38 results about "Ready to serve" patented technology

A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding cover is inserted into a heated compartment in a food warming cabinet and is supported on a retaining mechanism positioned on the shelf of the food warming cabinet. The retaining mechanism, in the form of a wire rack, prevents the cover from moving forward or backward. With the cover retained by the wire rack, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding is inserted into a heated compartment in a food warming cabinet and is supported on a shelf mounted in the food warming cabinet. A retainer provided on the cover engages the shelf to prevent the cover from moving forward or backward. With the retainer so engaged, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

A ready-to-serve coffee product which provides a refreshing beverage or topping. The product is a black, coffee containing liquid in an aseptically filled container. The liquid has a fresh, clean taste and may contain more than 2% by weight of soluble coffee solids. The liquid is produced by extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3. The concentration of soluble coffee solids in the coffee extract is then adjusted to less than about 5% by weight under oxygen-reduced conditions.

A floor rack is designed to hold a plurality of paper towel rolls and is formed of a base, a support post, a first holder, and one or more second holders. The support post is uprightly extended from the base. The first holder is fastened with a top end of the support post for holding a paper towel roll ready to serve. The second holders are fastened to the support post for holding a plurality of standby paper towel rolls.

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

A party tray kit comprises a variety of ready-to-eat foods of sufficient quantity for a plurality of individuals that are sealed within a serving tray and ready to serve. The party tray kit also includes a carrier. The carrier includes a compartment for the serving tray and a compartment for a variety of condiments and relishes in ready-to-use packets. The party tray kit can be kept under refrigeration for a considerable period of time. In use, the party try kit is removed from refrigerated storage, the serving tray is removed from the kit and a releasable lidding film is removed from the serving tray. In one exemplary embodiment, the party tray kit may include a selection of cold-cuts and cheeses. When this embodiment is used, the serving tray may be presented to a gathering of individuals who can consume the various food items and condiments as desired.

The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality of uses, including, but not limited to an infant or toddler formula, a beverage, baked goods or a protein supplement. Suitable oil seeds include, but are not limited to hemp, flax, chia, pea and spirulina. Accordingly, the present invention provides a food product formulation for human consumption that can provide a complete source of dietary protein and other nutrients through oil seed protein. The formulation may be prepared in a variety of product forms, including but not limited to, a ready-to-serve liquid form, or a powder form that can be reconstituted prior to human consumption into liquid form, or a powder form that can be added to oilier ingredients to produce a baked product for human consumption, or a protein supplement.

The invention relates to fibrillar cheese and a method for preparing the same. The fibrillar cheese comprises the following raw materials: fresh animal milk, common salt, lactic acid bacteria, rennin and emulsifying salt. The preparation method comprises the following steps of: making fresh cheese curds by using the lactic acid bacteria and the rennin; and jetting the fresh cheese curds with steam and drawing and extruding the cheese curds at a high temperature to obtain finished products, wherein flavoring can be added during the drawing and extruding; and the product can be eaten directly without being cooked. The fibrillar cheese has hand-tearable fibrillar texture and various flavors so as to provide ready-to-serve leisure cheese foods for consumers; and in addition, the cheese and the method are also characterized by not producing fat and protein-containing waste water.

The invention relates to a preparation method of ready-to-serve kelp cake snacks. The preparation method comprises the following steps of: soaking kelp with water for removing fishy smell, softening and mashing; filtering the mashed kelp to obtain kelp slurry; adding auxiliary ingredients to the kelp slurry; thoroughly mixing; steaming; and cooling to obtain kelp cakes. The kelp cake product has a sweet and cool taste, is rich in nutrients and free of fishy smell, and the preparation method is simple. The production of ready-to-serve kelp cake snacks can increase the economic value added of kelp by more than 7 times and has great practical significance for increasing economic benefits in kelp industry.

The invention relates to a method for producing convenient food sasanqua, comprising the following steps of: proportionally mixing long-shaped rice, sticky rice, wheat, corn and tartary buckwheat to form main ingredient powder, expanding the main ingredient powder on an expansion machine, and grinding the main ingredient powder into powder; respectively stir-frying pignuts, soybeans, sesame, walnut-meat and tealeaves until claybank with small fire, and grinding the ingredients into powder; drying and grinding medlar and wild pepper into powder; and evenly mixing the three types of powder and packaging the powder into small bags. When being ingested, the convenient food sasanqua is blended into paste with boiled water and mixed with seasoning, and then can be ready to serve after adding crisp deep-fried dough twist. The convenient food sasanqua has unique flavor, is crisp, delicious and refreshing. Furthermore, the convenient food sasanqua is flavor food with distinctive national and folk features, can be produced in batches and transported for a long distance, is convenient for eating, and changes national household snack into commercialized fast food.

The invention discloses a processing method of a pre-conditioning fresh and tender meat product. The processing method of the pre-conditioning fresh and tender meat product comprises the following steps of splitting and cutting livestock and poultry meat subjected to acid discharge into slices at first, extruding the meat slices by use of a heavy object, then pickling the meat slices by use of spice and tenderizing the meat slices by use of tenderizing conditioning juice, finally freezing the tenderized meat slices in a solid type so as to obtain the finished product. By adopting the processing method disclosed by the invention, the prepared meat product has the characteristics of fresh and tender taste, unique flavor, long shelf life and ready-to-serve advantage after being simply steamed, deep-fried or barbecued.

The invention discloses a method for preparing a health food with the effects of regulating gastrointestinal functions, protecting the brain and liver and tonifying the kidney and belongs to the technical field of health foods. The method adopts the key technique of scientific combination of natural foods as raw materials. The health food is made of the following active ingredients: 15-25 g of walnut kernels, 4-8 g of wolfberry fruits, 3-6 g of pitted Chinese date and 10-15 g of black sesame seeds. The method comprises the following steps: putting the raw materials in a pulverizer, adding 160-260 g of water into the pulverizer, grinding for 5 minutes, collecting the resultant paste, boiling the paste for 1 minute, pouring into a pop-top tin or a soft package box or bottle, to obtain the final ready-to-serve health food with the effects of regulating gastrointestinal functions, protecting the brain and liver and tonifying the kidney. The method is applied to production of health foods. The product has the effects of regulating gastrointestinal functions, protecting the brain and liver and tonifying the kidney, is a natural ready-to-serve health food for people of all ages, and is convenient for wide application.

The invention discloses a smoked pork ball and a processing method thereof, and belongs to the technical field of food processing. The main ingredients include lean pork, fat pork and chicken chest meat; and the auxiliary ingredients include modified cassava starch, soybean protein isolate, ice water, table salt, monosodium glutamate, white sugar, soy sauce, spring onions, carrageenan, phosphates, pork essence and sesame oil. The processing method comprises the following steps of: curing the pretreated materials for a certain time period, making meat balls, boiling in hot water, taking out after shaping, air-drying, smoking until the meet balls are cooked, cooling, and packing with vacuum packages. The product meets the needs for fast-paced life in modern society, is convenient to carry and ready to serve, can be used for home cooking, and is chewy, nutritious and delicious. Owing to the smoking process, the smoked pork ball is endowed with special smoking color and smoking flavor, the fragrance of the smoked pork ball is enhanced, and the shelf life of the product is increased. The method is suitable for industrial production.

The invention discloses a method for processing ready-to-serve convenient foods of Osmunda japonica and belongs to the technical field of food processing. The method comprises the following steps: subjecting dry materials of Osmunda japonica to primary rehydration, cooling, secondary rehydration, cooling and tertiary rehydration and cooling; adjusting the pH; inspecting semi-finished products; bagging; performing primary light inspection; performing metal detection; sterilizing; performing secondary light inspection; and inspecting finished products. The method is simple in process and easy in production and manufacture. The processed products are nutritious and tasty, convenient to serve and safe and sanitary, and have a high added value of products.

The invention discloses a preparation method of waxberry ice shavings having functions of refreshing and relieving summer-heat. Through the preparation method, consumers can enjoy refreshing and summer-heat relieving waxberry ice shavings throughout the summer, and meanwhile, by completely blending waxberries and ice, the waxberry ice shavings are mellow and delicate in taste. The technical scheme is as follows: according to the preparation method, the waxberry ice shavings having functions of refreshing and relieving summer-heat consists of the following raw materials in percentage by weight: 65%-85% of fresh waxberries, 5%-15% of peppermint leaves, 15%-30% of sugar and 10%-30% of concentrated milk. The preparation method comprises the following steps: selecting, cleaning, disinfecting, draining, freezing and storing picked fresh waxberries; pitting waxberries, namely taking out the pits of the waxberries by virtue of a waxberry pitting tool, and freezing the pitted waxberries for later use; preparing ice shavings by matching materials, namely adding the sugar, peppermint leaves and partial concentrated milk to the frozen pitted waxberries, stirring in an ice crusher at high speed, crushing the materials in the form of ice shavings and covering the ice shavings with the rest concentrated milk, at which time, the finished waxberry ice shavings are ready to serve.

The present invention provides a processing method of seasoned squids. The processing method mainly includes the following steps: pretreating squids, dicing the squids, soaking the squids for removing fishy smell and acerbity, soaking the squids for removing formaldehyde, cooking the squids, seasoning the squids by an electric pulse generation, packaging and sterilizing the squids, etc. The produced seasoned squids have no fishy smell of seafoods, and are low in formaldehyde contents, delicious in taste, good in mouthfeel, moderate in softness and hardness. The seasoned squids mainly remain original nutrient components of the squids, and are suitable for long-term preservation, convenient to carry and ready to serve. The seasoned squids also have fresh, nutritional, convenient and safe characters.

The invention discloses sprouted pumpkin seed kernels processed with sauce and a preparation method thereof. The sprouted pumpkin seed kernels processed with the sauce are obtained by sprouting, inoculating with aspergillus oryzae to ferment the sprouted pumpkin seed kernels, adding saccharomycete lactic acid bacteria and mixing and fermenting. According to the sprouted pumpkin seed kernels processed with the sauce, the nutritive value of the pumpkin seed kernels is increased and the prepared sprouted pumpkin seed kernels processed with the sauce have a fine and smooth mouth feel and a unique flavor; the sprouted pumpkin seed kernels processed with the sauce have attractive color and luster, are convenient to carry and are ready-to-serve.

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

The invention relates to the technical field of preparation of turnip powder and discloses fermented type turnip powder containing active lactic acid bacteria and a preparation method thereof. The preparation method comprises the following step: step 1, refining a required amount of turnips, removing peel and nonedible parts, performing cleaning, performing slicing to 2-2.5cm in thickness, performing steaming in high-pressure steam of 110-115 DEG C for 15-20 minutes, and pulping the thoroughly steamed sliced turnips. The preparation method uses the turnips as the main raw material, realizes fermentation by lactobacillus plantarum and improves the mouthfeel and the fermentation rate by sucrose, lactose and glucose. The prepared turnip powder is ready to serve by brewing with water, has thecharacteristics of uniform particles, moderate sour and sweet taste, strong turnip fragrance, convenience for eating and good mouthfeel, and has the effects of regulating acid-base balance, improvingimmunity, improving constitution, promoting digestion and absorption, maintaining bacterial phase balance in the intestinal tracts and inhibiting tumor by long-term eating.

The invention describes methods of preparation of isoforskolin extract, deacetylforskolin extract and related compounds from a natural source. Compositions and human and veterinary applications of such extracts in weight management through promoting lean body mass and in topical preparations for cellulite control, are also described. The compositions of the invention could be administered in a variety of dosage forms, including but not limited to ready-to-serve beverages, dry mixes for food products and beverages, oral preparations, injectables, emulsions, liniments or oils, to humans or animals.

The invention discloses a robot-based shopping system. The robot-based shopping system comprises a client device and terminal equipment; the terminal equipment comprises Bluetooth signal transmitters installed in each of stores in a mall and robots which are located in the mall and are ready to serve customers; a main controller as well as a Bluetooth signal receiving module, an image pickup module and a wireless communication module which are all connected with the main controller are arranged in each robot, wherein the main controller is in control connection with the walking control module of the robot; the Bluetooth signal transmitters in the stores are provided with different SSIDs; the information of a corresponding store is set in the SSID of each Bluetooth signal transmitter; and the client device is provided with a shopping APP (application). With the robot-based shopping system of the present invention adopted, contributions can be made to the modernization and intellectualization of human life.

A kit for preparing a decorated cake, which comprises a hollow receptacle that is shaped and dimensioned, essentially according to a desired size and shape of a cake to be prepared; an edible and ready to use rolled fondant applied to, and in engagement with, at least most of an inner face of said receptacle to define a fondant interior; and a cover for releasably covering said receptacle and for retaining said fondant in a fresh condition. A ready to serve decorated cake is exposable upon introduction of cake material into said fondant interior and inversion and subsequent removal of said receptacle.

The serious lagging current condition of the technology for processing and manufacturing ready-to-serve chestnuts in China is not relieved till now, so that the current conditions of low integral quality of all ready-to-serve chestnuts processed and manufactured in China at present and many inferior products in the market are caused. The invention provides a novel technology and a novel method for chestnut food deep processing utilization. The new technology and the new method have the advantages that the product quality is improved; the cost is reduced; in addition, some experiences are provided for the further development of the chestnut food deep processing.

The invention relates to braised chicken with chrysanthemum and a processing method thereof. The invention discloses poultry products with chrysanthemum. The processing method comprises the following steps: eliminating trident bones at the bottom of the abdomen, eliminating hairs and internal organs of fresh hen that is unhaired and eviscerated, cleaning and well making a sculpt, filling dry chrysanthemum and various accessories in the hen, boiling and sterilizing to obtain a finished product. The invention has attractive appearance, keeps the shape of the hen, has chrysanthemum yellow, fresh, tender, tasty meat quality, floats chrysanthemum flavor, has the efficacies of nourishing five internal organs, dispelling wind and improving eyesight, nourishing blood and moistening facial appearance and has long shelf life, thereby being a ready-to-serve meat product.

The invention discloses a processing method for ready-to-serve black rice food. The method comprises the steps of 1, washing and preparation of a soak solution; 2, soaking and draining; 3, high-temperature cooking; and 4, cooling. The method is characterized in that the step 3 of high-temperature cooking is divided into three sub-steps of open high-temperature cooking, intercooling water retention packaging and packaging type high-temperature cooking, wherein in the sub-step of open high-temperature cooking, drained glutinous rice is put in a plurality of female dies respectively to be subjected to open high-temperature cooking for 10 to 15 minutes at the temperature being equal to or more than 121 DEG C under the pressure being equal to or more than 102.9KPa, and then cooking is stopped; in the sub-step of intercooking water retention packaging, after cooking, the glutinous rice is cooled to 60 to 90 DEG C, the glutinous rice is contained in a plurality of packaging bags, and the bags are vacuumized and sealed; in the sub-step of packaging type high-temperature cooking, high-temperature cooking is performed on the packaging bags containing the glutinous rice for 20 to 30 minutes at the temperature being equal to or more than 121 DEG C under the pressure being equal to or more than 102.9KPa. According to the method, the glutinous rice is cooked twice, so that the water content of the glutinous rice finished product reaches 55 to 57 percent, and the reconstitution property and mouth-feel of the glutinous rice finished product are improved.