13179 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.

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 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.

In a process for thermal pest control, a fuel-operated heater with separate flue gas routing is used to heat up a space to be treated. Fumigants may be additionally introduced into the air of the space to be treated, especially if the combustion chamber 13 of the heater is separated from the heat exchanger chamber 8 of the heater in a gas-tight manner. The process is particularly suitable for disinfecting mills and food-processing plants.

A manufacturing/process control system information access provider architecture is disclosed. Manufacturing/process control system data provider flexibility is achieved through a user-configurable manufacturing/process control information portal server that comprises multiple selectable data provides (sources) and/or data types that a particular data provider accommodates. A user configures the portal server to deliver manufacturing/process control information associated with a controlled process environment, such as a food processing plant floor or an oil refinery reactor, to the user via a browser client over the Internet or a corporate intranet. Furthermore, an extensible architecture is provided that enables adding new components to the portal server. Such extensions include new data sources and new data types/handlers. The new architecture enables a user to select particular ones of the available data handlers and then their associated data sources thereby facilitating customizing the configuration of the portal server to the particular needs/interests of the user.

The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%.

The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.

The invention relates to a method for preparing fruit-and-vegetable or aquatic leisure foods by freeze-drying and subsequent vacuum microwave combination, which belongs to a field of leisure food processing technique. The main process of the invention is that: after handpicking, blanching for extinguishing enzyme or blanching curing, then cooling soaking and quick freezing in a flavor liquid, the fruit and vegetable or aquatic raw material is freeze-dried to reduce the water content to 60-30 percent and then is vacuum-microwave dried to lead the final water content of fruit and vegetable to be less than 5 percent. The invention adopts a novel combined drying technique of freeze-drying before and subsequent vacuum microwave which is carried out by stages. The technique can not only maintain the nutrition and the form of the product in the maximal degree, but also remarkably shorten the drying time, reduce the drying energy consumption, save the cost and can have remarkable expansion effect at the same time, which improves the comprehensive quality of leisure foods.

A food processing appliance, such as a food slicing or a food dicing machine, that includes aluminum components, such as cutting discs that include knives and/or food dicing gratings, and feeders that come into contact with the food being processed, wherein the aluminum components being made in die cast aluminum. After being cast, cleaned and possibly treated, an aluminum component is tumbled so as to obtain a dense surface. The tumbled component is coated with the aid of a chemical nickel plating process, wherein the chemically applied coating has a thickness exceeding 5 mum.

Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

The invention discloses a 3D printing rapid forming method of a food. The method comprises the following steps: 1, fully mixing food materials with a forming agent A, wherein the food materials are solid materials, and are rubbed in advance; 2, placing the obtained food material and forming agent A mixture in the extruding cylinder of the nozzle of a 3D printer, and placing a forming B in the spray cylinders of the 3D printer; and 3, starting the 3D printer, automatically extruding the food material and forming agent A mixture to the movable working platform of the 3D printer by the 3D printer according to model layering information to prepare an intermediate formed material, uniformly spraying the forming agent B on the extruded intermediate formed material by the spray cylinders of the 3D printer to carry out chemical reaction solidification on the intermediate formed material and the forming agent B in order to form a hard and thin layer on the surface of the food materials, downward moving the working platform for a distance of one layer after one-layer solidification is completed, continuously printing, and repeating spraying, solidifying, moving and printing processes until the required 3D entity food is finally stacked. The method can be applied in the field of food processing, allows many materials to be applied, is not restricted by materials, and is independent of temperature difference solidifying formation.

The present invention relates to retroviral constructs that encode novel monoclonal antibodies, novel fusion proteins, and chimeric monoclonal antibodies and to methods of using and producing the same. In particular, the present invention relates to methods of producing a fusion protein comprising a microorganism targeting molecule (e.g., immunoglobulin or innate immune system receptor molecule) and a biocide (e.g., bactericidal enzymes) in transgenic animals (e.g., bovines) and in cell cultures. The present invention also relates to therapeutic and prophylactic methods of using a fusion protein comprising a microorganism targeting molecule and a biocide in health care (e.g., human and veterinary), agriculture (e.g., animal and plant production), and food processing (e.g., beef carcass processing). The present invention also relates to methods of using a fusion protein comprising a microorganism targeting molecule and a biocide in various diagnostic applications in number of diverse fields such as agriculture, medicine, and national defense.

A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.

Liquid, shelf-stable alkaline cleaning compositions with chlorine bleach comprising a chlorine bleach capable of forming a hypochlorite in water, a bleach stabilizer selected from the group consisting of compounds having at least one NH— or NH₂— moiety capable of reacting with the hypochlorite to form NCl—, NHCl— or NCl₂— compounds, and from about 5-50% by weight of a metal hydroxide. Compositions according to the present invention are highly alkaline preferably presenting a pH of at least about 11.5. The compositions provide sustained hypochlorite bleach functionality and long term bleach stability even in the presence of surfactants. The bleach compositions are useful in cleaning and sanitizing household, institutional, and industrial hard surfaces including clean-in-place systems and food processing equipment.

A conveyor suitable for use, e.g., in food processing apparatus, includes particular procedures and arrangements for decontaminating the surface of the conveyor. The conveyor surface is subject first to a mechanical cleaning, e.g., by spraying of liquid followed by brushing in a rinse/clean unit. This step displaces gross debris from the conveyor surface. In a second step, the surface is subjected to UV irradiation to sterilize the cleaned surface. This UV irradiation may be provided by banks of UV lamps between which the conveyor passes. Detectors for residual organic material may be used to monitor the cleanliness of the surface.

The invention discloses a spiral quantitative feeding device and a stable feeding method. The spiral quantitative feeding device comprises a horizontal spiral conveyor, an automatic feeding adjustment device, a control motor, a drive system, a rotation angle sensor and a single chip microcomputer measurement and control system, wherein the spiral conveyor comprises a spiral shaft, spiral blades, a cylindrical feeding barrel and the like. On one hand, the stable feeding method for the spiral quantitative feeding device reduces the influence on the feeding stability of the spiral feeding device caused by material height change on a storage bin by arranging the automatic feeding adjustment device and eliminates a transient overload phenomenon caused by the extrusion of a material in a spiral material barrel when the device is started next time, on the other hand, the rotating speed and the rotation angle of the motor are controlled by detecting the rotation angle of the spiral shaft by the rotation angle sensor so as to realize accurate quantitative work of the material. The device and the method can be widely used in the transportation, the batching and the packaging production of bulk materials in agriculture, industry, chemical industry and food processing industry.