21results about How to "Reduce cooking time" patented technology

The utility model relates to the technical field of pressurization buildings, in particular to a plateau pressurization box type kitchen which is characterized by comprising an equipment room, a pressurization operation space, a pressurization system, an exhaust system and a control system, the pressurization system is used for supplying air to the pressurization operation space for pressurization, and the exhaust system is used for exhausting waste gas in the pressurization operation space. The control system is used for controlling the pressurization system and the exhaust system; the pressurized operation space comprises a box body structure and a dish passing area; the dish passing area comprises a transition room and windows, the transition room is used for forming a dish passing channel, and the windows are arranged between the transition room and the box body structure and between the transition room and the outside. The utility model has the advantages that good kitchen use environment and effect can be provided in plateau areas, the boiling point of water under plain air pressure is higher than that of water under plateau air pressure, the cooking time of food is shortened, and the taste and nutrition of the food are kept.

The invention relates to a cooker formed by combining a metal heating plate, a waterproof film and a ceramic waterproof and hydrophobic blanket heat insulation material in a main body container. By means of the waterproof structure of the main body container and the pressure regulating valve used for discharging internal expansion pressure, the ceramic waterproof and hydrophobic blanket thermal insulation material and the waterproof layer are endowed with waterproof and hydrophobic functions so as to prevent water from flowing into the heating layer, so that the combination proportion of the heating layer composition can be conveniently regulated; and therefore, the required heating temperature is realized. The manufacturing method of the microwave cooker with the waterproof function and the high-performance ceramic heating body is provided.

This utility model discloses a coffee brewing device, including an outer tank and an inner tank fixedly disposed inside the outer tank. The space between the outer and inner tanks is used to hold water. A connecting shaft is disposed inside the inner tank, and multiple stirring rods are fixedly disposed on the outer surface of the connecting shaft. One end of each stirring rod is connected to the interior of the connecting shaft. A gas supply pipe is fixedly disposed on the top of the outer tank. This utility model relates to the field of coffee production technology. This coffee brewing device heats the water between the outer and inner tanks via an electric heating element. The generated steam enters the hollow stirring rods through the gas supply pipe, drive rod, and connecting shaft, and is ejected from the vent, directly acting on the material in the inner tank. This dual heating method of "internal steam injection + external water bath" avoids the heat loss of traditional external heating, making the material more evenly heated in all areas, significantly reducing local overheating or underheating, and improving the quality stability of the coffee brew.

This invention provides a low-cost and environmentally friendly papermaking pulping process, comprising the following steps: S1. Pretreatment of papermaking fiber plant raw materials. S2. Oxy-alkali cooking: The pretreated papermaking fiber plant raw materials are mixed with an aqueous sodium carbonate solution, and cooked for 0.5–5 hours using oxygen as an oxidant. Then, sodium hydroxide is added, and cooking continues for 0.3–2 hours. Finally, the pulp and black liquor are separated by pressing. S3. Black liquor treatment: The black liquor is mixed with fiber waste, pressed, and burned as biomass fuel. S4. Recovery and causticization. This papermaking pulping process uses sodium carbonate and a small amount of sodium hydroxide for staged oxy-alkali pulping, and the generated black liquor is mixed with fiber waste and burned to recover sodium carbonate and heat, reducing the causticization rate and pulping costs.

The application discloses a household intelligent electric baking pan and a use method thereof, and belongs to the technical field of intelligent kitchen appliances. The household intelligent electric baking pan comprises the following steps: S1, an upper disc and a lower disc and a flexible hinge are arranged, and an annular waveguide type ultrasonic array is arranged on the edge of the lower disc; S2, food materials are placed, and the pre-tightening force of a spring is adjusted to make the upper disc flexibly contact the surface of the food materials; S3, heating is started, a heat field is modulated through an independent high-frequency duty cycle, and internal heat flow of the food materials is directionally guided; S4, ultrasonic assistance is started, and micro-vibration is conducted by using an annular array standing wave, thereby breaking a steam film effect and improving efficiency; and S5, an acoustic impedance feedback signal is acquired in real time, and doneness is determined according to signal mutation characteristics and cooking is stopped. The application realizes self-adaptive optimization of micro-environment pressure during cooking.

The invention discloses a cooking utensil capable of measuring and controlling the temperature of an electric hot tray, which is characterized by comprising a utensil, a utensil body, a control panel, the electric hot tray and a temperature sensor, the cooking utensil is specifically a main body of the cooking utensil and comprises a shell, a power line, a control panel, an electric hot tray, a temperature sensor and a wire used for electrically connecting electric devices. The electric heating plate comprises a conducting layer abutting against the vessel, a tray provided with an installation support and an electric heating layer arranged between the conducting layer and the tray and provided with an electrical connection port. The free end of the temperature sensor is electrically connected with the control panel, the working end of the temperature sensor abuts against a conducting layer of the electric hot tray, and the temperature sensor collects temperature data of the electric hot tray through the Seebeck effect. The electric hot tray has the beneficial effects that the cooking temperature of the electric hot tray can be increased, the cooking time can be shortened, and the cooking temperature of the electric hot tray can be controlled and adjusted without stage difference.

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 utility model relates to a cooking pot easy to clean, which comprises a base material layer and a surface treatment layer, the base material layer is provided with a pot groove used for containing food, and the surface treatment layer is formed on the inner surface of the pot groove. A non-nanoscale three-dimensional grain structure is arranged on the inner surface of the pot groove, the structure is composed of grooves and protruding points which are arranged periodically, and a plurality of protruding points are arranged in each groove. Wherein the diameter W of the circumcircle of the groove is 1-5 mm, the center distance N of two adjacent salient points in the groove is 0.2-2 mm, and the depth D of the groove is 0.1-1.5 mm. According to the design, the space of the groove is divided, so that the residue retention area is reduced; heat conduction surface area is enlarged, and heating efficiency is improved; and a multi-stage water vapor generation unit is formed by cooperating with the grooves.

The utility model discloses a cooling structure of an electric pizza oven. The oven comprises an oven body and a cooking cavity formed in the oven body, the oven body comprises a shell and a lining, the lining is arranged in the shell, the lining is provided with a heat insulation cavity and defines the cooking cavity in the heat insulation cavity, a heat dissipation air channel is arranged on the outer side of the lining, a fan is arranged in the heat dissipation air channel, and the heat dissipation air channel is provided with an air inlet in the top of an oven door of the oven body. And the radiating air duct is provided with an air outlet at the bottom of the rear end of the furnace body. The heat insulation cavity is arranged between the heat dissipation air channel and the cooking cavity, heat loss of the cooking cavity is reduced, heat conducted into the heat dissipation air channel is reduced, the temperature of the heat dissipation air channel is reduced, and it is ensured that the temperature of the surface of the shell and the temperature of the air outlet conform to the European Union safety standard.

The utility model relates to foldable cooking equipment which comprises a first cooking area and a plurality of second cooking areas, the plurality of second cooking areas are arranged on the outer side of the first cooking area, and the shape of the inner walls of the plurality of second cooking areas corresponds to the shape of the outer wall of the first cooking area. The plurality of second cooking areas includes a folded state and an unfolded state. The first cooking area and the plurality of second cooking areas realize that one piece of equipment can complete various cooking modes, so that the cost and the use space are saved, and the storage space is also saved. When the multiple second cooking areas are in the unfolded state, food can be cooked, the cooking state of the food can be conveniently and directly observed, when the multiple second cooking areas are in the folded state, if the second cooking areas are in the power-on state, the food between the cooking areas is heated, heat loss is reduced, and the food cooking efficiency is improved; and if the second cooking area is in the power-off state, the cooking equipment can be stored, so that the occupied space is reduced, and the use convenience is improved.

The utility model discloses a cooking all-in-one machine, and relates to the technical field of kitchen supplies. The device comprises a shell, an upper cavity and a lower cavity which are communicated with each other are arranged in the shell, a heating pipe A and a heating pipe B are arranged on the upper wall and the lower wall of the lower cavity respectively, a fan is further arranged between the upper wall of the lower cavity and the heating pipe A, hot air in the lower cavity flows through the fan to heat food materials, a heater is arranged in the upper cavity, and a heating module is arranged in the middle of the lower wall of the heater. A cooling fan is arranged in the heater, a cooling grid is further arranged on the side wall of the heater, a control panel is further arranged in the heater, and a lower cavity independent heating mode or a heater independent heating mode or a heater and lower cavity simultaneous heating mode is set through the control panel. The hot air cooking function and the electromagnetic / resistance heating cooking function are integrated in the same shell, the upper cavity and the lower cavity are vertically arranged, the transverse occupied space of the whole machine is obviously reduced, and the device is adaptive to a narrow table top of a small apartment kitchen; due to the multi-mode switching function, parallel processing of various cooking scenes can be achieved.

The invention belongs to the field of pulping and papermaking, and particularly relates to an efficient cotton pulp cooking method based on fiber wax coat pretreatment. According to the method, the cotton fiber raw material is effectively pretreated to remove a wax coat on the surface of the fiber, so that the hydrophilicity and the liquid medicine permeability of the fiber are improved. The method comprises the following steps: carrying out infiltration expansion treatment on a cotton fiber raw material to loosen a fiber structure; then, an alkaline solution and / or enzyme are / is adopted for removing a wax layer on the surface of the cotton fiber; and washing, neutralizing and then carrying out conventional alkaline cooking. Through the pretreatment process, the wax coat on the surface of the cotton fiber is effectively stripped, the surface energy of the fiber is obviously improved, the liquid medicine can quickly permeate into the fiber, and the cooking reaction is more uniform, so that the comprehensive effects of shortening the cooking time and improving the slurry yield are realized. The method is easy and convenient to operate, low in environmental load and suitable for the preparation process of high-quality cotton pulp and specialty paper raw materials.

The utility model discloses a non-stick cooking container which comprises a container body, the container body is provided with a containing groove used for containing food materials, random lines are arranged in the containing groove, the random lines comprise a plurality of concave pits distributed randomly and a plurality of convex points formed by the concave pits in an enclosing mode, and the convex points are arranged in the containing groove. The area of the random lines is not smaller than one half of the area of the inner side of the containing groove. According to the utility model, more air gaps are created and direct physical contact points are reduced through the introduction of random lines, and mutual support among rice particles is increased through the irregularity of the lines, so that rice can be separated from one another more easily in the heating expansion process instead of being tightly attached to the surface of a container. According to the cooking utensil, the contact area of rice and the inner surface of the cooking utensil can be reduced by about 50%, so that the falling convenience of rice is greatly improved while the excellent cooking effect is kept, good non-stickiness is achieved, and the dual requirements of a user for cooking efficiency and eating convenience are met.

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.

The invention discloses a method for improving the cooking quality of brown rice through microwave combined circulating water permeation pretreatment, and belongs to the technical field of food processing. The method comprises the following steps: firstly adjusting the initial moisture of brown rice, then carrying out circulating water permeation treatment and microwave treatment in sequence, controlling the single water spraying amount and the water treatment temperature, humidity and time, then carrying out microwave treatment, and then carrying out multiple times of circulation. Through the synergistic effect of the microwave heat effect and water permeation, on the premise that the cortex is kept intact, uniform gaps and efficient water channels are formed in the interface of the cortex and endosperm, insoluble dietary fibers are promoted to be converted into soluble dietary fibers, the content of resistant starch and slowly digestible starch is increased, the amylose content and the enthalpy value are reduced, and the dietary fiber content is improved. The heat stability of the starch paste is enhanced. The cooking time of the processed brown rice is shortened, the hardness is reduced, the elasticity is improved, and the sensory score reaches 80.47. The method is efficient, green, free of residues and suitable for industrial production.

The utility model discloses a combined sensor, which is characterized by comprising a decorative plate, a gasket, a shell, a hot plate temperature measurement assembly arranged on the outer side of the gasket and located between the decorative plate and the shell, a limiting ring arranged in the shell, a container temperature measurement displacement detection assembly, an elastic piece and a bottom cover assembly arranged at the opening end of the shell, according to the invention, the thermode is used as a temperature detection element, the temperature detection range of the sensor is greatly expanded, the temperature detection lag of the sensor is effectively reduced, the temperature detection of the container and the electric hot tray and the anti-empty-burning detection are combined into a whole, continuous multi-dimensional detection data are provided for an appliance, and the detection precision is improved. As an important basis for regulating and controlling the power of the electric heating plate or the on-off of a power supply when the appliance is used for cooking control, the problems of the electric heating cooking appliance using a known sensor are solved, and the purpose of developing new categories of the electric heating cooking appliances is achieved.

The utility model provides a steam baking refrigeration all -in -one, including machine shell and the cavity that is located in the inside of machine shell, forms the installation cavity between machine shell and cavity, installs compressor, first heat exchange subassembly and second heat exchange subassembly in installation cavity, and compressor, first heat exchange subassembly and second heat exchange subassembly are linked through refrigerant pipeline, and four -way valve is installed on refrigerant pipeline, first heat exchange subassembly has first air outlet and first return air port, and first air outlet and first return air port all with cavity inside phase fluid communication, the utility model discloses the advantages in that: the first air outlet and first return air port of steam baking refrigeration all -in -one's first heat exchange subassembly all with cavity inside phase fluid communication, through switching four -way valve, can make first air outlet blow out cold wind or hot air, blow out cold wind, carry out the internal circulation cooling of the air in the cavity, realize refrigeration, blow out hot air, can carry out auxiliary heating to the food in the cavity in the steam baking process, make the temperature in the box rise faster, save cooking time.

The invention discloses a cooking device, a control method and device thereof and a storage medium, the cooking device comprises a microwave module, an air frying module and a steam module, the method comprises the steps that characteristic parameters of food materials and cooking stages of the cooking device are obtained, the cooking stages comprise a first heating stage and a second heating stage, and the first heating stage is connected with the second heating stage; the cooking equipment executes at least one time of dehumidification work in the second heating stage; determining cooking parameters of the cooking equipment according to the characteristic parameters of the food materials; and controlling the steam module, the air frying module and the microwave module according to the cooking stage and the cooking parameters. Therefore, a high-humidity heating environment is created at the early stage of cooking, the heat transfer coefficient of a cooking medium and food materials is increased, and the temperature inside and outside the food materials is rapidly increased, and a low-humidity heating environment is created at the middle and later stages of cooking, so that the partial pressure difference of water vapor on the surfaces of the heat transfer medium and the food materials is increased, a large convective mass transfer coefficient is obtained, and water loss in the food materials is accelerated. The cooking efficiency is improved and the cooking time is shortened.

The invention discloses cooking equipment, a control method and device thereof and a storage medium, the cooking equipment comprises a microwave module and an air frying module, the method comprises the steps that characteristic parameters of food materials and cooking stages of the cooking equipment are obtained, and the cooking stages comprise the low-temperature heating stage, the high-temperature heating stage and the coloring and crusting stage; determining cooking parameters of the cooking equipment according to the characteristic parameters of the food materials; the microwave module and / or the air frying module are / is controlled according to the cooking stage and the cooking parameters, and the microwave module at least works for the first preset time. Therefore, the requirements of the food materials for temperature change and water loss speed in the cooking process are utilized, the microwave module and the air frying module are combined, the secondary frying cooking process of the food materials is simulated, it is guaranteed that the fried food is attractive in appearance and low in oil content, meanwhile, corresponding water in the food materials is rapidly removed, and therefore the cooking efficiency is improved, and the cooking time is shortened.

The utility model discloses a kind of steam rice cookers, including shell, steaming barrel and steam input pipe, steam heat exchange water tank and four-way pipe joint are arranged in shell, steam input pipe is separately provided with heat exchange steam branch pipe and steaming steam branch pipe, heat exchange coil pipe is arranged in steam heat exchange water tank, the input end of heat exchange coil pipe is connected with heat exchange steam branch pipe, the output end of heat exchange coil pipe is connected with water vapor output pipe, steam heat exchange water tank is connected with cold water inlet pipe and hot water outlet pipe, the first end of four-way pipe joint is connected with steaming barrel, the second end of four-way pipe joint is connected with steaming steam branch pipe, the third end of four-way pipe joint is connected with hot water outlet pipe, the fourth end of four-way pipe joint is connected with waste water pipe. The steam rice cooker has the advantages of compact structure, good compatibility, high cooking efficiency and good convenience.

The utility model relates to the technical field of graphite, and discloses an energy-saving uniform-temperature pot which comprises an outer pot body, a sealing ring is fixedly connected to the top of the outer pot body, a connecting assembly is installed outside the outer pot body, and a sealing assembly is installed outside the outer pot body. The connecting assembly comprises a handle, the handle is fixedly connected to the outer side of the outer pot body, a heat insulation sleeve is slidably connected to the outer portion of the handle, a shell is fixedly connected to the top of the heat insulation sleeve, a clamping column is slidably connected to the middle of the shell, a clamping groove is formed in the middle of the handle, and the clamping groove is connected with the clamping column in a clamped mode. The sealing assembly comprises a fixing frame, and the fixing frame is fixedly connected to the outer side of the outer pot body. According to the utility model, the heat insulation sleeve is fixed outside the handle through the clamping and fixing of the clamping column and the clamping groove, so that the heat insulation sleeve is conveniently and quickly disassembled, replaced and cleaned, the temperature of the handle is effectively reduced, and a user is prevented from being scalded.