62results about How to "Avoid burnt" patented technology

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.

The invention discloses a processing method for solubilizing and modifying rice bran protein, which comprises the following steps: (1), the rice bran protein is extracted by an alkali extraction and acid precipitation method, and subjected to freeze drying and sealing preservation; (2), the rice bran protein prepared in Step 1 is obtained to prepare a rice bran protein solution with the concentration of 5-10% with distilled water, and a pH value of the protein solution is maintained between 7-8; and (3), the rice bran protein solution in Step (2) is subjected to combined processing of microjet nano homogenization and cellulose, particularly, the cellulase of which the activity is 300u/g is added to the protein solution for enzymolysis at 40-50 DEG C for 30-60 minutes, and then the protein solution is subjected to the microjet nano homogenization under the operating pressure of 80-120MPa and at the temperature controlled at 30-40 DEG C. With the adoption of the processing method, the rice bran protein with high solubility can be separated and prepared, and the comprehensive utilization value of rice bran can be improved.

The invention relates to an originally ground soybean milk preparation method of a soybean milk grinder, which comprises: (a) a first grinding stage and (b) a boiling stage, wherein in the first grinding stage, materials for preparing soybean milk are ground by a grinding blade under the driving of an electric motor of the soybean milk grinder, and the liquid temperature during the first grinding stage is not more than 70 DEG C; and in the boiling stage, the soybean milk is heated by a heating component of the soybean milk grinder until the soybean milk is boiled up, and the heating component is used for persistently or interruptedly heating the materials in a cup during the first grinding stage. The soybean milk prepared according to the soybean milk preparation method has bean flavor and better mouthfeel.

The invention discloses an energy-saving and environment-friendly marinated food cooking device. The device comprises a steam box, a marinade cooking pot and a steaming box, the top of the steam box is fixedly provided with the marinade boiling pot, and a water inlet pipe penetrates through one side of the steam box. According to the energy-saving and environment-friendly marinated food cooking device, the steam box is arranged, water is added into the steam box when the device is in use, a heating pipe is energized for heating, and the water is heated until boiling to generate water vapor, sothat high pressure is generated in the steam box, and electric energy is not only converted into heat energy but also converted into pressure potential energy. When the internal pressure is too high,a pressure detector detects that the pressure is too high, and the heating pipe is controlled to stop work through an electric signal; when the amount of the water in the stem box is decreased, a water level detector can control an electronic valve to be switched on through an electric signal, and the water flows into the steam box for supplementation through a water inlet to achieve automatic production of the water vapor; a marinade in the marinade cooking pot is heated by the high-temperature water vapor, food materials can be prevented from getting burnt when being in contact with the high-temperature pot bottom, and thus the taste of marinated food is improved.

The invention discloses an electric heating oil drying device at least comprising a box body, an air supply heating area and a drying area communicated with the air supply heating area, wherein the air supply heating area is communicated with a heat source area; the heat source area mainly comprises a temperature control box for containing heat conducting oil; a blowing device, a heat-radiating fin and an air inlet are arranged in the air supply heating area; the drying area mainly comprises a drying oven; a material tray and a bearing bracket for bearing the material tray are arranged in the drying oven; and the bearing bracket is provided with a plurality of ventilation holes. The drying device adopts secondary closed circulation in the heat exchange process, transfers the heat uniformly, avoids the condition that the surface layer of materials is burnt without burning the core, cannot generate dust or oil smoke during heating, realizes the no-pollution emission and meets the requirements of various production scales.

The embodiment of the invention relates to a barbecue stove, which comprises a base, a built-in base plate, an air blower, an oil receiving tray, an ignition box, an air baffle plate, a charcoal box and a shell, wherein air delivered by the air blower at the bottom, after being reflected by the air baffle plate, enters the ignition box. According to the embodiment disclosed by the invention, since the air delivered by the air blower at the bottom is reflected by the baffle plate, wind force is softer and more durable, so as to prevent charcoal ash from rising.

The invention discloses a making method of flaky dried meat floss bread. The making method comprises the following steps of making dough, performing freezing, making puff pastry, performing freezing for the second time, performing shaping, applying jam, adding dried meat floss, performing leavening and baking and the like. The dried meat floss of which the water ratio is 12-15% and the dough are baked, so that the condition that in the baking process, the bread is roasted to be burnt can be avoided, and baking is further performed for dehydrating. The dried meat floss is fluffy, crisp and fragrant, and melts when being put in mouths. The meat fragrance and part of fat of the dried meat floss infiltrate into and merge into the bread, so that good combination and collocation can be obtained.A secondary freezing manner is adopted for processing the dried meat floss bread, so that the bread can be well shaped, the shaping effect is good, subsidence is not liable to cause, and good model can be guaranteed. A processing manner that jam is firstly applied, then rolling is performed, and then the jam is applied once again, is adopted, so that the mouth feel of the jam and the mouth feel of the bread can be well merged, and the effect of being free from layering can be achieved.

The invention discloses a circuit control type oven. The oven comprises an oven body, a first heating assembly arranged at the bottom of the oven body, a second heating assembly arranged on the top orthe side face of the oven body, a first power supply branch circuit, a second power supply branch circuit and a first temperature control switch assembly, wherein the first power supply branch circuit and the second power supply branch circuit are connected in parallel, the first heating assembly is connected in series with the first power supply branch circuit, and the second heating assembly isconnected in series with the second power supply branch circuit. The first temperature control switch assembly is arranged on the oven body to detect the heating temperature, the first temperature control switch assembly is connected to the first power supply branch circuit in series, a first temperature threshold value is arranged in the first temperature control switch assembly, and when the heating temperature exceeds the first temperature threshold value, the first temperature control switch assembly is disconnected. According to the design, a simple circuit structure is adopted, cost islow, independent control over heating parts at different positions is achieved, and the baking quality is improved.

The invention provides a decocting device based on the processing of traditional Chinese medicine preparations. The decocting device comprises a main body, a lower clamping edge and an air outlet; a set of cover bodies are clamped at the top of the main body; a set of rotating mixing shafts are axially connected at the bottoms of the cover bodies; and a set of pressure regulating valves are fixedly connected to the left sides of the inner parts of the cover bodies. By using the decocting device, the wrap-boiling of medicinal materials can be realized, and mixing is good, so that ingredients inthe medicinal materials are better and effectively decocted, and the medicinal materials can further be placed separately according to the boiling resistance of the medicinal materials, so that the replacement of the invalid medicinal materials is convenient, the medicinal materials are saved, and the problem that the decocting effect is not good due to the fact that the wrap-boiling is carried out with a bag in the past is solved, two decocting modes of a separated decoction and combined decoction are adopted for selecting conveniently according to different needs, the use performance is improved; meanwhile the high-pressure decoction of drugs can be realized, the decoction effect is better, and the effective ingredients can be separated out better; and the decocting device is simple instructure, simple to operate, and convenient to disassemble.

The present invention discloses a potato milk fragrant baked Uyghur naan bread manufacturing method which consists of the following steps: step one, wheat flour, roasted potato superfine powder, roasted potato nano powder, cheese and Chinese yam starch are taken and added into water, and the mixture is kneaded into a dough; step two, the dough is fermented for 1-1.5 h; step three, mutton fat and chickpea flour are taken to be mixed with the dough evenly, and the mixture is kneaded again into a dough; step four, the dough is subjected to fermentation again at a temperature of 20-30 DEG C and a humidity of 70%-80% for 1-1.5 h; and step five, firstly the obtained dough is prepared into a naan base, holes are punched on the naan base, the naan base is placed in milk to be soaked, then the soaked naan base is baked at a temperature of 120-150 DEG C and a humidity of 80%-90% for 10-15 min, then the baked naan base is placed in goat milk to be soaked, and then the soaked naan base is baked at a temperature of 150-180 DEG C and a humidity of 90%-95% for 4-10 min into the baked Uyghur naan bread.

The invention discloses a fish roasting oven which comprises an oven shell. Two heating hearths for heating are arranged in the oven shell, a fish storing cavity used for storing fish roasting clips is arranged between the two heating hearths, and two heaters are arranged up and down in each heating hearth. The fish roasting oven is safe, sanitary, convenient to use, and controllable in quality, and fish roasting is quick.

The invention provides a barbecue capable of utilizing the residual heat of charcoal fire for automatic rotation and relates to the field of cooking supplies. The barbecue comprises a barbecue body, skewers, impellers, flat water tanks and a rear baffle; a charcoal placement groove is formed in the upper portion of the barbecue body, skewer placement grooves are uniformly formed in the front edgeof the charcoal placement groove, impeller mounting holes are uniformly distributed in the rear wall of the charcoal placement groove, and the skewer placement grooves are coaxial with the impeller mounting holes; bearings are mounted in impeller mounting shafts, two baffle mounting holes are formed in the rear side of the barbecue body, the flat water tanks are welded to the outer side of the rear wall of the charcoal placement groove, air outlet holes are formed in the upper portions of the flat water tanks, and impeller shafts extend out of the front portions of the impellers; skewer fixingholes are formed in the tops of the impeller shafts, the skewers can be fixed in the skewer fixing holes, a baffle mounting shaft is arranged at the bottom of the rear baffle, partition plates are uniformly arranged on one side of the rear baffle, and air pumping holes are formed in the top of the rear baffle. The rear baffle can be fixed to the rear side of the barbecue body through the baffle mounting shaft and baffle mounting holes, and food on the skewers can be prevented from being burnt.

The invention provides an electric barbecue oven. The electric barbecue oven comprises an oven body; a hollow space penetrating through the top surface and the bottom surface of the oven body is formed in the oven body; a top opening of the hollow space is a barbecue area; a first rotating device for driving barbecue sticks to rotate in the barbecue area is arranged on one side of the barbecue area; at least one far infrared heating device is further arranged at the top and/or the side part of the barbecue area; the far infrared heating device can emit infrared rays towards the barbecue area,and the far infrared rays emitted by the far infrared heating devices can cover the barbecue area; when the number of the far infrared heating devices is larger than one, the far infrared rays emittedby the far infrared heating devices intersect at the barbecue area; and a control device is arranged on the outer wall of the oven body, and the first rotating device and the far infrared heating devices are all connected with the control device. According to the electric barbecue oven in the invention, the rotating device is arranged, so that barbecued food does not need to be turned over manually; and no heat source exists below the barbecue area, such that no smoke is generated during use, and the electric barbecue oven is suitable for indoor barbecuing.

The invention belongs to the field of kitchen appliances, and relates to a novel double-ring uniform-temperature bottom heating structure device which comprises an inner cavity, a uniform-temperature heat-conducting plate, an outer-ring heating pipe, an inner-ring heating pipe, a heating temperature-gathering plate and a heating pipe connecting plate, a water-gathering concave surface is arranged at the bottom of the inner cavity, a lower concave surface is arranged on the uniform-temperature heat-conducting plate, and a mounting groove is formed in the top of the heating temperature-gathering plate. An external interface is formed in the groove wall of the mounting groove; and the uniform-temperature heat-conducting plate is made of a metal heat-conducting material. The water gathering concave surface capable of gathering condensate water is arranged at the bottom of the inner cavity, steam condensate water is subjected to temperature gathering heating evaporation through cooperation of the inner ring heating pipe and the uniform-temperature heat conduction plate, high-temperature steam is generated again, energy consumption is reduced, the inner ring heating pipe is arranged in the heating temperature gathering plate in a hidden mode, and attractiveness is not affected; and the temperature of heating heat of the outer ring heating pipe and the inner ring heating pipe is uniformly distributed through the uniform-temperature heat conducting plate, so that a uniform temperature field is generated, and the condition that food is burnt or cooked or uncooked due to uneven temperature during food baking is avoided.

The invention relates to the field of washing machines of household appliances. 'Impeller' and 'drum' washing machines introduced from foreign countries have been applied for more than thirty years, but both washing machines still have innate and acquired defects and are far away from the goal of ideal washing machines for consumers. The originality of the inventor is to build a section of 'rail' of 'Made in China' and fill the psychological gap and perfect state of 'ideal washing' dreamed by hundreds of millions of families. So the invention has no impeller, drum or dehydration drum, adopts unusual 'three-no' unique design, namely a silent vacuum gravitation dehydration method with an electric control panel at a high position, a natural and orderly double-drying method, an anti-dry heating blind fire-free universal electric heating method for quick water heating, and a rigid-flexible power conversion method, and has four special washing functions of involute double-cam kneading, enclosing wall type rotary washboard scrubbing, intangible 'needles' penetration washing on woven holes, boiling type airbag and bubble bionic hand massaging and the like; the cleaning rate reaches 99 percent; and the novel washing machine is efficient, water-saving and energy-saving, is most suitable for high and middle-grade dress materials and the like, has no hidden trouble, is spectacular in form and comprehensive in manner, and possesses eight innovative matching technology and four safety protection measures. The novel washing machine can be called a big drill of an innovative scientific and technical result in the field of washing machines, and is also a new generation local 'only-child' which has been bred for thirty years in the field of the washing machines.

The present invention provides a manufacture method of braised Luchuan pork. The manufacture method comprises the following steps of raw material selecting, pretreating, first cooking, block dicing, second cooking, accessory material liquid applying, first oil-frying, second oil-frying, wind-cooling, inner packaging, sterilizing, inspecting, outer packaging, etc. The manufacture method of the braised Luchuan pork is as follows: streaky pork is subjected to twice cooking and twice oil-frying, a layer of the accessory material liquid is applied before the oil-frying, the accessory material liquid can quickly enter the inner layers of pork skins, change the tissue structures and permeability of the pork skins without using needles to prick holes, and also enables the oil-fried pork skins to be crisp and even and dense in bubbles. After slicing, the oil-fried pork skins are braised using water, so that the pork skins are soft and refreshing, more fragrant and tasty in mouthfeel, delicious and juicy in meat quality, delicate, slippery and refreshing, and mellow in fragrance, leave fragrances between mouth and teeth, and are long in aftertastes. Each of the raw materials in the accessory material liquid reacts with each other, so that the braised Luchuan pork has functions of reducing fat, eliminating the greasy feeling, restraining the rancidity, lowering the acid value, prolonging the shelf life, etc., and the manufacture method shortens the used time of stewing, stir-frying, steaming, boiling, etc. when the Luchuan pork is prepared into dishes.

The invention discloses novel vegetable rolls by using vegetable pulp as a base material and a making method of the novel vegetable rolls. According to the novel vegetable rolls and the making method thereof disclosed by the invention, one or several kinds of vegetables being rich in dietary fibers, such as okra, carrots, celery and Chinese cabbages, are used as raw materials, after the vegetables are pulped, a little wheat flour is added, a pulp material is prepared, and after baking is performed, films are obtained; a layer of a mixture of sticky sauces and baked ground nuts is coated to the films, secondary baking is performed, and at the same time, folding is performed; and finally, splitting is performed when the films are hot, and then cooling is performed to reach room temperature. The optimized optimum technological parameters are used, so that the novel vegetable rolls which are novel in form, crisp, delicious and portable are obtained, the technology is simple, and the novel vegetable rolls are ready-to-eat, and portable, and have positive roles for reducing the blood sugar and blood fat, and slimming.

The invention provides a roasting machine utilizing solar energy to roast. The roasting machine comprises a solar panel, a roasting panel, an electric heating rod, a flame adjuster, a central processor, a flame sensor and a storage battery for storing electric energy generated by the solar panel, wherein the electric heating rod is connected to the flame adjuster by virtue of a conducting wire, the flame adjuster is used for adjusting current of the electric heating rod, the flame adjuster is connected to the central processor, the central processor is used for opening or closing or adjusting the flame adjuster, the central processor is connected to the storage battery by virtue of a conducting wire, and the conducting wire is provided with an electronic switch and a flame sensor. The roasting machine utilizes the solar energy and solves the problem that the charcoal roasting in the market at present severely influences the environment; moreover, the flame of the roasting machine is controlled by adjusting the flame adjuster, the food is prevented from being burnt due to big flame, environment-friendly and energy-saving purposes also can be realized by presetting a corresponding adjuster level, and the requirement of people can be met.

The invention belongs to the field of food processing equipment, and particularly relates to a tea stir-frying device based on an airflow action and capable of realizing high quality and high cleanness. The device comprises a support, wherein a frying cylinder is fixedly connected to the support, a rotating disc is rotationally connected in the frying cylinder, a plurality of partition plates arefixedly connected to the rotating disc, and the ends, away from the rotating disc, of the plurality of the partition plates are rotationally connected with worms. Through cooperation of the pluralityof the partition plates and the rotating disc, the tea stir-frying device can drive tea to turn over for stir-frying, in cooperation with rotation of the partition plates, rotation of a plurality of fan blades can be realized, opposite airflow is produced between the every two partition plates to further drive the tea for stir-frying, labor is saved, and the efficiency of the tea stir-frying operation is greatly improved; and in addition, under the action of a piston box, floating dust in the frying cylinder can be sucked in real time, the environmental pollution caused by the floating dust isavoided, and cleanness of the tea can be ensured.

The invention relates to a hybrid electronic cigarette system, comprising: a control module, an atomization heating module, a first baking heating module, a second baking heating module, a third baking heating module and a time module; the first baking heating module, the second baking heating module and the third baking heating module are successively arranged in an axial direction of the hybridelectronic cigarette, and the third baking heating module is close to one end of the hybrid electronic cigarette for suction. Characteristics of the baking electronic cigarette and atomized electroniccigarette are combined, and smoke with moist taste and low tar content cam be generated, thereby ensuring the taste and health degree of the generated smoke.