10 results about "Food coating" patented technology

This invention relates to the field of food processing, and provides an edible tubular food coating, a method for manufacturing the edible tubular food coating, a composition for forming the edible tubular food coating, and uses of the edible tubular food coating, such as as a coating for sausages. This food coating is resistant to hot water and sodium salts, is stable at high temperatures, is easily stretched, and is easy to fill foods, especially meat, cheese, or fish products, and can also be used to fill vegetarian or vegan foods.

This invention relates to the field of liquid-liquid separation and discloses an apparatus and method for aromatic hydrocarbon extraction. The apparatus includes a raw material tank, a solvent tank, a mixer, and an extraction tower. The raw material tank is connected to the raw material inlet of the extraction tower, and the solvent tank is connected to the solvent inlet of the extraction tower. The mixer includes a spray section and a mixing and extraction section. In the mixing and extraction section, the raw material and solvent are broken and diffused through multiple variable diameter sections and rotated by a single helical blade. Finally, the mixing is completed in a petal-shaped turbulent mixing chamber, which effectively improves the mixing and emulsification effect of the raw material and solvent, which is beneficial to improving the extraction efficiency. The apparatus has a compact structure and low energy consumption, and is particularly suitable for aromatic hydrocarbon extraction in the fields of chemical, food, coating, and cosmetic industries.

The present invention describes a coating composition intended for coating food products, the coating composition comprising at least one saturated lipid component and an emulsifier, the emulsifier comprising oat oil or a derivative of oat oil, preferably wherein the food product is a vegetable or a fruit.

The invention relates to the technical field of food processing, and discloses an intelligent cephalopod food nutritional quality regulation and control method, which comprises the following steps: S1, data acquisition and deployment: respectively arranging sensor combinations in a frying area, a coating area, a conveying area and an environment monitoring point of a cephalopod food coating and frying production line; the method comprises the following steps: S1, generating a processing variable feature set and a quality feature set, S3, screening key data, S4, generating regulation and control parameters, and S5, performing real-time regulation and control. According to the method, multiple types of sensors are deployed in a key area of a production line, data such as oil temperature and humidity are collected according to the frequency of 50 ms / time, feature extraction, a random forest and a BP neural network coupling algorithm are combined, the nonlinear relation between processing variables and quality and the dynamic relation between the material progress and a failure event are analyzed, and the processing accuracy is improved. The problems that in traditional production, real-time information is difficult to obtain, and the variable influence rule is unknown are solved, and comprehensive data support and scientific basis are provided for accurate regulation and control.

The utility model provides a food coating production line, and relates to the technical field of food coating, the food coating production line comprises a coating production line, a first electric sliding rail is arranged above the coating production line, and a first electric sliding block is slidably mounted on the outer side of the first electric sliding rail. A raw material conveying pipeline is connected with a coating raw material storage tank, raw materials can be conveyed through a pump machine and enter the inner side of a coating raw material storage cavity, at the moment, a first electric sliding block can be controlled to slide above a first electric sliding rail, and after the first electric sliding block slides, a transmission gear above the first electric sliding block can be meshed with a rack; the transmission gear can drive the rotating shaft and the finger biscuit coating covering roller to rotate, finger biscuits in the finger biscuit coating covering roller can make uniform contact with raw materials, food rolls in the finger biscuit coating covering roller, and it is ensured that coatings evenly cover all the surfaces of the food.

The invention belongs to the technical field of starch processing, and discloses irradiation modified starch which comprises the following raw materials in parts by mass: 65-80 parts of enzymolysis pretreated starch, 6-14 parts of a compound plasticizer, 3-6 parts of a compound crosslinking stabilizer, 2-5 parts of a compound antibacterial antioxidant, 0.3-1 part of a response aid, 0.3-1.5 parts of an emulsifier and 110-160 parts of deionized water, the enzymolysis pretreated starch is prepared by performing enzymolysis on natural starch through alpha-amylase, the compound plasticizer is obtained by compounding glycerol, sorbitol and polyglycerol fatty acid ester, the compound crosslinking stabilizer is obtained by compounding citric acid and trehalose, and the compound antibacterial antioxidant is obtained by compounding epsilon-polylysine and tea polyphenol; according to the present invention, the mechanical property of the coating film prepared from the modified starch prepared by using the method is substantially improved, the coating film has advantages of excellent barrier property, excellent broad-spectrum antibacterial property, oxidation resistance and early warning function, the dual effects of food fresh-keeping and deterioration detection are achieved, and the use effect is substantially improved.

This invention relates to the field of food coating materials technology, providing an environmentally friendly two-phase shellac coating agent and its application in promoting flavor release. The coating agent is an oil-in-water emulsion. The aqueous phase contains modified shellac salt, a glycerol-sorbitol complex, and an octenyl succinate-sodium starch-cellulose nanocrystal complex; the oil phase contains a hydrophobic shellac resin, medium-chain triglycerides, and an electrostatic complex of chitosan and carboxymethyl-β-cyclodextrin. An interfacial functional layer is constructed through hydrogen bonding and multiple interactions, achieving a smart response of high barrier properties during storage and rapid release upon wetting. This invention is entirely aqueous, contains no organic solvents, has an elongation at break of 235%, a flavor release rate of 82%, and also possesses antibacterial properties. It can be used for the preservation and flavor control of fruits, vegetables, nuts, and other foods.

The utility model discloses a meat food powder coating machine which comprises a mounting frame, a powder coating barrel, a powder coating machine body and a powder coating machine body. The driving mechanism is connected to the lower portion of the powder wrapping barrel, and the driving mechanism is used for driving the powder wrapping barrel to rotate; the conveying mechanism is arranged on one side of the mounting frame; and the material receiving mechanism is arranged at the discharging end of the conveying mechanism. According to the meat food powder wrapping machine, the multiple stirring rods and the flow guide plates are arranged in the powder wrapping barrel, the multiple stirring rods are connected into the powder wrapping barrel at equal intervals, and the stirring rods can scatter agglomerated raw materials, so that meat food and powder in the powder wrapping barrel are fully mixed, local accumulation of the powder in the powder wrapping process is avoided, and the powder wrapping uniformity is improved; the flow guide plate can reduce accumulation of powder in the powder wrapping barrel, so that the powder flows more smoothly, the powder wrapping efficiency is improved, and the stirring rod and the flow guide plate are arranged, so that the powder wrapping effect is enhanced, and the powder wrapping efficiency is improved.

This utility model relates to the technical field of food coating devices, solving the technical problem of the need for periodic sieving of flour. Specifically, it relates to a food seasoning coating device, comprising a support frame as a supporting base, a coating sieving component for coating food ingredients on the support frame, and a flour circulation component for recycling the sieved flour in conjunction with the coating sieving component. The coating sieving component includes a coating fixing frame fixedly connected to the support frame, with two symmetrical stabilizing grooves on both sides of the coating fixing frame. Due to the inclusion of the coating sieving component, this utility model enables sieving-type coating of food and filters out dough impurities generated during the process. Utilizing the power generated during the sieving coating process, it improves processing efficiency while reducing production costs.

Disclosed are compositions and methods for food packaging materials, more specifically biodegradable and edible food coatings including (1) a biological material extract such as a seaweed extract; (2) a vegetable oil or an algal oil, or a combination thereof; and (3) a plant extract / s such as a spice extract or an essential oil or emulsifier. Methods for making seaweed extract and improving the shelf life and marketability of perishable biological materials are also disclosed.