5 results about "Vegetable dishes" patented technology

To provide a method for producing vegetable dishes, etc., in which raw vegetables can be effectively softened. [Solution] A method for producing cooked vegetables, comprising immersing raw vegetables in a pectinase-containing solution with a pH of 6.0 or higher, and heating them for 3 minutes or more under conditions of a gauge pressure of -50 kPa or lower and a liquid temperature of 40°C or higher and less than 80°C.

This invention discloses a non-thermal sterilization and flavor preservation process for pre-prepared wild vegetable dishes, relating to the field of food processing technology. The process includes: sequentially subjecting the wild vegetable raw materials to acidic plasma-activated water baths and alkaline plasma-activated water baths, with both baths supplemented by ultrasonic treatment; subsequently, acidic plasma-activated water nano-atomization treatment; followed by low-temperature vacuum impregnation and low-temperature vacuum dehydration; after seasoning and mixing, a three-layer edible coating film is formed on the surface, comprising a chitosan layer, a nanocellulose layer, and a chitosan layer containing plant essential oils; finally, modified atmosphere packaging and storage and transportation under cold chain conditions. This invention, through stepwise treatment of acidic activated water sterilization and alkaline activated water enzyme inactivation, combined with atomization supplementary sterilization, flavor impregnation, microcapsule sustained release, and multi-layer coating, improves the microbial safety and flavor quality preservation of pre-prepared wild vegetable dishes without the addition of preservatives.

The utility model discloses a quantitative dinner plate for diabetics, which belongs to the technical field of diabetes nursing and comprises a dinner plate. The inner side of the dinner plate is connected with a quantitative separation mechanism; a soup plate is arranged on the left side of the dinner plate; the right side of the dinner plate is provided with a fruit plate; the lower end of the dinner plate is connected with a portable carrying mechanism for placing the dinner plate, the soup plate and the fruit plate; the quantitative separation mechanism comprises a separation assembly and a fixed-point fixing assembly; the separating assembly used for separating the inner side of the dinner plate into three parts is connected to the inner bottom of the dinner plate. The fixed-point fixing assembly used for conducting fixed-point positioning on the separation assembly is connected to the upper end of the separation assembly. By means of the mode, the inner side of the dinner plate is divided into the three cavities with different proportions through the partition assembly according to the doctor's advice, the partition assembly is fixed through the fixed-point fixing assembly, rice, vegetable dishes and meat dishes are placed in the three cavities respectively, quantitative control over diet is achieved, the proportion of the three cavities can be adjusted, and the food can be conveniently taken out. The requirements of different diabetics on different quantification standards are met.

The present utility model relates to a collagen-enriched natural souring seasoning powder made from processed chicken feet and kamias. The composition uses chicken feet collagen powder as a value-added ingredient and dehydrated kamias powder as a natural source of sour flavor. These are blended with selected seasoning ingredients such as salt, garlic powder, onion powder, black pepper, and food-grade anti-caking starch to produce a dry savory and tangy seasoning powder. The product may be used to enhance the taste of soups, sauces, marinades, meat dishes, vegetable dishes, fried foods, and other food preparations. This utility model provides a practical way to make use of chicken feet and kamias as useful food ingredients while producing a flavorful seasoning powder without primarily relying on artificial chicken flavoring, synthetic souring agents, or preservative additives.