264 results about "Chow diet" patented technology

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 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 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.

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 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 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.

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.

To provide a health management system for rationally and organically linking meals, stretching (training) and a trial sequence according to a health management program for 45 days.SOLUTION: In a health management system in which a student can access a server from a student terminal connected to a network, select an online 45-day course, and attend the course online, a health management program for daily meals, sleep, stretching, or training is provided, a meal instruction image and a stretching moving image or a training moving image are provided, and health management is performed by a combination of the meal instruction image and the stretching moving image or the training moving image via the student terminal.SELECTED DRAWING: Figure 2

The invention discloses meal replacement biscuits and a preparation method thereof, and belongs to the technical field of food processing. The meal replacement biscuit is composed of coarse cereals, cereals, beans, functional plants and a nutrition enhancer according to specific weight percentages. The preparation method comprises the steps of raw material pretreatment, mixing, tempering, forming, gradient heating baking, cooling and packaging. Through scientific compounding and systematic nutrition enrichment of various natural coarse cereals, beans and functional plants, the defects that an existing meal replacement product is single in raw material and unbalanced in nutrition are overcome, and the obtained product is comprehensive in nutrition, good in taste, portable and easy to eat and suitable for various crowds needing nutrition management or convenient diet.

The purpose of the present invention is to provide a food or drink which is suppressed in turbidity caused by a reaction between a polyphenol and a collagen peptide and which has a good flavor. A food and drink containing a polyphenol and a collagen peptide, the food and drink further containing gelatin, the isoelectric point (X) of the gelatin and the pH (Y) of the food and drink satisfying the relationship of formula 1.

We provide the system. [Solution] An input method for entering the user's personal information, A menu generation means that generates a suitable menu based on the aforementioned personal information, A means of presenting the generated menu to the user, Preparation methods for preparing meal kits that correspond to the selected special diet, A delivery means for delivering the meal kit to the user, A system that includes this.

Disclosed are a digital treatment method, system, and computer program for providing personalized diet management for alleviating mild cognitive impairment. The digital treatment method comprises the steps of: storing, in a cognitive training providing device, a list of food ingredients to be consumed by a mild cognitive impairment patient for a set period; when a food ingredient list request command is input to a user terminal communicating with the cognitive training providing device, transmitting the list of food ingredients stored in the cognitive training providing device to the user terminal and providing the list of food ingredients through an application executed in the user terminal; when a food ingredient selection command is input to the user terminal, providing, through the application, the number of selections for each food ingredient selected from the list of food ingredients; and when the set period expires, providing, through the application, a result calculated according to a MIND diet score for the consumed food ingredient.

Methods and a system for personalizing self-checkout terminals based on customer loyalty information includes receiving customer preferences during registration, generating themed personas with specific color schemes, graphics, and animations relevant to the customer's registered interests, and dynamically applying personalized interface themes when customers are identified at self-checkout terminals. The system maintains cached personas tagged with attributes like interests, religious preferences, and dietary restrictions, enabling sub-second personalization by matching customer preferences to pre-generated themes. The system avoids showing inappropriate content by filtering themes based on offensive content, collects user feedback on displayed themes through a rating mechanism, and employs time-delay factors to prevent theme repetition. New personas and corresponding themes are periodically generated to maintain customer engagement while keeping processing costs manageable.

The production process comprises the following steps: taking dry goods raw materials, and dividing the dry goods raw materials into a first type of raw materials and a second type of raw materials according to whether slag needs to be removed or not; the first-class raw materials and the second-class raw materials are put into different bin bodies of soaking treatment equipment respectively, so that the first-class raw materials and the second-class raw materials are separated for soaking treatment; respectively performing soaking treatment on the Jinhua ham and the Dakaiyuan ham; mixing the pre-treated dry raw materials, the Dakishan, the edible salt, the aromatic vinegar, the sesame paste and the white granulated sugar, and putting the mixture into high-pressure equipment to be pressed and cooked; then grinding and homogenizing in a colloid mill to obtain a basic sauce blank; transferring the obtained basic sauce blank into a boiling pot, adding yeast and the pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain a finished product sauce; the mellow, full and layered flavor experience far better than that achieved by a single sauce is formed, the requirements of consumers are met, oil-based preparation is not needed, and the sauce conforms to healthy diet.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The application belongs to the technical field of cell biology, and particularly relates to a solution rich in Sargassum fusiforme nano-vesicles and a preparation method and application thereof. The solution rich in Sargassum fusiforme nano-vesicles is prepared by a differential centrifugation combined with hollow fiber membrane concentration, and the obtained solution rich in Sargassum fusiforme nano-vesicles can play an anti-inflammatory role, inhibit high-fat diet induced fatty liver and osteoporosis, and can also be used for preparing a mask with soothing, moisturizing and anti-wrinkle effects.