1368 results about "Seasoning" patented technology

The invention belongs to the technical field of industrial automation control, and relates to a seasoning filling PID parameter adaptive optimization control method and system. The method comprises the steps that the real-time temperature of fluid in a filling pipeline, the static pressure of a valve inlet, the instantaneous flow and a valve opening instruction are collected, and moving average filtering preprocessing is carried out; constructing a self-adaptive forgetting factor calculation model based on the viscosity-temperature characteristics, and calculating a current optimal forgetting factor according to the fluid temperature change rate, the flow prediction error and the fluctuation condition of the flow data; a recursive algorithm is used for identifying the system process gain online, and the proportional gain of a PID controller is calculated in real time according to the identified process gain and the ratio of the hydrostatic pressure to the standard reference pressure; and the gain is input into a controller, and a final valve opening instruction is generated in combination with integral and differential terms. According to the method, the dynamic adjustment of the algorithm memory length can be realized, the viscosity change can be quickly adapted, excessive filling and slow response are eliminated, and high-precision filling under complex working conditions is ensured.

The invention discloses a food fermentation control method based on a food fermentation device, and the method comprises the following steps: 1, setting a plurality of fermentation programs in a display control module, and selecting one of the fermentation programs through the display control module; 2, opening a fermentation tank cover, and adding food materials and water into a fermentation tank body; 3, the display control module automatically calculates the needed salt amount according to the weight of the added food materials and water and salt percentage data set by a fermentation program, and then the needed salt amount is added into the fermentation tank body; 4, covering the fermentation tank cover on the fermentation tank body, sensing the temperature in the tank by the temperature measuring piece, and feeding back the temperature to the display control module; 5, controlling the work of a temperature control module through a display control module, and controlling the temperature of the fermentation container placement cavity within a temperature value range specified by a fermentation program; and maintaining the set temperature within a specified fermentation time; according to the invention, the weight of added food and seasonings can be conveniently controlled, and meanwhile, real-time temperature feedback and accurate temperature control are realized.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

A cooking article includes a cooking utensil and a handle. The handle includes several hollow seasoning compartment sections. The handle also includes a rotatable handle cap, a seasoning compartment section selector, and first and second release shafts that rotate together. The first and second release shafts and a release button move together along the axis of the handle. Rotating the handle without depressing the release button, selects one of the seasoning compartment sections such that an opening of the second release shaft is positioned above an opening the selected seasoning compartment section. Pressing the release button moves the release button and the first and second release shafts such that the opening of the second release shaft is aligned with the opening of the selected seasoning compartment section, releasing seasonings from the selected seasoning compartment, through the opening of the second release shaft, into a cavity of the second release shaft.

The invention discloses a raw material screening device for spicy seasoning processing, and relates to the technical field of raw material screening, the raw material screening device comprises a shell, a screening assembly, a material receiving assembly, a material blocking assembly and a discharging assembly, the top of the shell is provided with a top cover, the top of the top cover is fixedly connected with a first motor, and the output end of the first motor penetrates through the top cover and extends to the lower side. Raw materials are rotated at the plane position of the rotating disc to achieve multi-stage screening, the whole structure of the device is compact, the occupied space is small, the vibration mechanism composed of the second motor, the second rotating shaft and the eccentric wheel is installed at the position of the blocking cover, the vibration mechanism can conduct vibration treatment on an outer frame at the current screening position, and the screening efficiency is improved. The vibrating force can accurately act on the screening position of raw materials, the screening efficiency is improved, the acting range of the vibrating force is small, a motor with small power can be used, and the machining cost is saved.

The invention discloses an intelligent optimization method and system for condiment composite processing equipment, and relates to the technical field of composite food ingredient processing, and the method comprises the steps: obtaining full-process multi-source time sequence data through backtracking a processing equipment log, segmenting and fusing according to K standard production stages, and constructing a process baseline database containing K groups of time sequence tolerance baselines; after the raw materials are put, multi-modal monitoring is activated in stages, real-time data and a baseline are dynamically compared to obtain a multi-modal process deviation vector, self-correction iteration is carried out through multivariable cooperative control parameters, process stability in each stage is achieved, and finally the homogenized compound condiment is produced. The technical problems that in traditional seasoning processing, the production standard lacks unified reference, and monitoring and parameter adjustment of the production process lacks pertinence and dynamic adaptation capacity are solved, and the technical effect of improving the quality stability and the processing intelligence level of composite seasoning production is achieved.

The invention relates to the technical field of tuna product processing, and discloses a composite seasoning processing method for reducing the fishy smell of tuna products, which comprises the following steps: trimming, cutting and rinsing tuna raw materials to obtain tuna meat blocks, preparing a composite pickling solution, mixing the tuna meat blocks with the composite pickling solution at low temperature, standing, and then cooling to obtain the tuna products. The preparation method comprises the following steps: pickling tuna meat blocks to obtain pickled tuna meat blocks, carrying out high-temperature shaping treatment on the pickled tuna meat blocks, then carrying out forced cooling treatment to obtain cooled tuna meat blocks, and carrying out low-temperature drying treatment on the cooled tuna meat blocks to obtain the tuna product. The method solves the problems that when high-temperature baking is adopted in an existing tuna processing technology, the outer part is scorched and the inner part is generated due to uneven heating power, and the product quality is unstable and the taste is poor due to the fact that fishy smell substance residues cannot be fundamentally eliminated by depending on a traditional pickling method.

The invention provides a preparation method of a spicy red oil seasoning. The preparation method comprises the following steps: collecting initial microorganism content data and physicochemical property parameter data of a spicy red oil seasoning sample; according to the basic response characteristic data, aiming at three heating modes of intermittent heating, gradient heating and combined heat treatment; according to the quality stability influence factor data, a multi-dimensional regression analysis method is adopted to process the relevance between the flavor retention parameters and the aroma loss parameters, and fluctuation range data of the sensory characteristics in different heating modes are obtained; judging according to the matching degree of the fluctuation range data and the physicochemical property parameter data, and if the matching degree is lower than a preset matching degree threshold value, adjusting a heat transfer efficiency parameter to obtain optimized temperature distribution data; according to the heating mode parameters corresponding to the optimal balance point data, the change data of the flavor retention degree and the grease oxidation degree are verified through a real-time monitoring system, and final sterilization process parameter combination data are obtained.

The utility model discloses a seasoning discharging device, and relates to the technical field of seasoning. A discharging cavity for collecting seasonings is formed in the discharging box, a stirring cavity is formed in the stirring barrel, a stirring structure is arranged in the stirring cavity, a stirring driving structure for driving the stirring structure to rotate is arranged at the top of the stirring cavity, and the discharging cavity and the stirring cavity are communicated and guided through a guiding structure; a plurality of groups of material distribution groups are arranged on the upper surface of the material distribution platform, each group of material distribution group comprises two material distribution cavities, a motor mounting cavity is formed in the part, located between the two material distribution cavities, of the material distribution box body, and the stirring driving structure is arranged in the motor mounting cavity; ventilation openings communicated with the motor installation cavity are formed in the wall faces, located on the left side and the right side of the motor installation cavity, of the material distribution box body, a material distribution inlet formed in the top of the material distribution cavity extends upwards out of the material distribution platform, and a material distribution outlet extends downwards out of the bottom face of the material distribution box body and is communicated with the stirring cavity. And various seasonings can be conveniently stirred, mixed and discharged.

The utility model relates to the technical field of food processing equipment, and discloses a quantitative powdery seasoning filling device which comprises a supporting frame, a hopper is fixedly connected to the output end of the top of the supporting frame, a discharging pipe is fixedly connected to the output end of one side of the bottom of the hopper, and the output end of the top of the discharging pipe penetrates through one side of the bottom of the inner wall of the hopper. The output end of the side, close to the discharging pipe, of the supporting frame is fixedly connected with a material control box, and the output end of the side, away from the hopper, of the discharging pipe is fixedly connected to the output end of the top of the material control box. The flexibility and adaptability of the equipment are improved, the blocking risk is reduced, and the device is more practical.

1. Name of the product in this design: Compound Seasoning Packaging Bag (Classic New Orleans Marinade). 2. Purpose of this design: For packaging products. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted.

The utility model provides a cooking utensil, which comprises a main body, a heating device and a heating device, the cover body is hinged to the main body and used for sealing and covering the opening of the cooking space; the cooking module is arranged on the main body and / or the cover body and is used for cooking the food materials in the cooking space; the first end of the power supply circuit is used for being connected to a power source, the second end of the power supply circuit is connected to the cooking module, and the power supply circuit comprises a switch part, and the two ends of the switch part are connected to the first end of the power supply circuit and the second end of the power supply circuit respectively; when the cover body does not cover the opening of the cooking space, the switch piece is in an off state, and when the cover body covers the opening of the cooking space, the switch piece is in an on state. According to the cooking utensil, power supply to the cooking module can be stopped when the cover body is opened, and the temperature in the cooking space can be gradually reduced, so that a user can add food materials or seasonings without scalding the user.

The utility model relates to a liquid seasoning discharging mechanism and a multi-seasoning discharging device. The liquid seasoning discharging mechanism comprises a linkage device, a driving wheel, a liquid discharging pipeline and a connecting pipeline. The linkage device comprises a triggering assembly and a driving assembly. The triggering assembly is in transmission connection with the driving assembly and is used for driving the driving assembly to work; the driving assembly is fixedly connected with the driving wheel and is used for driving the driving wheel to rotate under the condition that the driving assembly works; the liquid discharging pipeline is arranged on the outer side of the driving wheel, and the driving wheel is in close fit with the outer pipe wall of the liquid discharging pipeline and used for extruding the liquid discharging pipeline under the condition that the driving wheel rotates, so that liquid seasoning in the liquid discharging pipeline flows into the connecting pipeline. By controlling rotation of the driving wheel, it is ensured that the liquid seasoning can be accurately conveyed to the needed position under the controlled condition, and stable discharging of the liquid seasoning is achieved.

1. Name of the product in this design: Rotary condiment tray. 2. Purpose of this design: For placing condiment bottles. 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.

This utility model discloses a spiral conveying device for seasoning sauce production based on temperature-controlled sterilization, comprising: a conveying cylinder, horizontally arranged with U-shaped heating elements embedded in the outer wall in sections, each U-shaped heating element being connected to a temperature control device; and a spiral conveying mechanism penetrating the conveying cylinder, including a main shaft and spiral blades for spirally conveying the seasoning sauce, with a gap between the outer edge of the blades and the inner wall of the cylinder. By dividing the U-shaped heating elements outside the conveying cylinder into heating and constant temperature zones along the conveying direction, a closed-loop temperature control system is formed in conjunction with an inner wall temperature sensor and a PLC controller. The heating power of each zone can be dynamically adjusted according to the conveying speed of the seasoning sauce, achieving gradient temperature control of the sauce according to a preset temperature rise curve during the conveying process, avoiding the problems of local overheating or insufficient sterilization temperature caused by traditional single heating elements. At the same time, the synergistic effect of ultraviolet light on the lifting cover plate destroying the DNA structure of microorganisms and thermal sterilization significantly improves sterilization efficiency and uniformity.

The utility model discloses a kind of mushroom composite seasoning microwave drying sterilization device, it is related to drying sterilization technical field, including sterilizer, further include: bulk hopper, fixedly installed on sterilizer, bulk hopper top is equipped with the initial raw material input for the initial raw material of mushroom composite seasoning feeding port, and bulk hopper bottom is equipped with the discharge outlet for the bulk raw material discharge, simultaneously discharge outlet is upper wide narrow structure;Primary bulk component, installation is in bulk hopper top, to scatter in the large size agglomerate of initial raw material;Secondary bulk component, installation is in bulk hopper interior.The utility model is through the classification bulk design of primary bulk component and secondary bulk component, first, large size agglomerate is scattered into small agglomerate, then further small agglomerate is scattered into fine particle, make raw material bulk more uniform fine, effectively avoid the problem that agglomerate raw material is unevenly heated in subsequent drying sterilization process, to significantly improve the efficiency and effect of microwave drying sterilization.

The invention is suitable for the technical field of seasoning filling, and provides a bagged seasoning filling device and method.The bagged seasoning filling device comprises a filling device body, an auxiliary discharging mechanism is arranged at the top of the filling device body, and a drying mechanism is arranged in the middle of the filling device body; according to the bagged seasoning filling device, the auxiliary discharging mechanism is arranged at the top of the filling device body, and a linkage structure of a first gear, a second gear, a transmission rod and a stirring rod is utilized, so that a stirring piece continuously turns over seasonings in a storage box and a discharging box, and therefore caking structures formed in the seasonings are effectively damaged before filling; the seasoning feeding device is simple in structure and convenient to operate, avoids bridging, blocking and other phenomena caused by long-term standing or wetting of seasoning, achieves controllable adjustment of the feeding action in cooperation with transmission conversion of an electric push rod, a rack and a third gear, enables the seasoning to be kept in a stable and continuous flowing state in the feeding process, improves the feeding uniformity and reliability, and reduces the manual intervention frequency.

The invention discloses an integrated intelligent hotpot condiment control method based on Maillard reaction flavor regulation and a reaction kettle system, and relates to the technical field of food processing. According to the control method, the whole process is planned through a central control system and comprises the steps that main grease is preheated and then accurately pumped into a reaction kettle, and solid raw materials are put in according to a specific sequence; the jacket is used for controlling the temperature in a segmented mode, high-speed dispersion and low-speed wall scraping are achieved in cooperation with a lifting combined stirring device, and meanwhile data are collected in real time and technological parameters are dynamically adjusted through multiple sensors; and after the flavor reaches the standard, quickly cooling, adding spices, homogenizing and discharging, and starting in-situ cleaning / sterilization after the production is finished. The corresponding reaction kettle system integrates a combined stirring module, a multi-path accurate feeding module, a partitioned temperature control module, an exhaust condensation recovery module, a weighing module and a central control module. The method solves the problems that traditional production depends on manpower, the flavor is unstable and the like, directional regulation and intelligent production of the flavor of the hotpot condiment are achieved, and the product percent of pass and the flavor richness are improved.

The utility model discloses a conditioning automatic adding device for meat product processing, which relates to the field of meat product processing and comprises a stirring tank, a top cover is fixed at the top end of the stirring tank, a driving motor is fixed at the top end of the top cover, a driving shaft is arranged at the bottom of the driving motor, and a rotating ring is sleeved on the outer side of the driving shaft. A plurality of extension arms are fixed to the outer side of the rotating ring, and a seasoning tank is fixedly installed at the ends, away from the driving motor, of the top ends of the extension arms. In the actual operation of the stirring device, after the driving motor is started, the multiple stirring rods can be driven to stir and process meat products in the stirring tank, so that the meat materials are mixed more uniformly; meanwhile, the driving shaft can drive the seasoning tanks at the top ends of the extension arms to rotate, so that discharge ports and feed openings in the bottom ends of the different seasoning tanks correspond to each other, and different seasonings can be conveniently input into the stirring tank to be mixed with meat.

To provide a powdered soup seasoning that enables oil droplets of fats and oils to be floated at an appropriate size on a surface of a soup upon dispersion or dissolution in hot water.SOLUTION: A powdered soup seasoning contains polyglycerol polyricinoleate in the amount of 0.15 mass% to 1.80 mass%, and fats and oils.SELECTED DRAWING: None

The utility model discloses an acetic fermentation stirring device for condiment production, which relates to the technical field of condiment production and comprises a fermentation device body, the fermentation device body comprises a bearing base, and a fermentation tank is movably mounted at the top of the bearing base. A supporting vertical plate is fixedly installed at the edge position of the rear end of the top of the bearing base, material guiding mechanisms are arranged on the two sides of the fermentation tank, and a lifting mechanism is arranged in the supporting vertical plate. The second motor is arranged, the output end of the second motor is used for driving the driving rod to rotate, the fermentation tank is driven to turn over, materials inside the second motor can be conveniently guided out and guided into the next working procedure in cooperation with the guide hopper, then the materials inside the second motor can be rapidly taken out, labor force is reduced, meanwhile, the working efficiency can be improved, and the limiting ring is arranged, so that the working efficiency is improved. When the fermentation tank is overturned, the limiting sliding columns slide in the limiting grooves in a matched mode, the overturning position of the fermentation tank can be limited, and overturning stability is promoted.

This application relates to the field of food processing technology, and in particular to a processing method and system for daylily snack food. The method includes raw material grading, graded blanching and color protection, gradient dehydration, moisture balancing, directional shaping, vacuum impregnation and seasoning, and low-temperature vacuum drying steps, along with corresponding automated equipment. By dynamically matching process parameters with raw material quality characteristic vectors, combined with feedback control of moisture migration rate during dehydration, the method effectively maintains stable texture and color. Directional shaping imparts a standardized geometric shape to the product, improving its adaptability for packaging and transportation. Vacuum impregnation and low-temperature final drying ensure uniform flavor and safe water activity. This application effectively solves problems such as deterioration of texture, nutritional fluctuations, monotonous form, and unstable quality in traditional daylily processing.

1. The name of the design product: seasoning box. 2. The use of the design product: the design product is used for containing seasoning. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: design 1 perspective view 1. 5. Design 1 is designated as the basic design. 6. Other circumstances that need to be explained: design 2 of the design product is marked as transparent material at A.

The present invention is an assembly for dressing beverages and fruit. The assembly includes a container for collecting seasoning, a flexible sheet for applying seasoning, a first clip for securing a first end of the flexible sheet to the container, and a second clip for securing a second end of the flexible sheet to the container. The assembly allows a user to quickly and evenly dress irregularly shaped food items and beverage containers with seasoning. The assembly can be quickly deconstructed, facilitating the cleaning process. The invention collects leftover seasoning, thereby reducing waste and operating costs.

1. The name of the design product: taste dish (only white and blue two grid taste dish). 2. The use of the design product: a taste dish for holding various seasonings. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention discloses a low-fat flour-coated minced fillet product suitable for air fryer heating and a processing method thereof.The processing method comprises the following steps of minced fillet unfreezing, minced fillet chopping, mixing and seasoning, shaping, water retention and brittleness increasing treatment, flour coating, slurry coating, freezing and packaging.The low-fat flour-coated minced fillet product suitable for air fryer heating and the processing method thereof are low in oil content and free of peculiar smell, and the processing method of the low-fat flour-coated minced fillet product suitable for air fryer heating is suitable for air fryer heating. The product has distinct taste gradation, is convenient and fast to eat, and has a good application prospect.

1. Name of the design product: seasoning box. 2. Use of the design product: used for placing seasoning in the kitchen. 3. Design points of the design product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.