57results about How to "Save cooking time" patented technology

A pressure cooking device (10, 100) for cooking food materials (80), comprising: a sealed cooking chamber (20) arranged to accommodate food materials (80); a steam supplying unit (30, 130) arranged to supply steam to the sealed cooking chamber (20); and a steam channel (40) arranged to interconnect the steam supplying unit (30, 130) and the sealed cooking chamber (20); wherein the pressure cooking device (10, 100) further comprises a control unit (11) adapted to control the cooking process based on the liquid water content and / or the humidity in the sealed cooking chamber (20). By virtue of this invention, the liquid water content and / or the humidity in the sealed cooking chamber (20) could be adjusted conveniently.

The present invention discloses a portable cooked rice made of various cereals and its preparation method. Said preparation method includes the following steps: (1), washing main food material, soaking main food material in water, then taking out and draining; (2), cooking said main food material to obtain cooked rice; (3), in the process of cooking rice adding proper quantity of flavouring material, and mixing them; and (4), forming the flavoured cooked rice, packaging and sealing so as to obtain the invented portable cooked rice. The above-mentioned described main food material can be rice, millet, corn, red rice, glutinous rice, black rice, coix seed, grains of sorghum, grains of wheat, buckwheat, naked outs, soybean, black beans, mung beans, potato and sweet potato, etc. The described flavouring material includes edible salt, sugar, hot pepper and / or perfume.

The invention discloses a four-drive cooking frying machine. The four-drive cooking frying machine comprises a cooking cavity, a heat exchanging cavity and a heat preservation box. The frying pan, a decocting pan, a steaming furnace box and a stewing furnace box are arranged in the cooking cavity; high-temperature flue gas generated through cooking in the cooking cavity is subjected to heat exchanging through the heat exchanging cavity to be discharged, a heat exchanging water pipe is arranged in the heat exchanging cavity, cold water enters the water feeding end of the heat exchanging water pipe, the hot water discharging end of the heat exchanging water pipe is connected with the heat preservation box, and the heat preservation box is used for supplying hot water. According to the four-drive cooking frying machine, the frying pan, the decocting pan, the steaming furnace box and the stewing furnace box are arranged in the cooking cavity, four dish types can be driven and cooked at the same time, the four furnaces are integrated, full-automatic working can be achieved, and labor is really saved. Meanwhile, the heat exchanging cavity and the heat preservation box are arranged, waste heat when cooking is carried out through the four furnaces is recycled, energy waste and heat pollution when cooking is carried out through an additional cooking range are avoided, the efficiency is achieved, and energy is saved. In addition, as oil contamination in oil smoke is completely condensed and filtered in the heat exchanging process, it is avoided that the environment is polluted through oil smoke. The invention further provides the frying pan.

The invention discloses a multi-menu combined cooking control method. The method includes the steps of combining sub-cooking-tasks, meeting the combined execution condition, included in multiple different digital menus to generate a combined cooking task, and conducting simultaneous cooking or continuous cooking, wherein different cooking objects can be processed in order through the combined cooking task according to different attributes and different cooking control parameters of the cooking objects. By means of the cooking control method, the cooking flow is optimized, the cooking time is saved, energy is saved, and the cooking efficiency is improved. The invention further provides a multi-menu combined cooking control system adopting the cooking control method, and the problems of the rigid cooking flow and the low cooking efficiency brought by existing digital menu solidification data are solved.

A three-dimensional cooking machine includes a control computer and a food ingredient laminating device. The control computer is used for previously storing an image file of a desired food model and outputting a control command corresponding to the image file of the food model. The food ingredient laminating device includes an ink-jet printer. The ink-jet printer is controlled to perform a three-dimensional food laminating operation according to the control command from the control computer.

The invention discloses environment-friendly solvent-free polyurethane synthetic leather which comprises base cloth, a water-based surface layer, a water-based adhesive layer and a solvent-free AB material foaming layer, and the environment-friendly solvent-free polyurethane synthetic leather is characterized in that the water-based adhesive layer is mainly prepared by mixing water-based polyurethane adhesive layer slurry comprising components of 800-1000 parts by weight of a water-based polyurethane emulsion, 80-100 parts by weight of a water-based polyurethane cross-linking agent and 50-60 parts by weight of water-based color paste, the solvent-free AB material foaming layer is mainly prepared by mixing AB material slurry comprising components of 800-1000 parts by weight of mixed polyols, 1-30 parts by weight of an organic metal catalyst, 1 to 90 parts by weight of an organic amine catalyst, 300 to 2000 parts by weight of a filler and 500 to 1500 parts by weight of isocyanate. The preparation method comprises main steps of surface layer coating, adhesive layer coating, AB material coating, curing and the like, the polyurethane synthetic leather and release paper can be immediately separated on the production line, and a lot of time, field and release paper and the like are saved; the production efficiency is improved; the production cost is reduced; and the method is environment-friendly.

The invention discloses a full-automatic intelligent meal separating machine which comprises a base. The full-automatic intelligent meal separating machine is characterized in that a sliding rail is arranged on the base and provided with a plate input conveying device; the plate input conveying device can slide on the sliding rail, store dinner plates and convey the dinner plates into the meal separating machine; and the base is provided with a plate output conveying device, and the plate output conveying device can transfer and convey the dinner plates to the position below a meal separating opening of the meal separating machine through the plate input conveying device and push out the dinner plates after meal separating. The full-automatic intelligent meal separating machine aims at overcoming the defects in the prior art, is simple in structure, can automatically carry out meal separating and meal delivering, saves meal fetching time, increase efficiency, and is safer and more sanitary.

The invention relates to a machine, in particular to a continuous cooking machine, which comprises a feeding device, a vegetable washing basin, a vegetable frying pan and a discharging device which are successively connected. A kitchen knife capable of lifting up and down is disposed in the middle of the top of the feeding device; a lifting and overturning device is arranged on the vegetable washing basin, and a spraying head is disposed above the vegetable washing basin; an inclined plate and a conveying belt are disposed between the vegetable washing basin and the vegetable frying pan; the lifting and overturning device is disposed on the vegetable frying pan; and a rotatable condiment tray is disposed above the left side of the vegetable frying pan. The continuous cooking machine is simple in structure, can realize continuous operation, avoids troubles during manual vegetable frying operation of people, can save cooking time, and is more convenient and fast in use.

The invention relates to a dumpling cooking device arranged at the bottom of a domestic stock pot and a matched stock pot. The device mainly comprises a hot flow chamber top semi-chamber (1) which has a water inlet opening (4) and a water outlet opening (5) and is made of food-level boiling-resistant heat insulation materials; the hot flow chamber top semi-chamber (1) is arranged on a horizontal annular step (17) at the periphery of the bottom side of the inner wall of the pot wall of the stock port (3), thus a relatively enclosed hot flow chamber (2) is formed; dumplings sink after being put in the pot and are in contact with the hot flow chamber top semi-chamber (1) with the temperature not higher than the boiling point; the structure of a hot flow chamber enables the water outlet opening (5) to generate boiled air bubbles earlier and to stir the deposited dumplings after the dumplings are put into the pot; and the hot flow chamber top semi-chamber (1) also can form the hot flow chamber (2) or more than two hot flow chambers (2) by adopting other multiple types. According to the invention, multi-layer deep improvement also can be carried out, and a matched stock pot also can be matched, so that the phenomenon of incomplete dumpling skins is reduced greatly, and also the cooking operation time is saved.

A disclosed instant single-meal-package special-purpose freeze-dried vegetable-fruit product is prepared from the following raw materials in parts by weight: 20-40 parts of apple, 20-40 parts of banana, 20-40 parts of pear, 5-10 parts of vatica mangachapoi, 10-20 parts of strawberry, 30-50 parts of celery, 20-30 parts of garlic, 30-50 parts of green vegetable, 10-20 parts of carrot, 10-20 parts of beans, 5-10 parts of rice and 5-10 parts of corn. According to the nutritional vegetable-fruit product, freeze-drying technology is utilized for processing fresh food materials, so that the original taste and nutritive value of food are perfectly kept; and the vegetable-fruit product is extremely long in fresh-keeping stage, simple and safe in eating method, and is capable of fully satisfying demands of different-type crowds.

The invention discloses an electric rice cooker integrated with a processing device of fully reserved germs of rice and relates to a rice processing device and an electric rice cooker integrated withthe rice processing device. The electric rice cooker aims to solve the problems that existing electric rice cookers cannot be used for processing rice or cannot keep the nutrients of brown rice and improve the taste of the brown rice at the same time. The electric rice cooker comprises the processing device of the fully reserved germs of the rice, a rice feeding system and a self-washing rice cooker body, wherein the processing device of the fully reserved germs of the rice, the rice feeding system and the self-washing rice cooker body are connected into a whole part. An inlet of a rice grinder (12) is formed below collecting baffles (8) at the two ends of rice grains, and the rice feeding system is connected with an outlet section of the rice grinder (12) and positioned above an inner container of the self-washing rice cooker body. The full-automatic electric rice cooker integrates the functions of husking the rice or brown rice, removing peels at the inner layers, reserving the germs, washing the rice and cooking the rice, and a new history of rice cooking through electric rice cookers is created. The electric rice cooker is used for processing and cooking the reserved germs of the brown rice or rice.

The invention discloses quick-frozen congee and a making method thereof. The making method includes: cooking congee, namely adding rice into water to be cooked into congee; cooling the congee to the normal temperature; filling the congee into PP (polypropylene) containers, and reserving a space at least 5cm high in each container during filling; using heat-sealing film to seal the filled containers; and quick-freezing the congee so that the core temperature of the congee drops to smaller than 18 DEG C. The quick-frozen congee made by the method can retains the original nutrition and taste before thawed, and can be heated with microwave radiation for 4-5 minutes before eating, so that long cooking time is reduced. No preservative is added, so that the quick-frozen congee is healthy and environment-friendly.

The invention relates to noodle cooking equipment. The noodle cooking equipment comprises a noodle cooking rack at the lower portion, a heating furnace is arranged above the noodle cooking rack and provided with an annular heating tank for adding water, and the heating tank is internally provided with a plurality of rotating fake noodle cooking pots and a heating tube; a gas stove and an exhaust fan are arranged below the noodle cooking rack, one end of the heating tube penetrates through the heating tank downwards and extends to the portion above the gas stove, the other end of the heating tube penetrates through the heating tank downwards and is connected with the exhaust fan, and one side of the heating tank is located below a noodle putting hopper. The fake noodle cooking pots in the noodle cooking equipment can rotate, noodles in a noodle cooking hopper can be circularly heated, the noodle cooking hopper can topple outwards through the upward rotation of fake pot handles, the timefor waiting the noodle to be well cooked is saved, the efficiency is improved, and the noodles cannot be cooked for a too long time.

A disclosed loose-packed freeze-dried vegetable-fruit product special for housewives is prepared from the following raw materials in parts by weight: 40-50 parts of apple, 10-20 parts of banana, 10-20 parts of peach, 10-20 parts of prunus salicina, 5-10 parts of vatica mangachapoi, 10-20 parts of strawberry, 30-50 parts of celery, 5-10 parts of carrot, 10-30 parts of beans, 5-10 parts of rice, 5-10 parts of millet and 5-10 parts of corn. According to the vegetable-fruit product, freeze-drying technology is utilized for processing fresh food materials, so that the original taste and nutritive value of food are perfectly kept; and the vegetable-fruit product is extremely long in fresh-keeping stage, simple and safe in eating method, and is capable of fully satisfying demands of different-type crowds.

The invention relates to a method for utilizing a food processing machine to make soybean milk, and particularly provides a method for utilizing a household soybean milk machine with an inner smashing cup to make soybean milk. The method includes the following steps that a cover body which can be opened at a certain temperature is arranged on the inner smashing cup of the soybean milk machine; a smashing tool of the soybean milk machine smashes materials in the smashing cup, the materials are mixed with water to form thick milk or mash or paste with certain temperature, then, the thick milk or the mash or the paste is automatically discharged from the inner smashing cup at the certain temperature, and the thick milk or the mash or the paste is mixed with water in a cup body to form the soybean milk. According to the method, the automatic milk discharge and mixing processes are set, so that automatic control of the soybean milk machine is achieved, the whole milk making process is rapidly and easily conducted, the soybean milk machine is human-friendly and automated, and customers can conveniently use the soybean milk machine. The soybean milk made from the method is adjustable in concentration and fine and smooth in taste.

The invention discloses freeze-dried vegetables and fruits specially used for adult daily packaging. The nutritious freeze-dried vegetables and fruits are prepared from following vegetable and fruit raw materials, by weight, 20 to 40 parts of apple, 20 to 40 parts of pear, 10 to 20 parts of peach, 5 to 10 parts of plum, 30 to 50 parts of celery, 20 to 30 parts of garlic, 30 to 50 parts of green vegetable, 5 to 10 parts of carrot, 5 to 10 parts of bean, and 5 to 10 parts of corn. According to the freeze-dried vegetables and fruits, freeze drying technology is adopted for processing fresh food materials, original taste and nutritional value of food materials are maintained preferably, fresh-keeping period is extremely long, editable method is simple and sage, and different demands are satisfied.

The invention discloses a preparation method of cooked rice food with rich nutrition. The preparation method comprises steps as follows: peanut protein powder and a phosphate buffer solution are mixed and stirred uniformly, wherein the phosphate buffer solution is neutral, protein glutaminase is added, the mixture is stirred, filtered, washed and subjected to spray drying, and a prepared material is obtained; rice, mung beans and corn are uniformly mixed and washed clean, the prepared material is added and stirred uniformly, the mixture is cooled, kept at the constant temperature, unfrozen, heated, kept at the constant temperature, subjected to steam cooking treatment and microwave cooking treatment, sent to a drum cooler to be cooled, steamed under high pressure, cooled and sterilized, and the cooked rice food with rich nutrition is obtained.

The invention discloses a tissue packaging machine material arrangement device capable of realizing accurate discharge. The tissue packaging machine material arrangement device capable of realizing accurate discharge comprises a conveying machine frame and a negative pressure conveying mechanism. The negative pressure conveying mechanism comprises a negative pressure mechanism and a belt conveyingmechanism, the belt conveying mechanism is arranged between two connecting plates and comprises N sets of belt transmission structures, N is equal to or greater than 2, and the N sets of belt transmission structures are arranged side by side and fixedly installed on the two connecting plates. Each set of belt transmission structure comprises a left fixed plate, a right fixed plate, a negative pressure cavity and a negative pressure belt driven by a servo motor to rotate, wherein the negative pressure belt is densely covered with a plurality of negative pressure adsorption holes, the negativepressure cavity is arranged at the upper part between the left fixed plate and the right fixed plate, the top surface of the negative pressure cavity is attached to the lower surface of the negative pressure belt, and a plurality of ventilation holes are formed in the top surface of the negative pressure cavity. A servo negative pressure material arrangement mechanism is adopted, multiple channelsare used for random feeding, each channel is under separate servo control, the negative pressure cavities are arranged below the conveying belts, accurate discharge can be realized, the discharge time is not limited, and the material arrangement time is shortened.

The invention discloses an automatic rice selling machine comprising a housing, a rice warehouse region, a molding region, a rice exit region, a pallet and a controller. The rice warehouse region, the molding region and the rice exit region are disposed in the housing; the molding region is disposed over the rice warehouse region, and a lower end of the molding region is provided with model pieces; the rice exit region is positioned below the rice warehouse region; a lower end of the rice warehouse region is provided with a plurality of opening / closing pieces corresponding to pieces of cut rice one by one; a lower end of the rice exit region is provided with a rice exit; the pallet is positioned at a lower end of the rice exit and used for disposing rice plates; the housing is provided with a card swiping region; the molding region, the opening / closing pieces and the card swiping region are connected with the controller, and the controller controls the molding region to move downwardly so as to enable the model pieces to cut the rice in the rice warehouse region into pieces; and when card consumption happens, the controller also controls the opening / closing pieces to open or close so as to lower the rice to the pallet through the rice exit region. According to the automatic rice selling machine, workload of workers is reduced, and the existing disadvantages of manually selling rice at present are solved.

The invention discloses an energy-saving FGHLK system air blower for a gas stove and a water heater. The air blower comprises a direct-current brushless motor, an upper volute, a fan blade and a lower volute, wherein a motor fixing table is arranged at the top end of the upper volute; the direct-current brushless motor is fixed on the motor fixing table; the upper volute and the lower volute are fixedly connected with each other, thereby constructing an air blower main shell together; a volute cavity is formed in the air blower main shell; the side face of the air blower main shell is provided with an air outlet which is communicated with the volute cavity; the bottom surface of the air blower main shell is provided with an air inlet; the fan blade is accommodated in the volute cavity; the output end of the direct-current brushless motor is fixedly connected with the fan blade. The direct-current brushless motor is adopted, and a controller is used for controlling, so that stepless speed change of the air blower can be realized, optional adjustment can be performed to output different air speeds, the combustion efficiency of the gas stove is increased, and fuel gas is saved greatly.

The invention relates to a residue-free instant marinating material. The residue-free instant marinating material is characterized by being prepared from the following spices in parts by weight: 10-17parts of star anise, 5-8 parts of rhizoma kaempferiae, 2-3 parts of villous amomum fruits, 3-5 parts of radix angelicae, 3-5 parts of white peony roots, 2-5 parts of cloves, 5-7 parts of cinnamon bark, 8-10 parts of fennel fruits, 1-3 parts of bay leaves, 1-3 parts of fructus tsaoko, 5-8 parts of ligusticum chuanxiong, 3-7 parts of licorice roots, 3-6 parts of dried orange peel, 1-3 parts of murraya paniculata, 3-6 parts of nardostachys jatamansi roots, 1-3 parts of rhizoma polygonati fruits, 1-2 parts of rhizoma alpiniae officinarum, 6-8 parts of Chinese prickly ash, 1-2 parts of fructus piperis, 5-8 parts of old ginger, 4-7 parts of scallions, 8-14 parts of white granulated sugar, 2-3 parts of chicken essence, 1-3 parts of monosodium glutamate, 20-30 parts of table salt and 1-2 parts ofethyl maltol. The residue-free instant marinating material disclosed by the invention not only has the same fragrance as that of a conventional marinating material, but also is free from precipitateor residues in the marinating process, and marinating liquid can be quickly made.

The invention discloses a double-servo handling device for a handkerchief paper packing machine. A feeding mechanism is used for conveying handkerchief paper to the position below a scraping mechanism, the scraping mechanism scraps and feeds the handkerchief paper on the feeding mechanism to a first receiving mechanism, the first receiving mechanism conveys the received handkerchief paper to a second receiving mechanism, the second receiving mechanism moves down for height of one layer of handkerchief paper every time the second receiving mechanism receives one layer of handkerchief paper conveyed by the first receiving mechanism, then the first receiving mechanism conveys the next batch of handkerchief paper to the position above the previous batch of handkerchief paper on the second receiving mechanism, multiple layers of handkerchief paper are stacked on the second receiving mechanism layer by layer, and when the number of layers of handkerchief paper reaches the preset number of layers, a pushing mechanism acts to push the multiple layers of stacked handkerchief paper to follow-up equipment. The two servo receiving mechanisms are adopted and cooperate with a handling mechanism,one servo receiving mechanism is used for receiving the material, the other servo receiving mechanism is used for waiting for the material below, so that handling stability is improved, and a packaging requirement of relatively high products can be met.

The invention discloses soy sauce provided with solid particles and a preparation method thereof and belongs to the technical field of soy sauce. The soy sauce is composed of, by weight, 500 parts of sauce, 6-10 parts of lilac, 0.5-1.5 parts of lentinus edodes, 0.2-0.7 part of angelica sinensis, 0.1-0.4 part of vanilla, 0.1-0.3 part of codonopsis pilosula, 0.3-0.6 part of cyperus rotundus, 0.1-0.3 part of piemarker seeds, 0.1-0.3 part of alyce clover, 0.3-0.6 part of cymbopogon citratus and 0.1-0.3 part of mint. The soy sauce provided with the solid particles can be used as seasoning for stewing meat and making dumpling filling, when the soy sauce is used, no other seasoning is required to be added, cooking time is saved for a chef, flavor-intensifying solid mixtures in the soy sauce are in small-particle states in the soy sauce, seasoner fragrance can be preserved to the greatest extent, and the storage life is long.

A disclosed instant single-meal-package special-purpose freeze-dried vegetable-fruit product is prepared from the following raw materials in parts by weight: 20-40 parts of apple, 20-40 parts of banana, 20-40 parts of pear, 5-10 parts of vatica mangachapoi, 10-20 parts of strawberry, 30-50 parts of celery, 20-30 parts of garlic, 30-50 parts of green vegetable, 10-20 parts of carrot, 10-20 parts of beans, 5-10 parts of rice and 5-10 parts of corn. According to the nutritional vegetable-fruit product, freeze-drying technology is utilized for processing fresh food materials, so that the original taste and nutritive value of food are perfectly kept; and the vegetable-fruit product is extremely long in fresh-keeping stage, simple and safe in eating method, and is capable of fully satisfying demands of different-type crowds.

The invention relates to a tender wheat seedling alkalic ion soy sauce. The soy sauce is characterized by comprising the following ingredients in percentage by weight: tender wheat seedling ion green juice 65-80, soy sauce 15-22, star anise 1.5-3, cassia bark 1.5-2.5, Pricklyash peel 0.5-1.5, common fennel 1.0-1.5, white spirit 3-6, ginger 1.2-1.8 and white granulated sugar 4-6, wherein the sum of weight percentages of the above ingredients is 100%. The organic tender barley seedling powder and organic tender wheat seedling powder are used as the main raw materials of the soy sauce, the soy sauce does not have peculiar smell and have strong fragrance, the content of salt of the soy sauce is similar to that of the salt of traditional soy sauce and is about 14%, the soy sauce has the special flavor and seasoning effect of the tender wheat seedling soy sauce, the persistence and extensibility of taste are good, the soy sauce has the special fragrance and has the efficacy of eliminating the peculiar smell, the five tastes (salty taste, acid taste, spicy taste, sweet taste and delicious taste) of the products are shown in balanced way and round, the product is red brown, brilliant and glossy, and thus the soy sauce is a seasoning which has the function of neutralizing acidity and alkaline. The soy sauce is slightly alkalic, and the acid constitution can be regulated into alkalic constitution.

The invention discloses mushroom cold noodles and a preparation method of the mushroom cold noodles. The formula comprises the following materials in parts by weight: 30-70 parts of mushroom powder, 10-50 parts of purple potato flour, 20-60 parts of potato flour, 100-200 parts of wheat flour, 10-20 parts of starch, 3-7 parts of edible salt and 0.6-1 part of monosodium glutamate. The preparation method comprises the steps of kneading a dough blank, tabletting, extruding to form strips, fermenting, steaming the noodles, cooling at room temperature and packaging. The mushroom cold noodles prepared by the preparation method can fully play a health role of mushrooms and is deeply loved by people due to convenience in eating, fresh and cool taste and rich nutrients.

The invention discloses a preparation method of rice cooked food with good mouthfeel. The method comprises the following steps: evenly mixing rice, red beans and millet, cleaning the mixture, adding enzymatically decomposed rice protein powder into the cleaned mixture and evenly stirring; cooling, carrying out heat preservation, unfreezing, heating, and carrying out heat preservation; carrying out steam curing treatment, carrying out microwave curing treatment, and sending the product into a drum cooler for cooling; steaming under high pressure, cooling, and sterilizing to obtain the rice cooked food with good mouthfeel. The rice cooked food prepared by the method can maintain the original color, fragrance and taste of fresh cereals, and is clear in grains after being cooked, thus being excellent in mouthfeel; in a processing process, the rice cooked food is less in loss of nutritional components and very rich in nutrient substance; furthermore, the rice cooked food is easy to cook, so that the cooking time gap is reduced.

The invention relates to an accelerated training method for the digitalized culinary arts of the Chinese food. The method is based on the transformation of a conventional method through a scientific method, employs the degree centigrade for temperature measurement, minute and second for timing and gram for weighing according to the qualification, quantification and metering requirements of raw materials in an original cookbook, expresses the quantity through a specific number, improves the functions of the cookbook, and has the operability and repeatability. During training, the method enablestrainees to understand the cookbook, to master the cutting skill, to measure the temperature, to use a weighing tool, and to estimate the work. The acceleration lies in determining the training rangeaccording to a training region and a trained object, determining the fewest demonstrative dishes according to the requirements of the scientific production and the rule, generality and a cooking method, forming a cookbook of the dishes for the demonstrative teaching, so as to achieve a purpose that a trainee can make ten or more dishes if the trainee masters the making of one dish and can make one hundred or more dishes if the trainee master ten or more dishes. Moreover, the training contents comprise all dishes, so as to achieve an effect of enabling the trainee to master the skills in two classes after five hours.

The invention discloses an intelligent rice cooker and a control method thereof. The invention includes a rice cooker body, a mobile terminal, a wireless connection device connected to the mobile terminal, and a control device for controlling the rice cooker body. The wireless connection device and the control device are set On the rice cooker body, the wireless connection device is connected with the mobile terminal through a wireless transmitter and the Internet. The present invention also relates to a control method for an intelligent electric rice cooker: both the mobile terminal and the wireless connection device are connected to the signal sent by the wireless transmitter, and the wireless connection device is configured to establish a connection between the mobile terminal and the wireless connection device; after the mobile terminal sends out a work order, The signal is transmitted to the wireless transmitter by the Internet, and the wireless transmitter sends instructions to the control device through the connection device, and the control device controls the electric rice cooker body to start. The invention can conveniently control the electric rice cooker body through the mobile terminal and save time.

The invention discloses crucian, bean curd and donkey-hide gelatin buns and a production method thereof. A wrapper is made of river crucian meat and an inner core is formed by stirring and pickling high-grade tender bean curd, crucian roes, wolfberry fruits and longan pulp, and manual secret donkey-hide gelatin with auxiliary materials respectively; and then the wrapper and the inner core are molded by a molding machine, then are pre-boiled and quickly frozen, and then are packaged in a bag to obtain a finished product. According to the crucian, bean curd and donkey-hide gelatin buns, a traditional catering technology is organically combined with a modern food engineering technology, industrial production is carried out and the formula is reasonable; any chemical additive and any preservative are not added; the nutrition and the taste of the crucian and the bean curd do not lose and the product also has the compressive nutrition of the donkey-hide gelatin; the eating is convenient and the stewing time is saved; the product can be eaten after being boiled and heated with water so that the product is convenient and rapid to cook; the product is nutritional and delicious, fresh and tender and juicy; the wrapper is white and the inner core has three colors including black, red and white, so that the appearance is beautiful and attracts consumers; and the raw materials are reasonably matched and have abundant nutrients, and the market prospect is good.