36results about How to "Avoid sticky pot phenomenon" patented technology

A cooking integrated steamer comprises a pot body, a pot cover, grids and a stirring shaft. The grids and the stirring shaft are arranged in the pot body. The grids are arranged on the upper layer and the lower layer respectively. Regulation of the usable area can be achieved by rotating the grid on the upper layer to be opened and closed. A plurality of gas storage pipes are evenly arranged on the lower surface of a grid plate on the lower layer, wherein openings are formed in the two ends of each gas storage pipe, the lower pipe walls of the gas storage pipes are each in an upwards-protruding arc shape, the inner pipe diameter parts of the gas storage pipes are each of a structure with the two ends thick and the middle thin, and a plurality of through holes are formed in the bottom of each lower pipe wall. The stirring shaft is driven by a motor arranged in the pot cover. A plurality of stirring claws are arranged at the bottom end of the stirring shaft and can stir the bottom of the pot body during cooking. By means of the cooking integrated steamer, cooking and stirring at the bottom of the pot can be completed at the same time, food on the grid on the upper layer and food on the grid on the lower layer are steamed and cooked at the same time, the cooking time of food can be effectively shortened, food on the grids is prevented from being soaked in condensate water, and food can have good outward appearance and good tastes.

The invention discloses an automatic cooling method and device to solve the problem of 'artificial dry vessel'. The automatic cooling method uses mode of alternatively heating using high and low power. The said method comprises: a first phase of heating the bottom of the cooking-vessel to switching temperature (130degree) using high power (about 1000 watt); a second phase of heating using low power (500 watt), if the temperature of the bottom of the cooking-vessel reaches to switching temperature (130degree), it is indicated that the cooking-vessel is dry and the heating is stopped. If the cooking-vessel is dry after first phase of heating, the second phase is a verification phase; if the cooking-vessel is not dry after first phase of heating, the second phase is still a phase of heating until the cooking-vessel is not dry; if the heating time of the second phase is very long (exceeding 1 minute) using low power, the heating mode of first phase using high power is reused until the cooking-vessel is dry. The invention can reliably judge whether the cooking-vessel is dry or not to prevent the food from over cooking and the cooking liquor from excessing.

The invention provides a method for preparing a crucible with improved coating on the side wall for casting single and polycrystalline ingots, which includes providing a crucible body, the crucible body includes a base and a side wall extending upward from the base; A mixed solution, rolling the first mixed solution on the inner surface of the side wall to form a first silicon nitride layer, the surface roughness Ra of the first silicon nitride layer is less than 20 μm; mixing quartz sand with water and grinding to form quartz Slurry, quartz slurry is mixed with silica sol and water to form a mixed slurry, and the mixed slurry is sprayed on the first silicon nitride layer to form a quartz layer, the quartz layer completely covers the first silicon nitride layer, the surface of the quartz layer The roughness Ra is 40μm-60μm; silicon nitride, silicon sol and water are mixed to form a second mixed solution, and the second mixed solution is sprayed on the quartz layer to form a second silicon nitride layer, and the surface of the second silicon nitride layer The roughness Ra is 60μm-80μm, and the side wall modified coating crucible for ingot single and polycrystalline is obtained.

The invention relates to a method for making soybean milk without false boiling, at least including the following stages: (a) crushing stage: crushing water and materials into a slurry at a first temperature, and the first temperature is less than or equal to 70°C; (b) Enzyme-inactivated emulsification stage: the temperature of the slurry is rapidly raised to the second temperature, the second temperature is greater than 80°C, and the time for the first temperature to rise to the second temperature is less than 30 seconds; (c) aging stage: the slurry is boiled until it is matured . Compared with the prior art, it can quickly pass through the false boiling temperature zone, shorten the reaction time of lipoxygenase, make the release of beany smell substances less, and avoid the generation of false boiling phenomenon at the same time.

The invention provides a pot holder for barbecue and relates to the field of kitchen ware, in particular to an additional tool which is used for barbecue and prevents burnt of food. The problem that bottom is prone to burn exists in barbecue. Barbecue on paper can not be recycled, so that resources are wasted. The pot holder for barbecue is designed to avoid harmful influences on a human body caused by burnt food. The technical scheme is that the pot holder for barbecue is made from stainless steel thin plate, a hollow protrusion is arranged on the surface of the thin plate, and small holes which tilt outwards and downwards from inward are arranged in the protrusion of the pot holder. Supporting legs are arranged on the bottom of the thin plate, and a plurality of oil-filling holes are arranged in the edge of the pot holder. The pot holder, the protrusion on the pot holder and the supporting legs are integrated. The pot holder for barbecue has the advantages that fire is separated from the food by an oil layer and the pot holder, so that heating is enabled to be even; boiled oil can flows out from small holes in the hollow protrusion of the pot holder so as to stir fry the food; oil consumption can be observed from the oil-filling holes and the oil can be added through the oil-filling holes; and the small holes which tilt downwards can effectively prevent food fragments from dropping in the oil and being burnt.

The invention discloses a kitchen utensil for stewing foods. The kitchen utensil for stewing foods comprises an outer support, an inner container and a combustor. The inner container is arranged in the outer support. The combustor is arranged at the bottom of the inner container. A kaolin layer is arranged between the inner container and the combustor. An annular water jacket is arranged outside a combustion zone of the combustor. A wetback heating zone is arranged on the annular water jacket. Multiple wetback flame tubes are connected to the interior of the wetback heating zone. Flues of the combustor are arranged in the centers of the wetback flame tubes. Tail ends of the wetback flame tubes are connected to an induction pipe. The tail end of the induction pipe is provided with a one-way valve. The kitchen utensil for stewing foods has the advantages of convenience of use, safety, energy conservation and high fuel utilization rate.