29 results about "Butter peanut" patented technology

1. The name of the design product: bottle stickers (pure peanut butter). 2. The use of the design product: for bottle stickers. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting left view, right view, top view and bottom view.

The application provides a peanut butter bottling method, and belongs to the technical field of peanut butter bottling. The peanut butter bottling method comprises the following steps: conveying empty bottles to a sterilization station at equal intervals; sequentially conveying the empty bottles to be filled through a multi-stage sterilization station and sterilizing the empty bottles by adopting a stage-type concentration change; conveying the empty bottles sterilized through the multi-stage sterilization station to a drying station, and adopting a gradient temperature control stress relief drying process with a stage-type temperature control change; moving the dried empty bottles to a filling conveyor belt by adopting a pneumatic mode, moving to the bottom of a filling machine through the conveyor belt, and filling peanut butter; after filling is completed, filling nitrogen into the bottles to replace headspace oxygen, and screwing a bottle cap on the top of the thick bottle. The technical problem of easy stratification and many bubbles in the filling of existing high-viscosity peanut butter containing particles can be solved.

The invention discloses a method for brewing soy sauce by using oil-immersed peanut cakes, and relates to the technical field of soy sauce brewing, and the method comprises the following steps: carefully selecting peanuts, adjusting the moisture to 12-14%, peeling, crushing, and drying until the moisture is less than or equal to 8% to obtain peanut embryos; after cold pressing by a spiral cold pressing machine, extracting for 2-3 hours at the temperature of less than or equal to 40 DEG C by using subcritical CO2 to obtain a degreased peanut cake; crushing to 40-60 meshes, mixing with wheat flour, table salt and water, sterilizing, inoculating aspergillus oryzae suspension, culturing for 48-72 hours, adding saline water, and fermenting for 30 days; and finally, adding seasonings, carrying out ultrahigh-temperature instantaneous sterilization at 121 DEG C for 3-5 seconds, cooling and filtering to obtain the peanut butter. According to the method for brewing the soy sauce by using the oil-immersed peanut cakes, the oil-immersed peanut cakes serve as main raw materials, traditional feed-grade by-products are converted into food-grade raw materials, the additional value of a peanut processing industry chain is remarkably increased, resource waste is reduced, high-value utilization of resources is achieved, and the brewed soy sauce is rich in delicate flavor and mellow in fragrance.

The invention provides a processing method of peanut butter, and belongs to the technical field of food processing. Peanut kernels are degreased through a hydraulic oil pressing device, the content of triglyceride in the peanut kernels is reduced, and product energy is reduced; in order to make up flavor loss caused by reduction of the grease content, enzyme and protease are adopted to conduct enzymolysis on degreased peanut kernels, the hydrolytic activity of protein and saccharides is improved, the content of free amino acid and reducing sugar is increased, and a flavor precursor is provided for Maillard reaction in the subsequent heat treatment process; the heat treatment can promote the generation of aroma substances and enable the flavor to be more harmonious; in order to ensure the quality of the peanut butter and improve the fluidity of the peanut butter, the crushed peanuts after heat treatment and the light-fat peanut oil are mixed and ground, so that the light-fat peanut oil is uniformly dispersed. Compared with traditional peanut triglyceride, the light-fat peanut oil has a lower metabolic energy value and good interfacial activity, not only can improve the rheological property, lubricity and structural stability of the peanut butter, but also can promote release and retention of flavor active substances.

An edible organic baby teether is disclosed, comprising a frozen therapeutic confectionery formulated from organic nut butter and natural sweeteners, shaped to be safely chewed and consumed by infants for relief of teething discomfort. The invention provides a dual-function teething aid that offers both cooling therapy and nutritional benefit, eliminating the risks associated with synthetic or non-edible teethers. In the preferred embodiment, the composition includes almond, peanut, or cashew butter blended with organic honey, agave nectar, or maple syrup, molded into a popsicle form with an integrated edible or biodegradable handle for infant grasping. When frozen, the product delivers a soothing, gum-numbing effect, and as it softens, it may be safely ingested, providing essential nutrients such as proteins and healthy fats. A method of manufacture is also disclosed, including steps of mixing, molding, freezing, and packaging the organic composition to achieve a soft-freeze texture optimized for infant safety and enjoyment.

1. Name of the product in this design: Peanut Butter Grinder. 2. Purpose of this design: For making peanut butter. 3. The key design feature of this product is its shape. 4. The picture or photo that best illustrates the key design points: Design 1 3D diagram 1. 5. Design 1 is designated as the basic design. 6. Other situations that need to be explained: Design 1 components A and B are transparent parts.

This utility model discloses a cleaning device for peanut butter production, belonging to the field of peanut butter production technology. It includes a housing, with a cleaning tank fixedly connected inside. A rotating shaft is fixedly connected to the output shaft of a cleaning motor, and a driving gear is fixedly connected to the rotating shaft. Three driven gears are externally meshed with toothed plates. A brush is fixedly connected to the rotating shaft, and multiple flipping plates are fixedly connected to one side of the toothed plates. A baffle is slidably connected to the front of the housing, and an insert block is fixedly connected to the front of the housing, with a pin slidably connected inside the insert block. By setting up the rotating shaft, driving gear, driven gear, brush, and flipping plates, the rotating shaft can rotate to drive the brush to rotate, thus brushing the peanuts. Simultaneously, the rotating shaft drives the driving gear to rotate, and the driven gear drives the toothed plates to rotate, thereby causing the flipping plates to rotate and turn the peanuts, resulting in more even cleaning.

1.The name of the design product: packaging box (peanut butter sandwich biscuit). 2.The use of the design product: for packaging biscuits. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design claimed contains color.

A soft and malleable (non-crumbly) consumable pet treat is provided. The pet treat has a peanut butter-like color. The pet treat comprises a substantially homogenous matrix comprising native and modified wheat starch, peanut flour, peanut butter, a liquid sweetener and a humectant, where the matrix binds or retains oil of peanut butter, so the treat does not have an oily or sticky surface. The homogenous texture matrix can be enriched in volatile compounds, which emit savory aromas. The pet treat has sufficient moisture to maintain the soft and malleable (non-crumbly) texture after packaging and throughout normal distribution to the end user. The pet treat is shelf stable and avoids spoilage, i.e., bacteria or fungal growth. The pet treat remains intact and does not excessively agglomerate in packaging. The pet treat can be unpackaged and handled without exposure to a bothersome sticky, oily, and / or crumbly mess.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.

1. Name of the designed product: label (peanut juice). 2. Use of the designed product: used as a drink label. 3. Design points of the designed product: the pattern of the product in design 1, the combination of the pattern and color of the product in design 2. 4. Pictures or photos that best show the design points: design 2 front view. 5. The back of the designed product is not easy to see or not visible during use, omit the rear view of design 1 and design 2; the designed product is a flat product, omit the left view, right view, top view, bottom view of design 1 and design 2. 6. Design 1 is designated as the basic design. 7. Other circumstances that need to be explained Other explanations: the appearance design protected by design 2 includes color.

1. Name of the product in this design: Pillow (Creamy Bear Pillow). 2. Purpose of this design: For use in cushions. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key features: the front view.

The utility model discloses a peanut butter cooler which comprises a refrigeration water tank, a cooling box, a top cover covering the cooling box and a first cooling spiral pipe fixedly arranged at the bottom of the top cover, and a clamping pipe is arranged at the bottom of the cooling box. Cold water in a refrigeration water tank flows through a top pipe, a first connecting pipe, a first cooling spiral pipe, a bottom pipe and a first external pipe from a second external pipe and then returns to the refrigeration water tank, so that the cold water repeatedly flows in peanut butter in a cooling tank, and the effect of directly cooling the interior of the peanut butter is achieved; and by additionally arranging a second cooling spiral pipe, a second connecting pipe and a third connecting pipe, the cooling area of the interior of the peanut butter can be increased, so that the cooling effect on the peanut butter is improved, and heat dissipation openings play a role in pouring the peanut butter and also have an effect of dispersing hot air of the peanut butter.

This invention discloses a peanut butter-containing cheese sauce, a coated cheese, and a method for preparing the same. The cheese sauce improves the stability of the mixture of peanut butter and cheese products and enriches the nutritional components of the cheese products. The coated cheese expands the types of cheese products and also enriches the texture of the cheese. The method for preparing the cheese sauce further improves its texture. The coated cheese product obtained by the method of this invention exhibits significantly improved stability during its shelf life.

1. Name of the product in this design: Packaging box (peanut butter sandwich biscuit). 2. Purpose of this design: For product packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

1. Name of the designed product: packing bag (peanut butter sandwich biscuit). 2. Use of the designed product: packing for food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view.

1. Name of the designed product: packing bag (peanut butter sandwich chocolate crisp cylinder). 2. Use of the designed product: used for packing food. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best shows the design points: front view of set 1. 5. The designed product is a thin product, and other views are omitted. 6. Other circumstances that need to be explained: set 1 is an outer packing bag, and set 2 is an inner packing bag.

1. Name of the designed product: packing box (winter peanut butter sandwich biscuit series). 2. Use of the designed product: an article outer packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best shows the design points: design 1 front view. 5. Design 1 is designated as the basic design.

The invention provides a method for preparing light-fermented beef paste by using compound bacteria. The method comprises the following steps: firstly, preparing crushed beef; mixing the liquid beef tallow with the vegetable oil to obtain mixed oil; uniformly mixing table salt, warm water, ginger powder, garlic powder and curry powder to obtain seasoning liquid; heating the mixed oil, adding chili powder for frying, then adding minced garlic, bruised ginger and diced onions for frying, and finally adding vegetables, cooking wine and minced meat for stir-frying to obtain mixed beef; mixing sesame, chilli sauce and peanut butter, stir-frying, adding radix puerariae powder, water and seasoning liquid, and decocting to obtain slurry; pouring the slurry into mixed beef under the condition of big fire, uniformly mixing, cooling to 37 DEG C, inoculating a compound strain, fermenting for 48 hours, canning, sterilizing and cooling to obtain the lightly fermented beef paste. The light fermented beef paste prepared by the invention is unique in flavor and excellent in taste.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.

1. The name of the design product: packing bag (peanut butter and cereal sandwich cookies). 2. The use of the design product: used for food packing. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: front view. 5. The design product is thin, so the left view is omitted; the design product is thin, so the right view is omitted; the design product is thin, so the bottom view is omitted; the design product is thin, so the top view is omitted; the design product is thin, so the perspective view is omitted.

The invention discloses a raw material crushing device for peanut butter production, and particularly relates to the technical field of peanut butter production, the raw material crushing device comprises a base, the upper end of the base is fixedly connected with four supporting rods distributed in an annular array, the upper ends of the four supporting rods are jointly and fixedly connected with an annular frame, and the inner surface of the annular frame is fixedly connected with an outer cylinder; a storage assembly is fixedly installed on the left side of the outer surface of the outer cylinder, a grinding assembly is fixedly installed at the lower end of the outer cylinder, a sorting assembly is fixedly installed in the middle of the inner surface of the outer cylinder, and a smashing assembly is fixedly installed on the upper portion of the inner surface of the outer cylinder. According to the raw material crushing device for peanut butter production, through mutual cooperation of the arranged grinding assembly and the sorting assembly, crushed peanuts can be screened, pre-baked peanuts can be cooled, meanwhile, the sorting assembly and the storage assembly are mutually matched, and the sorting assembly and the storage assembly are mutually matched; and the screened peanut coats are stored into the storage assembly, so that subsequent reutilization of the peanut coats is facilitated.

The invention belongs to the technical field of food processing, and particularly discloses a preparation method of peanut protein-chitosan-tea polyphenol oleogel and application of the oleogel in peanut butter, peanut protein, chitosan and tea polyphenol are used as raw materials, an emulsion template method is adopted for preparing the oleogel, firstly, a peanut protein aqueous solution and a chitosan acetic acid solution are mixed, and then the oleogel is prepared. Adding tea polyphenol to form a composite solution, and freeze-drying to obtain composite particles; the compound particles are prepared into dispersion liquid, the dispersion liquid and peanut oil are homogenized according to a certain volume ratio of an oil phase to a water phase to form an emulsion template, the water phase is removed through pre-freezing and freeze-drying, and the oleogel is obtained. The oleogel prepared by the invention has better oil holding capacity and rheological property and shows good soft solid gel performance, and the oleogel is added into the peanut butter according to a certain proportion, so that the oil separation during the storage period can be reduced, and the increase of acid value and peroxide value can be slowed down, thereby improving the storage stability of the peanut butter.

1. The name of the design product: ice cream bucket stickers (peanut sandwich). 2. The use of the design product: the design product is used for ice cream hygiene bucket stickers. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, and the left view, right view, top view and bottom view are omitted.

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.