220results about How to "Quick cook" patented technology

A speed cooking ovens is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air flow control means, an air delivery means, and a vent assembly. The speed cooking oven may additionally utilize air flow control mechanisms and be practiced as a single rack speed cooking oven or a multi rack speed cooking oven. Hot gas is circulated to and from the oven cavity via air delivery means, such that turbulently mixed glancing, conflicting and colliding air flows mix at and about the surfaces of the food product. The turbulently mixed air flows are spatially averaged over the surface area of the food product producing high heat transfer and moisture removal rates, thereby optimizing speed cooking of the food product.

A rotisserie cooker unit having a cooking chamber, control panel and convection heating assembly is provided. In one embodiment, a cooking appliance is disclosed having a cooking chamber configured for receipt of food articles and defining a cavity. A heating element is disposed within the cooking chamber. A convection heating assembly is included disposed remote from the heating element and having a receptacle removably supported within the cavity of the chamber. The appliance may include a housing. In an alternate embodiment, a rotisserie appliance is disclosed having a spit assembly disposed within the cooking chamber for relative rotation thereto and support of food articles. The appliance may also include a control unit.

A basket assembly for use with a deep fryer having a lower foraminous basket and an upper foraminous insert which quickly and easily attaches to the lower basket at a predetermined location intermediate the top and bottom of the lower basket to thereby hold the food in place beneath the surface of a hot cooking liquid such as oil. Advantages of the assembly are that it forces foods down to increase the efficiency of flash frying, it provides the ability to cook more than one item at a time while keeping them separated, and it provides a food product which cooks faster because it is unnecessary to turn food which floats to the top, thereby resulting in less fat absorption.

Disclosed is a multifunctional electric cooker, comprising electric cooker main body, heating means and temperature supervisory means provided on inner pot, closure supervisory unit means on the upper lid for supervising the opening and closing state of the lid, hint means and control means with an inner time-meter in the electric cooker main body, a control chip or a control circuit provided on the control means for boiling rice and mixing rice, operating means for choosing a rice boiling mode or a mixing rice boiling mode provided on the electric cooker main body, control means and heating means, temperature supervisory means, lid closure supervisory means, hint means and operating means, all provided with electric connection respectively; a special program for boiling mixing rice provided in the control chip or in the control circuit, which at least comprises soak stage, hint stage, and boiling stage. The invention is provided with simplicity for operation, short time for cooking, and economy.

Various types of food preparation pans such as but not limited to food preparation pans used for baking, steaming, chilling, freezing and molding various foods and food combinations intended for consumption are disclosed. The pan includes a plurality of thermal conveyance depressions protruding in a vertically oriented disposition relative to a horizontal inner pan bottom surface; and upwardly projected depressions in an outer pan bottom surface of the thermal conveyance depressions to form hollow depressions spaced in between by bridging portions.

A microwave dry-fry cooking process includes the steps of providing a food product in or on a microwave cooking vessel and exposing the food product in or on the microwave cooking vessel to microwave energy in a microwave oven. The food product includes a food load and a coating composition coated on the food load, where the coating composition comprises at least one microwave-absorbing oil or fat.

A cooker having a base unit and a cover. The cover including a top and bottom ends. The bottom end having a circular edge extending straight and upwardly therefrom to form an annular wall. The annular wall further extending inwardly to form a top portion.

The present invention provides a cooker including a cooking chamber having an opening, a door for opening and closing the opening, heaters provided in an upper portion and a lower portion of the cooking chamber, a superheated steam generator that supplies superheated steam into the cooking chamber, and a water spraying section that sprays water into the cooking chamber. A reducing state is established in the cooking chamber.

The present invention relates to a method for continuous production of a tissue protein food, tissue protein, and a food containing the tissue protein or a food prepared by the method. According to the present invention, the method of the present invention has characteristics of convenience, rapidness and energy saving; the produced food does not has bean state and beany flavor, and has characteristics of good taste, tissue structure similar to meat, good toughness, elasticity, high protein, low fat, nutrition and health. In addition, the food can be eaten after package opening, rapid stir-frying or instant cooking, and is convenient to eat, and the guarantee period at the room temperature is long.

The invention discloses a steam oven which comprises a shell, a door module and an inner container, wherein the inner container is arranged in the shell; a water supply module is arranged on the inner container or the shell, and an assembling gap between the shell and the inner container is internally provided with a heat insulation component; and a steam generating and circulating device is arranged between the inner container and the water supply module, and connected with a secondary heating module. The steam oven disclosed by the invention has the advantages that through adding the steam generating and circulating device and the secondary heating module and combining with a single chip microcomputer for carrying out program control so as to cook various delicious foods, the fast food cooking can be realized, and the cooking time can be reduced; meanwhile, the water level in a steam generator keeps stable by using the liquid seal principle of the steam generating and circulating device, so that the occurrence of interstitial water supply and discontinuous steam generation is avoided, thereby improving the stability of products; and the steam oven can provide various cooking modes such as stewing, baking, high temperature roasting, and the like for the foods according to different foods or tastes, thereby removing excess fat in the foods and producing foods which accord with health requirements.

The invention discloses coarse cereals rice capable of being rapidly cooked simultaneously and a processing method thereof. The rice is characterized by using sticky rice, brown rice, black rice, soybeans, barley, buckwheat, myotonin, milled foxtail millet, corn, mung beans, black beans, red beans and kidney beans as raw materials; and the raw materials are crushed and milled. The coarse cereals rice has rich nutrition, and is convenient to eat; the main effect of the rice is balance nutrition; and the rice is suitable for aged and elderly people particularly.

A food steamer is described hereinafter. The food steamer includes a base unit, a steam basket supported on the base unit, a heating device configured in the base unit for converting water into steam, a water tank configured for supplying water for the heating device, a drip tray configured for collecting water drops from the steam basket, and an electronic controller configured for control the heating device. The heating device includes at least a steam outlet for jetting steam to the steaming basket. The water tank is detachably sited on the base unit and beside the steam basket. This food steamer can reserve much more water, extend the cooking time and shorten the time of steam generation, convenient and safe operation.

Disclosed is a pressurized oven apparatus having a compressor and a pressurized chamber for rapidly preparing food products and retaining internal moisture therein. The apparatus comprises an oven with a pin-locking door and sealing means, an internal chamber having heating elements and a structure designed to withstand elevated internal pressures. Ambient air is drawn into the device through an air filter by an air compressor means. The compressor elevates the air pressure as it enters, whereby it flows to a preheating chamber, raising its temperature prior to being forced into the oven internal chamber. An automated relief valve system allows a consistent pressure to be maintained within the chamber, allowing the pressurized air to be evacuated therefrom through an insulated and muffled outlet. The air outlet of the device is preferably connected to an insulated air line to vent air to the exterior of a building or residence.

The invention relates to the field of water sinks, in particular to a water sink and an intelligent control method thereof. The intelligent control method comprises the following steps of obtaining type and freshness of foods in a containing cavity of the water sink; according to the pre-determined relationship between the food type and freshness and the cooking type, determining the food cooking type; furthermore, according to the cooking type, determining a cooking menu. The invention also provides the water sink using the type. By adopting the technical scheme, the intelligent control method has the advantages that the food cooking type or cooking method is accurately determined and recommended to a user, the selection of users is reduced, and the user can conveniently and quickly cook.

Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

The invention relates to a food processing method for kitchenware, in particular to a method for preparing rice milk by a soybean milk maker, which at least comprises the following steps: (a) a boiling step, namely heating water and materials held in a cup body of the soybean milk maker until the materials are boiled, and entering the next step; and (b) a pasting step, namely stopping the heating, stirring the materials by cutter blades driven by a motor until the temperature of the milk fluid mixed by the materials and the water is reduced to a pasting temperature T. The soybean milk maker realizing the method for preparing the rice milk comprises a handpiece, the cup body, a heating device, a grinding device, the motor and a circuit control panel, and is characterized in that: the working procedure for preparing milk by the soybean milk maker comprises any method for preparing the rice milk in claims 1-9. The invention provides a method for preparing the rice milk and a soybean milk maker realizing the method. When the method and the soybean milk maker are adopted to prepare the rice milk, the boiled rice milk is difficultly layered, has good pasting effect and is difficult to paste a tube.

The invention discloses a coarse cereal meal and a preparation method thereof. The coarse cereal meal is characterized in that: glutinous rice, husked rice, black rice, barley, buckwheat, corn, millet, black bean, soy bean, red bean, soybean and germinated brown rice are used as raw materials; and the raw materials are crushed, rolled and processed to form the coarse cereal meal. The coarse cereal meal has rich nutrition and is convenient to eat.

A composite cooking apparatus having a body, a heating unit, an induction heating unit, and an insulating plate. The heating unit is positioned in the body to generate heat used to heat food. The induction heating unit is positioned adjacent to the heating unit to generate a magnetic field to cook the food by induction heating. The insulating plate is positioned between the heating unit and the induction heating unit to prevent heat generated from the heating unit from being transmitted to the induction heating unit. Further, the insulating plate is provided with at least one heat reflecting layer to reflect the heat generated from the heating unit.

An automated pre-packaged hot food vending machine is equipped with an unattended microwave cooking and vending system that is capable of quickly cooking a large variety of frozen or refrigerated pre-packaged food items that utilizes a gravity delivery system, which reduces the amount of parts needed to operate the vending machine thereby reducing the overall machines malfunction and repair. The overall invention of the automated, pre-packaged hot food vending machine achieves its objectives by automatically cooking and delivering a variety of pre-packaged food items, such as pizza, hot dogs, hamburgers, sandwiches, desserts, etc. that were previously frozen or refrigerated within the vending machine, to users of the machine that purchase and select such items.The automated pre-packaged hot food vending machine consists of a vending machine, a front door, the multi level, motorized spiral vending channels which hold the pre-packaged food items, a refrigeration cooling unit, a funnel delivery system, an automated microwave cooking system with upper and lower retractable door assemblies and a main controller board which operates the invention.

A split type vacuum thermal insulation ultrasonic electromagnetic frying pan comprises a pan cover, a pan body, a pan handle, a base matching the pan body, an ultrasonic device and a temperature control device both mounted on the pan body, and an electromagnetic heating device mounted in the base, wherein the pan body is of double-layer structure and has a thermal insulation inner cavity and a step-like structured pan mouth edge; and the base is of double-layer pan-like structure and has a thermal insulation inner cavity and steps disposed on the edge of the base and fitted with the step-like structure of the pan mouth edge to facilitate arrangement of the double-layer pan body on the base. In the invention, the shortages of existing electric frying pans are solved, a split type vacuum thermal insulation ultrasonic electromagnetic frying pan using ultrasonic vibration to promote absorption of taste into food and evaporating moisture from food at low temperature to further promote absorption of taste into food is provided, and the inventive invention has features of good safety, energy-saving effect and environment protection effect, convenient operation, good cleanliness, high thermal insulation and heating efficiency and tasty and nutritious dishes provided.

A high speed, spill-proof cooking container is provided with a novel design allowing for faster cooking speeds for multiple food varieties as well as spill-proof features. The cooking container comprises a container body having an opening defined by a rim and a lid. Inside the container body spaced from the rim is a first ledge which divides the container body into an upper segment, and a lower segment which holds the contents to be cooked. The upper segment further contains a second ledge disposed inside the container body between the first ledge and the rim. In the most preferred embodiment, the second ledge is parallel to the first ledge. The lid is sized to pass through the opening and rest on the first ledge such that when the lid rests on the first ledge. The lid is spaced from the opening defined by the rim to separate the lower segment of the container body from the upper segment of the container body. The lid contains at least one vent and, preferably two vents on the parameter thereof forming a passage in the cooking container between the lower segment of the container body and the upper segment of the container body for steam and cooking contents to pass through. A steam trap is defined by the space between the first ledge and the second ledge for trapping the steam escaping from the lower segment through the vents and collecting to flow back into the lower segment of the container. A pot reservoir is defined by the space between the second ledge and the rim for trapping the steam and contents after it escapes from the lower segment thereby preventing spillage or boiling over.The food cooked in the present container cooks faster than conventional pots yet retains its flavor and does not saturate or break down during the cooking process keeping its original consistency. Also, multiple food types (e.g., chicken and fish) can be cooked at the same time in the container of the invention without the food co-mingling flavors.

A food heating or cooking appliance has at least one electrical heating element within its interior that is adjustable in position so as to be able to be moved close to thin or small food items under the control of a manually actuated control. A separator plate that extends across the interior chamber of the appliance from side to side and from front to back is movable with the heating element to enable adjustment of the volumetric size of the cooking chamber containing the heating element and the food to be heated or cooked. A manual actuator, a knob or lever, for example, moves the heating element and the separator plate through a motion transfer bar that extends across the width of the appliance and is attached to a linkage on each side of the appliance to communicate movement to a pair of movable supports supporting the rod-like heating element at each of its ends and the separator plate at opposite edges.

A heating cooker having a box-like cooking chamber for receiving an object to be cooked, and a hot air generator having an electric heater heat source and a blower. Hot air produced by the hot air generator is caused to impinge on the object as a high-speed jet flow from nozzle holes formed in a ceiling plate of the cooking chamber. The hot air after the impingement is sucked by the blower from hot-air suction openings formed in left and right sidewall lower sections of the cooking chamber and is returned for recirculation to the hot-air generator.