1124results about How to "Reduce cooking time" patented technology

A stir-frying apparatus (100) with an overhead-heating device (128). Apparatus (100) comprises a container (102) for holding foods, a lid (120) covering on top of container (102), a bottom heating device (118) installed underneath container (102) and an overhead heating device installed on lid (120), a stirring blade (136) rotatably and removably installed inside container (102) for stirring foods, a power-drive assembly (140) operationally coupled with blade (136) for driving blade (136) through repeating stirring cycles, a coupling device (134) for coupling assembly (140) and blade (136), a venting device (200) for filtering and deodorizing cooking fumes, a blowing device (202) for forcing fresh air into apparatus (100) for the removal of moisture from therein-side, and an ingredient adding conduit (250) for use of adding ingredients during a frying process.

The present invention relates to a vapor heating type cooking apparatus cooking food materials using high pressure vapor as a heat source. A vapor heating type cooking apparatus includes: a vapor supply section generating the high pressure vapor; a vapor supply pipe and a vapor discharge pipe for introducing and discharging the high pressure vapor; a body section including a vapor introduction opening connected to the vapor supply pipe, an interior space having a dual structure so as to circulate the high pressure vapor in the caldron in which food materials are accommodated, a vapor discharge opening provided between the interior space and the vapor discharge pipe; a cooling water supply pipe and a hot water discharge pipe; a lid section including a cooling water introduction opening connected to the cooling water supply pipe, a storage space having a dual structure, in which the cooling water is temporarily stored, and a hot water discharge opening provided between the storage space and the hot water discharge pipe; and a control section for controlling introduction and discharge of the high pressure vapor, the cooling water, and the hot water.

A high-speed griddle for cooking food products has a griddle platen having a cook surface for receiving food products thereon, and heating means are provided for heating the platen. A clamshell cover is configured for sealing contact with the cook surface of the platen, the cook surface and cover cooperating to enclose a cook volume. An electromagnetic energy source is configured for emitting energy into the cook volume, the energy source emitting energy of a frequency selected to cause internal heating of food products within the cook volume. In addition, a convection air system is configured to provide a flow of heated air into the cook volume. The heated platen, electromagnetic energy source, and convection air system cooperate to rapidly cook food products within the cook volume.

The present invention provides a soup cooking method for a pressure cooker. The soup cooking method at least includes the following steps. In the heating stage, the control element controls the heating element to heat the inner pot with the first power to the first state, and the cooking cavity reaches the first set temperature T0; In the stage of high temperature and slow stewing, the control element controls the heating element to heat the inner pot with the second power, so that the temperature of the cooking cavity is maintained within the range of T0±2°C; in the step-up stage, the control element controls the heating element to heat the inner pot with the third power, When the float floats up, the cooking cavity reaches the first set pressure Pt; in the pressure maintaining stage, the control element controls the heating element to heat the inner pot with the fourth power, so that the pressure of the cooking cavity is maintained within the range of Pt±20Kpa. The pressure cooker soup cooking method provided by the invention can improve cooking quality. The invention also provides a pressure cooker using the soup cooking method.

In accordance with an embodiment of the present disclosure, a cooking apparatus includes a casing, a cooking chamber provided inside the casing and including a discharge plate at which a plurality of outlet holes are formed, a tray provided at a bottom surface of the cooking chamber to support food, and a hot air discharging unit configured to discharge high-temperature air into the cooking chamber through the outlet holes, wherein the plurality of outlet holes are formed at a first area facing the tray.

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

The invention discloses an electric pressure cooker and a cooking control method of the electric pressure cooker. The method comprises the following steps: controlling the electric pressure cooker toenter the heating stage, and detecting the temperature or pressure inside a cooking cavity of the electric pressure cooker; when the temperature or pressure inside the cooking cavity of the electric pressure cooker satisfies the heating finishing condition, acquiring the total work time of a heating device of the electric pressure cooker at the heating stage, and controlling the electric pressurecooker to enter the pressure maintaining stage; acquiring the needed pressure maintaining time according to the total work time of the heating device at the heating stage, and controlling the electricpressure cooker to enter the pressure reduction stage when the time during the pressure maintaining stage of the electric pressure cooker reaches the needed pressure maintaining time, thus the pressure maintaining time of the pressure maintaining stage can be adjusted according to the total work time of the heating stage, the total cooking time of the electric pressure cooker is shortened, the user experience is promoted, and the competitiveness of the product is promoted.

An electric grill for use to create healthier meals is disclosed. The electric grill comprises a support structure which holds a top heating section and a bottom heating section connected by a hinge. The hinge allows for a wide range of movement whereby the top heating section may be face to face with the bottom heating section, may be perpendicular, or may be at a 180 degree angle. Moreover, the top and bottom heating sections may be tilted such that excess grease, oils and juices may be separated from the food being cooked. The electric grill disclosed herein also may include a digital read-out display and a user input keypad.

A programmable control system for a cooking apparatus having a housing defining a cooking chamber with one or more food transport conveyors traveling there-through between opposing cooking elements. A food probe is provided for insertion into cooked food items to ascertain the internal cooked temperature and a control program to automatically call for the probing of temperature readings of food items on a predefined schedule, and to record the temperature readings. The control program also compensates for temperature degradation when the apparatus is under significant cooking loads. The control program also compensates for the malfunction in the cooking elements, wherein if one cooking element on one side of the conveyor path malfunctions, a corresponding heating element on the opposite side of the conveyor is deactivated and simultaneously the conveyor speed is slowed to compensate for the reduction in heating to maintain balanced cooking of the food.

The present invention discloses a method for preparing high-hardness pulp by using graminoid plant as raw material and its cooking process. The hardness of said high-hardness pulp is equal to Kappa number 24-50. The described cooking method includes the following steps: preparing graminoid plant raw material, soaking said raw material, feeding said raw material into a cooker, adding cooking liquor into said cooker, introducing steam to make heating operation to attain the requird pressure, then heat-insulating to the required time.

The invention relates to a menu recommendation method and device. The method comprises the following steps of: obtaining staple food material information of user diet; ranking menus in a menu database according to the staple food material information so as to form a recommended menu list; and sending the recommended menu list to terminals of users and/or displaying on display panels of refrigerators. According to the menu recommendation method and device, the recommended menu list which is formed according to the obtained staple food material information of the user diet is sent to the terminals of the users and/or directly displayed on the display panels of the refrigerators, so that private menu customization can be carried out for each user.

The present invention discloses a bleached chemical pulp prepared by using graminoid plant as raw material and its preparation method. Said invention is characterized by that it utilizes a high-hardness pulp which is obtained by using cooking process and whose permanganate number is 16-28 and equal to Kappa number 26-50 and makes said high-hardness pulp undergo the processes of pulp-washing and bleaching treatment so as to obtain the invented bleached chemical pulp whose breaking length is 4500-8000 m and folding endurance is 20-70 times.

An electric grill for use to create healthier meals is disclosed. The electric grill comprises a support structure which holds a top heating section and a bottom heating section connected by a hinge. The hinge allows for a wide range of movement whereby the top heating section may be face to face with the bottom heating section, may be perpendicular, or may be at a 180 degree angle. Moreover, the top and bottom heating sections may be tilted such that excess grease, oils and juices may be separated from the food being cooked. The electric grill disclosed herein also may include a digital read-out display and a user input keypad.

An accelerated cooking or speed cooking conveyor oven with at least one discrete cooking zone. The oven includes a first and a second gas directing member configured to cause the gas from the first gas directing member to collide with the gas fron the second gas directing member upon the upper or lower surface of the food product being conveyed.

An electric oven including lower heaters arranged under a cooking chamber thereof. The electric oven includes an outer case defining the appearance of the electric oven, an inner case inwardly spaced apart from the outer case by a predetermined distance, and lower heaters arranged between bottom walls of the outer and inner cases. The inner case internally defines a cooking chamber, and a blowing fan is installed near the lower heaters to circulate air existing in the cooking chamber toward the lower heaters. With the electric oven configured as stated above, heat generated by the lower heaters is transferred to the cooking chamber in the form of conductive heat and convective heat, resulting in fast and efficient heat transfer and even cooking of food.

The invention discloses an electric cooker remote control method, and relates to the technical field of electric appliance remote control. The method includes the steps that a user remotely sends cooking information to an electric cooker through a mobile terminal or a computer, the electric cooker carries out system self-checking after receiving the cooking information and feeds back a self-checking result to the user, and the electric cooker starts to cook after the self-checking result is detected to be normal. A central processor of the electric cooker controls the processes of automatic rice measuring, rice adding, water feeding, rice washing and cooking. The electric cooker remote control method has the advantages that people can send the cooking information to the electric cooker at home at any place, the electric cooker automatic executes all procedures of rice cooking, rice is precisely measured, water is added, the rice does not need to be soaked, and quality and taste of cooked rice are not influenced. The user can know whether water supplies and power supplies at home are cut off in real time, whether rice in a rice barn is insufficient and other information. Binding of the electric cooker and the mobile terminal or the computer achieves the fact that multiple mobile terminals or computers control one electric cooker, and any person at home can remotely control the electric cooker for cooking.

The invention relates to a food processor with a rotary type defoaming device. A main body of the food processor comprises a pulverization cutter, a motor, a pulverization knife shaft and a barrel body; a rotary type defoaming device is arranged on the food processor; the rotary type defoaming device comprises a defoamer main body, wherein the rotation center position of the defoamer main body is provided with a shaft center installation hole, or the defoamer main body is provided with a rotating shaft; and the defoamer main body is connected with a power shaft, and the power shaft is the self pulverization knife shaft or other power shafts of the food processor. The invention can actively eliminate foam generated when foods are pulverized, heated and cooked in time, enables the pulverization operation or the heating and cooking operation to be continuously and quickly carried out without intermittent stop, shortens the pulverization or cooking time greatly, enhances the working efficiency, can meet the rhythm of the modern family life and the requirement of quick rhythm of the modern commercial management, enhances the quality of the modern family life and the efficiency of the commercial management obviously and has great economic benefit and social benefit.

The present invention is directed toward a food cooking apparatus, particularly a toaster oven, having the following features: a removable side mounted control box; single wall oven cabinet construction; single wall oven cabinet construction with tabs protruding from the lower side edges of the oven cabinet which mount feet to support the cabinet; a rigid heat coil structurally connected to the removable control box; a heat coil, supported by a bracket within the oven cabinet which both allows the heat coil to be slid in and out of the oven cabinet and allows for expansion of the heat coil when the coil is energized; a light bulb integrated with the removable control box so that the bulb's globe protrudes into the interior of the oven cabinet when the control box is mounted on the oven cabinet; and a drive mechanism integrated into the removable control box which allows the control box to be easily removed from the oven cabinet.

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 steam generator for a steam oven. The steam generator includes a water injection unit for supplying water from the outside to the steam generator therethrough; a water tank installed outside a cooking chamber for storing the water supplied through the water injection unit; a flow adjusting unit installed at an outlet of the water tank for adjusting the quantity of the supplied water; a steam pipe connected between the flow adjusting unit and the cooking chamber for changing the water therein into steam and supplying the steam to the inside of the cooking chamber; and a heater installed in the steam pipe for heating the water supplied to the inside of the steam pipe, thereby reducing the overall size of the oven to relatively increase the size of the cooking chamber, and rapidly generating the steam without increasing the capacity of the heater to shorten the overall cooking time.

The invention discloses an automatic cooking system comprising multiple heating terminals and a control terminal for controlling the multiple heating terminals. The control terminal acquires the cooling time of a dish to be cooked by each of the heating terminals about to work in the multiple heating terminals, generates corresponding start time according to the cooking time of each heating terminal about to work, and controls the starting of the corresponding heating terminals about to work according to the start time of the heating terminals about to work so as to enable the end time of the dishes cooked by the heating terminals about to work to be consistent. According to the automatic cooking system, the multiple terminals for cooking different dishes can complete cooking at the same time, the cooking time is greatly reduced, and convenience is brought to users. Moreover, multiple different dishes are completed at the same time, users do not need to wait, users can feel that all the multiple different dishes are just taken out of the pot, and the living quality of people is improved. The invention further discloses a control method of the automatic cooking system.