49 results about "Uncooked Foods" patented technology

The present disclosure 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. Therapeutic methods of the disclosure 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.

The invention provides a planting mode of sweet corn capable of being eaten unripe, and relates to the technical field of sweet corn planting, and the planting mode comprises the following planting steps: step 1, planting environment selection, step 2, seed selection, step 3, fertilizer application, step 4, pest control, and step 5, field management. The method comprises the following steps: 1, selecting a planting environment: selecting a soil condition and a water source condition; step 2, seed selection, including variety selection and seed disinfection; step 3, fertilizer application: application of an organic fertilizer, application of a microbial fertilizer, nutrition regulation and control and application of a fertilizer additive; 4, disease and pest control including physical control, chemical control and biological control; 5, field management includes rational close planting, intertillage weeding and timely irrigation and drainage. The invention has the advantages of reducing the intake of harmful substances, ensuring the body health of eaters, reducing the pollution to soil, water sources and air, protecting the ecological environment, utilizing advanced means and improving the resource utilization rate.

Described herein are automated cooking apparatuses for storing and cooking food items as well as methods of operating such apparatuses. In some examples, an automated cooking 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 the 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 time for transporting the food items relative to the cooking time.

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.

The invention provides application of lysine. The lysine is applied to a disinfectant for inhibiting escherichia coli O157: H7. The lysine is a natural nutrient, the lysine is used for inhibiting and killing escherichia coli O157: H7 in food, the food is free of toxic residues, abuse of preservatives is reduced, in addition, the sensory characteristics of the food can be reserved, and the lysine is particularly suitable for preservation and fresh keeping of uncooked food.

A Machine Learning & Artificial Intelligence Based Food Cooking System (100) comprises user device (200) with an application stored therein, server (300), Raw Food Parameters Analysis Equipment (400), stove (500), temperature sensor (602), Cooking Utensil thickness sensor (606), Food preparation, Mixing cum cooking Utensil Pressure Sensor (608), storage rack (700), Food Mixing cum Cooking Utensil movement fixture (800), cooking utensils (900), Food mixing cum cooking utensils (1000), Display & Control Panel (1100) and Safety Lock (1200). System (100), while user cooks a food recipe / cuisine, records its ingredients / spices and process of cooking food i.e. different stages of adding ingredient / spices, different stages of temperature of cooking utensils, pressure applied on food while preparing & cooking and different pattern of mixing the food ingredients with different mixing cum cooking utensils and let all these steps learnt by machine with the help of different sensors / manual one time entry. Once the recipe / cuisine is cooked, with the help of server and machine learning same recipe / cuisine can be cooked anywhere and anytime with same ingredient and cooking process. In case the recipe / cuisine is to be cooked for different number of guests, system provides the ingredients quantity and change the timing of various stages involved during the cooking process to enable user to review and confirm to proceed for cooking with revised ingredients and cooking process and time for each stage. System (100) recommends changes if quality of raw food as checked by Raw Food Parameters Analysis Equipment (400) is different from previous cooking of same recipe by same user or to other users.

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.

Described herein are automated cooking apparatuses for storing and cooking food items as well as methods of operating such apparatuses. In some examples, an automated cooking 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 the 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 time for transporting the food items relative to the cooking time.

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 embodiment of the invention discloses a method and system for analyzing the taste of an uncooked egg, and the method comprises the following steps: a sample pretreatment step: treating the uncooked egg by adopting an egg yolk and egg white separator and an electric eggbeater to obtain a sample solution to be detected; a reagent preparation step: preparing an experimental reagent from potassium chloride, tartaric acid, absolute ethyl alcohol, potassium hydroxide and concentrated hydrochloric acid; detecting on a machine: detecting the to-be-detected sample solution by adopting an electronic tongue, an electronic tongue data analysis system and the experimental reagent to obtain an experimental result; and an experiment result analysis step: analyzing and comparing the experiment result. By implementing the method for analyzing the taste of the uncooked eggs provided by the embodiment of the invention, quantitative analysis of the taste of the uncooked eggs, such as sour taste, bitter taste, astringent taste, salty taste, delicate taste, sweet taste, bitter aftertaste, astringent aftertaste and fresh aftertaste values, can be realized, and the taste of the uncooked eggs in the mouth can be digitally represented by a standardized method.

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.

Provided in the present disclosure are an image generation method and apparatus, and a device and a storage medium. The method comprises: acquiring prompt text including food description information, wherein the food description information comprises a target food name and target cooking state information which represents whether the food is uncooked food or cooked food; inputting the prompt text into a pre-training-based image generation model, such that the image generation model generates, on the basis of the inputted prompt text, a food image matching the target food name and the target cooking state information, wherein training samples of the image generation model include food description samples and corresponding food image samples, and the food description samples include food name samples and cooking state information samples of foods in the food image samples; and outputting the food image generated by the image generation model. The present embodiment can generate a high-quality food image reflecting an accurate cooking state.

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

Described herein are automated cooking apparatuses for storing and cooking food items as well as methods of operating such apparatuses. In some examples, an automated cooking 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 the 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 time for transporting the food items relative to the cooking time.

The present invention discloses a method for online prompting that the color of raw salmon meat is about to change during HPP treatment, including: S1, taking multiple samples of salmon meat to obtain salmon meat samples; S2, mixing the salmon meat samples with water, fully homogenizing and centrifuging, and discarding the supernatant to obtain salmon meat precipitates; S3, setting up a device for carrying an indicator, and putting the sampled salmon meat to be HPP-treated into a high-pressure processing equipment after vacuumizing; S4, before treatment, adding an enzyme preparation to the salmon meat precipitates to obtain an indicator, quickly mixing the indicator evenly, filling it into a packaging bag, vacuumizing and sealing it, and then putting it into the device for carrying the indicator, and immediately performing HPP treatment on the salmon meat; S5, using an instrument to reflect the color change of the indicator in real time through a window, and when a signal of drastic color change occurs, the HPP treatment needs to be ended immediately. This method can maximize the retention of the color of the salmon meat in the fresh state after HPP treatment.

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.

A cooking system, including a product loader for dispensing uncooked food product; a broiler / oven having an inlet end, a cooking chamber, a discharge end, a motorized conveyor system for conveying food through said broiler from said inlet end to said discharge end, and heating elements for heating and cooking food products in said cooking chamber. Disposed at the input end between product feed belts and broiler conveyor belts is a photoelectric sensor system that detects the presence of food product passing from the feed belts to the broiler conveyor belts which, when tripped, locks in the cook time for a recipe under execution and prevents inadvertent user changes that would adversely affect the cooked product quality.

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 processing technology of fried garlic crisps, and belongs to the technical field of food processing. The method specifically comprises the following steps; s1, checking and accepting garlic raw materials; s2, root cutting; s3, breaking the petals; s4, performing peeling; s5, color sorting of the raw materials; s6, washing with water to remove impurities; s7, performing dicing; s8, mixing powder; s9, performing deep-frying; s10, air cooling is carried out; s11, color sorting of finished products; s12, carrying out inner packaging; s13, carrying out outer packaging; s14, metal detection is carried out; and S15, warehousing. The garlic crisps processed by the technology can be preserved for a long time, the taste of the garlic is not easy to change, meanwhile, the condition that the garlic is not easy to eat due to the spicy feeling brought by uncooked garlic can be avoided, and meanwhile, the number of the garlic crisps containing metal foreign matters is detected by counting the total amount of the garlic crisps every day and metal in the garlic crisps every day. And analyzing the data to obtain the quality index in the processing process of the garlic crisps, thereby obtaining the quality condition of the operation state of the garlic crisps processing equipment according to the quality index in the processing process of the garlic crisps.

The invention discloses an intelligent uncooked seafood and seafood unmanned transportation and selling system, and relates to the field of unmanned automatic selling and distribution of commodities, and the system comprises an unmanned transportation and selling device which comprises a storage module, a positioning module, a display module, a driving module and a background management module; products are placed in a warehouse of the unmanned transportation and sale device and are classified and placed through the storage modules, information of the storage modules is monitored through the display module, the positioning module is used for determining the specific position of the unmanned transportation truck and uploading the position to the background management module in real time, and the driving module comprises a battery management unit and an obstacle avoidance unit. When the unmanned transportation and sale device encounters an obstacle, obstacle avoidance processing is carried out in time, and processing route data is uploaded to the background management module; in addition to goods transportation and circulation, the mobile goods selling vehicle can also be used as a mobile goods selling vehicle, and a novel commercial mode in which selling and logistics are combined and intercommunicated is created.

The utility model relates to a spiral instant freezer capable of avoiding overlarge tension of a return belt, which comprises a feed port and a discharge port, a rotatable scraper is arranged below the return belt of a conveyor belt in the discharge port, the rotatable scraper is connected with an elastic piece, the elastic piece is fixed with the discharge port through a fixing component, and a proximity switch is arranged behind the rotatable scraper. When uncooked food which is not severely adhered to the return belt of the conveying belt passes through the metal scraping plate, the metal scraping plate can directly scrape off the uncooked food. When a large number of adhered uncooked food or uncooked food severely frozen on the contact surface of the uncooked food and the return belt of the conveying belt passes through the metal scraper, the metal scraper cannot directly scrape off the uncooked food, the elastic piece is stretched and deformed, and the machine can be stopped immediately when the proximity switch at the deformation end point detects an electric signal generated by the metal scraper. And an electric signal sent by the proximity switch enables the equipment to stop and also gives a buzzing alarm.

The invention belongs to the field of sweet potato saccharification technology, and is particularly related to a sweet potato saccharification process for fresh-eating type, comprising: washing, peeling, and dicing fresh-eating type sweet potato raw materials to obtain sweet potato pieces; soaking the sweet potato pieces in a saccharification test solution, wherein the formula of the saccharification test solution is as follows: 50-80 mg of alpha-amylase and 1 L of deionized water; the soaking process is as follows: adjusting pH to 5.5-6, soaking for 0.5h-1h, then adjusting pH to 7.2-7.5, and soaking for 15min-20min; taking out the sweet potato pieces, washing, and completing saccharification. The present invention saves equipment energy, can quickly saccharify fresh-eating type sweet potatoes without high-temperature saccharification treatment, has a good saccharification effect, and the sweet potatoes after saccharification can be eaten raw.

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.