26012 results about "Food processing" patented technology

The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.

The invention discloses a compound flocculant taking natural minerals as main components. The compound flocculant is mainly prepared from the following components by weight percent: 60%-85% of natural minerals, 8%-38% traditional inorganic flocculant and 3%-10% of organic polymer flocculant. According to the invention, key points are as follows: in the compound flocculant taking natural minerals as main components, the weight of the natural minerals, the inorganic flocculant and the organic polymer flocculant is dry weight; and the compound flocculant is implemented to purification of civil engineering wastewater, natural water, industrial wastewater, oily wastewater, fluoride wastewater, food processing wastewater, auto parts processing wastewater, colored wastewater, clean wastewater, semiconductor processing wastewater, restaurant waste water, mine water, slaughter wastewater, grinding wastewater, sewage effluent and the like.

The invention relates to a food processing machine with an electric sucking pump and a method for vacuumizing to produce foodstuff liquid. The food processing machine comprises a crushing cutter device, a machine head or a machine base, a motor, a barrel and a control circuit board, wherein the barrel is provided with a sealing device, has or does not have a heating device. An electric sucking pump is arranged on the machine head, the machine base, the sealing device, the barrel or a barrel handle of the food processing machine, the sucking port of the electric sucking pump is positioned in the barrel and above the foodstuff liquid level, the exhaust port of the electric sucking pump is communicated with the outer part of the barrel; and the electric power source of the electric sucking pump is an independent motor, an electromagnetic vibration device, a piezoelectric ceramic vibration device or the crushing cutter device of the food processing machine. A sealing mode is adopted to seal the barrel of the food processing machine, the electric sucking pump is used to pump air out of the barrel, then crushing and heating are carried out to crush and heat the foodstuff in the barrel of the food processing machine under the vacuum condition, the oxidation of the foodstuff liquid is greatly reduced and avoided for the crushing and heating processes, so the nutritive loss is reduced, and the good taste and appearance color are kept.

Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

An apparatus is disclosed for the micro-organism surface sterilization of foods using, a "germicidal" such as light waves (e.g., ultraviolet), and in some cases in combination with (or replaced by) one or more of sound waves and ozone. The surface sterilizer apparatus may include a plurality of germicidal (e.g., ultraviolet) emitters for surface sterilization of foods that are, e.g., rotated in a drum or rotated via a screw auger. Assemblies of emitters for the germicidal may be constructed to be watertight (i.e., withstand a high pressure, heated water spray), and movable relative to the drum or screw conveyor for easy cleaning and maintenance. The apparatus may also include a controller (e.g., programmable logic controller) for controlling the sterilization process so that the apparatus does not endanger personnel nearby, and so that the food is properly sterilized. The controller may vary the amount of germicidal used, the rate that food traverses the apparatus, the inclination of the apparatus, and terminate sterilization processing when an unsafe condition is detected. The apparatus may be used in-line with other food processing equipment for the real-time sterilization of food. The controller may also communicate with food processing components upstream of the apparatus for controlling the flow of food to the surface sterilizer

The invention belongs to the technical field of food processing, and particularly relates to ready-to-eat white fungus soup and a preparation method thereof. The ready-to-eat white fungus soup is prepared from the following components in percentage by weight: 12.1-20.0% of fresh white funguses, 3.0-10.0% of crystal sugar, 0.011-0.040% of citric acid, 3.0-10.0% of red jujubes, 3.0-10.0% of lily bulbs, and the balance being water. The method for preparing the ready-to-eat white fungus soup comprises the following steps of preparing white fungus pulp, preparing mixed liquor and preparing finished products. The white fungus soup in which the fresh white funguses are used as main raw materials is rich in nutrition, has the efficacies of nourishing yin, nourishing the lung, nourishing the stomach, nourishing the heart and soothing the nerves, is fragrant and sweet in taste, and refreshing and smooth in mouth feel. The defects that in the prior art, white fungus soup products are single in nutrient components, and the taste of the conventional white fungus soup products cannot meet the requirements of different crowds for taste are overcome.

A inventive feeding mechanism continuously feeds and continuously subjects to shredding, cutting, recycling, sorting, or other processing, a load consisting of a mixture of different-thickness materials, such as a mixture of paper, compact disks (CDs), cassette tapes, videotapes, etc. The auto-adjusting feeding mechanism is useable in high-security destruction, food processing, recycling, sorting, processing, and other applications.

A composition is provided that includes particulates from wood, chaff, hulls, crop compost, biochar, or waste residue, wood or crop ash and biochar, and a nitrogen source from waste residue from gasification processes, food processing waste water or other residual by-products of forest, aquatic, food or feed processing. Ideally, all of the components are environmentally friendly, from natural products, and free of manufactured chemicals.

A device for processing and cooking food comprises a base housing a heating element for a food cooking function and a controllable motor for a food processing function. A container seatable on the base has an inlet for introducing food and an outlet for processed food. A blade is rotatably mounted within the container and driven by the controllable motor to process any food that is introduced into the container. A removable pan is seatable on the base proximate to the heating element to define a cooking surface. The outlet is positioned relative to the removable pan so that any food introduced into the container exits the outlet directly onto the cooking surface. A spatula can be coupled to the base and positioned within the removable pan for movement across the cooking surface to stir the processed food as it is cooked. A method is also disclosed.

The invention provides a steam oven with multiple operating modes, which is characterized in that it includes a box body, the box body includes a steam oven room and a control room; a steam oven module, the steam oven module includes a heating tube, a steam generating device, spiral fan and infrared thermometer; humidity adjustment detection module, said humidity adjustment detection module includes dryer, humidifier and humidity detector; menu editing storage module, said menu editing storage module includes menu memory and U disk Reading port; central temperature detection module, the central temperature detection module is used to provide food internal temperature detection; control module, the control module includes a camera, a timer, an alarm, a controller and a central processing unit, the control module Modules are used to provide operational control. The present invention has multiple operation modes through the arrangement of each module, can meet the diversified requirements of food processing, and has high processing efficiency.

Aqueous decontamination formulations that neutralize biological pathogens for disinfection and sterilization applications. Examples of suitable applications include disinfection of food processing equipment, disinfection of areas containing livestock, mold remediation, sterilization of medical instruments and direct disinfection of food surfaces, such as beef carcasses. The formulations include at least one reactive compound, bleaching activator, inorganic base, and water. The formulations can be packaged as a two-part kit system, and can have a pH value in the range of 7-8.

According to the embodiment, the invention discloses a bottom leaking-spraying device for cooking equipment and the cooking equipment, wherein the bottom leaking-spraying device comprises a bottom rotary-spraying system and a bottom leaking pipe system; the bottom rotary-spraying system is used for cleaning food and washing a pot; and by virtue of the bottom leaking pipe system, wastewater from cleaning the food and wastewater residues obtained from washing the pot can be discharged, usable fluid can be filtered out, water can be injected into the pot and the food in the pot can be cleaned. The cooking equipment provided by the invention can achieve automation of food processing (such as stirring, grinding, dough kneading and the like), heating cooking, food cleaning and pot cleaning, and in addition, the cooking equipment can be used for automatically grinding and cleaning food residues in a sink. With the application of the scheme, the cooking equipment can reduce workload of a user; therefore, a cooking equipment solution and equipment, which are broad in application and are safe and sanitary, are offered to smart home; and various cooking equipment can be achieved.

A customer of an Automated Food Preparation Machine communicates via telephone to a remotely located human order taker who negotiates a food order from a menu that is accessible to the customer and then via the Internet, the order taker obtains control of the remotely located Automated Food Preparation Machine and activates it to produce an ordered menu item.

The invention discloses a fried food processing device which overcomes the defects that a frying pot in the prior art is unreasonable in design and some parts are difficult to clean. The device comprises an outer shell, a pump pipe, a motor and an upper cover matched with the outer shell. The outer shell is provided with a bottom and a wall. A driver is arranged at the bottom of the outer shell. A supporting plate is connected to the driver. A pot body is supported on the supporting plate. A frying basket is arranged in the pot body. A first opening of the pump pipe is located above the frying basket. A second opening is located at the bottom of the pot body. The first opening is provided with supercharging blades driven by the motor to rotate. A heating element is arranged at the bottom of the pot body and/or around the pump pipe. The fried food processing device automatically operates during operation and is an oil-saving efficiency full-automatic device.

The invention relates to a method for preparing high-melting-point refined wax capable of being applied to plastics, rubber processing, wood processing, food processing and other industries and particularly relates to a method for improving the solidifying point of Fischer-Tropsch wax. According to the method for preparing high-melting-point refined wax with excellent performances, distillation refining is carried out on light-weight oil serving as a raw material by means of continuous high-vacuum distillation, wherein the light-weight oil is produced by indirect coal liquefaction; According to the technical scheme, the method comprises two steps, namely, firstly, feeding the raw material in an evaporator by a feed pump so as to heat and evaporate the oil components and other low-boiling-point substances under the conditions of high temperature and high vacuum degree; secondly, feeding the coal-based synthetic oil without oil components and other low-boiling-point substances into a distiller, heating and evaporating the coal-based synthetic oil products by using heat-conduction oil under extremely high vacuum condition, condensing and capturing in a condenser to obtain the target product. The method disclosed by the invention can be widely used in the field of chemical industry.

The invention relates to a food processing method, in particular to a non-fried production method for grilled chicken. Different heating modes are adopted in the non-fried new process, then fragrant color increasing liquid is applied to the surface of a poultry carcass by selecting a proper method, Maillard reaction is further performed under certain condition, the poultry carcass generates the color similar to that of the traditional grilled chicken, meanwhile, multiple natural flavor substances can be produced, and the fragrance of the product is increased. By adopting the technology, the method realizes modernized technical reformation of the traditional special grilled chicken product processing technique, furthest reduces carcinogenic benzopyrene and heterocyclic amine in the traditional special fried grilled chicken products, avoids illegal colorants, and develops a novel grilled chicken product with good taste, good flavor, good color and high safety.

The invention discloses a non-destructive inspection method for the comprehensive quality of food and a device thereof, wherein image information reflecting characteristics of an inspected object, such as color, texture, size and shape, etc. is acquired by a machine vision system, and spectral information reflecting physical and chemical indexes of the sample such as moisture, sugar, protein, lipid and PH value, etc. is obtained by a spectrographic detection system, and the acquired image information and the spectral information undergo the preprocessing on the data layer and the information integration on the characteristic layer or the decision layer; together with a built food classification grading expert system, the quality of the inspection object is comprehensively graded. The invention comprehensively utilizes the light image information and the spectral information to inspect the appearance and inner quality of food, thereby the invention can make a quick, convenient, non-destructive and objective inspection on the comprehensive quality of food; the method and the device are widely used to classify food materials, monitor the food processing and grade the food, etc., which ensures the quality of food and contributes to the good quality and low price of food.

A machine cleaner tablet comprising from about 10 to about 75% of a limescale remover acid, from about 1 to about 20% of low foaming non-ionic surfactant, from about 0.5 to about 5% of a detergency enzyme and wherein the tablet has a pH measured as a 1% solution in distilled water at 20° C. in the range from about 1 to about 5. The tablet is used for cleaning the interior of automatic dishwashers, food processing machines and the like.

An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispensing, frying and packaging the food.

In one embodiment, an automated dispensing device dispenses a predetermined portion of food from a bulk storage container or food dispensing magazine. Food is dispensed from the automated dispensing device to an automated fry device that can include at least one circular fry wheel having a plurality of food containing compartments. After the food is fried it is dispensed from the fry device to an automated packaging device. The automated packaging device dispenses food to a container that may be an individual portion-sized container that is retrieved, erected and held into position for filling by an automated container handling system. After a food container is filled, a conveyor system transports the filled container to a suitable pick-up location.