36results about How to "Avoid mouthfeel" patented technology

The invention belongs to the technical field of food processing and particularly relates to soup dumplings. Each soup dumpling comprises a wrapper, wherein the two side parts of the left end of the wrapper are laminated and connected through a multi-stuffing primary forming mold; the two side parts of the right end of the wrapper are laminated and connected through the multi-stuffing primary forming mold; the wrapper covers solid-state stuffing injected from a first stuffing injection device and liquid-state stuffing injected from a second stuffing injection device; the top part of the wrapper is laminated and connected through a forming device; and the whole body of the wrapper is in a sealed state. With the adoption of the soup dumplings provided by the invention, the wrappers cover the solid-state stuffing and the liquid-state stuffing after the dumplings are automatically produced; and the defect in the prior art that the liquid-state stuffing in all the soup dumplingsis frozen into a solid state and then is covered by the wrappers is overcome.

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 present application relates to a method, device and electronic device for controlling a cooking appliance. The method includes: when the cooking appliance completes cooking, detecting whether the ingredients in the cooking appliance are taken out. If the ingredients in the cooking appliance are not taken out, the keep warm mode is determined according to the cooking mode used when the cooking appliance performs the cooking. After that, the keep warm mode is executed. The heat preservation mode in this manual is determined according to the cooking mode, and for the ingredients processed in different cooking modes, the appropriate heat preservation mode can be determined in a targeted manner, which can avoid the heat preservation process caused by the ingredients. Mouthfeel and / or taste deteriorated.

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 belongs to the technical field of food processing, and relates to a circular-station multiple stuffing forming device. The circular-station multiple stuffing forming device comprises a track, a wrapper receiving station, a first stuffing station, a second stuffing station, a forming station and a demoulding station, a multiple stuffing pre-forming mold capable of moving along the track is arranged on the track, the track is a circular track, and a wrapper conveying apparatus, a first stuffing apparatus, a second stuffing apparatus, a forming device and a demoulding apparatus are respectively arranged at inner side or outer side of the circular track. The two independent stuffing stations successively perform stuffing motions twice on the wrappers, the unique taste of different stuffing materials can be kept due to two independent stuffing motions, the employed circular track can effectively save land occupation space for the whole equipment, all the apparatuses encircle the circular track, and a structure of the whole equipment is more compact.

The invention belongs to the technical field of food processing, and in particular relates to a multi-filling primary forming mold, which includes a mounting plate, on which a mold core and two skinning plates capable of relative movement are arranged on the mounting plate, and the skinning plates are respectively It is arranged on both sides of the mold core, and the upper surface of the skin receiving plate is provided with a concave step for realizing the skin receiving function, and the adjacent sides of the two skin receiving plates are provided with grooves for realizing the initial forming of the skin, each The left and right ends of the groove are provided with pressing parts, and the opposite grooves on the two connecting plates form a group of preformed grooves. The invention can add liquid fillings or solid fillings, so that the types of fillings for stuffed foods are more abundant, and even when liquid fillings are directly added to the dough, the liquid fillings can also be directly injected into the dough for inclusion, without There will be leakage, and there is no need to freeze the liquid filling into a solid state, so as to avoid damage to the taste and nutrition of the filling.

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.