30results about How to "Avoid raw" patented technology

The invention relates to a cooker used in the open. The cooker comprises a foldable support and a sleeve type steaming box, wherein the support comprises a frame, two supporting legs, two supporting plates and two windproof plates, and the supporting legs and the supporting plates are arranged on the same side. The steaming box comprises a box body, a box cover and a small lunch box, a handle is hinged to the outer side of one end of the box body in the length direction, and inwards-protruding protruding edges are arranged in the middle portions of the two ends of the box body in the length direction. The bottom of the box cover is bent to the inner side so that the box cover can be buckled to the box body, one end, opposite to the handle of the box body, of the upper end face of the box cover is connected with a connecting plate in a fastened mode, and another handle is inserted in the connecting plate. Another outwards-protruding protruding edges are arranged below the two ends of the small lunch box in the length direction, the small lunch box is supported on the protruding edges of the box body through another protruding edges, a gap is reserved in the bottom of the box body, and a gap is reserved in the bottom of the small lunch box. One end of a third handle is hinged to the middle of the outer side of one end of the small lunch box in the width direction, and the other end of the third handle is buckled to the other end of the small lunch box in the width direction.

The invention discloses an annular self-igniting groove for shale brick production and a method for producing shale bricks. By optimizing shale calcination and vitrification conditions and using 65 parts of shale, 15 parts of biomass wastes and 20 parts of coal gangue as raw materials, a calcination-free annular self-igniting groove body structure which replaces a traditional brick kiln is used, the structure is of the shape of an elliptical underground annular groove body on the whole, an annular groove outer wall and an annular groove inner wall on the two sides of the annular groove and the bottom part of the annular groove are built by using bricks, the top part of the annular groove body and the ground are on the same level, a main smoke exhaust passage is arranged in the middle of the annular groove body, a certain distance is reserved between the top part of the main smoke exhaust passage and the ground, chimneys are arranged at intervals in the main smoke exhaust passage, the chimneys straightly run to the ground, smoke exhaust passages are arranged at intervals in the annular groove body, the smoke exhaust passages are connected to the main smoke exhaust passage, the bottom part of the main smoke exhaust passage and the bottoms of the smoke exhaust passages are at the same level and the chimneys and the smoke exhaust passages are mutually staggered, so that the goals of energy saving, environmental friendliness and labor saving are achieved and the application value is great.

The invention discloses a processing technology for the microwave heat penetration of pseudosciaena crocea richardson, and belongs to the field of the processing of marine products. The technology comprises the following steps of: injecting seasoning liquid into preprocessed pseudosciaena crocea richardson, preheating the pseudosciaena crocea richardson by using microwaves of 2,450 MHz, performing microwave curing on the preheated pseudosciaena crocea richardson, sealing, freezing and storing. In the technology, the pseudosciaena crocea richardson is subjected to microwave heat penetration stage by stage, namely the processed pseudosciaena crocea richardson is subjected to first microwave preheating and second microwave curing, the two-time penetration time of fish flesh does not exceed 25 minutes, and the curing time of the fish flesh is shortened greatly compared with the conventional cooking time (about 70 minutes), so that the nutritional ingredients of the pseudosciaena crocea richardson are kept effectively, the phenomenon of burnt or half-cooked fish flesh is avoided, and the technical problems of continuous processing of processed goods of the pseudosciaena crocea richardson and the like are solved.

The invention discloses an outdoor automatic barbecue oven, which comprises a body, the bottom of which is provided with several evenly distributed outriggers, and is characterized in that: one end of the body is provided with heating equipment, and both sides of the body are respectively provided with several evenly distributed grooves, The groove is set on one side of the heating equipment, the side of the body is provided with a control circuit, the side of the heating equipment is provided with a lifting mechanism, the lifting mechanism is connected with the control circuit through the circuit, and the lifting mechanism is provided with a number of uniformly distributed fixed barbecue skewers. mechanism, the other side of the control circuit is provided with an overturning mechanism capable of adjusting the rotational speed, the overturning mechanism is connected to the control circuit through the circuit, the overturning mechanism is arranged on one side of the groove, and the top of the body is provided with a retractable blocking mechanism. The beneficial effects of the present invention are as follows: The invention can lift the grilled skewers at regular intervals to keep the ingredients away from the heat source, prevent the ingredients from being scorched after being baked for too long, and improve the grilling quality of the invention.

The present application relates to a control method, device and system for an electric cooker. During the cooking process, the temperature data of the electric cooker can be collected by a temperature data collector, and then the collected temperature data can be compared with the first preset temperature threshold. Analysis, when the temperature data is less than the first preset temperature threshold, the controller sends a closing control signal to the solenoid valve of the electric cooker. Since the solenoid valve is closed, the inside of the electric cooker forms a closed space. In the case of continuous heating, the electric cooker As the internal pressure of the cooker increases, the temperature of the water also increases. When the electric cooker is in a sealed state, the water that reaches a higher temperature cooks the ingredients, avoiding the occurrence of raw ingredients and dry hard surfaces, and effectively solving the problem of low reliability of the traditional IH rice cooker.

The invention discloses a cooker, and a control method and control apparatus thereof, and relates to the field of a cooker. The method comprises the following steps: when cooking begins, obtaining a bottom temperature change rate of the cooker; if the bottom temperature change rate indicates that the bottom temperature of the cooker is in a decline trend, determining that the initial cooking state of the cooker is hot pot cooking; and according to the initial cooking state of the hot pot cooking, controlling the cooking process of the cooker. According to the invention, the initial cooking state of the cooker is determined according to the temperature change rate, and the determination result is enabled to be more accurate.

The invention provides a method for preparing sweet corn juice through non-heat pretreatment. The specific steps are: 1) immerse the freshly harvested sweet corn kernels into 0.1moL / L Na2HPO4 i.e. the buffer solution of pH 9.0, and use a colloid mill to homogenate; 2) centrifuge to remove easily precipitated substances in the corn juice; 3) utilize Adjust the pH to 6.5-7.0 with citric acid; 4) Sterilize with high-temperature steam at 121°C for 20 minutes. This method reduces the intensity of heat treatment in the processing of corn juice, and it can better reflect the fresh and tender flavor of sweet corn than the blanched pretreated samples.

The invention belongs to the producing technology for edible fungi, which relates to a cultivating material sterilizing method for factory cultivating the edible fungi. The detain procedure is that: placing the cultivating material inside a sterilizing boiler, heating the boiler to 101DEG C. to 105 DEG C. by switching in high steam, maintaining the heat for 45min to 48min after heating for110min to 112min, then reheating to 121 DEG C. to 126 DEG C. and maintaining the heat for 90min to 92min after heating 45min to 48min and cooling naturally in the end. The invention can prevent the escaping of the fungi in normal technics effectively with thorough sterilization and also the exceeding boiling in the normal technics, which, therefore, little damages the nutrient content in the cultivating material and features easy controlled technics procedure, thus it is suitable for factory production.