605 results about "Fast foods" patented technology

The apparatus and method of the invention relate to data entry and menu selection. Applications include: (a) data entry for ideographic languages, including Chinese, Japanese and Korean; (b) fast food ordering; (c) correction of documents generated by optical character recognition; and (d) computer access and speech synthesis by persons temporarily or permanently lacking normal motor capabilities. In a preferred embodiment, each option of a menu is associated respectively with a selectable region displayed adjacent an edge of a display, forming a perimeter menu and leaving a region in the center of the perimeter menu for the output of an application program. Selectable regions may be on the display, outside the display, or both. A menu option may be selected by clicking on the associated selectable region, by dwelling on it for a selection threshold period or by a cursor path toward the selectable region, or by a combination thereof. Remaining dwell time required to select a selectable region is preferably indicated by the brightness of the selectable region. Submenus of a perimeter menu may also be perimeter menus and the location of a submenu option may be foretold by the appearance of its parent menu option. Menu options may be ideographs sharing a sound, a structure or another characteristic. Ideographs, which may be homophones of one another, may be associated with colored indicating regions and selection of an ideograph may be made by speaking the name of the associated color.

Systems and methods are provided to facilitate transactions. An indication associated with an item is received from a player, and a game event outcome associated with the player is determined. For example, a player may indicate that he or she is interested in receiving a free soft drink at a fast food restaurant, and a payout amount associated with the player's instant lottery ticket may be determined. It is then arranged for the player to receive the item based on information associated with the item and the game event outcome.

The invention relates to a baked fast food and a method for making the same, in particular to a trtary buckwheat potato crisp containing nutritional ingredients such as trtary buckwheat and the like and having dual effects of nutrition and health care and a method for making the same. The food is characterized by the addition of trtary buckwheat having the effects of preventing cardiovascular and cerebrovascular diseases and protecting health; and the food is made through a special fabrication process and has both nutritive value and health care function.

The invention aims to provide a preparation process of Qishan diced meat sour and spicy fast-food sweet potato noodles, which is used for preparing fast-food sweet potato noodles with local flavor. The Qishan diced meat sour and spicy fast-food sweet potato noodles are characterized by containing the following components in parts by weight: 65+/-5 parts of sweet potato full-powder noodle blocks, 12+/-2 parts of diced meat seasoning packet, 10+/-2 parts of seasoning powder packet, 5+/-1 parts of vegetable packet, 8+/-2 parts of hot pepper packet and 10+/-2 parts of vinegar packet. The Qishan diced meat sour and spicy fast-food sweet potato noodles are prepared through full powder of sweet potato and keeps nutrient components of sweet potato; meanwhile, combined with the seasoning packet with the flavor of Qishan local snacks, the Qishan diced meat sour and spicy fast-food sweet potato noodles become a fast food with special flavor. When being eaten, the noodles are only mixed with boiled water. Because of not being fried, the fast food is more nutritious than the traditional fried instant noodles.

The invention provides a glutinous rice pig-blood sausage and production method thereof, belonging to the food, using glutinous rice, pork intestines, pork and pig blood as the main materials and salt, pepper and sodium glutamate as the auxiliary materials. The glutinous rice pig-blood sausage comprises by weight parts: pork intestines 100 parts, glutinous rice 60-100 parts, pork 5-50 parts, pig blood 5-50 parts, iodine salt 0.5-3 parts, pepper 0.1-1.0 part and sodium glutamate 0.5-1.0 part. The production method comprises the following steps: cleaning, soaking and braising the glutinous rice, chopping the fresh pork into chopped meat, cleaning the pork intestines; uniformly mixing the fresh pig-blood, glutinous rice and chopped meat, adding salt, pepper, sodium glutamate into the mixture and uniformly stirring up the mixture; filling the port intestines with the mixture using a pre-cleaned filling machine and bundling and shaping the filled port intestines to obtain the crude materials; braising the crude materials and cooling, sterilizing and vacuumizing the glutinous rice pig-blood sausage to obtain the finished products of the glutinous rice pig-blood sausage. The glutinous rice pig-blood sausage has features of special taste, rich nutrition, fresh taste, convenient carry and edible convenience, namely a fast food with special taste.

A beef-flavored essence preparation method, comprising the following steps of: degreasing cleaned ox bones at a high temperature crushing the ox bones by using a crusher after drying treatment for 30 minutes, and sieving by using a 100-mesh sieve to obtain ox bone powder; adding the ox bone powder into a reaction kettle, adding water into the reaction kettle in a material and liquid ratio of 1:14 to prepare an ox bone powder primer solution, adjusting the pH, adding a pepsase for enzymolysis for 3 hours and then adding a compound enzyme in proportion for further enzymolysis, and on the basis, inoculating compound bacteria in a certain proportion to ferment to obtain a bone collagen peptide solution; carrying out Maillard reaction on the bone collagen peptide solution and a reducing sugar to obtain an essence base material; and then mixing the base material with marinade in a certain proportion, blending, concentrating and drying to obtain the beef flavor essence. The beef-flavored essence prepared by the preparation method in the invention has the advantages of being natural in raw material, pure in meat flavor, lasting in fragrance and the like, and is widely applied to foods such as instant noodles, soup bases, fast foods and the like so as to increase or endow the food with a unique meat flavor.

The invention discloses a corn quick cooking rice gruel and a production method thereof, aiming at solving the problem of single nutrition of the existing fast food. The production method is characterized in that: a. rice, sorghum rice and unpolished rice do not need processing; b. cowpea, mung beans, small red beans, black kerneled rice, small fragments, myotonin and sticky rice are cleaned and edulcorated; the methods of screening, air separation and the like are adopted to remove impurities and imperfect grains and grains damaged by disease and pests; the provisions are dipped in water to moisten the provisions, dried by a microwave and naturally cooled by radiation and burned grains are removed; e. the provisions are mixed evenly by the following weight proportion: 60% of the rice, 10% of the cowpea, 10% of mung beans or the small red beans, 10% of the black kerneled rice and 10% of one of the sorghum rice, the small fragments, the myotonin, the unpolished rice and the sticky rice; and d. the mixture is vacuumized. The corn quick cooking rice gruel is rich in nutrition, convenient in eating and can be produced continuously.

The invention discloses instant porridge, which adopts debranned wheat, polished glutinous rice, millet, corn grit, soybean, mung bean, jumble bead, white Dutch runner bean, peanut, Chinese chestnut, enucleated Chinese date, sesame, dry carrot, barbary wolfberry fruit and tea leaf as raw materials and is made into medicinal granules by frying, crushing, preparing and packaging. The invention is importantly characterized by rich nutrition and consumption convenience; being made into small packs, the instant porridge is ready after being mixed with boiling water and is ideal liquid food for office workers.

The invention relates to a production process of convenient preserved egg and pork congee, which belongs to the technical field of food processing. The production process comprises the following steps of: curing rice and sticky rice, pre-cooking the rice and the sticky rice, processing preserved eggs and fresh pork, and canning the food. The convenient preserved egg and pork congee is prepared by mixing the rice and the sticky rice according to a certain ratio and matching appropriate auxiliary ingredients. The preserved egg and pork congee is full of nutriments, is capable of promoting appetite and the digestive absorption of nutrients and improving iron-deficiency anemia, is less in cholesterol, has the functions of warming spleen and stomach and is suitable for being appropriately taken by ordinary people. Meanwhile, the convenient preserved egg and pork congee conforms to a modern diet concept and is fast food for supplementing nutrients of modern people with a rapid pace of life.

A portable soft-sided pocketed case or condiment caddy constructed particularly for containing, organizing, and transporting packets of food condiments, and other basic items such as napkins, straws and eating utensils, provides convenience and handy availability. The caddy includes a left and right panel flexibly joined together by a hinged portion and a zipper extends around three sides of the panels. A plurality of open mesh pockets and several elastic strips are attached to the interior surface of the left and right panels. The open mesh pockets are sized to accommodate small flexible condiment packets of condiments, such as catsup, mayonnaise, mustard, relish, various sauces, salad dressings, etc., of the type one receives from fast food restaurants, also salt and pepper packets, sugar or sweetener packets, and a quantity of toothpicks. The elastic strips hold additional condiment packets and one elastic strip is configured to hold knives, forks and spoons. An elongate pocket on the front cover holds straws and/or napkins. An optional transparent zippered money pocket on the front cover accommodates paper currency, coins, car keys, and other loose items. An elongate transparent zippered cargo pocket on the exterior of the right panel accommodates miscellaneous larger items.

Handheld dedicated device for diabetes management. The device has nutritional information for 35,000 food items. Food items from fast food restaurants and various brands of food. The device provides a way of looking up all this information. The device can store information entered by the user of the device on food eaten, glucose levels, medication, insulin and exercise data. It also provides a way to save information from blood tests like Hemoglobin A1c which is an average of blood glucose levels over three months, blood pressure, and cholesterol. The input source for the device is keypad or voice command means.

The invention discloses a method for processing an egg amazake fast-food product. The method comprises the following steps of: 1, filling amazake finished products into bags to form amazake bags, wherein the weight of each bag is 50 to 200 grams; processing eggs into scrambled egg solids, and packaging into the bags to form egg bags, wherein the weight of each bag is 3 to 20 grams; 2, putting the amazake bags and the egg bags into a container; and 3, sealing the container. The egg amazake fast-food product comprises the container, wherein at least two containing areas are arranged in the container; and the amazake bags are put into the first containing area, and the egg bags are put into the second containing area. The amazake bags and the egg bags which are obtained by the processing technology are put into the container simultaneously, so that the amazake and the eggs are provided for consumers in a fast-food mode to meet the demand of eating the egg amazake fast-food product while the egg amazake fast-food product is opened by the consumers. When the egg amazake fast-food product is eaten, the amazake bags and the egg bags are taken apart simultaneously, poured into the container and infused by water.

The invention provides a method for processing fermented type nutritional fruit and vegetable powder rich in vitamin. One or more yeast is utilized; fruit and vegetable juice squeezed from oranges, strawberries, tomatoes, apples, watermelons and grapes serve as basic materials; a special fruit and vegetable juice processing complex enzyme technique and a fruit and vegetable juice mixing process are combined; ventilated aerobic fermentation is performed for 40 to 60 hours; natural fruit and vegetable powder is processed by a spray drying technique; and the yield of the fruit and vegetable powder can reach 8 to 20 percent. Compared with the traditional fruit and vegetable powder, the fermented type nutritional fruit and vegetable powder is a pure natural green product, wherein after the fruit and vegetable powder is processed by procedures of enzyme treatment, fermentation and the like, the nutritional ingredients of vitamin, pectic oligosaccharide, amino acid and the like are greatly increased; dispersibility and water solubility are high; water content is less than or equal to 8 percent; and the fruit and vegetable powder is suitable to be preserved for a long time. A composite nutritional product can be produced by mixing the fruit and vegetable powder serving as the basic material and is widely applied in the fields of beverage, fast food, health-care products and the like. By the method, comprehensive economic benefit of fruit and vegetable industry can be increased on the whole, waste of resources is reduced and environment is protected. The method is a novel fruit andvegetable processing method.

The invention discloses a miscellaneous grain and miscellaneous bean instant noodles for children and a preparation method of the noodles, and belongs to the technical field of intensive processing of agricultural products. The instant noodles are creatively developed according to the basic principles of food nutriology, diet pagoda and characteristics of demand for nutritious food of children at age 2 to 12, and are characterized by the following aspects: wheat meal, maize meal or maize kernels are taken as the basic material; oat, buckwheat, millet, black kerneled rice, jumble beans and green beans are taken as auxiliary material; physical indexes including hardness, glutinosity, resilience, cohesiveness, elasticity, gumminess and chewiness are taken as product quality testing indicators; and the core technical parameters of preprocessing, mixing, extrusion, swelling, forming and drying of the basic and the auxiliary materials are optimized. The instant noodles are suitable for being taken by children at the age 2 to 12, do not need to be boiled at a high temperature, only need to be directly soaked in mild water or purified water for 15 to 25 minutes, have the characteristics of having balanced nutrient and being fast food, convenient, green, safe and easy to ingest, and can particularly meet food demand under irresistible natural disaster and special environment.

The invention relates to a quick cooking black rice porridge which is applicable for being eaten as a breakfast in particular. The quick cooking black rice porridge is obtained by carrying out selecting, garbling, impurity removing, cracking, filtering, curing, cracking and mixing on black rice, sugar and black sesame The materials are cooked in a shorter time by utilizing a proper temperature and a high pressure method to maintain the nutrition components in the original rice, thus being beneficial to the absorption of the human body; besides, the nutrition value is far higher than that of the traditional processing technique; the quick cooking black rice porridge belongs to a pure natural green food and fully shows the characteristics of convenient, quickness, sanitation, nutrition, delicious flavour and health of fast foods.

The invention discloses an effervescent tablet capable of fast detecting nitrite in food, relating to the field of safety and fast food detection and aiming at solving the problems that the commonly-used method for detecting nitrite is complicated in steps and required for instrument and equipment and real-time fast detection can not be carried out on site, the fast detection kit of existing-form nitrite is inconvenient to operate, easily-deteriorated in transportation and storage or usage process, and the like. The tablet for detection comprises ingredients in percentage by weight: 1.4%-5% of detection agent, 16.5%-18.2% of acid agent, 69.1%-74% of filling agent, 1%-1.1% of lubricating agent, and 2.2%-3.4% of effervescing agent. The effervescent tablet can be directly applied to fast semi-quantitative or qualitative detection of nitrite in a food extracting solution, is simple and convenient to operate, can be fast dissolved and react with nitrite to produce colored matters convenient to visually observe, not easy to deteriorate in the transportation and storage and usage processes, easy to store, long in shelf life, low in production cost and capable of carrying out scale production.

The invention aims to provide a Chinese fast food of a store-type restaurant, which makes Chinese food cold dishes such as pork lungs in chili sauce and the like, pot-stewed food such as pork spine with bone and the like, stewed dishes such as lamb chops stewed with tomatoes and the like and cook food such as braised pork of Mao Family style and the like into fast food, and then converts into fastfood or eating products by service of no-kitchen store-type restaurants. When eating in the store-type restaurant, customers can eat only by opening the package or heating in a microwave oven after opening the package or directly heating in a microwave oven without opening the package, so that fast food products are converted into fast food. When customers want to take food away instead of eatingin the store-type restaurant, fast food products becomes fast food commodities which can be eaten by heating with boiled water or open fire in the journey or families or other occasions so as to convert fast food products into fast food. The invention is a Chinese fast food which can be eaten after opening and can be eaten and sold in the store-type restaurant.

The invention relates to a method for processing chicken essence by using chicken osseins, which carries out enzymolysis, Maillard reaction, proportioning and homogenizing on osseins the protein content of which is more than 30% to prepare the chicken essence product. By using chicken osseins to produce the chicken essence, the invention can lower the cost of the chicken essence and raise the added value of the product; the product has the advantages of high protein content and increased nutritional ingredients; and the product has full flesh odor and sufficient chicken fragrance, and can be widely used for the seasoning and the flavor enhancing of various salty foods such as meat products, vegetable products, fast foods, bean products, condiments, instant noodle seasoning packs and the like.

The invention relates to a formula and a preparing process of a dish (soup) with eight food materials. The formula and the preparing process are as follows: 1. the formula: (1) main raw materials; (2) condiments: and (3) an oil bag, wherein the main raw materials include broccoli, burdocks, white turnip, carrots, pumpkins, agarics, mushrooms and dried purple seaweeds; the condiments include salt, monosodium glutamate and spices; 2. raw material processing: firstly cleaning vegetables, and slicing; 3 the preparing process: dewatering and drying the vegetables; uniformly stirring; cutting into strips or grinding into powder, wherein the strip-shaped vegetables need to be soaked in boiling water for 3-5 minutes and can be mixed for eating, and the powdery vegetables are soaked by the boiling water for drinking; and flavouring: independently packaging the condiments. The dish (soup) with eight food materials not only can be ate as mixed vegetables, but also can be made into soup, not only has good taste and the effect of replenishing human body essential energy, but also is a popular fast food. The dish (soup) with eight food materials does not contain additives and is convenient to carry; in addition, the invention realizes the health care effect of integrating cancer prevention, cancer resistance, blood fat reduction, blood sugar reduction, cholesterol reduction, blood pressure reduction, gastric ulcer and duodenal ulcer treatment, apoplexy prevention, anti-aging, and integrated function of beauty and health care.