1853 results about "Cooked food" patented technology

An automatic cooking and vending machine, for preparing, dispensing, and vending a plate of cooked food to a paying customer, comprising a food storage compartment mounted to a rectangular housing. The food is prepared within the housing, under the direction of a computer. Additionally, the customer utilizes the computer to place an order for a particular plate of food. The food storage compartment has a plurality of different food storage containers. The housing encloses two movable cooking pots, a quantity measuring device for measuring and dispensing a precise quantity of different foods into one of the cooking pots, two movable gas burners for heating the food within the cooking pots, and a plate dispensing system for shuttling an empty plate underneath the cooking pot to receive the prepared dish and then, to the customer receiving platform extending from the housing.

An on-demand robotic food assembly line can include one or more conveyors and one or more robots, operable to assemble food items in response to received orders for food items, and one or more ovens operable to, for example, partially cook assembled food items. The on-demand robotic food assembly line can optionally package the assembled and partially cooked food items in packaging, and optionally load the packaged partially cooked food items into portable cooking units (e.g., ovens) that are optionally loaded into racks that are, in turn, optionally loaded into delivery vehicles, where the food items are individually cooked under controlled conditions while en route to consumer destinations, such the cooking of each food item is completed just prior to arrival at the consumer destination location. A dynamic fulfillment queue for control of assembly is maintained based at least in part on estimated transit time for orders.

In general, one embodiment of the invention is directed to food holding apparatus for holding pre-cooked food at a selected holding temperature. The apparatus comprises a cabinet having at least one holding compartment therein, and pre-cooked food in the holding compartment, the food having been previously cooked in a cooking appliance. At least one radiant heat source is spaced above the food a distance less than 12 inches for delivering radiant heat to the food. A control mechanism varies the amount of radiant heat delivered by the heat source to the food to maintain the food at the selected holding temperature. A related method is also disclosed.

Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle / program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle / program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle / program is correctly selected; (3) the correct cooking cycle / program is followed to completion and (4) the quality of the cooked food product meets expected standards.

A system and method for managing food production, inventory and delivery in a restaurant by automatically monitoring the types and quantities of food types that have been cooked and are in a cooked food holding area. Food holding trays are equipped with radio frequency identification (RFID) tags, and holding cabinets are equipped with RFID interrogators. The type and quantity of food items are determined manually or by machine vision or weighing systems, and the data is stored on the RFID tags and in a controller. The system manages the use of food items on a first-in, first-out basis, alerts operators when the inventory of an item is nearing exhaustion, and alerts operators when food items in the holding area must be discarded. The system manages movable trays of food no matter where in the facility they are located.

The invention is suitable for the technical field of intelligent cooking and provides a cooking control method, a cooking control device and an intelligent electric rice cooker. The method comprises the following steps: acquiring cooking information, wherein the cooking information comprises information of food to be cooked, cooking environment information, cooking equipment information and user setting information; calling a corresponding cooking control table according to the acquired information of the food to be cooked and generating a cooking control program according to the cooking control table, the cooking environment information, the cooking equipment information and the user setting information; and sending the cooking control program to cooking equipment to ensure the cooking equipment to cook. Each party related to cooking can be influenced; the cooking information is completed; and a virtual cooking platform is constructed to cook the foods. Therefore, the quality maximization of the cooked food is implemented, the application of the Internet of Things (IOT) in the field of cooking is implemented, the cooking of the food which accords with the Individual requirements of users is implemented and the effect of meeting the requirements of the users to the greatest extent is implemented.

A roller grill divider assembly includes a frame adapted to rest upon on a roller grill and one or more dividers securable to the frame. The roller grill includes multiple tubes having outer surfaces adapted to transfer heat to a pre-cooked food product. The one or more dividers are in contact with the multiple tubes and are adapted to adjust along a length of the frame to multiple positions such that the pre-cooked food product is substantially prevented from passing beneath the one or more dividers.

A system and method for managing food production, inventory and delivery in a restaurant by automatically monitoring the types and quantities of food types that have been cooked and are in a cooked food holding area. Food holding trays are equipped with radio frequency identification (RFID) tags, and holding cabinets are equipped with RFID interrogators. The type and quantity of food items are determined manually or by machine vision or weighing systems, and the data is stored on the RFID tags and in a controller. The system manages the use of food items on a first-in, first-out basis, alerts operators when the inventory of an item is nearing exhaustion, and alerts operators when food items in the holding area must be discarded. The system manages movable trays of food no matter where in the facility they are located.

The invention provides a temperature probe, a cooking device and a heating control method. The temperature probe comprises a probe, a hardware box and a clamp, wherein a temperature sensor is arranged in the probe, is inserted into food and / or soup to detect the temperature and wirelessly sends a temperature detection signal to a controller of the cooking device through a probe wireless transmission device, so that the controller judges whether the cooking degree of food and heating firepower are proper according to the temperature detection signal and adjusts the heating power of the heating device to improve the cooking effect if the heating firepower is judged to be improper. The temperature of food and soup is detected by the temperature probe, whether the cooking degree of the food and the heating firepower are proper is judged according to the detected temperature signal, and the judgement mode is more reliable than that according to food color and appearance change. The problem that cooked food is not yet done or overdone due to misjudgment by a user can be effectively solved, and the user can more easily obtain nutritional and delicious food.

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

The invention discloses an electric pressure cooker, which comprises a cooker body, a cooker cover, a pressure limiting valve and a driving mechanism for driving the pressure limiting valve, wherein the cooker body comprises an outer pot and an inner pot which is arranged in the outer pot; the inner pot is used for accommodating cooked foods and a heating piece, which is used for heating the inner pot, is arranged in the outer pot; the cooker cover is arranged on the cooker body; an exhaust mechanism, which communicates with the interior of the inner pot, is arranged on the cooker cover, and diameter of the exhaust passage is within a range from 3.3mm to 30mm; the pressure limiting valve is movably arranged at the upper side of the exhaust passage so as to open or seal the exhaust passage; the inner pot is heated by the heating piece and the pressure limiting valve, which is driven by virtue of the driving mechanism, is used for sealing the exhaust passage so as to increase pressure in the inner pot and to keep the pressure in the inner pot at a rated pressure when the electric pressure cooker is under a boosting mode; and the inner pot is heated by the heating piece and the pressure limiting valve, which is driven by virtue of the driving mechanism, is used for opening the exhaust passage so as to release the cooking pressure in the inner pot when the electric pressure cooker is under a buck mode. With the application of the technical scheme provided by the invention, problems in the prior art that an electric pressure cooker are long in cooking duration and complex in operating steps of flavoring and thickening are solved.

A control system for a cooking appliance can operate in first or second modes of operation. In the first mode, a consumer is required to input both a temperature parameter and a time parameter before initiating a cooking operation. Once the cooking operation has completed, the control system operates the cooking appliance in a low temperature mode for a predetermined period. In this manner, a cooked food item is maintained at a reduced temperature so that the food item does not burn. In the second mode, the consumer can choose to bypass the required time input parameter so as to operate the cooking appliance based solely on the temperature parameter.

Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg / cm3.

A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life.

An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and re-heats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.

The invention provides a cooking utensil. The cooking utensil comprises a pot body, a pot cover and a sensor structure. The pot body is used for containing cooked food, and a heating device is arranged in the pot body. The pot body is arranged on the pot body. The sensor structure is used for acquiring cooking environment parameters and / or cooking food material parameters, wherein the cooking utensil has a depressurizing cooking stage, in the depressurizing cooking stage, the heating device stops heating and continues for a preset time, and the preset time is determined according to the cooking environment parameters and / or the cooking food material parameters. By means of the technical scheme, the problem that an electric pressure cooker in the prior art can be uncovered for eat after a long time after cooking is completed is solved.

The invention discloses an electric pressure cooker, which comprises a cooker body, a cooker cover and a driving mechanism, wherein the cooker body comprises an outer pot and an inner pot which is arranged in the outer pot, and the inner pot is used for accommodating cooked foods; the cooker cover is arranged on the cooker body and the cooker cover covers the inner pot in a sealing mode; an exhaust passage which communicates with the interior of the inner port and a pressure limiting valve which is in charge of controlling a ventilation state of the exhaust passage are arranged on the cooker cover; the driving mechanism comprises a power mechanism which is used for offering rotating motion of a rotating shaft and a threaded transmission mechanism which is used for converting rotation of the rotating shaft into vertical motion of the pressure limiting valve; and the threaded transmission mechanism comprises threaded pillars and threaded holes which are mutually matched. With the application of the technical scheme provided by the invention, a problem in the prior art that an electric pressure cooker, which cannot achieve continuous exhausting, is poor in cooking effect since foods cannot be kept turning continuously is solved.

An intelligent cooker with a fire prompting function comprises a pot body and a pot cover. The pot body is connected with a handle. The handle is internally provided with a control chamber and a fire prompting device. The fire prompting device comprises a built-in chip processor, a display screen exposed out of the handle, and a thermocouple set arranged on the pot body. The chip processor is connected with the display screen and the thermocouple set. By the arrangement of the fire prompting device and the application of the chip processor, the temperature of the pot body is accurately controlled, the stability of cooking temperature is ensured, fire is more accurately controlled during cooking, and the cooked food taste is improved. The intelligent cooker has the advantages of being simple and reasonable in structure, convenient to operate, durable and visual.

The invention provides an electric pressure cooker. The electric pressure cooker comprises a cooker body, a cooker lid, an exhaust pipe, a relief valve and a switching device; the cooker body is usedfor containing cooked food, the cooker lid is arranged on the cooker body, the exhaust pipe is arranged on the cooker lid and communicated with the cooker body, the relief valve is arranged on the exhaust pipe, and a first magnetic part is arranged on the relief valve; the switching device is arranged in the cooker lid and movably arranged relative to the relief valve, multiple second magnetic parts different in magnetism are arranged on the switching mechanism, the second magnetic parts and the first magnetic part cooperate with each other and apply magnetic force to the relief valve, the switching device has multiple switching positions, and when the switching device moves between the different switching positions, the magnetic force applied to the relief valve is changed. According to the technical scheme, the problem that in the prior art, a magnetic drive structure of the relief valve of the electric pressure cooker needs high manufacturing precision and installation precision issolved.

The invention discloses a control method of an electric pressure cooker. The electric pressure cooker comprises a cooker body, a cooker cover and a driving mechanism, wherein the cooker body comprises an outer pot and an inner pot which is arranged in the outer pot, and the inner pot is used for accommodating cooked foods; the cooker cover is arranged on the cooker body, and the cooker cover is provided with an exhaust passage which communicates with the interior of the inner port and a pressure limiting valve which is in charge of controlling a ventilation state of the exhaust passage; the driving mechanism is arranged in the cooker cover and is used for driving the pressure limiting valve to move up and down, wherein the pressure limiting valve comprises a valve body and a plug; the driving mechanism is connected to the valve body and is in charge of driving the valve body to move up and down; and an elastic resetting piece is arranged between the plug and the valve body. The control method comprises an exhausting method, wherein the exhausting method comprises the following a step of controlling the driving mechanism to drive the valve body to move and to change a compression amount of the elastic resetting piece in accordance with pressure of cooking steam in the inner pot, so that pressures at two ends of the plug are kept balanced, and subsequently, the exhaust passage is constantly kept under an exhaust state. With the application of the technical scheme provided by the invention, a problem in the prior art that an electric pressure cooker, when used for cooking, is poor in cooking effect since foods cannot be kept turning continuously is solved.

The invention discloses a semiautomatic electrothermal cooking pot, comprising a clip-type temperature controller, a stainless steel pot, an electric cooker and a power socket board, wherein the clip-type temperature controller is provided with a clip bracket; the front end of the clip bracket is provided with a temperature control switch; the left end of the temperature control switch is communicated with a capillary tube; the left end of the capillary tube is communicated with a temperature sensing head; the temperature sensing head is tightly clung to the lower right end of the stainless steel pot; a clip opening of the clip bracket is supported at the right end of the stainless steel pot. The pot disclosed by the invention has the advantages that a water level line at the bottom of the stainless steel pot is a sauce-reducing water level line during a cooking process; different water adding amount in the pot is controlled according to different food materials and cooking requirements, the water adding amount is in direct proportion to cooking time, the cooking time depends on the water adding amount, the cooking degree of cooked food depends on the cooking time, and the sauce-reducing degree of the cooked food depends on different pot bottom temperatures; the cooked food can reach an expected effect by means of flexibly and expertly mastering the water adding amount and the different pot bottom temperatures; after cooking, the electric cooker powers off automatically, the situation that the food is scorched due to oblivion is prevented, and the effects of saving time, labor and worry are achieved.

The invention discloses an electric pressure cooker, which comprises a cooker body, a cooker cover, a pressure limiting valve and a driving mechanism for driving the pressure limiting valve, wherein the cooker body comprises an outer pot and an inner pot which is arranged in the outer pot; the inner pot is used for accommodating cooked foods; the cooker cover is arranged on the cooker body; an exhaust mechanism, which communicates with the interior of the inner pot, is arranged on the cooker cover, and diameter of the exhaust passage is within a range from 3.3mm to 30mm; the pressure limiting valve and the driving mechanism for driving the pressure limiting valve are arranged in the cooker cover; the pressure limiting valve is movably arranged at the upper side of the exhaust passage so as to open or seal the exhaust passage, wherein the electric pressure cooker has a pressure-free cooking mode; and the pressure limiting valve is used for opening the exhaust passage so that the interior of the inner pot communicates with external side when the electric pressure cooker is under the pressure-free cooking mode. With the application of the technical scheme provided by the invention, a problem in the prior art that an electric pressure cooker is complex in a pressure-free cooking step is solved.

The invention provides an electric pressure cooker. The electric pressure cooker comprises a cooker body (10) and a cooker lid (20); the cooker body (10) is used for containing cooked food and internally provided with a heating device, the cooker lid (20) covers the cooker body (10) and comprises an upper lid and an inner lid (22) which is provided with a movable relief valve (30), the upper lid is provided with a driving device (40) used for driving the relief valve (30) to be switched on, and when the inner lid (22) is assembled on the upper lid, the relief valve (30) sinks due to gravity soas to keep away from a driving ejecting rod (41) of the driving device (40). According to the technical scheme, the problem that in the prior art, when the cooker lid is assembled, the ejecting rod of the driving device is likely to interfere with the relief valve can be effectively solved.

The invention provides a cooking method, a cooking apparatus, and a cooking utensil. The cooking method comprises: obtaining an initial weight value of to-be-cooked food after obtaining a cooking instruction; determining whether to execute the cooking instruction according to the initial weight value; and detecting cooking state information of the food in the process of executing the cooking instruction, and adjusting a heating curve corresponding to the cooking instruction according to the cooking state information, wherein the heating curve comprises a cooking time parameter and a cooking power parameter. According to the technical scheme, in the cooking beginning stage and the cooking process, the cooking state of the cooked food is detected, the effect of preventing no-load cooking of the cooking utensil is realized, and the cooking effect of the cooking utensil is improved.

Provided is an electric pressure pot. The electric pressure pot includes a pot body, a pot cover, a cooking control system, a heating device and a pressure adjusting device; the pot body includes an outer pot body and an inner pot body for containing food to be cooked; the pot cover is arranged on the pot body; the cooking control system includes a control panel and a control plate for receiving input information of the control panel; the heating power of the heating device is controlled by the cooking control system, and the maximum heating power of the heating device is 1400 watts or above; by the adoption of the pressure adjusting device, the control panel can select a certain cooking program which includes a high-temperature pressure maintaining stage, and in the high-temperature pressure maintaining stage, the pressure adjusting device controls the pressure inside the inner pot to be in the range from 80 kPa to 110 kPa, so that when cooking ribs, the electric pressure pot can make rib meat separated from rib bone in a preset time duration. By the adoption of the technical scheme, the problems are solved that after electric pressure pots in the prior art are applied, cooked food is poor in mouthfeel and poor in tasty effect.

The invention provides a cooking appliance which comprises a pot body, a pot cover and a pressure limiting valve. The pot body is used for containing cooked food, and a heating device is arranged in the pot body; the pot cover is arranged on the pot body in a covering mode; and a first exhaust opening penetrating through the pot cover is formed in the pot cover. The pressure limiting valve is usedfor blocking the first exhaust opening, one side of the pressure limiting valve is provided with a second exhaust opening, and a positioning structure is arranged between the pressure limiting valveand the pot cover to enable the second exhaust opening to face the direction away from a consumer. According to the technical scheme of the cooking appliance, the problems that in the prior art, during exhausting through a pressure limiting valve of a cooking appliance, the consumer is prone to being burnt can be effectively solved.

The invention provides an electric pressure cooker. The electric pressure cooker comprises a cooker body and a cooker lid; the cooker body is used for containing cooked food and internally provided with a heating device; the cooker lid covers the cooker body, the cooker lid comprises an upper lid and an inner lid, a relief valve is arranged on the inner lid, a driving device used for driving the relief valve to be switched on is arranged on the upper lid, a driving piece and an inclined part are arranged on the outer surface of the relief valve in the circumferential direction, an avoidance concave part which is concaved in the stretching direction of a driving ejecting rod of the driving device is formed between the driving piece and the inclined part, when the inner lid is assembled on the upper lid, the front end of the driving ejecting rod can be placed in the avoidance concave part, and then the phenomenon that the driving ejecting rod interferes with the relief valve and / or the driving piece is prevented. According to the technical scheme, the problem that in the prior art, when the cooker lid is assembled, the ejecting rod of the driving device is likely to interfere with the driving piece of the relief valve can be effectively solved.

The invention provides an electric pressure cooker. The electric pressure cooker comprises a cooker body, a cooker lid, an elastic pressure limiting assembly, a magnetic sensing part and a magnetic control device; the cooker body is used for containing cooked food; the cooker lid is arranged on the cooker body and provided with an exhaust port communicated with the interior of the cooker body; theelastic pressure limiting assembly is arranged at the exhaust port and comprises a movable plug and an elastic part matched with the plug, and the elastic part applies elastic force in the directionof the exhaust port to the plug; the magnetic sensing part is arranged on the plug, and the magnetic control device attracts or repulses the magnetic sensing part to apply magnetic force in the direction deviate from the exhaust port to the plug, and changes the relief pressure of the cooker body by changing the magnitude of the magnetic force. According to the electric pressure cooker, the problem in the prior art that the relief pressure of an electric pressure cooker is uneasy to control can be effectively solved.

The invention provides a cooking utensil. The cooking utensil comprises a pot body, a pot cover, an air exhaust pipe and an air exhaust valve, and an air exhaust pushing structure, wherein the pot body is used for containing cooked food; pot teeth are arranged on the pot body; the pot cover is arranged on the pot body, the pot cover comprises a pot cover main body and a steel cover rotatably arranged on the pot cover main body, the steel cover is provided with cover teeth, the pot teeth are matched with the cover teeth, and the steel cover is provided with a locking position and an unlocking position; the air exhaust pipe is arranged on the steel cover and communicates with the cooking space in the pot body, and the air exhaust valve is arranged on the air exhaust pipe; the air exhaust pushing structure is arranged on the steel cover, a guide match structure is arranged in the pot cover main body, when the steel cover rotates from the locking position to the unlocking position, the guide match structure is horizontally matched with the air exhaust pushing structure and drives the air exhaust pushing structure to act, so that the air exhaust pushing structure pushes the air exhaustvalve. With the technical scheme provided by the invention, the problem that in the prior art, the uncovering air exhaust function of an electric pressure cooker easily fails is solved.

A cooking appliance which is capable of rapidly toasting a food product disposed therein by air impingement and infrared heating to provide a cooked food product having the desired color and crunchiness about its surface. The appliance is particularly adapted for cooking sandwich products, toasting the bread and heating the sandwich filler. The appliance includes an air impingement assembly that delivers columns of heated air to the food product and an infrared heater assembly that produces infrared energy. The appliance delivers the impingement air from above the food product and the infrared energy from below. Alternatively, the appliance delivers the impingement air from above and below the food product and the infrared energy from below.