101results 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.

A rotisserie device useful in a partially opened, hinged, covered grill includes a support ring that is shaped and configured to inhibit airflow into and out of the grill when the cover is partially opened. The support ring includes one or more cover supporting portions or chocks that hold the cover and base apart when the cover is partially opened, and one or more apertures through the ring that can receive a rotatable spindle which serves as or which drives a removable, rotatable rotisserie spit.

Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.

The invention relates to an electric oven, which comprises a housing, an oven part, an oven cavity, an oven door, electric heaters and convection fans, wherein the convection fans include two cross-flow fans and a centrifugal fan, the two cross-flow fans are arranged on the same side outside the oven cavity in the oven part, the centrifugal fan is arranged on the other side outside the oven cavity, and the electric heaters are respectively arranged near the cross-flow fans and the centrifugal fan. The electric oven has the following positive effects: airflow which keeps the flow direction relatively stable and flows circularly is formed in the oven cavity, thereby enabling heat in the oven cavity to be distributed more uniformly; and when flowing through the food, the hot air can carry out heat exchange with the food more uniformly, thereby keeping the temperature rise status of all the parts of the food stable and improving the cooking speed of the food.

The invention relates to the technical field of kitchenware and discloses an electric steaming furnace with hot air flow. The electric steaming furnace comprises a furnace body, wherein the furnace body is provided with a furnace cavity, the side of the furnace cavity is provided with a steam generating device which provides steam for the furnace cavity, the furnace cavity is provided with an air intake used for absorbing steam, the air intake is correspondingly provided with an air draft device, the air intake is provided with a hot air flow device which is used for being communicated with the steam, the top of the furnace cavity is provided with a heating cavity, the heating cavity is provided with a heating coil used for heating the steam, the heating cavity is provided with an air outlet used for feeding heated overhigh-temperature steam into a cavity, and the furnace cavity is internally provided with a constant pressure exhaust system. The electric steaming furnace in the structure can cause the temperature of the furnace cavity to be uniform, the utilization rate of heat is high, the energy saving effect can be realized, and the electric steaming furnace has high safety.

Gypsum board having improved performance is obtained by controlling the distribution of starch in the gypsum core of the board and the gelling temperature of the starch. Starch migration in the board is controlled by the degree of acid-modification, to adjust the starch viscosity profile. The starch gelling temperature is controlled by chemical modification of the starch —OH groups.

An article of cookware for use in an oven, wherein the artiste of cookware comprises a base having an upper surface, wherein at least a first region of the upper surface incorporates a plurality of upward protrusions, and wherein the uppermost regions of said protrusions are substantially coplanar for supporting a food product for cooking. Preferably the upper surface between said protrusions is inclined relative to the uppermost regions of said protrusions. A gutter may be provided around at least part of said first region, arranged such that liquid released from a foodstuff during cooking flows into the gutter. The invention further provides a method of cooking using an oven and such an article of cookware.

The invention provides a temperature regulation system and a cooking utensil. The cooking utensil comprises a pot body and a pot lid, and the temperature relation system is arranged on the pot body and the pot lid. The temperature regulation system comprises an internal circulation system, a semiconductor chilling plate, an external circulation system, a power supply circuit and a control system,wherein one side of the semiconductor chilling plate is used for exchanging heat with the internal circulation system, the external circulation system is used for exchanging heat with the other side of the semiconductor chilling plate, the power supply circuit is used for supplying power to the semiconductor chilling plate, and the control system is used for controlling the working states of the internal circulation system, the semiconductor chilling plate and the external circulation system. According to the temperature regulation system, the working states of the internal circulation system,the semiconductor chilling plate and the external circulation system are controlled through the control system so as to rapidly increase the temperature in the cooking utensil or keep the temperatureand pressure in the pot body constant and rapidly reduce the temperature and pressure, and thus the cooking speed is further increased; besides, rapid pressure reduction of the cooking utensil is achieved, and therefore the lid can be rapidly opened, and the man-machine performance and safety are improved.

Provided is an electric oven. The electric oven includes a cavity defining a cooking chamber, a heater mounted in the cavity and a tray member on which food is loaded, the tray assembly being slidably inserted into the cavity and plated to enhance heat absorption rate.

The invention belongs to the technical field of kitchen utensils, and particularly relates to cooking equipment. The cooking equipment comprises a cavity, a steam generator, at least one first heating piece and at least one second heating piece, a cooking cavity is formed in the cavity, the steam generator is arranged outside the cavity and used for generating steam, the first heating pieces are arranged outside the cavity and correspond to a top plate and/or a back plate of the cavity, the second heating pieces are arranged outside the cavity and correspond to at least one side plate of the cavity, at least one opening communicated with the cooking cavity is formed in the side plate, and steam enters the cooking cavity through the opening after being sequentially heated by the first heating piece and the second heating piece. According to the cooking equipment, superheated steam with high temperature can be formed, the superheated steam is introduced into the cooking cavity through the opening, and the cooking temperature in the cooking cavity can be effectively increased, so that the cooking speed is increased, the cooking time is shortened, and the cooking effect on food is guaranteed.

A cooking rack for bacon, or other food products, includes several articulated planar members defining a series of connected V-shaped structures. Each planar member, which may be defined by a plurality of generally parallel wires or other members, is generally porous. Bacon strips are placed on the planar members, and the rack is placed in a cooking vessel. The porosity of the planar members allows air to flow around the bacon during cooking, and allows liquids to fall from the bacon into a vessel below. The V-shaped structures may include spacers which prevent adjacent strips of bacon from touching each other.

The invention relates to a cooking utensil dedicated for a steam box. The cooking utensil dedicated for the steam box comprises a steaming pot cover and a steaming pot body, the steaming pot cover is covered on the steaming pot body, the steaming pot body is composed of a steaming pot outer wall and a steaming pot inner wall, and a gap sandwich layer is arranged between the steaming pot outer wall and the steaming pot inner wall, namely a steaming pot sandwich layer; the bottom of the steaming pot outer wall is provided with an outer wall air inlet hole, the upper part of the steaming pot inner wall is provided with an inner wall air inlet hole, and steam is circulated between the outer wall air inlet hole and the inner wall air inlet hole through the steaming pot sandwich layer. The cooking utensil dedicated for the steam box has the advantages that food cooking is conducted by adopting the steaming pot, on the condition of the same steam amount, the space for heating needed by the steam is reduced, ineffective losses of heat are avoided, heat exchange efficiency between the steam and food is improved at the same time, and thus the speed for food cooking is increased; especially a remarkable improvement effect is shown in aspects of conducting cook of food with fewer amount or cooking soup for a long time or decocting tendon.

The invention relates to an automatic stir-frying machine. The automatic stir-frying machine comprises a base, a heating furnace, a frying pot, a driving device and a stirring spatula, wherein the heating furnace is fixed on the base, the frying pot is arranged on the heating furnace, the driving device is arranged above the frying pot, and the stirring spatula is in transmission connection with the driving device and faces towards the stirring pot; and a lead screw is arranged above the base along the vertical direction, a driving motor is in transmission connection with the lead screw, a nutblock matched with the lead screw is arranged on the lead screw, and the driving device is fixedly connected with the nut block through a fixed bracket. By virtue of a lead screw nut structure, the up-down movement of the stirring spatula is realized, and the up-down stirring operation of Chinese dishes in the cooking process is maximally simulated, so that the dishes are uniformly heated and arerelativley good in taste.

An electric cooker, comprising: outer shell, electric heating disk equipped in the outer shell, pan on the heating disk and pan cover, the pan is pottery pan of high-sintering, ceramic color glaze of high-sintering is covered on the inner side and outer side of the pan, the pan bottom is the polishing plane. When comparing with current technique, the invention is characterized by no aluminium pollution, no specimen ore, no bacterial, high thermal efficient, environmental protection and energy saving.

The invention provides a pot cover device and a cooking pot. The cooking pot comprises the pot cover device, the pot cover device comprises a driving device, a supporting base, a drive strip, a connection support and a pot cover body, the driving device is installed on the supporting base, connected with the drive strip, and is used for driving the drive strip to move in the length extension direction of the drive strip, and the connection support is installed on the supporting base in a sliding mode, and is connected with the drive strip and the pot cover body separately. The pot cover deviceand the cooking pot can achieve automatic closing and opening of the pot cover body, thus the operation is facilitated, and the cooking efficiency is improved.

The invention relates to souffle muffin premixed flour and application thereof, and belongs to the field of baking food raw materials. The souffle muffin premixed flour is prepared from, by weight, 10-20 parts of low gluten wheat flour, 10-20 parts of corn starch, 5-15 parts of egg protein powder, 8-12 parts of polyglycerin fatty acid ester, 4-6 parts of double-effect baking powder, 0.3-0.5 part of acidity regulator, 1-3 parts of mono-diglycerin fatty acid ester, 1-2 parts of polyoxyethylene (20) sorbitan monooleate, 0.3-0.6 part of edible salt, 0.05-0.1 part of thickening stabilizer, 30-40 parts of white sugar and 3-8 parts of natural edible sweet sugar. souffle muffins prepared by using the souffle muffin premixed flour have the advantages that the batter mixing effect is good, the muffins are thick in appearance, low in hardness, softer in mouthfeel and plump and upright without half-baked taste or collapse.

An improved dispenser unit for dispensing bulk food items, including a cabinet having at least one hopper having a drum with product compartments, a deflector and flexible gate valve, a dispense assembly, and a control system. The dispense assembly may or may not include one or more belts and/or sensors. The product compartments include flexible and/or elastic membranes, which dynamically change the effective product storage volume within a compartment, and eliminate rigid or semi-rigid pinch points between the drum and drum compartment. A product flow divider may be positioned above the receiving container in the dispense assembly, said divider configured to cause the dispensed product to divide into two or more flow streams into the receiving container. The receiving container may be vibrated or oscillated.

The invention provides a control method of a cooking utensil. The cooking utensil comprises a pot body, a pot cover and an air pump, wherein the pot body is used for containing cooked food, the pot cover is arranged on the pot body, and the air pump can pump air into a cooking cavity of the pot body. The control method includes an air pump detection stage, wherein the air pump detection stage includes the steps that S11, the air pump operates for a first preset duration so as to pump air into the cooking cavity; S12, after the air pump operates for the first preset duration, if the cooking utensil receives a pressure rise signal, it is judged that the air pump works normally, and if the cooking utensil receives no pressure rise signal, it is judged that the air pump works abnormally. By means of the technical scheme, the problem that the overall cooking time is too long or the uncovering waiting time is too long in the prior art is solved, and the problem that whether or not an air pump works normally cannot be judged before a cooking utensil operates in the prior art is also solved.

The invention provides a cooking utensil. The cooking utensil comprises a cooking cavity, a heating device, an air inlet channel, an air pump and an exhaust port, wherein the cooking cavity is used for containing food materials, the heating device is used for heating the cooking cavity, the air inlet channel makes the cooking cavity communicated with the outside of the cooking utensil, the air pump is arranged on the air inlet channel so as to pump air outside the cooking utensil into the cooking cavity, and the exhaust port is provided with a pressure limiting valve and communicated with thecooking cavity so as to make gas in the cooking cavity flow out of the cooking utensil; through the air pump, cold air can be pumped into the cooking cavity in the presence of pressure in the cookingcavity, and the cold air is mixed with gas in the cooking cavity and then discharged through the exhaust port. By means of the technical scheme, the problem of overlong overall cooking time or overlong uncovering waiting time in the prior art is effectively solved.

The invention relates to a steam generation device for a steam box and a control method of the steam generation device. The steam generation device comprises a steam generator with an electric heatingelement at the bottom, and the steam generator is provided with a steam outlet. The steam generation device is characterized by further comprising a pressurization device with a steam inlet and a steam discharge outlet, wherein the steam inlet of the pressurization device communicates with the steam outlet of the steam generator, and the steam discharge outlet of the pressurization device communicates with a steam liner. Compared with the prior art, the steam generation device has the advantages that by adding the pressurization device at the steam outlet of the steam generator, the steam above 100DEG C can be generated under the standard atmospheric pressure, the cooking speed of food can be increased and the cooking time can be shortened; and when the atmospheric pressure is lower thanthe standard atmospheric pressure, the boiling point of water can be increased by means of the pressurization device, and a better cooking effect can be obtained.

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.