92 results about "Personal taste" patented technology

A helmet system that enables a user of the helmet system to customize the helmet system according to personal taste, a task at hand, responsibilities within a tactical group (e.g., communications, command, etc.), and / or according to other parameters. The customization of the helmet system may include a customization of electronics modules carried on the helmet system that optionally provide communications, environment detection, health or biometrics monitoring, power, information transmission / reception, information processing, and / or other functionalities. The customization of the helmet system may include a customization of structural components that enable the user to balance the structural protection provided to the user against other considerations. The other considerations may include, for example, weight, form factor, comfort, and / or other considerations.

The intelligent console method and apparatus of the present invention includes a powerful, intuitive, yet highly flexible means for accessing a multi-media system having multiple multi-media data types. The present intelligent console provides an interactive display of linked multi-media events based on a user's personal taste. The intelligent console includes a graph / data display that can provide several graphical representations of the events that satisfy user queries. The user can access an event simply by selecting the time of interest on the timeline of the graph / data display. Because the system links together all of the multi-media data types associated with a selected event, the intelligent console synchronizes and displays the multiple media data when a user selects the event. Complex queries can be made using the present intelligent console. The user is alerted to the events satisfying the complex queries and if the user chooses, the corresponding and associated multi-media data is displayed.

A method for classifying and recommending wine includes establishing a network connection between a server and a computer, recording a wine inventory within a database management system (DBMS) of the sever, and populating the inventory with information describing the different wines. A weighted value is assigned to the information for each wine to determine a numeric bin value, and an objective personal taste profile (PTP) of the user is calculated as a number that objectively rates the user's taste preferences. The method matches a wine with the user based on the bin value and PTP, and displays a graphic of the wine on a web browser. A server-based system includes a data base management system (DBMS) and a server having an algorithm for classifying and recommending wine based on the user's PTP, and displaying a graphic of the wine on a web browser.

The invention relates to an intelligent menu comprising a cooking information module. The cooking information module comprises step progress information, control index information, event recognizing information and human-computer interactive information. The intelligent menu is characterized in that the step progress information comprises cooking steps of relative dishes in the cooking process; the control index information comprises control objects and control parameters in the relative cooking steps; the human-computer interactive information comprises the interaction reminding information between a human and a cooker during cooking; the event recognizing information comprises adopted measures for normal step switching and abnormal events occurring suddenly the cooking process; the step progress information, the control index information, the event recognizing information and the human-computer interactive information are relative and are capable of scheduling information mutually. The intelligent menu has high generality as a menu, and the requirements on cooking safety and personal taste selection can be met for users.

A medicine cabinet with a frame whereby tiles can be attached to create a customized cabinet to match a user's bathroom tiles or personal tastes. The medicine cabinet includes a cabinet body, a door, and a frame imposed on either the door or the cabinet body capable of receiving tiles. The door is rotatably or slidably attached to the cabinet body. To accommodate standard tile widths, the door or cabinet body frames have widths equal or slightly larger than the standard tile widths.

The invention relates to an oven control method, and comprises a main control unit, a baking mode setting module, a display module and a button control module, wherein the baking mode setting module, the display module and the button control module are connected with the main control unit; the baking mode setting module comprises a time setting module, a temperature setting module and a baking heating method (namely, baking thermal power) setting module; and the button control module comprises a plurality of operating buttons on an oven panel. The method is characterized in that a plurality of baking modes of the baking mode setting module can be set through the operating buttons; and for each baking mode, various baking times, baking temperatures and baking heating methods can be set respectively for the time set setting module, the temperature setting module and the baking heating method setting module through the operating buttons. According to corresponding control signals output by the button control module, the main control unit is used for outputting set parameters of the baking mode, the baking time and the baking temperature, and the baking heating method to corresponding positions in the display module to display, and controlling the heating baking work of the oven for food according to a sequence set by the baking mode. Thus, various time periods, temperature and thermal power can be set according to requirements of food and users' taste during baking, baked food is tastier, and meets personal taste. Compared with the prior art, the oven control method has the advantages that a plurality baking modes are set for the oven, the baking for food under conditions of various time periods, temperatures and heating methods is achieved; the baked food is better in color, smell and taste, and meets personal taste; the operation is humanized; the energy is saved, and the environment is protected.

The invention relates to a method for intelligently recommending menus and food and an application. According to the method for intelligently recommending the menus and the food, public taste can be met through dual-mode scientific predication and recommendation of the menus and the food, and personal taste characteristics are considered; the intelligence degree of part and whole integration is high and humanization is realized; meanwhile, according to the method, the structure is simple, the practicability is high, the method can be flexibly applied to various intelligent appliances and complies with the development tendency of smart home and the big data era, and popularization and application are facilitated.

The invention relates to a Yao nationality tea cigarette and a production process thereof and belongs to the technical field of food processing. The Yao nationality tea cigarette comprises the following raw materials in percentage by weight: 20 percent of Guangdong Liannan hundred-mile Dayaoshan tea, 30 percent of Guangxi Fuchuan Dayaoshan tea, 40 percent of Yuanna Hekou Dayaoshan tea and 10 percent of Huanan Jianghua Dayaoshan tea. The invention also provides the production process for the Yao nationality tea cigarette. The Yao nationality tea cigarette and the production process provided by the invention have the advantages that mint, citronella and other plant essences are added according to personal tastes and preferences, and the functions of increasing aroma, smoothing throat, refreshing, helping to quit smoking, resisting fatigue and restoring human energy are realized; the strength can be quickly increased, the pressure is relieved, and the sleep quality is improved.

The invention discloses a milk tea tablet. The milk tea tablet is prepared from raw material in parts by weight: 10-14 parts of whole milk powder, 0.4-1.5 parts of black tea powder, 3-8 parts of sucrose powder, 3-15 parts of lactose powder, 0.2-0.5 part of sodium carboxymethyl cellulose, 0.0001-0.03 part of ethyl maltol, and 1-4 parts of corn starch. The invention also discloses a process for producing the milk tea tablet. The instant milk tea tablet has rich milk tea flavor, mellow mouth feeling, and moderate saccharinity; and the milk tea tablet prepared by the prescription is difficult to disintegrate, has stable structure, can be directly eaten or brewed to drink, and is an ideal leisure food. Meanwhile, the consumer can add coffee powder or chocolate powder and the like into the milk tea according to personal taste to form corresponding flavor milk tea.

A transmission and reception system includes a transmission apparatus 1 and reception apparatuses 21 and 22. The transmission apparatus 1 transmits a storage identifier for identifying a storage medium and data. The reception apparatuses 21 and 22 each include a receiving section for receiving the storage identifier for identifying the storage medium and the data, and a storage control section for storing the data received by the receiving section on the storage medium identified by the storage identifier received by the receiving section. Hence, automatic storage of data conforming to personal taste and simultaneous automatic storage of data for plural persons are realized.

The interface device provides a means to install a standard magnetic pickup into the sound hole of an acoustic guitar in a manner which employs the use of a commercially available feedback reduction device. The interface mounting device provides the ability to use standard magnetic guitar pickups with an acoustic guitar that would normally require a special purpose guitar pickup. Further this interface mounting device provides a means to install the standard magnetic guitar pickup in a manner that is both secure during its operation, is adjustable to fit personal taste, is totally removable, and does not permanently affect the underlying acoustic guitar.

The invention discloses a healthy tea applicable to skin beauty of women. The healthy tea comprises, by mass, 5-10 parts of green tea, 5-10 parts of desmodium triquetrum, 10-20 parts of honeysuckle, 10-30 parts of rosa rugosa, 10-20 parts of chrysanthemum, 10-20 parts of folium ginkgo, 10-20 parts of boxthorn leaves, 5-10 parts of lotus plumule, 10-20 parts of lucid ganoderma, 5-10 parts of liquorice, 10-20 parts of boat-fruited scaphium seeds, 10-20 parts of angelica sinensis, 10-30 parts of herba leonuri, 5-10 parts of air-plant herb and 10-20 parts of curcuma longa; after all the ingredients are mixed uniformly, a user can take 10-30 g of mixtures, brew the mixtures with boiled water and filter out residues to obtain filter liquor; the user takes black sesame, soybeans, mung beans, peanuts and poria cocos with equal mass, adds appropriate lentinula edodes, fries all the ingredients, adds appropriate red dates and smashes all the ingredients, so that a smashed substance is obtained; the user takes appropriate filter liquor and adds appropriate smashed substance into the filter liquor, and then appropriate rock candy or honey can be added according to personal taste. The healthy tea is suitable for young and middle-aged white-collar ladies with high working pressure, convenient to take, good in stability, low in price and good in quality, and has no side effects after being drunk for a long term.

The invention relates to food processing technologies and in particular relates to a method for preparing sugar-free and smell-free pumpkin powder. The method comprises the following steps: with fresh old mature pumpkins as raw materials, mixing and processing by virtue of a colloid grinding pulping process, a biological enzymatic hydrolysis and smell removal technology, an ultrasonic flocculation effect and a low-temperature sedimentation solid-liquid separation process. According to the method, the smell of the pumpkins is removed and the mouth feel and the solubility of the pumpkin powder are improved. The pumpkin powder prepared by the method is high in soluble dietary fiber content, low in sugar content and suitable for patients with diabetes and hypertension, can serve as a raw material for a mixing process in the food industry and also can be processed and eaten according to personal taste. The method has the characteristics of low cost, low energy consumption and low heat-sensitive nutrition loss.

The invention discloses a cold dish selling device, system and method and a mobile terminal. The cold dish selling device comprises a dish selecting module, a seasoning selecting module and a stirringindicating module, and according to trigger actions of a consumer, the type of dish, the weight of the dish, the types of seasonings, the grade corresponding to the seasonings, the stirring speed ofthe dish and the stirring time of the dish are determined; the device further comprises a stirrer, a control module, a settlement module and a packer, wherein the control module is used for controlling the stirrer to stir the dish according to the stirring speed and the stirring time; the settlement module is used for showing charging information to the consumer according to the determined type and weight of the dish; the packer is used for packing the well stirred dish. Through the cold dish selling device, the consumer can select to make the corresponding dishes entirely according to personal taste; moreover, the device is intelligent and fully automatic, the labor cost is reduced, the food safety is improved, and the making and selling efficiencies are greatly improved.

The invention relates to an extremely-personalized taste customization scheme of a post-mix beverage machine. The post-mix beverage machine is provided with a terminal control module, a machine control module and a system management module. The machine control module is connected with the terminal control module and the system management module by signals. The control module conducts data interaction with the terminal control module. The invention can customize beverages according to personal tastes, enables each beverage to be specially-produced, and meets requirements of different groups of people.

The invention discloses an automatic vending machine of a shrimp cake, comprising an automatic vending machine body and a shrimp cake manufacturing unit; the automatic vending machine is used for outputting flour to the shrimp cake manufacturing unit and then outputting the manufactured shrimp cake after customer pays the deal. The automatic vending machine of the shrimp cake provided by the invention can automatically compound, mix, press, fry and prepare semi-finished products (flour, shrimp, water, seasoner, and others) through setting personal taste (select seasoner).

The invention relates to fine powder of green algae and sea-cucumber intestines and eggs and a preparation method thereof. Different from the prior art, the preparation method comprises the following steps of: pretreating the green algae by a colloid mill, treating by cellulase, and separately collecting supernatant and precipitate; pretreating the sea-cucumber intestines and eggs by a homogenizer, treating by compound protease, and separately collecting supernatant and precipitate; adding the precipitates into an iron pan in a centralized manner, adding water, edible fungus, chicken, duck, fish or shrimps for boiling, then changing into small fire to boil for 2-4 hours, and filtering to obtain supernatant; mixing all supernatants, and then freeze-drying to obtain the fine powder. The fine powder and the preparation method have the advantages that seasonings such as green onion, ginger, garlic, sichuan pepper, syzygium aromaticum, gardenia, anise, cinnamon and bay leaves can be added according to personal taste in the use process; no any additive is added in the manufacture process, the nutritional and health components of the green algae and the sea-cucumber intestines and eggs are retained to a greatest extent, and the balanced diet pagoda of Chinese residents is reasonably referred; and the fine powder is scientific in design, nutritional and healthy and can be used for cooking noodles and hotpot condiments and the like.

The invention relates to a method and a system for optimized recipe recommendation of a steaming and baking device. The method comprises the following steps: step A, inputting food materials; inputting the food materials through the steaming and baking device or a mobile terminal, and identifying the food materials, a server recommending corresponding recipes according to characteristics of the food materials; step B, adjusting a recipe; a user adjusting selectable or changeable steps of the recipe according to personal taste, and temporarily storing the adjusted recipe to the server; step C,evaluating and storing the recipe. The method enables the user to adjust the recipe freely, and the recipe with lower score is replaced according to a score, so that the steaming and baking device becomes a household appliance with personal characteristics of the user. The steaming and baking device can judge taste preference of the user according to adjustment tendency of the recipes, and automatically recommends the recipes suitable for the user's taste, so that the steaming and baking device is more intelligent and humanized.

The present invention relates to a cellular phone ornament structure wherein cellular phones can be placed into different models. The present invention mainly consists of a cellular phone and an assembling stand. The cellular phone is not limited to firm brands or model types and length or size is based on size of a hand; the inner part of the assembling stand is in form of a box and consists of a group of elastic bands and several springs whereas the outer part is of one particular size and can be fitted into empty bodies of specially designed models. The present invention is thus a convenient way of changing phone ornaments according to one's personal taste and style.

The invention discloses a preparation method of jasmine flower fumigated wine. The method comprises the following steps of (1) jasmine flower pre-treatment, (2) fumigation and (3) sealed storage. According to the preparation method of the jasmine flower fumigated wine, jasmine flower fragrance and bouquet are well combined, the prepared jasmine flower fumigated wine has a pure and natural flavor,pure taste, pleasant fragrance and a long shelf life, moreover, the fragrance is durable and does not leak, in a preparation process, the alcohol concentration and the fragrance concentration can be adjusted according to personal taste, and the jasmine flower fumigated wine is suitable for being drunken by people of all ages and both sexes; the preparation method of the jasmine flower fumigated wine is simple and easy to operate, the equipment requirements are low, the preparation cost is low, and the utilization rate of the jasmine flower fragrance is high.

The invention provides a cookbook pushing method, a cookbook receiving method, a server and a terminal. The cookbook pushing method comprises the steps of pushing cookbook information corresponding to fingerprint data to the terminal according to the fingerprint data received from the terminal; correcting the cookbook information according to correction information returned by the terminal to obtain corrected cookbook information; and returning the corrected cookbook information to cooking equipment bound with the terminal. According to the technical scheme, user registration and login can be performed through a fingerprint identification technology; and the cooking equipment can intelligently push a cookbook conforming to user preferences according to the fingerprint data and cook food better conforming to personal taste preferences of users, so that the user login process is simplified and the mouth feel preference demands of different users are met.

The invention provides a cookbook pushing method, a cookbook receiving method, a server and a terminal. The cookbook pushing method comprises the steps of pushing cookbook information corresponding to human face data to the terminal according to the human face image data received from the terminal; correcting the cookbook information according to correction information returned from the terminal to obtain corrected cookbook information; and returning the corrected cookbook information to a cooking device bound with the terminal. According to the technical scheme, user registration and login can be carried out through a human face identification technology; and the cooking device also can intelligently push cookbooks conforming to user preferences according to the human face image data, and cook food better conforming to personal taste preferences of users, so that the user login process is simplified and the mouth feel preference demands of different users are met.

The invention provides a menu pushing method, a menu receiving method, a server and a terminal. The menu pushing method includes the steps of pushing menu information to the terminal, correcting the menu information to obtain corrected menu information according to the correction information returned by the terminal, and returning the corrected menu information to cooking equipment bound with terminal. According to the technical scheme disclosed in the invention, the cooking equipment can smartly cook foods which cater to the personal taste of a user, and satisfy the taste and hobbies demands of different users.

The invention provides noodles served with sauce. The noodles served with sauce comprise fine dried noodles and a sauce packet, wherein the sauce packet is prepared from sesame paste, salad sauce, salad seasoning sauce, salt, sugar, rice vinegar, mustard oil and I+G. When the noodles are eaten, users can cook the fine dried noodles and then mix the fine dried noodles with the sauce packet uniformly according to personal tastes. The method is simple, convenient and feasible. The noodles served with sauce cater to the tastes of people at different ages. The noodles served with sauce have the advantages of unique taste, abundant nutrients and convenience in eating, have scientific and reasonable formula, are good nutritional food and have extensive market prospect.

The invention relates to a drink with effects of dispelling coldness and warming uterus. The functional ingredient of the drink is prepared from the following components in parts by weight: 25-30 parts of dried ginger powder, 0-15 parts of tangerine peel powder, 20-25 parts of red date powder, 5-10 parts of cranberry powder, 20-35 parts of brown powdered sugar, 0.1-0.3 part of mogrosides. The drink has an optimized proportion by multiple groups of tests and taste tests, has a remarkable effect in the aspect of improving uterus coldness; and furthermore, a thickening agent is added, and the final mode of the product can be adjusted according to personal taste, such as liquid, paste, gel, thickened and other modes, for drinking or eating, so that the drink is convenient to take and carry.

The invention provides fried fast food rice and a preparation method thereof, and relates to health food, which is characterized in that: the fried fast food rice contains rice as main material, crushed corn, sorghum rice, millet, bean, mineral matter, trace element and vitamin as reinforcing agents and proper amount of antiseptic; the preparation method includes selecting material, soaking, adding auxiliary materials, mixing, stirring, braising, drying, frying, metering and packaging. The fried fast food rice and the preparation method thereof have advantages of industrial production, long storage life, novel formula, comprehensive nutrient compositions and health care efficacy, the fast food rice can be eaten by soaked in boiled water for several minutes and can be added with various flavoring according to personal taste, or people can directly buy fast food rice with wanted taste. The fast food rice can be eaten directly, has good taste and is easy to digest and absorb.

The invention discloses a longan, red jujube and brown sugar solid beverage and a preparation method thereof. The solid beverage comprises 85-95.5%wt of brown sugar, 1-5%wt of dried longan pulp, 2-5%wt of red jujubes, and 1.5-5%wt of Chinese wolfberry fruits. The preparation method of the longan, red jujube and brown sugar solid beverage comprises the following steps of performing drying, performing material distributing, performing sugar boiling, performing pouring into moulds, performing demoulding, performing drying and sterilization and the like. According to the longan, red jujube and brown sugar solid beverage, the brown sugar, the red jujubes, the longans, the Chinese wolfberry fruits and the brown sugar are excellent edible raw materials. Deep processing is not performed, so that the defect that nutritive and edible nutrient components in a conventional deeply-processed solid beverage are destroyed or run off is overcome. The longan, red jujube and brown sugar solid beverage isdelicately-fragrant when being put in mouths, and sweet rather than greasy after being soaked in water according to personal taste appetence, the nutrients are easy to absorb, the longan, red jujubeand brown sugar solid beverage can provide great visual feeling for people, and the longan, red jujube and brown sugar solid beverage is a fashionable functional solid beverage. The preparation technology is simple and novel, the making cost is low, and the longan, red jujube and brown sugar solid beverage is suitable for being popularized and applied.

The invention relates to the field of food processing, in particular to a method for pickling salted duck eggs with batter, comprising the following steps: a. washing the duck eggs; b. drying them in the air; Mix well with white wine; d, stick duck eggs one by one and wrap them in batter, and then roll a layer of salt; e, put them in an altar, seal the mouth of the altar; f, seal it for 15 to 25 days; g, cook it and eat it. The present invention uses batter instead of yellow mud, which is fused together with salt, so that the salt can penetrate into the egg, and the yolk of the marinated duck egg is red and oily, and the saltiness can be controlled according to personal taste.

The invention discloses chicken fillets with pickled peppers and a preparation method thereof, and relates to the field of food processing. The chicken fillets with pickled peppers prepared by the method adopt a water boiling way, and are prepared through cleaning, soaking, cooking with water, blending with a source, carrying out microwave sterilization, carrying out vacuum package and eventually obtaining the finished product; the prepared chicken fillets with pickled peppers are rich in nutrition, are matched with the pickled pepper sauce, adopt different eating ways according to personal tastes, not only keep the chicken meat delicious mouthfeel, but also avoid the problem that people are easy to get fat with long-term eating because a deep frying process is adopted in the prior art, and at the same time, avoid damage of unhealthy edible oil on human body health; and people can select individual loving ways to eat whether at home, outdoors, offices or at other places, and enjoyment of healthy cates is provided for the people.

The embodiment of the invention provides a seasoning management method, system, equipment, and a computer readable storage medium; the seasoning management method comprises the following steps: converting at least one solid seasoning into a standard liquid seasoning according to a standard liquid seasoning formula; storing at least one standard liquid seasoning in a corresponding container; controlling the input quantity of the standard liquid seasoning stored in the corresponding container according to a food formula, thus removing solid seasoning limits. The method can convert the solid seasoning into liquid seasoning so as to manage all solid seasonings, thus realizing standard content control of seasoning adding, and reaching standard and consistency requirements of food tastes. The method and system can provide a personal taste customized solution in an automatic cooking process, thus satisfying personal taste customized requirements in food processing.