193results about How to "Improve cooking quality" patented technology

The invention discloses an automatic cooker and a cooking method of the automatic cooker and belongs to the field of kitchen household appliances. The problems are solved that the cooked dish of an existing automatic cooker is monotonous, and adaptive adjustment cannot be made according to actual demands of users. According to the cooking method of the automatic cooker, the automatic cooker is provided with an operation interface and a main control module, and multiple cooking cookbooks are pre-stored in the main control module. The cooking method of the automatic cooker comprises the following steps that the cooking cookbooks are selected through the operation interface, and the main control module controls the operation interface to display food material information of the selected cooking cookbooks according to the selected cooking cookbooks; parameters of the food material information are set through the operation interface; the main control module generates independent cooking parameters of food materials according to the set parameters of the food material information, and accordingly the dish cooking parameters of the corresponding cooking cookbooks are determined.

The invention discloses a control method of an intelligent electric rice cooker, belongs to the field of kitchen cooking appliances, and solves the problems that an existing electric rice cooker causes cost loss and rice nutrient loss due to the use of water to wash rice. The intelligent electric rice cooker comprises a pot body, a cover, an inner pot and a control unit and also comprises a storage chamber, a washing chamber connected with the storage chamber and an air supply device connected with the washing chamber, and the control method at least comprises the steps: feeding: conveying material into the washing chamber from the storage chamber; washing: supplying air to the washing chamber from the air supply device so as to blow-wash the material in the washing chamber; discharging: conveying the material to the inner pot from the washing chamber. The embodiment of the invention is applicable to rice cooking, porridge making and cooking of other five cereals with electric rice cookers.

The invention discloses an intelligent electric cooker, and belongs to the field of kitchen cooking electric appliance.The problems that rice is washed in an existing electric cooker, cost is high, and rice grain nutrition is lost are solved.The intelligent electric cooker comprises a pot body, a pot cover and an inner pot, the pot cover is connected to the pot body, and the inner pot is placed in the pot body.The intelligent electric cooker further comprises a storage bin, a washing bin and an air supplying device, the storage bin is used for supplying a material to the washing bin, and the air supplying device is used for supplying air to the washing bin to blow and wash the material in the washing bin.The intelligent electric cooker in the embodiment is used for cooking rice, congee and other coarse cereals.

The invention provides an electric cooker. The electric cooker comprises a pot body and a pot cover, wherein an inner container used for placing food materials and a first heating element used for heating the inner container are arranged in the pot body, a steam generator is also arranged on the pot body, a steam channel component is arranged on the pot cover, and the steam generator is communicated with the inner container by virtue of the steam channel component. The electric cooker comprises a first cooking stage and a second cooking stage; in the first cooking stage, the first heating element heats the inner container to pre-cook the food materials in the inner container, and in the second cooking stage, the steam generator produces steam, and the steam enters the inner container by virtue of the steam channel component, so as to cook the food materials in the inner container. By utilizing the electric cooker provided by the invention, the problem that a user can not master correct rice water ratio can be solved. The invention also provides a cooking method used for the electric cooker.

The invention belongs to the field of cookers and discloses an intelligent system of an integrated gas cooker. The intelligent system comprises the gas cooker and a range hood, and the gas cooker comprises burners, temperature sensors, ignition needles, electric control flow valves and a cooker controller. The electric control flow valves include a first electric control flow valve and a second electric control flow valve and are arranged on gas inlet pipelines of the burners respectively and used for controlling heat power of inner fire and outer fire. A range hood controller and a fan are arranged in the range hood. The temperature sensors and the burners fit together to detect bottom temperatures of pots. In cooking, the cooker controller acquires a corresponding cooking mode to control starting of the range hood and ignition of the gas cooker, the electric control flow valves are controlled to adjust heat power of the burners on the basis of a measuring value and a set value of pot temperature in the cooking mode so as to make the measuring valve of the pot temperature reach the set value until the cooking mode is completed, and finally the gas cooker is controlled to flame out while the range hood stops. The intelligent system of the integrated gas cooker is suitable for automatic soup cooking, rice cooking, porridge cooking and pancake making without user participation.

The application provides an intelligent cooking method, a cooking device, and a server. The intelligent cooking device scans a two-dimension code of a food material package to obtain food material names, food material weights and other food material information of food materials in the food material package; the intelligent cooking device sends the food material information to the server; the server obtains a menu on the basis of the food material information; the server sends the menu back to the intelligent cooking device; and the intelligent cooking device conducts intelligent cooking on the basis of the menu. In the process, users have no need to search the specific food material names to obtain the menu. Instead, the users obtain the food material information by scanning the two-dimension code of the food material package, the food material information is sent to the sever, and the sever obtains the menu on the basis of the food material information. The intelligent cooking devicecan accurately conduct the intelligent cooking and the cooking quality is improved.

The invention relates to an oiling system for an intelligent cooking vessel, comprising pan body, material discharging device, oil leaching device, material recovering device, control system, checking system and oil discharging device; the material discharging device is a turning device of a pan or assistant discharging device of scooping, clamping, clapping, pushing, scraping and / or pulling, the oil leaching device can separate solid material form liquid material, material recovering device is a turning device of a oil leaching device or assistant recovering device of scooping, clamping, clapping, pushing, scraping and / or pulling, the oil discharging device is a turning device of a pan or a nozzle suction device or oil discharging device of other type, the checking system checks original data, phase data and / or change data and feedbacks the data to control system, which controls material discharging device and puts cooking material into oil leaching device for leaching and then recover material through material recovering device at proper time.

To use cooking oil repeatedly for a long time while maintaining quality of the cooking oil in a good condition, a cooking oil filter apparatus according to this invention filters the cooking oil collected from a fryer in using a filtering material. A fragment of granite porphyry containing amphibole is used as the filtering material. The granite porphyry containing the amphibole indicates a good antioxidant effect against the cooking oil, and the cooking oil is recycled upon contact with the granite porphyry, thereby prevented from degrading. As a structure, for example, the apparatus has a filter cartridge containing the fragment of the granite porphyry containing the amphibole, in which a basket and a paper filter respectively in a mesh form are disposed on the filter cartridge.

An electric cooker is configured to cook food in a pressurized state and a non-pressurized state of an inner pot, thereby improving the cooking quality and convenience of use. The electric cooker includes a main body having an inner pot configured to accommodate food and a heating unit; a lid coupled to an upper portion of the main body and opened / closed by an opening / closing unit; and a pressure switching selection unit arranged to pass through the lid and configured to switch or maintain opened / closed states to discharge internal steam from the inner pot by interworking with the opening / closing unit.

The invention discloses a preparation method of easy-to-cook germinated brown rice, comprising the following process steps: (1) firstly performing high-temperature fluidization on a germinated brown rice raw material; (2) then putting the fluidized germinated brown rice on a wire net cold bed, naturally piling, and tempering for 20-40min; (3) performing microwave enzyme deactivation treatment on the germinated brown rice cooled to room temperature; (4) finally bagging, degassing and hermetically packing the germinated brown rice treated in the step (3), thus obtaining a finished product. By adopting the method, multiple cracks and micropores can be formed inside the endosperm of the germinated brown rice, the water absorbing rate is increased, and the cooking time of the germinated brown rice is shortened.

The invention discloses a method for preparing unpolished rice noodles by dry-process micro-grinding. The method comprises the following steps: 1) pre-treating unpolished rice; 2) micro-grinding the unpolished rice: grinding the unpolished rice until the grain fineness is 30mu m to 70mu m; controlling the content of damaged starch to be 12 percent or less; 3) wetting; 4) self-cooking, extruding and shredding; 5) ageing; 6) carrying out repeated evaporation; 7) drying. The sensory quality including the palatability and the like, and the cooking quality including the optimal cooking time, the breaking rate, the water absorption rate and the like of the unpolished rice noodles prepared by adopting a dry-process micro-grinding method are greatly improved; compared with a traditional method for producing the unpolished rice noodles, the method has no sewage emission and the production cost is reduced; the method disclosed by the invention has important significance on improvement of a processing technology level of unpolished rice noodle industry and large-scale production and has a wide industrialization prospect.

The invention relates to a rice mate, which is prepared by pretreating raw materials, wherein the raw materials comprise basic materials and accessories; the basic materials are one or more of oat kernels, pearl barley and hulled rice; the accessories are one or more of shelled buckwheat, black rice, red rice, purple rice, brown rice, millets and barley rice. The rice mate is cooked simultaneously with rice after being pretreated, so that the problem of difficulty in the cooking and eating of coarse grains is solved. The rice cooked with the rice mate is functional staple food, and the GI (glycemic index) value of the rice is lowered.

The inventive electric microwave oven using a radio wave recognition system comprises a casing, a oven door, a cooking chamber, a rotary tray, a display screen, an operation panel, an electric field chamber, an electrical contact and an interpretation device. The electrical contact sets on one side of putting food in the cooking chamber for storing the cooking data and transferring the stored cooking information out by a radio wave form. The interpretation device is mounted on the side of the electronic oven for recovering the radio wave transferred from the electrical contact, processing the food data and then transferring it to the radio wave transferred out by the contact to program the cooking program. The automatic cooking method of the above electronic microwave oven includes the following preparation, data identification automatic selection and cooking steps.

A gas stove and smoke exhaust ventilator cooperative control system comprises a gas stove part, a smoke exhaust ventilator part and a gang control part. According to the system, a programmable infrared detection module is adopted to be matched with a single-chip microcomputer programming temperature control module to carry out real-time detection, processing and alarm output on temperature in a cooker, and accidents that oil is spontaneously combusted and a boiler is dried out due to negligence can be effectively avoided. A wireless control module conveys and processes the operation state of the gas stove, a gang control module controls the operation states of the gas stove and the smoke exhaust ventilator, and automatic control over the boiling water mode, cooking mode and stewing mode can be achieved, for example, after water is boiled, the gas stove is automatically switched off and the smoke exhaust ventilator is switched off in a delayed mode. The gang control system has the real-time temperature displaying function and the commonly used cooking oil smoke point temperature value setting function, also has the function of manually setting the temperature alarm value, and meets the requirements of various healthy cooking.

The electromagnetically heating pressure cooking device relates to application of electromagnetically heating technology. The electromagnetically heating pressure cooking device consists of lid, inner pot, outer pot, sealing ring, elastic arm, switch, electromagnetic heater and other parts. Compared with available electric heating device, the electromagnetically heating pressure cooking device has less heat inertia, raised pressure control precision, high heat conducting efficiency and saving in electric power.

The invention discloses a control method for an electric rice cooker in a water absorption stage. The control method comprises the following steps of detecting a current environment temperature; obtaining a pot bottom target temperature of the electric rice cooker according to the current environment temperature; and performing heating control on the electric rice cooker according to the pot bottom target temperature so as to enable water temperature in the electric rice cooker to reach a preset water absorption temperature in the same time. According to the control method, the pot bottom target temperature can be adjusted according to the environment temperature, so that the water temperature in the electric rice cooker during the water absorption stage is ensured to reach the set water absorption temperature, the water absorption effect is improved, and the cooking quality of the electric rice cooker is enhanced. The invention furthermore discloses a control apparatus for the electric rice cooker in the water absorption stage and the electric rice cooker with the control apparatus.

The invention relates to the field of cookware and particularly relates to a pan shaking method driven by rotary torque. The pan shaking method is characterized by comprising the following steps: arranging a pan shaking rotating shaft on a pan body; driving the pan shaking rotating shaft to rotate so that the pan shaking rotating shaft is gradually accelerated to a maximum rotating angular velocity value from a stationary state that the rotating angular velocity is zero; driving the pan body to rotate by rotation of the pan shaking rotating shaft; gradually slowing down the pan shaking rotating shaft to the stationary state that the rotating angular velocity is zero after the pan shaking rotating shaft reaches the maximum rotating angular velocity value, wherein the pan body is at a maximum rotation angle when the pan shaking rotating shaft is in the stationary state. The pan shaking method provided by the invention has the advantages that food materials in the pan body can be rolled in the pan with the pan shaking action, so that the food materials can be uniformly heated and uniformly mixed, and the cooking quality is improved; the mechanism is simple, reasonable, small in occupied space, capable of providing convenience for overall layout of an intelligent cooking robot, stable in pan shaking action and convenient to use.

The invention discloses a microwave oven display method and a display device using the same; a time progress display method is introduced into a microwave oven display device to improve the cooking time awareness of operators; the time is expressed in a time progress bar form to improve the intuition of time display, enhance product appearance, and add selling points. A round auxiliary display area is added on a control panel, which effectively improve the integral appearance and grade of the microwave oven; the auxiliary display area is added and a status display area is added in the auxiliary display area; therefore a current temperature or power can be displayed according to program setting; the information content available for users is increased; real-time control of the barbecue or heating process by users is convenient; and the cooking quality is improved.

The invention discloses a single-electrode-controllable plasma oven. The single-electrode-controllable plasma oven comprises a base, one or more cooking ranges arranged on the base, and an electric control unit; each cooking range comprises a cookware support exposed above the base, and a plurality of discharge electrodes located on the inner side of the cookware support; each cooking range further comprises a high-voltage pack arranged in the base, wherein the high-voltage pack comprises a shielding shell and a plurality of miniature transformers arranged in the shielding shell in a sealed mode; and the input end of each miniature transformer is electrically connected with the electric control unit and separately controlled by the electric control unit, the output end of each miniature transformer is electrically connected with the corresponding discharge electrode, and each miniature transformer transforms low-voltage electricity input by the electric control unit into high-voltage electricity to be discharged through the discharge electrode electrically connected with the miniature transformer. Switching of each discharge electrode can be separately controlled, thus the heatingeffect of the plasma oven is accurately controlled, and meanwhile electromagnetic radiation generated by a high-frequency and high-voltage circuit in the plasma oven can be effectively shielded or restrained.

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 invention discloses a method for producing nutrient rich in selemium. The method comprises the following steps: mixing pretreated rice meal with corn meal with a certain proportion uniformly; adding sodium selenite, regulating the content water in the mixed meals; transferring the mixed meals to a single-screw extrusion machine to extrude; cutting the mixed meals into rice grain shape by using a rotary cutter; putting the rice grains at constant temperature and humidity to temper and age; and then drying and polishing, thus obtaining the nutrient rich in selemium. The nutrient rich in selemium is good in cooking quality, and can be contributed to eliminating peroxides and radicals in the bodies of customers in regions with selenium deficient soils, so cells are prevented from being damaged; and moreover, the tumor growth is inhibited, and the body immunity is improved.

The invention discloses nutrient health-care cooking-resistant rice noodles and a preparation method thereof. The nutrient health-care cooking-resistant rice noodles comprise the following raw materials of millet flour, soybean flour, white gourd powder, apple powder, lotus root starch, radix puerariae powder, garlic powder, vital wheat gluten, curdlan, sodium alginate, an amino acid additive, a natural preservative, table salt, composite carbonate, an enzyme preparation, sucrose esters and lecithin. According to the nutrient health-care cooking-resistant rice noodles and the preparation method thereof provided by the invention, the preparation process is simple, the obtained nutrient health-care cooking-resistant rice noodles have the advantages of being rich in nutrition, good in health-care effects, resistant to cook and not liable to break, and after being rehydrated, the nutrient health-care cooking-resistant rice noodles are smooth in surfaces, high in gloss, good in flexibility, chewy and the like; and the obtained rice noodles are good in quality, and the appetite of people is easy to initiate.

The invention provides a cooking device, comprising: a body; and a vibration assembly disposed on the body for vibrating a cooking material. The vibration assembly includes: a magnetostrictive member,the magnetostrictive member vibrating under an alternating magnetic field; an alternating magnetic field generating device for supplying the alternating magnetic field to the magnetostrictive member.The cooking device has good temperature resistance and fatigue resistance, good heat dissipation performance, high reliability, long service life, and can promote material extraction, emulsification,water absorption in cooking, improve cooking speed, and reduce nutrient loss of cooking materials, and improve cooking quality. The cooking device promotes container cleaning after cooking, and is easy to process, low in cost, easy in manufacturing and assembly, and can be widely used in batch kitchen appliance production.

The invention relates to a pressure-limiting valve with multiple pressure values and a pressure pan thereof. A manufacturing method of the pressure-limiting valve with multiple pressure values comprises the following steps of: firstly manufacturing an opening of an exhaust pipe into a trumpet-shaped taper opening with different sections at different heights; then installing multiple seal heads which have different sizes and can seal at the different heights of the trumpet-shaped taper opening on valve core wheel capable of rotating relatively to a valve body; and replacing the plug which is sealed the trumpet-shaped taper opening by a method of rotating the valve core wheel to change the pressure values, thus the pressure-limiting valve has multiple different pressure values. Besides, the pressure-limiting valve has relative lower cost due to a simple structure and is very convenient to use and very easy to accept by the masses.

The invention discloses low-GI whole-grain rice and application thereof, and belongs to the technical field of food. The low-GI whole-grain rice comprises low-GI rice, white rice and coarse cereals; the mass ratio of the low-GI rice to the white rice to the coarse cereals is (3-5): (0-2): 5; the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat. According to the low-GI whole-grain rice, no exogenous additive is added, the used raw materials are all natural sources, through reasonable matching of the low-GI rice, the white rice and the coarse cereals, the contents of the GI values can be neutralized, the effect of improving the adhesiveness and the elasticity of thelow-GI whole-grain rice can be achieved, the taste can be enriched, and the difference between the quality and the taste and the white rice is small; and the GI value of the product is less than 55, so that the product can be taken as staple food which can be eaten by diabetic groups safely.

The invention belongs to the technical field of food processing and discloses a rice conditioning process and an instant rice production method. On the basis of an instant high-temperature fluidization technique, rice conditioning pretreatment is realized; by a rice water refilling technique, preparation of conditioning liquid of soft rice flour and edible oil compound rice water is realized; by adoption of a rapid cooling film-forming technique, surface water retaining film increasing is realized so as to enhance water retention capacity, viscoelasticity and glossiness of rice. The productionmethod mainly includes steps of rice washing and draining, conditioning, cooking, aseptic packaging and quick cooling for film forming. By the rice conditioning process and the instant rice production method, industrial continuous production can be realized, and produced instant rice is glutinous without adhesion and great in taste after storage for 60 days.

The invention discloses a control method and device for a water temperature of a regulation part of a cocoon cooking machine. The cocoon cooking machine comprises a steam inlet pipe, a cold water inlet pipe and drainage pipes. The invention is characterized in that the control on the water temperature of the regulation part of a circular cocoon cooking machine is divided into a high temperature zone, a moderate temperature zone and a low temperature zone, the temperature is adjustable, 0.1-0.15% of surfactant is added into the regulation part according to the water amount, a drainage pipe is mounted in each of the high temperature zone, moderate temperature zone and low temperature zone, namely, a high-temperature zone drainage pipe, a moderate-temperature zone drainage pipe and a low-temperature zone drainage pipe are mounted in the high temperature zone, moderate temperature zone and low temperature zone, respectively, the mounting positions are determined according to the opening of a steam inlet valve of the regulation part and the water temperature, or the opening of the drainage pipes, the steam flow of the steam inlet pipe and the water flow of the cold water inlet pipe are adjustable. The invention skillfully controls the temperature at the desired process temperature by using relatively less water flow, thus the working efficiency of operators is greatly improved, renditta is reduced, and reelability is increased.