54 results about "Food body" patented technology

A pet food is provided, comprising a sorbent food body and a fluid carrier comprising a functional ingredient absorbed into the body. The body preferably is realtively moist, having a moisture content for example of from 35% to 60% by weight and firm structure that is resilient under initial biting by a pet animal. Protein content is preferably at least 20% by weight. The sorptivity of the body is increased by depleting the body of a first liquid, for example by causing drying by exposure to a source of dry heat, such as in roasting, grilling, frying and baking. Methods of manufacture are disclosed including providing a sorptive food body, causing the body to take up a carrier fluid containing a functional ingredient and packing the body in suitable packaging. The invention further provides delivery means for delivering a functional ingredient to a pet animal, the delivery means comprising a sorbent food body with the functional ingredient absorbed therein. The functional ingredient may be a nutrient or a pharmaceutical.

According to the technical scheme, the invention provides a domestic barbecue device. The domestic barbecue device can overcome the defects that in the prior art, practicality, heating uniformity and heating efficiency can not be taken into account, an existing barbecue device is inconvenient to operate, oil adheres to a barbecue pipe, and the barbecue pipe is easily impacted and is suitable for a domestic oven, a microwave oven and a convection furnace. The domestic barbecue device comprises a cooking chamber, a barbecue pipe, a grill, a drive device and an electric control device. The domestic barbecue device is characterized in that the grill is provided with a structure used for containing food vertically and a structure matched with the horizontally rotating drive device in a clamped mode. The side wall of the cooking chamber is provided with a perpendicular groove. The barbecue pipe is arranged in the perpendicular groove in an embedded mode. The cell leading-out end of the barbecue pipe is electrically connected with the output end of an electric heating pipe control circuit of the electric control device. At the time of barbecue, the food is vertically placed on the horizontally rotating grill through carriers matched with the food in shape, heat radiation generated by the barbecue pipe uniformly sweeps across the surface of the food, the food with various shapes can be barbecued simultaneously, and the food can be placed outside the cooking chamber before the barbecue or be taken out of the cooking chamber after the barbecue.

The invention discloses a Faster R-CNN food classification and GL value identification method based on an attention mechanism SENet. The method comprises the following steps: acquiring a picture whichis uploaded to a server by a user and contains a reference object, and performing food detection and identification on a food picture through a Faster R-CNN algorithm based on an attention mechanismSENet; enabling the attention mechanism to enable the feature extraction network to use global information without being limited by local small-view-field information, and meanwhile the problems of gradient disappearance and degradation caused by increase of the network depth are effectively avoided; inputting the type and position of the food and the position of the reference object into a trained linear regression model, and predicting the volume of the food; calculating a GL (glycemic load) value of food according to the category of the food and a GI (glycemic index), judging the edible category of the food, and generating an edible suggestion of the food; and finally feeding back a result to the user.

The present invention discloses a lung moistening and cough stopping food body tonifying tea granule which includes the following raw materials: herba houttuyniae, radix ophiopogonis, poria cocos, fresh bamboo leaves 20-40 parts, eriobotrya japonica leaves, fructus fici, walnut meat, semen ginkgo 8-15 parts, ganoderma lucidum spore powder, diaphragma juglandis fructus, pollen, and vitamin E. The operation procedures are as follows: the herba houttuyniae, radix ophiopogonis, poria cocos, fresh bamboo leaves, and eriobotrya japonica leaves are soaked in water and boiled to obtain extracts, the extracts are blended, the blended extracts are filtered, the filtrate is concentrated into extractum, the extractum is dried, and the dried extractum is ground to obtain fine powder; the fructus fici, walnut meat, and semen ginkgo are dried, the dried materials are blended, the blended materials are ground, the ground materials are sieved to obtain fine powder; the diaphragma juglandis fructus is ground and sifted to obtain fine powder; and the ganoderma lucidum spore powder, pollen, and vitamin E are mixed with the obtained fine powders, the mixture is stirred evenly and packaged into bags, and thereby the finished product is obtained. Aiming at the above problems, the present invention provides the lung moistening and cough stopping food body tonifying tea granule to solve the problems in the prior art that the effects of nutritional foods are not obvious and are relatively slow.

The invention relates to a food volume measurement method based on an electric field force model, and belongs to the field of computer vision. Firstly, a sparse point cloud model of a food is reconstructed by a multi-view geometric method. Secondly, a food electronic set is constructed and fitting on sparse point cloud is completed by virtue of the electric field force model. Finally, the sparse point cloud is subjected to triangular meshing according to an adjacency relation of the food electronic set, and a volume of a formed polyhedron is used as a point cloud volume so as to complete volume calculation. The food volume measurement method based on the electric field force model can overcome the defect of inaccuracy of calculating a volume of a target comprising a sunken region or a biconical region by an exsiting method, has an excellent effect of estimating volumes of various food targets, and by experimental verification, has a certain accuracy.

The invention provides a food fresh-keeping system, which comprises an electrode device connected with an alternating-current power supply and to-be-stored food and used for forming a high-voltage electric field area, and the to-be-stored food is placed in the high-voltage electric field area. An electric field formed by the electrode device can induce polar molecules in the to-be-stored food to vibrate, the time for food materials to pass through the maximum ice crystal growth zone can be effectively shortened, the cell sap leakage is reduced, the freezing and thawing quality is improved, thehigh-voltage electric field can also improve the antioxidant enzyme activity in the to-be-stored food, the permeability of cell membranes is influenced, the long-term fresh-keeping effect is achieved, and the storage time of the to-be-stored food is prolonged.

The invention discloses an air fryer with a low-fat locking mechanism, and the air fryer comprises a fryer body and a containing pot; the containing pot is inserted into a cavity in the lower portionof the fryer body; the fryer body comprises a fryer cover, a fan is arranged at the bottom of the fryer cover, an electric heating wire is arranged below the fan, and a fixed piece is connected to theelectric heating wire; the fixed piece is fixed on the fryer cover, the fryer cover is provided with an adjusting device capable of enabling the upper face, the lower face and the side face of food contained in the fryer to be heated evenly, and through the adjusting device, the volume proportion of the food in the fryer to the fryer is large due to the fact that the amount of the food in the fryer is large or the size of the food is large; when the electric heating wire at the top of the inner cavity of the fryer main machine is close to food, the situation that the top of the food is proneto scorching and the bottom of the food is insufficient in heating due to the fact that the food blocks hot air is avoided, the top, bottom and side faces of the food are evenly heated, and the food is heated more evenly.

The invention relates to a food making method. The method comprises the following steps that an outer contour of a cake is three-dimensionally printed by means of an edible molding material; the outer contour itself can maintain a predetermined shape; a food body is made; the food body is arranged in the outer contour; edible filler is made; the inner circumferential surface of the outer contour and/or the outer circumferential surface of the food body is filled with the filler, and therefore a gap between the outer contour and the food body is filled. The outer contour with the fixed shape is three-dimensionally printed, the food body is arranged inside the outer contour, various shapes can be formed conveniently and accurately by means of the outer contour, therefore, the accurate and rapid requirement on complex food modeling is met, making is rapid, and meanwhile environmental friendliness and cost reduction are both considered.

The invention relates to an instant food and a preparation method thereof. The invention provides an instant food, comprising food body and condiment packages. The food body is cooked food made from rice or flour cooked by saline-alkali water and the number of the condiment packages is two. The condiment package A comprises 10g of lean meat, 2g of meat balm, 2 portions of fresh flavor balm, 10g of fresh vegetable, 10g of flour paste, 10g of chili sauce, 10g of wild vegetable, 10g of mushroom, 10g of eggs, 10g of bean products, 10g of pickle, 5g of edible oil, 5g of salt, 5g of monosodium glutamate. The condiment package B comprises 10g of dehydrated vegetable, 10g of Korean pickle dry powder, 10g of dried fish, 10g of dried fruit, 10g of dried auricularia auricula and 10g of dried ocean product. The invention also provides the preparation method of the instant food. The instant food provided by the invention has simple technique, long shelf and various nutrition, tastes like newly produced food, is easy to carry and convenient to be eaten.

The invention discloses a food volume estimation method based on single depth map deep learning view synthesis, and relates to the technical field of diet evaluation, and the method is characterized in that the method comprises the following steps: 1) placing each object item at an original point, and capturing object item depth images of different visual angles; 2) rendering the captured depth image into a training data set; 3) using the invisible view angle and the invisible object item to predict a result of using the input image by using the invisible view angle and the invisible object item based on a view synthesis method of the deep neural network; 4) obtaining a complete three-dimensional point cloud of the target object item; 5) preprocessing the depth image of the object item; 6) further optimizing the preprocessed point cloud by adopting an ICP (Inductively Coupled Plasma) algorithm; and 7) carrying out grid division on the object item by adopting an Alpha shape method and forming a three-dimensional grid so as to obtain the volume of the object item. Based on an integration method of a depth sensing technology and deep learning view synthesis, a single depth image can be obtained at any convenient angle, so that accurate food volume estimation is realized.

The invention provides a control method of cooking appliance, the cooking appliance and a computer-readable storage medium. The cooking appliance comprises a housing and a door body, the housing is provided with a cooking cavity, the control method of the cooking appliance comprises the steps that image information in the cooking cavity is acquired; and whether the cooking appliance is empty is determined according to the image information. According to the control method, the image information in the cooking cavity is acquired, and the image information in the cooking cavity can clearly reflect the loading condition in the cooking cavity, so that whether materials are placed in the cooking cavity is determined according to the image information. According to the control method, the loading condition of the cooking appliance can be effectively determined, the problem of low detection accuracy caused by using the incident power and reflected power of the microwave source to determine whether a microwave oven is empty in the related art is solved, microwave damage or even safety accidents caused by the unloaded working of the cooking appliance can be effectively avoided, and the control method has the advantages of high recognition accuracy and being not limited by food size and weight.

The invention relates to a method for maintaining the crispiness of stuffed food. The method comprises main steps that: the preparation of a crispy food body is completed; a stuffing is placed into a disposable extrusion part; and during application, the stuffing in the disposable extrusion part is extruded into the food body by a user. Therefore, the food body characteristic of a crispy taste is maintained when the food is eaten.

The invention discloses instant food with instant beverage, and belongs to the technical field of preparation of instant food. The instant food is prepared from a box body, a box lid, an instant food body, a seasoning bag, a folding cup cover, a stereotyped cup body, a cup lid, a folding straw and instant beverage, wherein the instant food and the seasoning bag are placed inside the bottom part of the box body; the box lid covers the upper part of the box body; the stereotyped cup body, the cup lid, the folding cup cover and the folding straw are sequentially placed on the instant food inside the box body from bottom to top; and the instant beverage bag is placed inside the stereotyped cup body. According to the instant food, the folding cup and the instant beverage bag are placed in the packaged instant food, so that the instant beverage can be drunk when the instant food is purchased; after the instant food is opened, the folding cup is taken out, the lid is opened to brew the instant beverage alone, so that the operation and the drinking are convenient and quick, and the time is saved. The problem that people need to purchase the beverage along if wanting to drink when people eat the instant food so that consumers are very inconvenient and the consumption cost is also increased is solved.

The invention provides a citrus fiber pudding. The citrus fiber pudding is prepared from milk, single cream, white granulated sugar, yolk, water, gelatin, modified starch, a compound thickening agent, citrus fibers and essence. The invention further provides a preparation method of the citrus fiber pudding. According to the formula, the modified starch, the compound thickening agent, the gelatin and the citrus fibers are used, so that a pudding cake is stable in structure and does not collapse, meanwhile, the pudding cake further has a very good water locking effect, and the pudding does not have ice lumps during freezing. The citrus fiber is a pure natural functional dietary fiber, is not absorbed by a human body, but can increase the volume of food and the volume of digestive tract contents, stimulate intestinal tract movement and shorten the residence time of the digestive tract contents, so that the absorption rate of cholesterol and accumulation and absorption of toxic substances in intestinal tracts are reduced, and the citrus fiber has positive effects on prevention of modern diseases such as obesity, coronary heart disease, diabetes and cardia-cerebrovascular disease.

The invention discloses a method for controlling the storage temperature of food in a refrigerator. The method comprises the following steps: determining the food weight corresponding to the type information according to the mapping relation between the food volume and the food weight corresponding to the type information of the food determined by the spectrum information; calculating the freshness of the unfrozen food; judging whether the total change condition of the food in a refrigerating chamber of the refrigerator tends to be severe or not according to the quality variation rate of the food; determining a storage weight value of the food according to the type information of the food to be placed; correcting the storage weight value of the food to be put according to the freshness; judging whether the lower limit value is in the currently determined optimal temperature range or not; and checking the weight rank of the food to be placed in the refrigerating chamber according to thecorrected storage weight value, judging whether the weight rank of the food to be placed is within the preset percentage, if so, controlling the temperature of the refrigerator according to the lowerlimit value of the optimal storage temperature range of the food to be placed, and if not, keeping the temperature of the refrigerating chamber unchanged.

The invention discloses a sound wave and image fused food volume measurement method and system in a smartphone. The method comprises the following steps: S100, obtaining a top view image and a side view image of a container which is placed on a desktop and contains food through a camera of the smartphone, and obtaining an audio signal transmitted by a loudspeaker through a receiver in a photographing period of the camera; S200, performing food cutting and container classification on the top view image and the side view image to obtain food images corresponding to the top view image and the side view image respectively, AND calculating the vertical distance from the camera to the desktop according to the audio signal; and S300, based on the food image corresponding to the top view image, calculating the actual size of the food according to the vertical distance from the camera to the desktop and various parameters of the camera, constructing a food model based on the food image corresponding to the side view image and the actual size of the food, and calculating to obtain the volume of the food. A user can conveniently, quickly and accurately measure the volume of the food only by using a mobile phone or other intelligent terminals.

The present invention relates to a puffing pet food and a preparation method thereof. Raw materials of the food comprise, by weight, 10-15 parts of trace elements, 5-20 parts of cereals, 1-2 parts of nutrition powder, 0.5-2 parts of taurine, 5-15 parts of fish bone meal, and 10-40 parts of bread yeast powder. According to the present invention, a puffing method is adopted to prepare the pet food and attach the nutrition powder to the food body, such that the food is easily broken so as to easily be digested and absorbed by pet, the defect of more swallowing and less chewing during pet eating can be effectively changed, nutritional supply is provided, and active purposes of digestion and absorption, nutritional balance and body building of the pet are achieved.

The invention discloses intensive care nursing feeding apparatus. The apparatus mainly comprises a bottom shell, an outer frame, a hose, holding tanks, a delivery pump and a cutting shaft; the top endof the bottom shell is equipped with the outer frame; a cover plate is arranged in a screwed manner at the top end of the outer frame; the inner wall of the bottom end of the cover plate is fixedly provided with a rubber pad; the holding tanks symmetrically arranged are arranged in an inserted manner in the middle part of the outer frame; the middle part of the top end of the cover plate is fixedly provided with a rotating frame; the middle part of the rotating frame is rotatably provided with a lifting ring seat; and the upper part of the lifting ring seat is equipped with a lifting ring. The apparatus is reasonable in structural design and compact in structure; the apparatus smashes and fully mixes mixed foods, and chews the mixed foods instead of a patient to avoid large food sizes, and guarantee normal digestion, and fluent discharge; the apparatus has a high automation degree, and high visibility of food supply, and avoids that a large amount of air enters intestines and the stomach; and since the apparatus is of a combined structure, the apparatus is rapid to disassemble and assemble, and the interior of the apparatus is convenient to clean.

The invention discloses a device for identifying the cooking degree of food by using ultrasonic waves and cooking equipment applying the device. The device for identifying the cooking degree of food by using ultrasonic waves comprises an ultrasonic sliding module for detecting the distance of food and a coded disc module for generating pulse signals, and the coded disc module is mounted on the ultrasonic sliding module. According to the device for identifying the cooking degree of food by using ultrasonic waves, the distance of food is detected through the ultrasonic sliding module, pulse signals are generated through the coded disc module, and therefore the size of the food is obtained according to the distance from the ultrasonic sliding module to the food and the pulse signals, the cooking effect is judged, the cooking degree of the food is identified, the detection latitude of intelligent cooking is increased, the cooking process is more accurately controlled, the cooking intelligence degree is improved, and the user experience is improved.

The invention provides a method, system and equipment for calculating the volume of solid food, and the method comprises the steps: obtaining a diet image, and recognizing the dishes of the diet according to the diet image, the diet image containing a container and the diet contained in the container; for the diet image, removing the point cloud of the container to obtain the point cloud of the diet; converting the point cloud of the diet to obtain a corresponding grid, and calculating the overall volume of the diet according to a grid surface corresponding to the surface of the diet; and removing gaps among the foodstuffs from the overall volume to obtain the volume of the diet. A corresponding volume calculation scheme is provided for the solid food with gaps between the food materials, and compared with a universal calculation scheme, the calculation result is more accurate. According to the method, the influence on container size calculation caused by the shooting distance can be overcome in the calculation process. According to the method, the boundary line of the diet and the container can be accurately identified, and a good precondition is provided for calculation of the diet contour.

The invention discloses a sugary food and chewing gum for preventing and treating diabetes and cardiovascular diseases, characterized by adding important trace element chromium (Cr<+3>) essential to human bodies to a food body or an inherent raw material prescription thereof and being processed according to production process flows and a manufacture method thereof. The invention supplements chromium for human bodies in an economic and simple mode, is popular among people and eases sugar worry so as to not only free diabetic patients from the pain of injecting insulin, but also avoid the medicament damage on the internal organs of patients with metabolic syndrome. The food not only has multiple prevention, treatment and healthcare efficacies and has the advantages of wide suitability, high popularization and application values, good effect on caring human cardiovascular health, but also has the advantages of good effects on easy and effective prevention and treatment of diabetes, cardiovascular diseases, obesity, fatty liver, hypertension, hyperlipaemia, and hypercholesterolemia from the foundation in a daily diet mode and has aging resistance and good healthcare effect.