31 results about "Cooking Practices" patented technology

The invention provides a processing technology of vegetable and coarse cereal formulation rice. The processing technology specifically comprises the following steps of: smashing raw materials, mixing, extruding, forming in a cutting way, cooling, drying by microwaves, cooling, classifying in a sieving way and packaging. Vegetables, grains, coarse cereals and the like are mixed according to a certain proportion to prepare the rice product, the formed rice product has the appearance of rice after being treated by a plurality of working procedures, and therefore, the formula rice can be cooked according to the cooking method of the common rice when being eaten. The appearance of the formula rice is the same as that of the common rice when the formula rice is eaten, and the content of nutrient elements, i.e. vitamin C, carotene, dietary fiber, calcium and ferrum, further increases, so that the consequences of nutrition intake unbalance, malnutrition, body immunity decline and the like since children avoid certain food and have the partiality for a particular kind of food can be solved. The extrusion forming process of the materials in an extruder is a short-time, high-temperature and high-shear fusion and gelatinization process, so that the mixing uniformity, the gelatinization degree and the expression of the final product can be guaranteed after the materials are sufficiently smashed, and the product quality can be improved.

The invention relates to a nutrition powder made from chick-peas and grapes, and a preparation method thereof. The raw materials of the nutrition powder include chick-peas, grape juice or aqueous extract obtained from the grapes. By taking into account the scientifically nutritional requirements and the traditional cooking practice of Uigur nationality, the nutrition powder is prepared by using a unique technology. The nutrition powder richly contains the pure natural vegetable protein that can be easily digested and absorbed by the human body, 18 amino acids (including all the eight amino acids that cannot be produced by the human body, and are essential for the human body), crude fat, crude dietary fiber, polysaccharides, vitamin C, and minerals such as B1, B2, calcium, phosphorus, zinc, iron, magnesium, selenium and the like as well as nutrients such as linolenic acid, linoleic acid and the like. Moreover, both the grape skins and the grape seeds contain resveratrol which improves the efficacies of lipid-lowering and blood pressure-lowering of the lipid-lowering nutrition powder, but also is effective in making people strong and healthy, and enhancing the immune system of human body. Therefore, the invention provides the pure natural nourishing food with low content of starch, which is very suitable for children, elderly and middle-aged people and people who suffer from hyperlipemia or hypertension.

The invention discloses a cooking device. The cooking device comprises a range hood, a cooker and a rotating speed adjusting device used for adjusting the rotating speed of a fan of the range hood, wherein the rotating speed adjusting device comprises a cooker firepower gear detection device arranged in the cooker. The cooking device is characterized in that the rotating speed adjusting device further comprises a distance sensor used for detecting the distance between the rotating speed adjusting device and the bottom of a pot placed on the cooker, an infrared thermometer used for detecting the temperature of the bottom of the pot and a weight sensor used for detecting the weight change on the cooker, wherein the distance sensor and the infrared thermometer are arranged on the range hood.The invention further discloses a control method of the cooking device. Compared with the prior art, the cooking device has the advantages that various cooking states and cooking behaviors can be detected in the cooking process through the rotating speed adjusting device, the problem that cooking habits such as dish or water adding and pot bumping of a user in the cooking process interfere with lampblack can be effectively solved, and the cooking experience of the user is improved.

The invention provides an XGboost-based self-learning intelligent gas cooker system, which comprises a gas cooker, wherein the gas cooker comprises a central processing unit module, a wireless communication module, a weighing module and a firepower adjusting module, the central processing unit module is connected with a gas concentration measuring module, a gas metering module, an image acquisition module, a server and a mobile terminal by means of the wireless communication module, and the server is connected with the mobile terminal. The XGboost-based self-learning intelligent gas cooker system can complete automatic refined cooking and safety monitoring of food for different ingredients in different regions and seasons by means of the related modules through adopting a data mining algorithm on the premise of ensuring no dry burning, no overflowing and no gas leakage, can automatically learn and update an XGboost classifier according to different cooking habits of users, improves theidentification precision and accelerates the identification speed of cooking operation, can give an early warning in time for possible adverse conditions, and is wide in applicability.

The invention provides a food cooking method and a piece of cooking equipment, comprising a Step A and a Step B. The invention is characterized in that: in the Step A, a food waiting to be cooked is undressed on a heating cooking medium; in the Step B, the food waiting to be cooked, processed by the cooking medium, is processed a baking treatment. The cooking method has the advantages of avoiding producing carcinogen via heating food at high temperature, simultaneously enabling food to keep the effect of crisp hull, tender meat and fragrant meat and having the advantages of fried food as well as baked food.

The invention discloses a cooking robot and a cooking method thereof. The cooking robot comprises a cooking robot body; the cooking robot body is provided with at least one cooking pot, at least one bowl for holding foodstuff, a refrigerating area for refrigerating food, a storage area for storing dishes, a cooking area for processing food materials, a seasoning area for providing seasoning, a manipulator assembly for conveying the cooking pot and / or the bowl, and a control area for controlling the operation of the refrigerating area, the storage area, the cooking area, the seasoning area, andthe manipulator assembly. Through the invention, it is possible to automatically cook a multi-course meal for people; a busy person who does not have time to cook, a lazy person who does not want tocook or a hipster who does not cook can get his or her favorite food when getting home from work. It can automatically complete the cooking of multiple dishes without the need of on-site human operation. With the supply of clean dishes, people can be completely liberated from the kitchen, greatly improving people's experience.

The invention discloses ready-to-eat health-preservation nourishing pavo cristatus soup and a preparation method thereof. The preparation method comprises the following steps of mixing pavo cristatus meat with ingredients and condiments; performing steaming; and performing cooking, wherein the ingredients comprise codonopsis pilosula, angelica sinensis, cordyceps militaris fruiting bodies and astragalus membranaceus. According to the preparation of the pavo cristatus soup, a crock is used for steaming and cooking the pavo cristatus soup with a slow fire, and the pavo cristatus meat, a soup base and the ingredients are separately packaged in three independent packages. The cordyceps militaris fruiting bodies are added to the pavo cristatus soup, and by a proper cooking method, a large amount of nutrition is reserved as much as possible; the preparation method meets ready-to-eat packaging production requirements, so that after produced products are subjected to high-temperature sterilization and vacuum packaging, complete outer surfaces can still be maintained, internal meat quality is fresh and tender, and the mouth feel is rich.

The invention relates to a method for treating psoriasis by using Beiqi mushroom. The Beiqi mushroom with trace element selenium content of reaching or exceeding 0.5 PPM is adopted; 50 grams of Beiqi mushroom dry products is eaten in three meals every day; the Beiqi mushroom can be prepared into cold dish, hot dish, soup or stuffing by the common cooking method and is eaten continuously for one treatment course. 3 to 5 pieces of soft Beiqi mushroom subjected to soaking is applied to the affected part and continuously applied for one treatment course. The Beiqi mushroom is cleaned, aired and crushed into granular powder, and then the granular powder is drunk as tea. Curative effect on the psoriasis is achieved through single use or combined use of eating, applying and drinking. Compared with other methods for treating the psoriasis, the method for treating the psoriasis by using the Beiqi mushroom has the advantages of no requirement on food prohibition in the treatment period, safety, no toxic or side effect, low treatment cost, good long-term curative effect and capacity of effectively reducing recurrence rate of the psoriasis.

The invention belongs to the technical field of cooking auxiliary equipment. In order to quantify food materials and seasonings and realize precise cooking, the invention provides a quantitative cooking method. Before cooking, the food materials and seasonings are quantified and matched one by one by a quantitative electronic scale. During the cooking process, the oil temperature and water temperature are measured, and the corresponding seasoning and ingredients are put into the pot for cooking after the oil temperature and water temperature reach the standard. The present invention matches and weighs the ingredients and seasonings before cooking through a quantitative electronic scale, and accurately controls the cooking temperature with a water temperature gauge and an oil temperature gauge during the cooking process, thereby realizing the purpose of accurate cooking, and using electronic scales and external data to control It effectively solves the problems that beginners cannot grasp the amount of ingredients, and it is difficult to control the cooking temperature and interval time, etc., and can realize standardized cooking.

The invention discloses an embedded type steam and fuel gas stove. The embedded type steam and fuel gas stove comprises a steam stove, a fuel gas stove, a chassis and an operation panel. The embedded type steam and fuel gas stove is characterized in that the steam stove and the fuel gas stove are two independent systems installed in one chassis, and steam operation buttons and a fuel gas switch knob are arranged on the operation panel. The embedded type steam and fuel gas stove is a novel kitchen ware integrating steam cooking and gas cooking; under the condition that an original cooking habit of people is reserved, the steam cooking mode is added so that the pursuit of people for high-efficiency modern life and healthy diet can be met; the whole product size of the embedded type steam and fuel gas stove is equivalent to the product size of an existing embedded double-burner gas stove; and when installed, the embedded type steam and fuel gas stove can be embedded into a table or can also be directly placed on the table to be used, so that the embedded type steam and fuel gas stove is very convenient to use.

The invention discloses a cooking method of a boiled sliced duck. The method comprises the following steps: slaughtering a duck, boiling, and preparing condiment sauces. The duck is boiled with 90-100-DEG C boiling water, thereby maximally maintaining the primary juice and taste of the duck. Through the cold-heat alternate treatment, the duck tastes tender and crisp; vegetable oil brushed on the duck skin can keep the mouthfeel and reduce the water loss which can cause dry texture; the vegetable oil is prepared from peanut oil, Moringa oleifera oil and okra oil, thereby increasing the flavor of the duck and enhancing the nutritive value; after the vegetable oil is brushed, microwave treatment is carried out to avoid the water sensation of flesh, so that the duck has higher resilience and cohesiveness, and has certain hardness and chewability; and different condiment sauces are prepared to satisfy the different flavor demands. As a cooking method of the duck, the method can maintain the primary delicious taste of the duck, so that the duck has peculiar flavor.

The invention discloses a famous Hakka dish Shuanjiumentou with a health function and a cooking method thereof. The cooking method comprises the following steps: finely selecting meat of most fine nine parts of cattle which is killed at the moment as nine jiumentou materials, that is, omasum, cattle belly, beef omasum, oxtongue, beef chine, beef hearts, beef kidneys, beef intestines and beef livers, strictly and finely treating, rinsing in boiled Hakka watery wine prepared from schisandraceae, sarcandrahainanensis and litsea cubeba together, fishing out the materials after the watery wine in a pot is reboiled for 0.5-1.5 minutes, putting the materials into a disc, adding smashed ginger, chopped shallot stalk, fresh domestic lard oil, salt and aginomoto into the disc, and uniformly stirring, thereby obtaining the famous Hakka dish Shuanjiumentou which is fragrant in smell, capable of prompting the appetite, fresh and smooth and crispy, long-lasting in taste, fragrant and not greasy and long-lasting in attractiveness and has the health function.

The invention discloses integrated kitchen ware. The integrated kitchen ware comprises a panel, a gas stove and a steam stove. The gas stove comprises a burner and a first operating switch which are installed on the panel, and the first operating switch is used for operating the gas stove. The steam stove comprises a cavity, a second operation switch and a water tank which are installed on the panel, an opening is formed in the top of the cavity, a door body used for closing and opening the opening is arranged at the top of the cavity, the second operation switch is used for operating the steam stove, and the water tank is connected with the cavity. According to the integrated kitchen ware in the mode of execution, the gas stove and the steam stove are integrated, so that the two independent systems are installed together, the integrated kitchen ware has the function of the gas stove and also has the function of the steam stove, meanwhile, the kitchen space can be saved by integratingthe gas stove and the steam stove, and on the premise that the traditional gas heating cooking habit is kept, a healthier and more efficient nutrition steaming manner is added.

A modular gas stove is characterized in that the modular gas stove comprises a stove body, a burner module and a connecting device, the stove body comprises a panel, a control system, a gas channel and a power source, and the burner module comprises a pot frame, an ignition and flameout protection device and a spray nozzle; and the connecting device is mounted on the stove body, the burner moduleand the connecting device are separately connected, and the burner module is arranged above the panel when connected with the connecting device. Compared with an existing stove, a design idea of the burner module is provided, and a consumer can freely dismount and replace the burner module to freely form a stove with the performance needed for cooking habits of the consumer in a matched mode.

The invention relates to the technical field of procambarus clarkia dishes, in particular to an ingredient bag and a cooking method of self-service instant Yicheng hot and spicy procambarus clarkia. The ingredient bag comprises a base bag, a seasoning bag, a fresh food material bag and a freshness raising bag, the base bag is heated by moderate heat in ground sesameseed oil, old ginger, chilli andpepper are added and fried, and a mixture is dished up, cooled and packaged; the seasoning bag is prepared from smashed anise, bay leaves, cumin, lemongrass, fructus amomi, fructus caryophylli, whitepepper, fennel, radix angelicae and edible salt by mixing; the fresh food material bag comprises Yicheng herba moslae, green peppers and garlics; the freshness raising bag comprises chicken extract,monosodium glutamate and white sugar. The ingredients are sub-packaged and pre-processed according to the requirements for taste and optimal fire during dish cooking, the effect exerting timing of theingredients in a cooking process is controlled according to processing degree of each ingredient in the ingredient bag, so that the bags can be added simply according to cooking instructions during cooking, the cooking is simple, and the dish has the hot, spicy and delicious layers of flavor.

The invention discloses a cooking method for improving the freshness and tenderness of frozen puffer fish. The method comprises the steps: 1, swashing; 2, beer soaking and thawing; 3, frying, cookingand softening; and 4, beer cooking. Through the cooking method, the quality of the traditional cooked frozen puffer fish product is improved, the problems of inadequate fresh taste, hard meat, low elasticity and smoothness of frozen puffer fish are solved, and technical support is provided for large-scale marketization of the frozen puffer fish.

The invention relates to a cooking method of flavored roasted bean curds. The cooking method is used for cooking bean curd dishes with unique taste. The food materials required by the cooking method comprise specially-made northern-style bean curds, specially-made bechamel and natural spice; a cooking process comprises the following steps: dicing the specially-made northern-style bean curds, roasting the diced specially-made northern-style bean curds, and loading dishes into plates. The cooking method disclosed by the invention breaks through a traditional eating method of the northern-style bean curds, so that the novel barbecue flavor of the northern-style bean curds is improved. Based on guaranteeing diet hygiene and diet safety, the nutrition of the northern-style bean curds is not easy to damage in the cooking process. Besides, chive is assisted after the dishes are loaded in the plates, which can have the important effects of balancing nutrition collocation, increasing color, enhancing fragrance and promoting appetite.

The IoT intelligent discharging box comprises a storage box and a discharging base, a power supply module, a connection communication module, a connection MCU, a connection infrared induction control panel and a connection electromagnetic switch are arranged in the discharging base, a detachable discharging opening convenient to clean is further formed in the discharging base, and a valve is arranged at the discharging opening; the communication module is used for being connected with intelligent equipment of a user, the MCU is combined to regulate and control the time period of opening the valve at the discharging port every time, so that the purpose of quantitative discharging is achieved, the cooking habit of the user is known, the user can be reminded of adding materials in advance, and elastic threads (made of food-grade silica gel or food-grade stainless steel) are arranged in the discharging port. The bottle cap is attached to most of packaging bottle openings in the market, and material liquid is prevented from leaking; the multiple discharging boxes can be connected together, the overall structural design can provide the intelligent discharging effect, the cooking convenience degree is improved, and the cooking experience is improved.

The invention relates to a menu recommendation method and device, electronic equipment and a storage medium. The menu recommendation method comprises the steps of obtaining cooking habit data of a user, wherein a corresponding relation exists between the cooking habit data and at least one time period; determining at least one target recommended menu corresponding to a preset time period according to the cooking habit data, wherein the preset time period is any one of the at least one time period; and recommending the at least one target recommendation menu to the user. According to the invention, according to the cooking habit data corresponding to the at least one time period of the user, the at least one target recommendation menu meeting the cooking habits of the user in the preset time period is determined, and the at least one target recommendation menu is recommended to the user, so that the personalized requirements of the user in different time periods are well met, and the user experience is improved.

The invention relates to a processing method of celery, in particular to celery processed by freezing and vacuum drying and dehydration technology and a preparation method thereof. The invention belongs to the technical field of vegetable processing. The processing methods are: 1. Raw material preparation, cleaning and disinfection; 2. Blanching; 3. Quick freezing; 4. Vacuum drying and dehydration; 5. Vacuum packaging. The invention adopts quick-freezing method and vacuum drying and dehydration technology to remove more than 97% of the water in celery, keep the original nutritional components unchanged, and is light in weight. It can be stored for a long time only by moisture-proof packaging, and it is not limited by seasons and regions. It can be eaten anywhere. When eating, you only need to brew it with hot water to restore it to its fresh state. It can be fried, mixed, steamed, marinated, stuffed, or used as an ingredient. It saves time and effort and maintains the taste and nutritional content of fresh celery. , and the color is pure, the taste and nutrition are not changed, thereby changing the traditional cooking method of celery, and making a useful contribution to the eating and development of common people's home cooking.

The invention provides a healthy meal composition as well as a processing method and application thereof. The composition comprises 80-90 parts of protein, 60-75 parts of lipid and 180-190 parts of carbohydrate; the mass ratio of saturated fatty acid to polyunsaturated fatty acid to monounsaturated fatty acid in the lipids is 1: (0.95-1.05): (1.95-2.05). A healthy meal is a whole meal, meets the psychological needs of people for normal eating, improves psychological safety and behavioral compliance, combines a scientific diet mode with Chinese resident diet and cooking habits, can effectively reduce the body weight, reduces the proportion of fat in the body and visceral fat, and muscle mass reduction is not caused while the weight is reduced; inflammatory factors of the body can be reduced, and the chronic aseptic inflammation state of the body caused by obesity is corrected; the intestinal flora is regulated. The composition is suitable for people with obesity, central obesity, hypertriglyceridemia, constipation and chronic inflammation states, including teenagers, middle-aged people and old people. The preparation form of the healthy meal is flexible, and the healthy meal is suitable for large-scale popularization and application.

The invention discloses a cooking method of a masked civet. The cooking method comprises five steps of selecting raw materials, selecting firewood of a stove, blanching, adding condiments and braising; in a braising process, the bottom of an iron pot is uniformly fired through big fire, and the time is controlled to be 20 to 30min; then the big fire is turned to middle fire, and the middle-fire braising is finished when masked civet meat becomes light red; then the middle fire is turned into small fire, and the time of braising with the small fire is controlled to be 20 to 30min; then open fire is stopped; after the open fire is stopped for 10 to 15min auxiliary materials are taken out from the pot to obtain one pot of braised masked civet meat. According to the cooking method disclosed bythe invention, novel condiments including dark soy sauce, light soy sauce, chicken essence and the like are introduced to prepare the braised masked civet meat; the novel condiments are fused into the taste of the masked civet meat, a taste is pure and uniform and different tastes are not formed; meanwhile, the braised masked civet meat prepared by the method is crispy but not greasy, is delicious but not odorous, and has red and bright color and luster.

The invention aims at providing a making method of featured cooked chopped pig entrails soup. The method is elaborated in material selection and improved in formula and is an improved cooking method, and a famous Han nationality dish comprehensive in color, flavor and taste is made. Traditionally-cultured aardvarks commonly known as black pigs are selected, and pig hearts, pig kidneys, pig levers, pig oviducts, pig diaphragms, pig lungs, pig tongues, lean meat and other parts of black pigs are cut and sliced and are cooked together in spring water; with the light herbal fragrance of boxthorn leaves, the soup is the elite collection and is moist, delicious, fragrant, crispy in meat and free of residues after being eaten.

The invention relates to the technical field of intelligent household appliances, and discloses a cooking method, which comprises the following steps: acquiring dish information and identity information of a user; determining a cooking knowledge graph corresponding to the identity information; determining preset power of the cooking equipment according to the dish information and the cooking knowledge graph; and controlling the operation state of the household appliance according to the preset power. And under the condition that the user needs to cook, according to the dishes to be cooked and the cooking knowledge graph representing the cooking habits of the user, determining the cooking equipment required by the user and the operation power required by the cooking equipment. At the moment, the priority of the cooking equipment is higher than that of other household appliances, so that the operation power of the cooking equipment is met preferentially. And meanwhile, other household appliances are controlled to operate at a reduced frequency or partial household appliances which are not used by people are stopped from operating, so that the operation stability of the cooking equipment in the cooking process is improved. The invention further discloses a cooking device and an intelligent household appliance system.

The invention discloses a cooking device, which includes a range hood, a cooker and a speed regulating device for adjusting the speed of a fan of the range hood. In that: the rotating speed regulating device also includes a distance sensor for detecting the distance between itself and the bottom of the cooker, an infrared thermometer for detecting the temperature of the bottom of the cooker, and a weight sensor for detecting weight changes on the cooker. The distance sensor and the infrared thermometer are arranged on the range hood. A control method for the above cooking device is also disclosed. Compared with the prior art, the present invention has the advantages that: through the rotating speed regulating device, various cooking states and cooking behaviors can be detected during the cooking process, and it can effectively solve the problems caused by cooking habits such as adding dishes or water during the cooking process and users turning the pot upside down. The interference caused by cooking fume improves the user's cooking experience.

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.