2731 results about "Flesh" patented technology

The invention provides novel multifunctional jam, which comprises fruit flesh particles, wherein the jam comprises the following ingredients through being calculated according to the weight: 70 to 80 parts of fruit flesh, 0.1 to 0.3 parts of vitamin C, 0.3 to 0.8 parts of citric acid, 80 to 120 parts of sweeteners and 0.5 to 1.2 parts of thickeners. The novel multifunctional jam has the beneficial effects that the pigment-free, essence-free and preservative-free green healthy jam integrating nutrition, delicacy and multifunctional eating is provided, the use additives of the jam are few, meanwhile, the jam can be made into fruit tea, fruity milk or fruity yoghourt by warm water, milk, yoghourt and the like, and the requirements of different user groups can be met.

A moving object monitoring surveillance apparatus that controls a camera using a motorized panhead and a motorized zoom lens to identify correctly a moving object, particularly, a person is disclosed. The apparatus includes a video device acquiring information of the image of a moving object as a video signal, a panhead for panning and tilting the video device, a frame grabber for extracting, frame by frame, a still image from the video signal output from the video device and binarizing the still image into frame data, a plurality of frame memories for alternately storing the binarized frame data, a CPU for controlling the operation of the panhead and for processing the frame data, and an image database for storing the processed data. The video device sequentially monitors at least one single surveillance area. The CPU compares frame data with immediately prior frame data to determine a difference therebetween, tracks coordinates corresponding to the difference if the difference is detected, and detects and expands a particular color.

This invention relates to a new and distinct variety of strawberry named `Ventura`. The variety is similar to the varieties `E26`, `Montalvo`, and `Baeza`. The variety is distinguished from `E26`, `Montalvo`, and `Baeza`, in particular, by its globose to flat globose habit, medium density, weak to medium vigor, medium leaf glossiness, calyx diameter that is smaller relative to the corolla, semi-erect attitude at first picking, conical to cordate fruit shape, slight differences in shape between the primary and secondary fruit, narrow band without achenes, insertion of the calyx that is in a basin to level, weak to medium adherence of the calyx, and fruit with firm flesh and a small hollow center.

By effectively inhibiting ozone escape from ozonized water, a livestock sterilizing method which does not have the possibility of having an adverse effect on man and livestock is provided. Sterilizing of livestock is performed by including an ozonized water producing step of producing ozonized water with a particle size R of a contained ozone bubble satisfying 0<R<50 nm and an ozone concentration of 3 ppm to 20 ppm by a gas-liquid mixing method, and a step of sterilizing livestock by using the ozonized water produced in the ozonized water producing step. Since the particle size R is 0<R<50 nm, the ozone bubbles hardly receive buoyancy of the ozonized water. Therefore, the ozone bubbles do not rise to the water level, but stay in the ozonized water. As a result, ozone escape is effectively inhibited.

A CPU 411 divides image data GD into a plurality of areas (pixel data groups), analyzes the data in image data area units, and determines the color value and dispersion value of the image data areas. When the determined color value is within a flesh toned color area and the dispersion value is at or below a reference dispersion value, the CPU 411 determines the target image data area to be a flesh area. The CPU 411 carries out a smoothing process on the image data area determined to be a flesh area.

The present invention discloses a balanced nutrient tea and beverage. Its raw material composition includes (by weight portion) 0.5-3 portions of American ginseng, 1-3 portions of sterculia, 2-5 portions of dried longan flesh, 2-5 portions of dried jujube, 2-5 portions of dried apricot flesh, 1-3 portions of spiny jujube kernel, 1-4 portions of lyceum berry, 2-5 portions of raisins, 1-3 portions of tea, 0.5-3 portions of lonicera flower, 0.5-2 portions of notoginseng flower and 1-15 portions of honey. Said invention contains several nutrient components of vitamins, amino acids, saponin, mineral and organic acid, etc. and has several health-care functions of raising immunity of human body, etc.

Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

The invention relates to fish ball. The fish ball is mainly made of, by weight, 100 parts of fresh fish flesh, 2-15 parts of synanthrin, 5-20 parts of cornstarch, 2.3-6.0 parts of egg white, 4.1-8.5 parts of flavoring agents, and 30-90 parts of drinking water. The fish ball has the advantages that the fish ball has low caloric value; the fish ball is capable of promoting growth of human colonic probiotics, inhibiting toxic fermentation products and increasing defecating frequency and excrement weight; excrement acidity can be increased, and colon cancer can be prevented; absorption of minerals such as calcium, magnesium and ferrum are promoted; physiological functions such as organism immunity are enhanced; and the fish ball can meet people's needs on traditional foods and modern people's needs on nutrition and health.

The invention discloses a method for producing acidophilous milk drink with pulp particles, comprising that 1, preparing milk stuff, 2, preparing pulp stuff, 3, preparing the acidophilous milk drink with pulp particles. The invention can realize the production of acidophilous milk drink with pulp particles, with high efficiency, high quality and wide application.

A method of modifying perception of a malodor, such as the stench associated with putrefying flesh, by selectively affecting specific olfactory receptors in an individual is disclosed. Disclosed are articles of manufacture and especially innovative compositions effective in implementing the method of the present invention including at least three plant extracts.

An aseptic method of preparing meals using automated means to place food portions of different types such as meat, lamb, chicken, vegetables, starches, rice, and potatoes within individual food type moulds (21) and into an in-line oven (1); each type of the food portions is then cooked as the moulds (21) are conveyed (19) through the oven; and automated means such as a spatula (22) and mould holder and lifting apparatus (24) are used to remove the food from the oven and moulds; and assembling the individual food portions to form a meal within a package (23). Also disclosed is a monitoring means for sue in a multiple stage sequential automatic food processing system that includes a means (15) for assigning a unique identification code or barcode to each individual food portion and sensors for measuring values of predetermined parameters (e.g. temperature, duration) of the process for said identified portions.

An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

The invention relates to the field of meat product processing, and particularly relates to a preserved meat processing method. The preserved meat processing method can lower the content of benzopyrene in a preserved meat product by selecting and controlling the smoking temperature, humidity and smoking materials in the smoking step. The processing method provided by the invention can improve the preserved meat pickling temperature properly by using nisin and biological preservatives to shorten the pickling time from 40 days of the conventional art to 15 days, thereby preventing meat deterioration in the pickling process, improving preservation effect of preserved meat, and improving work efficiency.

The invention provides health wine raw materials, which comprise the following components in part by weight: 8 to 12 parts of Siberian solomonseal rhizome, 6 to 12 parts of fragrant solomonseal rhizome, 4 to 10 parts of raspberry; 2 to 8 parts of medlar, 2 to 8 parts of Chinese date, and 4 to 12 parts of dried longan pulp. The invention also provides preparation methods of two kinds of health wine, which comprises the following steps of: a) soaking the health wine raw materials in distilled spirit, filtering, and adding white granulated sugar into the obtained filtrate, dissolving and uniformly mixing to obtain the health wine; b) performing heat reflux extraction on the health wine raw materials by using solution of ethanol at proper concentration, filtering, recovering a solvent from the obtained filtrate to obtain extract, adding the distilled spirit into the extract to blend, then adding the white granulated sugar, dissolving, uniformly mixing and filtering to obtain the health wine. Compared with the prior art, the health wine prepared from the components by the two different preparation methods has the advantages of resisting fatigue, increasing immunity and building body, mainly because the Chinese date and the dried longan pulp, and the Siberian solomonseal rhizome, fragrant solomonseal rhizome, raspberry and medlar can supplement each other.

The invention relates to a panada composition used for pre-fried flour-coated meat ware and the pre-fried flour-coated meat ware made of the panada composition, which comprises flour, soybean protein, soybean lecithin, maltodextrin, and guar gum. The pre-fried flour-coated meat ware made of the panada composition and the preparation method in the invention can still retain great crispness after refrigeration and freezing and then reheating by microwave; therefore, the processing of the pre-fried flour-coated meat ware is simplified and facilitated, is conducive to expanding the market occupation, and generate tremendous economic gains.

The invention is concerned with the processing method that uses microorganism fermentation to improve fish clysis, the steps are: quality raw materials of fish - cuts off the head, tail and viscus of fish - cleans - slices - gets meat of fish - rinses - filters and dehydrating - mixes with accessories - adds fermentative agent and mixes - clysises - second fermentation and gelation - sterilization - cooling - finishes production. The invention is with high nutritive value, easy to digestion, easy to carry etc.

The invention discloses a preparation method of melon and fruit perfume for cigarettes. The preparation method comprises the following steps: (1) smashing melon and fruit raw materials, and carrying out solid-liquid separation so as to obtain fruit juice and solid fruit flesh; (2) carrying out reduced pressure concentration on the fruit juice to remove water so as to obtain fruit juice extract; (3) combining the fruit juice extract and the solid fruit flesh, and adding 3-6 times by weight of alcoholic solution with the concentration of 70%-80% for extraction so as to obtain a primary extract solution and residues, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (4) adding 3-6 times by weight of alcoholic solution with the concentration of 40%-50% to the residues for extraction, and carrying out solid-liquid separation so as to obtain a secondary extract solution, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (5) combining the extract solutions, and carrying out reduced pressure concentration to remove solvents so as to obtain the melon and fruit perfume for the cigarettes. The preparation method is simple, convenient and practicable; by adopting the preparation method, the extraction rates of reducing sugar, organic acid, flavone, polyphenol and glucoside in melons and fruits are increased, and meanwhile, the amount of amino acids, protein and macromolecular polysaccharides dissolved in the perfume is reduced.

A method and system to determine palatability (tenderness, juiciness, and flavor) of Eve foodstuffs (meat, fish, fowl, ft and vegetables) including the steps of, utilizing bioelectrical impedance analysis in a biological subject model for measurement and composition analysis; and a system of using the results of the utilizing step procedure to illustrate an objective scale of palatability; a ‘Palatability Index’.

The invention discloses a processing method for tenderization of dried meat slices. The method comprises the following steps: step 1, selecting flesh lump, and using mechanical tenderization equipment to cut off the muscle fiber of the flesh lump, thereby facilitating absorption of curing liquid and tenderization of meat texture; step 2, utilizing a slicing machine to cut the flesh lump into meat slices, and then placing the meat slices into a combination containing enzyme mixture for enzyme bio-tenderization and enzymolysis treatment; step 3, adding a chemical tenderization agent and supplementary materials into the meat slices obtained from step 2, and pickling at a low temperature; step 4, placing the pickled meat slices from step 3 into a vacuum rolling machine for vacuum rolling; step 5, using a mesh sieve to spread and sieve the rolled meat slices obtained from step 4, and then carrying out dehydration under temperature control procedures, and baking to produce the dried meat slices; and step 6, cooling, compressing, slicing, testing and packing the baked meat slices.