277 results about "Ready to eat food" patented technology

This invention generally relates to a method for efficiently disinfecting, sterilizing, and packaging produce so that it is Ready-To-Eat by a consumer. The claimed method removes dirt, soil, pathogens, and renders produce with a longer shelf life. The claimed method is a multi-step sanitizing process that is designed to not cause bruising or other physical harm to produce. Ultimately, this method yields produce disinfected, packaged, and ready-for-sale on the market shelf.

The present invention provides a manufacturing method of freeze-dried natto. The manufacturing method of the present invention comprises the steps of soybeans immersion, cooking, flavoring, fermentation, pre-cooling, and vacuum freeze drying and so on. The freeze-dried natto is dried under the conditions with low temperature and frost. The thrombolytic enzyme-natto kinase will not inactivate. The flavoring agents are added in the process of manufacturing, which can make the freeze-dried natto have a plurality of flavors like salt, delicious, sweet and so on, can improve the growth of bean bacteria, and can make the natto produce much more kinase. In addition, after the natto is frozen and dried, the natto has loosened texture, which can be eaten as food. The freeze-dried natto is also suitable for the old to eat conveniently. The freeze-dried natto is dry product, and can be packed with paper cup or paper wed without polluting the environment.

The invention relates to instant preserved meat ham food and a processing process of the instant preserved meat ham food and belongs to the technical field of instant food and a processing process of the instant food. Major ingredients of 13 to 18 parts of pork, 7 to 7.5 parts of pigskin, 13 to 15 parts of chicken, 7 to 8 parts of pig fat and 9 to 10.5 parts of diced preserved meat are adopted to be matched with auxiliary materials, and the instant preserved meat ham food is prepared. The instant preserved meat ham food solves the problems that in the prior art, the recipe of the preserved meat food is not reasonable, the flavor belongs to the western style flavor and cannot conform to the eating habits of most people, and the flavor cannot be similar to the flavor of the traditional preserved meat. The invention provides a recipe and a mixture ratio of the instant preserved meat ham food. The flavor is similar to the flavor of the traditional preserved meat. The processing process of the instant preserved meat ham food provided by the invention has the advantages that the flavor of the food prepared by using the recipe is more similar to the flavor of the traditional preserved meat, and in addition, the flavor can be maintained for a long time.

The invention relates to a preparing method of hand-shredded meat. The preparing method adopts pork, chicken meat, duck meat, goose meat and rabbit meat as raw materials, adds auxiliary materials, spice and seasonings for salination by steps, dries, bakes, boils, cuts the meat into pieces, blocks, dices or silks, packages in vacuum, and produces a finished product after sterilization. The processing technique almost covers all the meat products of the poultry meat, the prepared hand-shredded meat has soft and tender taste, can be prepared into various types of spicy, spiced and cantonese flavor and the like, and provides an instant food with another flavor for people.

A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.

The present invention relates to fruit preserved fruits and a production process thereof, particularly to lemon preserved fruits and a production process thereof, wherein a lemon fresh fruit is adopted as a raw material, and washing, draining, cutting, slicing, seed removing, sugaring, drying, cooling, sterilization and packaging are performed to obtain the finished product. According to the present invention, unique flavor and nutrients of lemons are maintained, health care effects of heat clearing, blood cooling, blood pressure lowering, blood fat lowering, blood circulation improving, blood vessel toughness enhancing, physiological function regulating, aging prevention and the like of lemons are maintained, and the difficult problem that fresh fruits are inconvenient to store and carry is solved, such that the lemon adopted as the instant food is easy to eat; the production process is unique and simple, provides an ideal selection for people pursuing health and fashion lifestyles, and further develops a new approach for deep processing of lemons; and the production process is unique, eating is simple, and the product is not limited by seasons and places.

The invention relates to instant pigskin jelly food and a processing process of the pigskin jelly food and belongs to the technical field of instant food and a processing process of the instant food. Major ingredients of 100 to 110 parts of pigskin are adopted and are matched with auxiliary materials to be made into the instant pigskin jelly food. The instant pigskin jelly food solves the problems that the pigskin jelly in the prior art cannot realize the mouth feeling and the elasticity of the gel, and the thermal stability and the water-retaining property of protein are low. The invention provides a recipe and a mixture ratio of the instant pigskin jelly food. The gel mouth feeling and the elasticity of the pigskin jelly can be increased on the premise of maintaining the nature product,and in addition, the thermal stability and the water-retaining property of the protein contained in products can be improved. According to the processing process of the instant pigskin jelly food provided by the invention, the thermal stability and the water-retaining property of the protein contained in the products can be more perfectly improved.

The invention discloses a method and system for automatically identifying caloric intake and consumption through mobile equipment. The method comprises the following steps: performing image identification on an intake picture to estimate the total caloric of the current food, suggesting whether to eat and the edible amount according to user information; detecting an eating action, computing to acquire the first caloric and the ready-to-eat food amount at present; when detecting the stopping of the eating, computing the second caloric and saving the current remained food amount; acquiring the intake food caloric according to the first caloric, the second caloric, the ready-to-eat food amount and the remained food amount, thereby providing a corresponding prompt; acquiring exercise data to obtain the consumed caloric; performing conversion on the consumed caloric according to the food information, outputting a result and giving a suggestion; providing a corresponding food plan and suggestion, and reminding a user. The method and system disclosed by the invention can help the user to understand the contained caloric and the consumption way and time of the ready-to-eat food, can help the user to detect the caloric of the eaten and consumed food at any time, and can help the user to reasonably control the diet according to the user information.

The invention belongs to the field of aquatic product processing, particularly relates to a crawfish crispy crawfish ball product and a manufacturing technology thereof, and belongs to an instant food. The manufacturing technology comprises the step of using an entire crawfish, a shrimp with the body length of 5-10 cm and the body weight less than 25 g obtained by the grading of crawfish meat, or an imperfect crawfish as a raw material to obtain a net crawfish shell being subjected to processes of sorting, cleaning, head and intestine removing, boiling with salts for flavoring, crisping of the crawfish shell, secondary flavoring, packaging, and the like to manufacture the crispy crawfish ball product. The crispy crawfish ball product has the characteristics of crispness and tasty, primary color and taste, low fat content, low water activity, long shelf life, and the like. Compared with the prior art, the crispy crawfish ball product adopts the technologies of the crisping of crawfish shell with the combination of slow freezing and vacuum frying, and compound flavoring and humidity control crisp protection with the combination of pre-cook and secondary flavoring, so that not only is the color of the crispy crawfish ball obviously improved, are the fat content and the water activity of the product lowered, is the crisp of the crawfish shell promoted, and is the crisp maintained, but also the oxidation rate of frying oil is obviously slowed down, the usage count of the oil is increased, the manufacturing cost is lowered, and the shelf life of the product is prolonged.

An instant juice food in the form of milk, semi-jelly or jelly is prepared from soybean milk, fruit juice, cane sugar, essence, vegetable juice and glucolactone. It is rich in protein and vitamines.

This invention relates to a process for producing a soy milk which comprises adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneouly with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.

The invention relates to a process for preparing a healthy instant foodstuff of potato and taro, taking potato and taro as raw material and preparing strip-type, sheet-like or circular shape product through water boiling and drying. The current French fries and taro sheet is made through baking and frying under high temperature, and a great deal of acrylamide which is a harmful chemical to human body is also produced, and the invention sloves the problem mentioned above. The product maintains the nutritional element of potato and taro and no harmful matter is produced in the process, and French fries and potato chips are in natural bulk and crisp without adding bulking agent.