36results about How to "Evenly cooked" patented technology

The invention discloses a baking oven with an improved structure, belonging to the technical field of food bake. The baking oven comprises an oven body shell which is internally provided with an ovenfurnace; a baking bracket is arranged in the inner cavity of the oven furnace; a combustion chamber is arranged at the bottom space between the oven furnace and the oven body shell; an opening is arranged at the side face of the oven body shell corresponding to the combustion chamber; an edge sealing device which can control the opening size of a ventilation opening thereof is arranged in a cavitybetween the oven furnace and the oven body shell corresponding to the upper end part of the oven furnace and the oven body shell. By controlling the ventilation of the combustion chamber, the invention leads the firepower to be even, the food cooking to be even, the color to be good, the meat quality to be fragrant, smooth, delicious, and original taste and flavor, and the food not to contact with oven fire, thus achieving health and keeping the effect of gravy, and the invention can fully utilize heat energy, saves energy sources, has compact structure design and convenient portability, canbe used for indoor and outdoor baking, and is easy to be popularized.

The present invention relates to a multi-purpose heating device comprising: a first heating unit disposed at the bottom thereof; a second heating unit disposed at the top thereof; and a pillar which vertically connects one side end of the first heating unit with one side end of the second heating unit so as to form a space between the first and second heating units, the device being capable of cooking food through the first heating unit disposed at the bottom thereof and at the same time applying heat, through the second heating unit disposed at the top thereof, to the food being cooked by the first heating unit disposed at the bottom thereof, wherein the first and second heating units are controlled by individual power supply and power cut-off and the second heating unit can perform a heating function through up and down rotation on the basis of the pillar.

The invention relates to the technical field of food baking, in particular to a wheat-flour-free cake and a making method thereof. The formula comprises the following raw materials in parts by weight: 3-8 parts of corn flour, 30-50 parts of eggs, 8-14 parts of white granulated sugar, 6-12 parts of trehalose, 5-10 parts of refined vegetable oil, 1-5 parts of skim milk powder, 0.1-0.5 part of edible salt, 10-20 parts of hydroxyl propyl distarch phosphate, 1-3 parts of a sorbitol solution, 1-3 parts of glycerol, 1-5 parts of a compound emulsifier, 0.5-1.5 parts of a compound leavening agent, 0.1-0.5 part of citric acid, and 0.01 to 0.05 part of sodium dehydroacetate. According to the cake, the corn flour is used for replacing wheat flour, the cake is good in sensory characteristic and taste, and the problem that a wheat bran cake is aged and hardened after being placed for two or three days is solved. The cake is rich in nutrition, contains rich vitamins, trace elements, cellulose, polysaccharide and the like, is suitable for people of all ages, enriches the variety of cake products, and promotes improvement of human dietary fiber structures.

The invention relates to the technical field of silk reeling texture, and discloses a silk reeling method adopting dried cocoons. The problems that a traditional silk reeling adopting dried cocoons islow in production efficiency, raw silk is rough, and the quality is poor are solved. The method comprises the specific steps of soaking dried cocoon shells by adopting clear water, soaking the driedcocoon shells by adopting limewater, conducting vacuum infiltration by adopting mixed infiltrating liquid A, boiling the dried cocoon shells for 20-40 min by adopting alkaline water, adding mixed infiltrating liquid B for infiltrating treatment, soaking the dried cocoon shells by adopting circulating clear water, thoroughly flushing the dried cocoon shells by adopting clear water, and conducting silk reeling after dehydration treatment, the temperature of cocoon beating water is 50-60 DEG C, the temperature of cocoon arranging water and reeling water is 30-35 DEG C, and the pH value is 7-7.5;the silk reeling method adopting the dried cocoons can make cocoon shell sericin swell and dissolve appropriately, the adhesive force among cocoon silk is reduced appropriately, in the later silk reeling process, silkworm cocoons can be subjected to reelability and cocoon beating easily, and raw silk is clean, good in embracing, and unique in gloss, can resist wrinkles, and is good in dyeing performance, high in color fastness and economic value, and low in consumption of raw cocoon materials.

The invention discloses a lower side plate, a left side plate, a right side plate and an upper side plate of an inner container which are integrally bent and welded respectively to the joint joint and the rear side plate to reduce the gap of the inner container, thereby Improving the tightness of the inner tank is conducive to the uniform distribution of heat in the oven, making it easier for the food in the oven to be cooked more evenly. At the same time, it is easier to install the inner tank and the oven shell to improve production efficiency.

The invention discloses a method for preparing multi-flavor soy sauce. The method is characterized in that in each 100 kg of fermented and filtered sauce water, the following raw materials are added according to the weight ratio: 2-3 kg of caramel color, 15-30 kg of high fructose corn syrup, 1-2 kg of tsaoko fruit, 0.5-1.5 g of wasabia japonica, 1-2 kg of anise, 1-2 kg of fennel, 2-3 kg of bittern, 3-5 kg of fermented bean curd, and 40-50 kg of salt. The multi-flavor soy sauce has the beneficial effects that the invention provides the preparation method of the multi-flavor soy sauce, the taste of the soy sauce is abundant, at the same time, during a preparation process, multiple adjusting is carried out, the flavoring fragrance of the soy sauce is increased, and the multi-flavor soy sauce is more suitable for market requirement.

The present invention relates to outdoor cookware, using heat pipes, comprising: an inner receptacle for accommodating contents; heat pipes which are attached to the outer lateral side of the inner receptacle; and an external receptacle which is attached to the outer lateral side of the heat pipes and of which the center part of the lower side is raised and attached to the bottom side of the innerreceptacle. Therefore, since the heat from a burner flame is quickly transmitted to the lateral side of the inner receptacle by means of the heat pipes, the floor side and the lateral side of the outdoor cookware is evenly heated and the contents are evenly cooked.

The invention discloses a manufacturing method for tension cotton. The method comprises the following steps: (1) preparing the following raw materials: silkworm cocoons, spandex, elastin, distilled water, natural water, a swelling agent, malic acid, and organosilicon antimicrobials; (2) performing vacuum infiltration processing on the silkworm cocoons; (3) performing expanding treatment on cocoon silk; (4) performing degumming processing on cocoon silk; (5) through cocoon peeling and removing silkworm chrysalis, obtaining cocoon silk fibers, performing antibacterial treatment on the cocoon silk fibers; stretching the cocoon silk fibers and winding the cocoon silk fibers to form silk floss, performing dehydration and drying processing on the silk floss; (6) putting 60-90 parts of silk floss, 10-30 parts of spandex, and 5-20 parts of elastin into a mincing machine to perform mincing processing, to obtain a mixture and manufacture the tension cotton. Also disclosed is high-elasticity tension cotton manufactured by the above method. The tension cotton has high-elasticity and high-tension, and has functions of antibacterial and odor resistant, humidity-absorbing and breathable, and promotes blood microcirculation of human bodies.

The invention relates to the field of cooking equipment, in particular to a cooking device with a baking function. The cooking device with the baking function comprises a cooking cavity, a baking tube, a driving mechanism, a gear, a rack and a horizontal guide mechanism. The baking tube is installed in the cooking cavity, the horizontal guide mechanism and the cooking cavity are relatively fixed, the driving mechanism and the cooking cavity are relatively fixed, and the driving mechanism is in transmission connection with the gear and used for driving the gear to rotate; the gear is meshed with the rack, the rack is fixedly connected with the baking tube, the rack and / or the baking tube are / is matched with the horizontal guide mechanism, the length direction of the rack is consistent with the guide of the horizontal guide mechanism, and the horizontal guide mechanism is used for limiting the rack and / or the baking tube to move along a set track. According to the cooking device with the baking function, the food materials in the inner container are heated more uniformly, so that the cooking degree and the coloring condition of all parts of the baked food materials are more uniform, and the phenomenon that the food materials are locally carbonized or half-cooked is relieved.

The invention discloses an organic fertilizer used for cured tobacco and a production method thereof. The production method comprises the following steps: the impurities thereof is in 0.5 percent after rapeseeds are cleared; the germ thickness is 0.5 to 0.35mm, the germinal flake is even and firm, has little powder and does not expose oil, and before rolling, the water content of the rapeseed is regulated to be 5 to 10 percent; the water content of the green germ after the rapeseeds are processed by flaking to be 20 to 25 percent, the rape is steamed to be 60 to 90 DEG C by overheating steam,the water content is controlled to 5 to 10 percent and the time is 80 to 120 minutes; crude fat is reduced: redundant crude fat can be removed by fat-reducing equipment with the temperature of 60 to 90 DEG C and the working pressure of 100 to 500kg / cm<2>, so as to lead the crude fat content in cured rapeseed to be 15 to 25 percent and simultaneously lead the rapeseed not to be caked; by temperingand radiating equipment, the temperature of the rapeseeds is adjusted to 8 to 20 DEG C, the water content is controlled to 10 to 12 percent and the acid value is controlled to 0 to 5; and then package is carried out to obtain the organic fertilizer. The organic fertilizer and the production method thereof can provide nutrients to tobacco plants and soil microorganism, improve quality of tobacco and can be directly applied as base fertilizer by one time.

The invention relates to a cooking part device of a cocoon cooking machine. A plurality of symmetrical hooks (16) are arranged on both straight walls of a cooking chamber (10) along the length direction, each pair of hooks (16) is respectively positioned on the two straight walls, and inclined plates (3) are hooked on each pair of hooks (16); both the upper ends and the lower ends of all the inclined plates (3) are provided with two folding edges in the same direction; the inclined directions of all the inclined plates (3) are consistent, and the bottoms of all the inclined plates (3) are butted on the upper surface of a reflecting plate (6). Because the guide inclined plates are arranged above a steam elbow pipe, when steam mixed with steam dropping water moves to the positions of the inclined plates, the steam continues to upwards move along the inclined plates due to the function of the inclined plates, and the steam dropping water moves downwards along the inclined plates so as toachieve the aims for separating the steam from the steam dropping water and enabling the steam dropping water to be difficultly attached on silkworm cocoons; the inclined plates and the horizontal plane are in an included angle, and the steam can form circular flow in the cooking chamber, therefore, the temperature in the cooking chamber is more uniform, and the silkworm cocoons in a cocoon cage are uniformly cooked so as to be beneficial to reeling silk.

The invention relates to a temperature adjusting method and a temperature adjusting device for an adjusting part of a cocoon cooking machine, which are capable of effectively improving the cooking evenness of cocoons, and belong to the technical field of textile engineering. The method is as follows: cocoon cooking water temperature is divided into 2 to 6 sections during the adjusting procedure of cocoon cooking; the water temperatures of various sections are from high to low; and the temperature difference of the water temperatures of adjacent sections is between 12 and 16 DEG C. The device consists of a flow injector, overflow openings and heaters, wherein the flow injector is arranged at the bottom of the adjusting part of the cocoon cooking machine; a water curtain which is formed by water flows jetted by the flow injector at a normal temperature and a water pressure of between 0.18 and 0.22 MPa is taken as an isolated body; and the overflow openings and the heaters are arranged inside the various sections respectively to control the water temperatures of the various sections. The temperature adjusting device can greatly reduce the dropping end rate of inner layers in the cooked cocoons, is favorable for uniform cooking of the cocoons, and improves the reelability percentage of the raw material cocoons. The device has a simple structure and low manufacturing cost, can reform the prior cocoon cooking machine, and is favorable for being promoted and applied.

The present invention relates to mass production process and special equipment for producing instant fish braised in brown sauce. The production process includes the following steps: 1) forming mixed seasoning with ginger juice, onion juice, yellow wine and salt; 2) oil frying fish and stacking fried fishes inside suspended hollowed pot; 3) setting boiled mixed seasoning into the pot for cooking; and 4) packing. As the specially equipment for producing the instant fish braised in brown sauce, the suspended hollowed pot consists of outer pot, hollowed pot, pot cover and partition boards, and both the hollowed pot and the partition boards are hollowed or netted structure. The present invention is suitable for mass production of instant fish braised in brown sauce.

The invention discloses a baking oven with an improved structure, belonging to the technical field of food bake. The baking oven comprises an oven body shell which is internally provided with an oven furnace; a baking bracket is arranged in the inner cavity of the oven furnace; a combustion chamber is arranged at the bottom space between the oven furnace and the oven body shell; an opening is arranged at the side face of the oven body shell corresponding to the combustion chamber; an edge sealing device which can control the opening size of a ventilation opening thereof is arranged in a cavity between the oven furnace and the oven body shell corresponding to the upper end part of the oven furnace and the oven body shell. By controlling the ventilation of the combustion chamber, the invention leads the firepower to be even, the food cooking to be even, the color to be good, the meat quality to be fragrant, smooth, delicious, and original taste and flavor, and the food not to contact with oven fire, thus achieving health and keeping the effect of gravy, and the invention can fully utilize heat energy, saves energy sources, has compact structure design and convenient portability, canbe used for indoor and outdoor baking, and is easy to be popularized.

The invention relates to the technical field of silk reeling and textiles, and discloses a cocoon reeling method; it solves the problems of low production efficiency and poor quality of raw silk in traditional cocoon reeling; the specific steps include soaking dry cocoon shells in clear water, soaking in lime water, Vacuum infiltration with mixed permeate A, boil with alkaline water for 20‑40min, add mixed permeate B again for infiltration treatment, then soak in circulating water and rinse with clean water, dehydrate and reel silk, the temperature of the soup is 50 ‑60°C, the temperatures of Lixu soup and reeling soup are both 30‑35°C, and the pH value is 7‑7.5; the cocoon reeling method of the present invention can make the cocoon layer sericin swell and dissolve moderately, and the glue between cocoon silk The effort is appropriately reduced, so the cocoons are easy to loosen and thread during the subsequent silk reeling process. The raw silk is clean and cohesive, with unique luster, wrinkle resistance, good dyeability, high color fastness, high economic value, and low consumption of raw cocoons.

The invention discloses a processing technology of silk. The processing technology aims at improving the quality of the silk. The processing technology is characterized by comprising the following steps of high-temperature cocoon cooking, reeling of raw silk from cocoons, degumming, softening, dehydration and drying. The silk produced by the processing technology of the silk is smooth in surface,soft in hand feeling, pure in color and higher in quality.