13 results about "Meat dishes" patented technology

The utility model relates to the technical field of auxiliary material mechanisms, and discloses an auxiliary material mechanism for an automatic cooker, which comprises an automatic cooker main body and a cover rotationally connected with the automatic cooker main body, and one side of the top of the cover is fixedly communicated with a feeding pipe; a spiral exhaust pipe is fixedly sleeved with the feeding pipe, and the air inlet end of the spiral exhaust pipe is fixedly communicated with the cover; the feeding pipe is used for containing materials, a containing and dispersing mechanism used for containing and dispersing seasonings is arranged in the feeding pipe, and the spiral exhaust pipe is used for conducting the seasonings in order so as to heat the seasonings. According to the auxiliary material mechanism for the cooking machine, seasoning is added through the feeding pipe, steam is utilized through the spiral exhaust pipe, auxiliary heating is carried out on the seasoning, meanwhile, the containing and dispersing mechanism is used in a matched mode, the seasoning can be added into the cooking machine body, and the taste of meat dishes is improved.

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 evaluating characteristic flavor quality of typical rusty meat dishes. The method comprises the following steps: determining a plurality of typical rusty meat dishes from a rusty cuisine; performing process optimization on the determined typical Lu vegetable meat-flavored dish to determine the optimal processing process of the typical Lu vegetable meat-flavored dish; analyzing a typical Lu vegetable meat-flavor dish which is optimally processed by a process from a plurality of factors; key flavor substances influencing the quality of the traditional Lu vegetable meat-flavor dish are determined; and determining a quality evaluation system and standard of the rusty meat dish according to the influence of the key flavor substances on the rusty meat dish. The method comprises the following steps: establishing a quality evaluation system of a plurality of typical robust meat dishes, revealing flavor substance composition and characteristics of the dishes, identifying characteristic flavor and volatile flavor substances of the dishes and influences of the characteristic flavor and volatile flavor substances on the dish quality, determining key substance types influencing the quality of the traditional robust meat dishes, forming a quality evaluation method and standard, and determining the quality of the dishes. And a scientific basis is provided for quality control and flavor improvement of the Luercai.

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.

The invention discloses a polyvinyl chloride preservative film which is an extruded film and comprises the following raw materials: PVC resin powder, epoxidized soybean oil, a stabilizer, an antifogging agent and an antioxidant. The polyvinyl chloride preservative film emphasizes the improvement of safety, functionality and preservation property, solves the problem of plasticizer migration by taking the epoxidized soybean oil as a core plasticizer, and further improves the migration problem of the preservative film by functionalizing the polyvinyl chloride preservative film through the antifogging agent and the antioxidant, thereby widening the application environment and the preservation effect. The high viscosity and high transparency of the product are maintained, and the product is suitable for wrapping water-containing food such as fruits, vegetables, meat dishes and leftovers in a cold storage or normal temperature environment.

The present invention discloses a food safety traceability detection method and system based on the Internet of Things, which relates to the field of food safety traceability detection. The method and system include a data acquisition module, a finished product module, a raw material module, a processing module, a storage and transportation module, and a judgment module. The method and system include the following steps: analyzing a finished meat dish to obtain abnormal values ​​of the finished meat dish, sending a corresponding abnormal safety and quality traceability signal of the pre-prepared dish, judging and analyzing the raw materials of the meat dish to obtain abnormal safety and quality values ​​of the raw materials of the meat dish, judging and analyzing the processing environment, preservatives, and cleaning status of the meat dish to obtain the residual value of the meat dish after spoilage, judging and analyzing the storage and transportation of abnormal meat dish to obtain abnormal storage and transportation values ​​of the meat dish, analyzing the pre-prepared dish processing in each process of the pre-prepared dish to obtain abnormal processes that affect food problems of the meat dish, and being able to analyze pre-prepared dishes in abnormal states from multiple dimensions and directions, thereby reducing the cost of the enterprise in the production of pre-prepared dishes.

The utility model discloses an anti-toppling plastic dinner plate with a partition structure, which comprises a plastic dinner plate body, a tableware placing area, a staple food area, a soup placing area, a meat dish area, a vegetable dish area A, a vegetable dish area B, two grooves and an anti-toppling mechanism, the anti-toppling mechanisms are arranged on the lower portion of the plastic dinner plate body and evenly distributed on the lower portion of the plastic dinner plate body. The anti-skid and anti-toppling functions of the device can be achieved, when the device is used, contact friction between the device and a table top can be increased through a rubber pad, the device is prevented from sliding due to stress, and the placement stability of the device is improved; and when the side edge of the upper portion of the device is stressed, through a connecting plate, a first anti-toppling block and a second anti-toppling block in the anti-toppling mechanism, the device is prevented from falling off. The device can be effectively prevented from inclining or turning over, and the placing stability of the device is further improved.