655results about How to "Good cooking effect" patented technology

The invention relates to an electric pressure cooker cover which comprises a control device and a floater assembly. The floater assembly comprises a floater shaft, and the floater shaft is structured in the mode that the floater shaft rises under the action of pressure and resets after the pressure is eliminated. The floater shaft is provided with a triggering element. A switch element and a temperature sensing element are further arranged on the electric pressure cooker cover and are connected with the control device. The triggering element triggers the switch element when the floater shaft rises. According to the electric pressure cooker cover, the local boiling point temperature can be accurately measured in the working process of the electric pressure cooker so that high altitudes can be judged, and accordingly the electric pressure cooker can determine different cooking procedures according to different altitudes to achieve a good cooking effect. The invention further relates to the electric pressure cooker.

The invention discloses an air fryer capable of forming thermal cycle heating through cyclone. The air fryer comprises a windshield cover, a motor assembly, an extractor fan and a rotating air duct unit, wherein the lower part of the windshield cover is opened, and a small hole is formed in the center of the upper part of the windshield cover; the motor assembly is arranged at the upper part of the windshield cover and comprises a motor transmission shaft, and the motor transmission shaft penetrates through the small hole in the center of the upper part of the windshield cover; the extractor fan is arranged in the windshield cover and is connected with the motor transmission shaft; the rotating air duct unit is arranged in the windshield cover, is positioned under the extractor fan and is fixedly connected with the windshield cover through a connecting post, a ventilating opening is formed in the upper part of the rotating air duct unit, and the lower part of the rotating air duct unit is opened; the rotating air duct unit can enable air flowing downwards under the combined action of the extractor fan and the windshield cover to flow downwards rotationally along a certain angle to form the cyclone. According to the air fryer disclosed by the invention, the thermal cycle heating is formed through the cyclone, and thus food can be more uniformly baked by hot air.

The invention provides a control method of a cooking utensil. The cooking utensil comprises a pot body and a pot cover, wherein the pot body comprises an outer pot and an inner pot which is used for placing food to be cooked, and the pot cover is arranged on the pot body. The control method comprises a high pressure cooking stage, a pressure releasing stage and a low pressure cooking stage, wherein the high pressure cooking stage comprises the steps that the pressure of the inner pot is kept at first preset pressure and lasts first preset time; the pressure releasing stage comprises the steps that the pressure of the inner pot declines from the first preset pressure to second preset pressure; the low pressure cooking stage comprises the steps that the pressure in the inner pot is kept at the second preset pressure and lasts second preset time, and the first preset pressure is larger than the second preset pressure. According to the control method of the cooking utensil, the problem of poor cooking effect of an electric pressure cooker in the prior art is solved.

The invention discloses a novel measuring and controlling device of an electric pressure cooker. By means of distance changes of exhaust and jet of steam with different pressure intensities and temperature and humidity changes after the steam and air are mixed, the temperature and humidity of the steam flowing through an exhaust pipe and a valve body can be detected through a sensor which is arranged on a cooker cover and can detect the temperature and humidity change area of the steam, so that whether the steam is exhausted or not and the exhaust amount of the steam are judged. A brand new measuring and controlling method is used for overcoming defects in an existing control method, boiling-free cooking and boiling cooking of the electric pressure cooker are organically combined, the cooking effect of the electric pressure cooker is actually improved, and different requirements of more customers are met.

Provided is a baking pan capable of efficiently saving energy. The baking pan mainly comprises a large body, an upper cover, heaters, a pan body, a food rolling device, an air inlet hole and a cooling fan. The heaters comprise the upper heater and the lower heater, and the baking pan is characterized in that the large body is used for containing the pan body (3), the food rolling device (11) and the lower heater (44), and the large body (1) provides a conduction heating heat source for the bottom of food; the upper cover (2) provides a heat radiation or illumination radiation heat source for the upper surface of the food; the upper cover (2) and the large body (1) are closed to form a stereoscopic heating cavity (55) with the upper portion providing heat radiation or illumination radiation and the bottom providing conduction heating; the cooling fan is used for carrying out constant-temperature heating on the interior of the stereoscopic heating cavity (55) or carrying out relative cooling heating on the interior of the stereoscopic heating cavity (55), and the cooling fan is arranged outside the stereoscopic heating cavity (55); the food rolling device (11) is used for overturning the food, so that the food is evenly heated and stereoscopically heated. The baking pan has the advantages of being good in cooking effect, easy to mount and demount, easy to clean and wide in application range.

Indentation patterns in microwave packaging materials can enhance the baking and browning effects of the microwave packaging materials on food. The indentation patterns can provide venting to either channel moisture from one area of the food product to another, trap moisture in a certain area to prevent it from escaping, or channel the moisture completely away from the food product. The indentation patterns can cause the microwave packaging material underneath a food product to be slightly elevated above the cooking platform in the base of a microwave. The indentation patterns can lessen the heat sinking effect of the cooking platform by providing an air gap for insulation. Elevating the base of the microwave packaging material further allows more incident microwave radiation to propagate underneath the microwave packaging material to be absorbed by the food product or by microwave interactive materials in the microwave packaging material that augment the heating process.

The invention relates to a pan which comprises a pan body and a handle, wherein a handle joint is arranged on one side of the pan body, close to the handle; a fillet extending to the pan bottom is connected with one end of the handle joint; a first chamber for accommodating a temperature sensor is formed between the fillet and the adjacent pan body; a second chamber is arranged at the top of the handle; an electronic component with functions of temperature display and preset temperature voice alarming is mounted in the second chamber and is electrically connected with the temperature sensor through a wire; a button panel is arranged on the surface of the electronic component; a button film is arranged at the top corresponding to the second chamber; the button film is arranged on the button panel; a third chamber for accommodating a power supply is arranged on the handle; and the power supply is electrically connected with the electronic component. Through the matching of the temperature sensor and the electronic component, the temperature in the pan is reflected in real time and an alarming function is achieved, so that the temperature of the pan body is conveniently adjusted according to different food materials and the optimal cooking effect is achieved.

The invention relates to an intelligent electric pressure cooker. The intelligent electric pressure cooker comprises a cooker cover assembly, a pot body assembly, an inner cooker, an electric heating device and a control device, and further comprises a water feeding device and a solenoid valve; the water feeding device is arranged in the pot body assembly; the water feeding device is communicated with the inner cooker through the cooker cover assembly; the water feeding device is connected with the control device; the water feeding device is composed of a water pump and a guide pipe; one end of the water pump is connected with a water source through the guide pipe and the other end of the water pump is connected with the inner cooker through the guide pipe; the water pump is connected with the control device; the water feeding device is arranged in the cooker cover assembly; the solenoid valve is arranged on a water injection hole; a water inlet connector of the solenoid valve is communicated with a water outlet end of the guide pipe; and a water outlet connector of the solenoid valve is communicated with the inner cooker. With the adoption of the structure, the flow of the water pump is controlled through intelligently controlling time so that water can be fed according to function requirements; and the problem that the cooking effect is not good, caused by the fact the water adding amount cannot be controlled very well by consumers with insufficient experience when the consumers use the electric pressure cooker or an electric cooker to cook, can be effectively solved.

The invention belongs to the household electrical appliance technical field and relates to a temperature measurement method of a cooking pot, a cooking pot and a cooking system. The temperature measurement method of the cooking pot includes the following steps that: after heating is started, timing is started, a heating source type is determined according to pot bottom temperature and / or pot wall temperature change within a first preset time delay delta t1; a cooking mode is determined according to the heating source type and pot bottom temperature change within a second preset time delay delta t2; a temperature compensation mode is determined according to the cooking mode as well as pot bottom and / or pot wall temperature change within a third preset time delay delta t3; and actual temperature in the pot is determined according to the temperature compensation mode. According to the temperature measurement method delta t1, delta t2 and delta t3 satisfy the relational expression that deltat1<=deltat2<=deltat3. With the temperature measurement method adopted, temperature compensation modes can be determined according to different heating source, different cooking modes and pot bottom temperature and / or cooker wall temperature change, and the actual temperature in the pot can be obtained through fitting, and therefore, temperature measured by the pot can provide more accurate temperature reference for a user, and thus, food cooked by the pot can taste better.

The invention discloses a cooking method and cookware. The cooking method comprises the following steps: irradiating food to be cooked with preset light rays to make the food to be cooked reflect emergent light rays, and detecting spectrum information of the emergent light rays; setting a corresponding cooking procedure and / or adjusting a set cooking procedure according to the spectrum information. According to the cooking method disclosed by the invention, relevant information of the food to be cooked can be analyzed by a spectrum detection method, and the food to be cooked can be cooked in a targeted manner according to an analysis result, so that an optimal cooking effect can be achieved.

The invention provides a baking oven and a control method thereof. The baking oven comprises a control assembly and multiple heating devices. A pre-set program is arranged in the control assembly. The multiple heating devices differ in heating manners. The control method of the baking oven comprises following steps: setting cooking parameters of the baking oven; and controlling the heating devices to heat during a cooling process according to cooking parameters and controlling the heating devices to work during a heating phase of the cooking process by the control assembly. The control method of the baking oven provided by the invention can control the multiple heating devices so that flexible control over heating manners is achieved. Therefore, the cooking process can be well controlled based on cooked food and cooking parameters such that cooked food tastes better.

The invention discloses a food heating control method and a food heating device. The food heating control method comprises the steps that hyperspectral images of heated food is obtained through a hyperspectral recognition module; and the surface texture and color information of the heated food are judged based on the hyperspectral images, whether the cooking degree of the heated food reaches the set cooking degree or not is judged base on the surface texture and the color information, and if yes, heating of the heated food is controlled to be stopped. Information such as the type, the surfacetexture, the surface color and the surface temperature of the heated food is obtained based on analysis of a hyperspectral imaging technology, the cooking degree of the heated food is judged by combining the information, and intelligent food heating control is realized; and the temperature of the food is acquired without an adopting externally-arranged or internally-arranged temperature sensor, the cooking degree of the food is judged without relying on experiences of a cook, intelligent adjustment can be realized according to the property difference of the food heating device, the best cooking effect is achieved, and the technical problem that the control of the existing food heating cooking degree is very difficult is solved.

The invention relates to a method for baking food by an airflow baking pot. The airflow baking pot comprises a pot body, a pot cover, a heater, a baking basin and a motor. The method is characterized in that the baking basin is a baking net basin, the bottom and the side part of the baking net basin are in a reticular shape and are positioned in a hot airflow cavity, an opening of the baking net basin faces the upward direction, the center of the bottom of the baking net basin is provided with a ventilation pipe, the upper part of the ventilation pipe upwards extends, and the ventilation pipe is in arrangement next to an air inlet of the fan. The method has the characteristics that the structure is simple and reasonable, the operation is flexible, the food is uniformly heated, the cooking effect is good, the mounting and the dismounting are easy, the cleaning is easy, and the application range is wide.

The invention relates to a cookbook determining method and device, and a device for determining a cookbook. The cookbook determining method comprises the following steps of: obtaining food material information of food materials to be cooked; according to the food material information, determining a cookbook matched with the food material information; and presenting the cookbook to users. The cookbook determining method is convenient for users to use, and matched with current food materials.

The invention discloses a quick-drying solvent-free polyurethane adhesive and a preparation method thereof. The quick-drying solvent-free polyurethane adhesive comprises an isocyanate-terminated prepolymer as a component A and a hydroxy compound as a component B, wherein the isocyanate-terminated prepolymer is generated from polyol and polyisocyanates through a reaction; the hydroxy compound as the component B is prepared from polyol, a chain extender, a crosslinking agent, a wetting agent, a leveling agent and an adhesion promotor. The quick-drying solvent-free polyurethane adhesive has the advantages of low viscosity, high curing speed, high peel strength and capabilities of being cut in two hours and resisting steaming at high temperature of 121 DEG C, and has good application prospectand market potential.

The invention provides a control method of an electric pressure cooker, a control device of the electric pressure cooker, and the electric pressure cooker. The control method of the electric pressure cooker comprises the steps that when an instruction of high flames for concentration is received, a heating device of the electric pressure cooker is controlled to carry out heating in a first heating mode; the interior state of the electric pressure cooker is detected, and whether the interior state of the electric pressure cooker meets the conditions of a maintenance stage or not is judged; when it is determined that the interior state of the electric pressure cooker meets conditions of the maintenance stage, the heating device is controlled to carry out heating in a second heating mode, so that the temperature of a cooker body of the electric pressure cooker is kept within a preset temperature range; when the time length of the situation that the temperature of the cooker body of the electric pressure cooker is kept within the preset temperature range reaches a preset time length, the heating device is controlled to stop heating. According to the technical scheme of the control method of the electric pressure cooker, the control device of the electric pressure cooker, and the electric pressure cooker, the temperature of food in the cooker can be kept above the boiling point so as to achieve the effect of sufficient boiling, the taste of soup in the electric pressure cooker can be rich, and the requirements of users for cooking are met.

The invention provides a control method and device and a cooking utensil. The control method includes the steps that after a start signal is received, the cooking utensil is in a pressure boosting stage, a heating device is controlled to heat the cooking utensil with first preset power, and coil assembly power-on voltage is set to be first preset voltage; when temperature in the cooking utensil reaches first preset temperature, or duration of the pressure boosting stage reaches first preset duration, or pressure in the cooling utensil reaches first preset pressure, the cooking utensil is in a boiling stage; the heating device is controlled to heat the cooking utensil with second preset power, coil assembly power-on voltage is set to be second preset voltage, and an exhaust valve is switched on; when the temperature in the reaches second preset temperature, or duration of the boiling stage reaches second preset duration, the heating device is controlled to heat the cooking utensil with third preset power, and coil assembly power-on voltage is set to be third preset voltage. By means of the control method, continuous boiling in the cooking utensil can be achieved, the boiling intensity is controlled to achieve the best cooking effect.

The invention relates to a steaming and baking all-in-one machine, comprising an inner container. A first exhaust port and a second exhaust port are formed in a back plate of the inner container, thefirst exhaust port is higher than the second exhaust port, and connector assemblies capable of opening and closing the corresponding exhaust ports and adjusting the opening size are arranged in the first exhaust port and the second exhaust port. Compared with the prior art, according to different cooking modes and the cooking requirements of different dishes in the same cooking mode, the exhaust ports can be opened and closed or the opening sizes of the exhaust ports can be adjusted, and therefore the steaming and baking all-in-one machine can obtain a good cooking effect in the different cooking modes and when the different dishes are cooked.

The invention discloses a multi-functional cooling pan, which comprises a body, a cover and a heater. A cooking pan container is arranged in the body; a food rolling device is arranged in the cooking pan container; the body and the cover enclose a relatively sealed cavity together; a cooling and air drying airduct is arranged in the cavity; a cooling and air drying fan is arranged in the cooling and air drying airduct; the cavity is provided with an air outlet and an air inlet; one end of the cooling and air drying airduct is communicated with the air outlet, while the other end is communicated with the air inlet which is communicated with the outside; the air outlet faces the food rolling device. The cooling and air drying airduct comprises a first cooling and air drying airduct and a second cooling and air drying airduct; the first cooling and air drying airduct is arranged in the cover; and the cooling and air drying fan and the second cooling and air drying airduct are arranged in the body and outside the cooking pan container. The multi-functional cooling pan has the characteristics of good cooking effect, simple disassembly and cleaning, and wide application range.

The invention relates to a codirectional stirring oven which comprises a pot body, a pot cover, fan blades, a motor and a heater. The pot body is provided with a rotating basin for containing foods and a stirring device; a relatively sealed cavity is formed by the pot body and the pot cover in a surrounding manner; and the heater, a heat flow passage, the fan blades and the motor which are communicated with and correspond to the rotating basin are arranged in the cavity. The codirectional stirring oven is characterized in that heat flow generated by the fan blades, the motor and the heater is blown into the rotating basin so as to heat the foods, the rotating basin and the stirring device rotate in the same direction so as to generate speed difference, and when the stirring device rotates, the foods are pushed to be rolled over and uniformly heated; and the opening of the rotating basin faces up, so that when the rotating basin rotates, the foods are driven to be uniformly heated in a multidirectional manner. The codirectional stirring oven has the characteristics of simple and reasonable structure, flexibility in operation, uniformity in heating foods, good cooking effect, easiness in assembly, disassembly and cleanliness and wide application range.

The invention relates to the field of household appliance control, in particular to a cooking method, a cooking system and a cooking device. The cooking method includes steps of acquiring cooking instructions and determining cooking parameters according to the cooking instructions; acquiring current temperatures of heating regions where various heating units of the cooking device are located; generating control commands according to the current temperatures of the various heating regions and the cooking parameters and respectively controlling the various heating units until cooking procedures are completed. The cooking method, the cooking system and the cooking device have the advantages that the actual temperatures of the different heating regions of the cooking device can be accurately acquired by the aid of the cooking method, independent on-off control can be carried out the heating units of the different heating regions according to the actual temperatures and cooking requirements, accordingly, cooking effects under the condition of real identical temperatures of all the heating regions can be realized, cooking effects under the condition of different temperatures of the different cooking regions also can be realized, and the diversified cooking requirements of users can be met; the cooking method which is a control method is simple and accurate, and the good cooking effects can be realized.

The invention relates to a hot air baffle plate. The hot air baffle plate comprises a plate body with an air inlet and an air outlet, wherein the air inlet is positioned in the middle of the plate body, and the hot air baffle plate further comprises a driving source, an air inlet sheltering plate, a first transmission mechanism, an air outlet sheltering plate and a second transmission mechanism. For the hot air baffle plate, through the movement of the air inlet sheltering plate relative to the air inlet, the magnitude of the air inlet amount of the air inlet is changed, through the movement of the air outlet sheltering plate relative to the air outlet, the magnitude of the air outlet amount of the air outlet is changed, further, the air amount entering a hot air chamber from a liner is adjustable, the air amount magnitude entering the liner from the hot air chamber and the air direction are adjustable, then the amount of the hot air and the air direction can be adjusted according to the different cooking modes and the different food materials, further, the temperature field in the liner is adjusted, and thus a better cooking effect is achieved. In addition, the movement of the airoutlet sheltering plate and the air inlet sheltering plate is linked through the first transmission mechanism and the second transmission mechanism, so that the air outlet sheltering plate and the air inlet sheltering plate can synchronously adjust the air inlet area of the air inlet and the air outlet area of the air outlet.

The present invention provides a preparation method of bamboo pulp, belonging to the field of chemical fiber technology. Said method includes the following steps: obliquely cutting bamboo strip material into the form of horseshoe, the chip cross-section spacing distance is 20-40 mm, then prehydrolyzing the prepared bamboo strip, adding alkali and cooking, removing sand, making one-stage or two-stage bleaching treatment, making the bleached pulp material undergo the processes of acid treatment, concentration and pulping so as to obtain the invented bamboo pulp. Said bamboo pulp can be used for producing viscose fibre.

The rice cooker has a body, the top of which is opened, a pot removably stored in the storage section of the body, a lid openably covering the storage section, an induction heating means for induction heating the pot, a weight sensing element directly or indirectly mounted to the storage portion and a sensor directly or indirectly mounted to the weight sensing element and abutting against the near center of the outside bottom of the pot. The rice cooker also has a weight sensing means for sensing the total weight of the pan and the object of cooking put in the pot by the weight sensing element through the sensor and a control section computing the weight of the object of cooking on the basis of an output signal of the weight sensing means and controlling the percentage of current carried and / or the amount of current carried by the induction heating means in accordance with the weight of the object of cooking.

The invention relates to a cooking method of an electric heating appliance. The electric heating appliance comprises an inner pot, a heater for heating the inner pot, a controller for controlling the heater and an exhaust valve controlled by the controller. The cooking method of the electric heating appliance includes steps: 1 the heater is started up and the controller controls the heater to heat the inner pot until food in the inner pot are boiling; 2 the controller continues to control the heater to perform heating for a while and simultaneously controls the exhaust valve to exhaust air; and 3 the controller controls the heater to stop heating and simultaneously controls the exhaust valve to continue to exhaust air. The cooking method of the electric heating appliance has the advantages that the cooking effect is good and food is delicious.