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Stewing machine and stewing method

A stewing and container technology, applied in the field of stewing machines and stewing, can solve the problems of excessive dissolution, long stewing time, damage, etc., and achieve the effects of improving solubility, shortening stewing time, and improving dissolution efficiency

Active Publication Date: 2012-11-28
SHENZHEN ZOFU TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Among the traditional cooking methods such as food processing and meal making, stewing is a very commonly used method, but the traditional stewing method has many defects, such as: low dissolution efficiency of ingredients, long stewing time; If a large amount of water is consumed, the water will become less and less, causing the minerals to exceed the standard; another example: due to the high temperature and high pressure of the pressure cooker, too many unnecessary ingredients will be dissolved out, resulting in a poor taste, and sometimes the high temperature and high pressure will cause Has a destructive effect on certain ingredients in food
In order to solve this problem, people use low fire stewing, but the stewing time will be greatly extended

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0029] Such as figure 1 The shown stewing machine includes: an optional base 1, a heating element 2, a stewing container 3, a sealing cover 4 of the stewing container, a first conduit 5, a cooling fan 6, a condenser 7, a second conduit 8, and a buffer container 9. Wherein the first conduit 5, the cooling fan 6, the condenser 7, the second conduit 8, and the buffer container 9 are sealed and communicated in sequence to form a negative pressure generating device, which is sealed with the stewing container 3 through the stewing container sealing cover 4 connected.

[0030] Taking ingredients stew as an example, its working principle and stewing method are as follows:

[0031] Put the ingredients into the container 3, put it on the base 1, cover the stewing container sealing cover 4 tightly, and heat the heating element 2 with electricity to stew, and the steam generated during stewing enters the condenser through the conduit 5 , the steam is cooled into water under the action ...

Embodiment 2

[0041] Such as figure 2As shown, in this embodiment, on the basis of Embodiment 1, a siphon tube 10 is added. One end of the siphon tube 10 is airtightly connected with the stew container 3 , and the other end extends from the upper opening of the buffer container 9 to the bottom of the buffer container 9 . And there is a one-way valve in the siphon 10, which only allows the fluid to flow in one direction from the buffer container 8 to the stewing container 3; there is also a one-way valve in the first conduit 5 or the second conduit 8, which only allows the fluid to flow from the buffer container 8 to the stewing container 3; The stewing container 3 flows in one direction to the buffer container 8 .

[0042] Although the siphon tube 10 is added, due to the effect of the one-way valve, the steam generated during stewing will enter the condenser through the conduit 5 as in the first embodiment, and will not directly reach the buffer container 9 through the siphon tube 10 . As...

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Abstract

The invention discloses a stewing machine and a stewing method. The stewing machine comprises a container and a heating body for heating the stewing container, wherein the stewing machine further comprises a stewing container sealing cover and a negative pressure generator preferably consisting of a first conduit, a condenser, a second conduit and a buffer container, which are hermetically communicated with one another; and the other end of the first conduit extends into the stewing container through the stewing container sealing cover and is connected with the stewing container. The stewing machine forms a loop (heating-water vapor-condensation-negative pressure back-suction) by virtue of negative pressure back-suction, so that the water volume is not reduced or slightly reduced during the stewing process. Besides, the food materials are extruded and torn by multiple negative pressure procedures, to greatly increase the dissolution area and thus to increase the degree of dissolution and improve the dissolution efficiency.

Description

technical field [0001] The invention relates to a stewing machine and a stewing method, which are mainly used in cooking processes such as food material processing and meal making, and can also be used for decocting medicines. Background technique [0002] Among the traditional cooking methods such as food processing and meal making, stewing is a very commonly used method, but the traditional stewing method has many defects, such as: low dissolution efficiency of ingredients, long stewing time; If a large amount of water is consumed, the water will become less and less, causing the minerals to exceed the standard; another example: due to the high temperature and high pressure of the pressure cooker, too many unnecessary ingredients will be dissolved out, resulting in a poor taste, and sometimes the high temperature and high pressure will cause Has a destructive effect on certain ingredients in food. In order to solve this problem, people adopt low fire stewing, but the stew...

Claims

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Application Information

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IPC IPC(8): A47J27/00A23L1/01A61J3/00A23L5/10
CPCA47J2027/043A47J27/04A23L1/0135A23L5/17
Inventor 姚正礼
Owner SHENZHEN ZOFU TECH
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