97 results about "Dietary Requirements" patented technology

A method and system for interactively shopping for groceries, especially on an Internet web site, where the user may create a shopping list, shop for items from the list at a selected Grocery Storey store, arrange for pick up or delivery of the selected items and payment, or to download the list to a PDA or for printing with the store's layout for use in the store. Users are required to register and provide specific demographic information (useful to Manufacturers and stores) to be eligible to receive the benefits of use of the web site, such as menu creation, coupon downloads, menu planning, and recipe input. Shopping lists may be created from a single input screen using standard language text; and products may be automatically suggested to the user based on best regular price or retailer's specials. Recipes may be altered to meet numbers of servings or dietary requirements and changes stored for future use.

The present invention provides a gelatin product that is shelf stable at room temperatures, completely vegetable-based, nutritionally beneficial to the consumer, able to meet restrictive religious dietary requirements, convenient and enjoyable to eat. The gelatin consists water held in a molecular network of carrageenan polysaccharide chains, cross-linked by ions in solution with the water. An iota form of carrageenan is particularly suitable for the gel formulation. Calcium ions are also particularly suitable for the gel formulation.

A consumer user interface for a point of sale food selection system is modified based on certain dietary requirements. The system and method may be applied to point of sale kiosks as well as wireless data devices for use in restaurants, delis, cafeterias, coffee shops and other food retail environments. During the process of ordering, the interface determines a user's preference for one or more dietary requirements. Once the preferences are determined, subsequent choices for an order may be suggested, highlighted, recommended, parsed, or otherwise modified to aid the consumer in selecting meals that are tailored to their individual preferences.

Some embodiments provide a novel process for ordering items available in a menu or specials at a particular location. In some embodiments, the location can be any one of a table in a restaurant, a lounge, a bar, a hotel room with room service, a seat in a sports arena, and any other location which is served by a business. In some embodiments, the process operates by scanning one of a QR code, a bar code, and an NFC tag available on a designated order scan location. In some embodiments, the designed order scan location is one of a seat, a table, and a hotel room placard or sticker. In some embodiments, the process is implemented as a software application that runs on a mobile computing device. In some embodiments, the software application is downloaded if not previously available on the mobile computing device and that locations menu is opened by identifying the location from the scanned code and is tailored based on time of day or further customized to users language preference or their dietary requirements.

The invention relates to an integrated system composed of a cloud computing unit, a central large kitchen unit and a cooking robot unit. A cloud communication module of the cloud computing unit stores 999 dish cooking procedures, records dietary requirements of users and can support that the users order cooking ingredients by using mobile phones; the cloud computing unit further includes an optimization module, can conduct rank ordering on a plurality of cooking robots to achieve optimal allocation, and brings convenience to dish cooking for the users; the central large kitchen unit is connected with the cloud computing unit, the problem about cooking ingredient safety can be solved for users, the cloud communication module sends orders of the users to a server module of the central large kitchen unit, centralized purchase is achieved according to all the orders of the users, industrialized washing-cutting-distributing storehouse is adopted, dishes are distributed according to the standard amount, and the cold-chain home delivery is adopted in whole process; the cooking robot unit can be linked with a data port of the cloud computing unit and a data port of the central large kitchen unit so that the problem that cooking is not good can be solved for domestic consumers.

Method and system for providing an optimized shopping list for grocery items based on preferences such as geographical market, retail grocery brand, dietary requirement of the shopper. Shoppers may retrieve, and update a stored list or generate a new list at a regular time interval, taking the advantage of time-dependent movement of the price.

The invention discloses tartary buckwheat nutritional three-high noodle. The tartary buckwheat nutritional noodle disclosed by the invention is prepared from the following ingredients: tartary buckwheat, oat, pumpkin, corns, black fungus, onions, celery, tomatoes, mushrooms, peas, balsam pears and tremella. The nutritional three-high noodle disclosed by the invention precisely selects the vegetables, is balanced in nutrition proportion, accords with daily dietary requirements of a human body, can well adjust blood pressure, blood fat and blood sugar of three-high crowds, accords with the judgment label of cate in diet, can well adjust the health states of the three-high crowds, and is unique in mouthfeel, simple in production technology and convenient to eat.

The invention provides a processing method of stuffed parabramis pekinensis and relates to the technical field of food processing. The processing method of the stuffed parabramis pekinensis comprises the following technological processes: pretreating raw materials, preparing marinade, curing, carrying out air drying, quantifying, sealing, carrying out vacuum packaging, printing codes, and refrigerating. The processing method of the stuffed parabramis pekinensis has the advantages that use amount of table salt during curing is reduced, and the anti-bacteria and anticorrosion effects are realized by controlling use amounts of natural spices and white wine; the problem that a fish body is oxidized and yellowed is solved by adopting low temperature cold air drying and adding natural nutrients VC and VE. According to the technical scheme of the invention, the stuffed parabramis pekinensis is obtained by combining health and safety requirements of the modern food processing with low-salt, healthy and nutritional dietary requirements of people and product market circulation requirement and adopting scientific blending and the modern equipment for processing on the basis of a large number of tests, and the problem that the stuffed parabramis pekinensis is yellowed in colour and deteriorated in quality during storage is effectively solved. The stuffed parabramis pekinensis processed by adopting the processing method provided by the invention is delicious in taste and unique in flavour, and storage period tests carried out by the technology research and development center of the company (described in the specification) show that the storage period at the temperature of 0-4 DEG C can be more than six months.

The invention discloses health-maintenance green soybean jam and a preparation method thereof. The health-maintenance green soybean jam is prepared from the following raw materials in parts by weight: 30-35 parts of green soybeans, 5-8 parts of mulberries, 3-5 parts of plums, 3-5 parts of apricots, 2-3 parts of apples, 2-3 parts of cherry tomatoes, 1-2 parts of orange seeds, 1-2 parts of strawberry leaves, 1-2 parts of pseudo-ginseng, 1-2 parts of circium japonicum, 0.8-1.2 parts of vitex leaves, 1-1.5 parts of cassia seeds, 2-3 parts of fingered citron, 0.8-1.5 parts of epimedium, 2-3 parts of cortex mouton, 1-1.4 parts of codonopsis pilosula and 0.6-1 part of gynostemma pentaphylla. The health-maintenance green soybean jam is unique in taste and comprehensive in nutrition; the green soybeans are combined with fruits such as the plums, the apricots, the mulberries, the apples and the oranges for eating; various dietary requirements of people can be met; important ingredients such as the pseudo-ginseng, the codonopsis pilosula and the cortex mouton are added as auxiliary materials, so that the pressure and the sugar can be reduced, the immunity of a human body can be improved, a disease can be prevented, the mutation also can be prevented, and the cancer incidence rate can be reduced; the health-maintenance green soybean jam is a health-maintenance healthcare product.

The invention discloses a production method of sweet sour tender ginger slices suitable for diabetics. The production method comprises the following steps: adding table salt and citric acid into a raw material of tender gingers with a growth period of 100-130 days to perform pickling; sequentially performing peeling, cutting, desalination with 1% citric acid water, cellulase treatment, enzyme deactivation and cooling; and then adding a sweetening agent and a sour agent meeting dietary requirements of the diabetics and other seasonings to obtain seasoning liquor, and uniformly stirring and packaging to obtain a food. The sweet sour tender ginger slices produced by the production method disclosed by the invention can keep the nutritional ingredients of the gingers, are sour, sweet, tasty and refreshing in taste, can stimulate the appetite and promote salivation, and have no residues after eating, so that the sweet sour tender ginger slices are a food which not only can meet mouthfeel but also can ensure the nutrient requirements of the diabetics.

The invention discloses an intelligent diet recommendation method and system, and the method comprises the steps: building a diet database, obtaining a diet recommendation target of a user and the actual information of related elements of the user, carrying out the analysis and calculation of the obtained information and related rules in the diet database, and intelligently recommending the diet suitable for the user. According to the intelligent diet recommendation method and system, the diet demand and the potential risk of the user are intelligently analyzed, the user is helped to make and select the diet plan and scheme better meeting the actual demand, and therefore the life quality and the health condition of the user are improved, and damage caused by unreasonable diet is avoided.

The invention discloses a family diet recommendation method and device based on demand similarity of multiple targets. The method mainly aims at meeting the health demands of family members and balancing different diet demands of the family members. The method comprises the steps of collecting health information, role information and demand information of all family members; establishing a diet preference model and a family diet demand model according to the information of the family members; and constructing a food recommendation interval time function model, increasing the types of recommended food to enrich the diet structure, and improving the diversity of a recommendation result. In the aspect of recipe recommendation, nutrition information of disease patients and family members is considered, the requirements of the family members in other aspects are also considered, and multi-target recommendation is realized; and in the aspect of the diet structure of the recommended recipe, change of user preferences along with time and the diversity of the recommended recipe are considered, and through a user preference drifting function and a food recommendation interval time function,a certain food loved by the user is prevented from being continuously recommended, and the diet structure is enriched.

The present invention relates to a sea cucumber ovum can and a preparation method thereof. The sea cucumber ovum can is characterized by: adding sea cucumber ovum to a soup, then carrying out treatments of sealing and sterilizing to obtain the sea cucumber ovum can, wherein the weight percentage of the sea cucumber ovum in the whole sea cucumber ovum can is 10-50%, the soup comprises, by weight, 0.2-0.5% of xanthan gum, 0.1-0.4% of monosodium glutamate, 1-3% of salt and 97-98% of clam juice. According to the present invention, active substances and nutritional ingredients of the sea cucumber ovum are retained to the greatest extent; the sea cucumber ovum can is easy to carry, can be eaten after the package is opened, and can meet consumption requirements of fast pace and high dietary requirements of modern consumers.

The invention discloses a preparation method of instant mutton soup and belongs to the technical field of convenient and instant food. The method comprises steps as follows: (1) selecting a high-quality sweet potato powder package; (2) preparation of a seasoning package: evenly mixing and packaging salt, essence, pepper powder, chicken powder, chicken essence and dahurian angelica roots with the mass ratio being 1:2:3:3:2:2; (3) preparation of a sauce package: preparing mutton fat chilies by mixing and boiling boiled mutton fat and chilies, and then evenly mixing and packing the mutton fat chilies, sesame oil, sheep tail oil, chopped scallion piece oil and sheep brains with the mass ratio being 2:0.5:2:1:3; (4) preparation of a mutton package: soaking chopped fresh mutton in water for 2.5-3.5 h, then boiling the mutton for 10-13 min, placing the mutton into soup stock for boiling for 30-35 min under the condition of soft fire and braising for 40-50 min, and taking out the mutton for cooling, refrigeration and packaging. With the adoption of the method, the mutton smell of the mutton soup is reduced, and the soup is more comprehensive in nutrition and more uniform in quality and can greatly meet dietary requirements of people in various regions.

The invention discloses a mixing formula of jerusalem artichoke pickled vegetables and a preparation method of the jerusalem artichoke pickled vegetables. A formula required to be mixed in every 100kg of jerusalem artichoke comprises 3-10kg of white granulated sugar, 1-5kg of soy sauce, 8-18kg of spiced vinegar, 0.5-5kg of sodium glutamate, 0.5-3kg of sesame oil, 0.2-5kg of red camphor oil, 3-10kg of ground pepper, 0.2-1kg of citric acid and 2-10kg of high maltose. A preparation process of the jerusalem artichoke pickled vegetables comprises pickling; picking; washing, desalting and dehydrating; pickling, dehalogenation and mixing, thus the jerusalem artichoke pickled vegetables are obtained. By adopting the preparation method disclosed by the invention, a product period of a product can be shortened, equipment investment is reduced, and processes are reduced; and the obtained jerusalem artichoke pickled vegetables are rich in sauce flavour and unique in taste, has low sugar and low salt and meets modern healthy dietary requirement, and the product is convenient to carry and eat.

The present invention discloses a pumpkin nutritional rice and a preparation method thereof. The pumpkin nutritional rice includes the following raw materials in parts by weight: 10-30 parts of pumpkin powder and 60-90 parts of rice flour. The rice flour is a composition of yellow rice flour, millet flour and rice flour. The pumpkin nutritional rice uses five cereals and coarse cereals as raw materials, and according to people's nutritional and dietary requirements, some pure natural and green nutrients of the coarse cereals are uniformly concocted in proportion. By using the "controllable pasting extrusion granulation", firstly the pulverized rice flour, rice germ and five cereals and coarse cereals are uniformly mixed and concocted in accordance with a certain proportion, then remodeled to be a nutritional rice which has consistent size, appearance, specific gravity and cooking performance with the natural rice by recombining the starch molecules using a specialized extrusion equipment, thus significant loss of nutrients during the deep processing of the rice is avoided, and the presences of various nutrients in substances are ensured.

The invention discloses a beef paste, comprising the following ingredients: 80-90 weight portions of beef reactant, 0.5-1.5 beef essence, 1-3 weight portions of eatable alcohol, 5-10 weight portions of purified water, 0.5-1 weight portions of thickening agent, and 0.1-0.2 weight portions of potassium sorbate. The whole production process of the beef paste is carried out in a reaction vessel, thus the production process is simple, safe, and healthy. The produced beef past has pure color, sauce flavor, mellow, thick and fresh taste, and abundant nutrition. According to the invention, the proportion of salt is reduced, so that the dietary requirements of modern people for low salt and health are satisfied.

The invention belongs to the food field, and particularly relates to a preparation technology for a hotpot condiment. The preparation technology comprises the steps of putting butter, rapeseed oil, soybean oil, peanut oil and hazelnut oil in a pot; heating to a temperature of 60-80 DEG C; adding ciba pepper, Pixian bean paste, Yongchuan fermented soya beans, Fuling mustard tuber, pickled red pepper, crystal sugar, dried chilli, Fuling oil fermented glutinous rice and Baihualu wine; and stir-frying to a paste state at a temperature of 90-110 DEG C. The hotpot soup brewed by using the hotpot condiment prepared by the preparation technology has a delicious taste; the hotpot condiment retains a flavor of Chongqing old hotpot, increases nutritional performance of the hotpot condiment, and meets dietary requirements of a human body at present.

The invention relates to instant five-cereal porridge which is composed of an instant soup powder mixing package and a nutrient granule package, wherein the mass ratio between instant soup and nutrient granules is 1:4-6; the instant soup powder mixing package comprises, by mass, 2%-3% of black bean powder, 7%-8% of buckwheat, 6%-7% of white granulated sugar, 0.2%-0.3% of sodium carboxymethylcellulose, 0.008%-0.01% of aspartame, and the balance water. The nutrient granule package comprises, by mass, 19-21 parts of black rice flour, 26-27 parts of oat powder and 53-55 parts of peameal. The proteins of the instant five-cereal porridge are matched reasonably, bioavailability is improved, dietary fiber is increased, the dietary requirements for nutrition, convenience and diversification can be met, the soup is made with hot water when the instant five-cereal porridge is eaten, the nutrient granules are ready to enjoy when opened, and the instant five-cereal porridge is extremely convenient and fast to eat and healthy.