65results about How to "Avoid frying" patented technology

The invention provides a preparation method for instant edible fungi. The seasoner comprises mushroom powder, wherein the composition of mushroom powder is as follows (mass ratio): tricholoma matsutake dry powder 9-11, butter mushroom dry powder 18-22, flower mushroom dry powder 9-11, sarcodon aspratus dry powder 9-11, toadstool dry powder 9-11, termitomyces albuminosus dry powder 9-11, boletus aereus dry powder 90-110, hericium erinaceus dry powder 9-11. The preparation method for instant edible fungi has features of simple technological process, low cost and the made-up instant product has good taste, no sense of oily and with deep natural fragrant of fungus.

A low-fat high-fibre soybean food with health-care function is proportionally prepared from soybean dregs, water, wheat flour, salt, non-nutritive sweetening agent, edible soda, garlic powder, honey, onion juice, egg plant oil, butter, shortening agent and flavouring.

The invention provides a production method of fried bean sauce with mushroom and beef, wherein the main ingredients include beef stuffing or shredded beef, minced mushroom, flour paste and fermented soya paste, the beef stuffing or shredded beef are refrigerated and defreezed under atmospheric temperature, water-loss reducer and anti-oxidizing agent are charged into laminated pan to be boiled, at last soup stock and thickening agent are also charged.

The invention relates to a ceramic heating body as well as an atomization core and an atomizer which utilize the ceramic heating body. The ceramic heating body comprises a suction nozzle, an upper cover, an oil injection ring, an oil storage bin and a base, wherein the base and the oil injection ring are respectively arranged at two ends of the oil storage bin, the atomization core is arranged inthe oil storage bin, and the lower end of the atomization core is sealed and fixed in the base; an oil injection hole is formed in the oil injection ring and is communicated with the oil storage bin,the upper cover is arranged at the upper end of the oil injection ring, the suction nozzle is arranged at the upper end of the upper cover and is communicated with an atomization hole in the upper endof an outer cover through the upper cover and the oil injection ring. According to the ceramic heating body, an oil bursting phenomenon can be effectively prevented, and the good taste can be still preserved in a high-power working state, so that the user experience is effectively improved.

The invention relates to an oil leakage prevention electronic cigarette heating wire driving control circuit and method, a chip and an electronic cigarette, which are applied to the electronic cigarette adopting a capacitive microphone. The circuit comprise a smoking detection circuit for detecting a capacitance value of the capacitive microphone in a smoking state, and further comprises an oil leakage protection circuit. The input end of the oil leakage protection circuit is connected with the output end of the capacitive microphone. The output end of the oil leakage protection circuit is connected with a heating wire driving circuit of the electronic cigarette. The oil leakage protection circuit is used for detecting the capacitance value of the capacitive microphone and converting the capacitance value of the capacitive microphone into a first comparison signal, and when the capacitance value of the capacitive microphone reaches a set oil leakage threshold value, the control circuitcontrols the heating wire driving circuit to be closed so as to achieve an oil leakage protection function. The heating wire driving circuit is automatically detected and controlled to be closed, theoil leakage protection function is achieved, the oil explosion phenomenon caused by the fact that the electronic cigarette is still powered on under the oil leakage condition is prevented, a user canknow the tar leakage condition of the electronic cigarette, scalding of the user is prevented, and potential safety hazards of the electronic cigarette are reduced.

The invention discloses spicy chili oil and a preparation method thereof. The chili oil comprises 600 parts of rapeseed oil, 144 parts of chilies, 12.2 parts of sesame, 5.7 parts of pepper powder, 4.8parts of peanut meal, 3 parts of Sichuan pepper meal, 3 parts of roses, 3 parts of scallions, 3 parts of garlic and 0.6 part of spice. The preparation method comprises the following steps of pulverizing the chilies and the spice to obtain chili powder and spice powder; heating 300 parts of the rapeseed oil to 280 DEG C, and naturally cooling the oil to obtain cold oil; heating the rest of the rapeseed oil to 280 DEG C; adding the scallions and the garlic, conducting frying until a spicy smell is generated, and taking out the mixture to obtain hot oil; adding 50 parts of the cold oil into thehot oil; when the oil temperature is lowered to 220 DEG C, adding the sesame and the chili powder into the hot oil; after the color of the chili powder is changed, adding the rest of the cold oil foruniform mixing, and then adding the peanut meal, the Sichuan pepper meal, the pepper powder, the spice powder and the roses to obtain a finished product. The chili oil can solve the problems that existing chili oil is light in spicy smell, poor in spicy smell persistence and too hot and greasy.

The invention discloses a sesame frying device with preheating, which includes a preheating drying device and a roasting device. The preheating drying device includes a drying barrel, a collection chamber and an impurity chamber. The drying barrel includes a fixedly connected drying chamber and a drying chamber. Drying cone, the drying cone is located at the lower part of the drying chamber; the roasting device includes a frying device and a cooling drum, the frying device includes a drum, the cooling drum is arranged at the outlet end of the drum, and the cooling drum passes through the intermediate piece and the drum Connected, the cooling cylinder is provided with a cooling outlet. The sesame frying device with preheating of the present invention has wide applicability, preheating and drying can greatly improve the efficiency of sesame frying, the frying device ensures that the sesame is evenly fried, and the frying situation can be monitored at any time during the frying process, At the same time, the excess high temperature during the frying process can be used to fry the sesame seeds at a low temperature. The fried sesame seeds can be cooled in time, and the entire processing process can also ensure continuity.

The invention discloses a sesame roasting device for sesame sugar, which comprises a roasting device and a grading device. The roasting device includes a roasting device and a cooling cylinder. The cylinder is connected with the rotating cylinder through an intermediate piece, and the cooling cylinder is provided with a discharge port, which is connected with the classification device. Through the sesame roasting device of the present invention, it is ensured that the sesame is evenly stir-fried, and the roasting situation can be monitored at any time during the roasting process to avoid the occurrence of insufficient roasting or frying, and at the same time, the excess high temperature in the roasting process can be used to affect the temperature of the sesame seeds. Follow-up low-temperature frying, but also timely and effective cooling.

The invention relates to a discharge device of a medicine frying pan used for Chinese herbal medicine processing, comprising a discharge hand wheel, a discharge worm, a discharge turbine and a shaft sleeve, wherein the shaft sleeve is fixedly connected with a support, the discharge worm is connected into the shaft sleeve by a bearing, the discharge hand wheel is arranged at one end of the discharge worm, the discharge worm is meshed with the discharge turbine, and the discharge turbine is arranged on a rotating shaft. The discharge worm is rotated by rotating the discharge hand wheel, so thatthe discharge turbine rotates; the discharge turbine is arranged on the rotating shaft and is connected with the rotating shaft by a bearing, so that the rotating shaft can be driven to rotate by therotation of the discharge turbine, so that a pan inclines laterally to pour fried Chinese herbal medicine out of the pan, thus realizing the aim of automatically discharging.

The invention relates to a medicine frying pan used for Chinese herbal medicine processing. The pan is of a hemispherical structure with an opening at the upper end and is a double-layer pan, an innerchamber is formed between an inner layer and an outer layer, rotating shafts are arranged at two sides of the pan, the rotating shafts are hollow rotating shafts, the hollow rotating shafts are communicated with the inner chamber of the pan and are connected with a support by bearings, the rotating shaft at one side of the pan is connected with an oil inlet pipe, the rotating shaft at the other side of the pan is connected with an oil return pipe, a discharge device is arranged on the support, the discharge device is connected with the rotating shaft at one side of the pan, a support plate isarranged on the pan, two ends of the support plate are in fastened connection with the opening at the upper end of the pan, a stirring device and an exhaust device are arranged on the support plate,a pan cover is arranged at each of two sides of the support plate, the pan covers are hinged with the support plate, and a heating device is arranged outside the pan. The Chinese herbal medicine in the pan is heated by utilizing heat conducting oil, and is stirred constantly in the frying process, so as to prevent the Chinese herbal medicine from being burnt; and the exhaust device is arranged onthe pan cover, and is used for pumping away smoke generated in the important drying process.

The invention relates to instant fat-reducing balls. The balls comprise the following raw materials: konjak flour, soybean dregs fiber powder, wheat germ powder, tomato powder, apple powder, carrot powder, tartary buckwheat powder, cassia seed powder, lotus leaf powder, barley seedling powder, dioscorea root powder, xylitol, xanthan gum, carrageenan, sodium chloride, potassium chloride, a flavoring agent, a toning agent, a food-grade additive for flavouring, and water; the raw materials and water are mixed, and after stirring, boiling, food texture and structure recombination, the product is produced. The raw material powder is ultrafine powder whose micronization treatment is carried out by an ultrafine pulverizer, taste is adjusted by xylitol, xanthan gum and carrageenan are used for adjusting mouthfeel, and homogenization of the product quality is realized based on autoclaving technology; the instant fat-reducing ball product is rich in dietary fiber with low calories, and can adjust metabolism of stomach and intestine, promote peristalsis of intestinal tract, so that fat-reducing effects are realized.

The invention discloses a tea frying machine, which comprises a base, a frying barrel, a frying device, a frying rod and a motor. Support rods are respectively fixedly connected to both sides of the top center of the base, and the two sides of the frying barrel The side is movably connected to the support rod, the upper right end of the frying barrel is provided with a material inlet, and the left end is provided with a discharge port, the inside of the frying barrel is connected with an electric heating tube, and the frying device is set On the right side of the frying barrel. The present invention can solve the problem of extremely low efficiency and high labor intensity in the prior art of manual frying, and solves the problem that tea leaves are easily burnt and wasteful. The present invention is simple in structure and easy to use. Tube heating can prevent overheating, and through the turning of the frying rod, it can effectively prevent the scorching of tea leaves caused by long-term heating at the same place, and the frying device can make the roasted tea leaves more uniform, greatly Improve the frying quality of tea.

The invention discloses a cooking system and method using a food material cleaning box. The cooking system comprises automatic cooking equipment with an automatic cleaning function and a dish-up function and further comprises a user side and the food material cleaning box which are matched with the automatic cooking equipment, and the user side is connected with the automatic cooking equipment through network. According to the scheme, raw materials are put into the food material cleaning box, when the automatic cooking equipment needs to be used, the packaged food material cleaning box needs to be put into the automatic cooking equipment only, after using is completed, the food material cleaning box is taken out and recycled, and the problem of smell mixing of dishes cannot be caused. Varieties of the dishes which can be cooked are multiple, so that the user side is directly used for selecting the variety of the raw materials, quantification for the raw materials can be carried out conveniently by the automatic cooking equipment through the food material cleaning box, a user inputs cooking parameters through the user side conveniently, so that the situation that the dishes are stir-fried not enough or burnt due to the fact that the user has a bad grasp of the cooking time and quantity of the raw materials is avoided, the process of preparing the raw materials by the user is further omitted due to the food material cleaning box, and the equipment is more convenient and fast to use.

The present invention discloses an artwork online transaction method. The method comprises a plurality of steps, and the artwork is auctioned by the bidder in a price raising or price reduction manner, so that the traditional continuous bidding transaction is canceled. According to the method disclosed by the present invention, in a mode capable of price raising or price reduction, the price fluctuation is balanced, the subject matter is prevented from being exploded, and without control by the dealer, the physical delivery is guaranteed, so that with fully market participation, financial support to the development of the real economic is realized in a real sense, the rational and secure operation of the online transaction platform is facilitated, and the attraction to the bidders is increased.

The invention discloses a red palm oil hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiment preparation. The red palm oil is used for completely replacing beef tallow to serve as the unique grease raw material of the hotpot condiment, by adopting the method of segmented feeding, segmented stir-frying and segmented cooling, the problems that beef tallow is adopted as grease in the existing hotpot condiment to affect human health and severely remain taste, and the hotpot condiment prepared by the traditional processing method can destroy the nutritional ingredients of the red palm oil and change the color of the grease are effectively solved, the nutritional value of the hotpot condiment, especially the content of carotene in the product, is increased, the hotpot condiment is endowed with red and bright color, the use of capsanthin and stir-frying of glutinous rice cake chili are avoided, and the red palm oil hotpot condiment with both color, aroma and taste and nutritional value is prepared.

The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a coating composition; applying oil on the food product, wherein said batter composition, said coating composition and said oil form a coating of the food product; subjecting the food product and the coating to a hot air cooking treatment in an impingement oven at such a temperature and for such a period of time that the coating is cooked while the food product remains substantially untreated by the hot air cooking treatment, wherein the temperature of the hot air cooking treatment is in the range of 230° C. to 290° C. and wherein the hot air in the hot air cooking treatment is applied on both the top and the bottom of the food product.

The invention belongs to the technical field of compound seasoning processing, and particularly discloses a processing method of a residue-free beef tallow hotpot condiment. A reaction kettle is used for stir-frying the hotpot condiment, the reaction kettle is reasonable in design and ingenious in structure, and compared with stir-frying of a traditional stir-frying pan, the closed cylindrical kettle body serves as a hotpot condiment carrier, the proportion of various raw materials is strictly controlled, and the stir-frying temperature and stir-frying time of the various raw materials in the stir-frying process are coordinated. The hotpot condiment is stir-fried under the relatively closed condition, the fragrance components of the hotpot condiment raw materials are reserved to the maximum extent, the quality of the hotpot condiment is better, the risk that foreign matter enters the hotpot condiment is also reduced. Meanwhile, the stir-frying efficiency is also very high, and automatic control is facilitated.

The invention belongs to the technical field of tea production, and specifically discloses a tea production system. The tea production system comprises a frame, a material inlet, a fixation unit, stir-frying units, and a wrapping-rolling unit; each of the stir-frying unit comprises a stir-frying barrel, a fixing rack, stir-frying blades and a rotating shaft; the rotating shafts are fixedly connected with centers of two driven gears; the rotating shafts penetrate through the stir-frying barrels, and is fixed with the fixing racks in the stir-frying barrels; the stir-frying blades are fixedly connected, under the fixing racks, with the interior of the stir-frying barrels; the stir-frying blades are triangular in sectional view; and heating plates are arranged on surface on two sides of the stir-frying blades. A driving gear rotates so as to drive the driven gears to rotate, so that the rotating shafts fixedly connected with the driven gears are driven to rotate; and thus, the stir-fryingblades rotate forwards and backwards inside the stir-frying barrels so as to prevent charring of part of tea leaves due to excessive heating caused by inertial attachment of the tea leaves onto the stir-frying blades during unidirectional rotation, so that more thorough stir-frying on the tea leaves is achieved. Moreover, temperature of the heating plates in the two stir-frying units is different, so that classified stir-frying is realized.

The invention relates to the filed of tea producing and processing, and especially relates to a fine machining technology for green tea. The fine machining technology for the green tea comprises the following steps: carrying out picking, tedding fresh tea leaves, deactivating enzymes, carrying out cooling, carrying out rolling, removing dampness, carrying out air-drying, carrying out baking and carrying out packaging. The invention further relates to a fine machining system for green tea. The fine machining system for the green tea comprises a tea-leaf tedding device; the tea-leaf tedding device is connected to an enzyme deactivating device; the enzyme deactivating device is connected to a cooling device; the cooling device is connected to a rolling device; the rolling device is connected to a dampness removing device; the dampness removing device is connected to an air-drying device; the air-drying device is connected to a baking device; the baking device is connected to a second-rolling device; the second-rolling device is connected to a second-baking device; and the second-baking device is connected to a packaging device. Purpose of the invention is to provide a fine machining technology and a machining system for the green tea. The green tea is baked by utilizing hot air and artificial stir-frying, so that temperature for stir-frying can be very well controlled so as to prevent the tea leaves from being burnt; at the same time, tea trimming and tipping can be carried out during artificial stir-frying, so that qualities of the green tea are further improved.

The invention relates to the technical field of safety helmet paint spraying equipment, and discloses a safety helmet paint spraying device and method capable of changing the paint spraying range andconvenient to use. The safety helmet paint spraying device comprises a box internally sequentially provided with a supporting plate and a partition plate from top to bottom. A liquid storage box is fixedly arranged on one side of the upper surface of the supporting plate. The part, on the supporting plate, of one side of the liquid storage box is fixedly provided with a high-pressure pump, an inlet of the high-pressure pump communicates with an outlet of the liquid storage box through a pipeline, an outlet of the high-pressure pump communicates with an inlet of a water collecting pipe, an outlet of the water collecting pipe communicates with an inlet of a corrugation pipe, and an outlet of the corrugation pipe communicates with an inlet of a sprayer. According to the safety helmet paint spraying device capable of changing the paint spraying range and convenient to use, through the arrangement of a moving device and meshing between teeth and a tooth disc, the distance between the sprayer and a workbench can be changed, the spraying range can be adjusted at any time, adjustment can be conducted according to the diameter of safety helmets, waste is prevented, and usage is more flexible.

The embodiment of the invention belongs to the field of aerosol generation devices, and relates to a resonance wave-based atomization output method, which comprises the following steps: acquiring an atomization time parameter, a first proportion parameter, a preset electrical parameter, a resonance wave parameter and an amplitude suppression function; an atomization voltage value is calculated according to the atomization time parameter, the first proportion parameter, the preset electrical parameter, the resonance wave parameter and the amplitude suppression function; and outputting an atomization voltage value. The invention further provides related equipment for atomization output based on the resonance waves. According to the atomization output method in the resonance wave mode, after suppression is conducted through the amplitude suppression function, if the atomization voltage value obtained through continuous calculation is in the progressive increase state, the aerosol generated by the atomization aerosol base material changes in taste and is higher and higher in fullness, and if the atomization voltage value obtained through continuous calculation is in the progressive decrease state, the aerosol generated by the atomization aerosol base material is higher in fullness. The aerosol generated by the atomized aerosol base material is changed in taste, and the fullness becomes weaker and weaker, so that the requirements of different users are met, and the smoking experience of the users is improved.

The invention discloses solid bean paste as well as a preparation method and a use method thereof. The solid bean paste comprises the following components in parts by weight: 80-100 parts of broad-bean, 20-30 parts of broad-bean fermentation extracting solution, 4-6 parts of monosodium glutamate, 2-3 parts of spices, 3-4 parts of white granulated sugar and 0.5-0.8 part of anti-caking agent. The invention aims to solve the problems that in the using process of existing broad-bean, the using range is limited, cooking time and cooking temperature are difficult to master and taste of food materials.

The invention discloses a drum type tea leaf stir-frying machine, which comprises a base, a heating barrel, a stir-frying barrel, a stir-frying device and a motor, wherein support rods are fixedly connected to two sides of a central position of the top part of the base respectively; two sides of the heating barrel are movably connected with the support rods; a feed inlet is formed in the right upper end of the heating barrel; a discharge hole is formed in the left end of the heating barrel; an electrical heating pipe is connected into the heating barrel; the stir-frying device is arranged at the right side of the heating barrel. The drum type tea leaf stir-frying machine provided by the invention can solve the problems that according to manual stir-frying in the prior art, the efficiency is low and the labor intensity is high, solves the problem that tea leaves are easily burnt so as to cause waste, and is simple in structure and convenient to use; the electrical heating pipe is used for heating, so that overheating can be prevented; the stir-frying barrel is used for stirring, so that the phenomenon that the tea leaves are burnt due to being heat for a long time at the same placeis effectively prevented; the stir-fried tea leaves can be more uniform through the stir-frying device, so that the stir-frying quality of the tea leaves is greatly improved.

The invention discloses a preparation process of fried peanuts. The preparation process comprises the following specific steps of: 1, selecting whole-grain peanuts, soaking the peanuts in warm water for 5-10 min, transferring the peanuts into cold water to soak for 1-2 min, and taking out the peanuts for after use; 2, putting the peanuts in a huller to remove the coats; 3, putting the hulled peanuts into brine to soak for 7-8 h, and fishing out the peanuts to drain off; 4, frying the peanuts for 10-11 min at a temperature of 160-170 DEG C; 5, putting the peanuts into seasonings to mix thoroughly, and frying the peanuts again for 1-2 min at a temperature of 150-160 DEG C; and 6, after the frying is finished, fishing out the peanuts to drain off, cooling the peanuts to 10-20 DEG C, and packaging the peanuts. By adoption of the preparation process disclosed by the invention, the prepared fried peanuts are crispy, tasty, fresh in smell and pure in flavor; and the taste can be fully blended into the peanuts, so that the taste is more uniform.

The invention discloses a dendrobium nobile planting and production extraction process which comprises the following steps: S1, harvesting: selecting firm and full stems and branches of three or moreyears during harvesting, shearing from the bases of old stems by using scissors, and keeping tender plants to continuously grow so as to ensure continuous harvesting; S2, processing the fresh dendrobium nobile, namely cleaning the fresh dendrobium nobile before use, removing roots and leaves, and cutting the fresh dendrobium nobile into sections; storing the fresh dendrobium nobile in a shady, cool and anti-freezing place by using wet sand; and S3, processing the dried dendrobium nobile, namely removing impurities after harvesting, slightly scalding or baking to be soft by using boiled water until sheaths are completely rubbed, drying, and processing the dried dendrobium nobile into dendrobium nobile for sale. The method comprises the following steps: separating picked fresh stems according to thickness and length, respectively stir-frying the fresh stems in a pot with strong fire, taking the fresh stems out of the pot, kneading with hands, removing leaf sheaths, and re-frying for 1-2times until stem branches are soft. The material is twisted into a thread shape one by one and dried at a time with slow fire, so that the dendrobium nobile becomes a first-grade product called dragonhead phoenix tail, the appearance of the dendrobium nobile is guaranteed, the dendrobium nobile is prevented from being burnt, and the medical value of the dendrobium nobile can be better achieved.