186results about How to "Sufficient water absorption" patented technology

The invention relates to a method for making foods by using a pressure cooker. The method for making foods comprises a non-pressure cooking stage which comprises the following specific steps of: driving an electromagnetic exhaust steam valve to be opened by using an electric control device; communicating the inside of an inner container with external atmospheric air; driving a heating device to heat foods in the inner container to a boiling state by using the electric control device; calculating boiling time t by using the electric control device; and when the boiling time t is longer than preset time t1, ending the non-pressure cooking stage. Foods in the pressure cooker are driven to overturn in a non-pressure boiling way, so that the foods in the inner container can absorb water sufficiently and be heated uniformly, the risk of surface non-flatness caused by insufficient local water absorption is eliminated, foul smell can be vaporized, and the mouthfeel is improved.

Provided is a rice cooker capable of cooking rice desirably in conformity with the change in the rice quality according to the season change. The rice cooker comprises a pot (7), into which food to becooked is poured, a cooker body (2) having an opening for housing the pot and heating means for heating the food in the pot, storage means stored with various cooking menus, a display panel for displaying the various cooking menus, operation means for performing the selection of the cooking menu and the change of the various settings, and a control device (24) for executing predetermined cookingsteps. The storage means is stored with the cooking conditions, which are given the levels prepared by dividing the cooking conditions according to the four seasons and the taste of the user for the cooked rice. When the four-season cooking menu is selected by the selecting means, the control device calculates, on the basis of the four-season cooking conditions set by the operation means and according to the favorite cooking condition set by the operation means, the cooking conditions at that level, and executes the cooking step.

The invention relates to a testing method for drying performance of a wool fabric, which is mainly used for testing naturally drying performance of a soaked fabric. The principle of the testing method is that performing balance weighing on a dry-cleaned wool fabric, soaking the dry-cleaned wool fabric into water with certain penetrating agents for absorbing water in a penetrating mode for certaintime, then taking the wool fabric out, hanging the wool fabric for drying in a dripping mode under the conditions of standard temperature and humidity, weighing the test sample at set intervals, and recording the time required by recovering the weight of the test sample before soaking as the natural drying time of the fabric according to comparison on weight changes of the wool fabric before soaking and after soaking. The testing method for the drying performance of the wool fabric utilizes an instrument for testing dry cleaning and a reagent for dry cleaning, thereby avoiding different additive and instability of operation. The reagent has strong penetrating quality so that water can be completely absorbed by the fabric, a water absorbability test can be finished in a short time, test results are quick and timely, a test method is simple and practical, no special detection equipment is required to be configured, and test cost is low.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The invention discloses a method for improving fruit free planting survival rate. The method includes the steps of firstly, digging a planting pit; secondly, mixing organic compost fertilizer; thirdly, selecting healthy and strong nursery stock; fourthly, watering; and fifthly covering white thin films. By the method, survival rate of nursery stock can be increased effectively, healthy growth of nursery stock can be guaranteed, production cost is lowered greatly, and significance for realizing expected targets is achieved.

The invention relates to a shiitake mushroom powder extruding, bulking puffing and processing method and processing equipment, and belongs to the technical field of food processing. The method comprises the following steps of performing drying and crushing, performing mixing and stirring, performing steam conditioning, performing extruding and puffing, and performing potary outputting. According to the method disclosed by the invention, the situation that water absorption is sufficiently performed by materials at high temperature is guaranteed by the steam preheating; and ideal material shapesare also provided for the subsequent extrusion and puffing; after the steam conditioning , heating and pressure boosting are reasonably controlled by the extrusion and puffing , so that the situations that the conditioned materials achieve the state of "supersaturation" of moisture content and pressure can be released instantly are guaranteed, subsequent working procedures of deep-frying and thelike are not needed, and under the premise that nutrient components are not damaged, the ideal puffing effect can be achieved, and crisp and exquisite mouth feels are further guaranteed; and besides,continuous mechanization for realizing the method disclosed by the invention is realized by the equipment disclosed by the invention, so that the method and equipment can be practically applied to industrial production and processing.

The invention discloses a yellow wine production method with improved rice raw material treatment. The method can remove the processes of soaking rice and washing rice. The rice raw material treatment comprises baking and water absorption for obtaining water absorbed rice for a rice steaming process. The method also can comprise pre-steaming and secondary water absorption before the rice steaming process. The rice raw material is treated by adopting a baking mode, so the rice soaking and rice washing processes are saved, rice milk water is not produced, zero discharge of the rice milk water is realized, and the treatment cost of the rice milk water is reduced. Two rice steamers are connected in series for steaming, so the rice fully absorbs water, undercooked rice is reduced as much as possible, and the stability of fermentation is kept.

The invention discloses a method for making a tea-based beverage through a capsule beverage machine, and belongs to the technical field of beverage preparation. According to the method for making thetea-based beverage through the capsule beverage machine, the problem that a tea-based beverage made by an existing tea making machine is low in quality is solved. According to the method for making the tea-based beverage through the capsule beverage machine, the capsule beverage machine comprises a brewing head provided with a water inlet pricking needle and a leading-out pricking needle, a brewing cup for accommodating a capsule, and a liquid supplying mechanism; and the liquid supplying mechanism communicates with the water inlet pricking needle, and a tea raw material accommodating cavity is formed in the capsule. The method for making the tea-based beverage comprises the steps that a water-absorbing stage is conducted, specifically, the liquid supplying mechanism leads brewing liquid into the tea raw material accommodating cavity through the water inlet pricking needle, so that tea raw materials are soaked and absorb water; a tea extracting stage is conducted, specifically, the liquid supplying mechanism leads the brewing liquid into the tea raw material accommodating cavity through the water inlet pricking needle, and soluble substances in the tea raw materials are extracted to form tea liquid; and a tea discharging stage is conducted, specifically, the tea liquid in the tea raw material accommodating cavity is discharged through the leading-out pricking needle.

The invention relates to a colored brown rice cooking control method and device and an electric rice cooker. The colored brown rice cooking control method comprises the steps that the rice variety ofa to-be-cooked colored brown rice is acquired; in a rice soaking stage of cooking, a heating body is controlled to heat a pot containing the to-be-cooked colored brown rice, and a thermodynamic stateparameter in the pot in the rice soaking stage is detected; when the thermodynamic state parameter in the pot in the rice soaking stage reaches a soaking thermodynamic state parameter corresponding tothe rice variety, the heating body is controlled to work when the change of the thermodynamic state parameter in the pot does not exceed a heating power of a preset rice soaking fluctuating value, and timekeeping is carried out; when the time-counted duration in the rice soaking stage reaches a soaking duration corresponding to the rice variety, the next stage after the rice soaking stage begins.The colored brown rice cooking control method and device and the electric rice cooker can increase the retaining content of anthocyanin of the cooked colored brown rice.

Provided are a cooking appliance, a method of cooking, and a computer storage medium, the cooking appliance including: a pot body in which an inner pot is disposed; the cover body is arranged on the cooker body in an openable and closable manner, and when the cover body covers the cooker body, a cooking space is formed between the cover body and the inner pot; and the control device is configuredto heat by using first power when a cooking program is in a water absorption stage, and heat by using second power when the temperature of the bottom of the inner pot is detected to reach a first preset temperature value until the water absorption process is finished, wherein the second power is less than the first power. Therefore, in the embodiment of the invention, the first power can be used for quickly reaching the first preset temperature value, the food can be quickly absorbed, the sufficient water absorption can be realized in a short time, the effect of the food with high water content after cooking can be more uniform, the taste of the cooked food can be ensured, and the user experience is further improved.

The invention relates to the technical field of concrete manufacturing, and specifically relates to a concrete maintenance device comprising a water catchment layer, a foam plastic layer and a linen layer. The water catchment layer is a plastic film bag with water-permeable holes opened in its bottom. The plastic film bag is arranged above the foam plastic layer. The foam plastic layer is arranged above the linen layer. The peripheries of the water catchment layer, the foam plastic layer and the linen layer are connected head-to-tail and sealed by limiting plates. The plastic film bag is connected with a water pipe; and the water pipe is communicated with a water tank through a water pump. The concrete maintenance device is simple in structure; the arrangement of the water catchment layer can ensure the foam plastic layer to be always in a wet state; the foam plastic layer provides a water source having enough water to the linen layer, thereby allowing the linen layer to completely absorb water for conveniently implementing heat preservation and wet preservation operations to the concrete. The concrete maintenance device is convenient to use, is water-saving and labor-saving, and is able to keep the humidity and the substantially constant temperature of the concrete maintenance surface, accordingly ensuring the concrete maintenance quality as much as possible.

The invention relates to an egg-contained dry food and aims to solve the problems of poor water absorption and expansibility, poor taste, poor floatability and high product price of the traditional egg-contained dry food. The egg-contained dry food is prepared by the following steps of: mixing the following components in parts by weight: 1500-3500 parts of egg powder, 1000-3000 parts of starch, 500-1500 parts of granulated sugar, 200-400 parts of vegetable oil, 250-350 parts of table salt, 50-150 parts of gourmet powder and 1-5 parts of carotene; then, stirring by using water with the mass concentration of 1-10% and the temperature of 0-30 DEG C to form a dough with the water content of 10-40%, wherein the water internally contains a swelling agent; then, forming by using a granulator to prepare grains, heating the grains to over 85 DEG C at the microwave strength of 500-3000J/g within 10-60s, and drying the grains until the water content is up to 8-20%; and then, drying the grains under hot air of 50-80 DEG C until the water content is up to 1-8% and the volume weight is up to 0.20-0.30g/ml to obtain the egg-contained dry food, wherein the egg-contained dry food is porous, the weight of the egg-contained dry food is increased by 4-8 times when the egg-contained dry food restores because of absorbing water in hot water or soup with the temperature over 80 DEG C for 2-5 min, and the restored food floats on the surface of boiling water or soup after 5min.

The invention provides a rapid breeding method of Euryodendron excelsum cultivation seedlings. The method comprises the steps of explant selection and disinfection, aseptic seedling culture, clustered bud induction, rooting culture, seedling strengthening culture and seedbed culture. Compared with traditional seedling growing methods of Euryodendron excelsum, the method provided by the invention has the advantages of small amount of needed Euryodendron excelsum seeds, realization of short-time mass propagation, keeping of excellent hereditary features of Euryodendron excelsum, good quality of seedlings, low malformed seedling rate, high survival rate of the seedlings reaching 90%, high survival rate of cultivated seedlings reaching 80%, good growth vigor of transplanted nursery stocks, no runt seedlings, effective solving of the problems of increasing reduction of wild resources and difficult natural population updating of Euryodendron excelsum, and provision of technical support for effective protection of the rare and endangered plant Euryodendron excelsum.

The invention discloses a pelletizing method for reducing bentonite consumption. Bentonite is adopted as a binding agent. The pelletizing method comprises the steps of mixing, pelletizing, drying and preheating and roasting. In the step of mixing, a mixture of Qing Gangping concentrate powder with the weight ratio of 50%-70% and XiChang South concentrate powder with the weight ratio of 30%-50% is adopted as pelletizing concentrate powder; and during mixing, water is firstly added to the bentonite to wet the bentonite, and then the bentonite is mixed with the pelletizing concentrate powder to form mixed powder. The bentonite is fully expanded through selective treatment on concrete powder raw materials and control over parameters in the bentonite mixing step, the concentrate power is in full contact with the bentonite, the effective utilization rate of the bentonite is improved, and therefore pelletizing quality is improved.