137results about How to "Meeting dietary needs" patented technology

The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.

The invention relates to the technical field of production of edible fungi, in particular to an edible fungus cultivation machine as well as a cultivation monitoring system and method. The edible fungus cultivation machine comprises a cultivation box body as well as an illumination assembly, a water supplement assembly, a ventilation assembly, a temperature and humidity control assembly and a master control chip which are arranged in the cultivation box body. The cultivation box body also contains a bacteria stick and a timer, the bacteria stick is connected with the water supplement assembly, the illumination assembly and the temperature and humidity control assembly are both connected with the master control chip, and the master control chip is connected with the water supplement assembly and the ventilation assembly through the timer. According to the edible fungus cultivation machine, after complete picking of the last crop of edible fungi and proper dormancy, the bacteria stick is supplemented with water through the timer, a triggering water pump and the water supplement assembly, the probability of growth of the bacteria stick in multiple crops is realized through repeated water supplement for the bacteria stick and repeated creation of temperature difference, the input-output ratio is optimal, and the standard of intelligent agricultural production is realized truly.

The invention discloses a dried meat floss cake. The dried meat floss cake is prepared by, in percentage by weight, 30-45% of wheat flour, 20-25% of dried meat floss, 15-20% of mung beans, 1-3% of starch, 1-3% of vegetable oil, 12-16% of multiple sugar alcohol, 0.02-0.06% of a sweetener, 0.02-0.06% of a food preservative, 0.01-0.03% of edible essence, 0.03-0.08% of a seasoner and 1-3% of purified water. According to the dried meat floss cake, the process method is simple, sucrose substances with high sugar content are not added in the dried meat floss cake, and the diet requirement of people for low sugar is met; and the mung beans are also added in the dried meat floss cake, so that the dried meat floss cake tastes richer and is suitable for being eaten by people of all ages.

A method for breeding capricorn beetle with speckle in eyebrow, breeding imago bought in market or wild imago with small ceiba fiber branch, putting ceiba fiber when imago enters into laying season for imago laying; cutting down ovum and branch after imago laying and collectively culturing, inoculating laver into ceiba fiber to culture till emergence of imago in laver incubation early period; separating, collecting laver or pupa of young age, middle age or old age; pupa staying in pupa room if for emergence until baiting hole and getting out of pupa room; breeding separately or collectively with fresh ceiba branch or leaves after imago emergence. The capricorn beetle can be produced four generations in one year with method in this invention, and breeding is possible all year around on condition of artificial temperature-control, and parasitics natural enemy of capricorn beetle can be bred and colorful and good shape artwork with high seeing value can be produced according to need of pesticide sift test research and insect diet.

The invention discloses nutritious rice flour and a preparation method thereof. The nutritious rice flour is prepared from the following raw materials in parts by weight: 1-8 parts of royal jelly dry powder, 3-6 parts of Rosa laevigata, 3-8 parts of barbary wolfberry fruit, 3-7 parts of radix pseudostellariae, 3-6 parts of poria cocos, 3-8 parts of Chinese yam and 75-95 parts of rice flour. The nutritious rice flour has a high nutritive value and excellent taste as nutrition powder is added on the basis of the traditional rice flour preparation method, has a health care efficacy and has no additives.

The invention discloses whole grain hulless oat gluten which comprises the following components in percent by mass: 2 to 6 percent of wheat dietary fiber flour, 3 to 9 percent of waxy wheat flour, 0.3 to 0.9 percent of Konjac powder, 3 to 15 parts of whole naked oats flour, 4 to 5 percent of salt, 4 to 4.5 percent of a sweetener, 20 to 25 percent of water, and the balance of wheat flour. The invention further discloses a preparation method of the whole grain hulless oat gluten. The preparation method of the whole grain hulless oat gluten comprises the steps of mixing, dough kneading, squeezing and curing, splitting, cooling, mixing and seasoning, packaging, sealing, boxing and the like. The whole grain hulless oat gluten prepared through the formula and the preparation method provided by the invention is low in salt and sugar, is not added with any chemical additives, tastes good, and is nutritional and healthy; the preparation method provided by the invention is simple and easy to control, is relatively low in cost, and is easy to achieve large scale promotion and production.

The invention discloses health-maintenance green soybean jam and a preparation method thereof. The health-maintenance green soybean jam is prepared from the following raw materials in parts by weight: 30-35 parts of green soybeans, 5-8 parts of mulberries, 3-5 parts of plums, 3-5 parts of apricots, 2-3 parts of apples, 2-3 parts of cherry tomatoes, 1-2 parts of orange seeds, 1-2 parts of strawberry leaves, 1-2 parts of pseudo-ginseng, 1-2 parts of circium japonicum, 0.8-1.2 parts of vitex leaves, 1-1.5 parts of cassia seeds, 2-3 parts of fingered citron, 0.8-1.5 parts of epimedium, 2-3 parts of cortex mouton, 1-1.4 parts of codonopsis pilosula and 0.6-1 part of gynostemma pentaphylla. The health-maintenance green soybean jam is unique in taste and comprehensive in nutrition; the green soybeans are combined with fruits such as the plums, the apricots, the mulberries, the apples and the oranges for eating; various dietary requirements of people can be met; important ingredients such as the pseudo-ginseng, the codonopsis pilosula and the cortex mouton are added as auxiliary materials, so that the pressure and the sugar can be reduced, the immunity of a human body can be improved, a disease can be prevented, the mutation also can be prevented, and the cancer incidence rate can be reduced; the health-maintenance green soybean jam is a health-maintenance healthcare product.

The invention discloses a method for preparing a healthy fat substitute based on pea / mung bean protein, and belongs to the technical field of grease and emulsified fat products. The method comprises the following steps: (1) preparing a pea protein isolate solution or a mung bean protein isolate solution with the mass concentration of 5-20%, and hydrating; (2) performing high-speed shearing and high-pressure homogenization to obtain a nano-scale protein isolate dispersion liquid; (3) carrying out heating treatment to obtain modified protein isolate dispersion liquid; (4) adding transglutaminase TGase, and carrying out a reaction so as to obtain isolated protein glue; (5) adding a diluent, and performing microjet and high-pressure homogenization to obtain a nano microgel solution; and (6) adding into edible oil, and carrying out high-speed shearing treatment to obtain the gelatinized fat substitute. According to the invention, the microgel particles with excellent properties are obtained by improving the properties of proteins with poor gelling properties, such as pea and mung bean proteins, through physical and chemical means, and a high oil phase system is successfully stabilized.

The invention discloses a digital smart dietary structure evaluation device and method. The digital smart dietary structure evaluation device comprises a weighing device and a terminal, has the advantages of being capable of automatically memorizing nutrient data and being visual and easy to operate, being convenient for testers to exchange the same kind of food, and being capable of meeting dietary demands of different people, avoiding food immobilization, and improving the profound understanding of people for the quantity and quality of daily food so that people eat as required; meanwhile, the digital smart dietary structure evaluation device saves the dietary survey time for nutritionists and endocrinologists, improves nutrient intake accuracy, improves the mass data analysis and deep exploration capability, helps to find association rules in data and prevents malnutrition and chronic diseases. The digital smart dietary structure evaluation method is fast, convenient, standard in the flow, high in the survey result validity and credibility, and easy to learn and understand, enables the nutritionists to get accurate data and the testers to easily master the reasonable diet method, can be popularized in a large scale and has a good application prospect.

The invention provides a matcha bechamel. The matcha bechamel is made from, by weight, 5-8 parts of matcha powder, 100-112 parts of unsalted butter, 180-220 parts of milk, 40-80 parts of white sugar, 0.1-1 part of citric acid and 0.8-3 parts of a thickener. The invention also provides a making method of the matcha bechamel. The making method includes the following steps of 1 mixing the matcha powder, the milk and the citric acid together to obtain matcha milk, 2 mixing and boiling the unsalted butter and the white sugar together to obtain butter cream, 3 cooling the butter cream, adding the matcha milk, performing even stirring and mixing, and then obtaining the matcha bechamel after emulsification and homogeneous treatment. The matcha bechamel is reasonable in formula, yellowing caused by magnesium removal of chlorophyll in matcha and browning caused by tea polyphenol oxidization can be effectively delayed, oxidization browning during processing and storage is slower, natural emerald green color and luster of the matcha are kept, and the matcha bechamel has the unique flavor of the matcha and also has milk flavor, is tasty and delicious, has delicate taste and has the nutrition and health care effects of the matcha.

The present invention discloses a mutton rice flour and a preparation method thereof. The mutton rice flour is prepared by the following raw materials in parts by weight: 5-25 parts of mutton meal and 75-95 parts of rice flour; and preferably, the mutton rice flour is prepared by the following raw materials in parts by weight: 15 parts of mutton meal and 85 parts rice flour. The mutton rice is obtained by adding mutton nutritional flour into the rice flour prepared by the traditional production method, has high nutritional value, excellent mouthfeel, and health-care efficacies, and does not use any additives.

The invention discloses a preparation method of instant mutton soup and belongs to the technical field of convenient and instant food. The method comprises steps as follows: (1) selecting a high-quality sweet potato powder package; (2) preparation of a seasoning package: evenly mixing and packaging salt, essence, pepper powder, chicken powder, chicken essence and dahurian angelica roots with the mass ratio being 1:2:3:3:2:2; (3) preparation of a sauce package: preparing mutton fat chilies by mixing and boiling boiled mutton fat and chilies, and then evenly mixing and packing the mutton fat chilies, sesame oil, sheep tail oil, chopped scallion piece oil and sheep brains with the mass ratio being 2:0.5:2:1:3; (4) preparation of a mutton package: soaking chopped fresh mutton in water for 2.5-3.5 h, then boiling the mutton for 10-13 min, placing the mutton into soup stock for boiling for 30-35 min under the condition of soft fire and braising for 40-50 min, and taking out the mutton for cooling, refrigeration and packaging. With the adoption of the method, the mutton smell of the mutton soup is reduced, and the soup is more comprehensive in nutrition and more uniform in quality and can greatly meet dietary requirements of people in various regions.

The invention relates to a dried bamboo shoot flavor steamed bun and a preparation method thereof. The dried bamboo shoot flavor steamed bun is prepared from the following raw materials: dried bamboo shoots, salad oil, beef, fermented soy sauce, shallot, ginger, thick broad-bean sauce, granulated sugar, hot pepper, star anise, cinnamon, monosodium glutamate, water, capsanthin, beef bone soup grease-shaped essence and sodium diacetate. The dried bamboo shoot flavor steamed bun is strong in aroma and appetite sense, spicy, salty and sweet in taste and rich in material objects. The dried bamboo shoot flavor steamed bun can meet demands for dietary structures and change and innovation seeking of people and the variety of potherb flavor steamed buns is increased. The dried bamboo shoot flavor steamed bun is a brand-new gastronomic steamed bun, has a relatively wide market and can be popularized by adopting various dried vegetables as main ingredients in a serialized manner.

The invention provides an automatic cooker and a control method thereof. The automatic cooker comprises a cabinet assembly, a control module, an information acquisition module and a plurality of heating bins, wherein the control module, the information acquisition module and the heating bins are arranged on the cabinet assembly, the information acquisition module is used for acquiring cooking information of a meal box and transmitting the cooking information to the control module, and the control module is used for receiving the cooking information and controlling the heating bins to cook food in the meal box. The automatic cooker is beneficial to batch production, meets the diet requirements of multiple people, improves the efficiency and shortens the waiting time.

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.

Nutritive composite beef sauce and a processing method thereof are disclosed. The sauce is prepared from following raw materials by weight: 10-15 parts of chopped peanuts, 8-12 parts of pumpkin leaves, 6-10 parts of water hyacinth leaves, 8-15 parts of beef, 10-20 parts of beef tallow, 4-8 parts of pickled pawpaw powder, 3-6 parts of bovine bone marrow powder, 0.2-0.4 part of rhizoma polygonati, 0.3-0.5 part of apple blossom, 0.1-0.3 part of root of wikstroemia canescens (wall) meissn, 0.2-0.3 part of radix astragali, 0.1-0.3 part of lotus leaf base, 0.2-0.3 part of hawthorn seed, 20-40 parts of fermented soybean, 10-15 parts of red date wine, and 6-10 parts of nutrition additives. The sauce is rich and balance in nutrition, mellow and rich in fragrance, fine, smooth and delicious in meat sauce, appetizing and reasonable in compatibility, and has functions of invigorating spleen, tonifying kidney, promoting the secretion of saliva or body fluid, appetizing, clearing heat, removing summer-heat and removing food stagnation. The sauce improves weakness, dyspepsia, and other symptoms, has good healthcare functions, and meets healthy diet needs for the modern people.

The invention discloses black bean jam. The black bean jam comprises the following raw materials in parts by weight: 5 to 10 parts of black bean paste, 1 to 2 part(s) of aloe granules, 1 to 2 part(s) of black plum fruits, 2 to 4 parts of mulberry juice, 1 to 2 part(s) of sweetening agent, and 3 to 4 parts of water. A preparation method of the black bean jam comprises the three steps of preparation of the black bean paste, the mulberry juice and the black bean jam. The black bean jam is unique in taste and comprehensive in nutrition; by combining black beans, aloe, black plum and mulberry for eating, the black bean jam can meet various dietary requirements of people, wherein crude fibers of the black beans can promote digestion, nourish blood, tonify deficiency and blacken hair; the black plum has the effects of engendering liquid, allaying thirst, clearing liver heat and the like; and the mulberry has the effects of reducing blood pressure, nourishing blood, beautifying and the like. The preparation method of the black bean jam comprises easy steps.

The invention discloses whole grain purple sweet potato gluten which comprises the following components in percent by mass: 2 to 6 percent of wheat dietary fiber flour, 3 to 9 percent of waxy wheat flour, 0.3 to 0.9 percent of Konjac powder, 2 to 10 parts of whole grain purple sweet potato flour, 4 to 5 percent of salt, 4 to 4.5 percent of a sweetener, 20 to 25 percent of water, and the balance of wheat flour. The invention further discloses a preparation method of the whole grain purple sweet potato gluten. The preparation method of the whole grain purple sweet potato gluten comprises the steps of mixing, dough kneading, squeezing and curing, splitting, cooling, mixing and seasoning, packaging, sealing, boxing and the like. The whole grain purple sweet potato gluten prepared through the formula and the preparation method provided by the invention is low in salt and sugar, is not added with any chemical additives, tastes good, and is nutritional and healthy; the preparation method provided by the invention is simple and easy to control, is relatively low in cost, and is easy to achieve large scale promotion and production.

The invention provides a production method for rice noodle with millet as raw materials. The invention comprises steps of soaking, fermenting, refining, filtering, drying, making dough and threading. The rice noodle uses millet as production raw materials, remains the original color, smell, taste and nutrients, pertains to purely natural healthcare food.

The present invention discloses one production line for producing disposable chopsticks with corn stalk powder and other material. The present invention changes waste into useful product and is environment friendly. The production process includes the following steps: crushing dry corn stalk in crusher, mixing bone glue and blood glue to form adhesive in the first stirrer, mixing crushed corn stalk with the adhesive in the second stirrer, shaping in the shaping machine, conveying the shaped product with conveyer to setting machine to set, polishing in the polishing machine, coating and packing.

The invention discloses a goods vehicle kitchen, which is mainly designed for the diet of long-distance truck drivers. The goods vehicle kitchen is characterized in that an integral kitchen, a cooking range, kitchen wares and bedding are arranged in the cab of a goods vehicle, and a kitchen function is added in the goods vehicle, so that meal can be cooked in the parking or running state of the goods vehicle, and the diet requirements of a driver and a conductor in the goods vehicle are met; under the condition of traffic jam, natural disasters or vehicle faults, normal life of the driver and the conductor is ensured; and the kitchen can be taken as a bedroom for the driver and the conductor to rest, so that the health of the driver and the conductor in the goods vehicle is ensured.

The invention discloses a preparation method of a plant-based concentrated broth. The method comprises the following steps: (1) mixing vegetable protein and water to obtain a mixture, wherein the difference between the contents of at least four amino acids in the vegetable protein and animal protein is within 10 percent; (2) adding protease into the mixture obtained in the step (1), performing enzymolysis for three times, and performing heating to inactivate enzymes so as to obtain plant protein enzymolysis solution, wherein the protein utilization rate is 81-95%; and (3) mixing the plant protein enzymolysis solution obtained in the step (2) with auxiliary materials, and performing heating reaction to obtain the plant-based concentrated broth. Compared with the prior art, the method replaces the animal protein with the vegetable protein as a raw material, and the produced plant-based concentrated broth not only has rich and harmonious meat flavor, but also has delicious and mellow taste, and is similar to stewed broth, thereby meeting the requirements of vegetarian and people with low fat intake.

The invention relates to a red capsicum chicken sauce and a preparation method of the red capsicum chicken sauce. The red capsicum chicken sauce is prepared from the following raw materials and auxiliary materials: fourth-grade rap oil, shallot, ginger, chicken breast, light soy sauce, granulated sugar, Haitian soybean paste, cooking wine, chili sauce, capsicum frutescens, monosodium glutamate, I+G (IMP+GMP), five spice powder, chicken flavor paste, Hainan oily red capsicum essence, lactic acid, aspartame and sodium diacetate. The red capsicum chicken sauce has strong fragrance and sense of appetite, sour, hot, fresh and cool mouthfeel and rich materials, can meet the requirements for dietary structure and seeking change and innovation for people, increases the flavor and the variety of the sauce, is a brand new sauce and has wide market.

The invention relates to the technical field of edible fungus production, and specifically relates to an edible fungus culture monitoring system and a method thereof. The edible fungus culture monitoring system comprises a terminal used for inputting data information and transmitting the data information to a cloud server; an edible fungus culture machine used for acquiring environment parameter information, sending the environment parameter information to the cloud server and executing corresponding operation of the environment parameter information; and the cloud server used for, after correcting the environment parameter information according to the received data information, comparing the corrected environment parameter information with culture parameter information to generate environment parameter adjustment information and sending the environment parameter adjustment information to the edible fungus culture machine through the terminal. The control method provided by the invention is a method adopted based on the monitoring system. The edible fungus culture monitoring system and the method, provided by the invention, effectively carry out scientific and reasonable monitoring on temperature information and humidity information of plantation environment of edible fungi, provide more accurate and suitable environment parameter adjustment information and fully satisfy conditions for culturing different types of edible fungi.

The invention discloses instant tomato paste rich in lycopene and a production method of the instant tomato paste. The instant tomato paste mainly comprises, by weight, 35-55 parts of water, 25-40 parts of concentrated tomato paste, 2-12 parts of edible sugar, 4.5-18.5 parts of meat, egg, fish and mushrooms, 2-10 parts of white vinegar, 1.5-3 parts of salt, 1-10 parts of onion oil, 0.02-0.2 part of emulsifier and 0.0012-0.005 part of antioxidant. The production method includes: pre-producing the onion oil; weighing the raw materials, and pre-dissolving; premixing and preheating the pre-dissolved raw materials, heating and cooking in a staged manner, and performing heat preservation and sterilizing for 20-35 minutes to obtain the instant tomato paste rich in lycopene, wherein the temperature of the materials is 105 DEG C during the heat preservation and sterilizing. The produced instant tomato paste rich in lycopene is convenient to eat, high in nutritional value and good in taste and flavor.

The invention relates to a processing method for native chicken giblets, which is implemented with a special native chicken giblet seasoning based on chilli sauce by adopting a special method. The processing method has the beneficial effects that although the specially prepared native chicken giblet seasoning contains more Sichuan pepper than past sour and hot chicken giblets, the cooked native chicken giblets only have a light spicy flavor, and therefore are suitable for the tastes of most of people; moreover, the method of curing after stir-frying can ensure that the flavor of the seasoning can better get into the chicken giblets; the chicken giblets which are cookd in such a way not only can keep due quality-keeping proportion, but also can be suitable for the tastes of most of people. In addition, the sour and hot flavor of the native chicken giblets is moderate, the native chicken giblets have a light spicy and sweet flavor, the aroma is also moderate, taste is uniform, and the native chicken giblets can satisfy the dietary demands of more people, can be eaten after being taken out of a bag and heated, and are convenient to mass-produce.

The present invention discloses Chinese wolfberry fruit sweet soup balls. The sweet soup balls are composed of sweet soup ball glutinous rice wrappers and sweet soup ball stuffing materials. The Chinese wolfberry fruit sweet soup balls comprise the following raw materials in parts by weight: 35-45 parts of fine glutinous rice flour, 3-5 parts of water, 10-15 parts of Chinese wolfberry fruits, 10-15 parts of red dates, 20-28 parts of sesame seeds, 0.6-1.8 parts of special oil for quick-frozen food, 5-10 parts of white granulated sugar, 3-5 parts of maltodextrin, 0.01-0.05 part of vegetable oiland 0.05-0.1 part of an emulsifier. The fine glutinous rice flour and water are used for making the sweet soup ball glutinous rice wrappers, and the other raw materials are mixed evenly and the mixture is used for making the sweet soup ball stuffing materials. The sweet soup ball stuffing materials comprise the Chinese wolfberry fruits and red dates. The Chinese wolfberry fruits and red dates arefreeze-dried to retain original nutrients, fragrance and sweetness of the Chinese wolfberry fruits and red dates. The vegetable oil is used to enable mixed powder of the stuffing materials to stick together, and meets Muslim dietary needs.

The invention discloses a health-care braising material and a preparation process thereof. The health-care braising material comprises braising base oil and a braising sauce; the braising base oil isprepared from beef tallow, chicken oil, vegetable oil, garlic, fresh ginger, shallots, onions and spices; the braising sauce is prepared from radix angelicae sinensis, radix codcnopsitis pilosulas, fructus lycii, Chinese yam, pitted red dates, dried longan pulp, semen coicis, fructus crataegi, poria cocos, lilies, lotus seeds, peach kernels, chicken powder, edible salt, white granulated sugar anda thickener. The health-care braising material contains various homologous materials of medicine and food, the effective active components of the homologous materials of the medicine and food are effectively kept through the decoction working process, and therefore the health-care braising material effectively achieves the health care and maintenance functions; during decoction, the food can be eaten after the braising base oil and the braising sauce are added into ingredients for braising; the health-care braising material is convenient and easy to use, and suitable for various occasions suchas family fast food and friend gathering, and by combining the braising sauce with health maintenance, the diet requirement of people in today's society for integration of convenience, deliciousness,health maintenance and beautifying is met.

The invention relates to the technical field of processing marine products, in particular to a refrigeration type production method for improving the water preserving capability of abalones. The refrigeration type production method disclosed by the invention comprises the following steps: (a) cleaning the abalones, and blanching the cleaned abalones for 1-5 minutes at a constant temperature in water of which the temperature is 50-80 DEG C; (b) draining the moisture of the surfaces of the blanched abalones, and cooling the drained abalones; (c) quickly refrigerating the cooled abalones until the core temperature of muscles of the abalones reaches minus 18-minus 30 DEG C. According to the processing method provided by the invention, through detection, after the refrigerated abalones are cooked and boiled, the quality of the muscles of the cooked abalones is close to that of fresh abalones; the processing loss is small, the yield rate is high, the processing technology is simple, the operability is good, and the production method has extremely good industrial application prospects.

The invention provides an intelligent restaurant food processing method and system, and belongs to the field of food processing. As for the process of intelligent food material manufacturing and processing required for foods, the varieties and processing specifications and other data of staple and auxiliary food materials are transmitted to a food material processing position displayer terminal by a human-computer interaction equipment touch screen through a PLC host and a network switch and the completely processed food materials form single food material modular units, composite food materials are automatically processed to form composite food material modular units by using a weighing packaging machine and a filling machine and other terminal equipment, and the composite food material modular units are combined with all the single food material modular units to form food material combinations which are transmitted to a cooking processing position. The cooking processing method and other data are transmitted to a cooking processing position displayer terminal through the PLC host and the network switch, and the content of the name, the processing method and flow, the duration and heating degree requirements and the quality standards of each or the same type of finished product is displayed. Therefore, all types of authentic and traditional, hygienic and safe and quick and low-cost Chinese diets can be provided.