363 results about "Side dish" patented technology

There is provided a vending machine and concurrently ice-box furnished in a hotel room, etc. that serves the paying guest of the room with cold water and personal articles as a room service and enables them to conveniently purchase various kinds of beverages and drinks such as beer and side dishes for wine as they likes, wherein the vending machine and concurrently ice-box is provided with a counting function in itself. In a vending machine and concurrently ice-box with a cabinet-type main body having a relatively cold region formed therein, the vending machine and concurrently ice-box includes: an ice-box compartment for keeping food in the defined cold region of the main body; and a vending machine reservation compartment located at a position adjacent to the ice-box compartment in the main body, wherein the vending machine reservation compartment is sequentially provided with at least one kind of commercial beverage and drink cans and releases any one of the beverage and drink cans selected according to a specified order condition.

The invention discloses large intelligent small-pot continuous automatic cooker equipment, and belongs to the technical field of intelligent robots for food and beverage service. The large intelligent small-pot continuous automatic cooker equipment achieves programming, automation and standardization of vegetable matching, cooking and cleaning of large quantities of food supply. According to the adopted technical scheme, the large intelligent small-pot continuous automatic cooker equipment comprises a vegetable storage cabinet, a left cooker, a right cooker and an intelligent control system, wherein the left cooker and the right cooker are symmetrically arranged and installed on the two sides of the vegetable storage cabinet, side dishes and seasonings in the vegetable storage cabinet are conveyed to the left cooker and the right cooker through belt conveyers to be stirred and fried fully automatically and mechanically, and the intelligent control system sets programs and carries out operation. The large intelligent small-pot continuous automatic cooker equipment is mainly used for places such as dining halls of enterprises, public institutions, schools and armies and fast food restaurants, where a lot of cooked food is required, full-automatic operation is achieved, the cooked food is delicious, and labor cost is reduced.

The invention discloses a remote controlled cooking robot which realizes remote operation through Internet or a mobile communication network. The cooking robot is a small-sized cooking robot which hasmultiple intelligences and can fry for family and commercial use, can be controlled by a personal computer to realize automatic cooking of various types of dishes; the flavor and the heating controlare set by programs; and various cooking programs are stored in the computer. The cooking robot comprises a mechanical structure, a control circuit and a software system. The main components comprisea stir-fry mechanical arm, a feeding mechanical arm, a rotating seasoning bin, a liquid adding device, a heating device, a refreshing chamber, a heat preservation chamber and a standard side dishes box. The feeding mechanical arm automatically recognizes solid seasoning in the rotating seasoning bin and quantitatively takes out the solid seasoning to put into a pan. The liquid adding device adds the liquid-state seasoning into the pan at regular time and in a fixed quantity. An intelligent heating device carries out controlled heating on the pan, so that oily fume and open fires do not exist,the heat energy diffusion is small, and the energy-saving and environment-protecting effects are significant.

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

The present invention discloses a production method for spiral shell vermicelli, and belongs to the technical field of food processing. The method comprises steps that: preparation of a rice vermicelli packet, preparation of a compounding material packet, preparation of a seasoning material packet, preparation of a side dish packet, and sealing the rice vermicelli packet, compounding material packet, seasoning material packet, side dish packet into a package container for packaging. The spiral shell vermicelli fully utilizes the broken tea abandoned by people. The production method is simple and only needs steps of enzyme deactivation and sun-drying. Waste is turned into wealth. The spiral shell vermicelli has comprehensive nutrition and good taste, has functions of consciousness restoring, spirit refreshing and life lengthening, is ready to eat after being bought, meets the requirement of people with fast-paced life, and can be produced in large scale.

The invention discloses an intelligent hotel system based on two-dimension codes and a method for realizing the system. Two-dimension codes are used as mediums, and a software system comprises a dish-ordering processing module, a side dish module, a chef scheduling module, a pass-through module and an order processing module, wherein code scanning commands and order information of the mobile terminal are received by the dish-ordering processing module, the order information is transmitted to the ordering processing module, dishes in the order are sequentially optimized and transmitted to the chef scheduling module through the ordering processing module, the dishes accord with the chefs by the chef scheduling module, and the states of the dishes are differently processed by the dish-ordering processing module; side dish commands from the dish-ordering processing module are received by the side dish module, and corresponding commands are returned to the a dish-ordering processing module through a side dish code scanner upon completion of the side dishes; dish-sending commands of the dish-ordering processing module are received by the pass-through module. According to the system and the method, ordering, order management and chef operation are intelligent, so that the whole process is in the clear controllable state and difficult to make errors, the efficiency is improved, and the labor waste is avoided.

The twisted snack cake making process includes sorting main material, selecting thickener, making dough, shaping and cooking, packing and sterilizing, selecting side dish, selecting auxiliary tool, and packing. The package includes several kinds of cake and side dish, and the twisted snack cake is heated before eating and can meet the requirement of people in fast work and life regulation.

The invention belongs to the field of convenient soup-type foods, and discloses umami enhanced-type instant seaweed soup and a preparation method thereof. The seaweed soup contains laver, kelp, sea shrimp meat, eggs, auxiliary materials, flavorings and water, wherein the auxiliary materials are caraway, scallion and starch; the flavorings are edible salt, a seafood flavored enhancer and ginger powder; and the seafood flavored enhancer is obtained by mixing seafood product leftovers of sea shrimps, seashells, sea fish and the like with water to be homogenized and boiled and then to be enzymolyzed with neutral protease after being cooled. The seaweed soup is simple to produce and enhanced in seafood flavor, not only can be used as a side dish for food for a journey to be carried on and can be instantly eaten after being instantly brewed, but also can be used as a raw material for household daily soup, is convenient and time-saving and provides the instant food with high nutrition, which conforms to the modern fast-paced life, for consumers.

The present invention relates to a side dish compartment case placed on the shelf of a refrigerator (10) the storage space (11) whereof is divided into a freezing chamber and refrigeration chamber, and is partitioned by shelving to enhance storage efficiency, that includes a door (12) that blocks cold air so that its side-dish containers holding stored side dishes and food can be frozen or refrigerated and also placed and removed; the present invention is achieved by means of a side-dish compartment case for a refrigerator (10), having a box (100) with one open side in a cube form the size whereof corresponds to the depth and width of the storage space (11) of the refrigerator (10), casters (112) are installed at two rear locations of a transparent floor plate (110) including a silicone pad (111) that enables prevention of the sliding of the side-dish container (200) and hold legs (113) at the remaining two front locations, cold air circulation holes (121, 131) that facilitate circulation of cold air are respectively formed on a transparent edge wall (120) that is formed in a vertical direction from the floor plate (110) and an upper plate (130) at the top; the space of the box (100) is partitioned by transparent horizontal partitioning plates (140) and vertical partitioning plates (150) to comprise a plurality of receiving rooms (160); a silicone pad (141) that prevents sliding of a side-dish container (200) is included in the horizontal partitioning plate (140), and a cold air circulation hole (151) that enables circulation of cold air is formed on the vertical partitioning plate (150).

The invention relates to a method for preserving and evenly thawing fast-frozen side dishes, belonging to the technical field of the further processing of agricultural products. The method comprises the following main steps of: selecting fresh vegetables as raw materials, washing, cutting, blanching, color conserving, cooling, draining, matching, packing, fast-freezing, storing and micro-wave thawing. According to the method, vegetables with different nutrients, textures and colors are matched together and are good for health after being eaten; and different vegetables are cut in different sizes to improve the thawing effect, and the combined thawing of samples is carried out by three-segment dielectric heating. The invention has the advantages that by the segmented combined thawing of dielectric heating, the colors of thawed fast-frozen side dishes are similar to that of fresh vegetables, the nutrients of the side dishes are well kept, the thawing is carried out evenly, the textures of the vegetables are well kept, the thawing quality of the fast-frozen side dishes is improved, thereby achieving the characteristics of effectively reduced thawing time, good original shape after the thawing, low production cost, energy saving and the like.

The invention discloses self-cooked coarse grain rice and a preparation method thereof. The self-cooked coarse grain rice is convenient food obtained by packaging and assembling rice serving as staple food and a side dish bag through a food bag, a heating bag, a water bag and a packaging bag. The rice is obtained by an innovative bio-enzyme engineering technology; the food bag is made of five layers of PP (polypropylene) composite film type edible plastic; the heating bag filled with a specially prepared water reaction heating agent. The self-cooked coarse grain rice can be magically self-heated and is ready-to-eat; due to the heating bag, the self-cooked coarse grain rice can be magically and automatically heated without water, fire and electricity, tastes extremely delicious, smells great, is uniquely preserved and is sanitary and healthy.

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

The invention discloses a smart kitchen, which comprises an automatic vending machine, an automatic cooker, a side dish box taking manipulator, a side dish pouring mechanism, a side dish box recyclingmechanism and a refrigeration cabinet. The automatic vending machine is used for self-service order and meal fee payment of a user, according to a menu output instruction of the automatic vending machine, the side dish box taking manipulator is used for taking side dish box sets corresponding to dishes out from the refrigeration cabinet, opening box covers of the side dish boxes, putting the boxcovers and empty box bodies into the side dish box recycling mechanism, and conveying the box bodies with the opened covers to a material taking area corresponding to the automatic cooker; the side dish pouring mechanism is used for pouring side dishes in the box bodies of the material taking area into a pot of the automatic cooker; the automatic cooker is used for automatically stir-frying the side dishes in the pot and translating the side dishes from the pot to the dish taking area; and the refrigeration cabinet is used for storing the side dish box sets of the various dishes. The smart kitchen achieves automation from sale, frying, side dish taking, box recovery and refrigeration, and lots of labor costs can be saved.

The invention discloses a hot pot base. The hot pot base at least comprises fat, hot pepper, spices, salt and the like which are stirred and mixed together, and is characterized in that: all solid non-particulate materials including the hot pepper and the spices in the hot pot base are frozen below brittle points thereof and are crushed into powder by a low-temperature crushing method. The invention provides a preparation method for the hot pot base. The method comprises the following steps of: performing low-temperature crushing and stirring on various solid non-particulate materials including the hot pepper and the spices at the temperature of below the brittle points; crushing the solid non-particulate materials into powder, mixing and stirring; adding the salt into the stirred materials; and spraying deep fat into the mixed materials to obtain a finished product of the hot pot base. The invention also provides hot pot components. The hot pot components comprise the hot pot base, pots special for side dishes and a chafing dish and an electromagnetic oven. The hot pot base provided by the invention has fast tasty and no residue, and is suitable for home use.

The invention relates to a processing method of a zingiber mioga rose pickle. The zingiber mioga rose pickle is prepared through cleaning, picking, blending, preserving, canning and disinfecting the floral axes of zingiber mioga rose belonging to a Zingiberaceae plant. The prepared leisure food not only has special flavor of ginger, but also has the health effects of promoting the digestion, clearing away heat and toxic material, tonifying qi and invigorating yang. The zingiber mioga rose pickle is suitable for serving as a side dish.

The present invention discloses Chinese sauerkraut with effects of tonifying qi and nourishing stomach, the Chinese sauerkraut comprises, by weight, 70%-80% of orange-red core cabbage, 12%-22% of a dietetic invigoration side dish and 6%-8% of a pickling seasoning, the dietetic invigoration side dish comprises 18 parts of edible fungus, 12 parts of codonopsis pilosula, 10 parts of chestnut, 8 parts of walnut kernel, 8 parts of Chinese yam and 6 parts of red dates, and the pickling seasoning comprises 65 parts of fine salt, 5 parts of Chinese liquor, 15 parts of honey, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut with effects of tonifying qi and nourishing stomach has the various effects of tonifying qi and nourishing stomach and the like by long-term consumption.

The present invention relates to a blow-moulding formed bottle with handle and its production equipment. The mounting strength of said handle is raised, and sand handle is not easily separated from bottle body. It is characterized by that in the blow-moulding forming process two cylinders are respectively set, said two cylinders can be used for driving two cams, and said two cams can be used for forming upper and lower bottom side dishes, so that the action of the lower cam side is front and the action of the upper cam side is late, the dish depth and form of lower bottom side dish are identical to that of upper bottom side dish, the combination portions of said handle can be firmly combined in the above-mentioned upper and lower bottom side dishes, therefore the mounting strength of said handle can be raised, and said handle can not be easily separated from said bottle body.

The invention relates to an intelligent kitchen robot which comprises a seasoning conveying mechanism, a main side dish conveying mechanism, a round-bottomed frying pan movement mechanism, and a pot heating and overturning mechanism, a liquid seasoning distributing mechanism and an electrical control system. The seasoning conveying mechanism is used for achieving the function of automatic seasoning putting for replacing the manual seasoning inputting action, the main side dish conveying mechanism is used for inputting main and accessorial food ingredients on time, the round-bottomed frying pan movement mechanism is used for achieving food stir-frying and exhausting cooking fume produced during stir-frying, the pot heating and overturning mechanism is used for controlling the frying temperature and pouring out fried food, the liquid seasoning distributing mechanism is used for controlling the input amount of liquid seasoning by controlling the suction time of a liquid seasoning pump, and the electrical control system is used for controlling the action flow, signal interaction, data exchange and manual operation interface connection of the robot. According to the intelligent kitchen robot, full-automatic kitchen machine intelligence is achieved, and standard cooking is achieved, so that labor force is further liberated, the enterprise cost is reduced, and the efficiency is improved.

The invention provides a processing method of quick-frozen recuperating double cooked pork slices, and belongs to the technical field of food processing. In the production course of the quick-frozen recuperating double cooked pork slices disclosed by the invention, meat and side dishes are separately treated; the processing course of the meat mainly comprises precooking, slicing and cooking again; the processing course of the side dishes mainly comprises scalding, quick-freezing, packaging and performing frozen storage. After quick-frozen recuperating dishes are quick-frozen, stored in a frozen manner and unfrozen, the organoleptic quality of products during eating is reduced, so that seasoning sauce packets are used for improving the quality of products of the quick-frozen recuperating double cooked pork slices. During eating, vegetables are put under the meat, the meat is put on the vegetables, the seasoning sauce packets are added according to individual tastes, microwave heating is performed so that the soup base and the fragrance of the meat adequately permeates the vegetables, and the delicious and tasty double cooked pork slices are made. The quick-frozen recuperating double cooked pork slices prepared by the processing method disclosed by the invention have the characteristics of being quick to eat, convenient to carry and circulate and the like, and are unique in taste, highly-fragrant and delicious in taste and rich in nutrition. The processing method of the quick-frozen recuperating double cooked pork slices provides possibility for scale management and industrialization of quick-frozen recuperating dishes.

The invention discloses an automatic cooking machine which comprises a rack. The rack is provided with a cylindrical wok, a side dish mechanism, an ingredient mechanism, an automatic plate feeding mechanism, a PLC and a man-machine interaction panel, wherein the cylindrical wok is provided with a vegetable feeding opening, a vegetable feeding opening closing cover used for opening/closing the vegetable feeding opening, a dish discharging opening, a dish discharging opening closing cover used for opening/closing the dish discharging opening, a feeding opening and a feeding opening closing cover used for opening/closing the feeding opening, the side dish mechanism is used for weighing vegetables and feeds the vegetables to the vegetable feeding opening of the cylindrical wok, the ingredient mechanism is used for storing seasoning and feeding the seasoning to the feeding opening of the cylindrical wok, the automatic plate feeding mechanism is used for providing dinner plates and can convey the dinner plates to the dish discharging opening of the cylindrical wok, the PLC is connected with the cylindrical wok, the plate feeding mechanism, the side dish mechanism and the ingredient mechanism, and the man-machine interaction panel is connected with the PLC. Cooking efficiency is improved by reducing manual links, foodstuff feeding, seasoning, temperature controlling, plate feeding and bailing are carried out fully mechanically and automatically, and the links of manual cooking are reduced to the maximum.

The invention provides spicy jerusalem artichoke black pickle and a processing method thereof. The spicy jerusalem artichoke black pickle comprises 100 kg of jerusalem artichoke, 6-12 kg of salt, 0.02-0.03 kg of ascorbic acid, 0.35-0.5 kg of pepper, 0.25-0.35 kg of star anise, 0.3-0.5 kg of allspice, 1.5-3 kg of dried red pepper and 0.5-1 kg of white sugar and is prepared by pickling, airing, steam cooking and fermenting. The prepared spicy jerusalem artichoke black pickle is tough and chewy in mouth feel and mellow in taste, has a fragrant, salty, sweet and slightly spicy taste, is particularly applicable to old people and people with bad teeth, is easy to chew, provides a side dish eaten together with rice or bread for people, and has a health-care effect and thus is particularly applicable to diabetics; a processing method of the spicy jerusalem artichoke black pickle is simple in process and applicable to large-scale production, and can form an industry to meet market demands of people; and the spicy jerusalem artichoke black pickle is high in quality, low in price and very popular among customers.

The invention discloses Chinese toon thick broad-bean sauce and a processing method therefor. Chinese toon sprouts and thick broad-bean sauce are employed as main raw materials, mixed uniformly, put into vats and pickled for 20 days to obtain Chinese toon thick broad-bean sauce. The raw materials comprises, by weight, 20-40% of Chinese toon sprouts and 60-80% of thick broad-bean sauce. The Chinese toon thick broad-bean sauce can furthest remain the nutritional ingredients of Chinese toon, and flavor of thick broad-bean sauce ingredients is additionally provided. The Chinese toon thick broad-bean sauce is an ideal table side dish, and an ideal cooking raw material. A new product is additionally provided for Chinese toon condiments. The processing method has simple technology and operation processes are easy to control. The Chinese toon thick broad-bean sauce has low production cost, is suitable for industrial production, and has good market prospects.

The invention relates to the related field of food making and automatic selling, in particular to a soup machine and a method for automatically making soup rice. The soup machine comprises a functioncabinet, a cooking device, a storage cabinet, a grabbing and transferring device and a control system. The cooking device is arranged in the functional cabinet; the cooking device is provided with a heating cooking bench, and a pot bowl can be placed on the heating cooking bench and used for heating and cooking materials in the pot bowl; the pot bowl and a side dish bowl can be placed in the storage cabinet; the pot bowl can contain rice, and the side dish bowl can contain side dishes. According to the soup machine, the pot bowl in the storage cabinet can be grabbed to the cooking device in the functional cabinet through the grabbing and transferring device to be heated, then the side dish bowls are grabbed, side dishes in the side dish bowls are put into the pot bowls to be continuously heated, and therefore soup rice can be automatically made, and high labor cost is avoided; the soup machine can be placed in places such as office buildings, stations, shopping malls and the like withlarge pedestrian flow, a user does not need to look for a restaurant specially used for making pot rice, and time is saved.

The invention relates to the field of food, in particular relates to a dehydrated vegetable bag and a preparation method thereof, the preparation method is high in production efficiency, and the product has good quality. The preparation method of the dehydrated combined side dishes bag comprises the following steps: food materials are preprocessed to form material blocks or material slices or material rings, wherein the food materials include one or combination of vegetables, fungus, meat and bean products, and the vegetables include root vegetables, leaf stem vegetables or fruit vegetables; the food materials are subjected to oil bath in a vacuum environment, so that part of water in the food materials is removed, wherein the oil bath is completed once or repeated by a plurality of times till the size of a bubble generated on an oil surface in the oil bath is less than 1mm; the food materials are cooled after deoiling; the one or combination of the food materials is packaged by weight to form the dehydrated combined side dishes bag.