235results about How to "Consistent taste" patented technology

The invention provides an electronic cigarette and a control method thereof. The electronic cigarette comprises a heating wire assembly, a power source and a controller. The heating wire assembly is used for generating heat and comprises heating wires, wherein the resistance value of the heating wires changes along with the changes of temperatures. The power source is used for providing voltages for the heating wire assembly. The controller is electrically connected with the heating wire assembly and the power source and used for controlling the power source to output the voltages. The controller comprises a temperature detecting module which is used for detecting the resistance value of the heating wires to obtain the real-time temperature of the heating wire assembly, an upper limit heating temperature and a lower limit heating temperature are set in the temperature detecting module, the controller controls the power source to output a first voltage when the real-time temperature is smaller than or equal to the lower limit heating temperature and controls the power source to output a second voltage when the real-time temperature is larger than or equal to the upper limit heating temperature, the second voltage is smaller than the first voltage, and the controller controls the power source to keep outputting the current voltage when the real-time temperature is larger than the lower limit heating temperature and smaller than the upper limit heating temperature. The electronic cigarette and the control method thereof can ensure the taste consistency of the smoke of all times and save electric quantity.

A system and method for brewing beverages utilizing inertial separation and an adjustable-volume brewing chamber to selectively retain or release particulate matter, oils, and/or other components of the brewed beverage, whereby mechanical filtration may be avoided and smaller particulates may be separated from the beverage. Thus, less material is needed to achieve similar levels of infusion and brewing time may be reduced.

A method and a system are disclosed for managing a brewing process in which a solution is produced by mixing a solvent with a solute and a beverage is extracted from the solution. The system includes a temperature sensor device for sensing a temperature change per unit time of the solvent to create temperature information; a first measurement device for sensing a weight increase per unit time of the beverage to create first weight information while counting the time elapsed in the brewing process to create timing information; and a computing device comparing preset standard-state information with the temperature, first weight and timing information. A warning message is displayed on the computing device to remind a brewing operator to stop brewing the beverage when any of the temperature, first weight and timing information created at a specific unit time does not match the standard-state information of the same unit time.

The invention relates to a processing method of peanuts with shells, which is characterized in that peanuts with shells are used as raw materials, garlic, ginger, aginomoto, table salt, sodium cyclamate, AK (Acesulfame-K) sugar, and water are used as auxiliary materials to form ingredients, and the processing method comprises the steps of: washing, punching, flavoring, drying, baking, cooling and packaging. since a punch press is used for punching on the peanuts with the shells before flavoring, a vacuum kettle is used for vacuum flavoring and antioxidant is added in the processing process, the invention ensures that the made peanuts with the shells has consistent taste, long quality guarantee period, strong fragrant and crisp flavor and favorable mouthfeel while preserving the nutrients of the peanuts. The invention has reasonable and practical processing method, simple operation and good effect and is beneficial to wide popularization.

The invention discloses a heat preservation control method for an electric rice cooker, belongs to the technical field of kitchen cooking, and solves the problem of food hardening and yellowing caused by long-time heat preservation of an existing electric rice cooker. The electric rice cooker comprises a control unit, a heating apparatus and an inner pot, wherein the heating apparatus comprises a bottom heater for heating the bottom of the inner pot and a side heater for heating the side part of the inner pot. According to the heat preservation control method, the control unit controls the bottom heater and the side heater to alternately perform heat-preservation heating according to a set heat preservation temperature after the electric rice cooker enters a heat preservation stage. The heat preservation control method is used for the electric rice cooker to perform food cooking such as rice cooking, congee cooking and the like.

The invention relates to a processing method of a beggar's chicken. The processing method comprises nine steps of: preparing flavoring liquid; preparing fillers; preparing paste; preparing auxiliary materials; preparing main materials; pickling; charging; wrapping paste and baking. The processing method of the beggar's chicken has the beneficial effects that the auxiliary materials are decocted; then chicken meals are pickled; and finally kaolin is used as the paste; and therefore, the delicious taste permeates into the inside of the beggar's chicken meat, the inside and outside of the beggar's chicken meat are ensured to be the same, the beggar's chicken meat is crisp and spicy and is purplish red and bright in color and fragrant.

The invention discloses a method for preparing seasoning special for quantitative marinating. The method for preparing the seasoning special for quantitative marinating comprises the steps of pretreatment of raw materials, processing, enzymolysis, separation, concentration and blending. The seasoning prepared with the method can be spicy and hot or spiced and is compound seasoning. The seasoning prepared with the method contains seasoning A and seasoning B, the seasoning A and seasoning B are added independently in use according to the quantitative marinating technique, the seasoning B is added in a weight part proportion of 100:20 during kneading of quantitative marinating, and the seasoning A is added in a weight part proportion of 100:2 after food is prepared and before the food is packaged. According to the seasoning prepared with the method, the utilization rate of spice is high, the product yield is high, full utilization of the seasoning is achieved, waste of materials is avoided, no production liquid waste is discharged, and the comprehensive production effectiveness of traditional sauce braised pork products is improved. Quantitative marinating of the sauce braised pork products is achieved through the cooperation between the prepared seasoning special for quantitative marinating and the quantitative marinating technique, and the flavor and taste of the products can be kept uniform.

The invention discloses a method for preparing mint-typed cigarette paper. A new material: functional molecule encapsulation menthol is selected; the performances of the molecule encapsulation menthol such as low volatility, low transitivity and thermal stability are utilized and alcohol is used as a solvent; furthermore, new technologies such as internal machine coating or external machine coating, low-temperature drying of a baking cylinder and the like are utilized during the production of the cigarette paper, therefore, the adding uniformity and remaining performance of the menthol on the cigarette paper are ensured, the shortages that the mint ingredients in the original mint cigarette are easy to be volatilized, have unstable effect and the like are overcome, and the mint cooling feeling of the cigarette is always kept during smoking process. The mint-typed cigarette paper greatly improves the quality of the mint-typed special cigarette and the good running performance of the production process, becomes one highlight for the special cigarette paper and is expected to be a new economic growing point for the cigarette paper products.

The invention provides a producing method of inclusion granule liquid drink, which comprises the following steps: feed liquid to be added with granules is prepared: other raw materials except granular materials are uniformly mixed according to the prescription of the liquid drink and are treated full-homogeneously so as to obtain the feed liquid to be added with granules, and the feed liquid to be added with granules is arranged in an ingredient keeping tank for standby; the feed liquid to be added with granules is pumped in a compensating groove, and the granular materials are quantitatively added into the flowing feed liquid to be added with granules in the compensating groove on line according to the prescription quantity so as to form inclusion granule mixed materials; the inclusion granule mixed materials in the compensating groove are led out of the compensating groove by a positive-displacement pump and are continuously conveyed to a sterilizer for being sterilized, and the sterilized materials are continuously conveyed to a filling system for being filled so that the inclusion granule liquid drink can be obtained. The method can realize the continuous manufacturing production of the inclusion granule liquid drink.

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 provides a method for preparing a tea drink, and particularly relates to a method for preparing a black tea drink. The method is characterized in that: the method adopts the drink preparing steps of preparation of original tea, washing of original tea, taste burning, baking, warm soaking, low-fire cooking, steaming, cooling, stirring, filtering, temperature adjusting, filtering, degassing, sterilization, re-cooling, refiltering, heating and canning, quality inspection and the like; by the method, the original healthcare functions of degreasing, reducing fat, aiding digestion and benefiting intestines and stomach of the black tea are maintained, and no chemical additive is added; moreover, the black tea drink prepared by the method is red-yellow, has concentrated fragrance and tastes fresh and good, and the method provides a black tea original juice drink conveniently drunk by people.

The invention discloses a beating device used for a meat product. The beating device comprises a base, a fixed block, a box body and a beating hammer, wherein the box body comprises a front side wall, a rear side plate, a bottom plate and a right side plate; the box body is arranged on the base; connection rods are connected with the end part of the fixed block, and comprise a first connection rod and a second connection rod; a spring is arranged between the first connection rod and the second connection rod; the connection rods penetrate through the box body from the right side plate of the box body and the spring is located in the box body; the box body is internally provided with a spring positioning plate for positioning the length of the spring; a tapered connection block is arranged at the end part of the second connection rod; the tapered connection block is hinged with the end part of the second connection rod; and the beating hammer is hinged with the second connection rod. Aiming at overcoming the defects that beating of an existing meat product commonly adopts manual beating, the beating effect is difficult to be consistent and the mouth feel cannot easily keep consistent, and the beating device used for the meat product, which can easily keep the consistent beating effect and consistent mouth feel, is provided.

The invention discloses a cooking utensil as well as a control method and a control device for the cooking utensil. The cooking utensil comprises a cooking cavity with an air outlet, and an air exhaust control device used for plugging the air outlet. The control method comprises the following steps: controlling the cooking utensil to carry out heating till first temperature or pressure in the cooking cavity achieves a first preset value; when the first temperature or pressure achieves the first preset value, controlling the cooking utensil to carry out heating with the reduced power, and controlling the air exhaust control device to carry out air exhaust; acquiring second temperature at the bottom of the cooking cavity; and when the second temperature satisfies the preset condition, withinfirst preset time, controlling the cooking utensil to carry out heating at the reduced power again, and controlling the air exhaust control device to stop air exhaust. With the technical scheme provided by the invention, the technical problem that the existing cooking utensil carries out rice cooking according to the preset cooking process, so that the cooked rice is poor in effect is solved.

The invention discloses a making method of a pot-falling chick, which comprises the following steps of: selecting an underyear normally-slaughtering chick, slaughtering, dropping blood, drawing thorax out, and cleaning; soaking with clear water for 3-5h, placing in a salting chamber; injecting spice water in the chick according to the additive amount of 10-13 percent by weight of the chick by using an injecting machine under a working environment of 0-8 DEG C, rolling and kneading for 3-5h; after rolling and kneading are finished, placing in a container, salting for 12-24h with the spice water, stacking the chick fished from soup stock in a smoking furnace, and fuming with sugar for smoking for 5-10min until the surface of the chick is yellow in color. The chick made by using the making method has the advantages of thorough taste, good mouthfeel, uniform flavor, and tender, fresh and delicious meat, is easier to accept by a user, and is complete in appearance; and the appearance and the color of the traditional smoked chick can be kept.

A novel Chinese stewing pot device comprises a stewing pot body. The stewing pot body comprises a drum body at the upper portion and a pot bottom connected with the bottom of the drum body, an upper interlayer and a lower interlayer are arranged in the drum body and the pot bottom respectively, an upper interlayer cover is arranged in the upper interlayer, a lower interlayer cover is arranged in the lower interlayer, and steam pipelines are arranged in the upper interlayer cover and the lower interlayer cover. An upper circulating port is formed in the upper portion of the drum body, a stewing tray support is arranged on the inner side of the bottom of the drum body in the annular direction, and a plurality of layers of stewing trays are arranged on the stewing tray support. Stacked-up stewing tray frames form a drum shape from top to bottom, namely a stewing tray vertical drum. The stewing tray support seals the position between the bottom of the outer wall of the stewing tray vertical drum and the bottom of the inner wall of the drum body, and an annular cavity with the upper side open is formed by the outer wall of the stewing tray vertical drum, the inner wall of the drum body and the stewing tray support located at the bottom. The novel Chinese stewing pot device can ensure that materials stewed and boiled in the drum body are heated uniformly and the cooking degree and taste of the stewed and boiled materials are identical, control stewing temperature and progress accurately, and utilize internal space to increase the processing amount to the maximum extent.