69 results about "Breadcrumb" patented technology

To provide a technology for manufacturing a spring roll skin having good palate feeling even when a relatively long time passed not only just after fried but also after fried.SOLUTION: A spring roll mix includes wheat flour passing through a sieve having an opening of 24 mesh; and granule passing through a sieve having an opening of 6 mesh and also not passing through a sieve having an opening of 24 mesh. The granule comprises at least one kind selected from grain, a grain ground product, starch grain, an instant noodle crushed product, a dried noodle crushed product, bread powder and a swollen substance crushed product. The content of the granule in the spring roll mix is 2-35 pts.mass based on 100 pts.mass of wheat flour.SELECTED DRAWING: None

Cloud-based deception systems and methods include monitoring activity of a user on a user device; analyzing the activity to determine a role of a plurality of roles, for the user at a customer; and creating one or more fake assets on the user device based on the determined role, wherein the one or more fake assets include any of files, passwords, breadcrumbs, lures, cookies, and sessions that are contextually relevant to the user's role, and wherein the one or more fake assets are configured to interact with one or more decoys hosted in a decoy cloud environment for the customer.

The invention provides a front-end micro-service implementation method and device and a readable storage medium, and the method comprises the steps: installing a frame application through an application management module of a main application, and maintaining the related information of a sub-application; maintaining menu information of each sub-application through a menu management module of the main application; dynamically adjusting the menu sorting of each sub-application based on an intelligent menu sorting algorithm; and performing theme color adjustment on the sub-applications according to the theme color parameters issued by the main application to the sub-applications. According to the method, sub-applications are uniformly racked, menus are uniformly managed and configured, routes needing to be displayed can be added, deleted, modified and checked, and then rendering is carried out in the main application according to menu information to form menus and breadcrumbs with uniform styles; besides, through communication between the main application and the sub-application of the micro-app, the theme color of the main application is transmitted to the sub-application, and when the sub-application is entered, the sub-application performs global color value replacement according to the received value, so that the tone consistency of the sub-application and the main application is realized.

In an illustrative embodiment, systems and methods for an augmented reality (AR) system enable merchant-to-customer engagement through context-aware digital content placement. In an embodiment, one element of the system allows merchants to upload, customize, and place AR media objects, and another element allows customers to discover and interact with said content in real-world environments. In an embodiment, another element of the system dynamically ranks and serves AR content based on user behavior, demographics, time, and location. In alternative embodiments, an artificial intelligence engine dynamically generates personalized AR media objects based on real-time user preferences, history, and environmental context. In some embodiments, features include interactive merchant storefronts, digital promotions, real-time analytics, user rewards, breadcrumb-based AR trails, and dynamically personalized AR experiences to encourage repeated engagement.

The present disclosure relates to prefetching dynamic URLs. For example, one disclosed method includes the steps of receiving breadcrumb information from a first client device, the breadcrumb information comprising a dynamic URL, a dynamically-generated value, and an indication of a method of generating the dynamically-generated value; determining a template for the dynamic URL based on the dynamically-generated value and the method of generating the dynamically-generated value; receiving a request for a hint for the URL; and in response to receiving the request for the hint from a second client device, transmitting the template for the dynamic URL to the second client device.

Methods and apparatuses for providing a dynamically scalable ADNA Manager with decentralized atomic decision making are described. The decentralized atomic decision making may be performed using atomic deterministic next action (ADNA) task blocks that execute one or more workflow rules and then invoke one or more ADNAs within a pool of ADNAs. The ADNA Manager may identify a first ADNA task block, determine a set of input parameters for the first ADNA task block, detect that a first input parameter of the set of input parameters does not satisfy a qualification rule for the first ADNA task block, identify an exception ADNA task block in response to detection that the first input parameter does not satisfy the qualification rule, store breadcrumb information for the first ADNA task block within a persistence layer prior to the exception ADNA task block being invoked, and invoke the exception ADNA task block.

The utility model discloses a bread processing breadcrumb spreading device which comprises an installation base, an installation bottom shell is fixed to the bottom of the installation base through bolts, a supporting sliding plate is fixed in the installation bottom shell, the top of the supporting sliding plate is connected with a collecting box in a sliding mode, and a conveying mechanism is arranged at the top of the installation base. A spreading mechanism is arranged on the outer side of the mounting base; the scattering and covering mechanism comprises a mounting bracket, a material guide box, a material storage roller, a feeding hopper and material scattering holes, a material shifting mechanism is arranged in the material storage roller, and an adjusting mechanism is arranged on the side wall of the material guide box; bread is conveyed through the conveying mechanism of a porous structure, it can be guaranteed that breadcrumbs smoothly enter the collecting box during spreading and covering operation, waste of the breadcrumbs is avoided, the spreading and covering width of the storage roller is adjusted through the adjusting mechanism, and the spreading and covering efficiency is improved. The spreading range of the breadcrumbs can be adjusted according to the arrangement layout of the breads on the conveying mechanism, and the flexibility of spreading operation is improved.

To provide a reheating resistance enhancer for bakery products, a bakery product, a method for manufacturing a bakery product, and a method for improving the texture of a bakery product after reheating, which enable the easy production of bakery products with improved texture after reheating. [Solution] A reheat resistance enhancer for bakery products, with breadcrumbs as the active ingredient.

The knife body with the asymmetric blade tooth structure and the bread knife comprise the knife body, a blade is arranged on the knife body, blade teeth are arranged on the left side and the right side of the blade respectively, the blade teeth on the left side and the right side are asymmetrically arranged in a staggered mode, and the bread knife comprises the knife body. According to the bread cutter, the blade teeth of the blade are asymmetrically arranged on the left side and the right side in a staggered mode, in the bread cutting process, the contact area between the blade and bread can be effectively reduced, the bread is not prone to adhering to the cutter body, friction force between the blade and the bread in the cutting process is reduced, cutting smoothness is improved, and the labor-saving effect is achieved; moreover, the section of the bread can be smooth and tidy, and bread crumbs are effectively reduced.

The present disclosure discusses a computer program product or inspection protocol that enables automatic, real-time collection of conveyance readings for a specific utility being measured and a precise geolocation of each conveyance reading without any intervention by the technician. The present disclosure also discusses that the computer program product processes and generates a set of breadcrumbs based on collection of conveyance readings for a specific utility and the geolocations of the conveyance readings as well as validating each breadcrumb based on the spatial position of the breadcrumb relative to a surveyed utility line. The present disclosure also discusses that the computer program product indexes and searches for one or more breadcrumbs generated for a particular utility line based one or more parameters inputted into the computer program product by a user.

The utility model discloses a novel special breadcrumb wet mill which comprises a variable-diameter cylinder, a milling cover is fixed on the upper surface of the variable-diameter cylinder, a millstone is arranged on the inner side surface of the variable-diameter cylinder, a supporting pipe is fixed on the inner side surface of the center of the millstone, a clamping groove is formed in the inner side surface of the variable-diameter cylinder, and a first supporting seat is clamped in the clamping groove. A plane thrust bearing is arranged in the first supporting seat, the supporting pipe is inserted and supported on the upper surface of the plane thrust bearing, a driving device is arranged outside the variable-diameter cylinder, materials are ground and guided through the center of the supporting pipe, downward guiding is convenient, the materials are directly guided out, the inner wall of the variable-diameter cylinder cannot be bonded, and a grinding assembly is convenient to assemble and use.

The present disclosure discusses a computer program product or inspection protocol that enables automatic, real-time collection of conveyance readings for a specific utility being measured and a precise geolocation of each conveyance reading without any intervention by the technician. The present disclosure also discusses that the computer program product processes and generates a set of breadcrumbs based on collection of conveyance readings for a specific utility and the geolocations of the conveyance readings as well as validating each breadcrumb based on the spatial position of the breadcrumb relative to a surveyed utility line. The present disclosure also discusses that the computer program product indexes and searches for one or more breadcrumbs generated for a particular utility line based one or more parameters inputted into the computer program product by a user.

The invention relates to cheese fish stick quick-frozen concocted food and a preparation method thereof.The cheese fish stick quick-frozen concocted food comprises a surimi outer skin layer, cheese stuffing and breadcrumbs, the surimi outer skin layer wraps and seals the cheese stuffing, and the breadcrumbs adhere to the outer side of the surimi outer skin layer and incompletely seal the surimi outer skin layer; the long-strip-shaped cheese fish strip quick-frozen concocted food is formed; the surimi outer skin layer comprises frozen surimi, compound starch, soybean oil, pasteurized protein liquid, distarch phosphate, seasonings, spices and cheese dispersed particles, and the cheese dispersed particles are prepared by mixing processed cheese, sodium carboxymethyl cellulose and polyglycerol fatty acid ester. The cheese fish stick quick-frozen concocted food can give out the rich flavor of cheese after being cooked, is not sticky and not prone to deformation, and keeps good appearance and taste.

A coating composition for bakery foods with breadcrumbs for coating bakery food dough prior to attaching breadcrumbs, said composition containing one or more processed starches selected from the group consisting of an oxidized starch, an acid-treated starch and a heat-treated starch, wherein the oxidized starch, the acid-treated starch and the heat-treated starch having the following properties (A) and (B).　(A) When the viscosity of an aqueous suspension containing the oxidized starch, the acid-treated starch or the heat-treated starch is measured using a Rapid Visco Analyzer (RVA) (here, the aqueous suspension contains 25 mass% of said starch, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over a period of 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes), the peak viscosity is no higher than 2500 mPa·s. (B) The light absorbance of an aqueous suspension containing the oxidized starch, acid-treated starch or the heat-treated starch (where the aqueous suspension contains 0.5 mass% of said starch) is 0.6 or higher at 660 nm.

1. Name of the designed product: packing bag (tempura prawn). 2. Use of the designed product: packing bag for frozen breaded tempura prawn. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

The invention provides a method for preparing frozen fried food capable of being reheated by microwaves. The method comprises the following steps: wrapping raw meat with water-blocking layer powder; then, the raw meat wrapped with the water-blocking layer powder is wrapped with hydrophobic skin paste; adhering bread crumbs to the outer paste to obtain a food to be fried; frying the food to be fried to obtain fried food; and freezing the fried food product; wherein the water-blocking layer powder comprises the following components in percentage by weight: 40-65% of sweet potato starch, 20-45% of sweet potato powder, 1-5% of cardalan gum and 10-15% of protein powder, and the percentage of each component is selected from the listed range to the total of 100%. The hydrophobic skin paste comprises low-gluten flour, glutinous rice flour, corn starch, whey protein, baking powder, modified starch and water according to a formula ratio of 23-27% by weight, 8-12% by weight, 5-10% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight and 50-55% by weight, and the percentage of each component is selected from the listed range to the total of 100% by weight. The invention also provides a method for microwave reheating the frozen fried food.

The present invention relates to the field of network security technology, and in particular to a method and system for minimum deployment of breadcrumb deception resources in an information network. The method generates an uncertain attack graph based on the dependency relationship between vulnerabilities in the information network, the probability of network connectivity, and the probability of illegal external connections, and constructs a set of possible attack paths based on the uncertain attack graph: the degree of node connection is used as the importance of each node in the attack path, and the minimum key set used as breadcrumb deployment points on the attack path set is determined based on the importance of each node. The minimum number of breadcrumbs on each deployment point is determined based on a preset expected probability threshold of the attacker introducing a trap; and the number of breadcrumbs on the corresponding node is deployed based on the minimum number of breadcrumbs on each deployment point. The present invention achieves deception defense with minimal required resources by obtaining the minimum number of breadcrumbs for the attack to introduce a trap and determining the location of the deployment node, which can improve the stability of business operations and the security of key assets in the information network.

The utility model relates to the technical field of food processing equipment, in particular to a fogging device for processing chicken products, which comprises a conveying mesh belt machine, a fogging mechanism is arranged on the conveying mesh belt machine, the fogging mechanism comprises a water storage tank, a cover body and a fogging spraying unit, the cover body is arranged on a rack body of the conveying mesh belt machine, the water storage tank is arranged above the cover body, and the fogging spraying unit is arranged above the cover body. The mist sprinkling and spraying unit is used for respectively atomizing and spraying the upper surface and the lower surface of the conveying mesh belt; a cleaning roller is further arranged at the bottom of the conveying mesh belt rack body corresponding to the conveying mesh belt of the return stroke part; and a collecting pool is arranged at the bottom of the conveying mesh belt rack body. According to the chicken conveying device, the adhesive force between breadcrumbs on the surfaces of chicken can be improved, impurities adhered to the conveying mesh belt can be cleaned in time, and the quality of quick-frozen food is ensured.

Methods and apparatuses for providing a dynamically scalable ADNA Manager with decentralized atomic decision making are described. The decentralized atomic decision making may be performed using atomic deterministic next action (ADNA) task blocks that execute one or more workflow rules and then invoke one or more ADNAs within a pool of ADNAs. The ADNA Manager may identify a first ADNA task block, determine a set of input parameters for the first ADNA task block, detect that a first input parameter of the set of input parameters does not satisfy a qualification rule for the first ADNA task block, identify an exception ADNA task block in response to detection that the first input parameter does not satisfy the qualification rule, store breadcrumb information for the first ADNA task block within a persistence layer prior to the exception ADNA task block being invoked, and invoke the exception ADNA task block.

The utility model belongs to the technical field of bread processing, and particularly relates to a bread crumb collecting device which comprises a collecting box. Conveyor belts are placed on the two sides of the collecting box correspondingly. A plurality of connecting plates are fixedly connected to the middle part of the collecting box; a plurality of first stand columns are fixedly connected to the top of the connecting plate. The first stand columns are symmetrically arranged. The top of the first stand column is fixedly connected with a square frame. The square frame is obliquely arranged; one conveying belt is located above the square frame; the other conveying belt is positioned below the square frame; a plurality of first grooves are formed in the middle of the square frame; the first grooves are symmetrically arranged; a plurality of cross rods are connected in the first groove in a sliding manner; the transverse rods are of an array structure. Through the arrangement of the transverse rods and the collecting box, the multiple transverse rods achieve separation of bread and bread crumbs, the collecting box achieves collection of the bread crumbs, the decay problem caused by the fact that the bread crumbs are stacked on the conveying belt for a long time is solved, and the problem that food sanitation is affected due to the fact that the bread crumbs are stacked and decayed for a long time is solved.

To provide breader flour for a fried food capable of maintaining a crispy texture with less chewiness, having a voluminous feeling even after time has passed after cooking, and also to provide a Tatsutaage fried food having a coating material prepared with the breader flour.SOLUTION: The breader flour for the fried food includes a ground product obtained by grinding puffed rice flour, and oil processed starch. A content of the ground product is within a range of 5 mass% to 30 mass% in the breader flour for the fried food. A content of the oil processed starch is within a range of 10 mass% to 30 mass% in the breader flour for the fried food. A Tatsutaage fried food has a coating material prepared with the breader flour.SELECTED DRAWING: None

System for following a closest-to-path vehicle (CIPV, 30) using the movement flow of surrounding vehicles, comprising: a sensor device (210) of a host vehicle (20) that generates data relating to a plurality of vehicles on a drivable area in front of the host vehicle (20); a navigation control (220) which contains a computerized processor capable of being operated to: monitor the data from the sensor device (210); define a part of the majority of vehicles as a vehicle swarm (70); identify one of the several vehicles as the CIPV (30) to be followed; evaluate the data to determine whether the CIPV (30) to be followed exhibits good behavior with respect to the vehicle swarm (70); and If the CIPV (30) to be followed shows good behavior, generate a breadcrumb navigation path based on the data; and a vehicle control system that controls the host vehicle (20) based on the breadcrumb navigation path; wherein the computerized processor can further be operated in such a way as to warn a driver of the host vehicle (20) if the CIPV (30) to be followed does not exhibit good behavior.

The purpose of the present invention is to prevent breadcrumbs from falling off from a fried food during frying and to achieve crispy texture of the breadcrumbs of the fried food immediately after frying.　It has been found that, by attaching an aqueous solution that contains soybean protein and dextrin to a surface of an ingredient material with breadcrumbs, the breadcrumbs are prevented from falling off during frying from the surface of the ingredient material with breadcrumbs to be fried, and crispy texture of the breadcrumbs of the fried food immediately after frying can be achieved. According to some aspects of the invention disclosed in the present application, good texture can be maintained even after storage for a certain period of time after frying.

The invention discloses a preparation method of low-temperature vacuum fried oysters, and belongs to the technical field of food processing. The method comprises the following steps: uniformly mixing paste with an exogenous additive to prepare wrapping paste for later use; wherein the exogenous additive is any one of guar gum and xanthan gum; the method comprises the following steps: cleaning oysters, absorbing moisture on the surfaces of the oysters, firstly wrapping the oysters with a layer of wheat flour, then uniformly mixing the oysters with the wrapping paste, finally wrapping the mixture with breadcrumbs, processing the mixture into an oyster product, and performing vacuum frying to obtain the fried oyster product. The method solves the technical problems of low nutrient retention rate and high oxidation degree of fried oysters in the prior art, and has the advantages of cheap and easily available raw materials, easily controllable process conditions, remarkable quality improvement effect and the like, so that the fried oyster product is safer to eat and can be applied to large-scale production.

The utility model discloses a bread crumb extrusion processing device. The bread crumb extrusion processing device comprises a sealing box and a turning extrusion mechanism, a support is arranged on the lower side of the sealing box; the overturning and extruding mechanism comprises a mounting base, a rotating column, a guide sliding groove, a movable sleeve, a guide block, a static sleeve, a containing bin and a slag leakage plate, the mounting base is fixedly connected to the middle of the support, the rotating column is rotationally connected to the middle of the mounting base, the guide sliding groove is formed in the middle of the outer arc surface of the rotating column, and the outer arc surface of the rotating column is movably sleeved with the movable sleeve; a static sleeve is arranged in the middle of the lower side face of the sealing box, the inner arc face of the static sleeve is movably connected with the outer arc face of the movable sleeve in a sleeved mode, a containing bin is arranged on the upper surface of the movable sleeve, and evenly-distributed slag leakage plates are arranged in the middle of the containing bin. According to the bread crumb extrusion processing device, extrusion can be rapidly completed, and meanwhile material accumulation can be effectively prevented.

The process of converting vibrated potatoes (factory waste) into fried potatoes with various compositions. This product includes various ingredients such as vibrated potatoes, batter, batter powder, wheat flour, starch, frying oil, carboxymethyl cellulose, salt, onion, and breadcrumbs, which are of significant nutritional value.

The present invention relates to a method for producing shaped rice parts, comprising the following steps: (a) cooking rice; (b) producing a starch-based adhesive mixture containing water, an acidifying agent, a plant starch, optionally a preservative and optionally a thickening agent; (c) mixing the cooked rice with the adhesive mixture to obtain a homogeneous dough; (d) shaping shaped parts from the dough obtained in step (c) and optionally coating it with breadcrumbs; (e) heating the shaped part obtained in step (d) until a core temperature of at least 80°C has been reached; (f) cooling the shaped part to room temperature and subsequently packaging it. The present invention further relates to a method for producing precooked, long-life rice, to starch-based adhesive granules, to a shaped rice part itself and to microwave products.