66 results about "Vegetable material" patented technology

A synthetic turf having a mat with a face arranged adjacent to a surface to coat, and a face opposite the face. The turf includes a plurality of blades made of a synthetic material that are connected to the mat. Above the face of the mat, an infill material is provided that is arranged among the blades. The infill material includes a predetermined percentage by volume of a vegetable material consisting of rachis of cereal ear.

The invention relates to a fruit and vegetable juice beverage, and belongs to the technical field of beverages, the fruit and vegetable juice beverage comprises the following raw materials: fruit and vegetable juice enzymolysis fermentation broth, camellia oil, tartary buckwheat polypeptide, a sweetening agent, a stabilizer and distilled water; raw materials of the fruit and vegetable juice enzymolysis fermentation liquor comprise vegetable raw materials, fruit raw materials, enzyme bacteria raw materials and deionized water. The enzyme and bacterium raw materials comprise cellulase, lactobacillus plantarum liquid, helicase, basidiomycetes liquid and neurospora crassa liquid. The raw materials of the fruit and vegetable juice enzymolysis fermentation liquor are subjected to bacterium-enzyme synergistic modification treatment, so that the content of soluble dietary fibers in the fruit and vegetable juice enzymolysis fermentation liquor is remarkably increased, and the fruit and vegetable juice beverage can effectively have the effects of promoting gastrointestinal motility and reducing cholesterol by taking the fruit and vegetable juice enzymolysis fermentation liquor as the raw materials to participate in preparation of the fruit and vegetable juice beverage; in addition, the fruit and vegetable juice enzymolysis fermentation liquor, the camellia oil and the tartary buckwheat polypeptide are combined to achieve a synergistic effect, so that the prepared fruit and vegetable juice beverage has an extremely good cholesterol lowering effect.

The invention provides a dehydrated vegetable dehydrator with a vibration dehydration structure, and relates to the technical field of vegetable dehydration equipment, the dehydrated vegetable dehydrator comprises an outer box and a hopper, the inner side of the outer box is provided with a vibration assembly, the vibration assembly comprises an inner box and a guide plate, the outer box is provided with a driving assembly, the driving assembly comprises a support sleeve and a motor, and the support sleeve is sleeved with the guide plate. The dehydrated vegetable dehydrator with the vibration dehydration structure comprises an inner box, a supporting sleeve is installed on the inner box, a transmission assembly is installed on the supporting sleeve, the transmission assembly comprises a crankshaft and a push rod, a rotating assembly is installed at the bottom of the inner box, and the rotating assembly comprises a rotating roller and clamping grains. Further, the laying thickness of the vegetables on the guide plate can be effectively guaranteed, the situation that the thicknesses of material layers of the vegetables are inconsistent is avoided, the moving speed of the vegetables can be controlled, it is guaranteed that the vegetables are evenly dewatered, uneven dewatering is avoided, the vegetable processing quality is guaranteed, and the vegetable dewatering device is suitable for being used for dewatering the vegetables.

The utility model relates to the technical field of dicing machines, in particular to a dicing machine which comprises an outer shell and a cutting shell, a feeding hopper used for conveying vegetable raw materials into the cutting shell is arranged at the top end of the cutting shell, a discharging hopper is arranged at the bottom end of the cutting shell, and a cutting assembly used for cutting the vegetable raw materials is arranged in the cutting shell. The cutting assembly comprises a rotating shaft, a plurality of movable cutting blades are arranged on the rotating shaft, and a driving assembly used for driving the rotating shaft to rotate is arranged in the shell. The cutting blades are movably arranged on the rotating shaft, so that the distance between the cutting blades can be adjusted, the vegetable raw materials can be cut into dices with different sizes according to different requirements, and the applicability is better.

The invention discloses a water circulation stoning machine for dehydrated vegetables, and relates to the technical field of cleaning of a large number of vegetables, the water circulation stoning machine comprises a support, the support is fixedly sleeved with a cleaning kettle, the top end of the cleaning kettle is fixedly connected with a binding net cylinder, and the bottom end of the cleaning kettle is fixedly connected with a collecting ring; the device has the advantages that the rotating water flow can fully centrifuge sand and stones, so that the vegetable cleaning effect is improved, the quality of dehydrated vegetables is guaranteed, meanwhile, the vegetable raw material cleaning time is shortened, the cleaning efficiency is improved, if the vegetable raw materials are few, the water flow rotating speed is reduced according to the principle, and the water flow rotating speed is reduced. Therefore, the centrifugal strength of vegetable raw materials is reduced, violent friction between the vegetables and the side wall is avoided, the cleaning efficiency and the stone settling effect are balanced, meanwhile, the vegetable raw materials can be automatically discharged, manpower or a sensor is not needed, the labor cost is reduced, the stone removing efficiency is guaranteed, the failure rate of the machine is reduced, specific programming control is not needed, and the working efficiency is improved. And the cost is further reduced.

To provide a technique for easily powdering cuttlefish internal organs with high usability and practicality.SOLUTION: The method for producing the cuttlefish-gut-containing dried product comprises a mixing-process P10 for stirring cuttlefish guts 1 and a vegetable material 2 to obtain a liquid mixture 3, a drying-process P20 for drying the liquid mixture 3 to obtain a dried mixture 4, and a formation-process P30 for forming the dried mixture 4 into a powdery or granular form. Thereby, the powdery or granular dried material 10 containing the cuttlefish internal organs can be obtained. Liquid cuttlefish livers can be used as the cuttlefish guts 1, and protein-containing vegetable raw materials can be used as the vegetable raw materials 2, and for example, wastes such as processing residues of agricultural, forestry and fishery products including Chinese yam can be effectively utilized.SELECTED DRAWING: Figure 1

This invention belongs to the field of dehydrated vegetable drying technology. It discloses a high-utilization dehydrated vegetable drying device, comprising a frame, drying components, sliding components, feeding components, a power module, a drive component, a moving component, a vibration component, an intermittent feeding component, and a triggering component. The frame includes a bottom support, a rotating frame, a sliding frame, a grid tray, a top support, a sealing cover, several hinges, and cylinders. The rotating frame is rotatably mounted on one side of the bottom support via several hinges. When this device dries dehydrated vegetables, the vegetable raw materials will not be squeezed or rubbed against each other during the drying process, avoiding breakage. In summary, through the above design, the vegetable raw materials avoid mutual squeezing and friction during the entire feeding, uniform distribution, and drying process, reducing the risk of breakage and preventing unnecessary economic losses.

The invention relates to the technical field of organic fertilizer production, in particular to a machine vision-based vegetable decomposition degree online identification system for organic fertilizer production, which comprises a pile body image acquisition module, a permeation path construction module, a diffusion direction analysis module, a diffusion characteristic quantification module and a decomposition degree judgment module, the pile body image acquisition module is used for acquiring a surface image of a vegetable raw material pile body in an organic fertilizer composting area according to a preset time monitoring period and generating a timestamp index corresponding to an acquisition moment; according to the method, a decomposition permeation path chain is constructed, the physical process that vegetable decomposition liquid flows downwards along a pile gap under the traction of gravity is simulated, discrete dark spots are connected into link lines with physical significance, and the system can distinguish the decomposition depth by counting the number and length of the link lines, so that the decomposition efficiency is improved. Therefore, the identification result is more in line with the real biological reaction state in the vegetable heap.

A fermented food containing a lactic acid bacterium, being substantially free from glucose, containing sugars which can be assimilated by the lactic acid bacterium other than glucose, the sugars which can be assimilated by the lactic acid bacterium being derived from a vegetable material containing starch, and having a pH of 4.5 or lower. A method for producing a fermented food includes culturing a lactic acid bacterium in a medium containing glucose and sugars which can be assimilated by the lactic acid bacterium other than glucose until the medium becomes substantially free from glucose and adjusting the pH to 4.5 or lower when the pH after the termination of the culture is higher than 4.5. The acid production by a lactic acid bacterium is inhibited in a fermented food containing the lactic acid bacterium and sugars, and the flavor and the viability of the lactic acid bacterium are improved.

The present invention relates to a pulp mixture obtainable by a process comprising the following steps: cultivation of plant material in at least one growing container, automated harvesting of the plant material adapted to the desired purpose, cutting of the plant material, homogenization of the cut plant material, and processing of the pulp mixture. The invention is characterized in that the cultivation takes place under permanent and / or temporary artificial light in 2 to 100, preferably 10 to 80, particularly preferably 20 to 60, and most preferably 40 to 50 parallel layers one above the other. The present invention provides a pulp mixture and a process for its production that is both economically and extremely ecologically advantageous and meets modern requirements with regard to CO2 reduction and CO2 storage.

This invention discloses a water-circulating destoner for dehydrated vegetables. The invention relates to the field of large-volume vegetable cleaning technology and includes a support frame. A cleaning vessel is fixedly sleeved on the support frame. A binding mesh cylinder is fixedly connected to the top of the cleaning vessel, and a collection ring is fixedly connected to the bottom of the cleaning vessel. The advantages of this invention are: it allows the rotating water flow to fully centrifuge the sand and stones, thereby improving the cleaning effect of the vegetables, ensuring the quality of the dehydrated vegetables, and shortening the cleaning time of the vegetable raw materials, thus improving cleaning efficiency. If the amount of vegetable raw materials is small, according to the above principle, the water flow speed is reduced, thereby reducing the centrifugal intensity on the vegetable raw materials, avoiding violent friction between the vegetables and the side walls, balancing the cleaning efficiency and the stone settling effect. Simultaneously, the vegetable raw materials can be automatically discharged without the need for manual labor or sensors, which not only reduces labor costs and ensures destone removal efficiency but also reduces the machine's failure rate. Furthermore, it does not require specific programming control, further reducing costs.

A process (1) for producing an article (2) from a plant-based material (3) includes providing (4) genetically modified microorganisms (5) in which the genetic modification (12) results in overexpression of at least one adhesive protein (6); mixing (7), preferably blending, of the plant-based material (3) with the genetically modified microorganisms (5), which are preferably held in a culture medium (11), to obtain a mixture (8); expressing of the adhesive protein (6); and hardening (10) of the mixture (8).

The present invention discloses a fully automatic cooking machine and cooking method. The cooking machine includes a seasoning storage and supply system, a vegetable material storage and supply system, a dish plate turning device, a wok moving system, a cooking system, a pot washing system, a gas stove, and a control system. The seasoning storage and supply system is provided with a seasoning box and a seasoning delivery pump; the vegetable material storage and supply system includes a positioning frame, a dish plate rotating frame, a motor, and a dish plate; the dish plate turning device includes a positioning frame, a motor, and a dish plate turning clamp; the wok moving system includes a wok translation device, a wok rotating device, and a wok; the cooking system includes a pot lid lifting device, a stirring paddle rotating device, a pot lid, and a stirring paddle; and the pot lid is provided with a seasoning outlet. The seasoning of the present invention can be delivered to the wok through a delivery pipe, preventing the seasoning from being scattered, and the addition of vegetables is convenient. The wok can be moved horizontally to three working positions: cooking, pouring, and washing. The pot washing water is not easily scattered, and the wok can be cleaned in all directions. The gas stove is used for heating, and the heating efficiency is high.

The present invention provides a meat-like processed food product including a textured vegetable material as a substitute for meat, the meat-like processed food product comprising a dough prepared from an oil-in-water emulsion gel containing methyl cellulose, ensuring high yield during heating, and having a good meat-like texture. In this invention, a meat-like processed food product free of animal raw materials can be manufactured by the steps of: (A) preparing an oil-in-water emulsion containing at least an oil / fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material, insoluble dietary fiber, and citrus fiber; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product. The insoluble dietary fiber preferably has an average fiber length of 20-300 μm, and is further preferably bamboo fiber.

1. Name of the designed product: packing box (non-clothing red oil mixed vegetable material). 2. Use of the designed product: the product is used for packing condiments. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The designed product contains color. 6. The bottom view is omitted because it has no design points.

According to the present disclosure, pure metal hydrate without chemicals is prepared and is used as a mineral fertilizer to germinate and grow seeds to improve the growth rate of plant sprouts and provide excellent human affinity and absorption rate and abundant amino acids, mineral nutrients, and antioxidants in grown plant sprouts so that it has the advantage of being able to be used as a vegetable raw material for cosmetics, health foods, hangover relievers, etc.

The objects of the present invention are: (1) to provide an imitation cheese in which an odd taste derived from a vegetable material is less likely to be imparted; (2) to provide an imitation cheese having excellent processing suitability in which during shaping the imitation cheese by shredding, dicing, cleaving, cutting, or the like, the shaped imitation cheese is not attached to another shaped imitation cheese, and during shaping, the imitation cheese does not collapse into a powder or pieces; and (3) to provide an imitation cheese having cheese-like texture and physical properties when the imitation cheese is eaten as it is or after heating. The present invention provides an imitation cheese that includes an oil-in-water emulsion containing the following components A and B, and that satisfies the following condition 1:(Component A) a whole grain ground product of high-carbohydrate beans, provided that the high-carbohydrate beans refer to beans containing 50 to 80% by mass of carbohydrate;(Component B) an oxidized starch (excluding an oxidized starch that has been subjected to a cross-linking treatment); and(Condition 1) a pH thereof is 3.0 to 5.5.

The invention relates to a composition comprising a dried preparation suitable for smoking, said dried preparation comprising a mixture of plant materials. According to the invention, the plant materials comprise corn silk and peppermint leaves.

The invention provides a preparation method of pickled vegetables in old jars based on microbial strains, and belongs to the technical field of preparation of pickled vegetables in old jars. The preparation method of the pickled vegetables in the old jar comprises the following steps: selecting fresh vegetables without plant diseases and insect pests, and cutting to obtain vegetable raw material blocks; sterilizing the vegetable raw material blocks, airing and storing for later use; performing first mixing on edible salt and water, boiling and then cooling to obtain saline water; performing second mixing on the saline water and fermentation auxiliary materials, and then mixing with microbial strains to obtain fermentation liquor; and mixing the fermentation liquor with the vegetable raw material blocks, and fermenting in an old jar to obtain the pickled vegetables in the old jar. The preparation method of the pickled vegetables in old jars is short in fermentation period, the vegetables are fermented by mixing microbial strains with natural fermentation auxiliary materials, the quality of the pickled vegetables in old jars is guaranteed, and damage of artificial additives to human bodies is avoided.

The invention relates to the technical field of pickle fermentation and material taking, in particular to a pickle fermentation and material taking robot and system which comprises a moving unit, a lifting disc, a grabbing unit and a material taking assembly. The material taking assembly comprises a grabbing transverse moving part, a rotating block, a rotating block driving part and a collecting box, the moving unit is started, the lifting disc is moved into the fermentation tank, and then the grabbing transverse moving part is started, so that the grabbing unit moves towards the outside of the lifting disc to be close to pickles on the inner wall of the fermentation tank; after the pickles are grabbed, the rotating block driving part drives the rotating block to rotate, the grabbing unit is far away from the inner wall of the fermentation tank and is aligned with the collecting box, then the transverse moving part is grabbed to move towards the interior of the lifting disc, the grabbing unit moves to the position above the collecting box, and the pickles are stored, so that the grabbed pickles can be temporarily stored through the collecting box; the situation that pickles need to be moved out of the fermentation tank for storage after being grabbed is avoided, and the pickle taking efficiency is greatly improved.

The utility model relates to the field of pretreatment devices before quick-freezing of quick-frozen vegetables, and discloses a pretreatment device before quick-freezing of quick-frozen vegetables, which comprises a fixing frame, a second gear is arranged on the top side of the inner wall of the fixing frame, a second rack is meshed and connected with the front side of the second gear, a sliding plate is arranged on the bottom side of the second gear, and a cleaning brush is arranged on the bottom side of the sliding plate. A conveying belt is arranged on the bottom side of the cleaning brush, a blanching pool is arranged on the bottom side of the front end of the conveying belt, a first gear is arranged at the rear end of the right side of the inner wall of the blanching pool, and a first rack is connected to the bottom side of the first gear in an engaged mode. The cleaning device has the effect of adjusting the cleaning device before blanching left and right, the cleaning device can adapt to vegetables of different sizes and shapes, treatment of diversified vegetable raw materials is very important, different vegetables may need different cleaning modes and strength, the effect of cleaning the bottom of the blanching pool is achieved, the bottom of the blanching pool is cleaned regularly, and the cleaning efficiency is improved. And deposited impurities and residues can be removed.

The invention relates to cosmetic active ingredients derived from natural plant materials and plant waste streams, delivered in butter compositions. These butter compositions can contain active ingredients with a broad spectrum of polarities, ranging from highly hydrophilic to highly lipophilic. The hydrophilic active ingredients reside primarily in water droplets, while the lipophilic active ingredients are found in the continuous oil phase. The plant-based active ingredients of this invention are extracted from natural plants or their derivatives. Some active ingredients are extracted directly from the targeted plant components, while others are extracted from waste streams from olive oil mills and during grape processing. A wide variety of extraction methods can be used.To obtain the highest yield with the broadest inclusion of active plant molecules, supercritical CO2 extraction and solid-state adsorption extraction are the preferred techniques for this invention.

The invention discloses an AI intelligent regulation and control facility rotten vegetable processing method, and aims to solve the problems that existing rotten vegetable processing equipment is easy to block due to fixed parameters and rotten degree judgment is disjointed with plant nutrition standards, the method comprises the following steps: acquiring rotten vegetable material multi-view images through a visual acquisition device, calculating a fiber winding index in combination with a physical correction action, and identifying a category label; the crushing particle size and the squeezing rotating speed are regulated and controlled according to category labels and winding index differences, and loss of water-soluble nitrogen and potassium nutrients is reduced while fiber winding is prevented; conveying the dehydrated rotten vegetable leaves to an aerobic fermentation device, collecting a compost surface image, inputting the compost surface image into a decomposition degree identification model associated with a plant nutrition index, outputting a decomposition degree probability value, triggering verification sampling when the decomposition degree probability value is greater than 0.95 for three continuous times, and judging a fermentation end point and starting discharging if a seed germination index is greater than or equal to 95%. Pretreatment anti-blocking, fermentation end point judgment intelligence and plant nutrition adaptability are achieved, and the nutrient retention rate and quality stability of the waste vegetable organic fertilizer are improved.

The present invention relates to the use of an ingredient for improving the shelf life of a food product wherein the food product comprises a base food component and the ingredient, and the food product comprises the ingredient in the range of 5-75% (w / w), and wherein the ingredient comprises fermented vegetable material.

Provided is a method of making a fermented pickle including various kinds of vegetables and fruits, the method including a vegetable ingredient preparation step for preparing various kinds of vegetables in a uniform size, a fruit ingredient preparation step for preparing various kinds of fruits in a uniform size, a sauce preparation step for preparing a sauce by mixing 100 parts by weight of vinegar, 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt, and a primary low-temperature aging step for mixing the prepared ingredients with the sauce and aging the ingredients at 1° C. to 5° C. for 3 to 4 days. According to the present invention, various nutrients may be provided quickly and easily and sufficient amounts of nutrients may be provided due to a low acidity of vinegar.

The present invention relates to a plant-based alternative meat processed food product and a manufacturing method therefor and, more specifically, to a vegetable sausage made of a vegetable material, and a manufacturing method therefor.

To provide a silica production method which produces silica with high purity by removing impurities and can shorten production time, and cosmetics containing silica having a particle shape and size adjusted to suit the characteristics of cosmetics.SOLUTION: The method for producing silica includes a grinding step (S41) of grinding a vegetable raw material (9), a washing step (S42) of washing the vegetable raw material obtained in the grinding step with water, a dehydration step (S43) of storing the vegetable raw material in a mesh-like dehydration container 15 after the washing step and rotating it with a rotary dehydrator to remove water contained in the vegetable raw material, a firing step (S44) of firing the vegetable raw material, and a fine grinding step (S45) of finely grinding the silica obtained in the firing step.SELECTED DRAWING: Figure 5

The application provides a method for rapidly identifying salt tolerance of vegetables based on CaLEA-Dc3 expression products, and belongs to the field of agricultural biotechnology, and comprises the following steps: screening vegetable materials with consistent growth states into a control group and a salt stress treatment group, applying clean water to the control group, and applying a salt solution to the salt stress treatment group; taking CaLEA-Dc3 expression products as a detection target; when the CaLEA-Dc3 expression products are mRNA generated by transcription of a CaLEA-Dc3 gene, qRT-PCR is used for detection; when the CaLEA-Dc3 expression products are proteins generated by translation of the CaLEA-Dc3 gene, ELISA is used for detection; and the repeatability of the detection results is verified. The application ensures data reliability through a standardized experimental process, i.e., specific primer design, antibody verification and repeated verification, overcomes the lag and subjectivity of traditional phenotype observation, provides a quantifiable scientific classification basis, realizes complementary verification at the transcription and translation levels through multiple verifications, avoids errors of single detection, ensures the reliability of salt tolerance evaluation results, and significantly improves the efficiency and accuracy of vegetable salt tolerance identification.

A roasting system for vegetable bulk material (16) having a housing arrangement (4), the housing arrangement (4) comprising at least one roasting apparatus (6) having an interior space (10) in which the bulk material (16) can be roasted, a heating system (8) enabling heat transfer to the bulk material in the interior space (10), an exhaust gas cleaning device (12) for exhaust gas discharge from the roasting apparatus (6), and a control system (20) for controlling the roasting process, the control system (20) having at least one calculation program (50) specific to the roasting apparatus (6), in which a heat transfer model (52) for the bulk material (16) to be roasted is calculated and stored, the heat transfer model having at least one heat flow coefficient dQ for each of all operating points in the roasting process (48), and the heating system (8) can be adjusted depending on the at least one heat flow coefficient dQ. Likewise, the present invention relates to a method for roasting bulk vegetable material (16) using such a roasting system (2).