3results about How to "Satisfy taste needs" patented technology

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 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.

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.