56 results about "Tablespoon" patented technology

One or more measuring cups or spoons include a handle and a measuring container. The measuring container is formed with a volumetric capacity such as a fraction of a cup, a teaspoon, or a tablespoon. The handle of a first measuring container includes a feature that interacts with a complementary feature on the handle of a second measuring cup to secure the first and second cups together. In one version, a downwardly extending rib on the handle of a first measuring container is received within a channel formed on the handle of a second measuring container. A set of containers is formed in which each of the containers has an attachment feature allowing the set to be attached together.

The invention provides a method for making flower-shaped bread. The method comprises the following steps that (1) yeast is placed in a container, one to two spoons of water is added to the yeast, the mixture is evenly stirred, fructo-oligosaccharide is added, and then the mixture stands for eight hours; (2) white sugar, peanut butter and appropriate water are added and stirred, 60% of flour is added, the mixture is evenly stirred, and fermentation is conducted for five hours at the temperature of 27 DEG C; (3) eggs, salt and 40% of vegetable oil are poured into appropriate water, the mixture is evenly stirred and poured into dough, remaining flour is added, even stirring is conducted, remaining vegetable oil is added, fermentation is conducted for two hours at the temperature of 30 DEG C, the fermented dough is cut into blocks, the blocks are balled and shaped, and fermentation is conducted for one hour at the temperature of 29 DEG C; (4) the shaped blocks are braked for 30 minutes at the temperature of 200 DEG C, and then the braked bread is taken out and cooled. By the adoption of the method for making the flower-shaped bread, the technology is simple, the activation time of yeast is short, and bread with different tastes can be made.

The invention relates to a method for making crucian radish soup, and the method comprises the following steps of: selecting a fresh and live crucian, cleaning the crucian body, removing grill, scales and internal organs, and cutting the whole body of the crucian for 3-5 times; peeling, cleaning and cutting a white radish into julienne; removing the scallion head and tips, cutting a scallion into sections, and peeling and slicing a ginger; heating a pot, putting 2-4 spoons of oil, putting 4 grams-6 grams of ginger slices into the pot to be stir fried, then putting the crucian to be fried until the two sides of the crucian are golden, and fishing the crucian to be used; pouring 2-4 bowls of clean water into the pot, pouring 50 grams-100 grams of radish shreds to be boiled with the crucian, and changing to a soft fire to stewing for 25-35 minutes until the soup is creamy white; and putting 6grams-10grams of the scallion sections into the pot, adding 2-3 spoons of concentrated chicken bruillon, 1-2 spoons of the cooking wine and 0.5-1 spoon of the salt, mixing uniformly for seasoning, and thus, making the delicious crucian radish soup. The method for making crucian radish soup is simple and easy in processes, the made crucian radish soup not only has delicious taste and abundant nutrition, but also can be used for effectively improving the sub-health condition of people, and does not have side effects, and a superior nourishing good item is provided for the study and lives of people.

The invention discloses a spoon for infants. The spoon comprises a spoon handle and a spoon head, wherein the spoon handle and the spoon head are fixedly connected, a first vacuum cavity is formed inthe spoon head, a second vacuum cavity is formed in the spoon handle, the second vacuum cavity communicates with the first vacuum cavity, a first heat conductor is arranged in the first vacuum cavity,a second heat conductor is arranged in the second vacuum cavity, one end of the second heat conductor is fixedly connected with the first heat conductor, and the other end of the second heat conductor is fixedly connected with a memory metal shaft. For the spoon for infants, through the first heat conductor and the second heat conductor, heat of food is conducted to the memory metal shaft by utilizing heat conduction, the memory metal shaft can deform under a certain temperature environment, then a user judges the temperature condition of the food by observing the deformation state of the memory metal shaft and the position of a slider, and when the slider exceeds a warning line, the result indicates that the food at the time is not suitable for the direct eating of the infants.

The invention discloses a black sticky rice dumpling with multiple healthcare functions and a processing method of the black sticky rice dumpling. The black sticky rice dumpling with the multiple healthcare functions is prepared by wrapping black sticky rice, black-skin peanut kernels, pinto beans, lentinus edodes, sweet osmanthus powder, black sesame, lean pork and auxiliary materials with steamed rice dumpling leaves, tightly binding by a bamboo filament and cooking thoroughly; each black sticky rice dumpling comprises the following raw materials: 50-55 g (two tablespoons) of dried black sticky rice, 4-5 dried black-skin peanut kernels, 2-3 dried pinto beans, 2-3 slices (half) of dried lentinus edodes, 0.01-0.03 g of dried sweet osmanthus powder, 0.2-0.3 g of dried black sesame, 10-15 g (two pieces) of lean pork, 0.01-0.03 g of dietary alkali, 0.10-0.15 g of refined salt, 0.10-0.15 g of chicken essence, 0.05-0.10 g of soy, 0.10-0.15 g of blend oil, two steamed rice dumpling leaves and one bamboo filament. The black sticky rice dumpling is rich in nourishment and fragrant, and also has the multiple healthcare functions.

A nutrition system utilizing multiple food containers that have graduated indicia to indicate quantity of food therein, wherein the indicia are determined by an eater's weight. Preferably the food containers are color-coded to indicate the type of macronutrient inside. The containers fit inside an insulated carrier that is large enough to hold at least four meals' worth of containers. Containers of macronutrients are combined to form meals. Preferably the carrier is collapsible so that it can be made smaller as the meals are eaten throughout the day. In the preferred embodiment, the meals are combined in such a way to cause weight loss. During the first day, a person ingests four high-carbohydrate meals and one low-carbohydrate meal. During a second day, a person ingests four low-carbohydrate meals, each with a tablespoon of a fat, and one high-carbohydrate meal.

The invention relates to the technical field of food processing and in particular relates to a preparation method of taro sweet dumplings. The preparation method comprises the following steps: (1) cooking cleaned fresh taros thoroughly, peeling the fresh taros and stirring the fresh taros into paste; (2) adding cornstarch and stirring the cornstarch and the taro paste uniformly to form starch balls; (3) chopping meat and vegetable mixed stuffing; (4) dividing the taro starch balls into small round balls and respectively rolling the small round balls into round wrappers; (5) pressing the middle of the round wrappers to be concave, spooning up the stuffing into the wrappers with a long-handle soup spoon, gathering the edges of the wrappers upward and pinching the closing in parts like taro buds, thus forming taro-shaped sweet dumplings; (6) boiling water in a stockpot, gently putting the sweet dumplings, cooking the sweet dumplings until the sweet dumplings float up, adding spinach or sliced and diced peeled luffa, chopped scallions, chopped coriander, salt, sesame oil and other seasonings and spooning the sweet dumplings out of the stockpot and eating the sweet dumplings. The salty taro sweet dumplings taste smooth and good, are rich in nutrients, look like taros and are easy to chew and digest by kids and old people.

The preparation method of smoked bacon comprises the following method steps, (1) processing pork, soaking in white wine for 7 minutes and draining for later use; (2) adding a marinade; (3) sealing the pork together with the marinade and marinating in cold storage for 8 1 day, the refrigerated temperature is ‑2~3℃; (4) Clean the marinade on it by hand, and dry it in a clean, ventilated, and cool place for 8 days; (5) Put the dried pork on the baking tray first Pave a piece of tin foil, pour smoked rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 teaspoons of white sugar, 35ml of white wine, mix well, then cover a piece of tin foil on the pork, and start smoking; (6 ) Put the smoked bacon into the activated carbon powder and stir. The invention improves the traditional technology, has simple operation, and produces smoked bacon with good taste and less carcinogens.

The invention discloses a red sticky rice dumpling with multiple healthcare functions and a processing method of the red sticky rice dumpling. The red sticky rice dumpling with the multiple healthcare functions is prepared by wrapping red sticky rice, red-skin peanut kernels, pinto beans, lentinus edodes, sweet osmanthus powder, white sesame, lean pork and auxiliary materials with steamed rice dumpling leaves, tightly binding by a bamboo filament and cooking thoroughly; each red sticky rice dumpling comprises the following raw materials: 50-55 g (two tablespoons) of dried red sticky rice, 4-5 dried red-skin peanut kernels, 2-3 dried pinto beans, 2-3 slices (half) of dried lentinus edodes, 0.01-0.03 g of dried sweet osmanthus powder, 0.2-0.3 g of dried white sesame, 10-15 g (1-2 pieces) of lean pork, 0.01-0.03 g of dietary alkali, 0.10-0.15 g of refined salt, 0.10-0.15 g of chicken essence, 0.05-0.10 g of soy, 0.10-0.15 g of blend oil, two steamed rice dumpling leaves and one bamboo filament. The red sticky rice dumpling is rich in nourishment and fragrant, and has the multiple healthcare functions.

A manufacturing method of plum-spiced saury is characterized by comprising the following steps: preparing the following raw materials: a large saury, five plums, half spoon of monosodium glutamate, half spoon of chopped green onion, half spoon of minced caraway, half spoon of minced ginger, a flat spoon of salt, a flat spoon of dark soybean sauce, a flat spoon of a flavoring agent named "Weijixian", a flat spoon of white sugar, a flat spoon of Laoganma pepper sauce, 200 mL of cooking wine, a proper amount of peanut oil, and a proper amount of rice vinegar; cutting the saury to remove the internal organs, washing the saury with hot water, cutting the saury into sections, pickling the saury sections with half spoon of salt for 20 minutes, adding peanut oil in a frying pan, adding the saury sections into the frying pan after the peanut oil is boiled, frying the saury sections for about 3 minutes, adding cooking wine according to the ratio mentioned above, stewing for 15 minutes, finally adding monosodium glutamate, salt, dark soybean sauce, Weijixian, white sugar, Laoganma pepper sauce, and rice wine into the frying pan, keeping on stewing for another 5 minutes, taking out the saury sections, placing the saury sections on a plate, peeling the plums to obtain the plum pulp, pouring the soup in the frying pan on the plum pulp, and then placing the plum pulp on the plate so as to obtain the finished plum-spiced saury. The manufacturing method improves the conventional saury manufacturing method, solves the problems that in the prior art the technology is complicated, the delicious taste is not fully discovered, and the healthcare function is lost, and is suitable for being applied to food manufacture.

A fungicide for the treatment of skin aliments prepared by mixing three parts aquamarine salts having a chloride to sodium ratio of 1.4:1, two parts ionized sodium chloride and one part sodium bicarbonate by weight. The dry mixture is blended then dissolved in water in the amount of four table spoons of mixture to one liter of water as a soaking bath for affected area of skin and nails. The mixture can also be dissolved to form a vaginal bath by dissolving two tablespoons of mixture into 16 ounces of water. The mixture may be ground into a fine powder and added to equal amounts by weight of petroleum gel to form a salve that is applied to affected areas for prolonged application. Food color may be added to provide aesthetic qualities to the mixture and resulting bath and douche.

The invention discloses a making process for a special grilled cod slice. The making process comprises the following steps: selecting cod as a raw material and slicing the body of the cod into fillets; cleaning the fillets and soaking the fillets in flavoring liquid for flavoring; controlling the flavoring liquid, placing the fillets on a dish, controlling temperature and carrying out primary baking; and taking the fillets out, brushing the surface of the fillets with a layer of blended oil while the fillets are still hot, carrying out secondary baking under high temperature conditions and then successively carrying out rapid cooling, packaging and sterilization so as to obtain the special grilled cod slice; wherein the flavoring liquid is prepared by blending apple vinegar, salt, monosodium glutamate, high fructose corn syrup, sorbitol, soy, tablespoon Mirin, ginger juice, yeast extract, lemon juice, fermented glutinour rice juice and water in proportion, and the blended oil is prepared by blending salad oil, scallion oil and peanut oil in proportion. The special grilled cod slice prepared in the invention is rich in nutrients, has crispy outer flesh and tender inner flesh, and is delicious and convenient to eat. The making process is simple and easy to master, can produce the special grilled cod slice with unique flavor, is suitable for large-scale production and meets market demands.

The invention relates to a making method for an opium fish head with chopped pepper. The method is characterized by involving the following components: 1 fresh opium fish head, 50g of chopped pepper, 1 tablespoon of jimolaojiu rice wine, light soy sauce, chopped green onion, minced ginger, coriander and salt respectively, a half tablespoon of white sugar, monosodium glutamate and ground pepper respectively, 1 garlic, 100ml of cooking wine, and a proper amount of salad oil. The method includes: washing the fish head clean, spraying salt on the fish head evenly and performing pickling for 30min, filling the fish mouth with the chopped green onion and minced ginger, performing quick frying with salad oil, adding a little purified water, putting the fish head and conducting cooking for 8min, then adding the jimolaojiu rice wine, light soy sauce, white sugar, monosodium glutamate, ground pepper and cooking wine, further performing cooking for 6min, taking the fish head out, performing quick frying with another port of salad oil and chopped pepper, then pouring the salad oil and chopped pepper on the fish head evenly, and using garlic to intersperse the periphery of the fish head. The method provided by the invention solves the problems that existing traditional opium fish head making methods have tedious processes, the made fish is common in taste, and even the nutritional value of the fish head is lost. Thus, the method is suitable for making food.

A composition for waste drain maintenance and the method of use thereof is presented. A composition of dry ingredients, including worm grind, vinegar, citrus rind, citric acid, brown sugar, baking soda, and fruit extract is provided. When placed in a drain and activated by water, enzymatic action occurs that breaks down and dissolves many of the greases, fats, and particulate matter that tends to adhere to the inner surface of drain pipes, slowing discharge and eventually leading to clogs. Placement of a couple of tablespoons of the composition into a drain, followed by about a quart of water, and leaving the same to stand for a period of time, such as overnight, allows for the decomposition of the offensive material on the drain walls. The dissolved, decomposed material can then be flushed away as an effluent by the addition of an adequate quantity, such as a gallon, of fresh water.