153results about How to "Short cooking time" patented technology

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.

The invention involves a high efficiency energy saving automatic system for producing roasted seeds and nuts, which includes cooking device, after being cooked by cooking device the product is lifted into dehydrator by lifting device, after dehydration the product is transferred into dryer through conveyor belt, entrance region of first layer conveyor belt in the dryer and last layer conveyor belt are equipped with infrared heater respectively, the top part of the dryer is equipped with humidity-discharging port, at least one layer of conveyor belt is installed in the dryer, the conveyor belt is driven by conveying roller and carrier roller belt, the upper part of the conveyor belt is installed with hot air injector, after being dried the product is cooled in cooler, after being cooled the product is separated in separator, at last the finished product is packed. The invention has merits of low energy consumption, low material consumption, high work efficiency, low producing cost and small occupation area.

The invention discloses an electric cooker and a control method thereof. The electric cooker comprises a cooker body in which a heater is arranged, a cover which covers the cooker body to limit a cooking cavity with the cooker body, a foam breaking device for breaking foam generated in the cooking cavity, and a controller which is connected with the heater and the foam breaking device to control the foam breaking device to break foam as well as heating the heater to heat in a full-power heating mode at the heating stage of the electric cooker. According to the electric cooker, the foam breaking device is additionally arranged to break the foam generated in the cooking cavity, and synchronously the heater can heat with full power in the heating state, so that the phenomenon that foam overflows can be avoided; the cooking time is decreased, and the cooked rice or porridge tastes great.

The invention relates to a wine-flavored pig feed and formula production and feeding methods thereof. The making method of feed fine fodder comprises the following steps of: activating 1% of fermentation agent, then mixing with 2% of brown sugar, 10% of rice flour, 37% of corn meal, 5% of soybean meal, 5% of sorghum powder, 5% of barley or wheat flour, 15% of wheat bran, 5% of fly maggot powder or blood meal and 15% of bean residue, then adding equal amount of water, uniformly stirring until the water content is optimally 50-60%, then adding to a fermentation tank, sealing and carrying out anaerobic fermentation. The making method of fermented straw coarse fodder comprises the following steps of: kneading corn straw, cutting into 3-7 cm in length, adding 1% of fermentation agent, adding 10% of corn meal, adding 1% of salt, adding water, mixing until the water content reaches optimally 60%. Feeding technique and feed formula are as follows: the feed is fed twice at 8-9 in morning and 4-5 in afternoon, and water is freely drunk in the whole day. By using the wine-flavored pig feed, the slaughtering rate of pig body is improved, water drop loss and body skin thickness of pork are reduced, and total amino acid content and fresh amino acid content in muscle are improved.

The invention discloses a high-precision temperature controlling and energy saving stewing cabinet intelligently and automatically removing scale. The high-precision temperature controlling and energy saving stewing cabinet intelligently and automatically removing the scale comprises a stewing cabinet body. The stewing cabinet body is provided with a steam cavity, a water tank, a heating device, a steam circulating conveying system, a segment temperature controlling and energy saving control system, an automatic scale removing system, a controller and a control panel, wherein the steam circulating conveying system is used for ensuring that the steam is even and the temperature is stable; the segment temperature controlling and energy saving controlling system is used for improving the food stewing effect; the automatic scale removing system is used for cleaning the water tank, and the controller and the control panel are used for intelligently controlling stewing operation. A vortex air pump is used for pumping steam in the steam cavity into the water tank for cyclic heating, the steam is distributed evenly, the temperature is stable, food is heated evenly, leaked steam is reduced, the energy utilization rate is increased, the stewing time is short, energy and water are saved, efficiency is high, segment temperature controlling stewing is conducted on the food, and the taste of the food is better. The automatic scale removing system cleans scale in the water tank regularly, cleanliness and the efficient heat transferring effect of the water tank are kept, and the purposes of reducing energy consumption and improving the performance of the stewing cabinet are ensured.

The invention relates to simultaneous cooked bean rice. The preparation method comprises the following steps: according to weight percentage, 85 to 95 percent of refined rice and 5 to 15 percent of small bead or mung bead of which impurity is removed are selected for standby; the small bean or the mung bean is steamed to 70 or 80 percent of maturation and is subpackaged to a small-scale vacuum packaging bag according to the set weight and is pumped to vacuum through a vacuum machine; according to the percentage of the bean and rice, rice is selected and packaged; simultaneously, the small bean or the mung bean packaged through vacuum is put to a rice packaging bag to prepare the simultaneous cooked bean rice. Or, the small bean or the mung bean are steamed to 70 or 80 percent of maturation; residual moisture is controlled and removed till the water content is less than 10 percent; and according to the percentage of the bean and the rice, the small bean or the mung bean and the rice are directly mixed, are cased to the vacuum packaging bag, and are vacuumized and stored. The preparation method solves the problem of complex operation of cooking the bean before putting the rice to cook in the prior art, can reach the simultaneous cooking and maturation of the rice and the small bean or the mung bean in cooking, has short cooking time, and is convenient to eat.

The invention relates to a microwave oven with boiling function, wherein the microwave emitted by magnetic control tube, via the bottom, side wall or top of furnace chamber is fed into furnace chamber; inside the waveguide, the baffle plate penetrated with microwave separates one water groove transversely; the bottom of water groove has one water inlet, via inlet is connected to the water pump; the water pump via water inlet tube is connected to one water tank; one steam channel is above the water groove to be leaded into the furnace chamber. The invention arranges the water disk for generating steam inside the waveguide, without occupying the inner space of chamber, to improve the space utilization, and the invention can heat with microwave as well as boiling food.

The invention provides a rice grain production and processing technology, and relates to the technical field of rice processing. The rice grain production and processing technology comprises the following steps that after acceptance of unhusked rice, the unhusked rice is stacked in a warehouse, the unhusked rice is screened in sunny days and impurities such as weeds, rice stems and stones are removed, then the unhusked rice is placed in a magnetic separator for iron removal, then the unhusked rice is dried for 1-3d and then transferred to a drying room, and a hot-air blower is used for hot-airdrying of the unhusked rice; the unhusked rice is transported by a belt conveyor to a rice huller for husking; brown rice is transported to a rice mill for three times of rice milling treatment in sequence, the brown rice is atomized between the first and second times of rice milling treatment, and the brown rice is dried by 1-5 DEG C drying air between the second and third times of rice millingtreatment; and the rice cooled to the room temperature is polished and then placed in a color sorting machine for color sorting, and then rice finished products can be sterilized and packaged. Compared with a general rice grain production and processing technology, the broken rice rate is greatly reduced, the quality of rice grains is greatly improved, and the added value of the products is increased.

A cooking appliance (2) includes a recirculating airflow which is directed through particularly configured air plenum (46, 49, 52) and nozzle (70) structure that synergistically combine to enhance an overall cooking efficiency and effectiveness. In particular, the configuration of the air plenum (46, 49, 52), as well as the sizing and distribution of oven cavity entry nozzles (70), provides for an enhanced flow of heated air to the food product (36), thereby resulting in short cooking times due to high heat transfer while also providing an even browning and crisping of the food item (36) being cooked. In addition, the cooking appliance (2) incorporates an exhaust system (92, 97) wherein cooling air (106, 114, 115) and a percentage of the recirculating airflow (95) are mixed prior to being exhausted from an angled exhaust mixing tube (97).

The invention discloses non-fried highland barley instant noodles and belongs to the technical field of food processing. The non-fried highland barley instant noodles comprise 60 to 85 portions of highland barley powder. The highland barley powder is modified by complex enzymes of glucose oxidase, xylanase, protease and phytase. The invention also discloses a preparation method of the non-fried highland barley instant noodles. The preparation method comprises flour mixing, dough kneading, rolling, aging, molding, cooking, drying and packaging. The non-fried highland barley instant noodles have the advantages of good processing performances, good plasticity, good taste and comprehensive nutrition.

The invention belongs to the technical field of foods. On the basis of the current noodle production, the production cost is not increased, the nutritional ingredients of the noodle are increased by mainly adjusting the production process, and the invention provides an imitated whole-wheat fermented nutritious noodle and a production method thereof. Flour, salt, yeast, wheat bran and walnut protein powder are processed to a scale to produce the noodle. Liquid and flour are extracted from the wheat bran, the lacked nutrient substances of wheat bran are supplemented in the premise that the organoleptic quality of the noodle is not influenced, and the nutrient substances are further strengthened and increased through a fermentation technology. The product has the characteristics of wide adaptability, high popularization and application values and the like and is especially suitable for old people and children to eat. The production process is simple, and additional equipment is not needed. The noodle has rich nutrient and a good taste, and is not easily broken and is easily digested after being cooked. The noodle has health functions of preventing aging, resisting cancer and the like. The application of the noodle is of great significance on promoting the development of agriculture, increasing the incomes of farmers and improving the living standard and quality of life of people.

The invention discloses an automatic cooked wheaten food stewing device which comprises a conveying unit and a cooked wheaten food storage unit, a cooked wheaten food stewing unit, a cooked wheaten food cooling unit, a noodle accommodating unit, a burdening unit and a control unit which are mounted on the conveying unit, wherein the cooked wheaten food storage unit, the cooked wheaten food stewing unit, the cooked wheaten food cooling unit, the noodle accommodating unit and the burdening unit are connected with one another in sequence through the conveying unit; the control unit controls a conveying process of the conveying unit and operation of the cooked wheaten food storage unit, the cooked wheaten food stewing unit, the cooked wheaten food cooling unit, the noodle accommodating unit and the burdening unit. The automatic cooked wheaten food stewing device is high in intelligence degree; the whole stewing process is fully automatic; the stewing time is short, and the efficiency is high; furthermore, the labor cost is greatly reduced; meanwhile, the automatic cooked wheaten food stewing device is easy to operate and can be suitable for stewing of different types of cooked wheaten food; multiple available flavors are provided, and noodles are chewy.

The invention discloses a process for granulated highland barley product, which consists of raw material screening, removing of impurities, isolating peel with highland barley, softening, deironing, forming, drying, sterilizing, cooling down, packaging, and finally carrying out finished product inspection. The disclosed process can preserve the nourishing constituents of the highland barley particles.

The invention discloses a processing and preservation method of ready-to-eat crayfish. The method includes the steps of selecting materials, cooking the materials, adding a preservative and fresh-keeping agent, performing sterilization and storing the cooked crayfish. According to the method, the special preservative and fresh-keeping agent is employed with normal pressure steam cooking and vacuum packaging, so that the method, through scientific optimization and cooperative effect, has very excellent preservation effect on the cooked crayfish. The special preservative and fresh-keeping agent is added to the raw material crayfish before and after the cooking process is finished, and then the crayfish is vacuum-packaged and steam-cooked under normal pressure, and finally is refrigerated in a refrigerator being lower than 5 DEG C. The ready-to-eat crayfish can maintain pure color, refreshing flavor and moderate tissue hardness within shelf life being 6 months, and has a special taste of crayfish.

A food preparation device may include a radio frequency (RF) capacitive heating source, a liquid temperature control assembly, a cooking controller operably coupled to the RF capacitive heating source and the liquid temperature control assembly, a basin configured to contain a liquid and receive a food product, and a lid hingedly attached to the basin. The lid may be configured to have a function related to a selected food preparation program. The RF capacitive heating source may include a ground plate and an anode or High Voltage (HV) plate disposed on opposing surfaces of the basin.

The invention relates to a preprocessing method of kidney beans. The method comprises the following steps that cleaned kidney beans of which impurities are removed are subjected to constant-temperature soaking, low-pressure stewing, hot-air drying and microwave puffing, so that the kidney beans can fully absorb water to ensure that part of the kidney beans are pasted; the content of water is removed in a hot-air drying process and the interior structure of grains is loosened by means of microwave puffing so as to form a large quantity of gaps and channels, and thus, re-watering is facilitated, and the content of water is continuously reduced at the same time. The appearance shape of the processed kidney beans is not obviously changed, the pasting degree is improved, the re-watering speed is high, the stewing performance is improved, the expiration date of a dried product is long, the problems of long stewing time, difficulty in water absorption, hard taste and the like of the kidney beans can be solved, the nutrition and the flavor of the kidney beans are reserved, and the requirement that the kidney beans can be cooked and boiled together with the rice can be met.

The invention relates to tartary buckwheat/vegetable nutritive healthcare rice which is made from vegetables. The tartary buckwheat/vegetable nutritive healthcare rice comprises the raw materials of tartary buckwheat, pumpkin, onion, white gourd, tomato, cucumber, lotus root, yam, oat, potatoes and highland barley, wherein the vegetables and the fruits are squeezed into juice, and the raw materials such as the tartary buckwheat and the like are prepared into powder through supermicro. A production process of the healthcare rice comprises the steps of stirring, granulation and formation, steaming, drying, and packing to obtain a finished product, wherein the water content of the finished product is 3-7%. According to the tartary buckwheat/vegetable nutritive healthcare rice, various vegetables are added into the tartary buckwheat rice, so that the dietary therapies of the product for hypertension, hyperglycemia and hyperlipidemia are further improved, the functions of reducing fat to lose weight, invigorating stomach to help digestion, clearing away heat and toxic materials, relaxing blood vessels, strengthening immune function and delaying cell senescence are provided, the cerebral thrombosis, coronary disease and myocardial infarction can be prevented at the same time, the production process is simple and the energy sources are saved.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.