30results about How to "Avoid raw" patented technology

This invention discloses an electric cooker full-automatic temperature limit center switch, which belongs to the temperature control switch technique filed, the switch includes hull, replacement spring that is fixed in the inner of the hull, temperature-sensitive device that is held in the inner of the hull by the replacement spring, wherein the inner top of the temperature-sensitive device is fixed with the temperature sensing magnet, the bottom of the temperature-sensitive device is fixed with the assembled switch, and there is a permanent magnet is fixed between the temperature-sensitive device and the assembled switch, and the outer of the temperature-sensitive device and the assembled switch is arranged with a spring; and the top of the assembled switch is arranged with an upper contact pole which can affect the switch state and is correspondent with the bottom of the permanent magnet, and the bottom of the assembled switch is arranged with a down contact pole which can affect the switch state and is correspondent with the inner bottom of the hull, and the assembled switch also is arranged with the electric power terminal of the current input end, the heating terminal that induces the switch signal and the heat preservation terminal. The advantage in this invention is that the assembling technology is simple, and it is convenient for use.

The invention discloses a hand making method of sticky rice sweet wine. The method comprises the following steps: white sticky rice is selected and washed, and is socked in water for 6-24 hours; the socked sticky rice is drained and poured into a steamer, and is heated and steamed for 15-25 minutes; the cooked rice is put into a container and is cooled to 35-40 DEG C; cold boiled water which is prepared in advance is poured into the warm rice, the rice is loosened by stirring, distiller's yeast is mixed into the rice, the top of the rice is sprinkled with wine yeast powder, and the mixture is covered with a fresh-keeping film; and heat preservation is carried out for 24 hours at a temperature of 30 DEG C. According to the present invention, the white sticky rice is firstly socked in water, so that the white sticky rice is easy to cook and is effectively prevented from being half-cooked, thereby ensuring the quality of brewing; then the white sticky rice is cooled to 35-40 DEG C and is added with distiller's yeast, so that the biological activity of the distiller's yeast is effectively protected. The method provided by the present invention is simple to operate, and the prepared sticky rice sweet wine is rich in nutrition and has good healthcare effects.

The invention discloses an intelligent, safe, multi-functional electric rice cooker. The electric rice cooker includes a shell, an electric heating plate, an inner pot, a temperature sensor, a microprocessor, a key adjusting module, a timer, a pot cover, a vent pipe, a pressure gauge, a safety valve, an ultraviolet sterilizing lamp, a suction disk and a water collecting box. A power line interfaceis embedded in the bottom of the shell, the inner pot is arranged in the shell, the bottom surface of the inner pot is provided with the electric heating plate, one side of the electric heating plateis provided with the temperature sensor, the outer wall of the shell is provided with the key adjusting module and the timer, and the inner wall of the shell is provided with the ultraviolet sterilizing lamp; the shell is provided with a radio transmission module, the shell is internally provided with the microprocessor, the pot cover is arranged on the shell, the vent pipe and the safety valve are arranged on the pot cover, the pressure gauge is installed on the pot cover, the upper surface of the pot cover is provided with a groove, one end of the groove is connected with the vent pipe, andthe other end of the groove is provided with the water collecting box. The safety of the electric rice cooker is improved, the health and safety of food are ensured, the potential safety hazard is avoided, the structure is simple, and the electric rice cooker is convenient to use and popularize.

The invention discloses a processing technology for the microwave heat penetration of pseudosciaena crocea richardson, and belongs to the field of the processing of marine products. The technology comprises the following steps of: injecting seasoning liquid into preprocessed pseudosciaena crocea richardson, preheating the pseudosciaena crocea richardson by using microwaves of 2,450 MHz, performing microwave curing on the preheated pseudosciaena crocea richardson, sealing, freezing and storing. In the technology, the pseudosciaena crocea richardson is subjected to microwave heat penetration stage by stage, namely the processed pseudosciaena crocea richardson is subjected to first microwave preheating and second microwave curing, the two-time penetration time of fish flesh does not exceed 25 minutes, and the curing time of the fish flesh is shortened greatly compared with the conventional cooking time (about 70 minutes), so that the nutritional ingredients of the pseudosciaena crocea richardson are kept effectively, the phenomenon of burnt or half-cooked fish flesh is avoided, and the technical problems of continuous processing of processed goods of the pseudosciaena crocea richardson and the like are solved.

The invention discloses an annular self-igniting groove for shale brick production and a method for producing shale bricks. By optimizing shale calcination and vitrification conditions and using 65 parts of shale, 15 parts of biomass wastes and 20 parts of coal gangue as raw materials, a calcination-free annular self-igniting groove body structure which replaces a traditional brick kiln is used, the structure is of the shape of an elliptical underground annular groove body on the whole, an annular groove outer wall and an annular groove inner wall on the two sides of the annular groove and the bottom part of the annular groove are built by using bricks, the top part of the annular groove body and the ground are on the same level, a main smoke exhaust passage is arranged in the middle of the annular groove body, a certain distance is reserved between the top part of the main smoke exhaust passage and the ground, chimneys are arranged at intervals in the main smoke exhaust passage, the chimneys straightly run to the ground, smoke exhaust passages are arranged at intervals in the annular groove body, the smoke exhaust passages are connected to the main smoke exhaust passage, the bottom part of the main smoke exhaust passage and the bottoms of the smoke exhaust passages are at the same level and the chimneys and the smoke exhaust passages are mutually staggered, so that the goals of energy saving, environmental friendliness and labor saving are achieved and the application value is great.

The invention belongs to the technical field of kitchen equipment, and particularly relates to an integrated food steaming oven. The integrated food steaming oven comprises a box body and a box cover,and a working space for storing food is formed in the box body; the box cover is connected to the box body through a hinge; a protective cover and a heating device are mounted in the working space inthe box body; a circulating fan is mounted in the protective cover; an air outlet hole is formed in the working space; a steam nozzle is mounted in the working space; a first cavity is formed in theupper portion of the box body; a water tank is fixedly mounted in the first cavity; a second cavity is formed in the rear side of the box body; a steam generator is mounted in the second cavity; a circulating water pump is mounted in the second cavity; the circulating water pump, the steam generator and the water tank are connected through water pipes; the steam generator is connected with the steam nozzle through an air pipe; and a steam discharge pipe is fixedly mounted in the second cavity. The integrated food steaming oven is simple in structure, the water tank and the steam generator canbe cleaned, and residual water is avoided.

The invention discloses an outdoor automatic barbecue oven, including a machine body, wherein a plurality of uniformly distributed supporting legs are arranged at the bottom end of the machine body. The outdoor automatic barbecue oven is characterized in that heating equipment is arranged at one end of machine body, a plurality of uniformly distributed grooves are respectively formed in two sidesof the machine body; the grooves is formed in one side of the heating equipment; a control circuit is arranged on one side of the machine bod; a lifting mechanism is arranged on one side of the heating equipment; the lifting mechanism is connected with the control circuit through a circuit; the lifting mechanism is provided with a plurality of rotating mechanisms which are uniformly distributed and are used for fixing the barbecue skewers; an overturning mechanism capable of adjusting the rotating speed is arranged on the other side of the control circuit; the overturning mechanism is connected to the control circuit through the circuit, and is arranged at one side of the grooves; and a telescopic shielding mechanism is arranged at the top end of the machine body. The outdoor automatic barbecue oven has the advantages that the outdoor automatic barbecue oven which is baked can be lifted at set intervals, so that food materials are far away from a heat source, and the situation that the food materials are burnt due to too long baking time is avoided, and the barbecue quality of the outdoor automatic barbecue oven is improved.

The invention discloses a method for frying low-oil flour-coated potato chips by using an air fryer. The method specifically comprises the following steps: sorting and cleaning raw materials: selecting potatoes which are free of mildew and rot, worm holes and deterioration, shallow in bud holes and smooth in surface, removing green sprouting potatoes with dry and shrunk skins, and cleaning the potatoes by virtue of water power and a screw mechanism; carrying out steam peeling: sending the cleaned potatoes into a cooking pot, carrying out flash evaporation in medium-pressure steam, dischargingthe potatoes out of the tank, at the moment, conveying the cooked potatoes into a dry-type peel brushing machine by using a spiral conveyor, thoroughly removing the potato peels under the action of aplurality of rotating hairbrushes, and then carrying out spray cleaning by using cleaning water flow; and cutting into strips: conveying the peeled potatoes into a water jet cutter slicing machine, and cutting into strips in the forward direction, wherein the length is about 5 mm multiplied by 5 mm. According to the invention, the problems that traditional fried potato chips are poor in taste, high in oil content and high in calorie to affect body health are solved.

The invention relates to a new type of hot pot bottom material intelligent turning and frying machine, which includes a base, a frying pot body, a pot cover, a heating device, a turning device and a control system, and the frying pot body and the control system are all embedded in the base On the surface, the upper surface of the frying pot body is hinged with the pot cover. There are at least two heating devices. The bottom of the frying pot body is provided with a conical positioning platform. The turning device includes a drive motor, a drive shaft, a positioning sleeve, a stirring blade, a temperature sensor, The pressure sensor, the rotational speed sensor and the in-position sensor are electrically connected to the control system with the heating device, the driving motor, the temperature sensor, the pressure sensor, the rotational speed sensor and the in-position sensor respectively. The invention can automatically match the total amount of fried materials, the cooking temperature and the stirring speed according to the frying requirements, thereby improving the work efficiency of the frying operation while improving the work efficiency of the frying operation.

The invention belongs to the technical field of tobacco drying, and discloses a tobacco drying system, which comprises a drying room and a tobacco container; a baking chamber and a heating chamber are arranged in the drying room; an inlet and outlet is formed in one side of the baking chamber, a guide rail component distributed in the length direction of the baking chamber is arranged in the baking chamber, one end of the guide rail component is connected with the inlet and outlet, and the multiple tobacco containers can be placed on the guide rail component side by side in the distribution direction of the guide rail component. An air heating device is arranged in the heating chamber; the air heating device is provided with an air inlet end and a hot air output end; the tobacco container is in sliding fit with the guide rail component and is provided with a ventilation structure, and an airflow channel with the top end and the bottom end ventilated and the peripheral side closed is formed in the tobacco container through the ventilation structure. The invention further discloses a tobacco drying method. The circulating baking can be achieved, the baking effect is better, tobacco in the tobacco container is baked more evenly, and the half-cooked problem can be avoided.

The invention provides a flexible AAC plate production technology. Through working procedures of raw material preparation, weighing and metering, stirring, pouring, standing and curing, cutting, steam curing and plate severing, production and manufacturing of autoclaved aerated concrete plates are completed, in the stirring working procedure, a powdery material is added into a powder spraying system, and the powder spraying system matches a liquid spraying system to make the powdery material and liquid mixed in the air, so that the situations that a large amount of a powdery material is added into a stirring tank to form a large number of dust bubbles, consequently the subsequent stirring time is long, and half-cooked materials generated in subsequent production are caused by the bubbles which are not fully stirred are avoided; and the production efficiency is improved by means of synchronous stirring, pouring and vibrating.

The invention provides a server, a cooking utensil, a control method of the cooking utensil and a control system of the cooking utensil, wherein the method comprises the following steps of obtaining the currently located altitude of the cooking utensil; obtaining an identity identification of the cooking utensil; sending the altitude and the identity identification to the server so that the servergenerates corresponding cooking programs or cooking parameters according to the altitude and the identity identification; receiving the cooking programs or the cooking parameters fed back by the server; and performing cooking control over the cooking utensil according to the cooking programs or the cooking parameters. The control method of the cooking utensil can solve the problem of the half-cooked condition or overflowing due to the altitude in the cooking process of the cooking utensil; the cooking performance is effectively improved; and the use experience of a user is improved.

The invention provides a steam-curing system for anti-half-curing production of aerated concrete. The steam-curing system for anti-half-curing production of the aerated concrete comprises a steam-curing kettle, a conveying track and a carrier loader, wherein the conveying track is arranged in the length direction of the steam-curing kettle in a penetrating manner, and the carrier loader is arranged on the conveying track and used for bearing concrete building materials; and the steam-curing system for anti-half-curing production of the aerated concrete is characterized by further comprising a turnover mechanism and a staggered jacking mechanism; the turnover mechanism drives the carrier loader to drive the concrete building materials to turn over along a vertical plane; and the staggered jacking mechanism jacks the turned-over concrete building materials at intervals to be staggered. Aerated concrete plates are turned over to be in a vertical state through the turnover mechanism and are jacked at intervals through the staggered jacking mechanism, so that all the surfaces of the plates make full contact with dry and hot air, the plates are dried rapidly and thoroughly, and the plates are prevented from being half-cured.

The invention relates to a cooker used in the open. The cooker comprises a foldable support and a sleeve type steaming box, wherein the support comprises a frame, two supporting legs, two supporting plates and two windproof plates, and the supporting legs and the supporting plates are arranged on the same side. The steaming box comprises a box body, a box cover and a small lunch box, a handle is hinged to the outer side of one end of the box body in the length direction, and inwards-protruding protruding edges are arranged in the middle portions of the two ends of the box body in the length direction. The bottom of the box cover is bent to the inner side so that the box cover can be buckled to the box body, one end, opposite to the handle of the box body, of the upper end face of the box cover is connected with a connecting plate in a fastened mode, and another handle is inserted in the connecting plate. Another outwards-protruding protruding edges are arranged below the two ends of the small lunch box in the length direction, the small lunch box is supported on the protruding edges of the box body through another protruding edges, a gap is reserved in the bottom of the box body, and a gap is reserved in the bottom of the small lunch box. One end of a third handle is hinged to the middle of the outer side of one end of the small lunch box in the width direction, and the other end of the third handle is buckled to the other end of the small lunch box in the width direction.

The invention provides full-automatic steam curing equipment for aerated concrete building materials. The full-automatic steam curing equipment comprises a steam curing bin, a conveying track penetrating through the steam curing bin, and a conveying plate trailer arranged on the conveying track and used for bearing concrete building materials, wherein the concrete building materials comprise plates and bricks, and the full-automatic steam curing equipment is characterized by further comprising a turnover mechanism and a separation and dislocation mechanism; the conveying plate trailer is driven by the turnover mechanism to drive the concrete building materials to turn over along a vertical plane; and the turned plates are jacked through the separation and dislocation mechanism at intervals to form dislocation, and the turned bricks are transversely pulled and spaced. Through arrangement of the separation and dislocation mechanism, the plates are jacked at intervals, the bricks are pulled and spaced, thereby benefiting air circulation, the multiple surfaces of the plates and the bricks are in full contact with dry and hot air, and are dried rapidly and thoroughly, and therefore soft cores and sandwiches of products are avoided.

The invention provides aerated concrete slab efficient casting molding equipment. The aerated concrete slab efficient casting molding equipment comprises a stirring bin arranged on an equipment platform and further comprises a powder control system arranged above the stirring bin, a liquid control system arranged in the powder control system, a driving system connected with the powder control system, a pouring system arranged below the stirring bin and a vibrating system arranged below the pouring system. Powder is fully mixed with slurry when being added, so that bubbles of half-raw powder are avoided; by vibrating while pouring, the subsequent vibration time is shortened; vibration is started from few materials, so that the vibration efficiency is high, and the vibration defoaming effect is good; and through the arrangement of a T-shaped pouring head, the flowing time of the slurry in a mold is shortened, the pouring efficiency is improved, and the production efficiency of aerated concrete is further improved.

The invention discloses an annular self-igniting groove for shale brick production and a method for producing shale bricks. By optimizing shale calcination and vitrification conditions and using 65 parts of shale, 15 parts of biomass wastes and 20 parts of coal gangue as raw materials, a calcination-free annular self-igniting groove body structure which replaces a traditional brick kiln is used, the structure is of the shape of an elliptical underground annular groove body on the whole, an annular groove outer wall and an annular groove inner wall on the two sides of the annular groove and the bottom part of the annular groove are built by using bricks, the top part of the annular groove body and the ground are on the same level, a main smoke exhaust passage is arranged in the middle of the annular groove body, a certain distance is reserved between the top part of the main smoke exhaust passage and the ground, chimneys are arranged at intervals in the main smoke exhaust passage, the chimneys straightly run to the ground, smoke exhaust passages are arranged at intervals in the annular groove body, the smoke exhaust passages are connected to the main smoke exhaust passage, the bottom part of the main smoke exhaust passage and the bottoms of the smoke exhaust passages are at the same level and the chimneys and the smoke exhaust passages are mutually staggered, so that the goals of energy saving, environmental friendliness and labor saving are achieved and the application value is great.

The invention discloses a screw extruder and a method for regenerating rubber by adopting the screw extruder, and belongs to the field of rubber and plastic processing equipment. The screw extruder comprises a screw extruder main body and a machine barrel, wherein the machine barrel is sequentially divided into a heating section, a reaction section and a cooling section in the material extrusion direction, and the machine barrel is formed by connecting barrel blocks; each barrel block is in a cuboid shape, and is provided with a first end face and a second end face which are oppositely arranged and four side faces which are used for connecting the first end face with the second end face, the barrel block is provided with a material cylinder, and the material cylinder is a through hole which is formed by vertically penetrating from the first end face to the second end face and is used for containing screws of the screw extruder; each barrel block further comprises mounting holes and heating devices, wherein the mounting holes are through holes vertically penetrating the opposite side faces of the barrel block, the mounting holes and the material cylinder are arranged in a staggeredmode, and the heating devices are electric heating elements arranged in the mounting holes. According to the screw extruder, the mounting holes are formed in the barrel blocks which form the machinebarrel and the heating devices are arranged in the mounting holes, so that uniform and effective heating is carried out on the machine barrel, and the comprehensive performance of a final extruded product is improved.

The invention discloses a processing technology for the microwave heat penetration of pseudosciaena crocea richardson, and belongs to the field of the processing of marine products. The technology comprises the following steps of: injecting seasoning liquid into preprocessed pseudosciaena crocea richardson, preheating the pseudosciaena crocea richardson by using microwaves of 2,450 MHz, performing microwave curing on the preheated pseudosciaena crocea richardson, sealing, freezing and storing. In the technology, the pseudosciaena crocea richardson is subjected to microwave heat penetration stage by stage, namely the processed pseudosciaena crocea richardson is subjected to first microwave preheating and second microwave curing, the two-time penetration time of fish flesh does not exceed 25 minutes, and the curing time of the fish flesh is shortened greatly compared with the conventional cooking time (about 70 minutes), so that the nutritional ingredients of the pseudosciaena crocea richardson are kept effectively, the phenomenon of burnt or half-cooked fish flesh is avoided, and the technical problems of continuous processing of processed goods of the pseudosciaena crocea richardson and the like are solved.

The invention relates to a formula and a making method of braised Yellow River large carp, the main material comprises carp, the ingredients comprise scallion, ginger, garlic, chili, dark soy sauce, light soy sauce, vinegar, oyster sauce, sugar, edible oil, cooking wine, salt, monosodium glutamate and starch, and the method comprises the following specific steps: step 1, preparing the ingredients; step 2, pretreating carps; step 3, frying the carp blocks; step 4, stir-frying; and step 5, taking out of the pot. Compared with the prior art, the method has the following advantages that the Yellow River large carp is diced and then fried, operation is convenient, half-cooked and burnt caused by uneven heating of fish meat is avoided, and the made Yellow River large carp is red and bright in color, fragrant, attractive in appetite, burnt outside and tender inside when being eaten, not broken or scattered to be tasty, crisp in fine fishbone, sour and sweet, spicy, fragrant and palatable and can be eaten with rice.

The invention relates to a cooking device and a heating control method after power-off recovery thereof and equipment, and belongs to the technical field of electric appliances. According to the cooking device and the heating control method after power-off recovery thereof and the equipment, no extra circuit needs to be added, and the real-time bottom temperature and the real-time top temperature after power-on recovery after power-off are detected, the cooking status of the cooking equipment before power off is determined, therefore, the cooking path is adjusted in real time through a program. An additional power-off memory circuit does not need to be added, the cost is saved, the food cooking quality after power off is improved by recognizing the cooking state before power off, and the half-cooked or burnt phenomenon is prevented.

The cured food comprises uncooked food, water and a curing agent, and is formed by mixing the components in a certain proportion range, thoroughly steaming, reducing heat to a normal temperature or a suitable temperature. The curing agent is added in the steaming process, and the granular uncooked food is allowed to become a solid state after being steamed thoroughly; the cured food can repeatedly return to a pot for heating, when being eaten, can be eaten by being clamped with chopsticks, can also be eaten by being held with hands, and is not loose and not sticky when being eaten by being held with hands; when the curing agent amount is increased, the cooked food taste is chewy; when the curing agent amount is reduced, the taste chewy feel is weakened; and because of becoming the solid-state food, the cured food can be made into a round cake shape, a square block shape, a jujube shape, a grape shape and other various shapes, can be stored, transported (preserved) and frozen, is in favor of local and different-place consumption, and is suitable for factory processing, and is not only convenient to manage but also convenient to consume.

A chicken roasting frame is characterized by comprising a rotary rod and a main positioning frame and a secondary positioning frame detachably arranged on the rotary rod; the two positioning frames are oppositely arranged and fixed on an upper rotary rod by a locking device; roasted chicken is clamped and fixed between the two positioning frames; the main positioning frame comprises a main support plate connected with the rotary rod and a pair of chicken leg fixing forks and a pair of chicken bottom fixing forks arranged on the main support plate up and down; the secondary positioning frame comprises a secondary support plate connected with the rotary rod and a pair of chicken breast fixing forks and a pair of chicken back fixing forks arranged on the secondary support plate up and down. The chicken roasting frame has the beneficial effects: the roasted chicken is firmly fixed on a rotary shaft by using the main positioning frame and the secondary positioning frame arranged on the rotary shaft and is prevented from loosening in a rotary process; 3, the pair of chicken leg fixing forks and the pair of chicken bottom fixing forks on the main positioning frame can separate and position chicken legs to enable muscles nearby the chicken legs to be uniformly heated, and to prevent overcooking and insufficient cooking.

The invention provides a method for preparing sweet corn juice through non-heat pretreatment. The specific steps are: 1) immerse the freshly harvested sweet corn kernels into 0.1moL / L Na2HPO4 i.e. the buffer solution of pH 9.0, and use a colloid mill to homogenate; 2) centrifuge to remove easily precipitated substances in the corn juice; 3) utilize Adjust the pH to 6.5-7.0 with citric acid; 4) Sterilize with high-temperature steam at 121°C for 20 minutes. This method reduces the intensity of heat treatment in the processing of corn juice, and it can better reflect the fresh and tender flavor of sweet corn than the blanched pretreated samples.

The invention belongs to the producing technology for edible fungi, which relates to a cultivating material sterilizing method for factory cultivating the edible fungi. The detain procedure is that: placing the cultivating material inside a sterilizing boiler, heating the boiler to 101DEG C. to 105 DEG C. by switching in high steam, maintaining the heat for 45min to 48min after heating for110min to 112min, then reheating to 121 DEG C. to 126 DEG C. and maintaining the heat for 90min to 92min after heating 45min to 48min and cooling naturally in the end. The invention can prevent the escaping of the fungi in normal technics effectively with thorough sterilization and also the exceeding boiling in the normal technics, which, therefore, little damages the nutrient content in the cultivating material and features easy controlled technics procedure, thus it is suitable for factory production.

The invention relates to the technical field of household appliance control, in particular to a cooking control method and a device, an electric cooker and a readable storage medium. The method comprises the following steps: heating the cooking utensil; obtaining the heating temperature in the cooking utensil; and when the heating temperature reaches a preset temperature interval, controlling the cooking utensil to be heated for a first preset duration in the temperature interval, wherein the temperature interval is the temperature suitable for the coarse cereals to absorb water and swell. By means of the cooking method, the coarse cereals can fully absorb water to swell in the cooking process, the half-cooking problem is avoided, and the cooking taste of the coarse cereals is guaranteed.

The invention relates to a cooker used in the open. The cooker comprises a foldable support and a sleeve type steaming box, wherein the support comprises a frame, two supporting legs, two supporting plates and two windproof plates, and the supporting legs and the supporting plates are arranged on the same side. The steaming box comprises a box body, a box cover and a small lunch box, a handle is hinged to the outer side of one end of the box body in the length direction, and inwards-protruding protruding edges are arranged in the middle portions of the two ends of the box body in the length direction. The bottom of the box cover is bent to the inner side so that the box cover can be buckled to the box body, one end, opposite to the handle of the box body, of the upper end face of the box cover is connected with a connecting plate in a fastened mode, and another handle is inserted in the connecting plate. Another outwards-protruding protruding edges are arranged below the two ends of the small lunch box in the length direction, the small lunch box is supported on the protruding edges of the box body through another protruding edges, a gap is reserved in the bottom of the box body, and a gap is reserved in the bottom of the small lunch box. One end of a third handle is hinged to the middle of the outer side of one end of the small lunch box in the width direction, and the other end of the third handle is buckled to the other end of the small lunch box in the width direction.