1116 results about "Ready to eat" patented technology

The invention discloses spicy coarse grain dried bean curd. The spicy coarse grain dried bean curd is prepared from the following raw materials in parts by weight: 90 to 100 parts of dried soybeans, 3 to 4 parts of oat, 3 to 4 parts of millet, 4 to 5 parts of sorghum, 4 to 5 parts of corns, 2 to 3 parts of mulberries, 2 to 3 parts of hawthorn, 2 to 3 parts of jujubes, 1 to 2 parts of calamus leaves, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of prepared rehmannia root, 1 to 2 parts of fructus amomi, 1 to 2 parts of rehmannia flower, 1 to 2 parts of loofah sponge, 2 to 3 parts of cassia bark, and 2 to 3 parts of rhodiola rosea. A variety of grains are added into the spicy coarse grain dried bean curd, so that a nutritionally balanced structure system is formed; a plurality of seasonings are added, so that the dried bean curd tastes spicy and is easily preferred by consumers; the healthcare components of a plurality of traditional Chinese medicines are added, so that the nutrition value of the dried bean curd is high; the finished dried bean curd is ready to eat, spicy, unique, rich in nutrients and chewy, has the effects of stimulating appetite, improving digestion, tonifying liver and kidney, tonifying spleen and stomach, cooling blood to stop bleeding, promoting the secretion of saliva or body fluid and lubricating intestines, and is the best healthcare food catering to the market and consumers.

The invention belongs to the technical field of food processing, and particularly relates to ready-to-eat white fungus soup and a preparation method thereof. The ready-to-eat white fungus soup is prepared from the following components in percentage by weight: 12.1-20.0% of fresh white funguses, 3.0-10.0% of crystal sugar, 0.011-0.040% of citric acid, 3.0-10.0% of red jujubes, 3.0-10.0% of lily bulbs, and the balance being water. The method for preparing the ready-to-eat white fungus soup comprises the following steps of preparing white fungus pulp, preparing mixed liquor and preparing finished products. The white fungus soup in which the fresh white funguses are used as main raw materials is rich in nutrition, has the efficacies of nourishing yin, nourishing the lung, nourishing the stomach, nourishing the heart and soothing the nerves, is fragrant and sweet in taste, and refreshing and smooth in mouth feel. The defects that in the prior art, white fungus soup products are single in nutrient components, and the taste of the conventional white fungus soup products cannot meet the requirements of different crowds for taste are overcome.

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liquid oil for better adhesion of the powdered low sugar sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

The invention discloses potato bread and a making method thereof. The potato bread is made by adding whole potato flour and TCM powder, preparing dough, fermenting, shaping, re-fermenting, baking, cooling and the like, wherein the mass ratio of the whole potato flour, high gluten flour and the TCM powder is 8-15:100:0.1-2. The made potato bread is nutrient, healthy, soft, tasty, non-sticky, and rarely aged and has long shelf life. The making method of the potato bread is simple, the production cost is low, the products of the made bread are ready to eat, suitable for fast-paced life nowadays, and convenient to popularize.

An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

The invention discloses a making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce, and belongs to the field of non-staple food processing. The making method of the fermentation-type ready-to-eat red oil chili thick broad-bean sauce takes high-quality salty thick broad-bean sauce, bright red four-flat head chilis produced at the north slope of Tianshan mountain and chick pea meal as main raw materials. The processing method comprises the following steps: carrying out temperature control fermentation, inoculating lactic acid bacteria, adding aspergillus oryzae, inoculating for a second time, processing the finished product and the like. The prepared fermentation-type ready-to-eat red oil chili thick broad-bean sauce is rich in sauce flavor, spicy in mouthfeel and slightly sweet, has flower fragrance, can be directly eaten, and is very palatable and rich in nutrition. The fermentation-type ready-to-eat red oil chili thick broad-bean sauce is rich in components such as vitamins, trace elements and amino acid. The sauce body has natural deep red color, and has very good color modulation function besides seasoning.

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

The invention relates to a method for ready-to-eat mussel flesh products. The method is characterized in that: 1, the mussel flesh is softened by protease, so that actomyosins and elastins in collagen fibers and connective tissues can be effectively degraded, the connections among partial amino acids are broken, and proper chewing force is given to the mussel flesh products; 2, the fishy compositions of the mussel flesh are embedded by a beta-cyclodextrin embedding process, so that the original off-flavor of the mussels can be effectively reduced; 3, on a basis of effectively removing the fishy smell, flavoring agents, white granulated sugar, soy sauce and the like are added in a proper ratio to flavor the mussel flesh for a better taste; and 4, the mussel flesh is dried by a low-temperature hot air drying process, and the water content is properly controlled on a basis of ensuring the quality of the mussel flesh products. The method has the advantages of overcoming the defects of too high toughness, poor chewing property and strong fishy smell existing in the conventional process of making the mussel flesh products, along with simple process, low cost and easy operation.

A packaging system is provided. The packaging system may include a barrier sheet and a container. The barrier sheet may have a first half and a second half. The second half may include a perforation bisecting the second half into two approximately equal quarters. Each of the two quarters may form a pull tab near the rectangular corners. A user may easily and conveniently assemble a food product having at least one wet fixing, a first portion of dry fixings and a second portion of dry fixings, whereby the barrier sheet sandwiches the at least one wet fixing between the first and second portion of dry fixings. When ready to eat, the user may grasp the pull tabs and evenly tear apart the second half along the perforation so that the dry fixings and the at least one wet fixing do not adhere to the barrier sheet as the second and first half may be removed from the food product, whereby the dry fixings remained as dry as when the food product was made.

A food serving set for use in combination with a roasting oven or similar deep well cooker is disclosed. The present food serving set is comprised of a plurality of individual containers with sealable lids for maintaining food items in a ready-to-eat condition. The present serving set features collapsible supporting racks, which position the food containers within the deep well cooker while in use. In one embodiment the supporting rack is foldable for convenient storage or packaging of the serving set within the interior space of the roasting oven. In another embodiment the supporting rack may be easily disassembled for storage using a latching mechanism or other suitable quick connect / disconnect fasteners. In another embodiment the food containers include integral peripheral flanges, which are fitted to the inner edge of the cooking vessel and the supporting rack is unnecessary. The food serving set features folding lift out handles for user convenience.

This invention relates to a nutritional dietary system, formulation, kit and method for use in preparing an individual for a predetermined activity which requires a clean digestive tract, particularly the colon. Such predetermined activities include, but are not limited to, gastrointestinal surgery and colon screenings. Specifically, the present invention provides an individual low amounts of fat, dietary fiber and solid food content to minimize stool formation and / or facilitate removal of stool from the digestive tract prior to the predetermined activity. The present invention also provides the individual with sufficient calories and nutrition to enable the individual to conduct daily, routine activities while utilizing the present invention. In one alternative embodiment, the dietary regimen of the present invention provides a variety of pre-packaged, ready to eat or easy to prepare nutritional liquid or solid foods which, when coordinated with a laxative regimen, result in removal of residue such that a medically and / or diagnostically useful procedure can be performed on the digestive tract.

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

The invention discloses a processing method of a vacuum refrigerating flavored prawn cake. The processing procedure comprises the following steps of: material selecting, pretreating, pulping, forming, steaming, cooling, traying, refrigerating fast, cutting, refrigerating fast, vacuum refrigerating and drying, sorting, metal detecting and packaging. The flavored prawn cake comprises the following raw materials in parts by weight: 70-80 parts of minced fillet, 20-30 parts of peeled prawns, 8-10 parts of soy protein isolate and 2-4 parts of prawn meat extract. The processing method of the vacuum refrigerating flavored prawn cake provided by the invention has the advantages that the product appearance is good in color, that the original rich nutrition ingredients and the special flavor and taste of the vacuum refrigerating flavored prawn cake are reserved, that other bad smell is not generated, and that the vacuum refrigerating flavored prawn cake can be stored for a long time even at normal temperature, has a shelf life as long as 12 months and is ready to eat.

The invention discloses a production method for ready-to-eat instant nutritive edible fungus soup, which belongs to the technical field of deep processing of agricultural products. The production method mainly comprises the steps of selecting, cleaning, precise cutting, mixed boiling, spreading, pre-freezing and microwave vacuum freeze drying on screened raw materials such as edible fungi, thus obtaining the product which is subjected to nitrogen-filled packaging after being taken out of storage. The raw materials of the edible fungus soup is dewatered by a microwave vacuum freeze drying technology according to a modern food nutrition principle, so that the original color, aroma, taste and nutrients of the product are kept to the hilt, and compared with those of a conventional process, the drying efficiency is remarkably improved, the production cycle is shortened, the production cost is effectively reduced, and the special sterilizing effect of microwaves further guarantees the product quality at the same time. The edible fungus soup produced by the method is flat in shape, bright in color and luster, rich in nutrition, good in water regaining effect and long in storage time, and a feasible new way is provided for deep processing and utilization of the edible fungi.

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

The invention discloses a bittern which comprises 2-6 mass portions of poria cocos, 4-9 mass portions of Chinese date, 0.5-2 mass portions of aniseed, 0.5-2 mass portions of cinnamon, 1-4 mass portions of fructus zingiberis nigri, 30-40 mass portions of rock candy, 4-9 mass portions of monosodium glutamate and 6-12 mass portions of salt. A method for preparing spiced eggs by using the bittern of the invention comprises steps that (1) the 0.5-2 mass portions of aniseed, the 2-6 mass portions of poria cocos, the 4-9 mass portions of Chinese date, the 0.5-2 mass portions of cinnamon and the 1-4 mass portions of fructus zingiberis nigri are put into water for boiling for 40-90 minutes; (2) shelled eggs are put into the boiled mixture, and 30-40 mass portions of rock candy, the 4-9 mass portions of monosodium glutamate and the 6-12 mass portions of salt are added; (3) the mixture is marinated. The marinating method of the invention has simple technique but no pollution and no antiseptic, coloring agent and essence are added. Eggs marinated produced by the invention are fine and slightly smooth, tender and delicious and ready-to-eat, thus not only eliminating hunger but also replenishing nutrition and energy.

The invention relates to a method for preparing nutrition egg powder. The method solves the limitations of the manner for eating the conventional egg products, avoids the egg fishy smell of the common egg powder, expands the product varieties of ready-to-eat instant drink foods, and meets the needs of the people for food nutrition, food health and food safety. The method comprises the following operating steps: (1) selecting eggs; (2) cleaning the eggs; (3) sterilizing the eggs; (4) breaking shell of the eggs; (5) filtering and sterilizing; (6) deodorizing in vacuum; (7) mixing raw materials according to the mixture ratio; (8) spraying powder; (9) preparing nutrients; and (10) aseptic packaging.

A party tray kit comprises a variety of ready-to-eat foods of sufficient quantity for a plurality of individuals that are sealed within a serving tray and ready to serve. The party tray kit also includes a carrier. The carrier includes a compartment for the serving tray and a compartment for a variety of condiments and relishes in ready-to-use packets. The party tray kit can be kept under refrigeration for a considerable period of time. In use, the party try kit is removed from refrigerated storage, the serving tray is removed from the kit and a releasable lidding film is removed from the serving tray. In one exemplary embodiment, the party tray kit may include a selection of cold-cuts and cheeses. When this embodiment is used, the serving tray may be presented to a gathering of individuals who can consume the various food items and condiments as desired.

The invention discloses a processing method of a saccharified mashed sweet potato and series mashed sweet potato ready-to-eat products, and belongs to the technical field of food processing. The method comprises the steps as follows: (1) pretreatment of sweet potatoes of raw material; (2) preparation of the saccharified mashed potatoes: prepared mashed potato and high-temperature-resistant alpha-amylase are evenly mixed with the proportion of 100kg:5-50ml and stewed for 10-30min at the temperature of 90-100 DEG C, and then are rapidly heated to 105 DEG C to inactivate enzyme, thus obtaining the saccharified mashed potatoes; (3) preparation of the series saccharified mashed sweet potato ready-to-eat products. The processing method adopts the high-temperature-resistant alpha-amylase and is complemented with a two-step heating process to saccharify partial starch in the mashed sweet potato, and the method provides the saccharified mashed sweet potato with naturally saccharified flavor and taste and prolongs the processing period. The processing method overcomes great amount loss in natural saccharification in long term storage in the conventional process as well as reduces production cost. The processing method can be popularized in food processing enterprises.

The invention discloses ready-to-eat ginkgo nut powder and a method for taking the same, which belong to the technical field of foods. The ready-to-eat ginkgo nut power is produced by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, mixing the ginkgo nuts with shell with a certain proportion of water, reining the mixture by using a pulp refiner, passing the refined ginkgo nut pulp through a screen for filtration, collecting a pure kernel filtrate without mesosperm and endopleura, filtering the pure kernel filtrate by using a filter paper to obtain ginkgo nut powder, drying the ginkgo nut powder with reduced pressure to obtain dry ginkgo nut powder and flavoring the dry ginkgo nut powder to obtain the finished product of the ready-to-eat ginkgo nut powder. The ready-to-eat ginkgo nut powder can be taken easily and directly by reconstituting the ginkgo nut powder with boiling water and thickening the solution till the ginkgo nut powder is in a gelatinous state (like lotus root starch). The dry ginkgo nut powder can be used for manufacturing various ginkgo products such as ginkgo biscuits, ginkgo cake, ginkgo bread and ginkgo vinegar.

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

The invention relates to dried manyflower solomonseal rhizome and a production method thereof and belongs to the technical field of food processing. The dried manyflower solomonseal rhizome is characterized by being made of manyflower solomonseal rhizome by cleaning, slicing, repeated steaming and drying, mildew-proof treatment and vacuum-packaging sequentially. Modern processing equipment and advanced technology are applied, and the folk traditional 'multi-steaming and multi-sun-curing' method is optimized. Processing time is shortened, processing cost is reduced, work efficiency is increased, product quality is increased, product storage is prolonged, and a ready-to-eat health food of dried manyflower solomonseal rhizome is provided for modern people.