115results about How to "In line with dietary habits" patented technology

The embodiment of the invention provides a menu recommendation method, a menu recommendation device and a machine readable storage medium, and belongs to the field of smart home. The menu recommendation method comprises the steps of obtaining a menu and user information; determining a menu label set of the menu in a preset dimension according to the menu; determining a user label set of the user information in a predetermined dimension according to the user information; determining the integrating degree between the menu and the user information according to the menu label set and the user label set; and recommending the recipe to the user under the condition that the integrating degree is greater than a preset threshold value. The tags are set for the menus and the user information; the integrating degree between the menus and the user information is determined according to the tags of the menus and the tags of the user information, the menus are recommended to the user according to the integrating degree, the menus recommended to the user can better conform to dietary habits of the user, menus searching time of the user is saved, and user experience is improved.

The invention relates to food, in particular to food for improving the constitution of qi depression and a preparation technology of the food. According to the food for improving the constitution of qi depression, synergy is achieved by efficacy of medicines through reasonable compatibility, so that the food has the functions of improving symptoms such as insomnia, emotional upset, forgetfulness, fullness in chest and hypochondrium, preference for sighing and the like of the constitution of qi depression.

The invention relates to sweet potato fine dried noodles and a preparation method of the sweet potato fine dried noodles. The weight portion of the components are that: 100 portions of wheat flour and 30 to 50 portion of fresh sweet potatoes; the process is that: cleaning the fresh sweet potatoes, shattering and grinding to pulp; adding the pulp into the wheat flour, stirring and kneading the wheat flour; the process of cooking, suppressing, slicing, drying, cutting, packing, checking up, which is the same as the common production process of fine dried noodles. And then the sweet potato fine dried noodles with bright color, sweet taste, rich nutrition and convenience are produced. The invention has the advantages of simple production process, low processing cost, less investment on equipments, low energy consumption, saving all the nutrition of the sweet potato without loss. The sweet potato fine dried noodles are the popular nutritive food with special flavor.

The invention relates to food, in particular to food for improving the yang deficiency constitution and a preparation technology of the food. According to the food for improving the yang deficiency constitution, synergy is achieved by efficacy of medicines through reasonable compatibility, so that the food has the functions of improving symptoms such as pale or slightly yellow complexion, usual cold feeling, cold feeling of hands and feet, lassitude, more sleep, high probability of hair loss and the like of the yang deficiency constitution.

The invention relates to a method for processing fat foie gras. The method which comprises technological processes of deodorizing, pickling, slaking, chopping, stir-grinding, high temperature disinfection and the like allows goose meat products with Chinese flavors and high nutrition values to be produced. The method has the following unique places: technological means of individual deodorizing, segment chopping, stir-grinding and the like are adopted in the method, auxiliary materials of a blueberry juice, and a green soya bean paste and the like are added, so the fat foie gras has the advantages of unique taste and fresh and tender meat; and a Chinese slaking process adopted in the production process makes the fat foie gras have the Chinese taste. The fat foie gras has high added valuesand a broad market prospect.

The invention relates to food, in particular to food for keeping gentle physical constitution and a preparation technology of the food. According to the food for keeping gentle physical constitution, functions of certain herbal medicines in a prescription can generate a synergistic effect through reasonable compatibility, a yin-yang balanced state of the gentle physical constitution is kept, and a user is full of energy, and has high immunity, moderate posture, flushing complexion, coordinated functions of internal organs and the like.

The invention discloses c construction method of imitate pseudo with low digestive property and belong to the technical field of food, belongs to the technical field of foods and is characterized in that starch is used as a raw material to construct slow-digesting dietary fiber and starch dietary fiber simulation of structures, and a promotive functional food for people's health with obesity and diabetics is developed herein. The construction method is simple, the materials are easy to obtain, using complex chemical modification to change the characteristics of starch, such as low digesting speed, is not required; animal experiments show that the prepared products can reduce the weight of a fat animal significantly, and can lower post-dining glucose slow release.

The invention relates to functional health care food, in particular to food for improving the phlegm-dampness constitution and a preparation technology of the food. According to the food for improving the phlegm-dampness constitution, synergy is achieved by reasonable compatibility of monarch, minister, assistant and guide of medicines, so that the food has the functions of improving symptoms such as obesity, more grease on facial skin, excessive and sticky sweating, chest suppression, excessive phlegm, yellow, fat and dark complexion, slight eyelid edema, proneness to tiredness, discomfort due to heavy body and the like of the phlegm-dampness constitution.

The invention relates to a functional health food and in particular relates to a food for changing damp heat constitution and a preparation process thereof. According to reasonable compatibility of medicines, a synergistic effect can be achieved among the effects of the medicines, and the food has the effects of treating symptoms, such as usual dirty and oily complexion, high probability of acne and comedo, red fur and yellow and greasy tongue nature, bitter taste and dry mouth, somatic heaviness and tiredness, annoyance and slacking, eyestring redness, dry or viscous bound stool, scanty dark urine, and high probability of male scrotal moisture and female leukorrhagia, of people with the damp heat constitution.

The invention belongs to the field of foods, and relates to wild mushroom soup and a making method thereof. The soup is prepared from the following raw materials in percentage by weight: 8 to 10 percent of wild mushroom, 8 to 15 percent of meat, 8 to 15 percent of vegetable food and 60 to 70 percent of soup-stock. The making method comprises the following steps of: preprocessing the raw materials; preparing the soup; filling; curing; sterilizing; cooling; and preserving. The soup ensures the original pure flavor of the wild mushroom, is added with a great amount of food, has richer nutrition, more delicious taste and more attractive color, and better accords with the diet habits of people. The method is simple and feasible, and is suitable for industrial production.

The invention relates to nutrition-equalized purple crystal composite rice and a preparation method thereof. The nutrition-equalized purple crystal composite rice contains the following raw materials: 35-55 parts of rice flour, 12-30 parts of degreased soybean flour, 5-15 parts of sweet rice flour, 5-12 parts of wheat flour, 2-10 parts of potato starch, 12-23 parts of purple potato powder, 2-10 parts of acetate starch, 0.12-0.36 parts of xanthan gum, and 0.07-0.29 parts of konjak gum. The preparation method comprises the following steps of: milling and sieving the raw materials, and mixing the materials in proportion; (2) fully and uniformly stirring with a proper amount of water based on a mass ratio; (3) conveying the mixture into a composite rice extruding and slaking machine; (4) preparing rice grain-shaped composite rice through forming and shearing after three-stage temperature-controlled extruding and slaking by the composite rice extruding and slaking machine; (5) sending the formed composite rice into a multi-layer reciprocating type baking oven by a blower, and drying at a low temperature; (6) polishing the finished product, and then drying; and (7) screening, grading and packaging. The nutrition-equalized purple crystal composite rice and the preparation method thereof have advantages of simple technology, rapidness and abundant nutrition. The finished product is good in color, aroma and taste, just like the high-quality natural rice.

The invention relates to a functional food for preventing senile dementia and belongs to the technical field of functional foods. The functional food comprises, by mass, 5 to 15 parts of walnut powder, 5 to 15 parts of black sesame powder, 1 to 5 parts of Chinese wolfberry powder, 1 to 5 parts of hawthorn powder, 1 to 5 parts of Chinese yam powder, 1 to 5 parts of cranberry powder, 1 to 5 parts of red date powder, 1 to 5 parts of coix seed powder, 0.2 to 1.0 part of ginger powder, 0.2 to 1.0 part of Houttuynia cordata powder, 0.2 to 1.0 part of mulberry powder, 0.1 to 0.5 parts of rhizoma polygonati powder, 0.1 to 0.5 parts of gingko powder, 0.1 to 0.5 parts of kudzu vine root powder and 0.1 to 0.5 parts of probiotics. According to dietetic invigoration, homology of medicine and food and scientific research results of intestinal flora adjustment, through combination of probiotics and edible drugs, the functional food for preventing senile dementia is developed. Through long-term use, the functional food can be effectively remove free radicals in the human body to prevent free radical damage to the human body and can well prevent and improve senile dementia.

The invention relates to functional health-care food, in particular to food for improving phlegm wetness type physique and a preparation process for the food. The food for improving the phlegm wetness type physique can coordinate the effects of medicaments by reasonable compatibility, and has the effects of improving the symptoms such as poor appetite, stuffy feeling in chest, much cough and asthma phlegm, nausea and vomiting, loose stool, four-limb swelling, difficulty in urination or turbidity in urine, heavy and tired head and body, joint pain and heaviness, skin insensitiveness and the like of the phlegm wetness type physique.

The invention relates to functional health care food, in particular to food for improving the constitution of qi deficiency and a preparation technology of the food. According to the food for improving the constitution of qi deficiency, synergy is achieved by efficacy of medicines through reasonable compatibility, so that the food has the functions of improving symptoms such as low and weak speaking voice, short breath, laziness to speak, limb's proneness to fatigue, lassitude, proneness to sweating, yellow complexion, yellow and sparse hair, dizziness, forgetfulness and the like of the constitution of qi deficiency.

The invention disclosed a method for producing enriched rice flour. The method comprises the following steps: extruding and expanding rice, baking sesame seeds for 15-20 minutes at a temperature of 150-160 DEG C, baking peanuts for 15-20 minutes at a temperature of 150-160 DEG C, crushing the rice, the sesame seeds and the peanuts, sieving with a 50-60 mesh screen; mixing the rice, the sesame seeds and the peanuts uniformly by a ratio of 10:1-1.2:0.8-1; adding sucrose, vitamins and minerals, mixing uniformly and packaging, wherein the sucrose addition amount is 18-20% of mass of the rice. The method of the invention has simple process, and the rice flour is convenient to eat and complete in nutrition. In addition, the invention complies with the traditional dietary habit of people.

The invention relates to a health staple food capable of reducing postprandial blood sugar, and also relates to a preparation method of the health staple food and its application in reducing blood sugar. The health staple food with a low glycemic index comprises, by weight, 51-61% of rice, 16-26% of peanut kernel, and 18-28% of peeled mung bean. With organic food as the raw material, the health staple food of the invention is totally prepared with a physical processing method, without any harmful components added. No natural nutritious component in the raw material can be damaged. As a pollution-free green food, the health staple food of the invention integrates nutrition, diseases prevention and disease curing, thus ushering in the application prospect of coarse cereal food. And the application value of coarse cereals is enhanced, with remarkable economic benefit and social benefit. With a low glycemic index, the integrated staple food provided in the invention plays a role in reducing postprandial blood sugar, reducing glycated hemoglobin, and has certain effect on fat-reducing, thus being significant to diabetic patients.

The present invention discloses a processing method of instantly brewing pure natural and nutritional cereal breakfast. The processing method comprises the following steps: soybean powder preparing; compound extruded powder preparing; peanut powder preparing by curing; sesame seed preparing by curing; and edible amaranth preparing by curing. The effects are as follows: the cereal breakfast is instantly brewing and easy to be used. The processing method solves the stability and uniformity problems of the products free of food additives, and enables the products to be pure natural. Each raw material treating method is scientific. The cereal breakfast is in line with the diet habits of northerners using the cereals as staple food and drinking porridge as the breakfast. The processing method solves the problems of nutritional deficiencies in the cereals and achieves nutritionally balanced products.

The invention relates to a preparation method of abalone fins, which comprises the following steps: taking 2-4 parts of live abalones, 1-2 parts of fins and 6-10 parts of thick soup which is stewed by Jinhua ham, keels, a scattered old hen, chicken claws and pig trotters as raw materials; respectively treating the three raw materials; stewing the raw materials with soft fire together for 25-35 minutes; then, respectively filling the mixture into tanks in a sterile room; sealing the tanks; and pushing the tanks into a high-temperature steam sterilizing box for sterilizing for 120 minutes. The materials selected in the invention meet eating habits and nutritional requirements; by utilizing the comprehensive function of various materials, the cooked abalone fins have delicious taste and rich nutritional value and are beneficial and harmless to the human body; and the cooked abalone fins have the functions of regulating the blood pressure in two ways, calming the liver, nourishing and reinforcing the kidney and nourishing yin and yang, and have certain effects on treating nocturia, deficiency of vital energy, asthma, unstable blood pressure and distraction.

The invention discloses a plant soft capsule shell and a ganoderma lucidum spores oil plant soft capsule and preparation methods thereof. The capsule shell is prepared from hydrophilic gel, an adhesive, a coagulant aid, plasticizer, a first antioxidant and water. The ganoderma lucidum spores oil plant soft capsule is composed of contents and the capsule shell, and the contents comprise, by weight, 85-99 parts of ganoderma lucidum spores oil, 1-15 parts of a second antioxidant which is prepared from one or more of natural vitamin E, BQT and haematococcus pluvialis. Accordingly, materials which adopt a green plant source and are safe, reliable and stable in chemical property are adopted to prepare the soft capsule, good chemical stability is achieved, and the dietary habits of vegetarians are met.

A wolfberry fruit-almond gruel is prepared from the wild apricot kernel without bitter taste, wolfberry fruit, peanut, walnut, rice and bean through grinding said wild apricot kernel, peanut and walnut, proportionally mixing, boiling in water, and canning.

The invention provides a fresh food for pets, and a preparation method of the fresh food for pets. The fresh food for the pets comprises the following preparation raw materials: meats, fruits, vegetables, powdery materials, table salt and anisi stellati fructus. The preparation method of the fresh food for pets comprises the following steps of: blending the raw materials, including the meats, thefruits, the vegetables, the powdery materials, the table salt and the anisi stellati fructus at a ratio, and carrying out mixing to obtain materials; transferring the materials into a forming machine,and extruding particles; transferring the particles into a boiling groove to carry out cooking; and packaging the particles obtained after cooking, and carrying out refrigeration preservation. Watercontent in the fresh food for the pets is controlled, the anisi stellati fructus is added to replace attractant so as to remove the peculiar smell of the raw materials of the product so as to increasepalatability, cooking is carried out at a low temperature, sterilization and the cooking are synchronously carried out, energy saving and efficiency are realized, and breaking for nutrient substancesby high temperature is reduced. Compared with traditional puffed solid food, the fresh food for the pets has rich nutrients, has better palatability and is welcomed by pets.

The invention discloses a method for producing nutrient rich in selemium. The method comprises the following steps: mixing pretreated rice meal with corn meal with a certain proportion uniformly; adding sodium selenite, regulating the content water in the mixed meals; transferring the mixed meals to a single-screw extrusion machine to extrude; cutting the mixed meals into rice grain shape by using a rotary cutter; putting the rice grains at constant temperature and humidity to temper and age; and then drying and polishing, thus obtaining the nutrient rich in selemium. The nutrient rich in selemium is good in cooking quality, and can be contributed to eliminating peroxides and radicals in the bodies of customers in regions with selenium deficient soils, so cells are prevented from being damaged; and moreover, the tumor growth is inhibited, and the body immunity is improved.