57results about How to "Save cooking time" patented technology

The present invention discloses a portable cooked rice made of various cereals and its preparation method. Said preparation method includes the following steps: (1), washing main food material, soaking main food material in water, then taking out and draining; (2), cooking said main food material to obtain cooked rice; (3), in the process of cooking rice adding proper quantity of flavouring material, and mixing them; and (4), forming the flavoured cooked rice, packaging and sealing so as to obtain the invented portable cooked rice. The above-mentioned described main food material can be rice, millet, corn, red rice, glutinous rice, black rice, coix seed, grains of sorghum, grains of wheat, buckwheat, naked outs, soybean, black beans, mung beans, potato and sweet potato, etc. The described flavouring material includes edible salt, sugar, hot pepper and/or perfume.

The invention discloses a four-drive cooking frying machine. The four-drive cooking frying machine comprises a cooking cavity, a heat exchanging cavity and a heat preservation box. The frying pan, a decocting pan, a steaming furnace box and a stewing furnace box are arranged in the cooking cavity; high-temperature flue gas generated through cooking in the cooking cavity is subjected to heat exchanging through the heat exchanging cavity to be discharged, a heat exchanging water pipe is arranged in the heat exchanging cavity, cold water enters the water feeding end of the heat exchanging water pipe, the hot water discharging end of the heat exchanging water pipe is connected with the heat preservation box, and the heat preservation box is used for supplying hot water. According to the four-drive cooking frying machine, the frying pan, the decocting pan, the steaming furnace box and the stewing furnace box are arranged in the cooking cavity, four dish types can be driven and cooked at the same time, the four furnaces are integrated, full-automatic working can be achieved, and labor is really saved. Meanwhile, the heat exchanging cavity and the heat preservation box are arranged, waste heat when cooking is carried out through the four furnaces is recycled, energy waste and heat pollution when cooking is carried out through an additional cooking range are avoided, the efficiency is achieved, and energy is saved. In addition, as oil contamination in oil smoke is completely condensed and filtered in the heat exchanging process, it is avoided that the environment is polluted through oil smoke. The invention further provides the frying pan.

The invention discloses a multi-menu combined cooking control method. The method includes the steps of combining sub-cooking-tasks, meeting the combined execution condition, included in multiple different digital menus to generate a combined cooking task, and conducting simultaneous cooking or continuous cooking, wherein different cooking objects can be processed in order through the combined cooking task according to different attributes and different cooking control parameters of the cooking objects. By means of the cooking control method, the cooking flow is optimized, the cooking time is saved, energy is saved, and the cooking efficiency is improved. The invention further provides a multi-menu combined cooking control system adopting the cooking control method, and the problems of the rigid cooking flow and the low cooking efficiency brought by existing digital menu solidification data are solved.

A three-dimensional cooking machine includes a control computer and a food ingredient laminating device. The control computer is used for previously storing an image file of a desired food model and outputting a control command corresponding to the image file of the food model. The food ingredient laminating device includes an ink-jet printer. The ink-jet printer is controlled to perform a three-dimensional food laminating operation according to the control command from the control computer.

The invention discloses a full-automatic intelligent meal separating machine which comprises a base. The full-automatic intelligent meal separating machine is characterized in that a sliding rail is arranged on the base and provided with a plate input conveying device; the plate input conveying device can slide on the sliding rail, store dinner plates and convey the dinner plates into the meal separating machine; and the base is provided with a plate output conveying device, and the plate output conveying device can transfer and convey the dinner plates to the position below a meal separating opening of the meal separating machine through the plate input conveying device and push out the dinner plates after meal separating. The full-automatic intelligent meal separating machine aims at overcoming the defects in the prior art, is simple in structure, can automatically carry out meal separating and meal delivering, saves meal fetching time, increase efficiency, and is safer and more sanitary.

The invention relates to a machine, in particular to a continuous cooking machine, which comprises a feeding device, a vegetable washing basin, a vegetable frying pan and a discharging device which are successively connected. A kitchen knife capable of lifting up and down is disposed in the middle of the top of the feeding device; a lifting and overturning device is arranged on the vegetable washing basin, and a spraying head is disposed above the vegetable washing basin; an inclined plate and a conveying belt are disposed between the vegetable washing basin and the vegetable frying pan; the lifting and overturning device is disposed on the vegetable frying pan; and a rotatable condiment tray is disposed above the left side of the vegetable frying pan. The continuous cooking machine is simple in structure, can realize continuous operation, avoids troubles during manual vegetable frying operation of people, can save cooking time, and is more convenient and fast in use.

A disclosed loose-packed freeze-dried vegetable-fruit product special for housewives is prepared from the following raw materials in parts by weight: 40-50 parts of apple, 10-20 parts of banana, 10-20 parts of peach, 10-20 parts of prunus salicina, 5-10 parts of vatica mangachapoi, 10-20 parts of strawberry, 30-50 parts of celery, 5-10 parts of carrot, 10-30 parts of beans, 5-10 parts of rice, 5-10 parts of millet and 5-10 parts of corn. According to the vegetable-fruit product, freeze-drying technology is utilized for processing fresh food materials, so that the original taste and nutritive value of food are perfectly kept; and the vegetable-fruit product is extremely long in fresh-keeping stage, simple and safe in eating method, and is capable of fully satisfying demands of different-type crowds.

The invention relates to a method for utilizing a food processing machine to make soybean milk, and particularly provides a method for utilizing a household soybean milk machine with an inner smashing cup to make soybean milk. The method includes the following steps that a cover body which can be opened at a certain temperature is arranged on the inner smashing cup of the soybean milk machine; a smashing tool of the soybean milk machine smashes materials in the smashing cup, the materials are mixed with water to form thick milk or mash or paste with certain temperature, then, the thick milk or the mash or the paste is automatically discharged from the inner smashing cup at the certain temperature, and the thick milk or the mash or the paste is mixed with water in a cup body to form the soybean milk. According to the method, the automatic milk discharge and mixing processes are set, so that automatic control of the soybean milk machine is achieved, the whole milk making process is rapidly and easily conducted, the soybean milk machine is human-friendly and automated, and customers can conveniently use the soybean milk machine. The soybean milk made from the method is adjustable in concentration and fine and smooth in taste.

The invention discloses freeze-dried vegetables and fruits specially used for adult daily packaging. The nutritious freeze-dried vegetables and fruits are prepared from following vegetable and fruit raw materials, by weight, 20 to 40 parts of apple, 20 to 40 parts of pear, 10 to 20 parts of peach, 5 to 10 parts of plum, 30 to 50 parts of celery, 20 to 30 parts of garlic, 30 to 50 parts of green vegetable, 5 to 10 parts of carrot, 5 to 10 parts of bean, and 5 to 10 parts of corn. According to the freeze-dried vegetables and fruits, freeze drying technology is adopted for processing fresh food materials, original taste and nutritional value of food materials are maintained preferably, fresh-keeping period is extremely long, editable method is simple and sage, and different demands are satisfied.

The invention discloses a preparation method of cooked rice food with rich nutrition. The preparation method comprises steps as follows: peanut protein powder and a phosphate buffer solution are mixed and stirred uniformly, wherein the phosphate buffer solution is neutral, protein glutaminase is added, the mixture is stirred, filtered, washed and subjected to spray drying, and a prepared material is obtained; rice, mung beans and corn are uniformly mixed and washed clean, the prepared material is added and stirred uniformly, the mixture is cooled, kept at the constant temperature, unfrozen, heated, kept at the constant temperature, subjected to steam cooking treatment and microwave cooking treatment, sent to a drum cooler to be cooled, steamed under high pressure, cooled and sterilized, and the cooked rice food with rich nutrition is obtained.

The invention discloses an automatic rice selling machine comprising a housing, a rice warehouse region, a molding region, a rice exit region, a pallet and a controller. The rice warehouse region, the molding region and the rice exit region are disposed in the housing; the molding region is disposed over the rice warehouse region, and a lower end of the molding region is provided with model pieces; the rice exit region is positioned below the rice warehouse region; a lower end of the rice warehouse region is provided with a plurality of opening/closing pieces corresponding to pieces of cut rice one by one; a lower end of the rice exit region is provided with a rice exit; the pallet is positioned at a lower end of the rice exit and used for disposing rice plates; the housing is provided with a card swiping region; the molding region, the opening/closing pieces and the card swiping region are connected with the controller, and the controller controls the molding region to move downwardly so as to enable the model pieces to cut the rice in the rice warehouse region into pieces; and when card consumption happens, the controller also controls the opening/closing pieces to open or close so as to lower the rice to the pallet through the rice exit region. According to the automatic rice selling machine, workload of workers is reduced, and the existing disadvantages of manually selling rice at present are solved.

The invention relates to a residue-free instant marinating material. The residue-free instant marinating material is characterized by being prepared from the following spices in parts by weight: 10-17parts of star anise, 5-8 parts of rhizoma kaempferiae, 2-3 parts of villous amomum fruits, 3-5 parts of radix angelicae, 3-5 parts of white peony roots, 2-5 parts of cloves, 5-7 parts of cinnamon bark, 8-10 parts of fennel fruits, 1-3 parts of bay leaves, 1-3 parts of fructus tsaoko, 5-8 parts of ligusticum chuanxiong, 3-7 parts of licorice roots, 3-6 parts of dried orange peel, 1-3 parts of murraya paniculata, 3-6 parts of nardostachys jatamansi roots, 1-3 parts of rhizoma polygonati fruits, 1-2 parts of rhizoma alpiniae officinarum, 6-8 parts of Chinese prickly ash, 1-2 parts of fructus piperis, 5-8 parts of old ginger, 4-7 parts of scallions, 8-14 parts of white granulated sugar, 2-3 parts of chicken essence, 1-3 parts of monosodium glutamate, 20-30 parts of table salt and 1-2 parts ofethyl maltol. The residue-free instant marinating material disclosed by the invention not only has the same fragrance as that of a conventional marinating material, but also is free from precipitateor residues in the marinating process, and marinating liquid can be quickly made.

The invention discloses a double-servo handling device for a handkerchief paper packing machine. A feeding mechanism is used for conveying handkerchief paper to the position below a scraping mechanism, the scraping mechanism scraps and feeds the handkerchief paper on the feeding mechanism to a first receiving mechanism, the first receiving mechanism conveys the received handkerchief paper to a second receiving mechanism, the second receiving mechanism moves down for height of one layer of handkerchief paper every time the second receiving mechanism receives one layer of handkerchief paper conveyed by the first receiving mechanism, then the first receiving mechanism conveys the next batch of handkerchief paper to the position above the previous batch of handkerchief paper on the second receiving mechanism, multiple layers of handkerchief paper are stacked on the second receiving mechanism layer by layer, and when the number of layers of handkerchief paper reaches the preset number of layers, a pushing mechanism acts to push the multiple layers of stacked handkerchief paper to follow-up equipment. The two servo receiving mechanisms are adopted and cooperate with a handling mechanism,one servo receiving mechanism is used for receiving the material, the other servo receiving mechanism is used for waiting for the material below, so that handling stability is improved, and a packaging requirement of relatively high products can be met.

The invention discloses soy sauce provided with solid particles and a preparation method thereof and belongs to the technical field of soy sauce. The soy sauce is composed of, by weight, 500 parts of sauce, 6-10 parts of lilac, 0.5-1.5 parts of lentinus edodes, 0.2-0.7 part of angelica sinensis, 0.1-0.4 part of vanilla, 0.1-0.3 part of codonopsis pilosula, 0.3-0.6 part of cyperus rotundus, 0.1-0.3 part of piemarker seeds, 0.1-0.3 part of alyce clover, 0.3-0.6 part of cymbopogon citratus and 0.1-0.3 part of mint. The soy sauce provided with the solid particles can be used as seasoning for stewing meat and making dumpling filling, when the soy sauce is used, no other seasoning is required to be added, cooking time is saved for a chef, flavor-intensifying solid mixtures in the soy sauce are in small-particle states in the soy sauce, seasoner fragrance can be preserved to the greatest extent, and the storage life is long.

The invention discloses mushroom cold noodles and a preparation method of the mushroom cold noodles. The formula comprises the following materials in parts by weight: 30-70 parts of mushroom powder, 10-50 parts of purple potato flour, 20-60 parts of potato flour, 100-200 parts of wheat flour, 10-20 parts of starch, 3-7 parts of edible salt and 0.6-1 part of monosodium glutamate. The preparation method comprises the steps of kneading a dough blank, tabletting, extruding to form strips, fermenting, steaming the noodles, cooling at room temperature and packaging. The mushroom cold noodles prepared by the preparation method can fully play a health role of mushrooms and is deeply loved by people due to convenience in eating, fresh and cool taste and rich nutrients.

The invention relates to an accelerated training method for the digitalized culinary arts of the Chinese food. The method is based on the transformation of a conventional method through a scientific method, employs the degree centigrade for temperature measurement, minute and second for timing and gram for weighing according to the qualification, quantification and metering requirements of raw materials in an original cookbook, expresses the quantity through a specific number, improves the functions of the cookbook, and has the operability and repeatability. During training, the method enablestrainees to understand the cookbook, to master the cutting skill, to measure the temperature, to use a weighing tool, and to estimate the work. The acceleration lies in determining the training rangeaccording to a training region and a trained object, determining the fewest demonstrative dishes according to the requirements of the scientific production and the rule, generality and a cooking method, forming a cookbook of the dishes for the demonstrative teaching, so as to achieve a purpose that a trainee can make ten or more dishes if the trainee masters the making of one dish and can make one hundred or more dishes if the trainee master ten or more dishes. Moreover, the training contents comprise all dishes, so as to achieve an effect of enabling the trainee to master the skills in two classes after five hours.