82results about How to "Unified taste" patented technology

The invention discloses a snowflake beef processing method. The processing method comprises technological steps as follows: a frozen beef raw material is unfrozen; beef tallow is refined; an auxiliary material and an injection are prepared; the raw material is subjected to injection and then is cooled; and snowflake beef is obtained after quick freezing. With the adoption of the method, efficient industrial and standardized production of the snowflake beef is realized, the quality stability is improved, and unification of product taste is guaranteed; the injection containing the refined beef tallow is injected into the beef, so that the fat content, the taste, the flavor and the hot-processing property of the beef are improved.

The invention discloses a method for processing spicy chicken wings, which comprises the following steps: using chicken wings as a raw material; rinsing the chicken wings in warm water at a temperature of 40 to 50 DEG C for two times or three times; soaking the rinsed chicken wings in a mixed liquor confected by water, salt and distilled spirit for 40 to 50 minutes; performing microwave (with an output frequency of 2450 MHz and a power of 0 to 750 W) heating treatment for 2 to 10 minutes; placing the microwave heated chicken wings in brine containing seasonings of light soy sauce, the salt, white sugar, the distilled spirit, garlic, ginger, pepper, cayenne pepper, five spice powder and the like and boiling the mixture with a big fire for 8 to 10 minutes; slightly boiling the mixture for 60 to 90 minutes; vacuum-packing the cooked chicken wings; and finally carrying out pasteurization on the packed chicken wings. Therefore, the chicken wings taste fresh and tasty, salty and sweet, spicy and lasting. The method for processing the spicy chicken wings is safe and reliable and is suitable for large-scale production.

The invention discloses coffee making equipment and a control method of the intelligent hand-brewed coffee making equipment. The intelligent hand-brewed coffee making equipment comprises a workbench,a water supply device, a supporting component, at least one mechanical arm and a controller, wherein the water supply device, the supporting component and the at least one mechanical arm are arrangedon the workbench, the water supply device is provided with a first weightometer, the supporting component is provided with a second weightometer used for weighing a sharing kettle, and the controllercontrols the mechanical arm to grab a filter cup from the workbench and place the filter cup on the supporting component, controls the mechanical arm to grab the sharing kettle from the workbench andplace the sharing kettle below the filter cup located on the supporting part, controls the water supply device to inject hot water into the kettle, and controls the mechanical arm to add hot water into the filter cup through the kettle based on weighing of the second weightometer so as to brew coffee powder in the filter cup. The intelligent hand-brewed coffee making equipment has the advantages of being high in coffee brewing speed, accurate in weight control and uniform in taste.

The invention relates to a food material discharging device, which is used for adding food materials into a cooking pot. The food material discharging device comprises a support frame, a rotary driver, a rotating table and at least two food material discharging mechanisms, wherein the rotary driver and the rotating table are arranged on the support frame; the at least two food material dischargingmechanisms are arranged on the rotating table; the rotary driver is used for driving the rotating table to rotate; and the food material discharging mechanisms are distributed and arranged in the circumferential direction of the rotating table. Each food material discharging mechanism comprises a quantitative material pushing assembly, a food material storage device and a discharging control assembly; the food material storage device is positioned on the quantitative material pushing assembly; the discharging control assembly is arranged on the food material storage device; each discharging control assembly is used for controlling food materials in the food material storage device to enter the quantitative material pushing assembly; and the quantitative material pushing assembly is used for pushing the food materials into the cooking pot. The food material discharging device has the advantages that the automation and quantification of the food material addition can be realized; the occasion and the sequence for putting the food materials into the pot are guaranteed; the taste of cooked dishes is unified; and the effect is good.

The invention discloses a control system for a standardized kitchen of Chinese food, which comprises a plurality of kitchen heating devices, a plurality of Chinese food making containers, an information acquisition machine, and a server having installed computer program, wherein the information acquisition machine and the kitchen heating devices are connected with the server; the information acquisition machine acquires the identification information of Chinese food dish and transmits the identification information to the computer program of the server, and the corresponding cooking technology is distributed to the free kitchen heating device according to the identification information by the computer program so that the kitchen heating device works in corresponding work mode according tothe cooking technology. The system realizes the precision quantization of heat control, proportion of side dishes and seasoning dosage by setting the cooking technology of each Chinese cook dish, thereby guaranteeing uniform taste of each Chinese cook dish and realizing the standardization of cooking; in the progress, the labor requirement of kitchen is reduced, the space of kitchen is saved, andthe cost of labor is reduced.

The invention discloses a fermented chili production process which is used for processing fermented chilies by virtue of fermented chili production equipment. The fermented chili production equipment comprises a peeling and cleaning mechanism, a drying mechanism and a stirring, chopping and pickling mechanism which are arranged in sequence, wherein the peeling and cleaning mechanism comprises a roller conveyer, a spray rinsing device and a collecting box; the roller conveyer is arranged obliquely; and a stirring and chopping device is provided with three rotatable parallel stirring and cutting devices, wherein the stirring and cutting device in the middle is positioned on a horizontal plane, the stirring and cutting devices at two sides are positioned on a horizontal plane, and the horizontal plane of the stirring and cutting devices at the two sides is higher than the horizontal plane of the stirring and cutting device in the middle. The fermented chili production process comprises the following production steps: 1) peeling and screening raw materials; 2) cleaning the raw materials; 3) drying the raw materials; 4) cutting and chopping the raw materials; and 5) adding and stirring the raw materials, and carrying out packaging and fermenting. The fermented chili production process is fully automatic and can enable chilies to be cut and chopped in the same size.

The invention discloses a cooking gas stove, a cooking system and a cooking method. The cooking gas stove comprises a gas stove body, an absolute position encoder, a motor, a motor drive and a controller; an output shaft of the motor and a rotating shaft of a manual switch are connected through a gear coupling mechanism; the absolute position encoder is arranged an the output shaft of the motor; an output end of the absolute position encoder is connected with an input end of the controller; an input end of the motor drive is connected with the controller, and an output end of the motor drive is connected with a control end of the motor; and as the motor and the absolute position encoder are added based on a traditional gas stove, the automatic fire adjustment of a cooking range is realized, and the rotating angle information of the manual switch corresponding to corresponding fire can be recorded. Users can use the cooking system for downloading a menu, and perform a cooking operation through a voice broadcast cooking process and automatic adjustment of the fire of the gas stove; and even if the cooking technology is not mastered, the users can cook standard dishes with delicious taste and unified flavor.

A method of controlling a drinking water includes allowing a user to input a water discharge signal through an input lever, opening a first valve when a channel is closed by a water discharge valve to supply drinking water to a mixing tank, when the amount of drinking water supplied to the mixing tank reaches a first predetermined amount, opening a second valve to supply minerals to the mixing tank, and, when the amount of drinking water supplied to the mixing tank reaches a second predetermined amount, opening the water discharge valve to discharge mineral water to the outside through a spout.

The present invention discloses a regulating multi-layer beef pie processing method which comprises the following processing steps: 1) ingredients are blended; 2) fine trimmed beef knuckle is taken and cut into blocks with a length of 3-5 cm and the fine beef is minced into fine beef stuffing with a diameter of not more than 6 mm using a mincing machine; 3) the mixture of the blocks and the stuffing and the ingredients are stirred together; 4) the stirred raw materials are put into casings using a filling machine; 5) the filled casings are put into a refrigeration storage at -35 DEG C to conduct quick-freezing and shaping; 6) the shaped materials are thawed to -2 to -5 DEG C and the thawed materials are sliced; 7) the sliced raw material beef slice is subjected to slice pressing using a press molding machine at a pressure of 0.4 MPA; 8) the pressed material is quick-frozen and sawed into slices; and 9) the sawed slices are packaged. The prepared regulating multi-layer beef pie by the processing method is good in layering effect, no adhesion occurs between layers and a complete product can be formed.

A food processor has a base seat; a processing chamber installed on the base seat; a rotary roller for containing food, which is driven by a motor and rotablely disposed in the processing chamber and cooperate with said processing chamber coaxially; a steam generating unit is installed in the base seat, the steam outlet of the steam generating unit stretches into the processing chamber. Steam is used to heat and cook the nuts, frozen food and other food, because of the rotary roller, the rotation of the rotary roller can drive the hot steam to be fully distributed in the whole processing chamber. The surface of the food can fully contact the hot steam. The food is heated and cooked evenly, the processing speed is quicker, and the taste is unified.

The invention provides a making method of an instant beef noodle soup base. The making method includes the following steps that 1, beef tendons and fat of fresh beef are removed, lean beef is left, dehydrated and then smashed, and beef powder is prepared; 2, the beef powder, beef bone seasoners and seasoning powder are mixed in the weight ratio of 1:(0.2-0.8):(0.5-1.5), the obtained mixed powder and water are mixed in the weight ratio of 1:(8-12), the mixture is sufficiently stirred and dissolved, and the product soup base is obtained. By means of the method, the making process of a beef noodle soup base is simplified, standard and large-scale production of the beef noodle soup base is achieved, and the problems that the traditional soup base making process is complex, the technical requirement is high, and the supply quantity is insufficient are effectively solved; in addition, the made soup base is unified in taste and sufficient in meat fragrance, soup is thick and clear and bright in color, and the original flavor of Lanzhou beef noodles is kept to the maximum degree.

The invention relates to automatic kitchen equipment. The equipment comprises a first refrigerator device, a second refrigerator device, a material box grabbing and placing device, an automatic cookerdevice, an automatic frying and cooking kitchen device, an automatic dish putting device, a steaming cabinet device, a first conveying device, a second conveying device, a third conveying device, a fourth conveying device, a fifth conveying device and a meal material rotating device. The first refrigerator device, the automatic cooker device and the automatic frying and cooking kitchen device areall located beside the material box grabbing and placing device, and the material box grabbing and placing device can place a material box of the first refrigerator device on the automatic cooker device. The automatic kitchen equipment has the advantages that the full-automatic, unmanned, standardized and programmed food material processing work is achieved, processed food materials are uniform in taste, the equipment is efficient, rapid, compact in structure, low in equipment cost, beneficial to popularization and the like.

The invention discloses a method for preparing Dongpo pork with tea aroma. The method includes steps of (1) raw material processing working procedures for selecting streaky pork, (2) low-concentration black tea soup and high-concentration black tea soup preparing working procedures, (3) blending working procedures, (4) injection and rolling and rubbing working procedures, (5) blanching, candy frying coloring working procedures and marinating working procedures and (6) sauce reduction working procedures. The method has the advantage that the quality of the Dongpo pork with the tea aroma can be comprehensively enhanced from three aspects of colors, aroma and taste by the injection and rolling and rubbing working procedures and the sauce reduction working procedures.

The invention relates to a liquid beverage containing anti-permeation capsules. The liquid beverage is composed of the anti-permeation capsules with waterproof layers and of different tastes and a beverage storage liquid. The liquid beverage has the advantages that the capsules of various tastes are contained, and the capsules impart rich and varied types of flavor experience to the liquid beverage; natural plant polysaccharides are adopted as a membrane material to greatly improve the mouthfeel in an edible process, the problem of membrane penetration in the prior art is also solved, and theunique taste of the capsules can also be kept for a long time.

The invention relates to the field of cooking technology, and specifically relates to a preparation method for braised hu mutton with soy sauce. The preparation method for the braised hu mutton with the soy sauce comprises five steps of selecting raw materials, selecting a cookstove and firewood, blanching, laying materials and cooking. In the cooking step, a big fire is used and burns the bottom of an iron pot uniformly; the cooking time is controlled within 20-30 minutes; then the fire is changed into a middle fire, the completion of the middle fire cooking is determined by using the hu mutton becoming light red as a standard; then fire is changed into a small fire, the cooking time with the small fire is controlled within 20-30 minutes; hereafter, the open fire is extinguished; the auxiliary materials are picked out from the pot 10-15 minutes after the open fire is stopped, so that a pot braised hu mutton with the soy sauce is obtained. By introducing novel condiments such as dark soy sauce, light soy sauce, chicken extract and the like to braise the mutton with the soy sauce, the novel condiments are fused in the taste of the mutton; the taste is pure and unity, without any separation sense; at the same time, the braised mutton with the soy sauce prepared by the method is crisp but not greasy, is fragrant without mutton odour, and has bright red color.

The invention provides a granulated tea. The granulated tea includes a tea pellet core, and a tea gel layer covering on the surface of the surface of the tea pellet core. The tea which is easily broken is prepared into the pellet in different size, the tea is easy to be stored under the condition of covering the tea gel, mildew is not easily appeared, taste is easy to be unified, the tea soup is clear, tea flavour releases slowly during brew and drinking, brew and drinking time is more, and the difference of before and after taste is small.

The invention relates to a nutritional and health-care avicennia marina mooncake. The nutritional and health-care avicennia marina mooncake includes a mooncake skin and mooncake filling wrapped with the mooncake skin. The mooncake filling IS prepared from, by weight, 80-125 parts of avicennia marina kernels, 25-60 parts of walnut kernels, 20-55 parts of olive kernels, 75-120 parts of sesame seeds, 75-115 parts of apricot kernels, 60-95 parts of shelled melon-seeds, 10-22 parts of orange cakes, 20-45 parts of melon strips, 35-70 parts of pork and 25-35 parts of peanut oil. The invention further discloses a making method for the nutritional and health-care avicennia marina mooncake. The nutritional and health-care avicennia marina mooncake is exquisite in appearance, soft and delicate in mouthfeel, fragrant in taste, not greasy, clear in surface pattern, low in sugar and lipid content, rich in dietary fibers, free of any preservatives and conducive to the health of people, and can well meet the people's requirements for taste, nutrition and health.