7 results about "Egg custard" patented technology

The invention discloses a steamed water egg maturity detection method, computer equipment and a system, and relates to the technical field of food processing, computer simulation and machine learning. The method for detecting the maturity of the steamed water eggs comprises the following steps: collecting actually measured temperature data in a steaming process of the steamed water eggs in real time; establishing a geometric model, a coupling equation set and the thermophysical parameters to generate reference prediction data; building an analysis platform, training an initial detection model according to the reference prediction data, and extracting a target detection model from the initial detection model according to a training result; generating model prediction data according to the target detection model; verifying the target detection model according to the actually measured temperature data and model prediction data, and optimizing the target detection model according to a verification result; and analyzing the steaming maturing process of the steamed eggs according to the optimized target detection model. With the adoption of the method, the maturity of the steamed water eggs can be scientifically judged, the cooking efficiency is improved, and the taste quality is controlled.

The invention discloses a compound probiotic preparation for breeding macrobrachium rosenbergii as well as a preparation method and application of the compound probiotic preparation, and relates to the technical field of microorganisms, the compound probiotic preparation comprises the following active strains: Lactococcus gasseri, Bacillus subtilis and Nitrobacter winogradski, and the compound probiotic preparation comprises the following active strains: Lactococcus gasseri, Bacillus subtilis and Nitrobacter winogradski, and the compound probiotic preparation comprises the following active strains: Lactococcus gasseri, Bacillus subtilis and Nitrobacter winogradski. Wherein the preservation number of the lactococcus format is CGMCC (China General Microbiological Culture Collection Center) No.31024. According to the physiological requirements of different development stages of the Z1-Z4 stage and the Z5-P1 stage of larvae, 2: 1 and 2: 1: 1 bacterial strains are adopted for staged accurate addition respectively, meanwhile, artificial seawater of a specific formula is matched, baits such as fairy shrimps and egg custard are quantitatively fed according to the development stage, key water quality indexes such as dissolved oxygen, ammonia nitrogen and nitrite in a water body are strictly regulated and controlled, and the quality of the larvae is improved. A green seedling raising technical system integrating probiotic micro-ecological regulation and control, precise nutrition supply and water quality management is formed, and finally the effects of improving the survival rate of larvae, reducing the metamorphosis rate, promoting growth and development and replacing antibiotics for use are achieved.

1. Name of the design product: Packaging box (Egg Custard Cookies). 2. Use of the design product: Used for packaging boxes to package and hold biscuit snacks. 3. Design points of the design product: Lies in the combination of shape, pattern and color. 4. The picture or photograph that best shows the design points: Perspective view. 5. The design for which protection is claimed includes color.

(1) The article (hereinafter referred to as "this article") 1 of the present design is a steamer that enables a cooking method of heating food materials with steam, such as steamed egg custard. (2) As shown in the reference figure 2 showing the disassembled state, the article 1 includes a lid portion 10 that surrounds a container 5 for putting food materials, and a bottom portion 20 on which the container 5 can be placed and that can be locked to the lid portion 10. (3) As shown in the reference figure 2 showing the disassembled state and the cross-sectional view taken along the line A-A, the lid portion 10 is a cylindrical body that opens on the bottom side, and an inner space 10a is formed. The ceiling surface of the inner space 10a is inclined downward as it is separated radially from the axis 10b of the lid portion 10. That is, the ceiling surface is an inclined surface. Thereby, water droplets generated by condensation from the steam are more likely to be guided to the outer peripheral side of the lid portion 10 compared to when the ceiling surface is flat. Therefore, even if the upper part of the container 5 is not closed, it is difficult for water droplets to enter. As a result, as the container 5, not only those with a closed upper part but also those with an open upper part like a teacup or a mug can be used. (4) Also, as shown in the bottom bottom view, a plurality of slits 20a are formed in the bottom portion 20. Thereby, each hole can be made larger in size, and the area of the placement surface of the bottom portion 20 (the surface on which the container 5 is placed) can be relatively reduced. Therefore, the surface tension of water becomes weaker, and the effect of easily draining water can be expected. (5) Also, as shown in the reference figure 2 showing the disassembled state and the front view of the lid portion, a plurality (more specifically, three) of protrusion portions 15 are provided at the lower part of the lid portion 10, and at the tip of each protrusion portion 15, a plurality (more specifically, three) of locking portions 16 extending radially from the outer peripheral side of the lid portion 10 are formed. Also, notches 25 corresponding to the respective protrusion portions 15 are formed on the outer periphery of the bottom portion 20, and each locking portion 16 is inserted into the notch 25 from the corresponding insertion region 26. Here, each of the plurality (more specifically, three) of notches 25 is formed along the circumferential direction of the bottom portion 20, and each protrusion portion 15 can be fitted into the corresponding notch 25. (6) Thus, during the heating cooking process, the food materials arranged in the inner space 10a of the lid portion 10 are exposed to steam.Also, after cooking, the lid portion 10 is relatively rotated about the axis 10b with respect to the bottom portion 20, and the lid portion 10 is rotated from the locked position (see Reference Figure 2 showing the state where the handle is lifted) to the removed position (see Reference Figure 1 showing the state where the handle is lifted), whereby the lid portion 10 can be easily removed from the bottom portion 20. Therefore, after cooking, the cooking target can be quickly made ready for eating. (7) As shown in Reference Figure 2 showing the disassembled state and the front view of the lid portion, a handle 17 is formed on the upper portion of the lid portion 10. Here, the handle 17 is swingable about the swing axis 10c.

The utility model discloses equipment for automatically seasoning, cooking and automatically selling edible eggs without breaking shells, aims to improve the processing efficiency and selling convenience of the edible eggs, and mainly comprises an egg placing bin, an edible egg seasoning mechanism, a seasoning injection mechanism, a steam box, egg custard equipment, selling equipment and an equipment supporting frame, the equipment has the core functions of seasoning without shell breaking, steaming and automatic selling; the egg placing bin is provided with a multi-layer structure and is provided with an up-and-down moving and transferring mechanism, so that eggs are convenient to store and take; the seasoning injection mechanism accurately injects seasoning into the eggs through a puncture device, so that the flavor is uniform; the egg custard steaming equipment is combined with the steam generator, so that rapid heating is realized, and fresh and tender taste of eggs is kept; the selling equipment comprises an egg taking device and a packaging device, steamed edible eggs are quickly transferred to a customer meal taking window through a mechanical arm or a conveying belt, and the customer experience is improved; the equipment adopts efficient automatic design to improve the processing efficiency, reduce manual intervention and ensure food sanitation and safety.

The application relates to a method for hatching artemia and a method for breeding macrobrachium rosenbergii. The method for hatching artemia comprises the following steps: soaking and disinfecting artemia eggs in a first disinfectant, cleaning the artemia eggs with water, and then hatching the artemia eggs in salt water to obtain artemia nauplii; soaking and disinfecting the artemia nauplii in a second disinfectant, cleaning the artemia nauplii with water, and then hatching the artemia nauplii in seawater containing a composite beneficial microorganism preparation to obtain artemia nauplii carrying the composite beneficial microorganism; and the composite beneficial microorganism preparation comprises lactic acid bacteria and butyric acid bacteria. The method for breeding macrobrachium rosenbergii comprises the following steps: arranging macrobrachium rosenbergii larvae in a breeding water body, feeding the artemia nauplii carrying the composite beneficial microorganism on the second day of the arrangement, and increasing the feeding amount day by day until the macrobrachium rosenbergii larvae develop to the eighth stage, and then mainly feeding egg custard and supplementarily feeding the artemia nauplii carrying the composite beneficial microorganism. The application solves the problem of low metamorphosis development rate of the larvae in the prior art method for breeding macrobrachium rosenbergii.

1. Name of the product in this design: Ice Cream Packaging Bag (Egg and Milk Pudding). 2. Purpose of this design: For product packaging. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the left view, right view, top view, and bottom view are omitted.