39 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. The name of the product of this design: packaging box (peanut butter flavored wafer biscuits). 2. Purpose of this design product: packaging box for packaging products. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

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.

1. Name of the design product: Bottle label (Smooth Peanut Butter). 2. Use of the design product: For bottle labels. 3. Design points of the design product: The combination of shape and pattern. 4. Picture or photograph that best shows the design points: Perspective view. 5. This design product is a flat product, and the left view, right view, top view, and bottom view are omitted.

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.

The invention provides all-component peanut butter and a preparation method thereof, and relates to the technical field of food processing. According to the method, the bioactive substances and the proteins in the peanut shells and the peanut coats can be extracted by combining enzymolysis treatment with an alkali-solution and acid-precipitation method and alcohol precipitation treatment without adding other organic solvents, so that effective utilization of the peanut shells and the peanut coats is achieved, high-value utilization of peanuts is achieved, and the method is suitable for industrial production. Meanwhile, the safety in the food processing process is also ensured.

The invention belongs to the technical field of food processing, and relates to garlic essential oil microcapsule peanut butter and a preparation method thereof.The preparation method specifically comprises the steps that original peanut sauce serves as a substrate, butter accounting for 11.5%-13.5% of the original peanut sauce, salt accounting for 1.0%-1.4% of the original peanut sauce and white granulated sugar accounting for 2.5%-3.5% of the original peanut sauce are added, then the mixture is placed in a water bath at the temperature of 90 DEG C to be melted, and after melting, the garlic essential oil microcapsule peanut butter is obtained; adding monoglyceride and welan gum which account for 2% of the total amount, continuously performing water bath for 2 minutes, then taking out, adding garlic essential oil microcapsules which account for 0.5-1.5% of the peanut raw sauce, putting into a water bath at 84-90 DEG C, heating and stirring for 10-14 minutes by adopting an electric stirrer at a rotating speed of 550-650r / min, putting into a pre-sterilized glass bottle after uniformly stirring, and cooling in a refrigerator at 4 DEG C, so as to obtain a finished product. The stable garlic essential oil microcapsule peanut butter is obtained. The antioxidant performance of the peanut butter is improved while the taste of the peanut butter is enriched, and the centrifugal oil separation rate of the peanut butter is reduced.

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.

The invention provides a sesame paste flavored poultry meat product and a preparation method thereof, and belongs to the technical field of food. The invention provides composite sesame paste for preparing sesame paste flavored poultry meat products. The composite sesame paste comprises the following components in parts by mass: 88-92 parts of sesame paste, 8-12 parts of peanut butter, 0.8-1.2 parts of zanthoxylum armatum oil and 4.8-5.2 parts of vegetable oil. The composite sesame paste has the sesame paste fragrance and the mellow fragrance and numb feeling of nuts, and the layering sense of the flavor is improved. The seasoning composition prepared on the basis of the composite sesame paste is matched with a step-by-step vacuum tumbling and pickling technology, so that permeation of sesame paste flavor substances into poultry meat products is accelerated, the pickling time is shortened, the tenderness and juice retention rate of the products can be improved, and the shelf life of the products is prolonged.

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.

The invention discloses a peanut butter production process which comprises the following steps: S1, impurity removal: removing impurities from peanut seeds; s2, baking: performing partitioned constant-temperature baking dehumidification on the peanut seeds by adopting a numerical control continuous baking oven; s3, cooling: quickly cooling the baked peanut seeds; s4, crushing: crushing the peanut seeds by using a crusher; s5, winnowing: blowing the peanuts with dry air, crushing, blanking, and removing crushed skins; s6, inflating and grinding, wherein a grinding machine is used for inflating nitrogen to grind the crushed peanut materials; and S7, degassing and filling: inputting the ground peanut butter into a degassing tank for vacuum degassing, and filling the peanut butter into a packaging bottle. According to the peanut butter production technology, the peanut crushing equipment and the working method of the peanut butter production technology, the peanut crushing equipment and the working method thereof, a method of firstly crushing and then winnowing to remove red skin is adopted, the peeling efficiency is improved, and material waste is little.

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.

The invention relates to a wet chili sauce and a preparation method thereof. Comprising the following materials: 500 ml of water, 500 g of pumpkins, 100 g of yellow bell peppers, 100 g of conical redpepper fruits, 100 g of rod chilies, 100 g of carrots, 100 g of peanut butter, 10 g of monosodium glutamate, 30 g of turmeric powder, 100 g of curry sauce, 100 g of coconut milk, 50 g of honey, 30 g of maltodextrin, 0.02 g of food additives (allura red net aluminum lake and edible spices), 3 g of food spices and food essence auxiliary materials, 100 g of white sugar, 10 g of table salt, 20 g of starch and 50 ml of water for thickening with starch. The method has the beneficial effects of being suitable for beef and mutton, improving the delicate flavor and tender and smooth feeling of beef, being fresh, sweet and delicious in flavor, and being suitable for various barbecue meats.

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.

1. The name of the product of this design: packaging bag (Xingdou Sesame Peanut Butter 28 Sauce). 2. Purpose of this design product: for packaging. 3. The design key points of this appearance design product are: the combination of shape, pattern and color. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. The design for which protection is sought includes color. 6. This appearance design product is a thin product, and the left and right pitch views of Design 1, Design 2, and Design 3 are omitted. 7. Designate Design 1 as the base design. 8. Other situations that need explanation Other explanations: Design 1 Design 2 Design 3 Partial state reference diagram: Show the partial state of the packaging opening. Design 1 Design 2 Design 3 The blank area below the rear view is made of transparent material.