102results about How to "Speed up cooking" patented technology

A cooking device for cooking items over a heat source has a base with an annular reservoir having an inside rim defining an opening, a substantially circular cooking plate supported by the base, a rack supported by the base over the cooking plate, and a lid supported by the base over the cooking plate and the rack. The base of the cooking device has an annular cooking plate supporting surface located radially outwardly from an outside rim of the annular reservoir, an annular rack supporting surface located radially outwardly from the cooking plate supporting surface, an annular lid supporting surface located radially outwardly from the rack supporting surface, an outer rim projecting radially outwardly and upwardly from the lid supporting surface, an upwardly-projecting annular sealing portion located intermediate the rack supporting portion and the lid supporting portion, an annular cooking plate retaining surface disposed radially outwardly from the cooking plate supporting surface, and discrete support elements projecting downwardly from the base. A reversible cooking plate has a grilling surface on one side and a griddle surface on an opposite side. In one position, the grilling surface is directed upwardly and is inclined at an angle, in a second position, the griddle surface is directed upwardly and is substantially horizontal. A rim of varying height extends around the periphery of the griddle surface and aligns the griddle surface at an angle when in the first position.

The invention relates to a processing method of a salt-baked chicken product, which comprises the following steps: 1) pickling: trimming and weighing chicken thawed at 4 DEG C, and preparing a pickling solution according to the weight of the chicken, wherein the ratio of the pickling solution to the chicken is 1: 1; putting the pickling liquid and the chicken into a tumbling machine for vacuum tumbling for 5-15 hours to finish tumbling and pickling of the chicken; (2) taking out the chicken rolled, kneaded and pickled in the step (1); blanching until the center temperature of the chicken breast reaches 50 DEG C, then immediately transferring into an ultrasonic decocting pot, meanwhile, putting marinating liquid into a ultrasonic decocting pot, and under the condition that the temperature is 85 DEG C and the ultrasonic frequency is 20 kHz, carrying out assisted boiling by adopting 400-800 W ultrasonic waves until the center temperature of the chicken breast reaches 80 DEG C; and 3) cooling and vacuum packaging: cooling the chicken boiled in the step 2) with ice water, and performing vacuum packaging to obtain the water-baked salt-baked chicken product. The production process is simple, standardized and large-scale production is facilitated, the production time is greatly shortened, and the method has very wide prospects and values.