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

The invention is a stove system 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. An internal heat concentrator ring improves the overall efficiency of the burner. The stove is preferably powered with coal, and uses about half as much coal as a conventional coal fired stove resulting from cooking efficiency. Provision is made for generation of electrical energy from the excess stove heat. Additionally, special thermally designed cook pots add to the stove system to decrease food cooking time while reducing the fuel required.

A programmable control system for a cooking apparatus having a housing defining a cooking chamber with one or more food transport conveyors traveling there-through between opposing cooking elements. A food probe is provided for insertion into cooked food items to ascertain the internal cooked temperature and a control program to automatically call for the probing of temperature readings of food items on a predefined schedule, and to record the temperature readings. The control program also compensates for temperature degradation when the apparatus is under significant cooking loads. The control program also compensates for the malfunction in the cooking elements, wherein if one cooking element on one side of the conveyor path malfunctions, a corresponding heating element on the opposite side of the conveyor is deactivated and simultaneously the conveyor speed is slowed to compensate for the reduction in heating to maintain balanced cooking of the food.

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.

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.

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 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.

The invention discloses a composite insulator interface detection method. The method comprises the following steps of sampling from composite insulators to be detected to acquire an experiment group insulator and a reference group insulator, and then carrying out a water boiling experiment on the experiment group insulator, wherein water boiling time is 300h; installing the reference group insulator and the experiment group insulator on an electrode structure of a respective high voltage circuit and applying a voltage on the electrode structure; through a leakage current detection apparatus in the high voltage circuit, detecting leakage currents of the experiment group insulator and the reference group insulator, and simultaneously, through a surface temperature tester, testing surface temperatures of the experiment group insulator and the reference group insulator; and according to the leakage currents and the surface temperatures of the experiment group insulator and the reference group insulator, determining whether an interface of a sheath of each composite insulator to be detected and a core rod has a debonding type defect. By using the method, the insulator whose interface has the defect or hydrolysis resistance performance is poor can be effectively determined.

A deep fryer that saves oil and expedites the deep frying process when frying small batches of food. By reducing the size of the lower portion of the food basket and oil pot with the present invention the user need only fill a smaller cubic area of the lower portion of the oil pot thereby reducing the amount of oil needed when cooking small batches of food which in turn saves the user money. Since the lower portion of the oil pot and food basket are smaller in cubic area than their respective upper portions less oil is needed to be heated thereby reducing the time for frying small batches of food. This saves time and energy costs.A large batch of food can also be fried in the present invention by simply adding more oil to utilize the entire oil pot and food basket.

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.

The invention discloses an electric steaming tank and a water supplementing control method. The water supplementing control method includes acquiring actual relative humidity parameters of the insideof a cavity of the electric steaming tank; computing target water supplementing quantities according to preset target humidity, target temperatures and the actual relative humidity parameters; computing water supplementing durations according to the obtained target water supplementing quantities and water supplementing speeds of a water supplementing device; automatically adjusting working modes of the electric steaming tank according to the water supplementing durations. The electric steaming tank and the water supplementing control method have the advantages that water supplementing quantities can be automatically regulated according to cooking requirements, and accordingly food cooking taste can be effectively improved.

The invention discloses a plisse crepe lattice fabric production technology which is characterized by comprising the following steps: evenly winding first warps and second warps on a warp beam through a warping technology, wherein warps include the first warps and the second warps, and the first warps and the second warps have different warp tensions; utilizing a single warp beam weaving technology to weave gray fabric of the plisse crepe lattice fabric; finishing through a later dyeing and finishing technology to enable the shell fabric to not only form grid shape distribution Plisse crepe lattice fabric with a unique style, but also have good all-side stretch touch of shell fabric. According to the seersucker grid shell fabric production technology disclosed by the invention, the technologies of warping, re-beaming, weaving, desizing, scouring, bleaching and the like are innovated, so that the problem that single warp beam weaving cannot weave plisse crepe is solved.

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 discloses a preparation method of a silicon carbide ceramic pot using graphene to enhance heat conductivity. The preparation method comprises the following steps of according to scientific and reasonable component proportional ratio, compounding silicon carbide micropowder, boron carbide micropowder, liquid phenolic resin, and graphene component; performing ball milling, granulating, isostatic pressing forming, non-pressure sintering and the like, so as to obtain the silicon carbide ceramic pot. The silicon carbide ceramic pot has the advantages that the density of a prepared blank is large, the uniformity is good, the strength is high, and the sintering can be performed through simple drying; by adopting the non-pressure sintering, the energy consumption is decreased. The preparation method has the advantages that the method is simple, the industrial control is convenient, the raw material cost is low and the obtaining is easy, and the non-toxic and non-harmful ceramic pot which can be in direct contact with food can be prepared; the heat conductivity is higher, the boiling time of foods is accelerated, and the energy-saving effect is realized.

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 relates to an energy-saving stove with an inductive fire-control pot frame and a fire control method. A fire-side pot frame for temporarily placing a pot in a cooking process is arranged on the edge of one side, close to an operator, of a cooking bench surface and is provided with support legs, and induction facilities for sensing the position of the pot are arranged in the support legs; and the induction facilities include a first pot position sensing facility and a second pot position sensing facility, the first pot position sensing facility is used for sensing the existence of the pot above a hearth, the second pot position sensing facility is used for sensing the existence of the pot on the fire-side pot frame, and the induction facilities are used for lighting furnace fire when sensing that the pot is placed on a stove hole and turning down or quenching the fire when the pot is taken away from the stove hole. A space between a stove cycle and the pot is closed, and fresh air is introduced to cool the fire-side pot frame and a fire controller. Based on the practicality, the inductive fire control and energy saving of the pot capable of stably working for a long time are truly realized, and the working stability and safety of a system are improved.

The cooking container (1) has a container body (2) and a cover (3), where the cover is locked by a bolting device (4) to the container body (2), to produce a (steam) pressure with a maximum p<0.5.

The invention relates to the field of recovery and reuse of tail gas of a continuous distillation blowing pot in a pulping industry and discloses a method for recovery and reuse of tail gas of a pulping continuous distillation blowing pot. The method comprises preheating pulp in an obliquely spiral dehydrator, a preheating spiral conveyer, a digestion liquor barrel and a spiral conveyer in a bleaching vacuum pulp washer through tail vapor of a blowing pot so that the temperature of bagasse is increased. The method fully utilizes tail vapor of the blowing pot, reduces energy consumption and a production cost and protects the environment.

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.

The invention discloses a cooking control method of a steam heating type electric cooker and belongs to the field of kitchen appliances so that the problem that an existing steam heating appliance ispoor in cooking effect is solved. The steam heating type electric cooker comprises a cooking container and a steam generator, the steam generator outputs steam to heat the cooking container, and the cooking control method comprises the steps that in the water absorption heating stage, the steam generator outputs steam at the water absorption temperature to heat the cooking container, and materialsare promoted to be heated to absorb water; and in the curing heating stage, the steam generator outputs steam at an overheat temperature higher than the water absorption temperature to heat the cooking container, and the materials are promoted to be heated and cured. According to the technical scheme, in the multidirectional three-dimensional heating process, the steam temperature is controlled in different stages, and therefore the steam cooking quality is improved.

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 present invention provides a preparation method of a healthy beverage beneficial to sleep. The preparation method includes the following steps: (1) adding 5-35 parts by weight of spina date seeds,5-20 parts by weight of lancelesf lily bulbs, 5-15 parts by weight of semen nelumbinis, 5-15 parts by weight of dried longan pulp, 5-15 parts by weight of indian buead and 1-12 parts by weight of Chinese dates into 1000 parts by weight of purified water to cook; (2) filtering the cooked solid-liquid mixture, and extracting filtrate for later use; and (3) adding an acidulant and a sweetening agentinto the filtrate, and performing uniform mixing. The preparation method has the beneficial effects that the healthy beverage provided by the present invention is prepared by cooking and blending a plurality of traditional Chinese medicines, is sour and sweet in taste and smooth in taste, not only has the effects of calming the nerves and helping sleep as well as improving the sleep quality, butalso has no toxic or side effects on bodies so as to be used as a food / beverage to be taken at ease; and meanwhile, the preparation method is simple and convenient in preparation process, low in costand extremely high in market popularization value.

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.

A cooker control device and a cooker control method are disclosed. The cooker control method includes: recognizing a cooking ingredient based on vision recognition, inputting cooking information, and transmitting a cooking instruction corresponding to a detected recipe. According to the present disclosure, a cooker which cooks the recognized cooking ingredient may be controlled using an artificial intelligence (AI) model which performs machine learning (ML) through a 5G network.