15results about How to "Improve cooking quality" patented technology

The utility model discloses a wire coil assembly and cooking equipment. Wherein the pot comprises a pot opening, a pot bottom and a pot body, the wire coil assembly comprises a wire coil support and a coil winding wound on the wire coil support, the wire coil support is arranged at the pot bottom and / or the pot body, and the wire coil support is provided with a heat dissipation structure. Therefore, by arranging the heat dissipation structure on the wire coil support, the heat dissipation condition near a pot opening can be improved, the heat dissipation uniformity of the whole pot and the whole wire coil support can be improved, the service life of the wire coil assembly is prolonged, and improvement of the cooking quality is facilitated.

The invention relates to the technical field of feed processing, and discloses a feed steaming device capable of discharging at a constant speed, the feed steaming device comprises a bottom plate, a spiral feeding machine and a feed conveyor, the spiral feeding machine and the feed conveyor are arranged at the upper end of the bottom plate, a feeding port is formed in the left end of the top of the spiral feeding machine, and a discharging port is formed in the right end of the top of the spiral feeding machine; a feed treatment bin is arranged at the position, under the discharge port, of the spiral feeding machine, a chopping mechanism and a constant-speed extrusion mechanism are arranged in the feed treatment bin, a steaming assembly is further arranged on the upper end face of the spiral feeding machine, and the constant-speed extrusion mechanism comprises a rotary disc rotationally arranged on one side of the feed treatment bin; and a rotating shaft is fixedly arranged on the turntable. The device has the following advantages and effects that through the integrated chopping and constant-speed discharging mechanism, it is ensured that feed is evenly chopped and stably conveyed before entering the steaming bin, and material accumulation is avoided; by combining the steam generating device and the steam pipeline at the bottom of the conveying belt, the effect of comprehensively and uniformly heating the feed is achieved.

The utility model discloses a special furnace end for a commercial fuel oil pot furnace, which comprises a furnace end seat, a placing cavity is arranged on the end face of the furnace end seat, an ignition cover is integrally formed on the end face of the furnace end seat, an upper flame arrester, a lower flame arrester and a flame distributor are arranged in the placing cavity, and a rotating mechanism is arranged in the ignition cover. The outer walls of the upper and lower flame arresters are cover bodies, annular flanges are integrally formed on the attached edge surfaces, and the rotating mechanism is used for driving the upper flame arresters to rotate relative to the positions of the lower flame arresters. By means of meshing transmission of the gear and the annular gear disc, the upper slow fire device is driven to rotate relative to the lower slow fire device, the overlapping area of the first fire outlet hole and the second fire outlet hole is dynamically adjusted, accurate control over the flame jetting amount is achieved, and compared with a traditional furnace end, the furnace end can stably output slow fire needed by slow stewing with small fire, and the energy consumption is reduced. The cooking liquor is effectively prevented from boiling and overflowing or food materials are prevented from being locally overheated and scorched, and the cooking quality of soup cooking and porridge cooking is remarkably improved.

The invention discloses a cooking method for adding dishes in the midway of a pressure cooker, and belongs to the technical field of adding dishes in the midway of the pressure cooker, and the method comprises the following steps: if a user selects a midway dish adding function before cooking, executing a first cooking logic, the first cooking logic starts a midway dish adding function under different triggering conditions according to whether a user sets midway dish adding parameters or not; and if the user selects the midway dish adding function in the cooking process, executing a second cooking logic which directly starts the midway dish adding function. According to the method, a user can add dishes halfway before cooking and in the cooking process, different cooking logics are adapted, and user requirements can be met to the greatest extent.

The invention discloses an oven cooking parameter determination method and an oven, and relates to the technical field of smart home, the method comprises the following steps: matching food specification data and food material types of to-be-cooked food in a cooking parameter database to obtain initial cooking parameters; the oven is controlled to operate based on the initial cooking parameters, and the parameter adjusting moment of the oven is determined; when the current moment is a parameter adjustment moment, determining an actually measured color coverage rate and a reference color coverage rate of the to-be-cooked food, and adjusting the initial cooking parameters according to the actually measured color coverage rate and the reference color coverage rate to obtain target cooking parameters; and controlling the oven to operate based on the target cooking parameters, and controlling an information interaction interface of the oven to display the initial cooking parameters and the target cooking parameters. The cooking parameters conforming to the actual condition of the food can be determined according to the food specification data and the food material type, then the cooking parameters of the food are dynamically adjusted according to the color coverage rate of the food, and the cooking quality of the food is effectively improved.

The invention relates to a cooking utensil control method, device and equipment and cooking equipment, the cooking process of the cooking utensil comprises a cooking mode determining stage, a soaking stage and a temperature rising stage which are executed in sequence, and in the cooking mode determining stage, the cooking mode of the cooking utensil is determined; in the soaking stage, if the cooking mode is a hot-state cooking mode, obtaining a first temperature of a cover body of the cooking utensil at the end moment of the soaking stage; the hot cooking mode represents that the interval time between the starting moment of the current cooking process and the ending moment of the previous cooking process is less than a preset interval duration; and in the heating stage, the control parameters of the heating stage are adjusted according to the first temperature. In the hot-state cooking mode, the control parameters of the heating stage are adjusted according to the temperature of the cover body at the end of the soaking stage, so that the control parameters can better fit the actual situation, and the cooking quality can be improved.

This application discloses a food support platform for a steam cooking device, relating to the field of steam cooker technology. It includes a central flat bottom for storing condensate and suspending the center of the food's bottom. An annular inclined guide section is connected to the outer edge of the central flat bottom, with the inner ring lower than the outer ring. A guide groove is disposed on the surface of the annular inclined guide section to guide condensate into the central flat bottom. A guide surface is connected to the outer edge of the annular inclined guide section and extends upwards to prevent condensate overflow. This application enables rapid separation of condensate from the food while ensuring that the bottom of the food is in full contact with the steam, thereby achieving uniform heating and effectively shortening cooking time.

The present invention discloses an intelligent variable frequency control system and method for a gas steam cabinet, and relates to the field of intelligent control and regulation technology. First, set cooking parameters, obtain parameters of cooking mode and receive heating instructions, implement cooking control based on these parameters, divide time periods to monitor the cooking process, analyze the variable frequency control demand index, and determine whether variable frequency control is needed; after the cooking conditions are met, continuously monitor temperature data and determine whether to enter the insulation mode, and at the same time monitor the temperature, air pressure and gas leakage in the steam cabinet to ensure safety and issue an early warning. The frequency conversion control method can improve cooking efficiency, which can not only significantly improve cooking efficiency and food quality, but also effectively save energy, reduce gas consumption, and ensure safety through real-time monitoring to reduce accidental risks.

The invention relates to a motion control system based on an automatic cooker, and belongs to the technical field of automatic control. The system comprises an acquisition unit used for acquiring recipe data, acquiring spectrum data, real-time image data, food material weight and real-time temperature data; the calculation unit is used for acquiring a recipe number according to the recipe data, retrieving a database according to the recipe number to obtain cooking process data and cooking mode data, presetting an auxiliary material placement ratio, obtaining an auxiliary material placement weight according to the auxiliary material placement ratio and the food material weight, and calculating the food material maturity through a maturity model according to the spectral data; according to the real-time image data, obtaining an oil smoke concentration grade through an image processing model; the control unit is used for controlling the cooker assembly to operate through the intelligent terminal according to the real-time temperature data, the cooking process data, the cooking mode data, the auxiliary material placing weight, the food material maturity and the oil smoke concentration grade. The automatic control of the automatic cooker and the gear adjustment of the range hood are realized.

This application provides a cooking control method, apparatus, and cooking equipment, relating to the field of cooking control. The method includes: acquiring a recipe to be cooked using the cooking equipment; if the portion size of the dish to be cooked is obtained from the recipe, adjusting the cooking state of the pot body of the cooking equipment according to the portion size.

The invention discloses an energy-saving and environment-friendly smoking and cooking stove, which relates to the technical field of stoves, and comprises a box body, a covering skirt is arranged at the lower part of the box body, a control area is arranged on the covering skirt, and a fire grate is arranged in the covering skirt; an oven and a steam box which are arranged in parallel are arranged on the upper portion of the box body, a plurality of flame path pipes and a water containing pot wrapping the flame path pipes are arranged at the position, above the fire grate, in the box body, the upper ends of the flame path pipes are communicated with the oven, a steam pipeline communicated with the steam box is arranged on the water containing pot, and a water return pipeline is arranged on the lower portion of the water containing pot; a saucepan is arranged on one side of the box body, and a hot water pipeline communicated with the saucepan is arranged on one side of the water Through heat energy circulation and utilization design, the energy utilization efficiency is remarkably improved, and heat energy loss and energy waste are reduced. Various cooking functions such as smoking, cooking and food cooking are integrated, and diversified cooking requirements are met. Multiple heat preservation measures are adopted, temperature stability in the cooking process is guaranteed, and the cooking quality is improved.

A heating cooker according to the present disclosure is provided with a pot, a heating unit, a main body, a lid, an on-off valve, a temperature detection unit, and a control unit. The pot has a cooking space. The heating part can heat the pot. The main body accommodates the pot and the heating part. The cover covers the opening of the main body in an openable and closable manner. The on-off valve is disposed on the cover and closes or opens the cooking space. The control unit controls the heating unit and the on-off valve on the basis of the temperature detected by the temperature detection unit, and executes a cooking program. The cooking program comprises the following steps: heating the pot by using the heating part; air in the cooking space is replaced with steam when the on-off valve is opened; and after replacing the air in the cooking space with steam, heating the pot with the heating unit in a state in which the on-off valve is closed so that the temperature becomes a set temperature of 100 DEG C or more.

The utility model provides a kind of hot air convection fan and air fryer microwave oven, the fan includes hub, fan blade and recess;Fan blade, recess are set n, n is positive integer, n fan blade, n recess are evenly distributed and set on the outside wall of hub along circumference;The setting position of each recess corresponds with the setting position of each fan blade;The inside wall of hub is connected with the outside wall of rotating shaft of rotating motor by heat insulation component, fan blade includes first flanging, blade main body and second flanging;First flanging is connected with second flanging by blade main body;First flanging, second flanging all have certain angle with blade main body;A kind of hot air convection fan and air fryer microwave oven described in the utility model, the structure of fan can be optimized, the heat exchange efficiency inside microwave oven is improved, the cooking time of food is shortened, the uniformity of food heating is guaranteed, the cooking quality of food is improved, and the taste of food is guaranteed.

This utility model relates to the field of sugar boiling container technology, specifically to a bottom-zoned heating sugar boiling container, including a sugar boiling tank with multiple independently controlled heating elements at the bottom. A rotating rod is rotatably connected to the upper middle part of the tank. Multiple stirring rods are fixedly connected to both sides of the outer wall of the rotating rod. A servo motor is installed at the upper middle part of the tank, and the output end of the servo motor is fixedly connected to the rotating rod. A connecting rod is provided at the lower end of the rotating rod. A transmission structure is provided between the rotating rod and the connecting rod. The rotating rod drives the connecting rod to rotate through the transmission structure, and the rotation speed of the connecting rod is less than that of the rotating rod. Scrapers are provided on both sides of the connecting rod, which can be used to scrape off the syrup adhering to the bottom of the tank. A viscosity display component is provided at the lower end of the tank. Compared with the prior art, this application solves the problem that the viscosity status of the syrup cannot be obtained in a timely manner, leading to inaccurate control of the sugar boiling process.

This utility model discloses a steaming and cooking equipment for zongzi (sticky rice dumplings) production and processing, relating to the technical field of steaming and cooking equipment. It includes a base frame, with a steaming chamber fixedly connected to its outer surface. A steaming mechanism is provided on the outer side of the steaming chamber, comprising two movable plates. Fixed plates are fixedly connected to the sides of the two movable plates that are close to each other. The outer surface of each fixed plate is slidably connected to the inner wall of the steaming chamber. A dual-axis servo motor is fixedly connected to the upper surface of the base frame, and two screws are fixedly connected to the output end of the dual-axis servo motor. The dual-axis servo motor drives the screws to rotate, causing the movable frame to move, which in turn moves the movable plates and fixed plates. The zongzi can be flexibly moved via the racks on both sides, allowing different types of zongzi to be brought into the steaming chamber for steaming. This avoids the situation where uniform placement affects the steaming of zongzi, as different types of zongzi have different steaming temperature requirements.