Description:Field of the Invention

The study relates to the field of culinary science and food technology, specifically focusing on the development of a system for formulating ready-to-cook products.
Background
The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
The formulation development of ready-to-cook products has undergone significant advancements over the years. However, prior art approaches have encountered numerous disadvantages and drawbacks, particularly in the context of evolving consumer preferences and technological capabilities.
One of the primary limitations of earlier formulation development approaches was their reliance on conventional cooking methods and preservation techniques, which often led to a compromise in nutritional value and taste. Traditional methods such as canning or basic freezing could result in the loss of essential nutrients and alteration of the food's natural flavors. The loss of essential nutrients and alteration was especially problematic for health-conscious consumers who sought meals that were both convenient and nutritionally beneficial.
Another significant drawback was the limited scope of ingredient selection and flavor profiling in earlier formulation techniques. The development often focused on commonly used ingredients and conventional flavors, overlooking the potential of a broader range of elements that could cater to diverse palates and dietary requirements. The lack of variety restricted the appeal of ready-to-cook products to a wider audience.
Furthermore, the scalability of traditional formulation methods posed challenges. As demand for ready-to-cook products grew, scaling up production while maintaining consistency in quality and taste became increasingly difficult. Earlier approaches often lacked the precision and control needed for large-scale production, leading to variability in the final product's quality.
The sensory attributes of ready-to-cook products, such as texture and aroma, were also areas where prior art often fell short. Traditional methods did not always adequately preserve said attributes, resulting in products that were less appealing once cooked. The issue was particularly evident in products that underwent freezing or dehydration, approaches that could significantly alter the food's original texture and aroma.
Moreover, the shelf life of products developed through earlier formulation methods was a constraint. While preservation techniques like freezing extended the shelf life, they did not always guarantee long-term retention of quality and safety. The limitation necessitated a faster turnover of products and posed logistical challenges in distribution and storage.
The adaptability of prior formulation approaches to incorporate health-focused trends and dietary preferences was also limited. With the rise in dietary restrictions and preferences, such as gluten-free, vegan, or low-calorie diets, traditional formulation methods were not always flexible enough to accommodate said specific needs effectively.
In addition, the environmental impact of the formulation and production approaches of ready-to-cook products was an area of concern. Earlier methods often involved strategies and packaging solutions that were not environmentally sustainable, contributing to increased waste and carbon footprint.
Lastly, the cost of developing and producing ready-to-cook products using traditional methods could be prohibitive, particularly for smaller manufacturers. The investment in research, development, and the production techniques often required substantial financial resources, which could be a barrier to entry in the market.
The prior art in the formulation development faced several challenges, including nutritional and taste compromise, limited ingredient diversity, scalability issues, diminished sensory attributes, constrained shelf life, limited adaptability to dietary trends, environmental impact concerns, and high production costs. Said drawbacks highlighted the need for more advanced and flexible formulation process of preparing ready-to-cook products that could align with contemporary consumer preferences, dietary needs, and sustainability goals.
Summary
The study relates to the field of culinary science and food technology, specifically focusing on the development of a system for formulating ready-to-cook products.
The following presents a simplified summary of various aspects of this disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects, and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
The following paragraphs provide additional support for the claims of the subject application.
The system for preparing a ready-to-cook product represents a detailed approach to food processing, particularly for creating convenient and healthy meal options. The system is designed to handle a variety of ingredients, with a specific focus on Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and various additional vegetables, ensuring a balanced and nutritious final product.
At the outset, the system features a cleaning unit, which is meticulously configured to clean the fruits, mushrooms, and vegetables. The unit ensures the removal of dirt, impurities, and any potentially harmful residues, setting the stage for a safe and wholesome cooking process. Once the ingredients are cleaned, they are transferred to the cutting apparatus. The apparatus is ingeniously designed to cut the ingredients into uniform sizes. The uniformity is crucial for consistent cooking and texture in the final product.
Following the cutting process, the ingredients are moved to the boiling unit. The unit is specifically arranged to boil the cut ingredients, a process that not only cooks them but also helps in retaining their nutritional value. The boiling is carefully controlled to achieve the desired tenderness, ensuring the ingredients are perfectly cooked.
The next stage involves the mixing unit, where the cooked ingredients are combined with a pre-determined quantity of salt, spices, and condiments. The stage is where the product begins to take on the unique flavor profile. The mixing unit ensures that the seasoning is evenly distributed throughout the mixture, creating a harmonious and flavorful blend.
Once mixed, the seasoned mixture is then shaped into balls using a shaping mechanism. The mechanism is designed to produce uniformly sized balls, making them not only aesthetically pleasing but also ensuring they cook evenly.
The freezing unit then takes over, where said balls are frozen at a temperature range of about −15° C to about −25° C. The freezing process helps in preserving the freshness, taste, and nutritional value of the balls, extending their shelf life without the use of artificial preservatives.
Finally, the system includes a freeze-drying unit. The unit freeze-dries the frozen balls, effectively removing moisture while preserving the structure and nutritional content of the food. The freeze-drying process further extends the shelf life of the product and make convenient for storage and transport.
Hence, the system presents an end-to-end solution for creating ready-to-cook products that are not only convenient and easy to prepare but also healthy and flavorful. The automated and integrated approach ensures consistency in quality and taste, meeting the needs of today's health-conscious and time-constrained consumers.
The process delineates a method for preparing a ready-to-cook product, combining traditional culinary techniques with modern preservation methods to create a convenient and nutritious meal option. The process starts with the cleaning, cutting, and boiling of Luffa echinata fruits and Leucopaxillus gentianeus mushrooms, along with a selection of additional vegetables such as carrots, bell peppers, broccoli, peas, and corn. Said ingredients are chosen for their nutritional value and compatibility in flavor, creating a harmonious and wholesome blend.
Once the ingredients are thoroughly cleaned, they are cut into appropriate sizes for even cooking. The boiling step is meticulously carried out until said ingredients reach a preset level of tenderness, ensuring that they retain their nutritional properties while being adequately cooked. The cooked mixture forms the base of the product, to which an array of spices and condiments are added. The seasoned mixture comprises a significant portion of Luffa echinata fruits and Leucopaxillus gentianeus, making up about 80 to 90% by weight. The ratio of said two primary ingredients ranges from 1:1 to 1:4, providing flexibility in flavor and texture.
Spices play a crucial role in the process, with 10 to 20% of the mixture by weight comprising Indian vegetable spices like tomato and ginger. Said spices are complemented by 5 to 10% of various flavorings and 2 to 3% of black pepper, each ingredient contributing to the unique taste profile of the product. The selection of spices and condiments is based on predetermined flavor profiles that may include garlic, onion, pepper, herbs, and other seasonings, tailored to suit diverse palates.
After the mixing stage, the seasoned mixture is shaped into balls, a form that not only enhances the product's aesthetic appeal but also ensures uniform cooking and serving sizes. Said balls are then subjected to freezing at temperatures up to −20° C, a crucial step in preserving their freshness and extending shelf life without relying on artificial preservatives. The final stage of the process is freeze-drying the frozen balls, which effectively removes moisture while maintaining the integrity of the ingredients. The freeze-drying process further ensures that the ready-to-cook product is easy to store and transport, offering convenience to consumers.
Thus, the process represents an approach to food preparation, combining the goodness of natural ingredients with the efficiency of modern food processing techniques. The process caters to the growing demand for ready-to-cook products that are easy to prepare, nutritious, and full of flavor, suitable for a variety of culinary applications.

Brief Description of the Drawings

The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
FIG. 1 highlights the architectural aspects of a system for preparing a ready-to-cook product, as per certain described embodiments.
FIG. 2 pictorially elucidates on the flow diagram of a process for preparing a ready-to-cook product, in line with some outlined embodiments.
Detailed Description
In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
The study relates to the field of culinary science and food technology, specifically focusing on the development of a system for formulating ready-to-cook products.
Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
The disclosure addresses the need for an efficient, automated, and consistent process to prepare food items that are convenient for end-users while maintaining nutritional value, taste, and quality. The system 100 is designed to handle various stages of food preparation, from initial ingredient processing to final product packaging, ensuring that each step adheres to established culinary and food safety standards. Said stages include the automated cleaning, cutting, and cooking of ingredients, precise mixing of flavors and spices, and advanced methods for preserving the final product, such as freezing and freeze-drying.
In an embodiment, the system 100 integrates modern food processing techniques with culinary principles, aiming to revolutionize the way ready-to-cook meals are prepared, offering enhanced convenience for consumers without compromising on the authenticity and wholesomeness of the food. The system can find the utility in commercial kitchens, food processing industries, and among culinary product developers, streamlining the process of bringing diverse and high-quality ready-to-cook meals to the market.
Said system 100 for preparing a ready-to-cook product is specifically designed to automate and streamline the process of preparing food products that can be conveniently cooked by the end-user. The system 100 comprises various interconnected units, each performing a specific function in the preparation process. According to a figurative elucidation of FIG. 1, showcasing an architectural setup of the system 100 that can comprise functional elements or units, yet not limited to a cleaning unit 102, a cutting apparatus 104, a boiling unit 106, a mixing unit 108, a shaping mechanism 110, a freezing unit 112, and a freeze-drying unit 114. A person ordinarily skilled in art would prefer those elements or units of the system 100, to be functionally or operationally coupled with each other, in accordance with the embodiments of present disclosure.
In an embodiment, the cleaning unit of the system is configured to clean various ingredients such as Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables. The cleaning process involves removing dirt, debris, and any other contaminants from the surface of said ingredients. The cleaning unit can employ various cleaning methods, including washing with water, using brushes or scrubbers, or applying cleaning solutions that are safe for food processing. The effectiveness of the cleaning unit is crucial for ensuring the safety and quality of the final product.
In an embodiment, the cutting apparatus is connected to the cleaning unit. The apparatus is arranged to cut the cleaned fruits, mushrooms, and vegetables. The cutting apparatus is designed to handle various types of ingredients and can be adjusted to produce cuts of different sizes and shapes. For example, the cutting apparatus may include blades or cutters that can be swapped or adjusted to achieve the desired cut. Uniform cutting of the ingredients is important for consistent cooking and for the aesthetics of the final product.
Once the ingredients are cut, they are transferred to a boiling unit. The boiling unit is linked to the cutting apparatus and is configured to boil the cut fruits, mushrooms, and vegetables. The boiling process cooks the ingredients and makes them suitable for further processing. The boiling unit can be equipped with temperature controls and timers to ensure that the ingredients are boiled for the correct duration and at the right temperature. The boiled ingredients form a cooked mixture that serves as the base for the ready-to-cook product.
In an embodiment, the cooked mixture is then transferred to a mixing unit. The unit is interconnected with the boiling unit and is designed to mix the cooked mixture with a predetermined quantity of salt, spices, and condiments. The mixing unit ensures that the seasoning is evenly distributed throughout the mixture. The seasoned mixture can be tailored to various cuisines and taste preferences by adjusting the types and amounts of spices and condiments used.
In an embodiment, following the mixing process, the seasoned mixture is shaped into balls by a shaping mechanism. The mechanism is connected to the mixing unit and is arranged to produce balls of uniform size and shape. The shaping of the mixture into balls can be achieved using molds, presses, or extrusion methods. The shaped balls are then ready for freezing.
In an embodiment, the freezing unit is linked to the shaping mechanism. The unit is configured to freeze the balls at a temperature range from about −15° C to about −25° C. Freezing preserves the balls by slowing down the degradation processes and inhibiting microbial growth. The freezing process is carefully controlled to maintain the texture and flavor of the product.
In an embodiment, the frozen balls are transferred to a freeze-drying unit. The unit is connected to the freezing unit and is arranged to freeze-dry the frozen balls. Freeze-drying removes moisture from the balls by sublimation, resulting in a product that is lightweight, shelf-stable, and easy to rehydrate. The freeze-drying process preserves the nutritional content and flavor of the ingredients.
Referring to one or more preceding embodiments, the system 100 provides a complete solution for preparing a ready-to-cook product that is convenient, nutritious, and versatile. The automated process ensures consistency in quality and reduces labor and time requirements. The system can be adapted to produce a wide range of ready-to-cook products, catering to various dietary needs and culinary preferences.
Embodiments of present disclosure unveils a process 200 for preparing a ready-to-cook product, designed to streamline the cooking process while ensuring a high standard of taste and nutritional value. The process comprises several steps, each of which contributes to the overall quality and convenience of the final product.
Referring to a pictorial depiction put forth in FIG. 2, representing a flow chart of the method 200 that can comprise steps of, yet not restricted to, (at step 202) cleaning, cutting, and boiling a combination of Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables, (at step 204) mixing the cooked mixture with a predetermined quantity of salt, spices, and condiments to form a seasoned mixture, (at step 206) shaping the seasoned mixture into balls, (at step 208) freezing the balls at a temperature ranging from about −15° C to about −25° C and (at step 210) freeze-drying the frozen balls to produce a ready-to-cook product. Said steps of the method 200 can be performed or executed, collectively or selectively, randomly or sequentially or in a combination thereof, in accordance with the embodiments of current disclosure.
In an embodiment, the initial step involves cleaning a combination of Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables. The cleaning process is crucial for ensuring the safety and quality of the food product. The cleaning process involves thorough washing and, if necessary, the use of safe cleaning agents to remove any surface contaminants such as soil, pesticides, or microbial pathogens. The cleaning process is tailored to the specific characteristics of each type of fruit, mushroom, and vegetable to avoid damage while ensuring thorough cleaning.
Following the cleaning step, the fruits, mushrooms, and vegetables are subjected to cutting. The cutting apparatus is configured to cut said ingredients into appropriate sizes and shapes for cooking. The cutting is performed in a manner that facilitates even cooking and enhances the aesthetic appeal of the final product. For instance, Luffa echinata fruits and mushrooms may be sliced into uniform pieces, while the vegetables may be diced or cut into julienne strips, depending on the desired texture and appearance of the final product.
Once cut, the ingredients are transferred to a boiling unit, where they are boiled to form a cooked mixture. The boiling step is critical for softening the ingredients and making them palatable. The boiling is conducted until the Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and the additional vegetables reach a preset level of tenderness. The level is determined based on the specific culinary characteristics of each ingredient and the desired texture of the final product.
In an embodiment, the cooked mixture is mixed with a predetermined quantity of salt, spices, and condiments to form a seasoned mixture. The seasoned mixture comprises 80 to 90% by weight of the Luffa echinata fruits and Leucopaxillus gentianeus mushrooms. The ratio of said two primary ingredients ranges from 1:1 to 1:4, allowing for flexibility in the flavor profile of the product. In addition to the primary ingredients, the seasoned mixture includes 10 to 20% by weight of Indian vegetable spices, such as tomato and ginger, and 5 to 10% by weight of flavorings. Moreover, 2 to 3% by weight of the mixture consists of black pepper. The spices and condiments used in the mixing step are selected based on predetermined flavor profiles, which may include garlic, onion, pepper, herbs, and other seasonings, tailored to suit various culinary preferences.
Following the seasoning step, the mixture is shaped into balls using a shaping mechanism. The shaping step is performed to create a product that is not only visually appealing but also convenient for portion control and cooking. The size and shape of the balls are standardized to ensure uniform cooking times and consistent quality. Once shaped, the balls are subjected to freezing at a temperature up to −20° C. The freezing step is essential for preserving the freshness, nutritional value, and flavor of the seasoned mixture. The freezing process is carefully controlled to prevent the formation of large ice crystals, which can affect the texture of the product.
In an embodiment, the final step in the process is freeze-drying the frozen balls. The freeze-drying unit is configured to remove moisture from the balls, thereby extending their shelf life and making them convenient for storage and transportation. The freeze-drying process is conducted in a manner that preserves the structural integrity and nutritional content of the ingredients.
In some embodiments, additional vegetables used in the process are selected from a group consisting of carrots, bell peppers, broccoli, peas, and corn. Said vegetables are chosen for their complementary flavors and nutritional benefits, contributing to the overall quality of the final product.
Referring to one or more preceding embodiments, the process described herein offers a method for preparing the ready-to-cook product that is both convenient and nutritious. The product is suitable for a variety of culinary applications and can be easily rehydrated and cooked by the end-user. The process ensures consistency in quality and taste, meeting the needs of today's health-conscious and time-constrained consumers. Further, storage condition and evaluation parameters of the prepared ready-to-cook product can also be established, in accordance with the embodiments of present disclosure.
Referring to one or more preceding embodiments, the evaluation of the organoleptic properties of ready-to-cook product involved a detailed assessment by trained evaluators. Said evaluators examined the appearance, color, taste, and odor of the products, utilizing visual examination against a white background and sensory tests that included smelling and tasting the products. The evaluation provided insights into the overall quality and appeal of the food items from a sensory perspective.
For the determination of pH, a digital pH meter was used. The process involved dissolving 1 gram of the sample in 100 ml of distilled water followed by sonication for 10 minutes. The method allowed for an accurate measurement of the pH level, indicating the acidity or alkalinity of the food products.
In yet another embodiment, the water-soluble extractive percentage was calculated using a specific procedure. Said procedure involved macerating 5 grams of the product in chloroform water for 24 hours, followed by filtration. The residue obtained after filtration was then dried and weighed. The formula used for the calculation can be: Water soluble Extractive% (W/W) = [(Wf×Vs×100) / (Wi×Vs)], where Wi is the initial weight of the sample, Vf is the volume of the filtrate taken, Wf is the final weight of the sample, and Vs is the volume of the alcohol used for soaking.
Referring to one or more preceding embodiments, moisture content in the ready-to-cook product was determined by drying a 5-gram sample at 105 ± 2°C for three hours. After cooling, the sample was weighed to calculate the loss of moisture. The formula used for the calculation was: Moisture % = [{Wi-Wf/Wi} *100], where Wi and Wf represent the initial and final weights of the sample, respectively. Similarly, the ash content was measured by incinerating 2 grams of the product at 550±25 °C for 12 hours. After cooling, the residue was weighed. The percentage of ash was calculated using the formula: Ash % = [{Wi-Wf/Wi} *100].
Still referring to the preceding embodiments, the protein content was estimated using the Kjeldhal method. Said method involved the digestion of the ready-to-cook food product powder with chemicals at specific temperatures, followed by distillation. The protein percentage was calculated using the formula: Protein % (W/W) = 14.01×N×(Ts-Tb) ×6.25×100×100/ Ws×1000×Ts, where TS is the amount of 0.1 N HCl used for sample titration, TB is the amount of 0.1 N HCl used for the blank titration, N is the normality of HCl, WS is the weight of the sample, and 6.25 is the protein-nitrogen conversion factor for food and feed. Said methods and calculations provide an understanding of the various properties of the ready-to-cook food product, contributing significantly to quality control and assurance in food production.
In yet another embodiment, the process for determining the fat content in the ready-to-cook food product involved the use of Soxhlet extraction with petroleum ether. The method required drying the sample and then weighing it before and after extraction to calculate the fat percentage. The calculation was based on the difference in weight of the beaker before (W1, initial weight in grams) and after (W2, final weight in grams) extraction, as well as the weight of the sample (WS) and the total solids content. TS may stand for Total Solids (moisture content of 100%).
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For carbohydrate content, a different approach was taken. The percentage of carbohydrates was determined by subtracting the combined percentages of moisture, ash, fat, and protein from 100%. The total carbohydrate content % (W/W) = 100 – [% of (Moisture+Ash+Fat+Protein)]. Energy content was then calculated using general factors for carbohydrate, protein, and fat, with the formula such as Energy (Kcal) = (4×% Carbohydrate) + (4×% Protein) + (9×% Fat).
Microbial load analysis was conducted in accordance with US Pharmacopoeia standards and focused on the total plate count and specific microorganisms. The analysis was aligned with the regulations set by the FSSAI for Nutraceutical & Food Supplements, ensuring compliance with safety standards. The estimation of the active compound, specifically Cucurbitacin, was carried out using High-Performance Liquid Chromatography (HPLC) under specific conditions and solvents. The method allowed for precise measurement of the concentration of the compound in the products.
Referring to one or more preceding embodiments, the shelf-life determination can be an intricate process that involved monitoring changes in various parameters over time, including pH, water-soluble extract, alcohol-soluble extract, moisture, ash, and the active compound. The rate of deterioration and the real-time aging factor for different climatic zones were calculated to estimate the shelf life of the products. The approach provided valuable insights into the longevity and stability of the products under various storage conditions.
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Example embodiments herein have been described above with reference to block diagrams and flowchart illustrations of methods and apparatuses. It will be understood that each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations, respectively, can be implemented by various means including hardware, software, firmware, and a combination thereof. For example, in one embodiment, each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations can be implemented by computer program instructions. These computer program instructions may be loaded onto a general purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions which execute on the computer or other programmable data processing apparatus create means for implementing the functions specified in the flowchart block or blocks.
Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein.

Claims

I/We claims:

A system for preparing a ready-to-cook product, the system comprising:
a cleaning unit is configured to clean Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables;
a cutting apparatus is connected to the cleaning unit, wherein the cutting apparatus is arranged to cut the cleaned fruits, mushrooms, and vegetables;
a boiling unit is linked to the cutting apparatus, wherein the boiling unit is configured to boil the cut fruits, mushrooms, and vegetables to form a cooked mixture;
a mixing unit is interconnected with the boiling unit, wherein the mixing unit is designed to mix the cooked mixture with a predetermined quantity of salt, spices, and condiments to form a seasoned mixture;
a shaping mechanism is connected to the mixing unit, wherein the shaping mechanism is arranged to shape the seasoned mixture into balls;
a freezing unit is linked to the shaping mechanism, wherein the freezing unit is configured to freeze said balls at a temperature ranging from about −15° C to about −25° C; and
a freeze-drying unit is connected to the freezing unit, wherein said freeze-drying unit is arranged to freeze-dry the frozen balls to produce a ready-to-cook product.
2. A process for preparing a ready-to-cook product, comprising the steps of:
cleaning, cutting, and boiling a combination of Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables to form a cooked mixture;
mixing the cooked mixture with a predetermined quantity of salt, spices, and condiments to form a seasoned mixture;
shaping the seasoned mixture into balls;
freezing the balls at a temperature ranging from about −15° C to about −25° C; and
freeze-drying the frozen balls to produce a ready-to-cook product.
The process of claim 2, wherein said seasoned mixture comprises 80 to 90% by weight of Luffa echinata fruits and Leucopaxillus gentianeus.
The process of claim 2, wherein the ratio of Luffa echinata fruits to Leucopaxillus gentianeus in the seasoned mixture ranges from 1:1 to 1:4.
The process of claim 2, wherein the seasoned mixture comprises 10 to 20% by weight of Indian vegetable spices, including but not limited to tomato and ginger.
The process of claim 2, wherein the seasoned mixture comprises 5 to 10% by weight of a flavoring agent.
The process of claim 2, wherein the seasoned mixture comprises 2 to 3% by weight of black pepper.
The process of claim 2, wherein the boiling step is performed until the Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and the one or more additional vegetables reach a preset level of tenderness.
The process of claim 2, wherein the one or more additional vegetables are selected from a group consisting of carrots, bell peppers, broccoli, peas, and corn.

PROCESS FOR PREPARATION OF READY-TO-COOK CULINARY PRODUCTS

The subject outlines a process for preparing a ready-to-cook product, incorporating a unique blend of ingredients including Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and a selection of additional vegetables. The process begins with the thorough cleaning, cutting, and boiling of said ingredients to create a uniformly cooked mixture. The mixture is then seasoned with a carefully measured quantity of salt, spices, and condiments, ensuring a balanced and flavorful profile. The seasoned mixture is subsequently shaped into convenient, portion-sized balls. Said balls are then subjected to a freezing process at temperatures reaching up to −20° C. The final stage involves freeze-drying the frozen balls, a step that enhances their shelf life while retaining the integrity of flavors and textures.
Fig. 1

Drawings
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Fig. 1

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Fig. 2
, Claims:I/We claims:

A system for preparing a ready-to-cook product, the system comprising:
a cleaning unit is configured to clean Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables;
a cutting apparatus is connected to the cleaning unit, wherein the cutting apparatus is arranged to cut the cleaned fruits, mushrooms, and vegetables;
a boiling unit is linked to the cutting apparatus, wherein the boiling unit is configured to boil the cut fruits, mushrooms, and vegetables to form a cooked mixture;
a mixing unit is interconnected with the boiling unit, wherein the mixing unit is designed to mix the cooked mixture with a predetermined quantity of salt, spices, and condiments to form a seasoned mixture;
a shaping mechanism is connected to the mixing unit, wherein the shaping mechanism is arranged to shape the seasoned mixture into balls;
a freezing unit is linked to the shaping mechanism, wherein the freezing unit is configured to freeze said balls at a temperature ranging from about −15° C to about −25° C; and
a freeze-drying unit is connected to the freezing unit, wherein said freeze-drying unit is arranged to freeze-dry the frozen balls to produce a ready-to-cook product.
2. A process for preparing a ready-to-cook product, comprising the steps of:
cleaning, cutting, and boiling a combination of Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and one or more additional vegetables to form a cooked mixture;
mixing the cooked mixture with a predetermined quantity of salt, spices, and condiments to form a seasoned mixture;
shaping the seasoned mixture into balls;
freezing the balls at a temperature ranging from about −15° C to about −25° C; and
freeze-drying the frozen balls to produce a ready-to-cook product.
The process of claim 2, wherein said seasoned mixture comprises 80 to 90% by weight of Luffa echinata fruits and Leucopaxillus gentianeus.
The process of claim 2, wherein the ratio of Luffa echinata fruits to Leucopaxillus gentianeus in the seasoned mixture ranges from 1:1 to 1:4.
The process of claim 2, wherein the seasoned mixture comprises 10 to 20% by weight of Indian vegetable spices, including but not limited to tomato and ginger.
The process of claim 2, wherein the seasoned mixture comprises 5 to 10% by weight of a flavoring agent.
The process of claim 2, wherein the seasoned mixture comprises 2 to 3% by weight of black pepper.
The process of claim 2, wherein the boiling step is performed until the Luffa echinata fruits, Leucopaxillus gentianeus mushrooms, and the one or more additional vegetables reach a preset level of tenderness.
The process of claim 2, wherein the one or more additional vegetables are selected from a group consisting of carrots, bell peppers, broccoli, peas, and corn.

PROCESS FOR PREPARATION OF READY-TO-COOK CULINARY PRODUCTS