88results about How to "Extended cooking time" patented technology

A household appliance for cooking under pressure, the appliance being provided with bistable calibrated leakage means suitable for taking up an open position in which the pressure inside the appliance is allowed to increase continuously to above a determined pressure P0, while also allowing air to be bled from the appliance, and a closed position corresponding to an absence of leakage of air to the outside, the open position being sustained until a predetermined pressure value P1 is reached. Rather than being sustained until the predetermined pressure P1 is reached, the open position is sustained for one of a predetermined time interval Δt after P0 is reached, and until a predetermined temperature value T1 is reached. The appliance is provided with at least one closure / opening safety means whose position is sensitive to pressure.

A convection oven is disclosed. The convection oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The convection oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.

A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

A device and method for infusing a heated fluid into an item being cooked. The device includes infusers adapted to penetrate into the item being cooked, a fluid reservoir for containing and heating a separate fluid that will be infused into the item being cooked, and a conduit connecting the infuser and the fluid reservoir. The infusers are contained in a cooking unit.

A combination oven includes convection, steam and microwave cooking sources. When implementing a user selected cooking program using the microwave source and at least one of the other sources, the oven control is configured to implement the cooking program in a manner using an input food product mass value to set microwave energy level applied to the food product during operation of the cooking program and without changing cook time as set by the cooking program. The microwave energy level may be set such that end product achieved without changing cook time has a comparable degree of doneness regardless of mass. The oven control, or a separate computerized device, may be used to automatically convert a non-microwave cooking program into a microwave enhanced cooking program that is stored by the oven control for selection by an operator, wherein a collective power consumption capability of the convection heat cooking source, steam cooking source and microwave energy cooking source is higher than rated power available from a power source of the combination oven, the oven control implements power sharing rules.

A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

A making method for extruded noodle comprises a raw material of mixing noodle; kneading the noodle material mixing with water to a dough, colloiding the dough through a first extruder; cooling the colloiding dough to 40 DEG C or lower temperature; extruding strip shaped noodle from the dough through a second extruder; cutting the extruded strip shaped noodle; putting the strip shaped noodle which is cut in a mould to mold noodle; at the temperature of 40-70 DEG C, drying the molding noodle about 1-20 minutes under 20% or higher relative humidity; at the temperature of 60-100 DEG C, drying the noodle again about 30-60 minutes. The dough has improved uniformity, the extruded strip shaped noodle can be separated easily. The making method increases the bulking property of noodle products when boiling, reduces the component elution quantity of noodle, prevents cracks.

A cooking oven is disclosed. The cooking oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The cooking oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.

An over-temperature steam detection control method of a steam box is characterized by comprising the following steps: 1, feeding water; 2, judging whether the water level is reached; 3, judging whether the temperature is lower than T1 or not; 4, allowing a top heating film, a bottom heating disc and a steam generator to work in a full-power mode; 5, judging whether the temperature is lower than T2or not; 6, allowing the top heating film, the bottom heating disc and the steam generator to work in a full-power mode; 7, allowing the top heating film, a back heating pipe and the bottom heating disc to work at full power, and allowing the steam generator to work at specific power; 8, judging whether the temperature reaches T or not; 9, stopping the steam generator, and detecting the bottom temperature; 10, judging whether water is accumulated or not; 11, allowing the bottom heating disc to work at a specific power; 12, judging whether the temperature is less than or equal to T3; and 13, allowing the top heating film to work at full power, and the back heating pipe and the bottom heating disc to work at a specific power. The over-temperature steam detection control method has the advantages that heating elements are additionally arranged to conduct secondary heating on steam, different temperature intervals are set to control different heating devices respectively, the heat efficiency is higher, and accumulated water in a cavity is effectively reduced.

A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10−8 m3 to about 160×10−8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.

The invention is a stove that is portable, has a double walled external structure for the passage of air used in combustion of the fuel, which air also maintains the external surface at a cool enough temperature that it can be touched, and which air flow prevents the waste of heat laterally to the ambient air from a hot outer surface. This increases cooking efficiency, because almost all heat that reaches the air flow between the two walls is drawn right into the combustion chamber in the form of preheated air by reason of the chimney effect. Thus almost no heat can escape the outside wall except by reaching the cooking pot bottom and pot sides after passing out the cover vents as exhaust. The stove is preferably powered with coal, and uses about half as much coal as a conventional coal fired stove resulting from cooking efficiency.

The invention discloses a preparation method of traditional Chinese rice-puddings with yolk and fresh meat. The preparation method of the traditional Chinese rice-puddings with the yolk and the freshmeat comprises the following steps of preparing dried bamboo leaves or reed leaves used for wrapping traditional Chinese rice-puddings, preparing glutinous rice, preparing fresh meat, making raw traditional Chinese rice-puddings, pre-cooking the raw traditional Chinese rice-puddings, and carrying out sterilization and quick freezing. The preparation method of the traditional Chinese rice-puddingswith the yolk and the fresh meat specifically comprises the following steps of putting thoroughly washed dried bamboo leaves or reed leaves used for wrapping traditional Chinese rice-puddings into a sodium carbonate aqueous solution, carrying out cooking with the sodium carbonate aqueous solution boiling, and then, carrying out washing and thorough air-drying so as to obtain a material ready for using; thoroughly washing the glutinous rice, soaking the washed glutinous rice with water, carrying out thorough draining, and uniformly mixing the glutinous rice with seasonings; dicing fresh meat, and marinating the diced fresh meat by using seasonings so as to obtain a material ready for using; containing the glutinous rice, the marinated meat, cooked salted yolk and the glutinous rice in the bamboo leaves or reed leaves, carrying out wrapping, and carrying out strapping so as to obtain raw traditional Chinese rice-puddings; putting the raw traditional Chinese rice-puddings into boiling water so as to carry out pre-cooking, fishing the pre-cooked traditional Chinese rice-puddings out, carrying out soaking by using cold water, and carrying out packaging so as to obtain materials ready for using; and then, performing sterilization on the traditional Chinese rice-puddings, and carrying out vacuum cooling and quick freezing so as to obtain the traditional Chinese rice-puddings with theyolk and the fresh meat. The invention has the following beneficial effects: the preparation method disclosed by the invention is simple and feasible. Compared with conventional methods, the preparation method is capable of saving half of the time, and thus, production efficiency of the traditional Chinese rice-puddings is improved with energy consumption during the production processes reduced; moreover, the preparation method is free of adverse influence on the environment, as well as suitable for industrialized production, so that sustainable development of the traditional Chinese rice-pudding industry is facilitated.

An apparatus for cooking ground beef hamburgers by reflecting and trapping thermal energy and simultaneous accelerated bun cooking. The apparatus comprised of a plate that is hinged to the sidewall of the griddle for the simultaneous cooking of both sides of ground beef and buns on both sides. Once meat is placed in a first cooking area, the plates on the hinge are rotated down and come to rest on the meat, applying slight pressure to the meat. Plates are attached to the side wall and to the rear wall. Modified plates are used to facilitate the rotation of a large wire frame that contains a metal chain mail fabric into a second cooking area. When buns are placed in the second cooking area, the chain mail frame is brought down onto the outer sides of the buns, putting weight on the buns and accelerating their cooking time.

The invention provides a production method of a duck seasoned with soy sauce. According to the technical scheme, aiming at relieving nutrition loss caused in the production process, a conventional production technology is improved from two aspects, wherein on one hand, the dosage of salt is reduced, a white bar duck is salted in a pickling process by using miso soup with low salt content, diluent soup is adopted in the follow-up sauce cooking process, and direct contact between duck meat and the salt is reduced as much as possible, so that an original structure of protein is retained, and the flavor is not changed. Besides, boiling is performed in a mode of low temperature of 70 to 75DEG C, and uniform heating of the inside and the outside of a duck body is guaranteed by a mode of filling an inner cavity of the duck body with glass beads; meanwhile, the boiling time is prolonged, and the meat of the duck body is still enabled to be thoroughly cooked and become soft and pappy under the condition of relatively low temperature. By means of a low-temperature heating mode, nutrients can be retained as much as possible; meanwhile, original flavor of duck meat is favorably guaranteed, and a mouth feel level is improved.