38results about How to "Improve cooking taste" patented technology

The invention discloses a cooking liquid seasoning feeding device, which comprises a cabinet body, a base, a plurality of material tubes, a plurality of valves, a plurality of transmission pipelines and a controller, wherein the plurality of material tubes are arranged on the base, the bottom end of each material tube is in butt joint with one end of the corresponding transmission pipeline, the other end of each transmission pipeline extends towards a heating pot for outputting liquid cooling materials into the heating pot, the plurality of valves are respectively and correspondingly arranged in the plurality of transmission pipes and are used for controlling the output quantity of the liquid cooling materials, when the valves are opened or closed, the transmission pipelines are respectively controlled to output or stop outputting the liquid cooling materials, and the controller is electrically connected with the valves and is used for controlling the valve opening duration to control the output quantity of the liquid cooling materials. The cooking liquid seasoning feeding device has the advantages that the feeding quantity of the required liquid cooling materials can be accurately controlled, and the cooling mouthfeel is improved.

The invention discloses an electric steaming tank and a water supplementing control method. The water supplementing control method includes acquiring actual relative humidity parameters of the insideof a cavity of the electric steaming tank; computing target water supplementing quantities according to preset target humidity, target temperatures and the actual relative humidity parameters; computing water supplementing durations according to the obtained target water supplementing quantities and water supplementing speeds of a water supplementing device; automatically adjusting working modes of the electric steaming tank according to the water supplementing durations. The electric steaming tank and the water supplementing control method have the advantages that water supplementing quantities can be automatically regulated according to cooking requirements, and accordingly food cooking taste can be effectively improved.

The invention discloses a cooking appliance and a method for controlling the cooking appliance. The cooking appliance comprises a pot body, wherein the pot body comprises an inner pot, and the inner pot is provided with a cooking cavity; a cover body, wherein the cover body is provided with a suction hole and a pressure relief hole; an air extraction device, wherein the air extraction device is communicated with the suction hole so as to form negative pressure in the cooking cavity; a pressure relief device, wherein the pressure relief device comprises a sealing assembly and a driving assembly, wherein the sealing assembly and the driving assembly are arranged at the pressure relief hole; the sealing assembly comprises a plugging piece which can move in the longitudinal direction and is used for opening and plugging the pressure relief hole; the driving assembly is arranged at the top of the sealing assembly and comprises a driving part which can move in the longitudinal direction; thedriving part is used for driving the plugging piece to move, the pressure relief device and the air extraction device are not started at the same time; a control device, wherein the control device isused for controlling the cooking mode of the cooking appliance and is respectively in communication connection with the air extraction device and the pressure relief device. According to the cookingappliance, food deterioration can be prevented, the cooking mouthfeel is improved, and the cost is low.

The invention provides cooking equipment and a control method thereof. The cooking equipment comprises a container body and a drying device. The control method of the cooking equipment comprises a drying step, wherein the drying device is controlled to perform intermittent operation or power-lowering operation according to a preset power-time curve to dry materials in the container body. Accordingto the method, by controlling the drying device to operate according to the preset power-time curve in the process that the cooking equipment perform a reservation function, the materials can be dried while the problem that the temperature of the drying device continues to rise is avoided, so that the problems that the materials are cured or gelatinized or the freshness is lowered in the drying process due to too high temperature of the drying device are avoided, and the cooking taste of the materials is ensured.

The invention discloses a cooking utensil, and a heat preservation and heat preservation control method thereof. The cooking utensil comprises an inner pot, a pot cover and an air extractor, the inner pot is covered with the pot cover, a cooking cavity is formed between the inner pot and the pot cover, and an inner cavity is formed in the pot cover. The method comprises the following step that the current cooking stage of the cooking utensil is determined, wherein the cooking stage comprises a heat preservation stage; when the cooking utensil is in the heat preservation stage, the air extractor is controlled to exhaust air in the cooking cavity and/or the inner cavity of the pot cover, so the temperature in the cooking cavity is reduced, the speed of reducing the temperature in the cooking cavity is increased, food in the cooking cavity can be reduced more quickly, and the problems of fragrance loss, water vapor loss and bacteria entry caused by slow cooling are avoided; and the food prepared by the heat preservation control method is long in preservation time, good in cooking taste and good in user experience.

The invention provides a cooking device, comprising: a device body with cooking chamber arranged therein; a steam valve, through which the cooking chamber can communicate with the environment outsidethe cooking chamber, a water supply device, of which the outlet is communicated with the steam valve and which is used for supplying water to the steam valve. According to the cooking device, the water supply device can be used for supplying water to the steam valve. In this way, water can be fed into that steam valve by controlling the water supply device to clean the steam valve, so that steam valve is can be cleaned without disassembly, so that the cleaning work of the steam valve is more convenient, and can prevent the user from neglecting to clean the steam valve due to the inconvenienceof cleaning the steam valve. In addition, by supplying water to the steam valve, foam in the steam valve can be burst and released to reduce the amount of foam and restrain the rise of the foam, strengthen the defoaming effect in the steam valve, prevent the foam from overflowing from the steam valve to pollute the kitchen environment and enhance the use experience of the product.

The invention provides cooking equipment, a control method thereof and a control device thereof. The control method of the cooking equipment comprises the steps that a water shut-off prosecution stepis operated before the cooking equipment runs a cooking mode, wherein the water shut-off prosecution step comprises: a control valve is controlled to be turned on; a current flow value in a water outlet pipe is detected; whether or not the current flow value is smaller than or equal to a preset value is determined; when the current flow value is smaller than or equal to the preset value accordingto the judgment result, an alarm reminder is sent our and/or the cooking equipment is turned off. The control method can avoid the problem of dry burning of the cooking equipment caused by lack of cooking water in the cooking mode, the damage probability of products caused by dry burning is reduced, and the use safety of the products is ensured.

The invention provides a cooking device. The cooking device comprises an upper cover provided with an upper cover inner cavity and an exhaust port for exhausting air from the upper cover inner cavity;a pot body provided with a pot body inner cavity and an air inlet for allowing air to enter the pot body inner cavity; a ventilation structure used for communicating the pot body inner cavity with the upper cover inner cavity; a fan arranged in the pot body inner cavity, wherein during the running process of the fan, the fan drives the airflow to enter the pot body inner cavity from the air inlet, and the airflow in the pot body inner cavity is driven to be exhausted from the ventilation structure; and an electronic element arranged in the pot body inner cavity. The airflow flowing from the air inlet to the ventilation structure in the pot body inner cavity can dissipate the heat of the electronic element. According to the cooking equipment, the heat dissipating capacity of the electronicelement in the pot body is recycled to heat the upper cover, so that the heat transfer efficiency of the inner pot in the direction of the upper cover is reduced. The heat preservation performance ofthe inner pot is improved. No extra energy is consumed to heat the upper cover in a targeted mode. The optimal configuration of resources and the sufficiency of energy utilization are achieved. The cooking equipment can achieve first-level energy efficiency.

The invention discloses a high-quality grass carp forage formula. The high-quality grass carp forage formula comprises, by weight, 21% of corn flour, 15% of rice bran, 15% of wheat bran, 20% of bean cake, 20% of broad bean, 3% of yeast powder, 0.5% of table salt, 3% of composite vitamins and 2.5% of calcium hydrogen phosphate. Through long-term use of the high-quality grass carp forage, the fish is compact, firm, crisp and tender and has a good taste after cooking.

The invention provides a knob assembly and a cooking utensil, and the knob assembly comprises a magnetic control knob which can be attracted and assembled to a magnetic part of a pot body; and a temperature sensor which is arranged at the contact part between the magnetic control knob and the pot body, wherein the temperature sensor is configured to detect the cooking temperature of the pot body,and data interaction can be carried out between the temperature sensor and the magnetic control knob. Through the technical scheme of the invention, the accuracy and reliability of the cooking temperature are improved, the reliability of temperature control of the cooking utensil is further improved, and the use experience of a user is improved.

The invention provides a sausage roaster for microwave oven comprising a heating tube, and a wave absorptive heating layer is arranged on the external surface of the heating tube. Two ends of the heating tube are open; or one end of the heating tube is open, and the other end thereof is sealed, the sealed end is provided with vent holes; or one end of the heating tube is open, and the other end is provided with a seal cover, and the seal cover is provided with vent holes. The cross section of the heating tube is square, rectangular, pentagonal, hexagonal, heptagonal, octagonal, round or oval. The heating tube is made of metal. The entire wave absorptive heating layer is covered on the external surface of the heating tube; or, the wave absorptive heating layer is covered on the external surface of the heating tube in strip manner; or, the wave absorptive heating layer is covered on the external surface of the heating tube in annular manner. The wave absorptive heating layer is composed of one of silicon carbide, ferrite and metallic micro powder, or a composition of more than one of the above materials. The invention has the advantages of simple and reasonable structure, high cooking efficiency, flexible operation, good mouth feel of cooking, low energy consumption and wide application range.

The invention provides a cooking device. The cooking device comprises a cooking pot body, a water feeding pipeline, a water pump, an electric control panel and a valve component, wherein a water outlet hole of the water feeding pipeline is connected with the cooking pot body, and a water inlet hole of the water feeding pipeline is connected with a water source; the water pump is arranged on the water feeding pipeline; the electric control panel is connected with the water pump for controlling the water pump to quantitively pump water to the cooking pot body; the valve component is arranged onthe water feeding pipeline, under the condition that the water pump is started, the valve component is opened so that water of the water source is supplied to the cooking pot body; when the valve component is closed, the water feeding pipeline is disconnected. The cooking device provided by the scheme has the function of automatically and quantitively supplying water for the cooking pot body, withthe design, under the premise that the use of the product is not influenced, when the cooking device is in the process of the reservation stage, materials and water are separately stored, so that theproblem that during the reservation time, the materials in the cooking pot body are soaked so as to spoil and turn sour and be fermented is solved, and after reservation is finished, water is automatically and quantitively supplied to the cooking pot body, so that the cooking mouthfeel is guaranteed.

The invention discloses fodder for grass crap. The fodder comprises the following raw materials by weight percent: 10%-30% of corn powder, 10%-30% of rice bran, 10%-30% of bran, 10-25% of bean cakes, 10%-20% of broad beans, 2%-3% of yeast powder, 0.4%-0.6% of salt, 2%-3% of decavitamin and 2%-3% of calcium hydrophosphate. The fodder has the following advantages: after grass crap is fed with the fodder for a long time, the grass crap flesh is compact, crisp and tender, and the cooked grass crap is good in taste.

The invention provides a cooking equipment, comprising an equipment body; an inner pot is set in the equipment body; a spray device sprays water into the inner pot through the mouth of the inner pot when the spray device is working; a foam detector used to detect the foam in the inner pot rising to the preset position releases the anti-overflow signal; a controller connected to a timer, the spraydevice and the foam detector is used to start the spray device when the anti-overflow signal is received, and continues to detect the anti-overflow signal after the spray device is started, and startsthe timer with the anti-overflow signal undetected; the timer is used to detect the delay time of the foam detector and triggers the controller to control the spray device to shut down when the delaytime reaches preset time. The cooking equipment provided in this scheme sets the spray device to delay spraying water into the inner pot for effectively breaking the bubbles and avoiding the foam backwash, and realizes the anti-overflow function of the cooking equipment, and reduces the water loss in the inner pot to ensure the cooking taste.

The invention relates to the technical field of compound beverages, in particular to a preparation method of a purple sweet potato and blueberry compound beverage, which comprises the following steps:selecting blueberries with the maturity of 70% or above, cleaning, disinfecting, sterilizing, and pulping to obtain blueberry pulp; steaming and cooking the crushed purple sweet potatoes and black rice with water, and adding a compound enzyme for saccharification treatment; mixing the blueberry pulp with the mixed solution, then adding a coagulation inhibitor to obtain a fermentation stock solution, inoculating a compound lactobacillus activated bacteria solution, and fermenting to obtain a fermentation broth; and carrying out clarification treatment on beta-cyclodextrin, carrying out ultrafiltration, adding citric acid, malic acid and glycyrrhizic alcohol polysaccharide, uniformly mixing, sterilizing by a freeze-thawing method, and filling to obtain the compound beverage. The purple sweet potato and blueberry compound beverage is rich in anthocyanin, vitamins and other effective components, lactic acid produced by fermentation further enriches the taste, effectively inhibits the possible condensation and/or aggregation and/or precipitation phenomena caused by protein precipitation and repeated freeze thawing and significantly improves the condition and storage period of the compound beverage. The beverage also has a certain carbonation enhancing effect.

The invention provides a steaming and baking oven and an integrated cooker with the steaming and baking oven. The steaming and baking oven comprises a shell and a steaming and baking inner container used for containing food to be steamed and baked, the steaming and baking inner container is located in the shell, a containing cavity is formed between the shell and the steaming and baking inner container, a heating device is arranged in the steaming and baking inner container, and a steam generating device is arranged in the containing cavity. The heating device comprises a first heating piece located at the top of the steaming and baking inner container and a second heating piece located on a side wall of the steaming and baking inner container, and the heat radiation intensity of the firstheating piece away from one side of the second heating piece is larger than that of the first heating piece close to one side of the second heating piece. The steam generating device is communicatedwith an air inlet of the steaming and baking inner container, and the air inlet of the steaming and baking inner container and an air outlet of the steaming and baking inner container are arranged onthe two opposite sides of the steaming and baking inner container respectively. According to the invention, the problem of non-uniform distribution of thermal fields and steam in the steaming and baking oven and the integrated cooker can be effectively solved, the heating uniformity degree in the food material heating process is optimized, and the steaming, baking and cooking effects of food materials are improved.

The invention provides cooking equipment, which comprises a cooker body, a water supply pipeline, a valve element and an electric control board, wherein the cooker body is provided with a pot for accommodating materials and water; a first port of the water supply pipeline is connected to a water source, and a second port of the water supply pipeline communicates with the pot; the valve element isarranged on the water supply pipeline; and the electric control board is connected to the valve element and is used for connecting and disconnecting the valve element. According to the cooking equipment provided by the scheme, a function of automatically supplying water to the cooker body is guaranteed; the materials and the water can be stored in a separated mode, so that a problem that the materials, which are soaked in the water, turn sour and get fermented within an appointment time is avoided, and an appointment duration of the finished product (the cooking equipment) is effectively prolonged; and the valve element is controlled to get communicated so as to supply the water into the pot to satisfy a cooking demand when cooking is required; therefore, an appointed cooking function of the finished product is achieved.

The invention discloses an intelligent control method for the steam quantity and the cavity temperature field of an electric steamer. An evaporation heater, an auxiliary heater and a temperature sensor are arranged in the electric steamer. The method comprises the following steps: S1, acquiring the maximum allowable use power of the evaporation heater and the target temperature and the cooking time in the current working mode; S2, starting an evaporation heater and adjusting power by adopting a PID algorithm to obtain average power; S3, operating at the actual use power and adjusting by adopting a PID algorithm, when the operation time reaches the cooking time, ending cooking, and otherwise, executing S4; and S4, judging whether the current temperature in the cavity reaches the target temperature or not, if so, returning to execute S3, otherwise, starting the auxiliary heater, adjusting and correcting the actual use power of the evaporation heater by adopting a PID algorithm, and returning to execute S3. According to the method, accurate control over the steam amount and the temperature field is considered, the water utilization rate is increased, overflow and dry burning are avoided, the experience feeling is good, the development period is short, cost is low, and universality is good.