886results about How to "Easy cooking" patented technology

The invention discloses an electric rice cooker and an electric rice cooker cooking control method. The electric rice cooker comprises a cooker body, a cooker cover and a pressure regulating device arranged on the cooker cover. The cooking control method comprises following steps of receiving a cooking instruction, and obtaining the type of food to be cooked in dependence on the cooking instruction; obtaining a corresponding cooking control program in dependence on the type of food to be cooked, controlling the pressure regulating device in dependence on the obtained cooking control program in order to make the internal pressure of the cooker after the electric rice cooker enters a boiling phase satisfy the cooking pressure corresponding to the corresponding cooking control program. By means of the electric rice cooker cooking control method, the cooking pressure can be concretely adjusted in dependence on different types of rice, the demand of different types of rice on the cooking pressure can be satisfied, one electric rice cooker can cook various kinds of rice well, and taste, appearance and quality of various kinds of rice after being boiled are optimal.

A susceptor tray has a susceptor surface of a platform positioned above a downwardly extending portion that has sidewall functions and that traps heated vapor within an open surface defined by the susceptor tray. A kit of the susceptor tray and a dough-containing food product has a storage mode which permits the food product to be stored within the open volume and out of contact with the susceptor surface. The planar portion of the tray includes openings including both a wide-dimensioned opening and a narrow-dimensioned opening in selected respective areas of the susceptor surface.

An apparatus and method for cooking meats, such as chicken are disclosed. The apparatus comprises a base having an upstanding member positioned thereon. The upstanding member has a chamber to receive food seasoning. The chamber is adapted to form a seal with the cavity of the chicken to promote seasoning of the meat from within during cooking and to allow the seasoning vapors to enter the meat, thereby promoting a moister cooked product.

The embodiment of the invention provides a cooking method and utensil and a computer storage medium. The cooking method comprises the steps that a first image is obtained by shooting foods in an inner pot; the types and the number of the foods are determined according to the first image; a cooking mode is determined according to the types and the number of the foods; and cooking is conducted in the cooking mode. Thus, the types and the number of the foods can be determined according to the first image, accordingly the appropriate cooking mode can be automatically selected for cooking, and the best cooking effect can be guaranteed.

The invention provides an intelligent kitchen cooking system, which comprises a main food material weighing unit, a central control processing unit, a seasoning weighing unit and food processing equipment, wherein the main food material weighing unit is used for weighing main food materials, displaying a weighing result and/or outputting information of the weighing result to the central control processing unit; the central control processing unit is used for receiving input from a user and/or the main food material weighing unit, and the central control processing unit, in accordance with the input, is used for determining a menu, the food processing equipment, seasonings and dosages thereof as well as a cooking operating process; the seasoning weighing unit is used for weighing corresponding seasonings in accordance with the seasonings and the dosages thereof determined by the central control processing unit; and the food processing equipment is used for conducting cooking processing on food in accordance with the cooking operating process determined by the central control processing unit. With the application of the system and the method provided by the invention, the user, who cannot cook, can be guided in material preparing, seasoning, mastering of cooking methods, using of kitchen equipment and the like so as to complete cooking; therefore, the cooking becomes simple and convenient.

The invention discloses a method for preparing dissolving pulp by carrying out steam explosion on crop straw and adopting a prehydrolytic sulfate process. The method has the following advantages: steam explosion and washing are adopted to remove about 80% of hemicellulose, 10% of lignin and 72% of inorganic salt in advance and the excellent long fibers and the short fibers are separated through mechanical carding, thus solving the problems of short fibers of the crop straw, prominent non-uniformity and high ash content; the excellent long fibers obtained through separation are cooked by a sulfate process; the prepared dissolving pulp has excellent performances and can replace wood pulp, thus widening the application range of the dissolving pulp; at the same time, the washing solution obtained after steam explosion and washing and the fine fibers obtained through carding and screening are directly used for fermenting biogases; the cooking black liquor undergoes acid precipitation and washing to prepare high-purity lignin; and the excellent long fibers of the crop straw are used for preparing the dissolving pulp and the fine fibers, the hemicellulose and the lignin are simultaneously effectively separated and utilized, thus realizing comprehensive utilization of the straw resources, being beneficial to reduction of the production cost and realizing industrialized application.

The cooking device has a tank with an electrical heater means containing a basket for the food connected to an actuator suitable for moving it between a position inside and a position at least partially outside the tank. A first temperature sensor of a portion of the tank and a timer are connected to a control for moving the basket in relation to the signals which the control receives from the temperature sensor and from the timer. In the cooking procedure when the first sensor detects the cooking temperature, the basket is lowered and, at the same time, the timer is started for a preset time period. At the end of the time period the control deactivates the heater and commands the removal of the basket from the tank.

The invention discloses an intelligent integrate kitchen with an interaction function, which comprises a floor cabinet, a wall cupboard and a main control panel, wherein a hearth is arranged on the floor cabinet; an electronic gas stove is mounted on the hearth; cooking appliances are arranged at the upper end of the electronic gas stove; a smoke exhaust ventilator is mounted on the wall cupboard at the position over against the electronic gas stove; a main controller, a data memory, a main display screen and a first wireless transceiver are arranged on the main control panel; the electronic gas stove comprises a gas stove controller, an electronic igniter, an electronic regulating valve, a gas stove control button and a second wireless transceiver; and the smoke exhaust ventilator comprises an air blower, a ventilator controller and a third wireless transceiver. The intelligent integrate kitchen aims to realize the linkage between the electronic gas stove and the smoke exhaust ventilator through the main controller, and has the advantages that when using the electronic gas stove to cook food, the smoke exhaust ventilator is controlled by the main controller to carry out corresponding smoke exhaust work; and the guarantee of good cooking work environment is facilitated.

The present invention discloses crop rice and a preparation method of the crop rice. The crop rice is prepared with the following raw materials in weight proportions: starch base material in 2-4 portions and main crop material in 6-8 portions; the starch material is selected from potato starch, sweet potato starch, tapioca starch, maize starch, and maranta; the crop material is selected from corn, sorghum, millet, sweet potato, buckwheat, oat, kuroyone, wild oats, mung beans, red kidney beans, and pearl barley. The preparation method is: filter, clean, and crush the grains, mix with starch material, shape by extrusion, and dry, pack, and load into warehouse. The crop rice has smooth surface and even size, without any food additive or preservative, delivers good mouth feel, can be cooked with rice, and is rich in beneficial elements, Vitamin, and lysine, etc., and contain a great deal of dietary fiber, and therefore can greatly balance internal milieu. The crop rice in the present invention is available in more than 10 variants, depending on the formula, for free choice.

Disclosed is a processing method for avena sativa rice, comprising selecting stock husk avena sativa seeds, grading, decorticating, enzymes inactivating, screening, drying, and packaging. A decortication machine is used to decorticating avena sativa seeds, without seeds breakage. The decortication ratio maintains at 6% by adjusting space according to seed size. Enzymes inactivation is carried out by treating with steam, at 100 DEG C, for 20min, or treating with high pressure water steam for 10min; by using a hyperthermia instant enzyme inactivation method, lypase, proteinase and amylase can be inactivated in 20s. After that, screeing, drying and packaging are carried out. The method is provided with simplicity, avena sativa rice produced thereby has a long preservation time, and the precessing time is short.

The invention discloses a method for cooking on an automatic/semi-automatic cooking device, and the method comprises the following steps: (1) opening a heating device of the cooking device for heating a pot body and/or a cooking container; (2) pouring materials into the pot body and/or the cooking container of the cooking device; (3) utilizing a rotary mechanism in the cooking device for driving the pot body and/or the cooking container to rotate along a rotary axis line thereof; and (4) utilizing a speed regulating device of the cooking device for changing the rotational speed of the pot body and/or the cooking container. Compared with the prior art, the method can adopt different rotational speeds of the pot body and/or the cooking container according to different materials. In addition, the cooking materials which are frozen to groups can be broken up during the cooking process, and then the cooking procedure is further carried out.

The invention provides a control panel overturning mechanism and a cooling utensil. The cooking utensil comprises a control panel and the control panel overturning mechanism. The control panel overturning mechanism comprises a base, a driving assembly arranged on the base and used for outputting driving force, and a transmission assembly, wherein one end of the transmission assembly is connected to the driving assembly, and the other end of the transmission assembly is connected to the control panel and used for transmitting the driving force output by the driving assembly to the control panel to switch on or off the control panel. According to the technical scheme, the control panel is automatically switched on or off through the driving assembly and the transmission assembly, a user can conveniently operate the control panel, and the labor amount of the user is effectively reduced; besides, the defined control panel overturning mechanism is simple in structure, low in cost and high in automation degree.

The invention provides a production process of bamboo-dissolving pulp, relating to a treatment method in the field of textile chemical fiber. The process comprises the following procedures of: preparing materials; steaming and pre-hydrolyzing; exchanging steaming and boiling; hermetically screening; bleaching in oxygen-alkali; carrying out acid treatment; manufacturing paper with pulp; and the like. The bamboo-dissolving pulp produced by the invention has the advantages of good product quality, uniform viscosity, high alphacellulose content, high whiteness, yellowing resistance, low pentaose content and good reaction performance and is favorable to production of post-procedures, chlorine-free bleaching and environment-friendly production.

An open fire multipurpose cooking grill generally comprising a metal “T” shaped stake that can be optionally driven into the ground or placed into a base stand holder in positioned near a campfire, patio fire-bowl, fire-ring, or charcoal container for cooking and tending to food, generally outdoors. The cooking grill having attached to it multiple bracket sleeves allowing for quick and easy installation and removal of multiple cooking grills and food preparation trays which can be raised and lowered and swiveled side to side closer to or further from the fire as needed.

Microwave oven including a case with a door, a cooking chamber in the case openable/closable with the door, and having a microwave applicable thereto, a first tray mounted in the cooking chamber to reciprocate therein, a second tray rotatably mounted on the first tray, and a link engaged with the motor and the first tray such that the first tray reciprocates within the cooking chamber, and further engaged with the motor and the second tray such that the second tray rotates with respect to the first tray.

The invention discloses a rice cooker with an automatic rice washing device. The rice cooker comprises a casing, an inner pot arranged in the casing, a heating element, a control panel and an upper cover which can be opened, and is characterized by further comprising a stirring system mounted in the upper cover and a water feeding and discharging system mounted in the upper cover and a rice cooker body. The rice cooker can automatically wash rice and feed and discharge water, a user only needs to put rice into the pot, input rice amount and variety information of the rice, and start the rice cooker, the rice cooker can automatically accomplish water feeding, stirring and rice washing, water discharging and keeping a proper amount of fresh water to cook rice, then automatically accomplish the rice cooking process, so that the automation degree of the rice cooker is higher, rice cooking becomes simpler, and in addition, the rice cooker has a function of automatically configuring a proper amount of water according to the rice amount and the variety information of the rice; when a reservation function is adopted for rice cooking, the only thing to do is putting the rice into the pot and then selecting corresponding rice amount and variety, so that the problem that soaking rice grains for a long time causes poor taste is avoided. The rice cooker reduces the labor amount of manual rice cooking, and is time-saving and labor-saving.

The invention discloses a bagged cold-fresh goose processing method belonging to the technical field of poultry food processing. The key technical points are as follows: after being quarantined, the qualified live goose is hung on a rack, is narcotized by electricity so as to be slaughtered, the hair is removed by soaking and scalding, the grease is removed by soaking, the secondary hair removal is conducted, the chest is cleaned, the precooling is conducted, and the goose is washed, dried by draining, divided and packaged and finally sent to be stored under the condition of 0-4 DEG C, as the product is in the cold chain process all the time, a layer of dry oil film is formed on the surface of the goose meat, the water evaporation amount is reduced, the microorganism is prevented from entering, the quality and the edible safety of the product are improved greatly, the storage life is prolonged, and the goose has the advantages of soft and juicy texture, fresh and delicious flavor, convenience in cutting and cooking and the like.

The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.

The invention discloses mud for sanitary ceramics and a mud preparation process. The mud is mainly made of multiple raw materials and water by means of mixing and ball milling. The raw materials include 30-50wt% of water washed kaolin, 10-20wt% of weathered feldspar, 15-25wt% of pyrophyllite, 20-30wt% of sericite, 0.1-4wt% of wollastonite and 0.1-4wt% of calcined talc, and usage of water is 40-45wt% of the amount of the raw materials. The pyrophyllite, the water washed kaolin, the wollastonite and the calcined talc which have low-temperature sintering characteristics and the sericite and the weathered feldspar which have high high-temperatuare fusibility are used as the raw materials, and by means of the reasonable proportion, high-temperature components SiO2+Al2O3 of mud can be controlled within a low range, MgO, CaO,K2O and Na2O which are high in fusibility are increased, and the components with granularity smaller than 10um in the mud account for 65wt%-70wt%, so that the mud can be easily sintered. Compared with the prior art, the mud has the advantages that the mud can be formed by sintering at a low temperature (1150 DEG C), so that energy saving and consumption reduction are realized.