451 results about "Food sector" patented technology

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

The present invention uses market research data to access nutrient intakes of a population. Dietary collection using 24-hour recall generally does not reflect a pattern of “usual” intake behavior for a population group. To determine the impact of food consumption patterns on nutrient intake, a unique methodology using 14-day food diary was developed. The food industry has traditionally used detailed food records to track the consumption of specific branded food items and monitor the growth of food categories, but some of the most valuable databases available concerning longer-term (e.g., 14-day) food intake do not record portion size on an individual consumption basis. Other databases based on shorter-term (24-hour recall) survey periods record portion sizes but are not very representative of eating habits. The preferred exemplary embodiment integrates two such databases with a third data set providing detailed nutrient information for each of a wide variety of foods consumed to provide a combined database for processing nutrient intake reports using statistical analysis. This flexible system allows the user to categorize the population based on “usual” consumption of food categories, specific foods and/or specific brands of foods and determine dietary differences versus their “non-using” counterparts.

Natural pressure conduction heating (natural pressure cooker, rice steamed bun cooker, pressure rice cooker) wherein natural pressure conduction heating is a heating method for food. It belongs to the technical field of food cooking. (Natural pressure cooker, electric rice steamed bun pot, pressure electric rice cooker) are pots and electric rice cookers provided by this heating method, belonging to the field of food cooking equipment. It relates to the following as a whole: 1. A pot and an electric rice cooker that use the pot-in-pot to form pressure conduction heating naturally. 2. A pot utilizing a natural pressure relief ball and a sealed pot cover to form pressure. The natural pressure cooker is to block the steam outlet hole of the pot cover with a naturally movable pressure relief ball, and the pressure is set by its proportioning. The steamed rice cooker and the pressure rice cooker use the pot in the pot, and the non-porous steamer naturally forms pressure and conducts heat to make delicious, delicious and nutritious meals. Among them, multi-layer sealing repeatedly produces energy efficiency, so that the energy saving efficiency is more than three times.

A thermally insulated pallet shipper is provided for use in any industry where temperature sensitive products are shipped, including the pharmaceutical, hospital and food industries, particularly for shipping payloads by air. The pallet shipper is made from just four individual foam molded structures: a base, a first corner structure, a second corner structure and a lid.

An automatic manipulator, such as a multiaxial industrial robot, with a carrying component structure (support structure) for transmitting forces between individual members of the automatic manipulator. The entire support structure is formed from a material that is inert with respect to external effects, such as moisture or the like. The material of the support structure may be, in particular, a material that is suitable for use in contact with foods, such as stainless steel, so that the automatic manipulator according to the present invention can be used reliably and without additional costly protective measures in environments in which there is a risk for contamination, such as in the food industry.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The present invention relates generally to a tissue preparation including tissue cells and extracts thereof useful for promoting or facilitating the growth, development and differentiation of cells and tissues. More particularly, the present invention provides muscle-derived material comprising intact or extracted extracellular matrix and/or cells as well as cytokines, growth factors and other components. The muscle preparations of the present invention resemble basement membrane and are derived from cellular-based material. The muscle preparation may be used in vitro or in vivo as inter alia, a cellular scaffold in various tissue engineering applications and in other cell culture systems for nurturing and enriching a range of cell types including, but not limited to, precursor and stem cells such as pre-adipogenic cells. The muscle preparation is also useful as a base for creams, such as in the cosmetic and topical therapeutic industries and as a matrix or additive in the food industry.

The invention discloses an integrated waste water handler of integrated disposing organic, inorganic and biochemical waste water, which comprises the following steps: including central processing unit, pharmaceutical box, balancing tank and waste water disposal tank; connecting integrated reaction tank, desilter, oxidizing tank and activated char biological filter with fore-and-aft order; compositing wastewater disposing tank; collecting waste water into balancing tank; leading through integrated reaction tank, desilter, oxidizing tank and activated char biological filter; reaching effect of disposing integrated waste water. This invention can be used to hospital, quarantine station, laboratory, disease control center, chemical plant and food service industry.

The invention relates to a formulation for milk pulverous flavor and a preparation method thereof. The flavor mainly comprises powdered glucose, ethyl maltol, gamma-Nonanolactone, delta dodecalactone, vanillin, ethyl vanillin, ethyl caprylate, gamma-Heptalactone and other components, and has sterling full-bodied roast powdered milk aroma, delicious mouthfeel and pure flavor. In addition, the flavor has the advantages of high temperature resistance, long flavor lasting time and so on. The formulation and the preparation method are widely applied to food industry, and ensure that products keep sterling natural milk flavor.

The invention relates to a mashed potatoes and relative production, wherein it comprises that using the potatoes, to be boiled, skin remove, dried, and broken into potato powder; adding chickens' extract, plant oil, iodized salt, dried onion, dried particles, to be mixed; packing into package box; when eating, opening the package, adding boiled water, eating after 3-5mins; the particles are chicken, beef, pork, tomato, bread, and dry bean curd. The invention has high nourishment content.

The invention discloses a food-grade EPDM pressure filter plate and manufacturing method thereof. The pressure filter plate adopts the EPDM as the major raw material, which is the high-purity white or colorless EPDM raw rubber that is synthesized by adopting the solution polymerization method, wherein, the ENB content of a third monomer is 4 to 6 percent; and the content of ethylene is 50 to 55 percent. The manufacturing method is that the raw materials are firstly mixed according to the mixing ratio by the parts at weight, the conventional ethylene-propylene rubber mixing process is adopted for preparing the mixed rubber, the mixed rubber is heat bodying on a mixing roll machine and then sheet making to obtain rubber sheets and rubber strips, then a rubber material middle temperature upper mold gradually increases the temperature and the pressure for stamping and pressure keeping, and a flat vulcanizing machine is adopted for vulcanization, so as to obtain the food-grade EPDM pressure filter plate. The pressure filter plate of the invention can be applied in the pressure filters of the food industry, thereby meeting the food hygienic standard requirements and having good product elasticity, heat resistance, anti-aging property and long service life.

The invention discloses a method for extracting sweet buckwheat dietary fibers, which comprises an enzyme method and an alkaline method for extracting the dietary fibers in kernels and shells of the sweet buckwheat and makes the visual color of the obtained dietary fibers more acceptable by people and improves the application value of the dietary fibers by the decoloring and modification treatments. Currently, most processing residues of the buckwheat are generally abandoned or put away cheaply so as to cause the waste of a large amount of buckwheat resource. The invention adopts different methods to extract and carry out decoloring treatment to prepare the sweet buckwheat dietary fibers with higher activity and few hazardous substance residuals, applies the prepared buckwheat dietary fibers to the food industry, and applies the prepared buckwheat dietary fibers into other fields by modification. The invention can solve the technical problems of extraction, decoloring, modification and the like of the sweet buckwheat dietary fibers, can improve the competitive advantage of the economy of the buckwheat production place, realizes the industrialization development and utilization of the sweet buckwheat dietary fibers, and promotes the economy development of the buckwheat production place.

The invention relates to a mold release agent for demolding various bakeware, molds, steel strips and other appliances used in the food industry and a preparation method thereof. The mold release agent contains grease, a wax and an emulsifier, wherein the wax is selected from rice bran wax, soy wax and sunflower seed wax. The method for preparing the mold release agent comprises the process stepsof first rapid cooling and then annealing. The mold release agent is uniform in the storage process, does not settle, and has excellent model release performance. The invention also relates to a method for producing baked food by using the mold release agent.

The present invention discloses a nanoscale docosahexaenoic acid emulsion and a preparation method thereof. The nanoscale docosahexaenoic acid emulsion comprises the following materials: 150 g to 500 g of docosahexaenoic acid as a core material, 0.1 g to 20 g of an antioxidant, 150 g to 200 g of a wall material, 75 g to 350 g of a stabilizer, 3 g to 100 g of a dispersing agent, 50 g to 150 g of an emulsifier, and up to 1000 g with water. The emulsion prepared in the present invention is an O/W type, and is principally prepared by mixing the docosahexaenoic acid oil, the emulsifier, the stabilizer, the wall material, an ionic dispersing agent and the water at a certain ratio, carrying out emulsifying, embedding, shearing and high pressure homogenizing, and finally getting an emulsion in which more than 80% of emulsified oil droplets have particle sizes of less than 100 nm, and have a normal distribution and a stable state. The present invention provides a docosahexaenoic acid emulsion formulation which can be dispersed in cold water, has good stability, and is stable to light, heat and oxygen. The nanoscale docosahexaenoic acid emulsion can be easily applied to industries of dairy, beverage, food, functional food, cosmetics and other related industries.

The present invention provides a production technology of fructus momordicae concentrated juice by waste liquid discharged from adsorption resin columns of momordica glycosides. The production technology comprises the following steps: adsorption resin material feeding waste liquid in production processes of fresh fructus momordicae taking, ceramic membrane microfiltration clarifying, anion resin pH adjusting, reverse osmosis membrane concentrating, low temperature cooling, ceramic membrane microfiltration clarifying, vacuum decompression concentration paste preparing, sterilizing, vacuum packaging and fructus momordicae concentrated juice obtaining. Advantages are as follows: (1) the produced fructus momordicae concentrated juice retains the flavor and nutrient composition of the fructus momordicae, is almost colorless and extremely excellent in taste, can be widely used in food industry, drink industry and pharmaceuticals industry, and the production technology turns waste into treasure and improves the added value of the fructus momordicae; (2) the production technology reduces COD and BOD in the waste liquid, greatly reduces the treatment pressure of sewage treatment stations, and is environmentally friendly; and (3) the production technology is simple, high in automation degree, high in efficiency, and stable and reliable.

The automatic dosing feeder applies to power industry, architecture and food industry for automatic dosing and batching. It has bearing base under the shell with main shaft inside the bearing base, hoppers on the shell, with the top of the main shaft inside the hopper, razor blade at the top of the main shaft, vane wheels on the main shaft under the hopper with several vanes, with adjacent vanes forming a storage space. Through this linear feeding, it is stable, small error chance, less mechanical wearing in low speed running, free from leakage and long inspection cycle.

The invention discloses a mechanical claw in the food industry. A fixing mechanism arranged inside a mechanical arm is connected with a telescoping mechanism; a rack is connected at the lower end of the telescoping mechanism; a limiting mechanism is arranged on the two sides of the rack; two sector gears are oppositely arranged below the limiting mechanism; the two the sector gears are meshed with the rack on the two opposite sides of the rack; the two the sector gears are fixedly connected with oppositely-arranged claws; a sensor is arranged below the rack; a controller is arranged on the telescoping mechanism; the controller and the sensor are connected with a control system; the control system acquires forces of the jaws through data transmitted by the sensor to enable the controller to control stretch and retraction of the telescoping mechanism so as to control opening and closing degrees of the claws.

The present invention discloses a method for rapidly identifying meat with different animal sources. The method is characterized by comprising: (1) placing a meat sample at a room temperature, and adopting a near-infrared spectrometer diffuse reflection manner to sample a spectrum of the meat sample after the temperature is balanced; (2) selecting spectrum data of the optimal modeling wave band, and carrying out a pre-treatment on the selected spectrum data; (3) adopting a main component analysis method to extract the spectrum feature information; (4) adopting a discrimination analysis method to establish a qualitative recognition model; and (5) calculating the mahalanobis distance of the meat sample, and judging the classification of the meat sample according to the mahalanobis distance value. According to the present invention, the disadvantages of complex operation, long detection time, high chemical reagent consumption and high cost of the existing identification method are overcome; and the method has advantages of rapidness, no loss, accuracy, stability, simple identification process, and no requirement of professionals, and is easy to promote and apply in the food industry and the food law enforcement and supervision department.