277 results about "Ready to eat food" patented technology

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.

A disposable food delivery device is disclosed. The device includes a food utensil coupled to a food container. The food container can be pre-charged with food, such as a dehydrated food, such that a liquid can be added to the dehydrated food to result in a ready-to-eat food at any selected time. The food container illustratively can include a port for receiving the liquid. The food container also illustratively can include a security seal for assuring that the food has not been contaminated prior to consumption. Another illustrative embodiment of the invention includes a valve for retaining liquid in the food container prior to consumption of the food.

The invention relates to a production process of an instant sea cucumber, belonging to the technical field of processing techniques of instant foods. The production process of the instant sea cucumber is characterized by comprising the following process flow: inspecting and accepting raw materials, cleaning to remove dirty matters, stewing and setting, secondly cleaning, seasoning to be tasty, bagging, sterilizing at high temperature, warehousing and freezing. According to the production process of the instant sea cucumber in the embodiment, by breaking off a complex molecule chain of the seacucumber and completely reserving important active substances of mucopolysaccharide in the sea cucumber in the sea cucumber body, the instant sea cucumber avoids the foaming, is directly eaten without losing polysaccharide and can be also fully absorbed and utilized by a human body. The invention completely maintains the morphology of the sea cucumber, solves the problems that the sea cucumber isdifficult to digest and absorb, and can be refreshed by nitrogen gas without adding any preservative.

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.

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 invention discloses a method for preparing sirloin and beef offal instant food. The prior sirloin and beef offal in processing aspect has defects of small batch, irregular production, high cost, long time consumption and the like. The method selects Chinese herbal spices with efficacies of resolving damp with aromatics, removing dirt, warming middle organs and the stomach to be prepared together with the sirloin and the beef offal, so that the sirloin and the beef offal can obtain plant fragrance essence to help self release animal fragrance, and various components bring out the best in each other, and cooperate with each other. The instant food not only can meet the requirement of people on delicious food, but also can warm the middle organs and the stomach, and has certain health care function on the stomach. The sirloin and beef offal instant food prepared by the method not only maintains traditional flavor of the sirloin and the beef offal, but also can be made into fragrant type food or hot-spicy type food according to the requirement of flavor, so the sirloin and beef offal instant food is an economic, convenient and energy-saving food with excellent color, aroma and taste. The method is simple and clearly, and can realize standard industrial production more easily.

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.

A ready-to-eat pre-packaged food for feeding infants or babies, in the form of a multi-component meal of a pasty or congealable consistency. This meal includes at least two components that can be visually differentiated, are unmixed and occupy at least two different volume segments of a product container or shape, and delimiting boundaries between the at least two components in the form of essentially vertical interfaces that are visible from above the container or shape as contours or boundary lines. Also disclosed is a method for producing a multi-component meal of a pasty or congealable consistency food product for feeding infants or babies,. The method includes separately preparing first and second pasty or congealable food components in free-flowing of dispensable form; filling a container with the first and the second food components in a manner such that the second component is placed in the container in a central position and the first component is placed in the container to surround the second component in a ring-like fashion at least near in the area of the visible top surface of the content of the cup-like product container; and sealing the product container with a lid.

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.

A method is provided of forming a multi-pack container assembly having at least two containers joined together by a channel. The method includes the steps of providing sheet having a barrier layer thermoforming the sheet into a multi-pack container assembly having a plurality of containers wherein each container comprises a flange and the flanges of adjacent containers are connected by an engineered area of weakness or channel. Resultant containers can be used for low-moisture, shelf-stable, ready-to-eat food products.

The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.

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.

The invention relates to the field of a leisure instant food processing technology, and particularly relates to non-fried apple chips and a processing method thereof. The processing method comprises the following steps of: selecting, washing and slicing, blanching and inactivating enzyme, soaking sugar, drying and cooling. According to the processing method disclosed by the invention, a non-fried production method is adopted and high-temperature and high-humidity gas jet impacting blanching enzyme inactivation is adopted to avoid a serious problem of nutrition loss caused by hot water blanching; the sugar soaking is adopted to process and protect the color so that a problem of over high sulfur content caused by chemical reagents odium sulfite and sodium pyrosulfite adopted in the traditional method is avoided. The produced non-fried apple chips having the advantages of no oil, low caloric value, long shelf life, intense original fruit flavor, bright color, uniform puffing and crisp texture are useable as a leisure instant food.

The invention discloses instant pleurotus eryngii, comprising the following components in parts by weight: 60-75 parts of fresh pleurotus eryngii, 15-20 parts of edible oil, 0.02-0.05 part of citric acid, 0.05-0.1 part of sodium tripolyphosphate, 3-4 parts of salt, 1-3 parts of aginomoto, 0.05-0.1 part of vitamin C, 2-4 parts of white sugar and 0.05-0.1 part of capsicol. The instant pleurotus eryngii disclosed by the invention not only can keep nutritional ingredients of the pleurotus eryngii, but also can keep the taste, and the color and luster of the fresh pleurotus eryngii and unique almond fragrance, is long in storage time, and free of a corrosion remover, thus being a green and organic instant food. The instant pleurotus eryngii disclosed by the invention is simple in preparation method and high in processing efficiency.

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 an instant salted pig gristle food and a processing technology thereof, and belongs to the fields of instant foods and processing technologies thereof. 100 to 105 parts of pig ear serving as a main material is matched with auxiliary material to be prepared into the instant salted pig gristle food. By the formula, the problem that slated meat foods cannot maintain the flavor of marinade for a long time and have thin salty flavor according to the formula in the prior art is solved, a formula and a proportion of the instant salted pig gristle food are provided, and a salted meat food with excellent taste can be provided and can maintain the flavor of the marinade for a long time. By the processing technology for the n instant salted pig gristle food, the product has a compact structure, good mouthfeel and attractive appearance without cutin, and the bag breakage or inflation rate is obviously reduced.

The present invention relates to a preparing method of instant scallop; the scallop is made as a food after being cleaned in hot water, seasoned and sterilized with high temperature; the instant scallop is fresh in taste and delicious, convenient for eating. The shelf life is 3-6 months. The preparing technology is easy and simple and the nutrition lost of the scallop is less.

The present invention provides a container suitable for the packaging and storage in separate compartments of at least two products, which need to be combined to prepare a ready-to-use product, such as a ready-to-eat food product. When the preparation of the ready-to-use product is desired, the container of the present invention allows to easily combine the contents of said compartments and to evacuate the combined products from the container through a closable opening without dislodging any one of the compartments from one another. In case the container is used to package and store components of a ready-to-eat food product, it is preferred that the design of the container allows for the practical consumption of the prepared ready-to-eat food directly from the container.

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.

The present invention relates to an instant food package, and an instant food package is provided which includes an instant food cooked by hot liquid, a heat-resistant container holding the instant food inside and having an opening on one side, and a stopper coupled to the opening and configured to allow the opening and closing of the opening, where the instant food moves in correlation with the flow of the liquid and is consumed while poured out through the opening in an opened state, and the liquid is prevented by the stop-per in a closed state from spilling out of the container when it is turned or shaken. Turning or shaking the container may facilitate the heat transfer by convention between the instant food and the hot liquid, to reduce the cooking time. The present invention contains noodles of limited lengths, so that a user may consume the cooked noodles by gulping the broth like a drink a mouthful at a time without using a separate eating utensil (chopsticks, spoon, and fork), so that the consumption of the instant food is made easy for foreigners, the handicapped, or patients, who cannot use an eating utensil with ease.

The present invention relates to aquatic product processing and is especially integral octopus processing process. The integral octopus processing process includes the following steps: sorting and washing octopus, cutting between eye to teeth, kneading while adding salt and eliminating water, twice kneading and washing with alum solution, washing, sorting, scalding in boiling water with salt, cooling, washing, sterilizing, draining to eliminate water, weighing and quick freezing. The product is instant octopus food with the nutritious components of octopus maintained at most.

The invention relates to a ready-to-eat meat food and a manufacturing process thereof, which belong to the technical field of ready-to-eat meat foods and manufacturing processes thereof. According to the invention, through taking 1-2 parts of pork, 0.1-0.3 part of pigskin, 1-2 parts of chicken and 0.5-0.7 part of pig fat as main materials and combining with auxiliary materials, a ready-to-eat meat food is prepared, so that the problem that a pork skin containing meat food is poor in flavor and taste in the prior art is solved, and a formula and a proportion for ready-to-eat meat foods are provided, therefore, a situation that a product keeps the flavor and taste of fresh meat products for a long time can be guaranteed. Compared with traditional processes, by using the manufacturing process of the ready-to-eat meat food provided by the invention, the natural flavor of meat can be kept better; and meanwhile, the storage time of products can be improved, and the storage cost can be reduced.