70results about How to "Promote browning" patented technology

The combination of insulating material with microwave interactive food packaging for enhanced cooking properties is disclosed. An insulating microwave packaging material (200) and a method of making the same are also disclosed. In one embodiment, the insulating microwave packaging material (200) is formed by bonding a microwave interactive material substrate (205) that creates sensible heat upon exposure to microwave energy to a second substrate (210) along bond lines (212) arranged in a pattern to form closed cells (214). Upon impingement of the insulating microwave packaging material (200) by microwave energy in a microwave oven, the closed cells (214) expand to form insulating pockets (216). One side of the insulating pocket (216) bulges and lofts above the opposite side. When a food product is situated on the insulating microwave packaging material (200), the insulating pockets (216) insulate the food product from the microwave oven environment.

A cooking apparatus having a waste heat recovery system for incorporation into broilers, ovens, and toasters, the apparatus including a cooking chamber having a cooking platform, at least one air plenum disposed in the upper portion of the cooking chamber and having a plurality of air outlets for producing a focused forced air, a low pressure air source connected to the air plenums, a heating element or burner disposed under each of said air plenums, such that said curtain of focused forced air guides and directs heat from said heating element toward food product being cooked, and heat exchange pipes disposed between at least two of said air plenums. Radiant heat generated from the heating elements or burners rises in the cooking chamber and is retained between the air plenums to maximize heat transfer from the heated air to the heat transfer pipes, and thus to the low pressure air in the low pressure air system. The recycled heat enhances cooking.

A novel dense PTFE article in the form of a surface for a food preparation device is described in one embodiment, the surface being fabricated from a sheet of PTFE with a thermal resistance of 1.3° C. in2 / W or less and having desirable tensile strength.

In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of nylon 66 and a heat stabilizer. The bag preferably includes a first sealed end with chamfered corners. The bag is sized such that it fits snugly around the meat product and the second end of the bag is preferably held closed, e.g. with a metal band or clip. The bag remains sealed during cooking. Preferably, a gap of about one inch to about three inches forms between the meat product and the bag during cooking, which promotes browning, prevents messes, and decreases cooking time.

The invention discloses a somatic embryogenesis method for cunninghamia lanceolata, which comprises the steps of initial induction of an embryogenic suspensor cell mass, maintenance and multiplication of an ESM (embryogenic suspensor mass), and development and maturity of a somatic embryo, wherein the development and maturity of the somatic embryo can adopt an indirect somatic embryogenesis way or a direct somatic embryogenesis way. With the adoption of the somatic embryogenesis method for the cunninghamia lanceolata, browning in an establishment process of the conventional liquid suspension system can be effectively improved, cell division under a low density condition is started, and the stability of suspensor cells is maintained, so that a stable multiplication liquid suspension cell line is established. The somatic embryogenesis frequency of the cunninghamia lanceolata can be increased by about 20 times at most through the direct and indirect somatic embryogenesis ways, the problem of low somatic embryogenesis frequency caused by an incomplete somatic embryogenesis system of the cunninghamia lanceolata can be well solved, the cost is saved, conditions are prepared for factory production of the cunninghamia lanceolata, and a pace of industrial production of the cunninghamia lanceolata is accelerated.

A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

The invention discloses a making method of preserved black jerusalem artichoke, and belongs to the technical field of food processing. The problems that in the existing preserved jerusalem artichoke production technology, preserved jerusalem artichoke is not suitable for glycosuria patients due to the fact that saccharose is exogenously added, and food safety is potentially affected due to the fact that sodium hydrogen sulfite and other food additives are added are solved. The processing technological process comprises the following steps of raw material freezing, sorting and cleaning, processing through zymogen, sealing, fermentation, drying, packaging, finished product forming and cold storage. Compared with raw jerusalem artichoke, in the preserved black jerusalem artichoke, the certain synanthrin content is reserved, the content of reducing sugar and polyphenols is obviously increased, a large number of melanoidins are produced, the product reserves the functions of regulating blood sugar in two ways, lowering blood fat, proliferating bifidobacteria, promoting mineral substance absorption, preventing and treating constipation, improving intestinal tract microenvironment, enhancing immunity, resisting cancer and preventing obesity of the synanthrin in the raw jerusalem artichoke to the certain degree, and the preserved black jerusalem artichoke has the stronger antioxidant function due to the fact that the content of the polyphenols and melanoidins is obviously increased.

Provided are high temperature food preparation films, bags made from the films, as well as methods for fabricating such bags. The high temperature food preparation films are composed of a blended monolayer thermoplastic elastomer film comprising a polyamide and a polyester elastomer. The polyamides include nylon-6, nylon-6,6, copolymers of nylon-6, copolymers of nylon-6,6, and combinations thereof. Bags made from such films are used in high temperature cooking applications of up to about 425° F.

Improved cooking devices and methods of achieving good adherence contact between a low-friction, non-stick release sheet material and a heated food-supporting platen or cooking surface are provided. The adherence of the release sheet to the lower platen is sufficiently good to permit removal of cooked items such as hamburger patties with a spatula without significantly adversely disturbing the release sheet. In addition, good heat transfer is achieved to permit good sear (good carmelization and good browning) on the bottom surface of foods, including hamburger patties. In addition, inventive cooking utensils and methods are provided that incorporate or use release sheets in the utensils themselves, so that the benefits of a release sheet on the food-supporting platen or cooking surface are achieved.

The invention discloses new application of axitinib. Axitinib can be used for preparing medicine for promoting white fat cell browning and used for preventing and treating obesity and diseases related to obesity. The medicine can promote primary white fat cell browning in vitro, thereby enhancing expression of brown fat cell marker gene uncoupling protein 1 (UCP1), and can promote the increase of beige fat cells in white fat tissue of groin and the increase of expression of UCP1; the medicine can resist obesity and insulin insensitivity caused by high-fat diet and has an effect on treating fatty livers.

A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may have one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may have a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

The invention concerns fat frying methods and a microwave oven kit that provide, as desired, the results top-of-the-range-frying, oven baking, oven broiling, barbequing and conventional deep fat frying. The kit includes a metal, microwave browning pan, a microwave permeable cover and a microwave reflective cover. The methods concern utilizing preselected amounts of oil and different kit configurations to enhance the preparation of pizza pies, fruit pies, coffee beans, soy beans, cakes, bread, bagels, rolls, tortillas, matzos, noodles, steaks, chops, spare ribs, popcorn and frozen convenience TV dinners as well as fried chicken, fish sticks, potato chips, and French fried potatoes. This invention adds to the microwaving and then conventional broiling methods taught in U.S. Pat. No. 5,094,865 and in U.S. Pat. No. 5,057,331.

The invention discloses a nelumbo nucifern paste stuffing comprising nelumbo nucifern pulp, soybean milk, white granulated sugar, water and vegetable oil according to a certain proportion. A preparation method of the nelumbo nucifern paste stuffing comprises the following steps: A, pretreatment of raw materials: washing nelumbo nucifern, then peeling, and cutting into sections; and washing soybeans for standby application; B, cooking: adding citric acid, VC, NaCl and the nelumbo nucifern sections into water and cooking; and cooking the soybeans; C, beating: dicing the nelumbo nucifern sections, and beating by a blender; and peeling the soybeans, and beating with the blender; D, blending: mixing and blending the nelumbo nucifern pulp, the soybean milk, the white granulated sugar and water; E, stir-frying: pouring the vegetable oil in a pan, heating at a temperature of 140-200 DEG C, putting the materials into the pan, and stir-frying to evaporate moisture; and after more than half of the moisture is evaporated, lowering the temperature to continue stir-frying for promoting absorption of grease; and F, cooling: shoveling out the nelumbo nucifern paste, cooling to the room temperature, and packaging to obtain the stuffing. Utilization of the nelumbo nucifern raw material is high, and the nelumbo nucifern market value is fully developed; and the moisture content of the stuffing is low, so as to facilitate preservation, reduce costs of storage, package and transportation, and decrease the economic loss.

The invention relates to the technical field of natural medicine chemicals and in particular relates to application of hyperforin to preparation of a medicine for promoting browning of white fat and improving the activity of brown fat. On the basis of action mechanisms of promoting browning of white fat and improving the activity of brown fat, the hyperforin has an effect of increasing energy consumption of a body to lose weight; in addition, the hyperforin has the effects of reducing blood sugar and blood grease levels, improving sugar resistance, improving insulin sensitivity and maintainingglycometabolism steadiness, and thus can be used as a medicine for relieving diabetes symptoms; in addition, the hyperforin can be also used for relieving or treating non-alcoholic fatty liver diseases. Therefore, the hyperforin, an extract with the hyperforin, or a preparation of the hyperforin has wide clinical application prospects in preventing or treating metabolic syndromes such as obesityand diabetes.

A thermally insulated susceptor structure includes a dimensionally stable corrugated base, a first susceptor, and a second susceptor. At least one of the first susceptor and second susceptor may circumscribe one or more microwave energy transparent areas that allow the transmission of microwave energy through the respective susceptor and / or create localized fields that enhance heating, browning and / or crisping of an adjacent food item.

The embodiment of the application provides a tissue culture method and a rooting medium for Ginkgo biloba. The method comprises the steps that agar, sucrose, an MS medium mother liquid, a 6-benzylaminopurine solution and a Naphthylacetic acid solution, and Ginkgo biloba branch activated carbon or Ginkgo biloba husk activated carbon are taken as raw materials to prepare the rooting medium; a stem tip with leaves of a Ginkgo biloba lateral bud is taken as explant, the explant is inoculated to the rooting medium after disinfection treatment, and the explant is cultivated with illumination of 500-1000 lux and at the temperature of 20-25 DEG C. According to the technical scheme, the stem tip with leaves of the Ginkgo biloba lateral bud is taken as the explant, and rooting is directly induced, so that the seedling period is shortened; good traits of a parent can be retained to the utmost extent; the Ginkgo biloba branch activated carbon or the Ginkgo biloba husk activated carbon is added into the rooting medium, which can improve the browning phenomenon of tissue culture seedlings and have the effects of anti-bacteria and growth promotion at the same time.

A cooking system for cooking foods using a combination of magnetic induction, convection and radiant heat, including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating. A conveyor system, either continuous or configured in stages, passes food from the magnetic induction heating stage to and through the radiant and convention heating stages.

A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

The invention discloses a tissue culture method for artocarpus nanchuanensis. A tissue culture system for the artocarpus nanchuanensis is established; tissue culture explants of the artocarpus nanchuanensis are stem segments with buds, culture mediums for callus culture of the artocarpus nanchuanensis are WPM+2.0mg / L 2,4-D+0.2 or 0.3mg / L 6-BA+3g / L PVP, bud induction culture mediums are WPM+3.0mg / L6-BA+0.2mg / L NAA+3g / L PVP, and rooting culture mediums are WPM+1.5mg / L IBA+0.1mg / L NAA+3g / L PVP; the seedling exercising duration of tissue culture seedlings is 6-9 days, and sterilized nutritive soil is used. According to the tissue culture reproduction system established by the method disclosed by the invention, the callus rate of young leaves reaches 100%, the bud inductivity is 200%, the rooting rate reaches 75% or above, and the transplanting survival rate is 90% or above.

The invention provides a method for preparing black garlic through enzymatic browning and an application. The method for preparing black garlic through enzymatic browning comprises the following stepsof performing temperature-changing fermentation and applying polyphenol oxidase. According to the method disclosed by the invention, two technique means of performing temperature-change fermentationand applying the polyphenol oxidase are combined for usage, so that brown stains of the black garlic can be effectively promoted, and the making efficiency of the black garlic can be improved; and besides, the black garlic made by the method is rich in functional substances and has favorable organoleptic quality.

The invention discloses a DNA nano flowers drug for targeted regulation of energy metabolism as well as a preparation method and application thereof. The drug is composed of fat cell targeted DNA NF (Nano Flowers) and Allicin A (Allicin). The Allicin acts with nucleic acid through multiple interaction forces and is combined on the surface of the DNA NF; and the generated DNA nanoflower has fat cell targeting property and efficient Allicin loading capacity. The DNA NF drug disclosed by the invention has excellent targeting property on fat cells, and compared with a single-stranded DNA aptamer,the formed DNA NF has higher targeting ability and higher stability on fat cells and can specifically enter the fat cells; and the Allicin has excellent capacity of regulating energy metabolism and can regulate browning of white fat, and after the two components are combined, the Allicin can be specifically delivered into the fat cells. Therefore, the constructed DNA NF drug can achieve the aim oftargeting fat tissues to accurately regulate energy metabolism and has high biosecurity.

The invention discloses a method for inhibiting browning of konjac and belongs to the technical field of konjac processing. The method for inhibiting browning of konjac comprises the following steps: (1) selection of konjac; (2) preparation of a color fixative; (3) spraying; (4) airing; (5) coating with a preservative film; and (6) boxing. According to the method, optimal process conditions are selected; by adopting a combined mode of spraying the specially developed color fixative and coating with the preservative film, browning of the konjac can be effectively inhibited; and harmful solvents or additives are not added in the preparation process of the color fixative, and the color fixative is a natural nontoxic solution, so that the color fixative has a good effect when used for inhibiting browning of the konjac, is nontoxic and harmless and can be safely used.

The invention relates to a brewing process of sweet sparkling apple wine. The process comprises the following steps: (1) soft-pressing juice taking by an extrusion method; (2) juice clarification; (3)low-temperature concentration and separation; (4) temperature-controlled fermentation; (5) pressure-maintaining low-temperature fermentation; (6) sugar-maintaining termination fermentation; and (7) clarification filtering treatment. The physicochemical indexes are as follows: the alcoholic strength is 11.5-12.0 (v / v)%, the reducing sugar content is greater than or equal to 95.0 g / L, the total acidity is 8.0-9.0 g / L, the free SO2 content is less than or equal to 50mg / L, the total SO2 content is less than or equal to 150mg / L, the volatile acid content is less than or equal to 0.8 g / L, and the pressure is 0.25-0.35 MPa. The process has the advantages that the juice is extracted through soft pressing, so that the influence of bitter substances on the aroma, taste and quality of the juice is reduced; the aroma and sugar of the fruit juice are concentrated through a low-temperature concentration technology; and through low-temperature pressure-maintaining fermentation and sugar-maintainingtermination fermentation, the finished wine is beautiful and light golden yellow. The finished wine is clear and transparent, bubbles are lasting and fine, and the finished wine has typical apple aroma and nectar aroma, strong fruity aroma, elegant and pure wine aroma, mellow and mellow taste, fullness, coordination, complexity, balance, and fragrant, fresh and lasting aftertaste.