387 results about "Chow diet" patented technology

The invention discloses a customer health data intelligent management system and method, and belongs to the technical field of health data management. Basic data and health data are collected; the client inputs a daily menu and calculates nutrients; establishing a daily nutrient matrix based on nutrients, and identifying a diet mode; defining a taste space, and extracting taste features based on the seasoning use condition of the menu every day; integrating to form an input vector; establishing a personalized nutrition demand prediction model, and training to obtain nutrition constraints; retrieving the candidate recipes based on nutrition constraints, and performing taste matching to obtain recommended recipes; based on the menu selection records of the similar clients, the recommended menu is optimized; dynamically adjusting the recommendation strategy according to the score of the customer for the recommended menu to obtain an optimal menu; when the customer eats the optimal menu, the change of health data before and after diet intervention is calculated, and the intervention effect is quantified; nutrients needed by the client are adjusted based on the intervention effect, and the optimal menu is correspondingly adjusted.

The invention discloses an AI-based food image processing method and system, a medium and a product, and relates to the field of artificial intelligence. The method comprises the steps of firstly obtaining a food image after a user cooks according to a preset diet plan, and obtaining a food cooking mode through a food cooking identification model; determining initial calorie in combination with the food database, and obtaining final calorie according to the cooking mode; and when the final calorie exceeds the planned calorie demand, adjusting the suggested edible quantity and feeding back the suggested edible quantity. According to the method, the food calorie is determined in combination with the cooking mode, the problem that the influence of the difference of food processing modes on the food calorie is insufficiently considered in the prior art is solved, and the accuracy of food calorie information calculation is improved.

The invention discloses a feeding control system and method for intelligent poultry breeding, and relates to the technical field of poultry feeding control. Physiological data of poultry in a farm are obtained, then the poultry are bred in different areas, then the breeding density and environment information of poultry breeding areas are obtained through analysis, the appetite of the poultry is regulated and controlled, and the poultry breeding efficiency is improved. The method comprises the following steps of: analyzing the feeding frequency and the feeding amount of each poultry breeding area, analyzing the feeding frequency and the feeding amount of each time of feeding, monitoring the environment of a trough in the feeding process, further controlling and adjusting the trough and a discharge port, continuously monitoring the physiological data of poultry in each poultry breeding area, and feeding back the physiological data. According to the method, the standard body weight of the poultry is controlled through appetite control and feeding control, the growth consistency of the poultry in a farm is guaranteed, the quality of feed is also guaranteed, and diseases caused by diet are avoided.

The invention provides a CKD nutrition management visual monitoring method and system based on big data, and relates to the technical field of data processing, and the method comprises the steps: carrying out the data preprocessing according to real-time health data, and obtaining a standardized health data set; according to the standardized health data set, evaluating nutritional requirements of the patient, and combining disease progression, individual differences and diet preferences of the patient to generate a personalized nutrition management scheme, the personalized nutrition management scheme including recommended diet, a nutrition supplement scheme and an intake behavior adjustment scheme; according to the personalized nutrition management scheme, a visual display interface is generated, and the visual display interface displays the nutrition state, diet suggestions, potential health risks and predicted effects of the patient; adjusting a personalized nutrition management scheme in real time according to feedback data and health state changes provided by the patient in the use process, and presenting an updated scheme through a visual display interface; the autonomy and accuracy of nutrition management are improved.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The present invention includes techniques for food image processing and particularly relates to a method and system for personalized nutrition management with food image recognition models using deep learning. The method comprises: a user side obtains an food image to be taken by a user, and the food image is input into a trained food image recognition models using deep learning to obtain different types of food sub-images; computing the amount of nutrients contained in the food sub-images, and accumulating the nutrients in all the food to obtain the total nutrients intake of the user; setting intake thresholds of various nutrients, and comparing the total intake of various nutrients with corresponding nutrient intake thresholds to obtain a comparison result; according to the comparison result, type and quantity of taken food are adjusted, and nutrition management is completed. The invention associates the food intake information uploaded by the user with other data sets (e.g., recommendations from their nutritional physician) through the server to determine whether the obtained energy and nutrient ratio are appropriate, and finally, the analyzed data is feedbacked to the user, thereby prompting the user to improve the diet plan.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The system according to the embodiment aims to generate appropriate recipes taking into consideration the health information, allergy information, and refrigerator inventory information of family members. [Solution] A system according to an embodiment includes an input unit, an acquisition unit, a generation unit, and a provision unit. The input unit inputs health information or allergy information of family members and dietary needs. The acquisition unit acquires refrigerator inventory information. The generation unit generates a recipe based on the information obtained by the input unit and the acquisition unit. The provision unit provides the recipe generated by the generation unit.

This is an information provision system for food service establishments designed to support maintaining a balanced diet while promoting a diverse dietary lifestyle. The system includes a dish information storage unit that stores information about dishes offered by food service establishments, linked to their nutritional information. It also has a meal information storage unit that records user meal information, including nutritional details of dishes the user has consumed in the past or plans to consume in the future, associated with the date or period of consumption.

The invention provides a mulberry phellinus linteus strain SH08, mulberry phellinus linteus polysaccharide as well as a preparation method and application of the mulberry phellinus linteus polysaccharide, and belongs to the technical field of biological medicines and functional foods. The mulberry phellinus igniarius strain SH08 provided by the invention is preserved in the China Center for Type Culture Collection on October 11, 2025, the preservation address is No. 299, eight road, Wuchang District, Wuhan City, Hubei Province, the strain preservation number is CCTCC NO: M20252203, and the mulberry phellinus igniarius strain SH08 is named as SanghuangAKSQSH01. The invention also provides a method for preparing high-purity mulberry phellinus linteus polysaccharide (SHP-PS) from sporocarp of the strain, and structural characterization of the polysaccharide. Experiments prove that the SHP-PS can effectively improve non-alcoholic fatty liver disease (NAFLD) induced by high fat diet, and the mechanism of the SHP-PS is closely related to blood fat regulation, liver injury and inflammation reduction, intestinal barrier repair, intestinal flora structure regulation and short-chain fatty acid generation promotion. The invention provides high-quality raw materials and a clear technical scheme for developing novel medicines or functional foods for preventing and treating NAFLD, and has important application value.

A system is provided.SOLUTION: A system including means for a user to photograph and upload an image of a food, means for a server to analyze the received image and identify the food, means for the server to acquire nutrition information of the identified food and chart a nutrition balance, means for the terminal to display the nutrition balance chart to a user, means for the user to input a chronic disease information and a health goal and for the server to individually make a suitable diet proposal, means for supporting purchase of foodstuffs according to a budget in a convenience store and a supermarket, and means for linking the nutrition balance information with a medical institution.SELECTED DRAWING: Figure 1

The system according to this embodiment aims to generate and notify users of personalized diet recipes in real time according to their diet progress. [Solution] The system according to the embodiment comprises a monitoring unit, a recipe generation unit, and a notification unit. The monitoring unit monitors the user's diet progress. The recipe generation unit generates diet recipes in real time based on the data collected by the monitoring unit. The notification unit notifies the user daily of the recipes generated by the recipe generation unit.

The invention provides a cooking control method and device, a readable storage medium and cooking equipment, and the cooking control method comprises the steps: receiving a first input which is used for selecting a cooking function; in response to the first input, controlling a vacuum pump to start until the vacuum degree in the cooking cavity reaches the target vacuum degree; under the condition that the vacuum degree in the cooking cavity reaches the target vacuum degree, the first heating device is controlled to start and operate; wherein the first heating device is at least one heating device in the selectable heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function. According to the food cooking device, food materials can be cooked, meanwhile, harmful substances generated in the cooking process of the food materials can be reduced, the cooked food is healthier, and therefore the requirement of health for diet is met.

The invention relates to the technical field of food industry, in particular to low-GI fermented rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) weighing raw materials: weighing 10-20% of coarse cereals and the balance of long-shaped rice, and mixing the coarse cereals and the long-shaped rice; (2) raw material fermentation: washing, adding water and 3% bacterial suspension, and sealing for fermentation; and (3) pulping: washing the fermented raw materials again, mixing the raw materials with water, pulping, pouring the pulp into a full-automatic rice noodle machine, extruding into rice noodles, cooling and aging at room temperature, sub-packaging in vacuum bags, and storing at 4 DEG C. The prepared fermented composite rice noodles have relatively high nutritional ingredients and antioxidant activity, the digestion characteristic is remarkably optimized, flavor substances are richer, particularly, the performance is excellent in the aspect of reducing the glycemic index, and compared with traditional rice noodles, the fermented composite rice noodles are more suitable for healthy diet requirements.

Eating only one meal a day can slow down the brain's awakening and onset of activity in the morning after sleep. [Solution] A transparent diet, in which the blood test data values ​​of the food consumed are known, is eaten in the morning or at noon, and a free meal is eaten in the evening. The contents of the free meal are then compared with the blood test data, and the diet is adjusted accordingly.

The utility model discloses a kind of with intelligent boiling point identification cooking electric cooker control system, including intelligent boiling point identification module, for real-time monitoring and calculating actual boiling point in pot;Multi-mode adaptive control module, for adjusting cooking parameters according to different food materials and user needs;Master module, connect and control the intelligent boiling point identification module and multi-mode adaptive control module;Temperature sensor and pressure sensor are connected with the intelligent boiling point identification module, provide real-time data, the intelligent boiling point identification module includes data acquisition unit, for obtaining temperature and pressure data;Data analysis unit can improve cooking efficiency and quality, adapt to different altitudes and water quality environment, ensure that boiling point can be accurately judged under any environment, adjust cooking parameters, can realize personalized cooking experience, satisfy diversified dietary needs, greatly simplify cooking operation process, provide customized cooking scheme for user.

The embodiment of the invention discloses a menu generation method and device, electronic equipment and a storage medium. The method comprises the following steps: in response to a menu generation request for a target mechanism, obtaining an initial menu corresponding to the target mechanism; the target mechanism comprises a plurality of dining objects, and the initial menu comprises a plurality of first dishes; for each dining object, a preset recall strategy corresponding to the dining object is determined, a first number of dishes are recalled in the multiple first dishes according to the preset recall strategy, second dishes corresponding to the dining object are obtained, and the second dishes corresponding to the dining object are sorted based on the second dishes corresponding to the dining object and a pre-trained sorting model. Determining a second number of third dishes corresponding to the dining object in the plurality of second dishes; and obtaining a target menu corresponding to the target mechanism based on the third dishes corresponding to the dining objects. According to the technical scheme provided by the embodiment of the invention, the personalized diet requirements of the employees can be timely and effectively responded, and the dining experience of the employees is further improved.

The present invention discloses a Chinese yam meat ball steaming production method which comprises the following steps: fresh Chinese yams are washed and peeled, and Chinese yam powder is prepared; cleaning and peeling fresh pork to prepare minced pork; mixing and stirring the crushed Chinese yams, the minced pork, edible salt, bruised ginger, bruised scallions, pepper powder, paprika powder, peanut oil, sesame oil, sweet potato starch and egg white to form a mixed material; and preparing the mixed material into spherical balls, putting the spherical balls into a steamer, and steaming and curing to obtain the Chinese yam meat balls. The Chinese yam meatballs are prepared by steaming and curing, and the Chinese yam meatballs are prepared by the processing method, so that the problem that cancerogenic substances benzopyrene and acrylamide are easily generated in the process of preparing the Chinese yam meatballs by high-temperature frying and are not beneficial to human health is solved, and the Chinese yam meatballs are more in line with the life concept of healthy diet pursued by modern people.

The invention provides a nutrition balance evaluation method and system for dish matching, a storage medium and equipment, and the system can generate a personalized nutrition demand threshold model for each user through creating a detailed user file and constructing a multi-dimensional health portrait, provides nutrition optimization suggestions conforming to individual health conditions and diet preferences, and improves the user experience. Meanwhile, by combining a preset dietary nutrition standard table and a preset food material nutrition database, the system calculates the food material nutrition content in real time and performs dynamic correction, the accuracy and reliability of nutrition data are ensured, nutrition complementation food material screening and component adjustment calculation are performed by utilizing a learning algorithm, and the accuracy and reliability of nutrition complementation are improved. In addition, factors such as allergen information, religious diet taboo, interaction of active ingredients of food materials and the like of the user are fully considered, and feasibility and safety of the optimization suggestion are ensured.

The invention belongs to the technical field of food production and processing. The invention provides an edible mushroom composite crisp chip. The edible mushroom composite crisp chip comprises an edible mushroom chip and a composite embrittlement film covering the outer layer of the edible mushroom chip, the composite embrittlement film sequentially comprises a first embrittlement film and a second embrittlement film from inside to outside. Through a double-layer coating process, the embrittlement effect, the structural stability and the storage performance of the crisp chips are remarkably improved. Compared with a traditional deep-frying technology, a low-oil or oil-free coating curing technology is adopted, so that the oil content is kept in a low range, and the modern healthy diet requirement is met. Tests show that the edible mushroom composite crisp chips have excellent crispness, uniform coating layers and good storage stability, and can maintain crispness and flavor under a high-humidity condition. In addition, the coating process is simple and easy to operate, raw materials are wide in source, process parameters are easy to adjust, and the coating process is suitable for large-scale production and commercialized popularization.

The invention discloses a nutrition regulation and control method based on natural feeding habits of dogs and cats and a matched composition, and belongs to the technical field of pet food. The method comprises the following steps: S1, determining original hunting habits of dogs and cats, and obtaining food types, food sources and food structure data of the dogs and cats in a natural state; s2, based on the original hunting habit data, designing and providing a periodic food composition composed of a plurality of different formulas; s3, feeding different formulas in the periodic food composition in turn according to a predetermined sequence to realize diverse diet; s4, evaluating the influence of the periodic food composition on gastrointestinal health indexes and allergy occurrence probability of dogs and cats through principal component analysis and logistic regression analysis models; and S5, dynamically adjusting the formula or feeding sequence of the periodic food combination according to the evaluation result of the S4. Natural hunting diversity is simulated through periodic food combination, and the problems of nutrition imbalance, intestinal flora imbalance and the like caused by long-term single diet are solved.

A system is provided.SOLUTION: This system is provided with a means for inputting the taste of meal, allergy information and the data of life habit and transmitting them to a server, a means for preparing a user profile based on the received information and storing it in a database, and a means for collecting action data. A means for updating a profile, a means for sending information on ingredients in a refrigerator to a server, a means for generating a weekly cooking plan based on a user profile and the information on the ingredients in the refrigerator, a means for generating a purchase list of missing ingredients and cookware, a means for sending the purchase list to a user terminal as a reminder message, and a means for sending recipe information selected by the user to the server; The system includes a means for transmitting appropriate information to a server, a means for generating a guide corresponding to a progress situation and providing it to a user, and a means for generating a message for promoting sharing to an SNS after the end of cooking and transmitting it to the terminal of the user.SELECTED DRAWING: Figure 1

The invention discloses a city restaurant health level prediction and evaluation method in the technical field of health evaluation, and the method comprises the steps: obtaining a multi-source data set of restaurants in a target region, and the multi-source data set comprises a space vector data set and a health label data set; and performing fusion processing on the multi-source data to obtain a fused data set. According to the method, multi-source data sets are fused, space information and health information of a restaurant are fully utilized, the comprehensiveness and accuracy of prediction and evaluation are improved, meanwhile, multi-dimensional health evaluation feature vectors are extracted based on semantic mining and image recognition, richer input information is provided for a prediction model, and the prediction efficiency is improved. According to the method, semantic similarity completion is performed on the to-be-predicted set, so that the problems of data missing and incompleteness are effectively solved, health level prediction of a whole region level can be completed under the condition that data input into the restaurant health level prediction model is insufficient, and a technical data basis is provided for further analyzing a regional diet environment and healthy diet fairness.

The invention discloses prebiotic soft fried dough twists and a making method thereof, and belongs to the technical field of food. The fried dough twist disclosed by the invention is prepared from the following raw materials in parts by mass: 132 to 169.5 parts of a dough base material, 5 to 6 parts of resistant dextrin, 7 to 9 parts of fructo-oligosaccharide microcapsules, 6 to 8 parts of isomaltitol, 1.5 to 2 parts of stachyose, 0.5 to 1.0 part of soybean lecithin and 0.01 to 0.03 part of vitamin E. The prebiotic retention rate is synergistically increased through microcapsule coating and a making process, the aging resistance of the fried dough twist is improved through synergistic moisturizing of resistant dextrin and fructo-oligosaccharide microcapsules, white granulated sugar is partially replaced by isomaltitol, stachyose and other sugar parts with low glycemic index, and the taste of the fried dough twist is improved. And the resistant dextrin with high dietary fiber content and the fructo-oligosaccharide prebiotics are matched, so that the product not only meets the sweet taste requirement, but also meets the healthy diet pursuit of modern consumers on low sugar, high fiber and high prebiotics.

The invention relates to the technical field of catering management, and discloses an image-based dinner plate binding method and device, and the method comprises the steps: recognizing an identification code of a target dinner plate based on a first sensor disposed on a meal taking device when it is detected that the target dinner plate is stored in a dinner plate placement region of the meal taking device; acquiring image data of the user based on a second sensor arranged on the meal taking equipment, judging whether the image data meets acquisition conditions or not, and if yes, determining identity information of the user according to the image data; and the identification code of the target dinner plate is bound with the identity information of the user to obtain the identification code-user identity binding information of the target dinner plate, so that the user image data collected by the sensor can be intelligently judged to bind the user image data meeting the collection condition with the dinner plate identification code, and the user experience is improved. According to the invention, the binding accuracy of the dinner plate is improved, so that the acquisition accuracy of the nutrition intake data of the user is improved, and healthy diet management of the user is facilitated.

The invention, which relates to the technical field of ship kitchen worker management, discloses a ship kitchen worker intelligent scheduling system integrated with a multi-rule engine, comprising the following modules: a kitchen worker preparation module for obtaining the number of kitchen workers required through ticket data information and obtaining the proportion of Chinese and western kitchen workers through ticket data information; according to the scheme, all kitchen workers are divided into the attendance group, the rest group and the maneuvering preparation group in the kitchen worker grouping module, the attendance group is responsible for food cooking work on the same day, the rest group does not work on the same day, so that the kitchen workers can work in turns conveniently, and the maneuvering preparation group is prepared according to the actual working condition of the attendance group. Therefore, the sightseeing ship kitchen service personnel can meet the diet requirements of tourists, and the attendance group personnel are allocated according to the required Chinese and western food kitchen service personnel proportion, so that the Chinese and western food quantity of the attendance group can meet the requirements of the tourists.

1. Name of the product in this design: Pet food processor (619-1). 2. Purpose of this design: For feeding and watering pets. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a tourist low-carbon diet guide service system for tourism catering, and relates to the technical field of catering guide service. The system comprises a data acquisition and demand analysis module, a design element extraction and framework construction module, a guide service execution module and a verification optimization module which are connected in sequence. Through multi-dimensional data acquisition, a low-carbon attitude-high-carbon behavior difference cause of a tourist is accurately identified, and a core demand is extracted; based on the service blueprint and the demand classification matrix, constructing a guide framework deeply fused with tourism catering regional features; guiding strategies are executed at key contact points such as ordering, dining and remaining food processing through a man-machine interaction and manual assistance assembly, and the functions of real-time measurement and feedback of food waste and carbon emission are integrated. According to the invention, the problems of inaccurate requirements, unmatched scenes, no optimized closed loop and non-quantitative carbon emission in the prior art are effectively solved, and food waste and carbon emission in tourism catering scenes can be significantly reduced.