210 results about "Cooked food" patented technology

The utility model provides an intelligent automatic continuous steaming machine, which belongs to the technical field of food processing, and comprises a feeding module provided with a food material feeding end and an inlet end box body, a first gas collecting hood arranged on the inlet end box body, and a first heat exchanger arranged in the first gas collecting hood; the discharging module is provided with a food material discharging end and an outlet end box body, a second gas collecting hood is arranged on the outlet end box body, and a second heat exchanger is arranged in the second gas collecting hood; the steaming module comprises a steaming chamber, and a water supplementing system and a steam system are arranged in the steaming chamber; the conveying module comprises a conveying mesh belt used for bearing cooked food materials, the water outlet end of the water supplementing system is located above the conveying mesh belt, and the air outlet end of the steam system is located between the upper side and the lower side of the conveying mesh belt. Through the cooperation of the water supplementing system and the steam system, the taste of rice is improved.

The invention relates to the technical field of food packaging machinery, in particular to prepackaged food production packaging equipment and a packaging method.The prepackaged food production packaging equipment comprises a box body, a shell, a controller, a vacuum pump, a support and a supporting table, the shell is arranged at the top end of the box body, the controller is installed on the shell, the vacuum pump is arranged in the box body, and the supporting table is installed on the vacuum pump; two sets of supports are fixedly arranged at the front end of the box body, a set of supporting tables are arranged between the two sets of supports, and the vacuum pumping assembly is installed in the shell and used for conducting vacuum pumping on a packaging bag; the buffer tank assembly is mounted in the box body and is used for collecting soup; the cleaning assembly is mounted in the box body and is used for cleaning the soup of the buffer tank; the heat sealing assembly is mounted on the box body and is used for sealing the vacuumized packaging bag; when the device is used, a packaging bag containing cooked food is placed on the supporting table, then the cleaning assembly is started to clean the buffer tank assembly and the vacuumizing assembly, and the service life is prolonged.

The invention discloses a post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion. The process comprises the following steps: soaking raw materials in a 0.5-1.5% sodium chloride solution for 40-90 minutes, and then pre-cooling; inoculating lactic acid bacteria which are directionally screened in an environment of 1.5-3.0% of sodium chloride and 12-18 DEG C, and rolling and kneading for 20-120 minutes; fermenting for 4-8 hours at the temperature of 12-18 DEG C, and stopping when the pH is reduced to 5.0-5.5 and the consumption of soluble sugar reaches 45-65%; curing the meat raw materials until the central temperature is 75-85 DEG C; pasteurization is carried out at 62-70 DEG C for 10-20 min or ultrahigh pressure treatment is carried out at 300-450 MPa for 5-12 min, so that the lactic acid bacteria are inactivated and converted into metabiotics; and performing vacuum packaging and after-ripening at 0-4 DEG C for 24- Through directional screening, in-situ conversion and mild inactivation, in-situ generation of the fresh-keeping substances in the matrix is realized, and a postbiotic fresh-keeping system is constructed. The shelf life of the product is obviously prolonged, the microbial safety is improved, the quality is excellent, chemical preservatives are not needed, and the label cleaning concept is met.

1. Name of the product in this design: Packaging Bag (Grassland Chronicle). 2. Purpose of this design: For packaging cooked food. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key points: the front view. 5. This design is for a thin product; other views are omitted.

The utility model relates to the technical field of cooked food processing, and provides a cooking tunnel furnace which comprises a furnace body and a plurality of supporting legs, the supporting legs are all fixed to the bottom of the furnace body, a heating assembly is arranged on the furnace body, a conveying belt is arranged in the furnace body, a cleaning assembly is arranged at the bottom of the furnace body, and a dust collection assembly is arranged on the outer side of the furnace body. The inlet and outlet sealing assemblies are arranged on the two sides of the furnace body, the cleaning assembly comprises a bottom opening formed in the bottom of the furnace body, a cleaning roller is rotationally connected into the bottom opening, a collecting cover is arranged at the bottom of the furnace body, and a scraper is arranged on the inner side of the collecting cover. According to the technical scheme, the problems that in the prior art, an existing tunnel furnace does not have the conveying belt cleaning function, a layer of flour is attached to the surface of the conveying belt after long-time use, manual cleaning is often needed, and equipment needs to be stopped during manual cleaning are solved.

The utility model provides a pot. Wherein the side wall of the cookware is provided with a containing cavity, the containing cavity is filled with a heat-conducting medium, a rough structure is arranged on the wall face, making contact with the containing cavity, of the side wall, and a non-stick coating is arranged on the rough structure. According to the cookware, the temperature of the side wall of the cookware can be kept within a proper temperature range, so that the cooking function of the cookware can be guaranteed, meanwhile, cooked food is not prone to carbonization on the side wall of the cookware, the easy-to-clean performance of the cookware is guaranteed, and the taste of the cooked food is optimized.

1. Name of the designed product: food label (Baihui classic No. 6 intestine). 2. Use of the designed product: used for the packaging of cooked food products. 3. Design points of the designed product: in the combination of shape, pattern and color. 4. Picture or photo that best shows the design points: front view. 5. The design claimed contains colors. 6. The designed product is a flat design, and other views have no design points, so other views are omitted.

The utility model relates to the technical field of cutting equipment, in particular to a dividing and cutting machine for processing cooked chicken feet, which comprises a workbench and a dividing and cutting mechanism, and the dividing and cutting mechanism comprises a sliding block, a sliding rod, a plurality of positioning rings and a cutting component; when the chicken feet are cut, a worker pulls a sliding rod to enable a sliding block to move to the edge of the workbench, then the worker places the chicken feet to be cut into a plurality of positioning rings, then the sliding rod is pushed to enable the sliding block to move to the position below the cutting assembly, the cutting assembly is controlled to cut the chicken feet, and after the chicken feet are cut, the worker cuts the chicken feet. A sliding rod is pulled to enable a sliding block to move to the edge of the working table, a worker can take the cut chicken feet, in this way, the worker does not need to stretch the hands to the position below the cutting assembly when placing and taking the chicken feet, the situation that the hands of the worker are injured by the cutting assembly when the dividing and cutting machine breaks down or the worker operates mistakenly is avoided, and the working efficiency is improved. And potential safety hazards are reduced.

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 present disclosure relates generally to a dough composition including one or more legume flours present in a total amount in the range of 40-70 wt%, based on the weight of the dough composition; a film-forming starch present in an amount in the range of 5-20 wt%, based on the weight of the dough composition, the film-forming starch having an amylopectin content of at least 80 wt%, an RVA final viscosity after 1 hour at 25°C of no more than 900 centipoise, and an RVA peak-and-breakdown time of no more than 500 s at 25°C; one or more oils or fats present in a total amount in the range of 5-30 wt%, based on the weight of the dough composition; and water present in an amount in the range of 10-40 wt%, based on the weight of the dough composition.

A system to store food products within a heated compartment is provided. The system includes an enclosure that receives stacked trays, and an elevator to lift trays to a position to receive a plurality of food products from a conveyor or another source. A fork may be provided that receives a cooked food product thereon and rotates to allow the cooked food product to fall into the positioned tray while being maintained in a horizontal manner.

This application discloses a control method for a cooking appliance, the cooking appliance itself, and a storage medium, relating to the field of electrical technology. The cooking appliance includes a lid and a pot body. The pot body has a cooking cavity, and the lid is configured to open or close the cooking cavity. A cooling component is disposed on the lid, and the cooling component is configured to cool the lid when it is open. The method includes: acquiring cooking state parameters, the cooking state parameters representing the steam state within the cooking cavity; and controlling the operation of the cooling component based on the cooking state parameters. This application aims to enhance the aroma of cooked food.

1. Name of the designed product: packing bag (delicious food). 2. Use of the designed product: for packing cooked food. 3. Design points of the designed product: in the pattern. 4. Picture or photo best showing the design points: front view. 5. The designed product is a thin product, and other views are omitted.

The present invention relates to a gas-fired pizza oven (100, 300) comprising an oven cavity (120) having a pick-up port for receiving food into the oven cavity (120) for cooking and for removing cooked food, the pick-up port being located at a front end of the gas-fired pizza oven, and at least one elongated gas burner (128a, 128b, 228, 328a, 328b, 428, 528).

Described herein are various embodiments of systems, methods, and devices, for automated food frying. In one embodiment, systems, methods, and devices for automated food frying may comprise upon receiving an order of food, automatically transferring a designated amount of frozen food from a rotating tumbler in a freezer unit to a weighing unit upon receiving a specific weight of frozen food from the freezer unit; transferring, via the weighing unit, the frozen food to a fryer unit; cooking the frozen food in one or more rotatable fry baskets of the fryer unit; rotating the one or more rotatable fry baskets about an axis to flip the cooked food into a funnel; transferring the cooked food from the funnel to a cup from a cup dispensing unit; and moving, via the cup dispensing unit, the cup with cooked food to an exit port.

1. Name of the designed product: cooked food packaging box (Jiamu and). 2. Use of the designed product: outer packaging box for cooked food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention provides cleaning equipment for prefabricated food processing, and relates to the technical field of food cleaning equipment. A first mounting arm is fixed on the liquid storage tank through a screw rod, a second mounting arm is rotationally arranged on the first mounting arm, a worm gear is welded on the first mounting arm, a worm is rotationally arranged on the second mounting arm, and the worm is meshed with the worm gear. In the cleaning link, the design of the adjusting part is particularly key, a first motor drives a worm to be engaged with a worm gear, the inclination angle of the cleaning barrel can be flexibly adjusted, a first hydraulic cylinder on a second mounting arm is matched to drive the cleaning barrel to ascend and descend, and raw materials are fully turned over in cleaning liquid; meanwhile, the cleaning barrel is driven by a second motor to rotate through gear transmission, the stirring effect of the raw materials is further enhanced, and uneven cleaning caused by local accumulation is avoided; the driving rod is polished to be of an arc-shaped structure, abrasion of the driving rod and the cleaning cylinder can be effectively reduced when the driving rod makes contact with the cleaning cylinder through hole, equipment maintenance frequency and cost are reduced, and service life is prolonged.

This utility model relates to the field of food packaging technology and discloses a device for facilitating the packaging of cooked food. It includes a base plate, a placement seat connected to the top of the base plate via an electric slide rail, sliding plates slidably connected to both sides of the inner wall of the placement seat, a support plate fixedly connected to the top of the sliding plates, and a first electric push rod fixedly connected to the inner wall of the support plate. The driving end of the first electric push rod is equipped with an opening component. A weighing machine is installed at the top of the placement seat, and an opening component is installed at the bottom of the placement seat. A first support frame is fixedly connected to the center of the top of the base plate. In this utility model, by moving the first electric push rod on the support plate to both sides, the device can be adapted to packaging bags of different sizes. When it moves to the appropriate position, the packaging bag is placed over the support rod, and the packaging bag is opened by the spring force, facilitating subsequent filling operations. At the same time, it reduces the operational difficulty for workers and improves packaging efficiency.

The invention provides a cooking method and device, a readable storage medium and cooking equipment. The cooking method is applied to the cooking equipment, and the cooking method comprises the following steps: on the basis that the cooking temperature in a cooking cavity is within a first temperature range and lasts for a first duration, stopping heating the cooking cavity; on the basis that the cooking temperature is lowered to a first temperature threshold value, the cooking cavity is heated, so that the cooking temperature is within a second temperature range; and heating the cooking cavity until the target liquid in the cooking cavity is in a boiling state on the basis that the cooking temperature is within a second temperature range and lasts for a second duration. According to the method, oxidation of polyphenol oxidase in the food materials on polyphenol nutritional ingredients is reduced, loss of the polyphenol nutritional ingredients caused by the high cooking temperature is reduced, and the content of the polyphenol nutritional ingredients in the cooked food is further increased.

The application relates to a cooked food preservation method and device, a refrigeration equipment and a computer readable medium. The method comprises the following steps: acquiring the best storage time and the current storage time of target cooked food stored in a cooked food storage area; determining a target stage of the current storage time in the best storage time; and adjusting the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food in the target stage. The application identifies the best storage time and the current storage time of cooked food, determines the current storage stage, and dynamically adjusts the storage condition by matching the corresponding target control strategy, so that the preservation parameter mode is adjusted according to the cooked food storage stage, the cooked food preservation effect is improved, the energy waste or the insufficient preservation caused by the fixed mode is avoided, and the technical problem that the single fixed preservation mode cannot adapt to the dynamic requirement of food change is solved.

This invention relates to the field of economic data analysis and discloses an economic data analysis method and system, including an economic data collection module, a cycle delineation module, an economic data analysis module, and a benefit model establishment module. Through the coordinated setup of related functional modules, the system enables the classification and analysis of economic data. This data can be used in shops and other venues, especially for cooked food businesses that require timely sales, to analyze the sales of their own products. It allows for the allocation of product output based on sales volume and production capacity, thereby optimizing business operations and maximizing economic benefits.

The utility model discloses a freezer for cooling cooked food, which comprises a freezer body, a freezing chamber is arranged in the freezer body, a limiting guide mechanism is arranged on the inner wall of the freezing chamber, a freezing box is connected onto the limiting guide mechanism, a handle is fixedly connected to the front side of the freezing box, and the handle is fixedly connected with the freezing chamber. A supporting base is arranged at the bottom of an inner cavity of the freezing box, when the freezing box in the freezing box is pulled, the freezing box is guided through rotation of an upper guide wheel and a lower guide wheel of a limiting guide mechanism, the freezing box can be prevented from being tilted during pulling, the limiting effect is achieved, and by arranging the supporting base and a supporting net, when cooked food is stored, the supporting base is not prone to falling off when the cooked food is stored. When the cooked food is placed on the supporting net, the cooked food can be prevented from being attached to the bottom of the inner cavity of the freezing box after being frozen, the cooked food can be conveniently taken out, by arranging the partition plate, different cooked food can be separated through the partition plate when being stored in the same freezing box, and the utilization rate of the space in the freezing box is increased.

The utility model relates to the technical field of automatic draining saucepans, in particular to an automatic draining saucepan which comprises a saucepan body, a draining assembly and a sealing assembly. The draining assembly comprises a draining frame, a draining plate, limiting strips, a connecting plate and a handle, the draining frame is slidably connected with the pot body and located in the pot body, the draining plate is fixedly connected with the draining frame and located at the bottom of the draining frame, and the multiple limiting strips are fixedly connected with the draining plate and located between the draining plate and the pot body; the two connecting plates are fixedly connected with the draining frame respectively and located at the top of the draining frame respectively, the two handles are fixedly connected with the connecting plates respectively and located on the outer sides of the connecting plates respectively, and the sealing assembly is connected with the pot body. The cooked food is inconvenient to discharge, so that the processing efficiency of the cooked food is reduced.

1. Name of the designed product: salad box. 2. Use of the designed product: used for containing salad, cooked food and other food. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The utility model belongs to the field of food processing equipment, and particularly relates to continuous marinating processing equipment which comprises a supporting plate, a heater is mounted at the top of the supporting plate, a marinating box is mounted at the top of the heater, a liquid discharge pipe is arranged on one side of the marinating box, and a frame plate is arranged at the top of the marinating box. Rotating shafts are rotatably mounted on the inner walls of the front side and the rear side of the frame plate, a plurality of rotating seats are fixedly mounted on the rotating shafts, placing latticed shells for placing the marinating materials are fixedly mounted at the bottoms of the plurality of rotating seats on the same side, a fixing frame is fixedly mounted on one side of the marinating box, and a rotating disc is rotatably mounted at the top of the fixing frame. The marinating device is reasonable in design, the rotating motor, the stepping motor, the overturning motor and the like are controlled through the controller, operations such as marinade removal and discharging of cooked food and resetting of a placed reticulated shell can be automatically completed, the labor intensity is greatly reduced, and the marinating continuous processing efficiency is improved.

According to the double-layer sliding outdoor grill, a first barbecue wire mesh outer box is driven by a sliding assembly to slide up and down above a charcoal grill in a reciprocating mode, the phenomenon that food materials are excessively burnt or hardened due to long-time contact with high temperature can be reduced, meanwhile, the baked food materials can be subjected to heat preservation, and the heat preservation effect is good. According to the outdoor barbecue grill, the second barbecue net outer box is driven by the sliding assembly to horizontally slide above the charcoal grill in a reciprocating mode, all parts of food materials can be evenly heated, and the barbecue efficiency is improved. The barbecue device is characterized by being composed of a barbecue net assembly and a sliding assembly, and the barbecue net assembly is composed of a first barbecue net, an oil filtering hole, a first barbecue net outer box, a first connecting round rod, a first sliding block, a cross-shaped support, a supporting fixing block, a first sliding groove, a second sliding groove, a second barbecue net outer box, a second barbecue net, a second sliding block and a second connecting round rod; the cross-shaped support comprises a transverse supporting rod and a vertical supporting rod, and the middle of the transverse supporting rod is perpendicular to the middle of the vertical supporting rod.

The invention relates to the technical field of intelligent cooking machines, and discloses a system and a method for automatically identifying food materials and generating a menu program in an intelligent cooking machine. An image identification sensor capable of scanning the type of a food material box and to-be-cooked food materials contained in different bins in the food material box is arranged in a discharging device of the intelligent cooking machine; a main control circuit of an intelligent cooker transmits image information of food material box types acquired by an image recognition sensor and image information of food materials to be cooked in each bin cell numbered in sequence corresponding to the food material box to a cooking information data model of the system, and the image information is matched with various food material box types and massive food materials existing in the cooking information data model. The information is classified and compared, and after comparison, the cooking information data model feeds back the information of the food materials to be cooked in the bins to a menu generation module of the system and forms a menu program of the dishes to be cooked according to the information. The system has the advantages of being high in intelligent degree and good in user experience feeling.

This invention relates to the field of image recognition technology and discloses an image or video recognition method for extracting deterioration features of pre-prepared vegetables. The method includes: acquiring an image and generating a semantic index mask for solid, liquid, and specular reflectance subspaces based on semantic segmentation; constructing a dynamic illumination geometric benchmark using the specular region and calculating the relative color difference vector for the solid state and the relative texture signal-to-noise ratio index for the liquid state; constructing a differential feature manifold space and mapping normalized features to difference vectors; monitoring vector magnitude and direction changes based on topology preservation logic, and generating a deterioration recognition instruction when deviating from the normal topology threshold. This invention achieves relative feature extraction free from environmental illumination interference through a semantic anchor difference and manifold space mapping mechanism, solving the problem of identifying the physical property deterioration of solid and liquid components in pre-prepared vegetables under complex illumination.

The utility model discloses an electric chafing dish, which relates to the field of food appliance structures and comprises a chafing dish base, a mounting groove is arranged in the chafing dish base, a chafing dish plate is arranged in the mounting groove, a vent pipe is arranged at the center position in the mounting groove, and a vent hole matched with the vent pipe is arranged on the chafing dish plate. When the electric chafing dish is used, the heating pipe is started to heat, heat generated by the heating pipe not only directly acts on the bottom of the chafing dish plate, but also enables air in the cavity of the bottom supporting plate to be heated, and then hot air flows to the center of the chafing dish plate through the ventilation pipe and the ventilation holes. By means of the design, the hot pot plate has the advantages that the whole hot pot plate can be heated more evenly, food materials at any position can be appropriately heated, the situation that the food materials are locally overheated or are not thoroughly cooked is avoided, the taste and quality of cooked food are greatly improved, and a user can better enjoy delicious food.

The invention relates to a cooking-resistant easy-to-tear composite film and a preparation method thereof. The cooking-resistant easy-to-tear composite film is formed by integrally connecting a polyolefin heat-sealing layer, an easy-to-tear layer, a core layer and a composite layer through co-extrusion film blowing or curtain coating. And the polyolefin heat sealing layer is made of a polypropylene mixture and is added with 2-6% of opening smooth master batch. The easy-to-tear layer consists of a hydrogenated polystyrene elastomer, polybutylene and maleic anhydride grafted polypropylene. And the core layer is made of polypropylene or olefin copolymer. And the composite layer is made of corona-treated polyolefin. According to the preparation method, the composite film is prepared through multi-layer co-extrusion casting, can tolerate high-temperature cooking at 135-141 DEG C for 40 minutes, is stable in heat sealing strength, is free of wiredrawing phenomenon when being uncovered, is uniform in blank leaving, is suitable for packaging of metal cans, standing pouches and the like, and meets the high-sterilization requirements of cooked food, milk powder and the like.