4 results about "Burning foods" patented technology

1. Name of the designed product: packing bottle (super-burning food carved with plum and hawthorn nine-flavor tea). 2. Use of the designed product: for containing beverage. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The present invention relates to a scouring device for utensils comprising multiple arms 1, 2 arranged in telescopic manner interlinked together via ball and socket joint 3 are associated with said device, a clamp 2 mounted at proximal end of first arm 1 for attaching utensil 11 with first arm 1 in a secured manner, image capturing module 6 attached at distal end of first arm 1 that detect sticky residue inside utensil 11 and sends obtained data to microcontroller, a motor 5 paired with ball and socket joint 3 that actuates via microcontroller for providing multidirectional movement of second arm 2, an odor unit 7 coupled with first arm 1 that sense smell of burnt food and send data to microcontroller that actuates first 1 and second 2 arm in order to retract and extend as means of removing residue stuck due to burning of food inside utensil 11.

1. Name of the designed product: packing box (super-burnt food carved dandelion and pear nine-flavor clear tea). 2. Use of the designed product: for packing beverage. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

A method for the preparation of a roasted food product, suitable for the preparation of a coffee-like beverage product, derived from one or more legumes, consisting of one or more pretreatment steps followed by one or more roasting steps, where the roasting temperature is preferably between 75°C and 250°C, preferably between 125°C and 225°C, and even more preferably between 150°C and 200°C. The pretreatment consists of the following steps: At least one polysaccharide breakdown step, preferably for starch breakdown; at least one acidification step, preferably by fermentation, to obtain a pH of the roasted food product that is preferably lower than 6, more preferably lower than 5.5, most preferably lower than 5;At least one drying step, in which the water content of the legumes, obtained by the breakdown of polysaccharides and acidification, is adjusted to 14 w% or less, preferably to 12 w%, even more preferably to 10 w%, even more preferably to 8 w%, even more preferably to 7 w% or less relative to the total weight of the pre-treated legumes.;