39results about How to "Prevent overcooking" patented technology

A microwave cooking package and combination of a food product and microwave cooking package. The cooking package intimately contacts and substantially surrounds the food product as the food product is cooked in a microwave oven. The package provides for venting of moisture in specific regions of the food product and distribution of heat across the extent of the food product to facilitate cooking of the entire food product and more uniform browning and crisping of the outer surface of the food product. The cooking package is preferably used for cooking a dough enclosed food product in a microwave oven. The package of the present invention allows the food product to be uniformly cooked to a golden brown color with a crispy, crunchy consistency.

A packaged shellfish product and a process for producing the shellfish are provided by the invention. The shellfish is heat-treated to partially cook the shellfish followed by rapid cooling to stop the cooking process. The partially cooked shellfish is then packaged in a sealed container and heated for sufficient time and temperature to fully cook the shellfish. The resulting packaged shellfish has an extended refrigerated shelf life. In one embodiment, the packaged shellfish is stable for about 45-60 days without loss of flavor or texture.

The present invention discloses an automatic measurement and control method for the heating regenerative ladle comprising an automatic measurement and control method for ladle internal lining, an automatic measurement and control method for the smoke and dust density in the flue exhaust and an automatic measurement and control method for flue exhaust temperature. The present invention also discloses an automatic measurement and control method for the heating regenerative ladle comprising an automatic measurement and control method for ladle internal lining, an automatic measurement and control method for the smoke and dust density in the flue exhaust and an automatic measurement and control method for flue exhaust temperature; the present invention can ensure the sufficient burning of fuel and the heating quality of the ladle; the present invention can thoroughly remove the defect that the smoke and dust will pollute the environment and the energy-saving effect is obvious.

A method for mullet artificial breeding in batches belongs to the field of fishery. The invention relates to a technical field of aquaculture, in particular to the method for mullet artificial breeding in multiple batches, and is characterized by comprising a whole process of the six stages of parent postpartum recovery, parent breeding, parent antenatal breeding in batches, parent fish selectionand hasten parturition, oosperm incubation and larval breeding; female fish occupying proportion is increased, the grouping is carried out at a low temperature period, and temperature and light control breeding in a back room is combined; according to the method, the use time of artificial breeding equipment is prolonged, the technical problem is solved that mullet artificial breeding for a long time in multiple batches is difficult, the egg grain cardinal number of breeding groups with same quantity is doubled or more, three batch breeding in a breeding season is achieved, the breeding time is prolonged by three times or more, and the fish fry breeding quantity is increased by three times or more. The fish yield-increasing effect in a breeding period is significant, and the method is applicable to industrialization large-scale development.

The invention discloses sauced product halogenated processing equipment and a method thereof. The sauced product halogenated processing equipment comprises: a halogen can, which is an elliptical tankbody having a double-wall structure, a steam interlayer is formed between the double walls, and a water supply and drainage port and a feeding port are arranged through the double wall from the outside of the halogen can, the water supply and drainage port and the feeding port are connected to the inside of the halogen can, and the left and right sides of the halogen can are respectively providedwith a sealed rotating shaft I and a rotating shaft II; a support mechanism, which is horizontally provided with a support platform, and a halogen canister support I and a halogen canister support IIare arranged vertically upwards from the support platform, and the halogen canister support I is connected with a drainage guide groove through a drainage guide bracket; and a rotating system and a control system. The equipment combines the characteristics and requirements of the processing technology of the original sauce and braised meat products, adopts the horizontal rotation of the halogen can and the steam heating to realize a design idea of pre-cooking, discharging, pickling, sauce halogenating, the equipment increases the production efficiency, and is suitable for industrial production.

The invention relates to a manufacturing method of noodles. The method comprises the following manufacturing steps: atomization flour mixing, fermentation, calendaring, slitting, sterilization, drying, packaging and the like. Compared with the prior art, the raw material flour is firstly atomized, after mist is obtained, and the mist is mixed with water after atomization, so that the problem that the quality of dough is reduced caused by the fact that the flour and the water are mixed unevenly and the mixing time long in the flour mixing process is mainly solved. Moreover, the link of sterilization is added in the processing and manufacturing process, the technology of low-temperature plasma sterilization is utilized, the original bacteria carrying amount of the product is effectively reduced, in combination with fresh-keeping packaging, the food safety of the noodles is improved, and the quality of the noodles is guaranteed.

Disclosed is a device for effectively discharging high-temperature vapor and food smell generated in a cooking receptacle during cooking directly to a range hood through a venting member, thereby preventing the vapor and smell from permeating the indoor air. The high-temperature vapor and smell generated during cooking move upward through venting holes of an inner lid, enter into a space provided under an outer lid, meet cold air introduced from air inlet holes of the outer lid, and rise by convection thereby to be smoothly discharged out through a venting hole of the outer lid. The device includes a venting member fixed to a lower surface of a range hood and having a flexible corrugated tube which is height-adjustable between the outer lid and the range hood.

The invention relates to a vacuum smoldering pot. The vacuum smoldering pot includes a pot body and a cover, wherein the pot body is provided with a detachable liner, and the cover is connected to the liner and the pot body in a covering mode; the pot body or the cover is provided with a vacuumizing assembly, and the vacuumizing assembly is connected with the liner. According to the vacuum smoldering pot, through the vacuumizing assembly arranged in the smoldering pot, the liner can be vacuumized, the boiling point of food can be reduced under the vacuum or lower-pressure condition, the smoldering duration can be greatly prolonged, and the food is prevented from being overcooked. By adjusting the vacuum degree of the liner, the boiling point of the food is reduced, low-temperature smoldering cooking is achieved, and the vacuum smoldering pot is applicable to lower-temperature cooking.

A microwave cooking package and combination of a food product and microwave cooking package. The cooking package intimately contacts and substantially surrounds the food product as the food product is cooked in a microwave oven. The package provides for venting of moisture in specific regions of the food product and distribution of heat across the extent of the food product to facilitate cooking of the entire food product and more uniform browning and crisping of the outer surface of the food product. The cooking package is preferably used for cooking a dough enclosed food product in a microwave oven. The package of the present invention allows the food product to be uniformly cooked to a golden brown color with a crispy, crunchy consistency.

A ready to eat vegetable yogurt with homogenous uniform texture is provided at refrigeration temperatures with the taste of freshly cooked pureed vegetables in a yogurt with active cultures and taste and flavor enhancers. The cooked pureed vegetables are optimally cooked and their flavor and freshness are preserved in the product. The cooked pureed vegetable content may be 30-70% by weight providing high nutritional value for the ready to eat vegetable yogurt. The ready to eat vegetable yogurt may be provided with soy based yogurt or milk based yogurt. The manufacturing process for the ready to eat vegetable yogurt cooks the vegetables individually according to their cooking characteristics, cooled and pureed and mixed to the yogurt and blended to form a homogenous uniform mixture of ready to eat vegetable yogurt with smooth texture. It is maintained at all time, until consumed, at refrigeration temperatures to prevent fermentation and preserve freshness and taste of cooked pureed vegetables in the ready to eat vegetable yogurt.

The invention provides an egg cooker and a control method for the egg cooker. The egg cooker comprises an egg cooking rack provided with through holes, heaters, a heating chamber, a cover and a controller; the egg cooker further comprises an ultrasonic transmitter arranged on the cover and an ultrasonic receiver arranged on the egg cooking rack, and the controller is respectively connected with the heaters, the ultrasonic transmitter and the ultrasonic receiver. The control method comprises the steps of S100, transmitting an ultrasonic signal and acquiring measurement information; S200, detecting raw and cooked state information of egg food in the egg cooker according to the measurement information; S300, comparing the raw and cooked state information with a preset raw and cooked state, and controlling the working state of the egg cooker according to the comparison result. According to the egg cooker and the control method, the automatic recognition of the degree of cooking of the eggfood is achieved, and the automatic stopping of heating is achieved according to the degree of cooking.

The invention relates to the technical field of fruit tree planting, in particular to a high-yield high-quality apple panting method. The method comprises the steps that 1, deep soil ploughing and soil exposure are conducted, and after a soil disinfectant is sprayed, film covering and fumigation disinfection are conducted; 2, tree seedlings are transplanted; 3, flowering is promoted, wherein a flower fertilizer is sprayed at the flowering stage of apples, flower thinning treatment is conducted, and the flower fertilizer is mainly prepared from potash fertilizer, chitosan oligosaccharide, propineb, gibberellic acid, paclobutrazol and the like; 4, fertilization management is conducted, wherein at the spring bud stage, an additional fertilizer prepared from lime powder, calcium magnesium phosphate and plant ash is spread, and at the young fruit stage, a young fruit stage liquid fertilizer is sprayed, wherein the young fruit stage liquid fertilizer is mainly prepared from calcium magnesiumphosphate, calcium superphosphate, calcium nitrate, spoiled glucose powder, bone meal, chitosan, proline, algal polysaccharides, glycine betaine, borax, a pimiento extract, mancozeb, a cell membranestabilizing enzyme and the like; 5, fruit tree management is conducted. The apples planted through the method have more flowers and are high in fruit setting rate, peel cracks are reduced, the apple yield is significantly improved, and the appearance and the fruit quality are improved.

The invention relates to the field of ovens, and discloses a heat preservation type sweet potato baking machine which comprises a machine body, a water tank, a baking area, a heat preservation area and a control area, a first heating pipe and a floating ball valve are arranged in the water tank, and a water inlet of the floating ball valve is communicated with an external water source; second heating pipes are connected to the upper faces and the lower faces of the left side and the right side in the baking area, a rotating shaft is further arranged in the baking area, two rotating discs are fixedly connected to the two ends of the rotating shaft, mutually-symmetrical hanging rods arranged along the outer rings of the rotating discs are arranged on the opposite sides of the two rotating discs, and hanging brackets in the direction of the rotating shaft are hung on the mutually-symmetrical hanging rods on the two sides. The rotating shaft is driven by a motor to rotate, the to-be-bakedsweet potatoes placed on the hanging brackets do circular motion and are fully baked in the baking area, water in the water tank is heated through the first heating pipe, water vapor is generated, thecooking effect is achieved, after part of the water is evaporated, the floating ball valve descends, external water flows into the cooking area, and therefore the water vapor is continuously generated through high temperature, and the lasting cooking effect is achieved.

The invention relates to an intelligent frequency conversion hot pot. The intelligent frequency conversion hot pot comprises a supporting base, a heating plate and a pot body, and an adjusting panel which is electrically connected with the heating plate is installed on the supporting base; a pressure sensor is arranged between the supporting base and the heating plate and electrically connected with a control chip, and the control chip is electrically connected with the adjusting panel; a detachable isolation net is installed in the pot body, the middle of the isolation net protrudes upwards,a slope is formed around the middle of the isolation net, temperature difference sensing sheets are fixedly attached to the slope, and signal collecting units of the temperature difference sensing sheets are connected with a signal projector in pair; the signal projector is electrically connected with the control chip. The intelligent frequency conversion hot pot is exquisite in structure, the magnitude of heat power can be intelligently adjusted according to food taking speed of a hotpot customer, the heat power can be timely adjusted when new food is added into the pot, after the food is cooked, the heat power is automatically reduced, the mouthfeel of the food is guaranteed, the amount of generated vapor is reduced, and a comfortable eating environment is provided with the hotspot customer.

The invention relates to a drying hanger with an intelligent remote control function. The drying hanger comprises the components of at least one cross bar hanger assembly, a fixing base, a rotatable connecting mechanism, a damping mechanism, a wireless communication module, and a circuit module which is internally provided with an intelligent control chip. The cross bar hanger assembly is provided with a heating assembly. The cross bar hanger assembly is connected with the fixing base through the rotatable connecting mechanism. The damping mechanism is arranged beside the rotatable connecting mechanism at the connecting part between the cross bar hanger assembly and the fixing base. The damping mechanism is provided with a bouncing position fixing member. The bouncing position fixing member acts on the cross bar hanger assembly or the fixing base. The circuit module is arranged on the cross bar hanger assembly or the fixing base. The wireless communication module is arranged on the circuit module. The drying hanger has advantages of high flexibility and high variety in use, wide application range, flexible swinging and accurate position fixing of the cross bar hanger assembly, no random swinging, better use effect, convenient packaging, convenient conveying, convenient transportation, and effective realization of a drying function and a remote control function.

The invention relates to a medicament grinding device for medical care. The medicament grinding device comprises a grinding seat, rotary pushing mechanisms and an arm rod mechanism; a material opening is formed in the grinding seat, a cleaning cabin is installed at the top of the material opening, a built-in plate is welded to the middle of the cleaning cabin, and the rotary pushing mechanisms are arranged in the cleaning cabin through the built-in plate; the rotary pushing mechanisms are in driving connection with a power motor on the grinding seat through a belt transmission structure, so that when the grinding seat is electrified to work, the belt transmission structure drives the rotary pushing mechanisms to synchronously rotate, and the two rows of stirring shafts are linked with sieve plates; and the structural design is more ingenious, the purpose of coacting of three parts is achieved through one action, power sources of the sieve plates and the two rows of stirring shafts are all from the original power motor of the grinding seat, namely, an electric energy structure is saved, and when the sieve plates and the two rows of stirring shafts act together, the cleaning speed can be increased.

The invention discloses a photosensitive material curing layer forming structure in 3D printing. The photosensitive material curing layer forming structure is characterized by comprising a fixed seat,a lifting unit, a reaction unit and a container, wherein T-shaped clamping grooves are formed in the left side and the right side of the top end of the fixed seat; T-shaped clamping blocks are arranged at the left end and the right end of the rear side surface of the container; the T-shaped clamping blocks are clamped with the T-shaped clamping grooves in the top end of the fixed seat; a stirringunit is arranged on the rear side surface inside the container; an adding unit is arranged on the left side surface of the container; a protective unit is arranged at the top end of the front side surface of the container; fixed units are arranged on the two sides of the top end of the fixed seat; the lifting unit comprises a main motor, a connecting block, a lead screw, a movable block, a connecting rod, a mounting seat, a fixed block and a lifting plate; the connecting block is arranged in the middle of the top end of the fixed seat; and the lead screw is rotationally connected in a groovein the front side surface of the connecting block. The photosensitive material curing layer forming structure in 3D printing is simple to use, convenient to adjust, high in practicability and good informing effect.