8 results about "Meat dishes" patented technology

The application discloses a meat dish reheating degree rapid detection method and system based on electrochemical sensing, and belongs to the technical field of food detection. In view of the problem that the reheating degree of a meat dish cannot be quickly and accurately evaluated in the prior art, the application first places a meat dish to be detected in a space to generate headspace gas at a preset equilibrium temperature and time; uses an electrochemical sensor unit to collect a complete time response curve of the headspace gas acting on a sensitive layer, extracts dynamic characteristic parameters such as a response rise time, a peak response value, a time to reach the peak, a curve integral area and a half-life period in a falling stage; meanwhile, obtains food material attribute parameters and reheating mode parameters; and inputs the above parameters into a pre-trained deep learning prediction model, and outputs a reheating degree grade from the model and presents the reheating degree grade on a display unit. The method can be used for quickly detecting the reheating degree of a meat dish in the catering industry, food processing and home cooking, and guarantees food quality and edible safety.

1. Name of the designed product: meat steaming plate (boat-shaped). 2. Use of the designed product: for containing food. 3. Design points of the designed product: in shape. 4. Picture or photo best showing the design points: perspective view 1.

The invention relates to the technical field of food processing, in particular to a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The invention provides a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The method comprises the steps of molecular green-protecting blanching, cell repairing and permeating, grease anti-oxidation pretreatment, low-temperature mixing and quick-freezing and dynamic regulation and control. On the basis of green pepper food material blanching and green-protecting and brittleness-keeping agent treatment, a molecular green-protecting-cell brittleness-keeping-system interaction protection system is constructed, cross-scale synergy is achieved through dynamic regulation and control, and the green-protecting and brittleness-keeping effects of the green peppers are effectively enhanced. The fresh-keeping effect of the green peppers and the overall quality of dishes can be improved, and the requirements of consumers for delicious taste and nutrition can be better met.

This invention discloses a rapid detection method and system for the reheating degree of meat dishes based on electrochemical sensing, belonging to the field of food testing technology. Addressing the problem of difficulty in rapidly and accurately evaluating the reheating degree of meat dishes in existing technologies, this invention first places the meat dish to be tested in a space, generating headspace gas at a preset equilibrium temperature and time. An electrochemical sensor unit collects the complete time-response curve of the interaction between the headspace gas and the sensitive layer, extracting dynamic characteristic parameters such as response rise time, peak response value, time to reach peak value, curve integral area, and half-life of the fall phase. Simultaneously, it acquires ingredient attribute parameters and reheating method parameters. These parameters are then input into a pre-trained deep learning prediction model, which outputs the reheating degree level and displays it on a display unit. This method can be used in the catering industry, food processing, and home cooking for rapid detection of the reheating degree of meat dishes, ensuring food quality and food safety.

The aim is to provide a new taste experience and added value by harmonizing noodle dishes and meat dishes, both representative cuisines of Japan. Furthermore, by allowing customers to experience the cooking process firsthand, we aim to help them intuitively understand the quality and attention to detail of the dishes, thereby enhancing their satisfaction and sense of exclusivity during the meal. [Solution] A store for serving food and beverages, comprising a cooking area where multiple cooking staff prepare food and beverages, and a dining area where multiple customers eat and drink, wherein the cooking area includes a noodle cooking section for preparing noodle dishes and a steak cooking section equipped with a griddle for preparing steak dishes served with noodle dishes, and the dining area is configured to serve customers both noodle dishes and steak dishes, thus providing a store for serving food and beverages mainly consisting of noodle dishes and steak dishes.

The utility model discloses a quantitative dinner plate for diabetics, which belongs to the technical field of diabetes nursing and comprises a dinner plate. The inner side of the dinner plate is connected with a quantitative separation mechanism; a soup plate is arranged on the left side of the dinner plate; the right side of the dinner plate is provided with a fruit plate; the lower end of the dinner plate is connected with a portable carrying mechanism for placing the dinner plate, the soup plate and the fruit plate; the quantitative separation mechanism comprises a separation assembly and a fixed-point fixing assembly; the separating assembly used for separating the inner side of the dinner plate into three parts is connected to the inner bottom of the dinner plate. The fixed-point fixing assembly used for conducting fixed-point positioning on the separation assembly is connected to the upper end of the separation assembly. By means of the mode, the inner side of the dinner plate is divided into the three cavities with different proportions through the partition assembly according to the doctor's advice, the partition assembly is fixed through the fixed-point fixing assembly, rice, vegetable dishes and meat dishes are placed in the three cavities respectively, quantitative control over diet is achieved, the proportion of the three cavities can be adjusted, and the food can be conveniently taken out. The requirements of different diabetics on different quantification standards are met.

The invention discloses a method for improving lycopene isomerization and meat digestibility through food habit interaction, and particularly relates to a processing method for synergistically improving lycopene cis-isomerization rate and meat protein digestibility in tomato meat dishes through grease thermocatalysis and potential of hydrogen step regulation. Comprising the following core technologies: 1) a molecular catalysis technology: catalyzing the conversion of lycopene from trans configuration to 5-cis configuration with higher bioavailability (the isomerization rate is greater than 70%) in a hot working process by utilizing a composite grease system formed by meat fat and vegetable grease; 2) a protein modification technology: opening a myofibrillar protein space structure and improving trypsin cutting site accessibility (in vitro digestibility is greater than 80%) through a staged synergistic effect of tomato organic acid and heat treatment, and 3) a system interaction technology: constructing an oil-meat-tomato three-phase edible interaction system, and realizing synchronous synergism of antioxidant activity and digestion and absorption performance.

The present utility model relates to a collagen-enriched natural souring seasoning powder made from processed chicken feet and kamias. The composition uses chicken feet collagen powder as a value-added ingredient and dehydrated kamias powder as a natural source of sour flavor. These are blended with selected seasoning ingredients such as salt, garlic powder, onion powder, black pepper, and food-grade anti-caking starch to produce a dry savory and tangy seasoning powder. The product may be used to enhance the taste of soups, sauces, marinades, meat dishes, vegetable dishes, fried foods, and other food preparations. This utility model provides a practical way to make use of chicken feet and kamias as useful food ingredients while producing a flavorful seasoning powder without primarily relying on artificial chicken flavoring, synthetic souring agents, or preservative additives.