31results about How to "Rich diet" patented technology

The invention provides a fresh food pick-up machine. The fresh food pick-up machine comprises a cabinet and a cabinet door arranged on one side of the cabinet. Goods supply units, a goods taking unit, a goods outlet unit, a barcode scanning module, a refrigeration system, a temperature control module, a camera shooting and display communication module and a control system are arranged in the cabinet body. The goods supply units are arranged on the two sides of the cabinet body. The goods taking unit is arranged between the two goods supply units and is arranged in the height direction of the cabinet body. The goods outlet unit, the barcode scanning module, the camera shooting and display communication unit are all arranged on a top plate of the cabinet body. A brand-new frame structure is adopted, and in other words, frameworks are arranged on the two sides and an automatic goods taking device is arranged in the middle; goods are automatically taken from the two sides to the middle and are then taken out from the top, and goods taking is convenient; meanwhile, distribution is convenient and rapid, the delivery efficiency is high, clients freely take goods, delivered products are diverse, and the distribution cost is reduced.

The invention discloses a family diet recommendation method and device based on demand similarity of multiple targets. The method mainly aims at meeting the health demands of family members and balancing different diet demands of the family members. The method comprises the steps of collecting health information, role information and demand information of all family members; establishing a diet preference model and a family diet demand model according to the information of the family members; and constructing a food recommendation interval time function model, increasing the types of recommended food to enrich the diet structure, and improving the diversity of a recommendation result. In the aspect of recipe recommendation, nutrition information of disease patients and family members is considered, the requirements of the family members in other aspects are also considered, and multi-target recommendation is realized; and in the aspect of the diet structure of the recommended recipe, change of user preferences along with time and the diversity of the recommended recipe are considered, and through a user preference drifting function and a food recommendation interval time function,a certain food loved by the user is prevented from being continuously recommended, and the diet structure is enriched.

The invention discloses buckwheat non-fried puffed food, which is prepared from the following ingredients in parts by mass: 62 parts to 70 parts of common buckwheat powder, 18 parts to 25 parts of tartary buckwheat powder, 8 parts to 15 parts of oat powder and 35 parts to 40 parts of drinking water. The invention also discloses a preparation method of the buck wheat non-fried puffed food. The method comprises the following steps of raw material preparation, weighing, material mixing, primary extrusion, secondary extrusion, drying, segment cutting, puffing, temperature reduction and fixed quantity packaging. The buck wheat non-fried puffed food belongs to non-fried puffed food; in addition, no any additive is added; the nutrition is rich; the food is crisp, fragrant and delicious; the buckwheat diet types of people are enriched; the buck wheat non-fried puffed food is favorable for body health, and is suitable for all people groups to eat.

The invention discloses popular tea prepared from ecological-process oolong and sekken fruits. The popular tea is prepared from the ecological-process oolong and the sekken fruits, and the process flow of the popular tea comprises the steps of picking the fresh sekken fruits, and then washing and airing the fresh sekken fruits to be dry; forming openings in the fruits and pulping the sekken fruits, reserving fruit shells, and slightly washing and airing the fruit shells to be dry; moistening and fermenting the ecological-process oolong; then packing the fruit shells with the ecological-process oolong, spreading out the fruit shells for fermentation, and then placing the fruit shells into a drying machine for baking while adjusting the temperature for control in good time; adjusting the temperature and conducting shaping in good time, wherein the time when sekken fruits are in golden red and bright and tea-fruit fragrance is heave is considered to be due, the temperature control is determined according to the sekken fruit and tea fusion water content, and when the effects that the fragrance is clear and the tea is sufficiently dry are achieved, taking the fruit shells out of a drying room. The ecological-process oolong integrates the ecological-process sekken fruits, so that the popular tea prepared from the ecological-process oolong and the sekken fruits is obtained, the biological and organic process is the core of the popular tea, the popular tea is beneficial to human health, can tonify the spleen and the stomach, moisten the lung, remove dampness, guide qi downward and achieve beauty care and is unique in taste, abundant in mouthfeel and capable of refreshing a drinker, facilitating thinking, tonifying the brain and developing intelligence, after drinking the tea, the drinker feels joyful and comfortable, and enjoyment and sublimation in the material life and spiritual life are created for people.

The invention discloses an intertidal mudflat pig raising method. The method comprises the following steps: choosing an intertidal mudflat with flat terrain and much sediment or a land near an intertidal mudflat as a pig farm, and enclosing the pig farm by rails; building a pig house for rest and feeding of pigs on a land near the intertidal mudflat; releasing the pigs from the pig house after feeding in morning and driving the pigs back to the pig house, closing the pig house and performing feeding at night. The intertidal mudflat pig raising method provided by the invention combines abundant intertidal mudflat resources with pig raising, uses abundant substances such as alga, fishes, shrimps, crabs, shellfish and the like brought by the intertidal mudflat during flood tide and ebb tide as food of the pigs, can not only enrich the diet of the pigs but also reduce feeding costs and increase the raising efficiency, so that the raised pigs are stronger, and the pork is more chewy and has better meat quality. The invention also discloses a pig farm, and unique geographic features are used to achieve a goal of fully using intertidal mudflat resources, so that the raising model is optimized, and the raising efficiency is increased.

In order to provide a device for functional continuous quick freezing such that a cold air current is caused to contact all over the entire surface of a freezing subject, the zone of maximum ice crystal formation is easily and quickly traversed, and the center of the freezing subject can reach a predetermined temperature in a short time, the present invention is provided with: a freezing chamber (2) in which the freezing subject (Q) is housed; a cooling heat exchanger (1) that is disposed in the shape of a partition wall at the central section of the freezing chamber (2) and that compartmentalizes the freezing chamber (2) into a first freezing compartment (2a) and a second freezing compartment (2b); a first blowing fan (5) that is disposed in a manner opposite the cooling heat exchanger (1) with the first freezing compartment (2a) therebetween; and a second blowing fan (6) that is disposed in a manner opposite the cooling heat exchanger (1) with the second freezing compartment (2b) therebetween.

The invention relates to a preparation method for low caloric value sweetened bean paste stuffing, including soybean dietary fiber->alkali treatment->dealkalization->stir-frying->proportioning->cooling packaging; the invention utilizes the by-product soybean dietary fiber of bean protein production to process low caloric value sweetened bean paste stuffing, and hydrolyzes the lipid from the soybean dietary fiber through alkali treatment, thus completely removing the bad taste and softening the tissue of soybean dietary fiber and further making soft, fine and refreshing bean paste stuffing. The invention not only fully utilizes the by-product of bean products, but also richens the dietary of people as well as satisfies the life needs of people.

A bagged egg food with rich nutrients absorbed from plants is prepared from eggs, bee pollen, honey, cloves, iodine-enriched salt, gourmet powder, Chinese prickly ash and anise through preparing liquid flavouring, immersing eggs in it for 20-40 min, and roasting at 180-220 deg.C for 45-65 min.

The invention relates to special staple steamed buns for diabetic and nephrotic patients and a preparation method thereof, and belongs to the technical field of foods. The steamed buns are prepared from the following raw materials in parts by weight: 15-25 parts of resistant starch, 15-25 parts of wheat flour, 35-40 parts of potato starch, 5-15 parts of lotus root powder, 3-5 parts of passion fruits, 10-20 parts of amylose, 0.4-1.2 parts of active dry yeast, 0.5-1.5 parts of baking powder, 0.2-0.4 part of erythritol, and 0.1-0.2 part of starch sodium octenylsuccinate. With the compounding of the raw materials, the prepared steamed buns have a good taste, and the nutritional and health-care value of the steamed buns are improved. At the same time, with freezing treatment and steaming, the steamed buns are good in quality and not easy to crack, and the shelf life of the steamed buns is prolonged. The steamed buns provided by the invention enrich the diet of diabetic and nephrotic patients.

The invention discloses a processing process for meatballs, and relates to a processing method for quick-frozen sweet potato meatballs, and belongs to the field of meat product processing technology. The processing method comprises the steps: cleaning sweet potatoes, putting on a chopping board, then cutting into small pieces with equal sizes, placing in a beating machine for beating, and putting under an environment of 0 DEG C for standby application; and then putting chicken into the beating machine, adding spices and flavorings, beating at a high speed for 15 minutes, then adding the sweet potatoes, stirring evenly, molding, hot scalding, quick-freezing, and packaging to obtain the product. The method is simple and easy to implement; and the quick-frozen sweet potato meatballs are easy to process, have delicious taste, enrich a diet structure of people, and meet health-care needs of the people.

A health-care food suitable for the patients of tumor, AIDS, rheumatoid arthritis, intestinal ulcer, etc to improve their immunity is prepared from chitosan (7.5-9 Wt portions), wall-broken ganoderma spore powder (0.5-1.5) and cordyceps (0.5-1).

The invention relates to a preparation method for dietary fiber-rich bean-paste filling. The preparation method comprises the steps of selecting and washing the beans; removing various foreign materials, moth-eaten beans, moldy beans from the bean raw materials; washing selected various bean raw materials with clear water; putting the washed bean raw materials and water in a high-pressure cooking pot, cooking the bean raw materials until various beans are soft and rotten completely; sending the cooked beans into a colloid mill; adding a proper amount water to dilute the materials so as to guarantee smoothly discharge; putting konjac refined flour and water in a puffed tank; standing for puffing; putting the ground and diluted bean materials, puffed konjac colloid, sucrose and maltodextrin in a mixer; homogenizing with stirring; discharging the materials; weighing and packaging. The konjac refined flour is added in a conventional formula for a bean-paste filling product and during the preparation process, the taste of the bean-paste filling product is exquisite, soft and tasty; a large amount of soluble dietary fibers are added, thereby greatly enriching the diet of people and meeting the requirements of the obesity; and the konjac colloid with extremely strong water retention capacity obviosuly increases yield of the bean-paste filling product and significantly prolongs the shelf life of the bean-paste filling product.

The invention relates to the technical field of food processing, and especially relates to a non-peeling and non-cracking lotus root starch steamed bread and a preparation method thereof. The method comprises the following steps: (1) placing the lotus root starch in a container, adjusting the lotus root starch into a thick paste, and then adding hot water for uniform mixing; (2) pouring the medium-gluten flour, the remaining lotus root starch, yeast and cold water into the container, uniform stirring the materials, adding the lotus root starch, uniformly mixing the materials and kneading dough; (3) fermenting the mixed dough in a constant temperature and humidity incubator; (4) kneading the dough obtained by the above step, then kneading the dough into a cylinder shape, cutting the material, and finishing the material; (5) fermenting the obtained dough; (6) placing the obtained dough in a steamer to be steamed; and (7) taking the product out of a pan. The lotus root starch steamed bread has high addition amount of the lotus root starch, and does not use any additive, the steamed bread cannot be peeled and cracked after steaming, the appearance quality is good, the steamed bread ishigh in specific volume, the color is white, the taste is comfortable, the gluten is good, the lotus root starch steamed bread enriches the diet structure of consumers, and can also be recommended asa staple food for patients with chronic diseases.

Provide a functional continuous quick-freezing device, which can make the cold air flow contact with the entire surface of the object to be frozen without omission, and it is easy to pass through the maximum ice crystal formation zone as soon as possible, and the center of the object to be frozen can reach the specified temperature in a short time , the functional continuous quick-freezing device is provided with a freezing chamber (2) for accommodating the object to be frozen (Q), and the central part of the freezing chamber (2) is arranged in the shape of a partition wall, and the freezing chamber (2) is divided into the first freezing zone (2a) and the cooling heat exchanger (1) of the second refrigerating section (2b), and the 1st air supply that is arranged to face each other across the first refrigerating section (2a) and the cooling heat exchanger (1) A fan (5), and a second air blowing fan (6) disposed facing the cooling heat exchanger (1) across the second freezing section (2b).

The invention provides a biscuit powder, a biscuit, a preparation method and application, and belongs to the technical field of food processing. The biscuit powder comprises the following raw materials, including sprouting secale cereale L. powders and non-sprouting secale cereale L. powders. The sprouting secale cereale L. powders and the non-sprouting secale cereale L. powders can be compoundedto weaken strength, increase dietary fibers and improve flavor. The biscuit powder has a high anthocyanin and dietary fiber content. The biscuit prepared from the biscuit powder disclosed by the invention does not need to add other additives, has a comfortable taste, is free from roughness and has a low glycemic index. The GI (glycemic index) value of the manufactured crisp biscuit is 61.1, so that the crisp biscuit is a low glycemic index food and can be eaten by diabetes mellitus or hyperglycemia crowds, the dietary structure of a consumer is enriched, and auxiliary nutrient support is provided for special disease crowds.

The invention provides a fresh food pick-up machine. The fresh food pick-up machine comprises a cabinet and a cabinet door arranged on one side of the cabinet. Goods supply units, a goods taking unit, a goods outlet unit, a barcode scanning module, a refrigeration system, a temperature control module, a camera shooting and display communication module and a control system are arranged in the cabinet body. The goods supply units are arranged on the two sides of the cabinet body. The goods taking unit is arranged between the two goods supply units and is arranged in the height direction of the cabinet body. The goods outlet unit, the barcode scanning module, the camera shooting and display communication unit are all arranged on a top plate of the cabinet body. A brand-new frame structure is adopted, and in other words, frameworks are arranged on the two sides and an automatic goods taking device is arranged in the middle; goods are automatically taken from the two sides to the middle and are then taken out from the top, and goods taking is convenient; meanwhile, distribution is convenient and rapid, the delivery efficiency is high, clients freely take goods, delivered products are diverse, and the distribution cost is reduced.

The invention discloses a novel tea drink with fat-reducing effect and a preparation method thereof. The novel tea drink with fat-reducing effect comprises the following components by weight: on the basis of total weight of 100 g, 45 to 65 g of Kiwi berry juice, 10 to 25 g of high-ester catechin green tea extract, 1 to 10 g of high-quality plant oil, 15 to 20 g of honey and 5 to 15 g of Kiwi berrypulp, wherein the high-quality plant oil may be one or more selected from a group consisting of linseed oil, purple perilla seed oil, safflower oil, olive oil and grape seed oil. The preparation method comprises the following steps: preparation of the Kiwi berry juice; preparation of the Kiwi berry pulp; preparation of the high-ester catechin green tea extract; mixing of the raw materials; and filling and sterilization. Compared with traditional drinks, the novel tea drink provided by the invention can provide more abundant nutrients, meet the demands of people for the taste and nutrition ofdrink products and give full play the dietotherapy and health-care efficacy of the high-ester catechin green tea extract, the high-quality plant oil and Kiwi berries.

The invention relates to a preparation method for low caloric value sweetened bean paste stuffing, including soybean dietary fiber->alkali treatment->dealkalization->stir-frying->proportioning->cooling packaging; the invention utilizes the by-product soybean dietary fiber of bean protein production to process low caloric value sweetened bean paste stuffing, and hydrolyzes the lipid from the soybean dietary fiber through alkali treatment, thus completely removing the bad taste and softening the tissue of soybean dietary fiber and further making soft, fine and refreshing bean paste stuffing. The invention not only fully utilizes the by-product of bean products, but also richens the dietary of people as well as satisfies the life needs of people.

A health-care food suitable for the patients of tumor, AIDS, rheumatoid arthritis, intestinal ulcer, etc to improve their immunity is prepared from chitosan (7.5-9 Wt portions), wall-broken ganoderma spore powder (0.5-1.5) and cordyceps (0.5-1).

A bagged egg food with rich nutrients absorbed from plants is prepared from eggs, bee pollen, honey, cloves, iodine-enriched salt, gourmet powder, Chinese prickly ash and anise through preparing liquid flavouring, immersing eggs in it for 20-40 min, and roasting at 180-220 deg.C for 45-65 min.

The invention relates to a grape seed sprout preparation method; the method uses the grape seeds in grape skin residual to produce a sprout with light green color, special flavor, and fresh and crispy tender taste; the grape seed sprout preparation method comprises the following steps: 1, collecting wine brewing fresh grape skin residual, separating skin from seeds, using distilled water to wash the grape seeds, using wet gauzes to wrap the seeds, packing the seeds into plastic bags with air vents, reserving the bags in a refrigerator for 3 months at the temperature of 4 DEG C, and regularly checking humidity and mildew conditions in the period; 2, counting grape seeds after 3 months of refrigeration, using distilled water to wash the seeds, evenly sowing the seeds into a home sprouting machine, and adding distilled water for accelerating germination; 3, changing distilled water every day or every two days at the beginning, ensuring the water in the sprouting machine to be clear in color without going yellow, changing distilled water in every three days when the distilled water in the sprouting machine no longer goes brown or yellow, and checking mildew conditions in the accelerating germination period; 4, harvesting grape seed sprouts when grape seed sprout cotyledon expands.

The method for extracting antifreeze protein liquid of the invention belongs to the technical field and manufactures food and beverage products, medicines and health products for national defense and military use. Technical solution: Take fresh, non-toxic, non-polluting and quick-frozen ants, take clean water, boil it with a porcelain pot at 100°C, then put the ants in the pot, wait for one minute to remove the ant carcasses, and quickly take the liquid in the pot. After cooling, filter to remove impurities, take the filtrate and put it into a special ceramic basin with a ceramic tube on the inner wall and a ceramic core faucet closed on the bottom side of the basin. Put the porcelain basin into a constant temperature room of 0°C--1°C, turn on the faucet, and filter out the impurities after all the liquid in the basin flows out. The weight ratio of raw materials is ants: water = 1:10. In high mountains, high altitudes, tunnels, oceans, space, polar regions, and severe cold environments, fighters carry products that are used as self-rescue medicine and food supplies to ensure victory in wars. Save on defense spending and increase efficiency.

The method of the invention prepares a small molecular nutrient solution capable of being directly absorbed by human body through low-sugar wall breaking and initial fermentation steps of the plant aswell as a secondary fermentation step, the nutrient solution is rich in plant-derived amino acids and does not contain heavy metal ions, The bacterial content meets the requirements of food safety, the pH value is lower, the growth of bacteria can be effectively inhibited, the nutrients in the nutrient solution can improve the myocardial contraction function, the liver metabolic capacity is enhanced, the brain function is improved, glucose metabolism is assisted, and healing of gastrointestinal diseases, burns, and surgical cures can be promoted, the nutrient solution is good for skin and hair, and prevents calculus, hypoglycemia, malnutrition and protein deficiency, and has good health care effects for normal people, debilitated people and sub-healthy people, the calorie is low, the nutrient solution is suitable for people with low sugar and low fat diet needs, and can enrich the diet of people with low sugar and low fat diet needs.

The invention provides a crushing and eating assisting device with a heating function. The crushing and eating assisting device comprises a food crushing mechanism, a food taking mechanism and a heating mechanism. The food taking mechanism comprises a mounting box, a food injection pipe fixedly mounted in the mounting box and a pushing assembly coaxially connected in the food injection pipe, wherein the pushing assembly is fixedly mounted in the mounting box; the food crushing mechanism comprises a loading box for loading food and a food crushing assembly mounted on the loading box, wherein the bottom of the loading box communicates with the middle of the food injection pipe, and the loading box is fixedly connected with the mounting box; and the heating mechanism comprises a heating pipe and a heating assembly arranged in the heating pipe, wherein the heating pipe is coaxially connected to the discharging end of the food injection pipe. The food crushing mechanism, the food taking mechanism and the heating mechanism of the device are designed in a modular mode, so that installation, maintenance and cleaning are easy and fast; and the applicable food range of the device is wide.

The invention relates to application of antifreeze protein liquid prepared from ants and used as an effective component in preparation of military and civilian foods, medicines, health-care products and cosmetics, and belongs to the field of foods, medicines, health-care products and daily cosmetics. Preparation of the antifreeze protein liquid is characterized in that wild fresh non-toxic pollution-free ants, which are stored at the temperature of 1 DEG C to 3 DEG C or transported and kept fresh by a constant-temperature vehicle respectively, in a cold temperate zone in early spring outside awild animal protection law are adopted; cold pressing and filtering are carried out at the temperature of 15 DEG C to 25 DEG C by a specially-made press filter, the inner wall interlayer of which isprovided with magnetic carbon; after ant juice is completely squeezed, filtrate is collected and filled into a specially-made bottom interlayer with a micro-porous net at the upper portion; the interlayer under the net is filled with a silk floss layer with the thickness of about 3 cm; the filtrate is sealed and placed in a static separator with a switch on the micro-porous edge on the interlayerat the temperature of -3 DEG C to -5 DEG C; indoor standing is carried out for 3 days; the switch is turned on to discharge separated liquid; the liquid is subjected to gel filtration chromatography;ant antifreeze protein liquid is prepared; and the ant antifreeze protein liquid is stored at the temperature of 3 DEG C to 5 DEG C for standby application. The product is used for disease treatment,prevention and beautification for militaries and civilians; and the product is used as self-saving medicine and food supply of fighters and athletes.

The invention discloses flour suitable for the dietary structure of diabetics. The low-glycemic-index flour suitable for the dietary structure of diabetics disclosed by the invention comprises the following components in percentage: 25-35% of wheat flour, 50-60% of buckwheat flour and 10-20% of konjac flour. The production technology of the flour comprises the following steps of: after mixing theraw materials of wheat flour, buckwheat flour and konjac flour, performing grinding; then performing screening; performing testing; performing metering; and performing packing and performing warehousing. Because a physical processing method is adopted by the invention, the loss of nutrients is reduced, and the types and the contents of all the nutrients are reserved to the maximum extent. The dietary structure of diabetics can be enriched, the occurrence of diabetic complications can be reduced, and the health of the diabetics can be recovered. Besides, the purchase of raw materials is convenient, the processing technology is simple and pollution to the environment cannot be caused.

The invention discloses a fried puffed biscuit containing shrimp shell powder or chitin additive, which is mainly prepared from the following raw materials: wheat flour and glutinous rice flour mixed powder, shrimp shell powder or chitin additive, yeast powder, salt, soda ash, egg and water, the mass part ratio of wheat flour to glutinous rice flour is (10-12): (2-4), and based on the total mass of the wheat flour and glutinous rice flour mixed powder, the mass part ratio of the shrimp shell powder or chitin additive to the yeast powder to the salt to the soda ash to the egg is (10-12): (2-4). The addition amount of the shrimp shell powder or chitin additive is 8-12%. The invention further discloses application of the shrimp shell powder or chitin additive in improving the performance of the fried puffed biscuit. The performance comprises physicochemical properties, texture characteristics, color and digestion characteristics.

The invention relates to the technical field of fruits and vegetables and aquaculture, in particular to a self-circulating cultivation method compounding fruits and vegetables and aquaculture ecological water. The self-circulating cultivation method is characterized in that the ecological water in an aquaculture pond after feeding is absorbed and decomposed by fish, shrimps and crabs to obtain primary circulating liquid, the primary circulating liquid is sequentially subjected to sterilizing, microbial water purification and oxygen dissolving and then returns to the aquaculture pond, the restof primary clean liquid subjected to electrodialysis returns to the aquaculture pond, and the obtained suspension nutrient solution returns a water culture pipe from the head part of the water culturepipe. Compared with an existing fish-plant symbiotic cultivation method, the self-circulating cultivation method has the advantages that the yield of fish, shrimps and craps is increased by 20-30%, the production cycle is shortened by 1-2 months, the aquaculture water is clear and free of pollution, and aquaculture water quality is well controlled and greatly improved; the yield of the fruits andvegetables is increased by 10-20%, the fruits and vegetables are good in growth vigor and high in disease resistance, fruit fullness is achieved, dining table diet is greatly enriched, and the safetyof dining table food such as the fruits and vegetables, the fish, the shrimps and the crabs is guaranteed.

The invention relates to low protein sorghum noodles special for patients suffering diabetes or nephropathy and a preparation method of the low protein sorghum noodles, and belongs to the technical field of agro-product processing. The low protein sorghum noodles comprise the following raw materials: 20-30 parts of sorghum flour, 10-15 parts of wheat flour, 10-15 parts of chickpea powder, 30-60 parts of wheat starch, 10-20 parts of pre-gelatinized starch, 0.8-1.2 parts of a thickening agent, 0.1-0.3 part of composite phosphate, 0.3-0.5 part of table salt, 0.1-0.3 part of carbonate, 0.1-0.3 part of edible alcohol, and 0.1-0.3 part of carboxymethyl cellulose calcium. The sorghum noodles prepared by the method disclosed by the invention increase the variety of low protein staple foods, richen the food and the drink of the patients suffering from the diabetes and the nephropathy, can meet the requirements of the patients suffering from the diabetes and the nephropathy for a low protein diet, are high in absorption and utilization rate, and are long in quality guarantee period. Semi-finished flour products are prepared under different temperatures, so that the toughness and the ductility of the semi-finished flour products can be improved, and the sensing quality of the prepared noodles is good.