204 results about "Dried food" patented technology

The invention relates to the technical field of kitchen environment-friendly treatment, in particular to an environment-friendly kitchen waste solid-liquid separation treatment device which comprises a screw press used for conducting solid-liquid separation on kitchen waste, a material blocking cover is arranged at the discharging end of a screw press body, and the bottom of the material blocking cover communicates with a material collecting cover. A fixing plate is mounted on the screw press body, and the fixing plate is used for fixing the material collecting cover; a discharging plate is fixedly mounted at the bottom of the material collecting cover; according to the screw press disclosed by the invention, the material blocking cover is arranged at the discharging end of the screw press body, so that extruded dry kitchen waste is ensured to fall onto the discharging plate through the material blocking cover and the material collecting cover; and therefore, the extruded dry kitchen waste can uniformly fall into the material receiving barrel through the multiple discharging holes, meanwhile, it is guaranteed that the dry kitchen waste falls into the material receiving barrel to be in a tiled state, and the effective volume utilization rate of the interior of the material receiving barrel is further increased.

A method for producing dry pasta comprising the steps of:preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%;placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar;pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta;conveying and delivering said pasta to a dryer;drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time;extracting said dried pasta from said dryer;wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

The utility model provides a heat preservation type baking oven for wheat biscuit food making, which comprises a baking base body and a baffle plate assembly, baking equipment is arranged at the side end of the baking base body, an air flow equipartition assembly is arranged between the inner walls of the baking base body, a sliding support assembly is arranged between the inner walls of the top of the air flow equipartition assembly, and the baffle plate assembly is arranged on the top of the baking base body. A driving structure is arranged at the side end of the sliding supporting assembly, an overturning structure is arranged on the inner wall of the driving structure, and a collecting disc is arranged in the sliding supporting assembly. According to the heat preservation type baking oven for wheat biscuit food making, due to the fact that the driving structure and the overturning structure are used in cooperation, simultaneous overturning operation can be carried out, it is guaranteed that the two faces of a biscuit can be evenly heated, the situation that one face is burnt while the other face is not thoroughly cooked is avoided, and therefore the baking quality and consistency of products are improved. And in the heat preservation use process, steam generated by the equipment can be evenly distributed into the base body through the arranged airflow evenly-distributing assembly.

The present invention discloses a tray sorting and unloading workstation. The workstation includes a top rotating mechanism for holding a tray; a bottom positioning mechanism for holding the tray; a single-arm unloader located on one side of the top rotating mechanism and the bottom positioning mechanism; a mobile roller conveyor line located below the single-arm unloader; an automatic tray turning machine located outside the mobile roller conveyor; and an empty tray collection belt located below the automatic tray turning machine. This workstation and sorting process can automatically unload freeze-dried food, collect materials, and collect trays, reducing the frequency of manual intervention and ensuring the quality of the freeze-dried food.

1. Name of the product under this design: Dried Fruit Machine (DL‑05K). 2. Purpose of the product of this design: a fruit dryer used for drying food. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

1. Name of the product of this design: Packaging box (dried sweet potato). 2. Purpose of this design product: A dried sweet potato packaging box, mainly used for packaging dried sweet potato, one of the eight major dried foods in western Fujian. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the design points: expanded state diagram. 5. The design for which protection is sought includes color.

This invention discloses a high-strength and tough PET foam sheet and its preparation method, belonging to the field of foam material technology. It comprises the following raw materials in parts by weight: 100 parts food-grade PET resin, 3-7 parts melt reinforcing agent, 3-5 parts crystallization toughening agent, 1-3 parts in-situ fiber-forming reinforcing agent, 1-5 parts compatibility dispersant, and 8-10 parts cyclopentane. The preparation method includes: S1, mixing dried food-grade PET resin with melt reinforcing agent, crystallization toughening agent, in-situ fiber-forming reinforcing agent, and compatibility dispersant to obtain a premix; S2, melting and plasticizing the premix, injecting liquid cyclopentane for blending, and then extruding to a normal pressure environment to obtain a foam sheet blank; S3, cooling and shaping the foam sheet blank, drawing, trimming, and winding to obtain a high-strength and tough PET foam sheet. The foam sheet obtained by this invention has fine and uniform pores, possessing high flexural strength, high modulus, and high impact toughness, with comprehensive performance far exceeding that of traditional PET foam materials.

1. Name of the designed product: movable dryer. 2. Use of the designed product: the designed product is used for drying food. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The invention belongs to the technical field of food processing, and particularly relates to functional freeze-dried food based on solid lipid and a preparation method of the functional freeze-dried food. According to the preparation method of the functional freeze-dried food based on the solid lipid, provided by the invention, lipid micro-nano particles are solidified through a thermal emulsification and low-temperature crystallization process, and an oil-in-water type emulsion carrier system based on the solid lipid is constructed. According to the method, firstly, an emulsion is formed through a thermal emulsification process, and then freeze-drying treatment is performed, so that physical anchoring and diffusion barrier protection of oil-soluble, water-soluble and insoluble nutrients are realized. The high viscoelasticity of the emulsion system is beneficial to uniform dispersion of insoluble components; and finally, performing low-temperature shaping and vacuum freeze drying to remove moisture, so as to obtain the functional food which is crisp in texture and fortified in nutrition.

1. Name of the product of this design: Freeze-dried Pet Food (DGM‑19). 2. The purpose of this design product: for pets to eat. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The utility model discloses a freeze-dried food dicer, which relates to the technical field of food processing, and comprises a bottom plate and a first mounting plate, a plurality of cutting components are mounted at the bottom end of the first mounting plate, each cutting component comprises a shell connected with the bottom end of the first mounting plate, a moving block is arranged in the shell, and the moving block is connected with the bottom end of the first mounting plate. A plurality of guide sliding rails are arranged on the outer wall of the moving block, a sliding block is slidably connected to the inner wall of each guide sliding rail, a supporting column is fixedly connected to one end of each sliding block, a cutter is installed at the bottom end of each supporting column, two grooves are formed in the outer wall of one side of each supporting column, and two limiting blocks are slidably connected to the inner walls of the two grooves correspondingly; one side of each of the two limiting blocks is connected with a second mounting plate; according to the utility model, through the cutting assembly, the problem that the diced size of freeze-dried food is difficult to control uniformly in the manual operation process in small enterprises is solved, and uniform dicing is realized.

To provide a crack prevention agent capable of effectively preventing cracking or chipping of dried food materials during a manufacturing process and transportation, the dried food materials having volume and weight significantly reduced as a result of removal of moisture, and being brittle and easily cracked.SOLUTION: In a method for producing dried food materials using a dry food material crack prevention agent, the dried food material crack prevention agent comprises, as an active ingredient, a hydrogenated saccharide composition containing a total of 40 wt.% or more of hydrogenated monosaccharides and hydrogenated disaccharides.SELECTED DRAWING: None

An industrial apparatus comprises an operating fluid circulating in a circuit 2 which comprises a means 20 for heating the operating fluid and being deprived of an evaporator, and a circulating line 31 in which a heat transfer fluid circulates. The circulating line 31 is a closed loop. The flow rate of the heat transfer fluid in the circulating line is between 10 and 500 m3 / h. A first heat exchanger places the circuit and the circulating line in thermal communication. An industrial heater 92 comprises a second heat exchanger 902 in which the circulating line passes. The heating means consists of a piston pump 21 heating by friction. The heat transfer fluid is other than water. A motorised valve 93 controls flow rate of the operating fluid. The heater may create steam to dry food or non-foods, may be a distiller, pasteuriser or reactor carrying out a chemical reaction. The piston pump may comprise a magnetic asynchronous electric motor and a temperature sensor 321 regulates operation thereof. A control unit may regulate temperatures and pressure to keep the operating fluid in liquid phase. The apparatus may comprise a filter 61 and sight glass 62 downstream of the first exchanger.

This invention discloses a method and apparatus for modeling the gastric emptying characteristics of compressed dry food. The method includes: obtaining a set of gastrointestinal digestive enzyme concentration ranges; the set of gastrointestinal digestive enzyme concentration ranges includes salivary amylase concentration range, pepsin concentration range, and pancreatic enzyme concentration range; based on the set of gastrointestinal digestive enzyme concentration ranges, performing measurement processing on the compressed dry food to obtain a set of gastric retention rate values; and performing gastric emptying characteristic modeling on the set of gastric retention rate values ​​to obtain a set of gastric emptying models.

Solid-state imaging configured to acquire information regarding moisture content together with appearance data is disclosed. In one example, a solid-state imaging device includes an imaging element and a processing circuit. The imaging element includes, in a single pixel array, a visible-light receiving element that receives visible light and an infrared-light receiving element that receives infrared light in at least a short-wavelength infrared band. The processing circuit generates a first image illustrating an image of a dried food in a visible region and a second image illustrating an image of the dried food in an infrared region from data acquired by the imaging element, and inspects the dried food from the first image and the second image.

The present invention relates to a drying system for drying foods such as fruits and vegetables under sterile conditions, in a shorter period of time, using less energy and without the formation of toxic substances.

The utility model relates to the technical field of food processing, and discloses a dryer for food processing, which comprises a drying box, and an automatic replacement assembly is arranged at the bottom of the right end of the drying box and is used for replacing dried food. According to the drying machine for food processing, the overturning assembly is installed, an overturning frame can be overturned and adjusted on the inner side of a movable frame along a rotating column, a supporting spring is arranged on the outer side to push a control motor to extend outwards, a control shaft is kept in a protruding state when extending outwards, and a trapezoidal inclined face at the tail end can provide guiding; when the movable frame moves to the center, a control shaft is inserted into a trapezoidal groove of a rotating column, so that the control motor can utilize the control shaft to drive an overturning frame to perform overturning treatment, the marinated products can be prevented from being damaged, and the stability of the marinated products is improved. And meanwhile, the surfaces of the marinated products can be uniformly dried.

The invention relates to the field of food, in particular to a preparation method of crisp solid food. The preparation method mainly comprises the steps of conditioning, puffing and low-temperature drying, and specifically comprises the following steps: mixing a meat emulsified product, grease, crushed fruits and vegetables and powder, and performing conditioning treatment for 50-150 seconds under the conditions that the temperature is 85-100 DEG C and the water content is 20-40% to obtain a conditioned product; performing puffing treatment on the conditioned product at 70-130 DEG C to obtain a puffed product; and carrying out low-temperature drying on the puffed product at the temperature of less than 100 DEG C until the water content of the product is 3-7%. Experiments prove that the crispy solid food prepared by the preparation method provided by the invention has the advantages of good palatability, moderate hardness, good crispness and sufficient nutrition.

An animal feeder that is configured to facilitate feeding of an animal wherein the present invention is operable to mix a first food material with at least one additional food material and dispense into a container. The present invention includes a dry food module that has an interior volume operable to receive and store dry food material therein. The food material within the dry food module is transferred into a hopper module. A food supplement module is provided and is operably coupled to a milling module. The food supplement module receives a second food material which is transferred into the milling module and subsequently introduced into the hopper module. A second embodiment of the present invention includes a flexible delivery tube that has a rotatable auger member disposed therein that is configured to provide transfer of food from the animal feeder into a suitable container.

The utility model relates to a drying technology, in particular to food drying equipment which comprises a drying room, the drying room comprises a heat preservation board room, and a middle wind shield used for dispersing hot air is fixed to the inner wall of the heat preservation board room; and the circulating fan system is arranged in the cavity of the heat preservation board room. Cooperative work of all the systems and parts is optimized, the food drying quality and efficiency are improved, the circulating fan system and the heating system are tightly matched, it is ensured that hot air can evenly cover all corners in the drying room and make contact with all layers of materials, efficient drying is achieved, linkage of the air supplementing system and the humidity discharging system is achieved, and the drying efficiency is improved. The air pressure balance in the drying room is maintained, the drying environment is optimized, the drying effect is further improved, the heating system rapidly and evenly transfers steam heat to air through efficient heat exchange, the heat energy utilization efficiency is improved, and energy consumption is reduced.

This invention discloses a waste treatment device and its drying control method and apparatus, as well as a readable storage medium. The waste treatment device includes a receiving cavity and a heating component, the heating component being configured to heat the receiving cavity. The control method includes: controlling the heating component to operate when the waste treatment device starts working; and controlling the heating component based on the humidity inside the receiving cavity when the temperature inside the receiving cavity reaches a first preset temperature. The drying control method of this invention can quickly dry food waste inside the receiving cavity, greatly reducing operating time.

The invention discloses a TPU composite film based on a sports water bag and a preparation method of the TPU composite film. The preparation method comprises the following steps: drying food-grade TPU resin, and adding a hydrolysis inhibitor and an antioxidant stabilizer to obtain a pretreated base material; preparing a hydrolysis-resistant modified prepolymer; carrying out melt blending on the pretreated base material, the composite antibacterial agent, the hydrolysis-resistant modified prepolymer and the modified barrier filler in a double-screw extruder; casting the obtained composite melt into a film, and cooling; stretching, shaping and rolling the primary film to obtain the thermoplastic polyurethane composite film for the sports water bag; the hydrolysis-resistant modified prepolymer, the composite antibacterial agent, the modified barrier filler and the modified elastomer are introduced into TPU, and twin-screw melt blending, film casting and two-way stretching and heat setting processes are combined, so that the hydrolysis resistance, antibacterial stability, folding resistance and dimensional stability of the film are effectively improved; the sports water bag is more suitable for long-term water storage and repeated use.

The preparation method comprises the following steps: (1) compounding hermetia illucens larvae, whole tenebrio molitor and euphausia superba according to a mass ratio of (3-5): (2-4): 1, carrying out enzymolysis, and reacting with a yeast cell wall extract to form a glycopeptide compound; (2) coating the glycopeptide compound with a mannan oligosaccharide and chitosan solution to form microcapsules, and controlling the release rate of the microcapsules in simulated gastric juice to be lower than 30% and the release rate of the microcapsules in simulated intestinal juice to be higher than 80%; (3) co-fermenting the microcapsules, clostridium butyricum and pediococcus acidilactici, and adsorbing fermentation liquor on the porous starch; (4) performing dry mixing on the functional compound, the fermentation compound and the base material, and performing low-temperature puffing; and (5) sequentially spraying a vitamin D3 grease layer, a pectin-whey protein protective layer and a solution containing TGF-beta2 on the surfaces of the particles. Through cooperation of multiple processes, the immune function and intestinal health of pets are remarkably improved, and the product is good in stability and palatability.

The invention belongs to the technical field of food processing, and particularly relates to porous starch and efficient rehydration dried food based on the porous starch. The natural starch is subjected to porous modification by adopting ultrasonic and gradient enzymolysis, the specific surface area, porosity and average pore size of the porous starch are precisely regulated and controlled, and a honeycomb pore structure with connectivity greater than or equal to 90% is constructed; the modification effect is enhanced through a sodium alginate auxiliary agent, and a starch-K-carrageenan synergistic interaction technology is combined, so that the structural stability and taste of a rehydrated product are ensured while the water absorption performance of the starch is improved. When the method is applied to the quick-cooking fine dried noodles, the rehydration time is shortened, the rehydration amount is increased, the cooking loss is reduced, and compared with the traditional process and the technical scheme of the comparison file, the double breakthrough of rehydration efficiency-product quality is realized. The method is green and efficient, the rehydration performance and quality of the starch-based dried food are remarkably improved, and the method is suitable for large-scale production of the dried food.

The embodiment of the invention provides a program execution method, cooking equipment, a system and a storage medium. The method comprises the following steps: adding water, uncooked rice and dried food materials, heating and stirring; and when the target parameter of the uncooked rice is greater than or equal to a preset threshold value, performing stir-frying cooking. According to the method, two cooking devices do not need to be used, cooking of the uncooked rice and rehydration of the dried food materials can be achieved in the same pot, and the whole process of cooking of the uncooked rice, rehydration of the dried food materials and final stir-frying is coherent, short in consumed time and high in efficiency.

1. Name of the product of this design: Freeze-dried Pet Food (DGM‑18). 2. The purpose of this design product: for pets to eat. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention discloses a processing control method for freeze-dried pet food, relating to the field of food processing technology. The method comprises obtaining thermal property data of a target water-containing material; performing a pre-freezing temperature analysis to obtain a pre-freezing temperature range; performing a drying temperature analysis to obtain a drying temperature range; performing a control deviation analysis on the equipment based on the pre-freezing temperature range and the drying temperature range to generate pre-freezing control parameters and drying control parameters; optimizing the vacuum control parameters based on the impact of the vacuum control parameters on the freezing rate, drying rate, and product quality, with the goal of shortening the freeze-drying time, to obtain an optimal vacuum control parameter combination; and performing processing control on the target water-containing material based on the pre-freezing control parameters, drying control parameters, and the optimal vacuum control parameter combination to generate the target freeze-dried food. This method solves the technical problem of low production efficiency due to the influence of control parameters in the prior art, and achieves the technical effect of automatically adjusting parameters.

This invention discloses a uniform heating system and a method for regenerating materials and drying food. Traditional heating methods rely on heat transfer from the inside out between particles, resulting in a large temperature difference between the inside and outside of the material, which affects the drying or contamination removal effect. The rotating drive component of this invention allows the cavity to rotate in both directions and adjust its tilt angle. Based on the current signal detected by the ammeter, the tilt angle of the cavity can be set at the angle corresponding to the maximum current when the material flows within the cavity. This controls the material flow rate within the cavity to achieve the optimal current value, resulting in rapid and uniform heating. During material regeneration, if the material is conductive, it is heated directly; if the material is non-conductive, it is mixed with conductive particles, and the conductive particles are heated first. Each conductive particle then transfers heat to the surrounding material. With the help of thermocouple feedback signals, the regeneration efficiency and effect, especially for non-conductive materials, are greatly improved.

The utility model belongs to the technical field of food packaging, and particularly relates to a herbal dry food packaging device which comprises a tank body and a packaging part, the tank body is provided with a canning opening and a liquid leakage hole, the packaging part can package the canning opening and the liquid leakage hole so that a closed loading cavity can be formed in the tank body, the packaging part can be removed or damaged, and the shape of the tank body can be adjusted. Due to the fact that the shape of the can body can be adjusted, the can body can be adjusted to be small in shape when the tea leaves and other herbal dry goods are packaged so as to load the tea leaves and other herbal dry goods, the space occupied by the can body in the packaging and transporting process is reduced, and more cans of tea leaves can be placed in the fixed packaging space. And then, as the volume of the herbal dry goods such as tea leaves can be increased due to soaking when the herbal dry goods are brewed, a user can adjust the tank body to be larger in shape after removing or damaging the packaging part from the tank body when brewing the herbal dry goods, so that the space of the loading cavity in the tank body is increased, the soaked tea leaves can be better loaded, and the situation that the tea leaves run out of the tank body due to soaking expansion is reduced.