54results about How to "Easy to cook" patented technology

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.

A kind of instant soybean noodles rich in protein and nutrients is prepared through immersing soybean in water, grinding to obtain soybean milk, boiling, generating the dried skin of soybean milk, collecting said dried skins, drying, cutting to become noodles, frying in oil, centrifugally removing oil, and cooling. It is possible that the antistaling agent of soybean protein is added to immersing water or soybean milk.

The invention discloses an electric cooker and a cooking control method and device thereof, wherein the method comprises the following steps: when the electric cooker performs the cooking work, it isdetermined whether the cooker receives a cancel cooking instruction; if the electric cooker receives the cancel cooking instruction, the electric cooker is controlled to stop the cooking according tothe cancel cooking instruction, and the current cooking parameters of the electric cooker is stored; it is determined whether the electric cooker receives the resume cooking instruction; if the electric cooker receives a resume cooking instruction, the cooking parameters stored when the cooker receives the cancel cooking instruction are acquired, and the electric cooker is controlled to resume thecooking work according to the acquired cooking parameters. According to the method provided by the invention, the electric cooker can be easily restored to work after the cooking work is cancelled, and the controllability and cooking effect of the electric cooker can be improved.

The present invention is summer radish variety breeding process and belongs to the field of plant variety breeding technology. The radish hybrid Xiayou-1 is bred with male sterility line R010108A, which is transfer bred with Xiachangbai-2 of Jiangsu Province as sterile source and Huochetou Radish of Guangdong Province, as female parent and Duanye-13 as heat tolerant variety as male parent. The radish hybrid Xiayou-1 is the first filial generation heat tolerant radish with white peel and white pulp capable of growing normally at high temperature field condition in summer, and has high uniformity, less becoming spongy, high resistance, high yield and high quality.

The invention relates to a cooking control method, a storage medium, a cooking control device and a cooking system. The method comprises the steps of acquiring a menu corresponding to a dish to be cooked, a fire power curve corresponding to the menu and a cooking method, determining multiple cooking time nodes and the fire power value corresponding to each cooking time node according to the fire power curve, controlling the gas output volume of a gas stove according to the fire power value corresponding to each cooking time node in the fire power curve when the gas stove is started to cook thedish according to the menu, and controlling the operating power of a range hood according to the cooking method and the fire power value corresponding to each cooking time node so as to complete cooking of the cooked dish. Through the method, a user does not need to manually adjust the fire power and the operating power or suction force of the range hood when cooking the dish according to the menu corresponding to the dish to be cooked, the cooking barrier for the user is reduced, cooking is more convenient, and the energy-saving and good fume extraction effects are achieved.

The invention discloses a sealed range hood which comprises a shell. A control button is arranged on the outer side of the shell, and a smoke suction port is formed in the inner side of the shell. Two chutes are formed in the front side of the shell, transparent front baffle plates are arranged on the chutes in a sliding mode, and transparent fixed side baffle plates are arranged on two sides of the shell. A first oil baffle groove is formed in the lower edge of the front side of the shell, and an oil removal brush is arranged on the outer side of the first oil baffle groove. A second oil baffle groove is formed in the lower edge of each transparent front baffle plate, and the first oil baffle groove and the second oil baffle grooves are in an arc shape with a humpy middle plate. Oil absorbing sponges are arranged on two sides of the first oil baffle groove and the second oil baffle grooves, and an air brattice for blowing to the inner side of the shell is arranged in the front side of the shell. The sealed range hood can improve the defects of the prior art and effectively blocks splashed oil droplets, and the overall smoke exhaust effect of the range hood is improved.

The invention relates to a ready-to-eat dried beancurd stick product which is formed by proportioning the following raw materials in parts by weight: 8-12 parts of soybean, 40-60 parts of water, 0.03-0.07 parts of methionine and 0.2-0.6 parts of glycerol. A manufacture method of the ready-to-eat dried beancurd stick product comprises the following steps of: (1), screening; (2), immersing; (3), grinding into thick liquid; (4), filtering and boiling the thick liquid; (5), picking a dried beancurd stick film and opening a dried beancurd stick; (6), cooling through a water curtain; (7), drying; and (8), packaging in vacuum. Compared with the prior art, the ready-to-eat dried beancurd stick product disclosed by the invention has the following beneficial effects: the ready-to-eat dried beancurd stick product has the advantages of being difficult to damage, storage-resistant, high in yield, unique in flavour, enriched in nutrition, simple and convenient for cooking and wide in market prospect; after being opened, the ready-to-eat dried beancurd stick product can be directly eaten without being immersed; and in addition, because the ready-to-eat dried beancurd stick product is made of soybean, and meanwhile a vacuum flow packaging technology is adopted, the quality of the ready-to-eat dried beancurd stick product is ensured.

Relating to the food processing field, the invention provides a making method of Brazil barbecue. The steps include: 1) taking pig neck meat, conducting mechanical tissue loosening treatment with a nail plate hammer on the pig neck meat, performing cleaning, and then carrying out draining for 30min; 2) preparing pickling seasoning: blending per 1KG of pig neck meat with 50g of purified water, 10g of salt, 6g of monosidum glutanate, 5g of chicken powder, 50g of peanut butter, 30g of coarse granulated sugar, 30g of brandy, 20g of hoisin sauce, 20g of spare rib sauce, 30g of starchy flour, and 50g of ice block; 3) then putting the mixture into a vacuum tumbling machine to conduct vacuum tumbling pickling, and then taking out the product 45min later; 4) putting the product into a quick-freezer at a temperature of -30DEG C to conduct freezing for 4h, and performing vacuum packaging; and 5) packaging the product, then storing the product in an environment at -18DEG C, and delivering the product to catering stores to prepare Brazil barbecue. The product provided by the invention has unique flavor and stable quality, cooking in stores can be more convenient and efficient, and the quality can be more stable. The blended pickling seasoning can promote the fragrance of barbecued meat and precipitate redundant grease.

The invention discloses a kitchen cooking guidance method and system. The kitchen cooking guidance method comprises the steps that a kitchen dishes matching system is started, and dishes needing to becooked are searched in a searching interface; the dishes are selected, and food materials and accessories needed by the dishes are viewed and displayed; the number of diners is input, and the amountof the food materials is matched through the system; the taste which a user like is input, and the amount of the accessories is matched through the system; a cooking guidance mode in the system is started, and the cooling procedure is displayed; and an electric frying pan is turned on, the corresponding temperature is adjusted according to indication of the system, the current fire power is monitored by the system, the user is prompted to put the food materials through voice, and next operation is conducted. According to the kitchen cooking guidance method and system, the dishes needed to be cooked is searched, and the corresponding food material amount and accessory amount are matched according to the needs and taste of the user, voice prompt is conducted on the cooking process in real time according to the set operation procedure, the user operates through the procedure and the voice prompt, thus the difficulty of cooking is decreased, and cooking becomes simpler and more convenient.

The invention belongs to the field of food, and especially relates to a meat tofu pudding food, and a preparation method thereof. The meat tofu pudding food is prepared from pickled vegetable, tofu pudding, fresh lean meat, fresh oyster mushroom, fresh bamboo shoot, ginger, garlic, chive, plant oil, lard oil, monosidum glutamate, chicken extract, salt, ground pepper, and soup-stock; a sauce is prepared from plant oil, chili fried with firewood, lindera glauca oil, ginger, garlic, chive, monosidum glutamate, and chicken extract. According to the preparation method, pickled vegetable is chopped, and is mixed with a plurality of natural spices for frying; meat and vegetable are combined; the meat tofu pudding food is abundant in nutrients, is sour and fresh, is capable of promoting appetite, and is suitable for people of all ages; soup is delicious; the sauce is fragrant and spicy, is capable of repelling cold and removing toxin, is an excellent seasoning for hotels, restaurants, and household; vacuum sterilization packaging is adopted; the meat tofu pudding food and the sauce are packaged together, so that it is convenient for consumers to cook and eat, and market popularization value is high.

The invention relates to a novel burner which comprises burner heads. A rotating base is detachably installed on a center shaft of each burner head, an inner ring fire dividing cover and an outer ringfire dividing cover are installed on each rotating base in a skewing manner, an inner ring air inlet channel extending transversely is arranged in each rotating base, each inner ring fire dividing cover and the corresponding burner head are communicated through the corresponding inner ring air inlet channel, each outer ring fire dividing cover is locally connected with the corresponding rotatingbase, each rotating base is provided with an air inlet hole for communicating the corresponding outer ring fire dividing cover and the corresponding burner head, each inner ring fire dividing cover and the corresponding outer ring fire dividing cover freely rotate around the corresponding center shaft, by means of the structure, each inner ring fire dividing cover and the corresponding outer ringfire dividing cover can be rotated by rotating the corresponding rotating base after a user uses the burner, the user can conveniently clean a gap below the burner, the burner keeps clean and sanitary, meanwhile, each inner ring fire dividing cover and the corresponding outer ring fire dividing cover can be rotated according to the diameters of pots, the distance between the two burner heads is increased, the user can conveniently use two pots for cooking, and the using efficiency and the convenience of the burner are improved.

A traditional Chinese medicine for treating beriberi, which is composed of the following components in parts by weight: 38-42 grams of white fresh skin, 25-30 grams of Sophora flavescens, 28-30 grams of Cortex Phellodendri, 27-32 grams of Atractylodes Rhizome, 18-20 grams of Fangfeng gram, nepeta panicle 8-10 grams, dry alum 8-10 grams, cnidium 45-50 grams, Kochia scoparia 48-50 grams, Polygonatum 45-48 grams, Huoxiang 45-50 grams, scallion white 50-55 grams . The traditional Chinese medicine of the invention can effectively treat beriberi.

The invention discloses a preparation method of rice noodles not prone to breakage. The preparation method comprises the steps as follows: rice and sweet potatoes are cleaned up and soaked in water, filtration, grinding and sieving are conducted, and mixed milk is obtained; the mixed milk and a compound protein decomposition product are uniformly mixed, the mixture is sent into a rice noodle steaming machine to be cooked, coating, setting, drying, cooling and aging are conducted, and the rice noodles not prone to breakage are obtained. The compound protein decomposition product is prepared with the following technology: yeast protein, potato protein and water are mixed uniformly, neutral protease and trypsin are added, the mixture is stirred and adjusted to be neutral, heating, heat insulation, cooling and drying are conducted, absolute ethyl alcohol is added, microwave treatment is conducted, glycerinum, xanthan gum and maltose are added, the mixture is stirred, and the compound protein decomposition product is obtained. The obtained rice noodles have good toughness and tensile strength and are not prone to looseness and breakage after being soaked for a long term, the taste of the rice noodles can be effectively kept, loss of nutrition in raw materials can be effectively reduced, and thus, the nutritional ingredients in the raw materials are reserved to the greatest extent.

The invention discloses fragrant rice capable of promoting absorption and a making method thereof. The fragrant rice is made of, by weight, 5,000-6,000 parts of rice grain, 20-30 parts of lotus leaves, 12-16 parts of mint leaves, 10-12 parts of palm oil, 5-9 parts of ginger juice, 40-50 parts of dietary alkali, 6-10 parts of citric acid, 12-16 parts of acetic acid, 5-8 parts of liquorice, 3-5 parts of tea leaves and 2,500-3,000 parts of water. Specifically, nutrition is added, the taste and nutrition of the rice are improved, the rice is promoted to be transformed, and the nutrition utilization rate is increased. Based on the two-time drying technology, time is strictly controlled, rice hulls are specifically dried for the first time, the toughness of the rice with certain humidity can be improved, and broken grain can be reduced. The rice grain is specifically dried for the second time, and the rice can be further stored.

A full-automatic cooking robot comprises a cover body, a working chamber is formed in the cover body,and a wok body used for cooking is arranged in the working chamber. The wok body comprises a shell, wherein a mounting cavity is formed in the shell; a first rotating assembly arranged at the bottom of the mounting cavity and comprises a first driving device and a connecting device, wherein the connecting device is connected with an output shaft of the first driving device so that the first driving device can rotate along the central axis; and a wok assembly which is installed in themounting cavity and comprises an inner container and an outer container, wherein a butt joint device corresponding to the connecting device is installed at the bottom of the outer portion of the inner container, and the butt joint device is used for being detachably connected with the connecting device, so that the first driving device drives the inner container to rotate along the central axis of the inner container. The cooking robot has the advantages of being uniform in cooking and heating, convenient to disassemble and the like.

The invention relates to an environment-friendly multifunctional stove working platform which is characterized in that the working platform is arranged to be a sunk type open form or seal form and covered on an empty space of a wardrobe table board, and thread holes capable of enabling a power socket or a power line to pass through and a spice box are arranged around the working platform. The environment-friendly multifunctional stove working platform has the advantages of enabling all the stoves and cookers such as an induction cooker, electric pottery stove, a high-frequency furnace, a high flame, an energy-saving stove oven, a hot pot or a burn oven to be used on the working platform, enabling operation to be convenient, saving kitchen space, enabling pollution gas such as various lampblack and exhaust gas, and steam and the like to be expelled outside the room through a flue gas turbine arranged above the working platform, ensuring air in the room not to be polluted, to be clean and healthy, at the same time providing free space of choosing kitchen appliances for customers, enabling the customers to buy what they like, saving a cabinet table board which is arranged under the working platform and of similar width to the working platform, ranging from hundreds of Chinese yuan to thousands of Chinese yuan, saving cost of buying an environment-friendly, multifunctional and intensive working platform for the customers, bring benefits for the country and the people and the environment.

The invention provides an integrated teaching stove comprising a disinfection cabinet, a storage cabinet, a cooking bench and a range hood, and is characterized in that the front face of the range hood is provided with a display screen and a control panel, the display screen is integrated with a loudspeaker, and the integrated stove is internally provided with a video module and a control module.The video module and the control module are connected with the display screen; the video module is internally pre-set with a dish-cooking teaching video, and the control panel is used for controllingthe playing of the display screen. The teaching integrated stove has the dish-cooking teaching function, people can watch the teaching video while cooking dishes, and the dish-cooking process can be photographed and prompted, so that dish cooking is more convenient and the dish-cooking teaching effect is better.