19 results about "Vegetable food" patented technology

The invention relates to the technical field of vegetable processing devices, in particular to a vegetable pre-packaged food drying device which comprises a drying box, a heating unit is fixedly mounted on the outer surface of the drying box, the heating unit heats air fed into a box body, and a plurality of storage racks are arranged in the drying box. A limiting disc is fixedly installed at the inner end of the drying box, a supporting face shell is fixedly installed at the bottom end of the limiting disc, two ventilation pipes are arranged in the supporting face shell in a penetrating mode, and a ventilation device is arranged between the supporting face shell and the ventilation pipes. After being stressed and rotated, the guide plate can adjust the direction of passing hot air flow and guide the hot air flow to face the interior of the supporting face shell and further penetrate through the limiting disc, so that the hot air effect on vegetables in the center area of the limiting disc is enhanced, the drying effect of the area is improved, and the problem that the vegetables in the center area and the leeward area are dried slowly is solved; the drying efficiency and the heat energy utilization rate are further improved.

The utility model discloses a sampling device for food quality detection belongs to food detection technical field, and its technical scheme main points include sampling cylinder, the top of sampling cylinder is provided with the top cover, the bottom of top cover is provided with cutting mechanism, the bottom of sampling cylinder is provided with the bottom cover, the bottom of sampling cylinder is provided with support mechanism, the cutting mechanism includes pressing block, spring, sliding rod and cutting cylinder, the bottom of pressing block is fixedly connected with the top of sliding rod, the sliding rod slidingly inserts inside the top cover, the surface of spring is movably sleeved in the sliding rod, the top of spring is in contact with the bottom of pressing block, the bottom of spring is in contact with the top of top cover, the structure of the food sampling of existing part is solved, especially when the quality of vegetable food is detected, it is more inconvenient, still needs manual cutting sampling with blade, and the efficiency is lower, and the problem that sample pollution is easily caused is solved.

The invention discloses a novel vegetable food engineering pesticide residue detection device in the technical field of residue detection, the novel vegetable food engineering pesticide residue detection device comprises a detection box body, a quantification mechanism and a stirring mechanism, the quantification mechanism comprises a water level pipe, the water level pipe is arranged in the detection box body, and strip-shaped plates are arranged on the two sides of the inner wall of the water level pipe; a plurality of clamping grooves are formed in the outer portions of the strip-shaped plates, a movable plate is movably arranged in the water level pipe, fixing rods are symmetrically arranged at the top of the movable plate, inner spring pipes are arranged in the fixing rods, inserting rods are arranged at the free ends of the inner spring pipes, movable rods are arranged at the tops of the inserting rods, and an elastic rope is arranged between the two movable rods; the elastic rope drives the two movable rods to move, the movable rods drive the inserting rods to move in the moving process, at the moment, the height of the movable plate can be adjusted, after the movable plate is adjusted to the proper position, the pulling force on the elastic rope is released, and at the moment, the inserting rods are reset through the elastic force of the inner spring pipes to enter the clamping grooves.

1. The name of the design product: meat grinder (FS09). 2. The use of the design product: for cutting, crushing meat and vegetable food materials. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

1. The name of the design product: vegetable cutter (GJ830A). 2. The use of the design product: for cutting onions, peppers and other vegetable food materials. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.

1. The name of the design product: dicing device (ZF2531). 2. The use of the design product: for kitchen utensils, cutting vegetable food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The utility model discloses a prefabricated vegetable food processing device which comprises a cleaning box, a mounting box is connected to one side of the cleaning box in a clamped mode, a plurality of heating rods are fixedly connected between the inner walls of the two ends of the mounting box, a mounting plate is fixedly connected between the inner walls of the two ends of the mounting box, and a plurality of fans are fixedly connected to one side of the mounting plate. A liquid storage box is fixedly connected to the inner wall of the bottom of the cleaning box, a plurality of ultrasonic vibration rods are fixedly connected to the inner wall of the bottom of the liquid storage box, a placement box is arranged in the liquid storage box, and a box cover is connected to the top of the placement box through a hinge. According to the vegetable cleaning device, the first sliding ring moves downwards along the lead screw through rotation of the lead screw, meanwhile, the second sliding ring moves downwards along the mounting rod, so that the placing box is driven to move downwards, vegetables are soaked in water in the liquid storage box, then the vegetables are ultrasonically cleaned through the ultrasonic vibration rod, manual cleaning is not needed, and the cleaning efficiency is improved. And the labor intensity is reduced.

The invention relates to a preparation method and application of a hemerocallis citrina mixed polypeptide oral liquid for relieving depression, the protein content of hemerocallis citrina is relatively high, 100g of dried hemerocallis citrina contains about 20g of protein, and in addition, the hemerocallis citrina is rich in amino acid composition, is an excellent plant protein polypeptide source, and can be used for preparing the oral liquid. The hemerocallis citrina mixed active polypeptide is prepared by obtaining hemerocallis citrina crude protein through an alkali extraction and acid precipitation method and then carrying out an enzymolysis process by combining trypsin, pepsin and intestinal protease, and experimental results show that the hemerocallis citrina mixed active polypeptide oral liquid has a good effect of preventing and treating depression, and the hemerocallis citrina as a common vegetable food has a wide application prospect. The tea is suitable for people of all ages and has good safety. The traditional Chinese medicine composition has a very good anti-depression effect, the edible value of the day lily can be improved, the income of farmers is increased, and a contribution is made to develop a novel agricultural industry.

To provide a technique for reducing a saccharide in a plant-base food or beverage.The technique provides an enzymatic agent for reducing a saccharide in a plant-base food or beverage, which contains a cyclodextrin-producing enzyme, and a plant-base food or beverage using the enzymatic agent for reducing a saccharide. The technique also provides a method for manufacturing a plant-base food or beverage, which includes a step of allowing a cyclodextrin-producing enzyme to act in a liquefaction process of a plant-base raw material, and a method for reducing a saccharide in a plant-base food or beverage, which includes a step of allowing a cyclodextrin-producing enzyme to act on a plant-base raw material.

The invention belongs to the technical field of food additives, and provides a green-protecting agent as well as a preparation method and application thereof. The pepper extract, the sodium bicarbonate, the thyme extract and the spinach powder in a specific ratio are used as main components of the green-protecting agent, so that the green-protecting agent has a good green-protecting effect, and green vegetables can be kept in a relatively good green color for a relatively long time after being cooked; the green-keeping agent can be used for keeping green of green vegetables in stir-fried dishes, premade dishes and Chinese fast food produced in a central kitchen, can be directly used in vegetable foods, can be directly added with seasonings in the vegetable cooking process as a direct-adding green-keeping agent, and breaks through the limitation that blanching or soaking is needed in most existing color-keeping methods. All the components are food-grade natural extracts or food additives and are safe and non-toxic, so that the safety of a vegetable finished product after the green-protecting agent is used can be ensured.

The application provides a steam generator and a cooking appliance. The steam generator comprises a shell, the shell having a heat-conducting part; a flow guide pipe arranged in the shell, at least a part of the flow guide pipe being located in the shell, the part of the flow guide pipe located in the shell comprising a saturated steam section and a superheated steam section, the flow guide pipe further comprising an inlet part and an outlet part, the saturated steam section being connected between the inlet part and the superheated steam section, and the superheated steam section being connected to the outlet part; and a heating element arranged in the shell, at least a part of the heating element being located in the shell, the heat-conducting part covering any part of the flow guide pipe and the heating element located in the shell, and the heat-conducting part filling the gap between the flow guide pipe and the heating element; wherein the heating element is used to supply heat to the flow guide pipe. The steam generator can generate superheated steam, and the high temperature of the superheated steam can be used to rapidly and uniformly heat vegetable food materials, so as to ensure the high nutrition of the food materials, and the high temperature of the superheated steam can also be used to reduce salt and remove fat of meat food materials.

The invention relates to the technical field of deep processing of vegetable foods, in particular to a preparation device and method for pickling green ecological pickled Chinese cabbages with carbon dioxide. The device comprises a fermentation tank, the bottom of the fermentation tank is provided with a gas inlet connected with a gas inlet pipeline to introduce mixed gas, the top of the fermentation tank is provided with a gas outlet and a tank cover water seal tank, a limit stop and a porous stainless steel cover plate are arranged in the tank, and a water circulation system is configured. The method comprises the following steps: putting vegetables into a tank, scattering calcium chloride, and adding water to circularly soak; after salt spreading, water circulation dissolution is performed; preheated food-grade carbon dioxide and nitrogen mixed gas is introduced, and the gas is replaced regularly to maintain the oxygen content detected by the oxygen detector to be 0; water circulation is carried out every 24 hours; taking out and shredding after primary fermentation, and performing secondary fermentation. According to the method, an oxygen-free weak acid environment is effectively created, lactic acid bacteria are promoted to breed, infectious microbes are inhibited, generation of nitrite is effectively reduced, the obtained pickled Chinese cabbages are sour and crisp in taste, uniform in quality and capable of being stored for a long time without chemical preservatives, and green and healthy production is achieved.

The invention relates to an entropy change control method for preventing cell wall damage in prefabricated vegetable food processing, and the method comprises the following steps: M1, a food material cooking stage: in the cooking process of prepared food materials, obtaining data information of temperature, time, humidity and pressure of food material cooking in real time, and in combination with data information of historical cooking parameters of the food materials, obtaining data information of temperature, time, humidity and pressure of the food materials; the method comprises the following steps: optimizing temperature, time, humidity and pressure in a food material cooking process by adopting an improved chef-based optimization algorithm, outputting data information of the optimized temperature, time, humidity and pressure in the food material cooking process, and cooking the food materials to obtain the prefabricated vegetable food. The method not only solves the problems that food material cells exceed a critical state and cell walls are damaged due to lack of systematic regulation and control on key elements, but also solves the problems of nutrition loss, poor taste, easy pot flapping during cooking and the like caused by cell damage of the prefabricated dishes.

The invention discloses a fermentation machine for vegetable food ripening processing, and relates to the field of fermentation equipment, the fermentation machine comprises a fermentation tank body and a fermentation tank cover, a fermentation liquid pipe is arranged outside the fermentation tank body, and an injection part is arranged outside the fermentation tank body; a first U-shaped pipe is arranged at the bottom of the fermentation liquid pipe, a liquid inlet hole is formed in the bottom of the fermentation tank body, the first U-shaped pipe is communicated with a second U-shaped pipe, the first U-shaped pipe is provided with an adjusting valve body, and the second U-shaped pipe is provided with an electromagnetic sealing valve; an air pump body is arranged at the top of the fermentation tank cover, a contraction type sealing cover is arranged in the fermentation tank cover, a feeding opening for feeding vegetables is further formed in the fermentation tank cover, and the fermentation liquid enters from the bottom of the fermentation tank body through the siphon effect of the U-shaped pipe and the gravity of the fermentation liquid and overflows the vegetables on each layer layer by layer; through the cooperation of the contraction type sealing cover and the air pumping and deflating pump body, the vacuum environment in the fermentation tank body is ensured, the vegetable ripening fermentation effect is ensured, the flavor after fermentation is improved, and air mixed in the feeding process is reduced.

The present invention aims to provide a method for easily producing vegetable food products from frozen vegetables in which the growth of spoilage bacteria is suppressed. [Solution] The method for producing a vegetable food product according to the present invention is characterized by including a step of thawing frozen vegetables by immersing them in a hypertonic solution.

The invention relates to the field of cooking control, and discloses a softening cooking method and system based on pressure impact control, and the method comprises the steps: obtaining dishes planned to be cooked by an electric pressure cooker, the dishes comprising meat food materials and vegetable food materials; acquiring a first pressure impact parameter corresponding to the meat food material and a second pressure impact parameter corresponding to the vegetable food material; according to the first pressure impact parameter and the second pressure impact parameter, determining a corresponding third pressure impact parameter when the meat food material and the vegetable food material are cooked at the same time; when the meat food materials are cooked, the electric pressure cooker is controlled to cook the meat food materials according to the first pressure impact parameter; after vegetable food materials are added into the meat food materials, the electric pressure cooker is controlled to cook the meat food materials and the vegetable food materials at the same time according to the third pressure impact parameters. The pressure impact strength can be adjusted in a targeted mode according to the actual type of food materials cooked in the pot, and the cooking effect is improved.

Provided is a technique for improving the foamability of a vegetable food or beverage. The present technology provides a method for improving the foamability of a vegetable food or beverage, the method comprising: a cyclodextrin-producing enzyme action step for causing a cyclodextrin-producing enzyme to act on a vegetable raw material; and a protein deamidase action step for causing a protein deamidase to act on the plant raw material.

The present application provides a kind of fried vegetable food and its preparation method, including vegetable raw materials and the coating layer wrapped outside the vegetable raw materials, the coating layer is made of raw materials including mulberry leaf powder, malt dextrin, microcrystalline cellulose, starch and wheat flour.The present application realizes the unity of three functions of active moisture absorption, dense water resistance and structural support by the synergistic combination of mulberry leaf powder, malt dextrin and microcrystalline cellulose: mulberry leaf powder converts free water exuded by vegetables into bound water in a hydrogen bond combination, reducing water activity from the source;Malt dextrin fills the microcrack of starch network, improves the denseness of coating layer;Microcrystalline cellulose provides rigid skeleton support to prevent the collapse of coating layer due to moisture absorption.The three synergistically inhibit the plasticizing effect of moisture on the starch network of the coating layer, effectively prolong the crispness retention time, and at the same time, give the product the function of dietary fiber supplementation.