33results about How to "Improve diet health" patented technology

The embodiment of the invention discloses an automatic dish-ordering method comprising steps of: obtaining sign information; obtaining at least one piece of recommended meal information matching the sign information based on the sign information and displaying on a preset dish-ordering interface the at least one piece of recommended meal information; obtaining the target recommended meal information selected by a user based on the at least one piece of recommended meal information displayed on the dish-ordering interface, and generating order information based on the target recommended meal information. The embodiment of the invention also discloses a terminal. By using the method, the terminal can automatically provide the matched meal information for the user according to the sign information of the user in order that the user selects dishes for generating the order information, thereby being improved in dish-ordering efficiency.

The invention discloses a mobile terminal and a healthy diet recommendation method and device. The healthy diet recommendation method comprises: an energy consumption value of a user between a last meal and a current meal is obtained; types of the food eaten by the user at the current meal are obtained; and according to the food types and the energy consumption value, acceptable daily intakes of the food types of the user at the current meal are calculated. According to the mobile terminal and the healthy diet recommendation method and device, the acceptable daily intakes of all food eaten bythe user are provided reasonably based on the energy consumption value of the user and the types of all food, so that the healthy diet effect of the user is improved.

The invention relates to the field of production of starch sugar and particularly relates to a preparation method of special syrup for bread. The syrup is prepared from corn starch as a raw material and is prepared by carrying out steps of mixing, liquefying, saccharifying, carrying out membrane filtration, de-coloring, filtering, hybridizing, concentrating, carrying out isomerism, compounding, de-coloring for the second time, hybridizing for the second time, concentrating and the like. The bread syrup prepared by adopting the preparation method has the advantages of low cost, good mouth feel, high fermentation efficiency and strong moisture retention, the blood glucose is not raised and decayed teeth are not caused and the like; the bread syrup can be widely applied to the production of various types of bread.

The invention discloses a sandwich machine. The sandwich machine comprises a base, a flip cover, a tray located in the base and a rotating shaft used for hinging the base and the flip cover. A flip cover cavity and a blade set are arranged in the flip cover; a blade set handle is arranged on the side, close to the flip cover cavity, of the blade set. A spring is arranged on the blade set handle; one end of the spring is fixed to the side away from the inclined face of the blade set handle and the other end of the spring is fixed to the flip cover; a driving mechanism for driving the blade sethandle is arranged in the flip cover cavity, rotating teeth are arranged on the rotating shaft, and the driving mechanism cooperates with the rotating teeth. A base cavity is formed in the flip cover,a cam for controlling the height of the tray is arranged below the tray, the cam is connected with a rotating mechanism located in the base cavity, and the rotating mechanism cooperates with the rotating teeth. When bread is directly put into the sandwich machine, the sandwich machine can automatically slice the bread by closing the flip cover.

Disclsoed is a salt-free chickens' extract comprising 53% MSG gourmet powder 99%, I+G 1. 77%, white sugar 14. 7%, maltodextrin 6. 6%, starch 18. 4%, scallop meat essence 0. 44%, chicken grease 8431 0. 88%, chicken powder 8735 2. 5% containing high nitrogen content, ginger powder 0. 44%, garlic powder 0. 74%, beta-carotene 0. 013%, chicken powder 0. 3% and balancing water. The production process consists of material handling, proportioning, mixing, palletizing, drying, sieving, packaging, checking and warehouse-in.

The invention discloses multifunctional heath care bean flour and belongs to the technical field of healthy food. The multifunctional heath care bean flour is prepared from the following raw materials: 10-20 g of angelica sinensis, 10-20 g of Chinese wolfberries, 10-20 g of hawthorn, 20-30 g of black soya beans, 20-30 g of red beans, 20-30 g of peanut kernel, 40-60 g of soybeans, 20-30 g of polished round-grained rice, 20-30 g of the seed of Job's tears, 5-10 Chinese dates, 10-20 g of lilies, 10-20 g of mung beans, 10-20 g of sorghum, 10-20 g of maize meal and 10-20 g of oat. According to the multifunctional heath care bean flour provided by the invention, as various traditional Chinese medicinal materials, the beans and grains are taken as the raw materials, the bean flour has the effects of moistening dryness and removing edema, clearing heat and removing toxicity, increasing nutrition, improving body immunity function and the like. The multifunctional heath care bean flour can promote a healthy diet for people and improving life quality.

The invention discloses an electric food oven with a fuel cell as a power supply, and relates to an electric food oven. A hydrogen storage tank is connected with a fuel gas inlet of the fuel cell to provide fuel for the fuel cell, and a direct current produced by fuel-cell power generation is adjusted through a cell control system and then transferred to an electrical heating pipe for producing heat through a temperature controller. An accumulator battery is connected with a control system of the fuel cell, gas power equipment of a hydrogen circuit and an oxygen (air) circuit and others, and when the fuel cell is started, the accumulator provides starting power for electric equipment. An electric oven of the fuel cell can use 220V household alternating current, so that it has two electric modes, i.e. an indoor electric mode and an outdoor electric mode. The electric oven uses a way of generating power with electrochemical reaction of the fuel cell, and the fuel for power generation is clean and pollution-free hydrogen, so that the environment is not polluted, the work noise of the cell is low, and the safety and reliability can be realized, therefore, the fuel is very suitable for the power supply of the electric oven.

The invention provides a pet feeder, including a fresh grain bin for storing fresh grains, a dry grain bin for storing dry grains, a heating bin adjacent to the fresh grain bin and the dry grain bin and used for heating fresh grains or/and dry grains, a dining area adjacent to the heating bin and used for pet dining, and a controller connected with the fresh grain bin, the heating bin, the dry grain bin, and the dining area, and configured for controlling the fresh grain bin to convey the fresh grains to the heating bin or/and controlling the dry grain bin to convey the dry grains to the heating bin, and controlling the heating bin to convey the heated fresh grains or/and dry grains to the dining area. Arranging of the intelligent controller can solve the problem of pet feeding when a petowner is not at home, and the process of food storage and transportation is controlled by the intelligent controller. The whole feeding process is completed in the feeder, which can avoid the contamination of the external bacteria to the pet meal and improve the diet health of the pet.

The invention provides a multifunctional cookware and tableware cupboard and belongs to the technical field of cupboards. The multifunctional cookware and tableware cupboard comprises a main cupboardbody, wherein the main cupboard body comprises a case and a cupboard door, wherein the cupboard door is arranged on the upper side of the case, and an observation port is formed in the side surface ofthe cupboard door; a door opening device is arranged on the lower side of the main cupboard body and comprises a first rotating shaft, a first gear, a first slider, a fixing rod, a second gear and asecond slider; the first slider is arranged on the side surface of the case, penetrates the surface of the case and is glidingly connected with the case. By means of the first slider, the foot appliesforce to one side of the case through the first slider, the second slider moves outwards under stress, movement action force acts on the cupboard door to open the cupboard door, and the problem thatthe cupboard door cannot be opened when a user is too busy with both hands in kitchen is solved; by means of a guide rail, a scraper can clean a working platform along the guide rail, and healthy dietis guaranteed; the guide rail is longer than the working platform, so that incomplete cleaning when the platform is cleaned is avoided.

The invention discloses a multifunction chopping board and relates to kitchenware. The chopping board comprises a chopping board body and a base used for fixing the chopping board body. A plurality of secondary chopping board bodies are arranged in the chopping board body, a first drying mechanism is disposed on the base, and a ventilation opening is formed in the position, corresponding to the first drying mechanism, on the chopping board body so that the first drying mechanism on the base can dry the secondary chopping board bodies in the chopping board body. According to the multifunction chopping board, the secondary chopping board bodies are arranged in the chopping board body, and requirements for different chopping boards can be met when various food materials are cut; the first drying mechanism is arranged on the base, hot air generated by the first drying mechanism penetrates through the base and the ventilation opening of the chopping board body so as to dry the secondary chopping board bodies in the cavity of the chopping board body, bacteria breeding on the chopping board can be effectively prevented, and healthy diets of people are benefited.

The invention provides a preparation method of antibacterial and bactericidal domestic ceramic. In order to achieve the purposes of antibiosis and sterilization, tourmaline powder in a certain proportion is added into a glaze liquid and is fired and molded in a glazing process of a domestic ceramic, so the tourmaline powder is uniformly distributed in the glaze liquid adsorbed on the surface of the ceramic. According to the domestic ceramic prepared by using the method, far infrared rays generated by the tourmaline powder can be released to form a positive-stage micro electric field which canaffect the negative electric field required by the survival and the propagation of bacteria so as to allow the bacteria to die, and thus, the effects of antibiosis and sterilization are achieved; thedomestic ceramic prepared through the method can achieve the small molecule water effect so as to change the molecular group structure of drinking water and water in food, so people can easily absorbnutrients in the food; meanwhile, the ceramic prepared by using the method can also keep the sanitation degree of the surface of the ceramic through a physical antibacterial effect, so the diet healthlevel of human beings is improved; and the method can further improve the health of residents and has very positive application and popularization values.

The invention discloses a novel instant noodle packaging container, which comprises a barrel body, a barrel cover, and an vent hole, wherein the upper end of the barrel body is connected with the barrel cover in an adhesive manner, the vent hole is formed in one side of the upper end of the barrel cover, and a tearing line is arranged in the periphery of the vent hole. The beneficial effects are as follows: according to the invention, through the design of the vent hole and the tearing line, the inner brewed noodle soup in the barrel body can be conveniently poured out through the vent hole, greatly reducing the intake of grease in the instant noodles by a human body, and benefiting the dietary health of the human body, furthermore, the integrity of the vent hole is effectively ensured, and the vent hole is prevented from being damaged in the opening process; the manufacturing process of the fixed-point coating release coating is added in the manufacturing process of the barrel cover,so that when the vent hole on the container is opened, a transparent PE film and an aluminum film is capable of smoothly layering, and the vent hole is more convenient to use.

The invention discloses a brassica napobrassica pickling liquid, a pickling method thereof and a product. The pickling liquid comprises the following components in parts by weight: 80-100 parts of water; 8-10 parts of table salt; 8-10 parts of white spirit of 45-65 degrees; 3-5 parts of edible plant enzyme; and 0.01 to 0.03 part of stevioside. In the pickling method, the weight ratio of the brassica napobrassica raw material to the pickling liquid is (1: 2)-(1: 3); the brassica napobrassica raw materials are naturally aired and harvested at the current night and in the day of the next day, and are subjected to cleaning and finishing, cutting and forming, blanching and fixation and air pre-treatment to enter a pickling process, and the pickling process comprises two steps of pre-pickling and pickling; and performing finished product packaging and ultrahigh-pressure treatment after pickling is completed. According to the method, the problems of long pickling period, high salt content, non-rich taste, more food additives and the like of a traditional brassica napobrassica pickling process are solved, the pickled product is low in salt, crisp and tender in taste, rich in taste and stable in quality, and the pickling process is green and environment-friendly.

The invention relates to a portable lunch box bag, which comprises a rectangular shaped body, the body is provided with a zipper from the top to two lateral sides of the body, the top of the body is provided with a handle, a cavity for containing a lunch box is formed in the body, an insulation layer is arranged around the cavity, and the bottom of the body is provided with a bottom surface made of wear resistant fiber. The portable lunch box bag can maintain the food temperature for a long time, is convenient for a user to have lunch, is in no need to heat the food more than once, saves energy, is conducive to a healthy diet, and can prevent the soup in meal form flowing out, and can prevent the user clothes from being dirtied.

The invention belongs to the technical field and provides a crop ecological culture base material which comprises, by weight, 42-48 parts of crop straw, 12-17 parts of edible mushroom residue, 13-17 parts of excrement, 8-12 parts of slag powder, 4-6 parts of sawdust, 4-6 parts of domestic garbage, 1.7-2.2 parts of brewer's grain, 1.7-2.2 parts of plant ash, 0.9-1.1 parts of animal bone powder, 0.36-0.44 part of conversion liquid and 19-21 parts of water. The conversion liquid is prepared by a following method including: boiling, by weight, 90-100 parts of water, 4-6 parts of vinegar residue and 0.9-1.1 parts of tea leaf, decocting for 0.9-1.1h, and cooling to room temperature. Through the above technical scheme, the problem that culture media are small in application range in the prior artis solved.

The invention discloses a chaenomeles sinensis fruit jam and a preparation method thereof. The jam is prepared from chaenomeles sinensis fruits, sugar and auxiliary materials; and the auxiliary materials include Chinese wolfberry fruits, fructus momordicae, red dates, Chinese angelica roots, mulberry fruits and milk-vetch roots. The preparation method is as follows: decocting the auxiliary materials to obtain a filtrate, then mixing the filtrate, tea powder and chaenomeles sinensis fruit juice to be decocted, and performing drying. The chaenomeles sinensis fruit jam obtained by the method is nutritive, healthy, natural in sweetness and delicious with slight sweetness and sourness, and has health-care functions.

The invention discloses an oil-added daily ration and a method for producing pork rich in n-3 PUFA and low in n-6/n-3 PUFA. Wherein the oil-added daily ration is obtained by adding 0.70%-2.85% by massof linseed oil and 0.15%-2.30% by mass of soybean oil into a common daily ration; in the oil-added daily ration, the content of crude fiber is 11.5%-12.9% by mass, the content of crude protein is 10.86%-12.58% by mass, PUFA accounts for 51.77%-52.71% by mass of total fatty acid, and n-3 PUFA accounts for 6.15%-13.58% by mass of total fatty acid, wherein the mass ratio of the n-6 PUFA to the n-3 PUFA is 2.87 to 7.56. Aiming at the characteristic of disproportionality of fatty acid in pork, according to the principles and technologies of animal nutrition and animal physiology, the coarse feed tolerance characteristic of the Shandong Zaozhuang Heigai pigs is fully utilized; the daily ration which is high in crude fiber content and low in crude protein content and contains linseed oil and soybean oil in different proportions is designed to produce the high-quality Heigai pig pork which is rich in n-3 PUFA and low in n-6 PUFA/n-3 PUFA, and the method has important significance in improvingthe industrial value of the Heigai pig and improving the dietary health of human beings.

The invention relates to the technical field of cooking, and discloses a cooking control method and device, cooking equipment and a readable storage medium. The method comprises steps of when a cooking instruction is received, a placement state of an inner container in the cooking equipment being detected; based on a placement state of the inner container, obtaining the amount of rice put into the inner container and a target cooking proportion corresponding to the amount of rice; based on the rice amount and the target cooking proportion, cooking operation being executed. By implementing the method, a problem of inaccurate rice weighing caused by difficulty in accurate zero clearing due to long-time error accumulation of the weight sensor is avoided, so accuracy of the target cooking proportion is ensured, and the cooking taste and the user experience are further ensured.

The invention relates to a carrier chopstick for testing sodium chloride content and concentration in food. According to the technical scheme, the carrier chopstick is composed of a detection module, a control module, a display module, a power module and a shell module. Silver conductors and a current detection device are conductively connected so as to form a stable loop system and the conductivity in food between the silver conductors can be acquired by detecting the current in the wire, so that the concentration of salt can be analyzed by the control module, a result is displayed by a prompt lamp and a numeric value is further displayed through a mobile phone terminal. According to the invention, the salt content in the food can be conveniently detected in the daily diet process, so that the symptoms and diseases caused by improper salt intake can be controlled.

The invention discloses a making method of egg dumplings. The making method comprises the steps of egg wrapper ingredient preparation, egg wrapper making, material selection for stuffing making, trimming, chopping and mixing, stuffing seasoning preparation, stirring, stuffing filling and packaging storage. When the egg wrapper is made, an appropriate amount of corn starch is added to the egg wrapper, it is ensured that the egg wrapper is fine and smooth and tender in taste, the toughness of the egg wrapper can be improved, and stuffing filling is convenient. The egg wrapper can be made at a high temperature of 180-230 DEG C, the egg wrapper is shaped faster, and the freshness and tenderness of eggs are less lost; yellow rice wine is added when stuffing is made, on the one hand, the fishy smell of the meat filling can be removed, the freshness and smoothness of the meat stuffing can be guaranteed, and the texture of the meat stuffing can be improved, and on the other hand, adding of preservatives and additives can be avoided to ensure healthy and nutritious diet; and the weight of a single egg dumpling is 20-50g, and it is ensured that the flavor infusing of the egg dumplings is even when cooked.