36results about How to "Evenly cooked" patented technology

The invention provides a cooking device which comprises a shell and a hot-air flow generation device, wherein the shell is provided with a food cooking chamber, and the hot-air flow generation deviceis arranged at the top of the food cooking chamber. The hot-air flow generation device comprises a blowing device and a heating device positioned below the blowing device, the blowing device is used for generating flowed air flow, the heating part heats the air flow generated by the blowing device to form heated air flow, a blowing cover is arranged at the top of the food cooking chamber and completely covers the upper outer side of the blowing device and the heating device, the food cooking chamber is provided with side walls, at least parts of side walls are provided with air flow guide devices, and parts of heated air flow passes the air flow guide devices, then changes the flowed direction of the heated air flow and is scattered to the surface of food. According to the cooking device,the heated uniformity degree of the food in the making process can be improved, the quality and the taste of the food are improved, harmful heat is timely discharged in the making process of the food,and working stability of the device is improved.

The invention relates to a method for producing a expanded silk wadding, which includes: sort cocoons, boil at high temperature, degelatinize, shuck the cocoons to remove silkworm, wash, loosen by drawing and make them into silk piece, dewater, dry and draw to make the silk wadding. The invention features that the cocoons before high temperature boiling process are vacuum soaked and expanded by a expanding liquor, concretely the cocoons before high temperature are suctioned into the expanding liquor heated by 80-95 degreeC under vacuum condition, soaked uniformly and expanded in slight boiling state. The said expand is made from amphoteric surfactant. The cocoons after being made into silk pieces and before dewatering are conducted an after finishing by a silk softening agent. Advantages: the patches and stem cubes resulted from un-uniform boiling or in-complete degelatinizing of cocoons are largely reduced; the silk floss is very soft because of full expanding.

The present invention discloses an oven cavity lower portion panel structure of microwave oven, It includes oven cavity for placing cooking material, lower portion panel set in the lower portion of oven cavity and formed into the appearance of lower surface of oven cavity and stirring fan which is fixed on the upper surface of lower portion panel and used for dispersing microwave irradiating oven cavity, on the lower portion panel of oven cavity a forming portion is set, and said stirring fan can utilize the forming portion to reflect microwave towards several directions.

The invention relates to a cooking part device of a cocoon cooking machine. A plurality of symmetrical hooks (16) are arranged on both straight walls of a cooking chamber (10) along the length direction, each pair of hooks (16) is respectively positioned on the two straight walls, and inclined plates (3) are hooked on each pair of hooks (16); both the upper ends and the lower ends of all the inclined plates (3) are provided with two folding edges in the same direction; the inclined directions of all the inclined plates (3) are consistent, and the bottoms of all the inclined plates (3) are butted on the upper surface of a reflecting plate (6). Because the guide inclined plates are arranged above a steam elbow pipe, when steam mixed with steam dropping water moves to the positions of the inclined plates, the steam continues to upwards move along the inclined plates due to the function of the inclined plates, and the steam dropping water moves downwards along the inclined plates so as to achieve the aims for separating the steam from the steam dropping water and enabling the steam dropping water to be difficultly attached on silkworm cocoons; the inclined plates and the horizontal plane are in an included angle, and the steam can form circular flow in the cooking chamber, therefore, the temperature in the cooking chamber is more uniform, and the silkworm cocoons in a cocoon cage are uniformly cooked so as to be beneficial to reeling silk.

The present invention is one microwave oven with mechanism to make food heated homogeneously and the microwave oven is suitable for producing fried food, roasted food and other food. The microwave oven includes oven body, door, hearth, microwave tube and control mechanism connected to the door and features its rolled bin and its drive shaft and support. The bin may be cylindrical, spindle or roller-shaped. Using the said microwave oven can produce tasty food without color change, so that the present invention may be used in shops and households.

The invention discloses a processing technology of silk. The processing technology aims at improving the quality of the silk. The processing technology is characterized by comprising the following steps of high-temperature cocoon cooking, reeling of raw silk from cocoons, degumming, softening, dehydration and drying. The silk produced by the processing technology of the silk is smooth in surface,soft in hand feeling, pure in color and higher in quality.

The invention relates to a cocoon bedabbling and cooking method. The method comprises the steps of (1) selecting some silkworm cocoons, weighing the silkworm cocoons, then adopting water for evenly bedabbling the weighed silkworm cocoons, and storing the silkworm cocoons for 1 h to 4 h to enable water to sufficiently permeating the inner layers of the silkworm cocoons; (2) binding the silkworm cocoons stored in the step (1) with a cloth bag, meanwhile, boiling water inside a pot, placing the cloth bag with the bedabbled silkworm cocoons into the pot, then adding sodium hydroxide accounting for 5% to 20% of the silkworm cocoons by weight into the pot, boiling the water in the pot again, and continuously boiling for 0.1 h to 0.5 h; (3) fishing the cloth bag boiled in the step (2) out of the pot, washing the cloth bag with clean water and then airing the cloth bag. According to the cocoon bedabbling and cooking method, the thorough cooking degree of the silkworm cocoons can be uniform, sericin is easy to swell and dissolve, and therefore the bulkiness and softness of silk can reach the best state.

The invention is suitable for the technical field of food processing equipment and provides nut leisure food processing equipment. The processing equipment comprises a screening box; a feed hopper isarranged at the top of the screening box, a second residue outlet is arranged at the bottom of the screening box, and a first-stage sieve plate and a second-stage sieve plate are sequentially arrangedin the screening box from top to bottom; the first-stage sieve plate and the second-stage sieve plate are movably arranged in the screening box; blanking plates are fixedly arranged at the tail endsof the first-stage sieve plate and the second-stage sieve plate; and the blanking plates are located right above stir-frying boxes, mixed stir-frying mechanisms are arranged inside the stir-frying boxes, screens are arranged below the mixed stir-frying mechanisms, and first residue outlets are formed in the bottoms of the stir-frying boxes. The nut leisure food processing equipment is high in automation degree and high in processing efficiency, the screening box is additionally arranged before stir-frying, the screening purpose is achieved through the first-stage sieve plate and the second-stage sieve plate, uniform cooking is facilitated during stir-frying, and nuts with different sizes can be separately sold, thereby facilitating selling.

The invention discloses a brand-new preparation method of feed. The brand-new preparation method of feed comprises the following steps: 1) selecting 7-9 parts of paddy husks, 15-19 parts of corn cobs, 12-18 parts of sorghum husks and 10-16 parts of straw as the raw materials of the feed; and then pulverizing the raw materials into equidimensional grains and uniformly mixing the grains. The brand-new preparation method of feed realizes the purposes that the paddy husks, the corn cobs and the sorghum husks are prepared into feed, wasting of resources is decreased, and meanwhile the content of cellulose in the raw materials is high and can effectively promote absorption of nutrients by animals; the cost of the raw materials is low, so the manufacturing cost of the feed is low; and because the raw materials are treated and steamed in the manufacturing process, the raw materials can be effectively softened, and the feed prepared from the raw materials is easy to digest.

The invention discloses an infrared cooking device with a variable heating head position. Through horizontal rotation of a heating head which irradiates heat from top to bottom, temperature difference between different areas of a cooking dish which is configured below the heating head is maximally reduced. Furthermore a rotation limit is kept for restricting the rotating area of the heating head, and furthermore action of a heat source can be automatically stopped according to the requirement.

The invention discloses a lower side plate, a left side plate, a right side plate and an upper side plate of an inner container which are integrally bent and welded respectively to the joint joint and the rear side plate to reduce the gap of the inner container, thereby Improving the tightness of the inner tank is conducive to the uniform distribution of heat in the oven, making it easier for the food in the oven to be cooked more evenly. At the same time, it is easier to install the inner tank and the oven shell to improve production efficiency.

The invention provides a method for removing bones from round fish and belongs to the technical field of kitchen processes. The method comprises the following steps: washing larimichthys crocea to beprocessed for later use; respectively inserting two chopsticks into the abdominal cavity from the fish mouth, rotating the chopsticks to remove the fish gills and fish viscera from the fish belly, tightly clipping the fish gills and fish viscera with the two chopsticks, and removing the fish gills and fish viscera out of the fish mouth; scraping roe and viscera residues out the fish belly with a ladle; scaling two sides of fish bones from the inner side of the fish belly with a hoe scaler; and cutting off the connection of two ends of the fish bones and a fish body, and clamping and taking outthe fish bones. The bone removing process is convenient to operate, does not need skilled operation skills and can be used for quickly removing fish bones by utilizing tools. When the method for removing bones is used for processing larimichthys crocea, about 160 of fish can be processed by green hands each day. The processed fish body has a perfect cylindrical shape, can be filled with soup or filling, has uniform flavor and complete shape after cooking, is suitable for popularization in the industry, and is favorable to inheritance and carrying forward of Chinese traditional cooking skills.

The invention provides an automatic barbecue machine easy to clean, comprising an inside bucket combined to form a regulator and an outside bucket forming an exhaust port which are combined to form an air duct. In order to place roast rods, a placing table is formed at the flange; the inside bucket and outside bucket respectively form a flange which can separate freely; the inner side of the flange of the outside bucket forms a segment jaw surface which from a space for accommodating the flange of the inner bucket; in a state of combining the inside bucket and outside bucket, the inside bucket and outside bucket from the air duct separated at intervals to keep the flanges at a same horizontal surface. The appearances is beautiful; the inside bucket and outside bucket can be separated and assembled, which is easy to clean oil accumulated in the air duct.

The invention relates to the field of cooking equipment, in particular to a cooking device with a baking function. The cooking device with the baking function comprises a cooking cavity, a baking tube, a driving mechanism, a gear, a rack and a horizontal guide mechanism. The baking tube is installed in the cooking cavity, the horizontal guide mechanism and the cooking cavity are relatively fixed, the driving mechanism and the cooking cavity are relatively fixed, and the driving mechanism is in transmission connection with the gear and used for driving the gear to rotate; the gear is meshed with the rack, the rack is fixedly connected with the baking tube, the rack and/or the baking tube are/is matched with the horizontal guide mechanism, the length direction of the rack is consistent with the guide of the horizontal guide mechanism, and the horizontal guide mechanism is used for limiting the rack and/or the baking tube to move along a set track. According to the cooking device with the baking function, the food materials in the inner container are heated more uniformly, so that the cooking degree and the coloring condition of all parts of the baked food materials are more uniform, and the phenomenon that the food materials are locally carbonized or half-cooked is relieved.

The invention relates to a multipurpose horizontal cooking utensil which comprises a machine base and a hot air assembly, wherein the hot air assembly is electrically connected with a control system on the machine base; the machine base is provided with two or more heating cavities used for containing food materials; two or more hot air assemblies are arranged in one-to-one correspondence with the heating cavities; the hot air assemblies correspond to the heating cavities in a front-back mode; the air outlet ends of the hot air assemblies communicate with the heating cavities; the hot air assemblies and the corresponding heating cavities are combined to form cooking modules; a transverse rotating assembly for driving food materials to transversely rotate and/or a frying and baking assembly for frying and baking the food materials are arranged on the machine base; and the transverse rotating assembly and/or the frying and baking assembly are/is electrically connected with a control system. The multipurpose horizontal cooking utensil is diversified in function, reliable in performance and convenient to use, and meets the use requirement of a user for cooking different food materials at the same time.

The invention relates to the technical field of tea processing, and provides a processing method of semi-fermented steamed green tea. The processing method comprises the steps of tender picking, withering, stirring, standing, steaming, heat dissipation, dehumidification, rolling, primary drying, secondary rolling, secondary drying and aroma enhancement; the produced tea not only has the advantagesof steaming, but also achieves the effect of converting aroma generated in stir-frying through subsequent aroma enhancement, so that the processed tea is not only rich in inclusion but also rich in taste, and the steaming technology is adopted to solve the problems that the fixation temperature is not easy to regulate and control, the fixation degree is not easy to master, the yield is low due toexcessive water loss of fresh leaves in the fixation process and the like in the existing stir-frying technology.