魏伯卿

Electric cooker control method based on image recognition

An electric cooker control method based on image recognition comprises the following steps that 1, an application on an intelligent device is started; 2, a camera is started in the application, and rice information is shot in real time; 3, the rice information in video is uploaded to a server and compared with all rice information in a database in the server, and the variety of rice in the video is obtained; 4, the camera is started in the application for recognizing the type of an adopted electric cooker; 5, an optimal program and the optimal water amount of the electric cooker for cooking the rice of this variety are given by the server in combination with function information of the adopted electric cooker; 6, when it is recognized that the electric cooker is an intelligent electric cooker, the electric cooker can automatically execute operation, and if it is recognized that the electric cooker is a non-intelligent electric cooker, a user can set the electric cooker according to prompt. The rice information and the type of the electric cooker are recognized through the image recognition technology, and the server feeds back the optimal program and the optimal water amount to guarantee that the nutritive value of the rice can be completely kept and the taste reaches the optimal effect.
Owner:GUANGDONG GALANZ GRP CO LTD

Vegetarian lunch meat and preparation method and equipment thereof

The invention relates to vegetarian lunch meat and a preparation method thereof. The preparation method comprises the following steps of: mixing raw materials of 60 to 70 percent of low-temperature defatted soy flour, 5 to 10 percent of wheat gluten, 10 to 20 percent of isolated soy protein powder and 10 to 15 percent of low-temperature soya bean meal and/or 5 to 8 percent of bean dregs, read yeast rice accounting for 1 to 2 weight percent of the raw materials and water accounting for 50 to 60 weight percent of the raw materials; under the conditions of high temperature, high pressure and high shear force and the propulsion of a screw, and repeatedly mixing, extruding and shearing to make the fiber structures of the raw materials change to form a blank with a structure similar to a meat fiber structure, wherein the pressure is 1 to 1.2MPa, and the temperature is divided into three sections, namely a feeding section between 100 and 130 DEG C, a middle section between 130 and 170 DEG C and a discharging section between 170 and 180 DEG C; frying the raw materials, and blending with 1 to 3 percent of seasoning; and pressurizing for forming, and sterilizing. The vegetarian lunch meat has all nutrient components of soybeans, does not contain any chemical additive and preservative, is the optimal food for hyperpietics, diabetics and obese people, and does not generate waste water or waste residue.
Owner:刘健

Selenium-enriched konjac rice and processing method thereof

The invention provides selenium-enriched konjac rice and a processing method thereof. The selenium-enriched konjac rice is prepared from the following raw materials in percentage by weight: 30-60% of selenium-enriched konjac, 10-30% of rice powder and 20-30% of mung bean powder, wherein the selenium-enriched konjac is selenium-enriched konjac powder or selenium-enriched konjac glucomannan or a mixture of the selenium-enriched konjac powder and the selenium-enriched konjac glucomannan. The production method comprises the steps of mixing the selenium-enriched konjac, the rice powder and the mung bean powder, adding water, stirring the mixture to ensure the moisture content of the mixture to reach 40-45%, extruding the mixture into strips in a screw extruder, granulating, polishing and drying in a fluidized bed until the safe moisture content is 2% and packaging, thus obtaining the selenium-enriched konjac rice. The selenium-enriched konjac rice and the processing method thereof have the following beneficial effects: the selenium-enriched konjac is adopted as the main material and the mung bean is adopted as the auxiliary material to produce the selenium-enriched konjac rice product, so that the product not only has the functions of lowering blood sugar level and blood lipid, resisting tumors, improving immunities, clearing heat and eliminating toxic materials, but also does not have offensive odor or harsh taste of the konjac and has good taste.
Owner:HUNAN DAXIANGXI KONIAC

Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles

InactiveCN102987435AImprove sensory qualityGreat tasteFood preparationLactobacillus plantarumGenus Lactobacillus
The invention discloses a preparation method for a multifunctional complex-fermented powder for tenderization and fermentation. The preparation method comprises the following steps of: producing a bacterial powder 1: inoculating lactobacillus plantarum bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the lactobacillus plantarum bacterial powder 1 having a viable count of about 10<10>-10<11> CFU/g; producing a bacterial powder 2: inoculating Bush lactobacillus bacterial strain culture solution in a logarithmic growth metaphase into a fermentation tank to ferment, so as to obtain the Bush lactobacillus bacterial powder 2 having a viable count of about 10<10>-10<11> CFU/g; and producing a multifunctional complex powder: mixing the lactobacillus plantarum bacterial powder 1 and the Bush lactobacillus bacterial powder 2 which are prepared by adopting a low-temperature spray drying method in a ratio of 2: 1 to 1: 2 by weight to obtain the mixed bacterial powder, adding ginger juice, soy isolate protein and the like, thus preparing the multifunctional complex-fermented powder for yak meat tenderization and fermentation. The multifunctional complex-fermented powder can be used for improving the taste, smell and meat quality of beef granules; and moreover, the lactic acid generated by lactobacillus fementation can be used for improving the flavour of beef granules.
Owner:XIHUA UNIV
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