Cooking utensil and method method

Abstract

The invention provides a cooking utensil and a cooking method. The cooking utensil is provided with a containing part for containing materials, comprising a temperature control module arranged in cooperation with the containing part for monitoring a first temperature value of the materials before the fermentation process and monitoring a second temperature value of the materials during the fermentation process. By adopting the technical scheme of the invention, the pasta flavor is more rich, the soft and pleasant sour flavor of the pasta is increased, the deficiency of the fermented flavor ofthe pasta produced by the rapid fermentation method is remedied, the texture of the pasta is improved, and the growth and multiplication of the miscellaneous bacteria in the production process are inhibited.

Description

technical field [0001] The invention relates to the technical field of bread machines, in particular to a cooking utensil and a cooking method. Background technique [0002] Hand-making pasta is time-consuming and laborious. With the development of science and technology, bread machines have appeared to replace hand-made pasta. The method of making pasta with bread machines is generally yeast fermentation. The production process includes dough mixing ~ fermentation ~ shaping ~ fermentation ~ kneading noodles ~ Baking. [0003] In the related art, there are the following technical defects in the pasta made only by yeast fermentation method: [0004] (1) The produced pasta has defects such as monotonous flavor, low softness, poor taste, easy aging, and short shelf life. [0005] (2) There are potential food safety hazards in the additives and improvers added to increase the flavor of pasta; [0006] (3) There is a lack of monitoring of parameters such as temperature and hum...

AI Technical Summary

Problems solved by technology

[0004] (1) The produced pasta has defects such as monotonous flavor, low softness, poor taste, easy aging, and short shelf life.

[0005] (2) There are potential food safety hazards in the additives and improvers added to increase the flavor of pasta;

[0006] (3) There is a lack of monitoring of parameters such as temperature and humidity in the pasta making process, and the uncontrollable temperature and humidity will lead to the rapid reproduction of miscellaneous bacteria, and the yeast itself cannot inhibit the reproduction of miscellaneous bacteria, which will seriously affect the health of the eater and use to experience

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