28 results about "Uncooked Foods" patented technology

1. Name of the designed product: carton (for fresh edible eggs). 2. Use of the designed product: carton for packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention relates to an oven apparatus and method for cooking an initially uncooked whole muscle meat food product to obtain a cooked product having a minimum final core temperature. The oven apparatus comprises an oven housing and a conveyor for conveying the food product through the oven housing. A scanner device is provided upstream of the oven housing for scanning the uncooked food product, the scanner device being configured to acquire food data. A controller is provided which uses the data obtained from the scanner device to control the conveying speed and oven atmosphere means to obtain a cooked product.

In accordance with the principals of the present invention, a method of and container for temperature-controlled meal transport are provided. A front panel provides access to an interior of the meal transport container. A food tray accommodation area is defined in the interior of the meal transport container. A plurality of ledges are defined in the food tray accommodation area, the ledges designed to act together in pairs to receive and support an outer flange of a food tray, the plurality of ledges positioned to accommodate a plurality of different sized food trays. An insulator is provided to insulate the interior of the meal transport container. A pair of integral upper carrying handles are provided at the upper front periphery and rear periphery, the integral upper carrying handles having a width recessed from the outer periphery of the meal transportation container and extending above the upper panel. The meal transportation container is sized such that by utilizing the integral upper carrying handles a single user can carry the meal transportation container. A pair of integral lower handles are provided at the lower front and rear peripheries having a width greater than outer periphery of the meal transportation container and extending in front of the front panel. Thus, the upper integral carrying handles are designed to nest with the integral lower handles when a plurality of meal transport containers are stacked. The pair of integral lower handles have sufficient width greater than the outer periphery of the meal transportation container such that they are still accessible when nested above or below another meal transportation unit. A thermometer monitors temperature within the food tray accommodation area. A control panel contained on an exterior of the meal transport adapted to be accessible when a plurality of meal transport containers are stacked. In embodiments, a heating element heats cooked food from a cooled temperature to an appropriate hot-serving temperature from wall outlet alternating current power, a heating element maintains heated food at temperature from direct current power from a rechargeable battery, and raw food can be cooked utilizing a single heating element at a lower range of cooking temperatures while at a higher range of cooking temperatures by utilizing the pair of heating element.

An automated food frying system includes an enclosure defining a robotic workspace, a robotic arm and a plurality of functional stations for dispensing raw food to a bin, transferring the raw food from the bin to a fry basket, frying the raw food, and transferring the cooked food to a receiving pan. Optionally, an auto-drawer station is arranged and operable within the enclosure to transfer an entire fry basket of order-specific food between an operator and the robotic arm without the operator or the robotic arm penetrating the enclosure. Related methods are described.

The utility model provides a multifunctional hot air rotary oven which comprises a box body, a front door is arranged on the front face of the box body, a rear door is arranged on the back face of the box body, uncooked food enters the front door, cooked food exits the rear door, and therefore efficiency and food hygiene are improved, a control cabinet is arranged on one side of the front door, a heating assembly is arranged behind the control cabinet, and air suction assemblies are symmetrically arranged on the top of the front face and the top of the back face of the box body. The inner wall of the box body is provided with a lighting assembly, an air outlet duct and an exhaust duct, the top of the box body is provided with a spraying assembly and a rotating assembly, the spraying assembly is connected with a water supply source, the spraying assembly sprays towards the interior of the box body, and the requirements of different foods for moisture and humidity are met; therefore, the food loaded on the cart is uniformly heated and humidified. The oven is provided with the air suction assembly, air suction is automatically conducted on just-baked food when the door is opened through the air suction assembly, hot air of the food is sucked away, the hot air is prevented from hitting the face to hurt people or affect operation, and the safety of operators is improved.

To provide: an instant food product with which it is possible to cook a large-sized dried food material into an excellent texture as if a raw food material is stewed for a long period of time; and a method for cooking the instant food product.SOLUTION: An instant food product containing at least a large-sized dried food material is put in a container body and water is poured into the container body, followed by cooking with a microwave oven in a state where the instant food product is submerged in liquid by an inner lid.SELECTED DRAWING: Figure 1

An assembly comprises a base and a tray including opposite first and second surfaces. The tray is coupled to the base such that the tray is rotatably reversible, flippable, or reconfigurable relative to the base between first and second configurations. In the first configuration, the first surface of the tray faces generally upward and / or is exposed for receiving raw food. Also in the first configuration, the assembly is configured for routing and containment of fluid, if any, from the raw food thereby inhibiting raw food fluid from reaching or contacting the second surface of the tray. In the second configuration, the second surface of the tray faces generally upward and / or is exposed for receiving cooked food. Also in the second configuration, the assembly is configured to provide a reservoir for receiving fluid, if any, from the cooked food and outlet(s) for pouring cooked food fluid from the reservoir.

The application discloses a chocolate tiramisu with cold and hot double-layer taste and a preparation method thereof, and belongs to the technical field of food processing. The existing tiramisu has single taste temperature, and the top layer of cocoa powder is easy to cause eating discomfort. The tiramisu comprises a bottom layer of cheese embryo and a top layer of chocolate sauce, the cheese embryo is made of mascarpone cheese, raw egg, rum and the like, and is shaped after being refrigerated for 4 hours or frozen for 25 minutes; the chocolate sauce is made of chocolate, milk, sea salt and vanilla essence, and the 100% chocolate version is additionally provided with coconut candy; and the chocolate sauce is heated to 40 DEG C to 55 DEG C before being coated on the surface of the cheese embryo. The cold and hot collision taste of the lower layer of cold and the upper layer of hot solves the problem of single flavor level of the traditional tiramisu, and can be used in the field of baked desserts.

The invention discloses a dynamic low-temperature plasma sterilization and preservation method, and relates to the technical field of preservation, the dynamic low-temperature plasma sterilization and preservation method comprises the following steps: S1, material loading: putting uncooked seafood to be treated in a treatment bin of a modular low-temperature plasma generation device; s2, non-contact detection: scanning the surface of the uncooked seafood through a multi-spectral imaging unit integrated in the bin, and estimating the initial microbial colony count of the uncooked seafood in a non-contact manner based on image data; s3, self-adaptive plasma sterilization: calling a dynamic power regulation algorithm by a central controller, and based on the type and thickness of the uncooked seafood obtained in the S2 and the estimated initial colony number data, performing sterilization and fresh-keeping on the seafood by virtue of a synergistic effect of the dynamic power regulation algorithm and an ozone concentration closed-loop control system, protein denaturation, fat oxidation and flavor deterioration caused by excessive treatment can be avoided to the greatest extent, and the original color, taste and nutritional value of the uncooked seafood are perfectly reserved.

The invention relates to the technical field of food detection, and discloses an uncooked pork flavor evaluation system for electronic nose monitoring, which comprises a pork freshness detection module, a food safety risk early warning module, a consumer preference collection module, a data analysis module, a flavor evaluation module and a flavor optimization module, the pork freshness detection module detects volatile substances of pork through an electronic nose, the food safety risk early warning module recognizes potential risk substances in the pork according to data of the electronic nose, and the consumer preference collection module collects preference of target people for uncooked pork flavor. The data analysis module integrates multi-dimensional data of freshness, safety risks and consumer preferences, the flavor evaluation module comprehensively scores the pork flavor, the flavor optimization module proposes improvement suggestions and verifies the optimization effect, and by integrating risk substance detection data, a grading early warning mechanism is constructed, and the quality of the pork is improved. And the processing technology and storage parameters are dynamically optimized based on the evaluation result, so that the flavor stability and safety of the uncooked pork are improved.

An oven arrangement and a method are for cooking initially uncooked, whole muscle meat food products, to obtain cooked products having a minimum final core temperature. The oven arrangement has an oven housing and a conveyor for conveying the food products through the oven housing. A scanner arrangement is provided upstream of the oven housing for scanning uncooked food products, configured to obtain food product data. A controller is provided using data obtained from the scanner arrangement to control conveying speed and oven climate devices to obtain the cooked products.

The utility model discloses seafood raw food shell opening fixer applies in seafood shell opening fixer technical field, including base, the top fixedly connected with support beam of base, the inside hinged of support beam has the pressure bar, the surface sliding sleeve of pressure bar has the mounting seat, the bottom assembly of mounting seat has the shell opening cone, the top fixedly connected with the fixed base of base, the utility model discloses through setting the clamping position groove, funnel slope, storage groove and water collecting box, when seafood has water body to flow out in the shell opening process, water body can follow funnel slope and flow into clamping position groove, again through clamping position groove and enter the water collecting box in the storage groove, can effectively collect the water body of shell opening and produce, avoid water body and flow to the operating platform or ground, keep the neat of operating environment, also reduced the workload of the follow -up because of water body cleaning, and water collecting box is convenient to take out from the inside storage groove, realizes the purpose of quick cleaning.

The present invention relates to the identification of a group of microorganisms, which are relatively abundant in the microbial communities associated with fruits and vegetables typically consumed raw and therefore transient or permanent members of the human microbiota. These microbes are used to augment the effects of additional probiotic strains. The consumption of mixtures of these microbes at relevant doses will produce a beneficial effect in the host mediated in part by production of short chain fatty acids to enhance colonic butyrate production. Therapeutic methods of the invention involve the use of live microorganisms or metabolites derived from said microorganisms to establish a microbial composition in the mammalian host that will provide a health benefit to a mammal in need thereof.

A raw meal delivery device for delivering raw meal into a gas line or a reactor of a system for producing cement clinker, having a connection line for connecting a raw meal line to the gas line or the reactor, an oblique raw meal chute arranged inside the connection line and via which raw meal passes from the raw meal line into the gas line or to the reactor, a baffle slide arranged at the foot of the raw meal chute and protruding into the path of the raw meal flowing via the raw meal chute and deflecting the incoming raw meal. A substantially convex displacement body is arranged on the baffle slide and lies in the path of the incoming raw meal and disperses the flow of raw meal. The displacement body disperses the raw meal on entry into the calciner with the effect of quicker calcination.

The invention discloses a method for prolonging the shelf life of uncooked rainbow trout based on cooperation of plasma activated lactic acid and modified atmosphere packaging, and belongs to the technical field of food processing. The growth of microorganisms can be inhibited by active substances generated by plasma activated lactic acid and high-concentration carbon dioxide in modified atmosphere packaging, so that the storage period of rainbow trout is prolonged. In addition, the combination of the two technologies can inhibit the generation of volatile basic nitrogen in the storage period of the rainbow trout, and delay the deterioration of the meat structure of the rainbow trout, so that the rainbow trout is compact in texture. By adopting the green, safe, simple and effective method, the shelf life of rainbow trout can be effectively prolonged, the storage quality is improved, and the quality and economic loss is reduced.

The present invention relates to a transport container 1 for manual transport of cooked food, comprising a housing 3 with a base portion 4 and a cover portion 5. The cover portion 5 is movable relative to the base portion 4 in order to move the housing 3 from a closed state to an open state. The base portion 4 further comprises a base connector 8 for form-fittingly connecting the base portion 4 with a complementary connecting device. The cover portion 5 further comprises a cover connector 9 on its top surface 7 for form-fittingly connecting the cover portion 5 with the complementary connecting device. The base connector 8 and the cover connector 9 are further designed to be complementary to each other so that the base connector 8 of the base portion 4 of one transport container 1 can cooperate with the cover connector 9 of the cover portion 5 of another transport container 1. According to the present invention, a carrying handle 10 is provided which is attached to the cover part 5 and is centrally positioned on the upper surface 7 of the cover part 5, and the cover part 5 has a gripping recess 11 in the area of ​​the carrying handle 10, which gripping recess surrounds the carrying handle 10 on the side facing the cover part 5, so that the carrying handle 10 can be freely gripped by hand.

The utility model discloses seafood raw food ice fresh separates box, applies in food storage field, including box body, the top cover of box body is equipped with the box cover, be provided with fixed mechanism between box cover and box body, the utility model discloses through the ice bag of placing in the placing box and make the temperature reduction of box body inside, the mode of cold storage can reach the purpose of cold storage, has guaranteed the quality of seafood, through the mobile knob and makes the joint and the joint hole and disengages the joint, can take out the placing box, carries out the replacement to the ice bag, through setting up first heat preservation layer and second heat preservation layer, heat preservation is carried out to it, guarantees the cold storage effect, the utility model discloses through the spacer board and makes the spacing head and spacing hole and disengages, takes down the spacer board, then inserts it in the adjusting groove of the position of need, and makes spacing head and spacing hole and joint under the action of second spring, can reach the purpose of adjusting the inside space of box body, has improved the flexibility, and the convenient use.

Provided are: a novel fermented-alcohol-containing beverage having a good flavor; and a method for producing the same.　The beverage contains: a fermented alcohol and an alcohol infusion of a frozen pulverized product obtained from at least one starting food product selected from the group consisting of fruits and vegetables.

A apparatus for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.

A method of and container for temperature-controlled meal transport are provided. A food tray accommodation area is defined in the interior of the meal transport container. A plurality of ledges are defined in the food tray accommodation area, the ledges designed to support a plurality of different sized food trays. An insulator is provided to insulate the food tray accommodation area. A pair of integral upper carrying handles and a pair of integral lower handles are provided. The upper integral carrying handles are designed to nest with the integral lower handles when a plurality of meal transport containers are stacked. A thermometer monitors temperature within the food tray accommodation area. Heating elements heat cooked food from a cooled temperature to an appropriate hot-serving temperature, maintain heated food at temperature, and cook raw food.

The invention relates to the field of non-thermal processing of aquatic products, in particular to a method for cold sterilization and browning resistance of uncooked aquatic products based on polypeptide-polyphenol synergistic medium-high pressure, which comprises the following steps: preparing natural composite active liquid containing natural antibacterial polypeptide and natural polyphenol; infiltrating the active liquid into the aquatic product by using a pulse vacuum technology; and then carrying out middle-high pressure synergistic treatment under the medium pressure of 300-450 MPa and at normal temperature. According to the method disclosed by the invention, bacterial cell membranes are subjected to sublethal injury and polyphenol oxidase (PPO) conformation is induced to expand by utilizing physical pressure, so that polypeptide components are promoted to efficiently permeate into thalli for sterilization, and polyphenol components are accurately embedded into enzyme active centers for inhibiting browning. According to the method disclosed by the invention, on the premise of avoiding heat damage and high-pressure discoloration, the shelf life of the uncooked aquatic product is remarkably prolonged, and the fresh, tender and compact uncooked texture of the uncooked aquatic product is maintained.

An automated food preparation system includes a robotic arm and a plurality of functional stations for dispensing raw food to a bin, transferring the raw food from the bin to a fry basket, frying the raw food, and transferring the cooked food to a receiving pan. The system is programmed and operable to receive multiple orders, and compute a schedule based on applying a set of heuristic rules, and if more than one option is available for a food preparation step, to simulate the options and apply the option that would result in reducing overcooking lateness. Related methods are described.

1. Name of the designed product: packing box (lutein can be eaten fresh egg). 2. Use of the designed product: the designed product is used for packing eggs. 3. Design points of the designed product: the shape, pattern and their combination of the product. 4. Picture or photo showing the design points: perspective view.

This invention discloses a method for preparing onsen tamago (soft-boiled eggs) that can be stored at room temperature, comprising: selecting raw eggs suitable for raw consumption; heating the raw eggs using a far-infrared heating device at a temperature of 64.5~67.5℃; spraying a coating onto the heated onsen tamago; cooling the coated eggs with clean air to reduce the core temperature to 25±1℃; and finally packaging the finished product. This invention employs a synergistic preservation system of "medium-free far-infrared heating + in-situ atomized coating + clean air cooling." It utilizes the advantages of far-infrared heating—no medium contamination and uniform heating—combined with the residual heat of the warm eggshell surface to rapidly and completely form a preservative film, and air cooling further solidifies the film, completely eliminating secondary contamination pathways. This invention successfully overcomes the bottleneck of onsen tamago relying on cold chain preservation, not only ensuring a perfect micro-fluidic texture but also achieving a shelf life of over 35 days at room temperature.

The utility model discloses a kind of adjustable slicing device for raw food, applied in slicing device technical field, including bottom plate, the top bolt connection of bottom plate has cutting table, the top of bottom plate is symmetrically welded with fixed rod, the top end and bottom end of fixed rod surface are respectively slidably sleeved with connecting plate and adjusting plate, between the bottom of connecting plate and adjusting plate is bolted with fixed spring by spring fixing piece, one side of connecting plate is bolted with fixed frame, the top of cutting table is provided with cutter, both ends of cutter are placed inside fixed frame, equidistantly welded with baffle in the inside of fixed frame.Can improve the slicing efficiency of raw food, the distance between two cutters is conveniently adjusted, simple and convenient to operate, good flexibility and stability, while it can have automatic reset function, relieve the burden of personnel holding all the time, the strength of adjustable pressing and reset, high practicality.

Described herein are self-contained food preparation apparatuses for storing and cooking food items as well as methods of operating such self-contained food preparation apparatuses. In some examples, an self-contained food preparation apparatus comprises a storage unit, a delivery unit, and a cooking unit. The storage unit may be equipped with a refrigeration unit and a container delivery opening. The delivery unit is aligned with this opening and configured to load a set amount of food items into each food compartment of the cooking unit. The cooking unit moves its food compartments through a cooking tank (e.g., filled with a cooking liquid and heated using a set of heating elements) and into a cooked food receiver. The storage unit or, more specifically, its uncooked food container unit is positioned proximate (e.g., within 200 millimeters) to the cooking tank thereby reducing the transporting time relative to the cooking time.

To suppress occurrence of stacking defective products of sliced products in a slicing apparatus that cuts a food block such as ham or bacon into sliced products having desired thickness and weight.SOLUTION: A rotary cutter for slicing a food block of a food containing a fat component includes a recess into which the fat component enters in at least a range that comes into contact with the food during slicing near a cutting edge of a surface facing a cut surface of a sliced product to be sliced. There is also provided a slicing apparatus including the rotary cutter.SELECTED DRAWING: Figure 1