36results about How to "Avoid mouthfeel" patented technology

The invention discloses an intelligent rice cooking and water purifying integrated machine, which comprises an electric cooker, a rice barrel, a water supply device, a water pump, a main controller, a touch screen, a first motor and a second motor, wherein the surface cover of the electric cooker, driven by the first motor, is capable of rotating in a horizontal direction, and the surface cover is detachably connected to the output shaft of the first motor; a hopper opening is formed in the lower part of the rice barrel and the hopper opening is located above the electric cooker; an electromagnetic valve is arranged on the funnel opening; the water supply device communicates with the water pump by virtue of a water pipe; a rice washing pipe group, which extends into the electric cooker or moves out of the electric cooker, is connected to the water pump; and the rice washing pipe group is driven by the second motor. The intelligent rice cooking machine disclosed by the invention integrates the electric cooker, the rice barrel and a water purifier; the automatic operation of such essential processes as rice supply, rice washing, rice cooking and the like in rice cooking is intelligently controlled through electric power by virtue of the main controller; a user can complete rice cooking just by an operation of pressing a key, so that a complex rice cooking process is avoided; and especially, by cooking rice by virtue of a mobile terminal in a remote mode at any time, problems of conventional timed appointment rice cooking on taste and waste are avoided.

The invention belongs to the technical field of food processing, and especially relates to a linear station multiple stuffing forming device. The linear station multiple stuffing forming device comprises a track, and a wrapper receiving station, a first stuffing station, a second stuffing station, a forming station and a demoulding station arranged around the track. The track is a linear track. A wrapper conveying apparatus, a first stuffing apparatus, a second stuffing apparatus, a forming device and a demoulding apparatus are respectively arranged at one side or two sides of the track. The track is the linear track, the wrapper conveying apparatus, the first stuffing apparatus, the second stuffing apparatus, the forming device and the demoulding apparatus are respectively arranged at one side or two sides of the track, so that the whole device is not restricted by the stations and can be expanded unlimitedly.

The invention discloses one kind of convenient vermicelli, especially the preparing method for batata, and belongs to food process technique field. The technique plan adopted comprises that after forming, slaking and cooling down during usual preparing method for vermicelli, taking the steps of acid washing, warming by microwave, steam insulation and combined sterilizing, then taking dynamic changing temperature and freezing steps. The advantage of convenient batata vermicelli used this method comprises that time of watering repeatedly is short, taste nice, bear cooked good, not adhering to each other, preserving effective, long for shelf life, etc.

The invention relates to a method of coloring dried bean curd by tea liquid, and is characterized in that the method comprises the following steps: adding tea into water, heating by big fire, after the water is boiled, continuing heating by big fire for 15-25 minutes, heating by mild fire for 15-25 minutes; removing tea residues after repeated heating for two times to obtain the tea liquid; adding flavoring into the tea liquid to prepare brine; heating the brine to 100-110 DEG C, adding dried bean curd to perform marination so as to obtain the product. The benefits of the invention are that: after the comparison of various raw materials, the pure natural product tea liquid is finally determined to be the raw material, and thus food safety is guaranteed firstly; the whole procedures and parameters are determined through multiple experiments, so the obtained product has a color which completely meets the requirement; and unexpected gains are obtained that the product has light tea fragrancy, and overcomes the slight bitter taste of original products. Additionally, with respect to a coloring agent, the cost is reduced. Therefore, the method obtains perfect results.