17 results about "Pickled food" patented technology

The utility model discloses a pickled food fermentation device which comprises a box body, the bottom of the box body is provided with four supporting legs, and the four supporting legs are distributed on the periphery of the bottom of the box body; non-slip mats are arranged at the bottoms of the supporting legs, and the number of the non-slip mats is consistent with that of the supporting legs; a feeding hole is formed in the upper side of the box body; a discharging opening is formed in the left side wall of the box body, and a turning cover is mounted on the discharging opening; a stirring mechanism is mounted in the box body; a discharging mechanism is mounted on the lower side of the stirring mechanism; after the food is pickled, a second motor of the discharging mechanism is started, when the second motor rotates, fan blades are driven to rotate, when the fan blades rotate, the food is pushed out of the box body from a discharging opening, the pickled food does not need to be manually taken, and time is saved; the second scraper blade rotates along with the fan blades, the inner wall of the bottom of the fermentation box body can be cleaned when the second scraper blade rotates, and the situation that food is accumulated together due to long-time fermentation and is difficult to clean is avoided.

The utility model relates to a desalting cleaning machine with a wind power draining function, which comprises a cleaning water tank of the desalting cleaning machine, an inclined discharging groove seat is arranged on one side of the cleaning water tank, an inclined discharging conveying belt is arranged in the discharging groove seat, and an inclined blowing component is arranged right above the middle and upper parts of the discharging conveying belt. The air blowing assembly comprises a rectangular positioning mounting frame, and the front side and the rear side of the positioning mounting frame are fixedly connected to side plates on the front side and the rear side of the discharging groove seat through mounting supporting legs; a plurality of blowing pipes which are longitudinally, linearly and uniformly distributed are inserted into the positioning mounting frame, the two ends of each blowing pipe are pivoted to the front side frame and the rear side frame of the positioning mounting frame respectively, and a plurality of blowing nozzles are fixedly connected to the lower surface of each blowing pipe. According to the desalting cleaning machine, multiple air blowing nozzles are adopted for blowing air to completely blow pickled food on the discharging conveying belt, meanwhile, the air blowing amount and angle can be adjusted, adjustment is convenient, and different draining requirements are met.

The invention discloses a sample pretreatment process for food detection, which comprises the following steps: step 1, stirring a sample: taking out pickled Chinese cabbages, cleaning residual saline solution on the surfaces of the pickled Chinese cabbages by using absorbent paper, and putting the pickled Chinese cabbages into a stirring device in pretreatment equipment to stir the pickled Chinese cabbages into homogenate; step 2, filtering the sample, filtering the homogenate in a filtering device in pretreatment equipment to obtain filtrate and waste residues, separately collecting the filtrate and the waste residues, and taking the collected filtrate as the sample; and step 3, cleaning the equipment, namely cleaning the pretreatment equipment by using a first cleaning device and a second cleaning device in the pretreatment equipment. The invention relates to a sample pretreatment process convenient for pretreatment of pickled food.

The utility model discloses a chicken pickling food auxiliary material adding device, and relates to the technical field of chicken pickling. The chicken pickled food auxiliary material adding device comprises a supporting base, a lifting mechanism and a material stirring mechanism, and a material storage box is arranged above the supporting base; the lifting mechanism is arranged at the top of the supporting base and comprises a fixed plate, a movable block, mounting plates, winding rollers and a traction rope, the two mounting plates are fixedly mounted at the top of the fixed plate, the winding rollers are rotationally mounted on the adjacent sides of the mounting plates, and the outer walls of the winding rollers are fixedly connected with one end of the traction rope; the other end of the traction rope is fixedly connected with the top of the movable block; the stirring mechanism is arranged above the supporting base and comprises a rotating rod and a stirring rod, and the top of the storage box is rotationally connected with one end of the rotating rod. And the discharging height of the auxiliary materials can be conveniently adjusted, so that the device can adapt to chicken pickling equipment with different sizes, the usable range of the device is enlarged, and the flexibility and practicability of the device are improved.

To provide a food material package, a food manufacturing method, and a method for manufacturing a food material package that are effective in improving the productivity of pickled foods. [Solution] The food material package comprises a waterproof sheet and a plurality of food ingredients arranged on the sheet and wrapped from above by a folded sheet, the sheet having anisotropic tear strength so that when pulled along a first direction, it tears along a second direction that intersects the first direction.

1. Name of the product in this design: Mobile rack for drying pickled foods. 2. Purpose of this design: For drying pickled foods. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a preparation method for improving the paste hanging rate and the brittleness of a prefabricated paste-wrapped fried product and the product, and the preparation method comprises the following steps: uniformly mixing food materials with pickling materials, and pickling, taking wheat plain flour, potato starch and hydrophilic colloid, adding drinking water, uniformly mixing, heating at 60-70 DEG C for 10-15 minutes, cooling to room temperature to obtain a pre-gelatinized paste material, adding edible oil, and uniformly stirring to obtain a hanging paste material; immersing the pickled food materials into the paste, taking out the food materials, frying the food materials in edible oil until the surfaces of the food materials are slightly yellow, and cooling the food materials to room temperature; and packaging and freezing the cooled fried food materials, taking out the fried food materials, and frying the fried food materials again to obtain the fried product with high pasting rate and high brittleness. According to the preparation method disclosed by the invention, the pasting rate is effectively increased, and the obtained fried product can be kept crisp outside and porous inside for a long time, is not easy to collapse and deform and has a lasting crisp taste.

The invention discloses a preparation method of a pre-prepared paste-wrapped fried product rich in calcium and low in grease content and the product, and the preparation method comprises the following steps: uniformly mixing food materials with pickling materials, and pickling; taking wheat flour, corn starch and fish bone meal, adding drinking water, uniformly mixing, heating, stirring, cooling to room temperature to obtain a pre-gelatinized paste material, adding edible oil, and homogenizing and emulsifying to form a Pickering network paste material; immersing the pickled food materials in the Pickering network paste, taking out the food materials, frying the food materials in edible oil until the surfaces of the food materials are slightly yellow, and cooling the food materials to room temperature; and packaging and freezing the cooled fried food materials, taking out the fried food materials, and frying the fried food materials again to obtain the pre-prepared paste-coated fried product which is rich in calcium and low in grease content. According to the method, by means of the synergistic effect of pre-gelatinization and Pickering interface emulsification, the product meets multiple requirements of efficient oil resistance, sensory palatability and specific nutrient enrichment (such as calcium supplement).

The application discloses a strain of lactobacillus curvatus with antioxidant capacity and an application, and the Latin name of the lactobacillus curvatus is Latilactobacillus curvatus, the independent number is FFZZH5L, and the preservation number is GDMCC NO: 63463. The lactobacillus curvatus is screened from household self-made pickled fermented foods in multiple regions in Anhui province, has good antioxidant capacity, and can effectively promote the increase of antioxidant enzyme activity in the body. Better gastrointestinal environment adaptation capacity increases the opportunity of the lactobacillus curvatus to be planted in the gastrointestinal tract of the human body and to play a probiotic role, and the acid, alkali and salt resistance is good in fermented pickles and yogurts, and the lactobacillus curvatus can be used as a fermentation starter of pickled foods and dairy products. The strain is sensitive to a plurality of antibiotics, has safety, and can also be used as a feed additive together with antibiotics not sensitive to the strain. The lactobacillus curvatus has no toxic side effects, can be used as health foods or medicines to improve the immunity of the body, resist aging, beautify, and regulate intestinal flora and the like.

The utility model relates to the technical field of food storage, in particular to a pickled food storage device convenient for taking and placing food, which comprises a pickling tank main body and a sealing cover plate main body, a rubber sleeve convex plate is fixedly connected outside the pickling tank main body, and a rubber ring slot opening is arranged on one side of the sealing cover plate main body close to the pickling tank main body. The pickling tank body and the sealing cover plate body are connected in a clamped mode through arranged rubber sleeve protruding plates, the ends, away from the sealing cover plate body, of the two side beam plates are fixedly connected with a bottom layer supporting plate, and a spiral climbing assembly facilitating rapid lifting is arranged outside the sealing cover plate body. According to the utility model, the spiral climbing assembly is arranged to quickly separate the pickling tank main body from the sealing cover plate main body, and the bottom layer supporting plate quickly moves upwards or downwards in the pickling tank main body, so that the effect of quickly taking out or re-storing food placed outside the bottom layer supporting plate is achieved; and the convenience of taking the food by the user is improved.

The invention discloses salt-tolerant lactobacillus fermentum DHZK03 capable of degrading purine and uric acid, the preservation number of the lactobacillus fermentum DHZK03 is CGMCC (China General Microbiological Culture Collection Center) No.36228, and the lactobacillus fermentum DHZK03 is classified and named as Lactobacillus fermentum; the degradation rates of the strain on high-concentration (5mM) inosine, guanosine and adenosine respectively reach 99.83%, 100% and 98.03%. A good inhibition rate on xanthine oxidase is achieved, and generation of uric acid can be effectively inhibited; the generation of purine is reduced by degrading inosine and guanosine and inhibiting the activity of xanthine oxidase; the strain can well survive in an environment with high content of salt (NaCl) of 20% (mass fraction), can be widely applied to products such as fermented food, pickled food and functional food, and has important value and significance for preventing, relieving and treating hyperuricemia, gout and complications of the hyperuricemia, the gout and the complications of the hyperuricemia, the gout and the complications of the hyperuricemia and the gout.

1. The name of the design product: integrated cooking pot. 2. The use of the design product: pot for steaming, cooking, pickling food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the designed product: glass jar (hourglass-shaped glass separation jar). 2. Use of the designed product: glass jar for pickling food and holding beverage. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

The invention discloses a preparation method of bath pickled vegetables, and belongs to the technical field of food processing. The method comprises the following steps: S1, respectively soaking moisture-drained compact food materials (the porosity is less than or equal to 25%) and loose food materials (the porosity is greater than or equal to 35%) in a salt-sensitive modifier for 15-20 minutes and 5-10 minutes, and draining to obtain modified food materials; the modifier contains sodium carboxymethyl cellulose, 100-200cP low-viscosity pectin, trehalose and the like; s2, raw pickle water is prepared, the modified food materials are alternately put into a jar in a layered mode, the raw pickle water is poured to submerge the food materials, and a dynamic circulation system is started; and S3, pickling at 20-28 DEG C for 3-4 days, closing the circulation system, and then harvesting. According to the invention, the salt-sensitive modifier and a dynamic circulation system cooperate to inhibit the formation of a salt film of a food material and solve the problem of salinity imbalance in a jar, so that the low-salt bath pickled vegetable with uniform salinity and coordinated flavor is prepared.

1. Name of the designed product: pickling cabinet. 2. Use of the designed product: for pickling food. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The invention discloses a convenient-to-transfer plastic barrel for pickled food, and relates to the technical field of pickled food transfer, the convenient-to-transfer plastic barrel comprises a barrel main body, the bottom end of the barrel main body is respectively provided with a first limiting part and second limiting parts, and the second limiting parts are symmetrically distributed on two sides of the first limiting part and are flush with the contour of the barrel main body; an inserting groove used for forklift transfer is formed in the position, located between the second limiting part and the first limiting part, of the bottom end of the barrel main body, grabbing grooves used for grabbing transfer are further distributed in the barrel main body along the contour of the barrel main body, and an opening used for placing pickled food is formed in the barrel main body; during use, the inserting grooves are formed in the bottom end of the barrel body, the grabbing grooves are distributed along the contour of the barrel body, and the structural design of the first limiting part and the second limiting part is combined, so that flexible switching between efficient mechanical transfer and manual short-distance carrying of a forklift is achieved; and the placement stability is enhanced.

The invention provides an intelligent temperature control and precise seasoning integrated device for food processing, and relates to the technical field of food processing, and the device comprises an outer frame body, a food cylinder body, a cylinder cover part, a seasoning adding structure and a stirring assembly. The bottom of the food cylinder is heated through a heating base, and a heat preservation jacket is arranged on the periphery to store a heat preservation medium, so that uniform heating and cooling are achieved. A rotary seasoning adding structure is arranged on the cylinder cover part and comprises a heat preservation conical cover face with a charging hole and a plurality of quantitative seasoning adding assemblies, and the discharging opening is aligned to the charging hole through rotation, so that quantitative seasoning adding is achieved. A food sensor is arranged at the lower end of the stirring assembly, the food temperature and seasoning indexes are monitored in real time, and intelligent temperature control and accurate seasoning are achieved by controlling the heating base, the heat preservation jacket and the seasoning adding structure. The device can effectively prevent seasoning from being affected with damp and going bad, improves food processing efficiency and flavor consistency, and is suitable for automatic processing of various foods such as sauces, soup and pickled foods.