84 results about "Breadcrumb" patented technology

A global navigation satellite sensor system (GNSS) and gyroscope control system for vehicle steering control comprising a GNSS receiver and antennas at a fixed spacing to determine a vehicle position, velocity and at least one of a heading angle, a pitch angle and a roll angle based on carrier phase position differences. The roll angle facilitates correction of the lateral motion induced position errors resultant from motion of the antennae as the vehicle moves based on an offset to ground and the roll angle. Alternative aspects include multiple-antenna GNSS guidance methods for high-dynamic roll compensation, real-time kinematic (RTK) using single-frequency (L1) receivers, fixed and moving baselines between antennas, multi-position GNSS tail guidance (“breadcrumb following”) for crosstrack error correction, guiding multiple vehicles and pieces of equipment relative to each other, and snow grooming equipment and method applications.

The invention provides a webpage crawling cycle adjusting method and a device. The method comprises the steps of acquiring a link assembly included in a target webpage crawled by a web crawler currently and information pages pointed by links in the link assembly; determining new-generated links in the link assembly and belonging to the target webpage, and taking links, belonging to websites which are the same as a first website, in the new-generated links, as links to be analysed, wherein webpage addresses in crumb navigation of information pages pointed by the links to be analysed are the same as a first webpage addresses; and adjusting crawling cycles of target webpages according to the links to be analysed existing in the target webpages crawled at different crawling moments within an appointed time. The webpage crawling cycle adjusting method is capable of improving accuracy of the determined crawling cycle of a webpage and reducing resource waste.

A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and/or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and/or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.

A breading machine has a battering unit for applying a fluent batter to a food product. The battering unit includes a batter reservoir and a battering unit conveyor system for delivering food products from said batter reservoir to a battering unit conveyor discharge section that propels the food product from the battering unit. The combination units also include a breading unit for receiving food product from an associated battering unit. The breading unit includes a breading reservoir and breading unit conveyor system for applying particulate breading to the food product at a breading station by moving breading material from the breading material reservoir and food product coated with the batter to the breading station. A conveyor drive system includes a machine housing and a drive unit rotatably supported by the machine housing that provides motive power to the breading unit conveyor. A breading unit drive is coupled to the breading unit conveyor and is rotated by the drive unit to move said breading unit conveyor.

The invention discloses a rapid switching method and device based on breadcrumb navigation. The method includes the steps: determining a navigation module to be clicked by a user according to instructions inputted by the user; determining that other navigation modules with the service grade as same as that of the navigation module exist according to system configuration information, and generating a submenus and presenting the submenus to the user based on the other navigation modules. The method has the function of traditional breadcrumb navigation and can directly jump to other different types of pages, and the user more rapidly browses the pages while traditional breadcrumb navigation can only return to upper-level browsing pages. In addition, breadcrumb navigation can display the other navigation modules with the same service grade for the user, the other navigation modules include the navigation modules with the same business type or the same user click rate, and the user can be induced to browse interested pages, so that the overall jumping rate of websites is reduced.

The invention discloses original recipe strips, which are prepared by cutting chicken breast into strips, pickling, soaking in slurry, and wrapping with breadcrumbs, wherein the original recipe strips are characterized by comprising the following component: the chicken breast; pickling materials are prepared from the following components: salt, sugar, yellow onion powder, ginger powder, sodium bicarbonate, a chilli extract and chilli powder; and slurry comprises the following components in parts by weight: guar gum, glucose, soy isolate protein, the salt, aginomoto, flour, starch, the chilli powder, the chilli extract and the breadcrumbs. The invention further discloses a processing method of the original recipe strips. Through the technical scheme, the original recipe strips have the beneficial effects that the adopted chicken breast is high in protein content; through reasonable proportion, the chicken breast is blended with the abundant taste in a pickling manner; and breadcrumbs coat outside the chicken breast, so that the chicken breast reserves the flavor of chicken when being fried to be eaten, and is blended with the abundant taste; and the taste is not single again.

The invention discloses a stirring device for producing fine breadcrumbs, relates to the technical field of breadcrumb production, and aims at the problems that a small amount of bread crumbs are inconvenient to stir in case of existing treatment of the breadcrumbs, moreover, the stirring range cannot be changed and the high-efficiency stirring is not facilitated. The following scheme is put forward: the stirring device comprises a stirring barrel, a movable plate is movably arranged in the stirring barrel in a sleeving mode, a rotating shaft is movably arranged in the movable plate in a sleeving mode, a first bevel gear is fixedly connected to the bottom end of the rotating shaft, a telescopic stirring mechanism connected with the rotating shaft is arranged above the movable plate, and alifting driving mechanism is arranged at the bottom of the movable plate. The stirring range is convenient to adjust, the inner wall of the stirring barrel is convenient to clean, adhesion is avoided,meanwhile, the size of the space above the movable plate is convenient to adjust, a small amount of materials are convenient to stir, the practicability of the device is improved, and the device is driven by the same driving motor, has multiple purposes and is suitable for market popularization.

The invention relates to a squid steak and a preparation method thereof, belonging to the technical field of nutritional food. The squid steak is prepared by preparing an intermediate body from squid flesh and other cooperating raw materials, subjecting the intermediate body to quick-freezing, then spreading dry flour on the intermediate body, dipping the intermediate body in a soup and wrapping the intermediate body with bread powder; and the squid steak comprises, by weight, 48 to 55% of the intermediate body, 2 to 6% of the dry flour, 20 to 25% of the soup and 20 to 25% of breadcrumbs. According to the invention, the prepared squid steak contains a plurality of components like the squid flesh and vegetable and has abundant nutrients; a reasonable ratio of the raw materials enables the squid steak to have mellow flesh quality and good taste, consumers are allowed to enjoy both delicious squid flesh and nutritional components in vegetable, and a dietary structure is more reasonable.

The invention discloses a method for preparing burdock bread crumbs. The bitter taste of fresh burdock is removed, the mouthfeel is good, the nutrients are easily absorbed, and the bread crumbs are conveniently and quickly eaten by people and suitable for the fast tempo of the current social life. Roots of the fresh burdock are selected as a preparation raw material and then are subjected to special processing, so the nutrients contained in the roots can be absorbed by a human body; meanwhile, the product is ensured to have good taste, and has higher nutritional value and better taste, and isa green nutritious product.

The embodiment of the invention discloses a breadcrumb navigation method and device. The method is applied to a mobile terminal and comprises the following steps: showing breadcrumb navigation in an interface which is displayed on the screen of a mobile terminal at present; receiving a preset sliding operation input by a user; according to the position of the sliding operation on the interface, determining a target interface corresponding to the sliding operation; and displaying the target interface in the screen of the mobile terminal. Compared with the prior art, the breadcrumb navigation method is characterized in that the hotspot area of the sliding operation is larger than the hotspot area of a click operation, so that an operation accuracy requirement on the user is low, and a misoperation is unlikely to happen.

The invention discloses a method for preparing a surimi food by compounding vegetable grains and surimi, and relates to the field of food. The method comprises the following steps: 1) raw material pretreatment; 2) fish meat collection and fishy smell removal; 3) refined filtration, dehydration and quick-freezing; 4) chopping and mixing; 5) forming; 6) gelatinization; 7) curing; and 8) packaging and warehousing. The surimi food is prepared by taking the fresh surimi as a raw material, adding soy isolate protein, cassava modified starch, egg white, egg liquid, TG enzyme, vegetable grains, coarsecereals, seasonings and ozone water, performing chopping, mixing and forming, wrapping the formed surimi food with breadcrumbs, and performing frying to obtain the surimi food with the breadcrumbs. The surimi food has the characteristics of rich nutrition, good elasticity and good taste.

The invention is applicable to the technical field of Internet information processing, and provides a bread crumb path generation method, which comprises the following steps: receiving a page loading instruction, obtaining page routing information corresponding to the page loading instruction, comparing the page routing information with a preset routing configuration table to obtain a routing path corresponding to the page routing information, wherein the preset routing configuration table comprises a corresponding relation between page routing information and a routing path; and generating a breadcrumb path corresponding to the page loading instruction based on the routing path. The invention further provides a breadcrumb path generation device and a terminal, the breadcrumb path generation efficiency is improved, and the error rate of manually filling routing information is also reduced. The method is suitable for a large website with a large amount of hierarchical content, and can help a user to determine the position of an access page so as to improve the user experience.

The invention relates to a bread shrimp and a preparation method thereof. The bread shrimp is prepared from the following raw materials in parts by weight: major ingredients including 50 to 90g of shrimps, 30 to 50g of breadcrumb and 30 to 50g of starch, and auxiliary materials including 5 to 10g of quail eggs, 3 to 5g of pine nut, 5 to 8g of corn kernels, 3 to 5g of mushrooms, 3 to 5g of lemons and 15 to 30g of auxiliary ingredients. The prepared bread shrimp has the advantages that the meat is tenderer; the secretion of protein breaking enzymes in the stomach can be promoted through the lemons; the gastrointestinal peristalsis is promoted; the bread shrimp is beneficial to the body after eating.

The invention discloses breadcrumbs for fried food. The breadcrumbs comprises the following components in parts by mass: 25-35 parts of flour, 5-8 parts of corn flour, 5-10 parts of wheat germ flour,5-10 parts of oat bran powder, 4-8 parts of seed powder of Job's tears, 15-30 parts of water, 3-5 parts of pure milk, 1-3 parts of condensed milk, 5-10 parts of powdered sugar and 1-3 parts of egg liquid. The formula of ordinary breadcrumbs is improved, and the oil absorption rate of traditional breadcrumbs is reduced; and in addition, the feeding speed is increased in the production process, theextrusion temperature is increased at the same time, and the time which is required for extrusion of paste is reduced, the ratio of excessively puffed paste is reduced greatly, and bitterness is alsoreduced.

The invention discloses a processing technology of singly-frozen raw breadcrumbs South America squids. The processing technology comprises the following steps: step 1, checking and accepting raw materials; step 2, preliminary processing the South America squids; step 3, processing raw breadcrumbs South America squids; step 4, performing metal detection; and step 5, packaging and warehousing. Wherein in the first step, the raw materials are checked and accepted, the raw materials with unqualified quality or specifications not meeting the production requirements are rejected, the raw materials which are checked and accepted are processed immediately, and the raw materials which are not processed in time are stored at the low temperature of 0-4.4 DEG C after being iced; during processing, firstly, the raw materials are placed in a container filled with flowing tap water to be cleaned, and the cleaning time is 0.5-1 min. The processing technology provided by the invention is safe and reliable, the used processing technology is comprehensive, through raw material acceptance and finished product heavy metal detection, the quality of the processed finished product is improved, the food safety is improved, through multiple cleaning steps, the sanitation in the squid processing process is improved, and the processing technology is convenient for enterprises to popularize and use.

The invention discloses a processing method of pre-fried purple sweet potato breaded shrimps, which comprises the following steps: soaking in saline water, wrapping with pulp, wrapping with breadcrumbs, quick-freezing, frying and packaging, and the wrapping pulp is prepared from the following raw materials in parts by weight: 20-50 parts of whole purple sweet potato flour, 5-75 parts of xanthan gum, 5-75 parts of soy isolate protein, 0.01-1 part of organic acid and water. The organic acid is selected from citric acid and malic acid; wherein the ratio of the sum of the parts by weight of the whole purple sweet potato powder, the xanthan gum and the soy isolate protein to the parts by weight of the water is 1: 10. The method can effectively solve the problems that the taste and color of thepre-fried bread shrimps are too single, and the nutrient loss is large; the problems of non-uniform color, high oil content, light and white color, easy oxidation of oil, short shelf life and the likeof a normal-pressure product are solved, the bread shrimp product with excellent sensory quality and nutritional ingredients is obtained, the natural, nutritional and healthy food consumption conceptof modern people can be better catered, and considerable market benefits can be brought.

The invention discloses coix seed pepper and a preparation method thereof. The coix seed pepper comprises the following raw materials in parts by weight: 100 parts of fresh green-line pepper, 35-45 parts of coix seed powder, 15-20 parts of breadcrumbs, 12.5-17.5 parts of sticky rice powder, 0.75-1.25 parts of spices, 0.5-1 part of edible salt and 45-55 parts of colleseed oil. The coix seed pepper is obtained by raw material cleaning, stalk removal cleaning, pepper steaming for fixation, pulp covering, coating, baking forming (fragrance enhancement), oil frying and taking out. The coix seed pepper has the characteristics of rich ingredients, good taste, stable product quality and high nutritional value.

The invention relates to the technical field of food processing, in particular to a breadcrumb processing and production process. The processing and production process comprises the following steps: S1, raw material preparation: preparing, in parts, 70-80 parts of high-quality flour, 12-16 parts of powder product, 1-2 parts of yeast powder, 1-3 parts of emulsifier, 10-12 parts of purified water, 2-3 parts of salt, and 2-5 parts of sugar; and S2, breading with raw materials: putting the high-quality flour, the powder product, the yeast powder, the emulsifier, the purified water, the salt and the sugar into a flour mixer to be stirred, and adding a certain amount of purified water for uniform stirring. The eragrostis pilosa powder selected for the breadcrumbs has a high content of calcium and protein, is a source rich in various substances, and has tiny particles, and addition of the eragrostis pilosa powder into the breadcrumbs enables the breadcrumbs to have better taste; and arrowroot powder is beneficial to digestion and absorption and contains various nutrient elements.

A method for preparing and frying untreated seafood in an automated process is disclosed. In an example, a single days volume of the seafood products are coated in batter, breaded in a crumb mixture comprising cracker meal and panko crumbs, refrigerated, and then fried upon placement of a customer order in a short period of time. Alternately, the refrigerated seafood product may be battered and breaded and then fried upon placement of a customer order in a short period of time, for immediate consumption. The methods allow for effective production of seafood products in the quick service restaurant type environment. The invention also relates to a method of making and distributing fried seafood products to a consumer.

The invention relates to a processing method of crispy drumsticks. Curing is performed by combining injection curing with rolling, the curing effect is greatly improved, curing time is shortened, andthe insides of the drumsticks also have better flavor. Besides, premixed powder in a specific formula is used for coverage, the processing method is particularly suitable for the vacuum frying processof the drumsticks, breaks the bottleneck of crisping by breadcrumbs in traditional method is broken, and the obtained drumsticks have better crispness and lower oil content.

The invention discloses a preparation method of squid Karaage. The processing method solves the problems of tedious processing steps and eating inconvenience of squids during eating. The method comprises the following process steps: 1) selecting and storing squids; 2) carrying out unfreezing; 3) removing heads and viscera; (4) performing cutting; (5) performing cleaning and draining; (6) performing powdering; (7) performing placing and freezing; and (8) performing inspecting and packaging. The Karaage powder comprises flour, starch, salt, sugar, monosodium glutamate, ground pepper, pigment, salad oil and breadcrumbs. The preparation method is advanced in process, reasonable in procedure, high in operability, suitable for industrial production and high in making efficiency, and the made squid Karaage is safe, sanitary and stable in quality.