5results about How to "Satisfy taste needs" patented technology

The invention relates to the field of food, in particular to a making process of marinated instant bean curd sheets, which comprises the following steps: slitting: slitting bean curd sheets into strips to obtain strip-shaped bean curd sheets; frying: frying the strip-shaped bean curd sheets at the oil temperature of 160-170 DEG C for 35-50 seconds to obtain fried bean curd sheets; draining oil and cooling: draining oil and cooling the fried bean curd skin to obtain a semi-finished product; marinating: marinating the semi-finished product in a marinating soup at 90-98 DEG C for 10-12 minutes, then turning off the fire, braising for 18-23 minutes, fishing out the bean curd skin, and draining the marinated bean curd skin to obtain the marinated bean curd skin, the marinating soup comprising the following raw materials: soup-stock, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence and spices; and packaging: cooling the marinated bean curd skin at normal temperature, and then packaging and sterilizing to obtain a finished product. According to the invention, the finished bean curd sheet is firstly fried and then marinated, and the instant spiced bean curd sheet, spicy bean curd sheet and sauce-flavored bean curd sheet can be obtained according to different marinating soup, so that the taste requirements of different people are met.

This invention provides a water supply system for an automatic protein powder beverage vending machine, including a first distribution valve with two inlet and one outlet ports. One inlet port of the first distribution valve is connected to a filter, which is connected to an inlet pipe. The other inlet port of the first distribution valve is connected to a first water pump, which is connected to a first suction pipe for inserting bottled water. The outlet port of the first distribution valve is connected to a first multi-way valve, with two ports of the first multi-way valve connected to a hot water device and a cold water device via water pipes, respectively. This invention can supply hot and cold water as needed to meet the different flavor requirements of protein powder beverages. The first multi-way valve can also distribute water through multiple pipelines to meet the water needs of other devices within the automatic protein powder beverage vending machine.

This application discloses a cooking control method, apparatus, and storage medium. The method includes: controlling a cooking appliance to cook a dish according to an initial recipe to obtain a cooked dish; collecting feedback information from multiple target objects regarding the cooked dish, including scores given by each target object to the cooked dish across multiple evaluation dimensions; determining at least one target score set for a target evaluation dimension among the multiple evaluation dimensions, based on the difference between the maximum and minimum scores given by multiple target objects in the target evaluation dimension; determining a target adjustment strategy based on the target score set, and adjusting the cooking parameters of the initial recipe according to the target adjustment strategy to obtain a target recipe; and controlling the cooking appliance to cook the dish according to the target recipe when the cooking appliance cooks the dish again. In this application, the recipe adjustment method is flexible and convenient, and the cooked dish can specifically meet differentiated taste requirements.

The utility model relates to the technical field of probiotic fermentation and mixing, and discloses a wolfberry probiotic fermented beverage sugar acid adjusting device which comprises a mixing tank, the surface of the mixing tank is fixedly connected with a detection assembly, the top surface of the mixing tank is fixedly connected with a feeding pipe, one side of the feeding pipe is fixedly connected with three groups of flow control assemblies, and the flow control assemblies are fixedly connected with one side of the mixing tank. A discharging pipe is fixedly connected to the bottom surface of the mixing tank, a filtering assembly is fixedly connected to the outer side of the discharging pipe, and the detection assembly comprises a central controller fixedly connected to the surface of the mixing tank. According to the sugar acid adjusting device for the wolfberry probiotic fermented beverage, through the arrangement of the flow control assembly, when the sugar acid adjusting device is used, a conveying pump is used for conveying raw materials in a raw material tank into a mixing tank through a connecting pipe, a first flow sensor is used for detecting the conveying amount of the raw materials, and a flow control valve is used for controlling the conveying speed of the raw materials; the device can accurately add raw materials into the mixing tank, so that the stability of the product quality is ensured.

This invention relates to the field of food processing technology, specifically a process for transforming and preserving the nutrients in tuna meat. The process includes the following steps: first, selecting fresh, high-quality, disease-free tuna, ensuring the integrity of the fish; performing a third acid removal process followed by marinating; and finally, vacuum packaging and high-temperature sterilization. This invention, through three acid removal processes, effectively removes acidic substances from the tuna meat, resulting in firmer meat, a non-sour taste, and improved edible quality. It offers diverse flavors: original, pepper, and spicy, catering to different consumer tastes. The vacuum processing and high-temperature sterilization not only achieve sterilization and preservation but also stimulate fundamental changes in the tuna meat, restoring the pigmentation state of red blood cells and effectively preserving the nutritional components of the tuna, making the nutrients more easily absorbed by the human body.