34results about How to "Simplify the cooking process" patented technology

The invention discloses selenium-rich health dried beancurd sticks which are prepared from the following raw materials: soybeans, black soybeans, selenium-rich goat milk, broccoli, euscaphis japonica, exochorda racemosa leaf, fructus camptothecae acuminatae, ophicslcite, spice, selenium-rich maltose, salt, laminarin, udo oil and selenium-rich tea polyphenol. The selenium-rich health dried beancurd sticks disclosed by the invention have the advantages of easiness in rehydration, delicate mouthfeel, chewy property, elasticity, rich aroma, light yellow color, balanced nutrition, rich organic selenium, easiness in absorption and comprehensive healthcare functions, and realizes the functions of removing toxin, nourishing liver and improving vision, protecting heart and cerebral vessels, resisting oxidation and aging, improving immunity and resisting cancer; the soybeans and black soybeans are ground and then soaked, thus quick precipitation of active ingredients is promoted, the dosage of soybeans is saved, and the cost is lowed; the extract of traditional Chinese medicines and spice is added, the beany flavor can be eliminated, and the marinated taste of the dried beancurd sticks is enhanced; through freeze drying of the dried beancurd sticks, lots of nutritional ingredients are maintained, and the rehydration is fast; and by adding the spice, the cooking process is simplified, and the time is saved.

The invention relates to a domestic intelligent stir-frying robot which comprises a pouring unit, a pan unit, a heating unit, an oily fume treatment unit, a solid seasoning feeding unit and a liquid seasoning feeding unit, wherein the pouring unit, the pan unit, the heating unit and the oily fume treatment unit are arranged in a cabinet, and the solid seasoning feeding unit and the liquid seasoning feeding unit are hung on the cabinet. A center controller and a code scanning module are arranged in the cabinet, the pouring unit, the pan unit, the heating unit, the oily fume treatment unit, thesolid seasoning feeding unit, the liquid seasoning feeding unit and the code scanning module are connected with the center controller, the code scanning module comprises a code scanning device and a code scanning module group, the code scanning device is used for reading coded information on a dish box, the code scanning module group is used for transmitting the information acquired by the scanning device to the center controller in a packaged manner, the center controller inputs and stores attributes of corresponding dishes varieties according to codes, and code storage information and code scanning information are compared, so that stir-frying instructions of corresponding menus are transmitted to the stir-frying robot. The stir-frying robot is highly intelligent, and standardization andintelligent management of minimally processed vegetable delivery are achieved.

The invention provides an intelligent cooking method, an intelligent cooking device and intelligent cooking equipment. The intelligent cooking method is applied to the intelligent cooking equipment and includes the steps of acquiring attribute information of a user who uses the intelligent cooking equipment; analyzing the attribute information of the user and determining a target recipe corresponding to the user; cooking food for the user according to the target recipe corresponding to the user. The intelligent cooking method, the intelligent cooking device and the intelligent cooking equipment have the advantages that individualized foods can be cooked for different users automatically, simply and efficiently according to the attribute information of the users and the target recipes corresponding to the users, so that corresponding nutrients can be supplemented to the users with different physical conditions, harm of chronic diseases to human bodies is reduced, and human health is improved; the users can be free from manual cooking, and accordingly time and energy of the users can be saved and user experience is improved.

The invention relates to a seafood sauce seasoning which consists of the following raw materials in parts by weight: 40-55 parts of water, 10-20 parts of oil, 10-20 parts of soybean paste, 3-8 parts of dried fish, 3-5 parts of shrimp meal, 3-5 parts of table salt, 3-6 parts of soybean dietary fiber, 1-4 parts of crushed chili and 0.1-0.7 part of monosodium glutamate. Furthermore, the invention also discloses a preparation method of the seafood sauce seasoning. The seafood sauce seasoning and the preparation method disclosed by the invention have the following advantages that (1) a complex seafood sauce seasoning frying process is programmed and standardized, and is applicable to industrial production; (2) a cooking process is simplified so as to serve to the increasingly rapid pace of modern people's life; and (3) according to the compound seasoning, the raw materials are finely selected and the production process is strictly controlled.

The invention relates to a processing method of instant coarse grain rice. The processing method includes: adopting low-temperature water, high-temperature water and low-temperature water sequentiallyfor soaking to obtain soaked coarse grain, and sequentially performing freezing treatment, microwave treatment, electric field treatment and drying treatment on a soaked coarse grain raw material. Soaking is utilized to effectively soften coarse grain crusts, water permeability of coarse grain inside tissue is improved, and water is allowed to slowly enter the inside of the material to open a starch passage; freezing, four stages of microwave treatment, electric field treatment and drying treatment are sequentially performed on the soaked coarse grain, compact structure inside the coarse riceis effectively damaged finally, multi-channel porous structure is formed inside coarse rice tissue, hardness and density of the material is lowered, and the coarse rice is easier to boil; when beingboiled together with rice, the coarse rice can be co-mature with the rice. To sum up, cooking process can be effectively simplified, cooking time can be saved, and fast and simple life needs of modernpeople can be met greatly.

The invention provides a temperature control device which comprises a first sensing module, a second sensing module, a control module and a heating module, wherein the control module is coupled with the first sensing module and the second sensing module; the heating module is coupled with the control module; the first sensing module is used for capturing temperature sensing values corresponding to a plurality of time points of a container; the second sensing module is used for capturing the weight sensing values of the loaded materials at multiple time points of the container; the control module is used for generating a first control signal according to the temperature sensing values and the weight sensing values at time points; the heating module is used for heating the container according to the first control signal.

The invention discloses a seasoning for Mapo bean curd. The seasoning consists of the following raw materials in parts by weight: 20-40 parts of oil, 20-40 parts of water, 10-20 parts of thick broad-bean sauce, 3-6 parts of garlic sprouts, 3-6 parts of ginger, 3-6 parts of soy sauce, 2-3 parts of chili powder, 2-4 parts of white sugar, 1-3 parts of pepper powder, 1-2 parts of salt, 0.3-0.6 part of monosodium glutamate and 0.01-0.02 part of I+G. Furthermore, the invention also discloses a preparation method of the seasoning for Mapo bean curd. The seasoning for Mapo bean curd disclosed by the invention has the advantages that the seasoning is convenient to eat, low in cost, rich in nutrition and long in shelf life.

The invention mainly relates to the technical field of seasoning processing and discloses a special fish meat seasoning sauce which is prepared from the following raw materials: 41-43 parts of pomelopeel, 36-38 parts of orange peel, 12-14 parts of white sugar, 23-25 parts of chive, 23-25 parts of ginger, 14-16 parts of Chinese prickly ash, 11-13 parts of pepper, 11-13 parts of cinnamon, 10-12 parts of anise, 7-9 parts of purple perilla, 6-8 parts of lemon grass, 1-2 parts of lactic acid bacteria, 1-2 parts of Angle grape wine yeast, 3-5 parts of edible oil and 4-6 parts of sweet potato starch. The special fish meat seasoning sauce disclosed by the invention is fine in taste and thick in fragrance, fishy smell can be thoroughly removed in the cooking process, the fragrance can be enhanced,the cooking process is simple, no other spices need to be used, and the tedious fish meat cooking process can be avoided.

The invention provides noodles, and in particular provides healthy instant noodles and a preparation method of the healthy instant noodles. The noodles are characterized in that the seasoning is filled during kneading dough, thus the additional seasoning packet, soybean sauce packet, powder packet and other seasoning packets can be reduced. The noodles comprises the raw materials consisting of flour serving as a main material and auxiliary materials, wherein the auxiliary materials comprise (1) seasoning and sauce which are prepared through anise, wild pepper, cinnamon, netmeg, clove, rhizoma zingiberis, minced meat, meat-containing bone, water, yeast, amino acid, yolk powder, flavor new-nucleo, monosodium glutamate, digested tankage, sugar and salt. The preparation method comprises the following steps: preparing seasoning and sauce; kneading dough; fermenting; rolling out silk; cutting and shaping; cooking; drying in the air; cooling; and packaging to obtain the noodles. The noodles have the advantages that the seasoning is filled during kneading dough, thus the dough piece is fragrant, tastes smooth and delicious and is healthy and convenient; and the noodles are suitable for all kinds of people.

The invention relates to an oil-free and additive-free healthy sauce for cooking and a preparation method thereof. The sauce comprises the following components in parts by weight: 22-40 parts by weight of spice components, 300-500 parts by weight of salt, 300-500 parts by weight of sugar parts by weight and 1000-2000 parts by weight of cooking wine; the spice components include: 2-3 parts by weight of grass fruit, 2-4 parts by weight of nutmeg, 0.5-1.5 parts by weight of cinnamon, 0.1-0.5 parts by weight of cloves, and galangal 3-5 parts by weight, 0.8-1.5 parts by weight of bay leaf, 1-3 parts by weight of grass fennel, 7-10 parts by weight of fennel, 5-8 parts by weight of dried hawthorn and 1-3 parts by weight of Zanthoxylum bungeanum. All the seasonings of the cooking oil-free and additive-free healthy sauce of the present invention are made of pure natural raw materials, without chemical additives such as flavors, and are suitable for long-term use; the present invention is prepared by mixing various spices, and does not need to add spices during use , especially suitable for cooking all kinds of meat. The meat products produced by using it have the characteristics of moderate freshness and tender taste, and can bring out the freshness of the ingredients themselves as much as possible without introducing other miscellaneous flavors .

The invention discloses a water strainer for fillings. The water strainer is a filter for cleaning the fillings and comprises a filling container, a container handle, a water straining sieve and a manual pressure bar. The container handle is arranged on one side of the outer surface of the filling container, the manual pressure bar is arranged in the middle of the water straining sieve which is a filter sieve, a manual pressure handle is arranged at the upper end of the manual pressure bar, the manual pressure bar is perpendicular to a plane of the filter sieve, and the filter sieve can be exactly inlaid in the filling container. The water strainer has the advantages that the fillings such as meat fillings which are bought by people can be further cleaned, redundant juice in dishes can be removed, and accordingly cooking procedures are sanitary and simple and are easy to carry out.

The invention relates to a pre-baking method and device for pizzas. The method comprises the steps of splashing pizza mixing materials on a cake base at first, then continuously baking in a multi-stage oven, specially baking in a first-stage oven to melt cheese in the mixing materials, and enabling the other mixing materials to be fused with the cake base, wherein water on the surface of the cakebase and in the mixing materials begins to volatilize, and bright color of the mixing materials is maintained; baking in the second-stage oven to enable the water in the middles of the mixing materials and the cake base to begin to volatilize, further curing the mixing materials and the cake base, and meanwhile, enabling sauce in the mixing materials to begin to be liquefied so that the sauce andthe melted cheese tightly wrap the other mixing materials; and baking in the third-stage oven to continuously and stably volatilize the water in the centers of the mixing materials and the cake base from inside to outside, wherein the water of the inside of the cake base and the water of the outside of the cake base are consistent, textures are loose and soft, and the pizza is meltingly tender onthe inside and crispy on the outside.

The invention discloses EPA and DHA-enhanced healthy formula oil for cooking and a preparation method. The formula oil comprises the following components in parts by weight: 900-930 parts of soybean oil, 280-320 parts of rapeseed oil, 380-420 parts of peanut oil, 180-220 parts of sunflower seed oil, 40-60 parts of linseed oil, 380-420 parts of corn oil, 33-38 parts of Chinese prickly ash, 20-24 parts of star anise, 30-36 parts of spicy pepper, 3-7 parts of cinnamon, 3-7 parts of myrcia, 90-110 parts of scallion, 90-110 parts of ginger, 8-12 parts of garlic, 50-70 parts of EPA and 24-28 parts of DHA. The invention belongs to the technical field of edible oil, and particularly relates to the formula oil which is reinforced by matching and taking the EPA and the DHA according to a certain proportion and is suitable for residents to eat. The nutrition of the edible oil is very effective for fatty acid intake of daily diet of residents; metabolic diseases such as coronary heart disease, hypertension and diabetes mellitus can be prevented by reasonably taking in fatty acid; and meanwhile, seasoning spices are added into the edible oil, so that the phenomenon of nutrient loss caused by frying a fryer at high temperature in the cooking process is reduced, harmful substances at high temperature are prevented from being generated, and the cooking process is simplified.

The invention relates to the technical field of microwave ovens, and discloses a steaming and barbequing container and a microwave oven heating system. The steaming and barbequing container comprisesa water containing vessel (1), a placing shelf (2) and an upper cover (3) used for forming a steam heating space with the placing shelf (2), microwaves are allowed to penetrate through the water containing vessel (1) to form heating steam introduced into the steam heating space, the upper cover (3) comprises a cover body (300) and a check blocking layer (301) which is arranged on the cover body (300) and can stop all the microwaves from entering the steam heating space, the cover body (300) is made from a light-transmitting material, and the check blocking layer (301) forms light-transmittingmeshes. The steaming and barbequing container for a microwave oven can simultaneously achieve steam heating and barbeque heating to shorten the cooking time and simplify the cooking process.

The invention relates to a condenser for a pot. The condenser B is matched with a pot body A and is composed of a condenser outer body B1 and x vapor condensation pipelines B2x, wherein x is larger than or equal to 1. A thermal insulation layer with holes is arranged at the bottom of the condenser. The vapor condensation pipelines can be in a snake shape, a straight shape, a ball shape and the like. When food is cooked or stewed through the condenser, water and gas can be well saved.

This invention relates to a fish sauce and its practice which is made of the following materials by weight percent: wild M terminalis 100pc, salt 35pcs. This invention has the following advantages:(1)make the complex refined process of fish sauce programmatic and standardized which is suitable for industry production. (2)simplify the cooking process to be in line with increasingly accelerated pace of life in modern society. (3)the raw materials of this compound sauce is carefully selected and production techniques are strictly controlled. (4)has obvious effect on indigestion. (5) help to stimulate appetite and reinforce spleen for both the old and children.

The invention discloses an automatic cooking teaching device and method, and relates to the technical field of cooking equipment. According to the invention, the user can complete the corresponding cooking operation according to the sound signal and the light signal of the acousto-optic teaching mechanism, and does not need to consider the limitation of cooking duration and cooking time conditions, thereby greatly reducing the cooking threshold of the user, and facilitating a beginner to smoothly cook delicious dishes. Through the automatic seasoning configuration mechanism, accurate seasoning configuration is achieved, the situation that due to the fact that a user puts wrong seasoning types and weights in a mixed mode, the taste of dishes is poor is effectively avoided, the cooking process of the user is further simplified through automatic seasoning configuration, cooking of the user is greatly facilitated, and the cooking time of the user is effectively saved. The acousto-optic teaching mechanism is used for guiding the strength and frequency of stir-frying the food materials to the user, the user is guided to stir-fry the food materials through the visual light effect, it can be ensured that the food materials are heated evenly, and meanwhile the food materials can be effectively prevented from being burnt at the bottom.

The invention discloses an electric rice cooker and a rice cooking control method thereof. The electric rice cooker comprises a shell with a heating body, a pot liner arranged in the shell, a filter pot separably arranged in the pot liner and a cover body covering the pot liner, wherein the bottom of the filter pot is provided with a sleeve pipe which extends upwards; the lower end surface of thesleeve pipe is open and the upper end surface of the sleeve pipe is closed; at least one through hole is formed in the upper end of the sleeve pipe; a soup plate is arranged at the upper end of the sleeve pipe; and the soup plate has a first relative position where the through holes are positioned below the soup plate and a second relative position where the through holes are positioned above thesoup plate relative to the sleeve pipe. The electric rice cooker further comprises a driving mechanism used for driving the soup plate to move upwards to switch the soup plate from the first relativeposition to the second relative position on the sleeve pipe. The electric rice cooker can cook sugar-reducing rice and is simple in overall structure and convenient to clean.

The invention discloses a food steamer and a cooking appliance component. A food steamer comprises a steamer body and a water storage box; the water storage box is located in the steamer body, and provided with a water outlet located at the upper part of the bottom face of the steamer body; the water outlet is separated from the bottom face of the steamer body, and the water storage box is configured to perform water and gas exchange with the inner part of the steamer body through the water outlet. Through the water storage box for storing water in the steamer body of the food steamer, the steamer is continuously supplied with water, and the water amount at the bottom part of the steamer body is kept at a thin level through the principle of a connector, thus the heat for steam generation is reduced, the steam happening efficiency and convenience of the use of the food steamer are improved.