109 results about "Uncooked Foods" patented technology

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15° F., 10° F. or 5° F. in the bulk oil present in the fry vat as result of adding the oil as desired.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15° F., 10° F. or 5° F. in the bulk oil present in the fry vat as result of adding the oil as desired.

The invention discloses intelligent kitchen cooking equipment. The intelligent kitchen cooking equipment comprises multiple food utensils, a main control panel and a servo manipulator, a button panel, cleaning equipment and a cooking device which are electrically connected with the main control panel; the food utensils are used for containing uncooked food materials and cooked food, and a user types a cooking instruction to the main control panel through the button panel; the main control panel controls the servo manipulator to conduct dosing for the food utensils, clean the cleaning equipment and convey the food materials and controls the cooking equipment to cook the food. According to the intelligent kitchen cooking equipment, one-click cooking from uncooked rice to cooked rice can be achieved by arranging the intelligent cooking elements such as the food utensils, the main control panel, the servo manipulator, the button panel, the cleaning equipment and the cooking device, and great convenience is brought for the user; meanwhile, daily necessary nutrition of human bodies is scientifically guaranteed, and the occurrence probability of diseases is reduced.

Food heating operations and manual manipulations associated with a cooking appliance are controlled by a computer system connected to displays and input switches which arranged in physically associated pairs, each pair having a display and a switch and the pairs are physically located at diverse locations on the grill in proximity to the location of the performance of the manual operations they signal. Other inputs provide data inputs for appliance attributes, food heating attributes and mode selections. Control of cooking and staging occurs and the work product is tracked beginning from entry of raw food work product onto the grill all the way through removal of the work product for assembly into a sandwich or diversion to holding for subsequent chili preparation.

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15° F., 10° F. or 5° F. in the bulk oil present in the fry vat as result of adding the oil as desired.

Sheeted or relatively thin uncooked food products are arrayed for reception upon a procession of curved molds being conveyed along a process path. Once received on the molds and moving therewith, the products are deluged from above with curtains of hot cooking oil and thereby take the shape of the molds while cooking. The food products are dismounted from the molds at the end of the process path and are moved to a subsequent treatment station.

The invention relates to a food, in particular to a mutton chilli sauce. The mutton chilli sauce provided by the invention is prepared from the following specific processing steps: repeatedly frying mutton, chilli sauce, soybean paste, peanut oil, carrot and seasoners at a proper ratio, and decocting with a slow fire. The chilli sauce is bright in color and luster, palatable in spiciness, delicious, attractive, long in aftertaste, convenient and practical, can be used for cooking uncooked food, and can be directly matched with cooked food for eating.

A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The uncooked food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen uncooked food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals.

The invention discloses a purifying processing technology for uncooked oysters based on an ozone (O3) seawater treatment technology. A completely open system is involved in the technology and can be run in a room with adjustable environment temperature. The technology includes the six steps that natural seawater is drawn to be pretreated, so that the technical requirement for water used for purifying the oysters is met; the oysters are picked, cleaned and loaded into baskets and then put into a purifying pool; the pretreated water used for purifying is input into an O3 mixer, and the concentration of O3 in the seawater is regulated; the seawater containing O3 with the appropriate concentration is sprayed into the purifying pool according to process parameters to purify the oysters; the purified seawater is treated and then discharged and can not be used for water cycle; a one-batch purifying technological process is not completed until the level of pollutants in the oysters reaches uncooked food hygienic standard or the oysters are purified for at least 48 hours. The purifying processing technology has the advantages of removing the pollutants thoroughly, making the products high in activity after purifying, being simple and low in investment and the like.

The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.

The invention discloses a composition for sterilizing fruits and vegetables and a preparation method thereof. The composition is prepared from polyhexamethylene biguanide hydrochloride serving as a main sterilizing active ingredient, combined fatty alcohol polyoxyethylene ether (AEO9), propylene glycol, EDTA2Na, spice and water. The composition is mainly used for sterilizing the fruits and the vegetables which are ate without being boiled and the surfaces of normal objects and has the advantages of simple process, good sterilization effect and high stability.

The invention provides a system and method for the Interactive input of information and generation of data that may provide for provision of meal plans and an optimizer score to optimize human health goals through nutrient consumption to enhance body functions, health goals and disease prevention. A computer system may be provided to communicate using a communication network that may provide software configured to develop a user profile based upon user information entered by the user including in connection with health goals, health information and meal, raw food and ingredients that may be developed by the software based upon user information and searching of the data bases of the present invention.

A method and kit is usable to marinate and tenderize food in a reduced-pressure environment. The kit includes a foraminous shell in which the food is placed, and a sealable bag in which the food, shell and marinade are placed. A vacuum pump and bag sealer are then used to create and maintain a reduced-pressure environment, creating voids within the food. While the reduced-pressure environment is maintained within the bag during a soak period, the user may vibrate, rotate, refrigerate, shake, or tumble the bag with the food and shell therein. During soaking and upon pressure equalization when the bag is opened, the marinade is drawn into the voids, thereby reducing the amount of time needed to marinate and tenderize foods. After removing the food from the shell and bag, the food may be stored, cooked or served. The foraminous shell is durable, washable, and re-usable.

The present invention provides a kind of granules made up by using various edible wild herbs/vegetables or fruits and its production method. Said invention is aimed at making edible wild herbs/vegetables or fruits into various granules and making their colours, flavours and nutrient components obtain long-term storage, when these granules are used, only the water can be added, these granules made of edible wild herbs/vegetables or fruits can be quickly made into various paste-like foods. Its production method includes the following steps: cleaning raw material, sterilizing, cutting, pulverizing, regulating water content, granulating and freeze-drying.

The invention discloses an uncooked cake of highland barley and yak meat and a processing method thereof, and relates to a method for processing uncooked yak meat food, in particular to an uncooked food processing method for processing highland barley and yak meat cake by using the highland barley to improve textures and using flavor to cover partial cowy smell of the yak meat. According to the formula, the uncooked cake of highland barley and yak meat comprises the following raw materials; fresh yak meat, highland barley kernel powder, water, salt, sodium pyrophosphate, prickly ash, mashed garlic, white granulated sugar, tsaoko amomum fruit powder and Chinese atractylodes rhizome. The processing method comprises the following steps of: preparing the highland barley kernel powder, preparing mashed yak meat, mixing yak meat paste, shaping the mixed yak meat paste by using a die, and refrigerating the yak meat paste. The method has the advantage of improving the proportion of nutrients by adding the highland barley kernel powder into the yak meat, namely adding carbohydrate based on high protein. High-content beta-glucan in the highland barley has chelating effect on a special cowy substance in the yak meat, the meat cake has certain wheat fragrance due to the sauted highland barley kernels, and the meat cake can be cooked and sold and eaten by adopting methods of baking, microwave heating, frying, steaming and the like.

The invention discloses a double-layer chopping board which comprises a first board body and a second board body, wherein the left side of the first board body and the right side of the first board body are respectively and movably connected with a stretchy connecting rod, the other end of the left connecting rod is movably connected with the left lateral side of the second board body, the other end of the right connecting rod is movably connected with the right lateral side of the second board body, and when the second board body rotates to a position above the first board body, the left connecting rod and the second connecting rod retract to enable the second board body to coincide with the first board body. According to the double-layer chopping board, the uncooked food area and the cooked food area can be separated, and therefore the trouble caused by frequent cleaning of the chopping board is avoided; the structure is simple, using is convenient, and occupied space is small.

The invention discloses a multi-functional plastic chopping block, which comprises a chopping block body, an uncooked food chopping block body, a cooked food chopping block body, a separation bar, a first removable food-placing recess and a second removable food-placing recess, wherein the chopping block body is provided with the uncooked food chopping block body and the cooked food chopping block body; the separation bar is set between the uncooked food chopping block body and the cooked food chopping block body; one end of the uncooked food chopping block body is provided with the first removable food-placing recess; and one end of the cooked food chopping block body is provided with the second removable food-placing recess. Through the above method, uncooked food area is separated from cooked food area, thus food is very sanitary; the multi-functional plastic chopping block is also provided with the food-placing recesses; after being chopped, food can be directly placed into the food-placing recesses, thus the use is very convenient.