42 results about "Blended food" patented technology

A method of dispensing a food product composed of a plurality of ingredients which are mixed to form the food product, includes the steps of providing a rotary surface having a rotary axis and a periphery, mixing together first and second fluid ingredients to form a liquid product mix, depositing the liquid product mix onto the surface while rotating the surface so that the liquid product mix spreads out on the surface in a layer, cooling the surface to a temperature low enough to at least partially freeze said layer to form a frozen product body, removing the product body from the surface as product body scrapings, and collecting and compacting the scrapings to form the food product.

The invention relates to a preparation method of a freeze-dried mixed food and products thereof. The preparation method comprises the steps of: mixing meat, vegetables and / or fruits with a coagulator; then freezing the mixed food; and dehydrating the frozen mixed food to prepare the freeze-dried mixed food. A vacuum drying mode is adopted in the dehydrating step. The invention is used for processing pet foods, and can ensure that the pet foods have balanced nutrition and no loss of nutrition.

A method of dispensing a food product composed of a plurality of ingredients which are mixed to form the food product, includes the steps of providing a rotary surface having a rotary axis and a periphery, mixing together first and second fluid ingredients to form a liquid product mix, depositing the liquid product mix onto the surface while rotating the surface so that the liquid product mix spreads out on the surface in a layer, cooling the surface to a temperature low enough to at least partially freeze said layer to form a frozen product body, removing the product body from the surface as product body scrapings, and collecting and compacting the scrapings to form the food product. Apparatus for carrying out the method is also disclosed.

Corn oil and corn meal obtained from high oil corn are included in useful products. The corn oil is extracted from the high oil corn to form the corn meal. The corn oil generally comprises levels of nutrients not found in commercially available corn oils, since most or all of the corn grain, rather than just the germ, is exposed to the extraction process. The corn grain generally includes the steps of flaking corn grain having a total oil content of at least about 8% and extracting a corn oil from the flaked corn grain. The corn oil is useful for making nutritionally enhanced edible oil or cooking oil, lubricants, biodiesel, fuel, cosmetics and oil-based or oil-containing chemical products. The extracted corn meal is useful for making enhanced animal feed rations, snack food, blended food products, cosmetics, and fermentation broth additive.

A multifunctional microbial food for both health-care and medical purposes is prepared from one or more of grains, bean, meat, egg, plant tuber, nut, etc through puffing, regulating pH=5-7 and water content =50-60%, steam sterilizing, inoculating edible bacterial spawn, and shade culturing at 15-25 deg.C.

The disposable agitator for mixed food products has an elongated stem, which has, at a longitudinal end, an agitator blade having the shape of a spoon, and can be removably fixed to the rotary shaft of a mixer, so that the consumer can subsequently use the agitator as a utensil for eating the product previously mixed; the agitator has at least one longitudinal rib, projecting transversally from the stem and / or from the agitator blade and at the same time acting as an agitator stiffening element and an active element in the mixing action.

Corn oil is extracted from corn to form a corn meal. Processing the corn grain to obtain the oil, meal, and other product streams generally includes dividing the corn kernel by fractionating to create a higher oil fraction and a lower oil fraction, forming a solvent extractable structure from the higher oil fraction, and extracting the oil from the higher oil fraction. The extracted corn oil is useful for making nutritionally enhanced edible oil or cooking oil, lubricants, biodiesel, fuel, cosmetics and oil-based or oil-containing chemical products. The extracted corn meal is useful for making enhanced animal feed rations, snack food, blended food products, cosmetics, and fermentation broth additive. The lower oil fraction is useful for one or more processes such as fermentation, wet-milling, animal feed production, sweetener production, and starch production, making enhanced animal feed rations, snack food, blended food products, and cosmetics.

A blender for blending foodstuff comprises a base enclosing a motor, a jar for containing foodstuff that is removably mountable to the base, and a lid removably mountable to the jar to selectively close off the top end. The lid comprises a main body having an opening defined therein, and a cap removably mountable to the main body to selectively close off the opening. When the cap is mounted to the main body and the lid is mounted to the jar, a tortuous airflow path is provided between the main body and cap to allow airflow into or out of the jar.

The invention relates to a processing method for refining tea seed oil by a one-step process. The method comprises the following steps: by using a food additive mixture composed of a food additive and a food processing aid instead of a sodium hydroxide (NaOH) water solution and argil, processing for 2-2.5 hours at low temperature and medium low temperature to complete deacidification, debitterizing, decolorization and peroxide value (POV) reduction by one step, and carrying out vacuum dehydration, precipitation separation and filtration to obtain the refined product oil. The method does not need to add water, does not use NaOH, argil or enzyme preparation, does not need vacuum deodorization treatment, has the advantages of less processing equipment, simple technique, short processing cycle and no discharge of argil and sewage, can not generate trans fatty acid, and well maintains the nutritional ingredients and physiologically active substances in the crude oil; the oil product has obviously better color, aroma, flavor and mouthfeel than the refined oil processed by the salad oil technique; and the 1.9t trial production on a production line proves that the quality of the refined oil reaches or exceeds Grade 1 in National Standard for Edible Oil-Tea Seed Oil.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and / or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w / w) of the hybrid foodstuff.

A reduced calorie food product or a reduced calorie food product ingredient made or prepared by a process, including simultaneously boiling, steaming, or boiling and steaming, a white vegetable or a fruit in, with, or using, a cooking liquid in or using a cooking pot or cooking utensil, food processing or blending the white vegetable or the fruit with at least a portion of the cooking liquid to form a vegetable base for the reduced calorie food product or for the reduced calorie food ingredient or to form a fruit base for the reduced calorie food product or for the reduced calorie food ingredient, and combining, adding, mixing, food processing, blending, or using, the vegetable base or the fruit base with at least one additional ingredient to finalize a preparation of the reduced calorie food product or the reduced calorie food product ingredient.

A blender for blending food products includes a vessel configured for containing the food products and a cutter blade base having a cutter blade assembly. The cutter blade base releasably coupled to and cooperating with the vessel to seal the food products within the vessel and blend the food products. The cutter blade assembly is driven by a drive device. A pressure minimizing device prevents an overaccumulation of pressure within the vessel as the food products are blended therein.

This invention relates to a making method of food containing starch gel. The method includes the steps that enzyme-treated starch is obtained by treating starch granules with an enzyme at a temperature of about 10 DEG C to about 70 DEG C; food raw materials are mixed, starch and water are subjected to enzyme treatment, and a mixture is obtained; and the mixture is heated to enable the enzyme-treated starch in the mixture to be subjected to gelation; and the mixture containing the enzyme-treated starch is subjected to cooling and gelling and gelation is performed, and the food containing starchgel is obtained. The enzyme is selected from amyloglucosidase and isoamylase.

The invention relates to the field of food, in particular to a three-dimensional printing pen for food and a printing method. The three-dimensional printing pen comprises a printing pen casing, wherein a cavity is formed inside the casing; an extruding mechanism is arranged inside the cavity and comprises a push rod and an extruding head; the push rod is of a structure which can do reciprocating motion along the extending direction of the push rod and pushes the extruding head to advance or retract. The three-dimensional printing pen has the beneficial effects that food materials can be blended according to own tastes; the blended food materials are directly putted into the printing pen and are sufficiently utilized, so wastes are avoided, and greenness and environment friendliness are realized; a user can adjust the temperature of the food materials and the discharging speed.

The invention discloses a phyllanthus emblica leaf mixed food spice rich in calcium and iron ions, and a preparation method thereof. The phyllanthus emblica leaf mixed food spice rich in calcium and iron ions is prepared from the following raw materials by weight: 9-11 parts of phyllanthus emblica leaves, 1-2 parts of pogostemon cablin, 5-6 parts of chrysanthemum flower, 2-3 parts of honeysuckle flower, 4-6 parts of Chinese yam, 1-2 parts of calcium lactate, 0.5-0.8 parts of ferrous lactate, 2-3 parts of mung bean hulls, 1-2 parts of clove, 1-2 parts of polyvinylpyrrolidone and 0.02-0.04 part of a flavoring additive. Effective components of plants such as the clove, the Chinese yam, the mung bean hulls, the phyllanthus emblica leaves and pogostemon cablin are extracted through special processes, so that the spice has durable and fresh fragrance; and the flavoring additive is added, so that the spice can further increase the flavor of the food and enhance the fragrance of the food. The spice can promote appetite, and has a very good health-care effect. A preparation process of the mixed additive is safe, and has no pollution. The addition of calcium lactate and ferrous lactate supplement the disadvantages of single nutrient of the spice. The spice is beneficial to the health of people, and can be widely applied in biscuits, beverages, sauce products and pasta spices.

A blender for blending foodstuff comprises a base and a blender jar removably mountable to the base. The base encloses a motor and a cooling fan. The cooling fan is selectively operable and positioned to blow or draw air across at least a portion of the motor. The blender jar has one or more selectively rotatable blades. The motor is selectively operable to rotate the blender jar blades. The selective operation of the motor is independent of the selective operation of the fan, such that (1) the fan is operable when the motor is not operating, (2) the motor is operable when the fan is not operating, and (3) the fan and the motor are operable at different respective speeds at a same time.

A vacuum blender including a base assembly having a blender motor and a vacuum motor, a vertical arm member for engaging both a blender jar assembly and a storage jar assembly, and vacuum technology associated with the base assembly, the vertical arm assembly, and the lid member associated with both the blender jar assembly and the storage jar assembly for removing oxygen from within either the blending jar prior to the start of a blending operation, or a storage / to-go jar wherein a finished blended food item can be stored in the storage jar and oxygen can be removed from within the storage jar for better food preservation before the storage jar is stored in a freezer, refrigerator or other storage locations. The storage jar further includes a drinking spout wherein the contents in the storage jar can be easily accessed for drinking when removed from storage.

The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.

The invention relates to extruded food manufacturing and processing equipment, as well as an extruded food manufacturing and processing method. The extruded food manufacturing and processing equipmentcomprises an extrusion apparatus and an auxiliary apparatus, wherein the auxiliary apparatus is installed at the rear end of the extrusion apparatus. The extruded food manufacturing and processing equipment is capable of solving the problems that during extrusion of existing extruded foods, blended materials need to be put into an existing extruder to be extruded, during extrusion, only one object can be extruded, a plurality of foods can not be extruded at the same time, so the efficiency is low, and the interior of the existing extruder is closed, cleaning is difficult, the work efficiencyis low, labor intensity is high, time consumption is long and so on. The extruded food manufacturing and processing equipment is capable of realizing automatic pressing on blended food materials as well as an easy cleaning function. A plurality of blended materials are synchronously extruded and molded; and the interiors of the moulds can be easily cleaned after operation. Thus, the extruded foodmanufacturing and processing equipment has the advantages of being improved in work efficiency, reduced in labor intensity, short in time consumption and so on.

The invention discloses a bottle feeding device for a full-automatic solid-liquid mixed food bottling machine. The bottle feeding device comprises a bottle conveying belt, a transition plate and a bottle feeding rotating shaft, wherein limiting plates are arranged on two sides of the conveying belt, the transition plate is arranged at the tail end of the conveying belt in the conveying direction,the bottle feeding rotating shaft is arranged at the tail end of the transition plate and is vertically arranged; and an upper outer gear and a lower outer gear are arranged on the bottle feeding rotating shaft in a sleeving mode, the shape of a first indented tooth opening of the upper outer gear is matched with the outline of an upper bottle body of a bottle, the shape of a second indented toothopening of the lower outer gear is matched with the outline of a lower bottle body of the bottle, an inner arc-shaped guide piece and an outer arc-shaped guide piece are arranged between the upper outer gear and the lower outer gear, and a rotating disc rotating shaft is linked with the bottle feeding rotating shaft through mechanical transmission. According to the bottle feeding device, linkagebetween rotation of a rotating disc and rotation of the bottle feeding rotating shaft is achieved in the mechanical transmission mode, accumulative errors cannot be generated in mutual actions, and the coordination work effect is achieved.

The invention discloses a phyllanthus emblica leaf mixed food spice rich in calcium and iron ions, and a preparation method thereof. The phyllanthus emblica leaf mixed food spice rich in calcium and iron ions is prepared from the following raw materials by weight: 9-11 parts of phyllanthus emblica leaves, 1-2 parts of pogostemon cablin, 5-6 parts of chrysanthemum flower, 2-3 parts of honeysuckle flower, 4-6 parts of Chinese yam, 1-2 parts of calcium lactate, 0.5-0.8 parts of ferrous lactate, 2-3 parts of mung bean hulls, 1-2 parts of clove, 1-2 parts of polyvinylpyrrolidone and 0.02-0.04 part of a flavoring additive. Effective components of plants such as the clove, the Chinese yam, the mung bean hulls, the phyllanthus emblica leaves and pogostemon cablin are extracted through special processes, so that the spice has durable and fresh fragrance; and the flavoring additive is added, so that the spice can further increase the flavor of the food and enhance the fragrance of the food. The spice can promote appetite, and has a very good health-care effect. A preparation process of the mixed additive is safe, and has no pollution. The addition of calcium lactate and ferrous lactate supplement the disadvantages of single nutrient of the spice. The spice is beneficial to the health of people, and can be widely applied in biscuits, beverages, sauce products and pasta spices.

The disposable agitator for mixed food products has an elongated stem, which has, at a longitudinal end, an agitator blade having the shape of a spoon, and can be removably fixed to the rotary shaft of a mixer, so that the consumer can subsequently use the agitator as a utensil for eating the product previously mixed; the agitator has at least one longitudinal rib, projecting transversally from the stem and / or from the agitator blade and at the same time acting as an agitator stiffening element and an active element in the mixing action.

A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

The invention discloses soybean-coix seed paste and a making method thereof. The soybean-coix seed paste is made from, by weight, 2-3 parts of soybeans and 7-8 parts of coix seeds. The making method of the soybean-coix seed paste comprises the following steps that 1, the coix seeds are made into coix seed dregs after the skin of the coix seeds is removed, the coix seed dregs are placed into a food expander to be expanded, the expanding temperature is 80 DEG C-100 DEG C, and then the expanded coix seed dregs are processed into powder for standby application after being cooked; 2, the soybeans are steamed with a pressure steamer after being soaked with pure water, the steamed soybeans are dewatered and dried through three steps for standby application; 3, 2-3 parts of the soybean powder and 7-8 parts of the coix seed powder are mixed to obtain the finished product, and then packaging is performed. According to the soybean-coix seed paste and the making method thereof, the soybeans and the coix seeds are selected as the raw materials, the soybeans have the effects of regulating physiological equilibrium of a human body and enhancing the immunity functions of the human body, and the coix seeds are medicinal food with the higher beauty value. The soybean-coix seed paste is mixed food of cereals and legumes and is food which is rich and complemented in nutrition, high in value and comprehensive in nutrition. When the soybean-coix seed paste is eaten, the soybean-coix seed paste is made into paste with boiled water, and the product technology is simple.

The invention relates to a high speed blender with a hydrogen supplement function. A hydrogen-rich technology is combined with the structure of the high speed blender, on the one hand, hydrogen-rich brewing heating of blended foods is achieved, on the other hand, cleaning and sanitation are ensured, a body, an upper cover, a motor, a rotating shaft, a bearing, a blade and a control panel are included, the control panel is mounted on the upper cover, the body and the bearing of the motor are mounted in the upper cover, a motor heating shaft penetrates through the bearing and is coupled with therotating shaft, the rotating shaft is disposed in the inner cavity of the body, the rotating shaft is provided with the blade, the side wall of the body is provided with an electrolytic chamber, theelectrolytic chamber is provided with an electrolytic module, a liquid inlet tube, an electromagnetic oven heating element, a first solenoid valve, a heat conducting metal plate, a solenoid valve tee,a water inlet, a water outlet and a sprinkling port are included, the water inlet and the water outlet are respectively communicated with the solenoid valve tee, the solenoid valve tee is also communicated with the liquid inlet tube, and the liquid inlet tube is respectively communicated with the electrolytic chamber.

The present invention relates to an apparatus (10) for steaming and blending a food product, comprising: a container (14) for receiving the food product, wherein the container (14) comprises a base (16), a side wall (18) and an annular upstanding column (20) extending from the base (16) of the container (14) and surrounding an opening (22) in the base (16); a blade assembly (30, 30′) comprising (i) a first annular support member (32) which is coaxially arranged with the annular upstanding column (20) of the container (14) and (ii) at least one blade (36) which extends from the first annular support member (32), wherein the first annular support member (32) of the blade assembly (30, 30′) and the annular upstanding column (20) of the container (14) together form a first steam inlet passage (58); a drive system (38) comprising a motor (40) and a drive shaft (42, 42′) for coupling the motor (40) to the blade assembly (30, 30′); and a steam generator (48) for providing steam to the first steam inlet passage (58) via a second steam inlet passage (64, 64′) arranged within the annular upstanding column (20), wherein the drive shaft (42, 42′) comprises a hollow interior which forms at least a part of the second steam inlet passage (64, 64′) and is fluidly connected to the steam generator (48).