9 results about "High food" patented technology

1. Name of the designed product: Soup pot (special high food). 2. Use of the designed product: Soup pot. 3. Design points of the designed product: Shape. 4. Picture or photo best indicating the design points: Perspective view.

The utility model discloses a high-stability spin vibration sieve for food additive production, which relates to the technical field of food additive production and comprises a base serving as an integral support structure of the spin vibration sieve; the fixed screen is mounted at the upper part of the base through a supporting spring; the composite screen is connected to the upper portion of the fixed screen through a butt joint groove formed in the lower portion of the composite screen, a cleaning assembly is installed in the composite screen, and the composite screen is hollow; limiting holes distributed in an annular array shape are formed in the surfaces of the composite sieves, and limiting assemblies matched with the limiting holes are installed on the surface of the base. According to the rotary vibration screen, transverse jumping generated by the screening part during operation of the rotary vibration screen is reduced, so that the vibration directions of the screening part can be effectively reduced into longitudinal vibration, the screening effect is more efficiently concentrated, the screening part can be disassembled and assembled only by pressing the limiting assembly, and the difficulty is reduced.

The utility model relates to the related technical field of food preservation, in particular to a food storage and fresh-keeping device which comprises a fresh-keeping cabinet and a telescopic mechanism, an adjusting mechanism is arranged in the fresh-keeping cabinet, and the telescopic mechanism is arranged in a partition plate. According to the food storage and fresh-keeping device, through the arrangement of the telescopic mechanism, a clamping block is pulled to enable one end of the clamping block to be separated from the interior of a first clamping groove, at the moment, the clamping block loses the limiting effect on a sliding plate, and a handle is pulled to drive the sliding plate to slide from the interior of a sliding groove to the interior of a storage groove; one end, in the storage groove, of the second spring is fixedly connected with the sliding plate, and the other end of the second spring is fixedly connected with the partition plate, so that the second spring is compressed and deformed when the sliding plate slides towards the interior of the storage groove; and at the moment, one end of a clamping block penetrates through a limiting hole and then is embedded into a second clamping groove, so that the clamping block can fix a sliding plate, and higher food can be placed in the fresh-keeping cabinet.

The present application belongs to the technical field of fruit and vegetable preservation, and specifically discloses a preservation method for large-leaf vegetables. The present application realizes the preservation of large-leaf vegetables by subjecting the large-leaf vegetables to low-temperature plasma treatment in slightly acidic electrolytic water. Compared with single treatment by slightly acidic electrolytic water or low-temperature plasma or two-stage treatment by the two, the preservation method provided by the present application not only has better sterilization efficiency, but also can better maintain the original color, texture, and the contents of nutrients such as chlorophyll, Vc, and cellulose of the vegetables, and can significantly prolong the storage period of the large-leaf vegetables. Compared with traditional thermal sterilization or chemical preservatives, the preservation method for large-leaf vegetables provided by the present application has the advantages of better preservation of nutritional and sensory quality, higher food safety, and better economic and environmental performance.

The invention discloses a pressure cooker working pressure adjusting mechanism and a steam exhaust device, and relates to the technical field of pressure cookers, the pressure cooker working pressure adjusting mechanism comprises a valve body assembly, a valve element assembly and a pressure adjusting assembly, a cavity is formed in the valve body assembly, and a working hole communicated with the cavity is formed in the side face of the valve body assembly; the valve element assembly comprises a valve element arranged in the cavity and a reset spring. The pressure adjusting assembly comprises a pressure adjusting piece arranged on the valve body assembly, a pressure adjusting knob used for driving the pressure adjusting piece to rotate, a first pressure adjusting spiral face arranged on the valve body assembly and a second pressure adjusting spiral face arranged on the pressure adjusting piece. The first pressure adjusting spiral surface is matched with the second pressure adjusting spiral surface; the upper end of the reset spring acts on the pressure adjusting piece, and the lower end of the reset spring acts on the valve element. According to the mechanism, the working pressure of the pressure cooker can be adjusted, the corresponding working pressure can be matched according to different food materials, and the food material adaptability is high.

The application discloses a preparation process of a high-temperature-resistant thick-film type humidity-sensitive element for a steam oven, and steps are as follows: (1) preparation of humidity-sensitive resistor powder; (2) preparation of humidity-sensitive thick-film paste; (3) preparation of thick-film humidity-sensitive resistor; and (4) preparation of humidity-sensitive element. The application has the following beneficial effects: 1. The high-temperature-resistant thick-film type humidity-sensitive element prepared by the application has stable working performance under high temperature and high humidity; 2. The high-temperature-resistant thick-film type humidity-sensitive element prepared by the application has good high-temperature-resistant performance; and 3. The high-temperature-resistant thick-film type humidity-sensitive element prepared by the application does not generate organic volatile substances and harmful impurities during use, and has high food contact safety.

This invention discloses a smart freshness label integrating visual and gas sensing technologies and a dynamic pricing method. The smart label includes a main control unit, a multi-channel gas sensing module, a miniature visual sensing module, a low-power display screen, and a communication module. The method includes: collecting spoilage characteristic data of goods through gas and visual sensors; processing multimodal data using a deployed lightweight AI fusion model to generate a real-time freshness coefficient; generating a dynamic price based on inventory and market data through model optimization; and displaying the price and freshness information on the label screen. This invention achieves individualized and precise real-time quality perception and status management of perishable goods, and directly applies the perception results to automated dynamic pricing, effectively solving the problems of inaccurate traditional shelf-life management, high food spoilage rates, and rigid pricing, providing a complete solution for the digital upgrade of the fresh food retail supply chain.

The invention relates to the technical field of biological prevention and control, in particular to a ragweed prevention and control method. Comprising the following steps: an early stage: a substitute plant planting period: ensuring smooth germination of stem nodes / seeds, forming initial coverage, and inhibiting germination of ragweed seeds; in the middle stage, during the 5-8-leaf stage of the ragweed, the schiza communa is released, at the moment, the alternative plant forms a certain coverage degree, the density of the ragweed is reduced, and a low-competition and high-food-source environment is provided for the schiza communa; the schizophrassica juncea eats ragweed leaves, so that the photosynthetic capacity of ragweed is further weakened, and replacement plants are promoted to occupy more space; in the later stage, the ragweed fruiting condition is monitored, if a small amount of ragweed still survives, manual auxiliary pulling-out is carried out (seeds are prevented from falling into soil to form a seed bank), meanwhile, alternative plants are harvested, and the biomass and economic benefits of the plants are measured. And a safe, green, low-cost and sustainable ragweed prevention and control mode capable of generating extra economic benefits is formed.

The invention relates to a method for preparing cold-extracted coffee, which comprises the following steps: injecting hot water into coffee powder for braising and steaming, and then injecting cold water for trickling filtration to obtain the cold-extracted coffee, wherein the temperature of the hot water is 40-70 DEG C; the temperature of the cold water is 2-15 DEG C. According to the method disclosed by the invention, the coffee powder is braised and steamed at a relative low temperature of 40-70 DEG C before cold extraction, so that carbon dioxide accumulated in the coffee powder can be promoted to be discharged, contact between water and coffee is promoted, and the extraction efficiency is effectively improved; according to the method, aromatic substances and grease in the coffee can be completely dissolved out, dissolution of bad flavor components in the coffee is reduced, and sourness and bitterness are reduced, so that the prepared cold-extracted coffee has the multi-layer flavor of hand-brewed coffee and the smooth taste of the cold-extracted coffee. And on the other hand, the method provided by the invention ensures that the coffee has rich flavor and smooth mouth feel, effectively shortens the making time of the cold extraction coffee, reduces the making difficulty, has high product stability and high food safety, and can provide a temperature at which the cold extraction coffee is easier to eat.