Electric cooker with post-fermentation function and making method of fermented foods

A technology for electric cooking utensils and fermented food, which can be used in household utensils, food science, kitchen utensils, etc., and can solve problems such as stopping work and being unable to use fermented food

Active Publication Date: 2014-10-15
王晓东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0028] But these above-mentioned electric cooking utensils have the following disadvantages: at present their work process is: heat immediately after starting, although some electric heating cooking utensils with reservation function, such as CN201220644

Method used

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  • Electric cooker with post-fermentation function and making method of fermented foods
  • Electric cooker with post-fermentation function and making method of fermented foods
  • Electric cooker with post-fermentation function and making method of fermented foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] The fermented food production method provided in this example is to modify the structure of the rice cooker disclosed in ZL201310554429.0 slightly to become an electric cooker with a post-fermentation function, and use the control device on it to control the heating device to heat the inner pot. The food material is made into fermented food, thus completing the production process. figure 1 It is a schematic diagram of the structure of this electric rice cooker, such as figure 1 As shown, this electric cooker mainly includes a pot shell 1, a cooking switch 2, a pot aluminum liner 3, a pot cover 5, a heating plate 6, a support tray 8, a support foot 81 and a control device; wherein the pot shell 1 is provided with a pot Cavity, the pot aluminum liner 3 is housed in the pot cavity, the pot cover 5 is installed on the pot aluminum liner 3, the heating plate 6 is installed at the position below the pot aluminum liner 3 in the pot cavity, the inner surface of the bottom surfa...

Embodiment 2

[0092] The fermented food production method provided in this embodiment is to slightly modify the structure of the electric saucepan disclosed in ZL201320471489.1 to become an electric cooker with a post-fermentation function, and use the control device on it to control the heating device to heat the inner pot. The ingredients in the pot are made into fermented food, thus completing the production process. figure 2 It is a schematic diagram of the structure of this electric saucepan, such as figure 2 As shown, this electric saucepan mainly includes a pot body, a pot cover 2, an inner pot 12, a heating device and a control device; wherein the pot body includes an outer pot 11 and a casing 10; the casing 10 includes a side shell 101 and a base 102; The heating device is installed between the outer pot 11 and the casing 10 , while the control device is arranged on the side casing 101 .

[0093] In this embodiment, at least one vent hole is formed on the pot cover 2 of the abov...

Embodiment 3

[0098] The fermented food production method provided in this embodiment is to slightly modify the structure of the electric steamer disclosed in ZL201320399015.0 to become an electric cooker with a post-fermentation function, and use the control device on it to control the heating device to heat the steamed food. The food material in the layer (ie steaming tray) is made into fermented food, thereby completing the production process. image 3 It is a schematic diagram of the structure of this electric steamer, such as image 3 As shown, this electric steamer mainly includes a base 9, a steaming layer 1, a pot cover 3, a control device and a heating device; wherein the steaming layer 1 is composed of multi-layer steaming layer units, stacked on the base 9; the pot cover 3 is placed On the steaming layer 1; the control device and the heating device are arranged in the base 9.

[0099]In this embodiment, at least one ventilation hole is formed on the lid 3 of the electric steamer...

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Abstract

Disclosed are an electric cooker with a post-fermentation function and a making method of fermented foods. The electric cooker includes an electric rice cooker, an electric soup pot, an electric hot pot, an electric stewpot, an electric steamer, a normal-pressure electric wok including an electric frying wok, a high-pressure electric pot, an electric kettle, a bread maker and a steamed bun maker. A control device of the electric cooker is provided with a fermented food making control program. The making method of the fermented foods includes a pre-treatment phase A, a cooking phase B, a cooling phase B1 and a fermenting phase C. The electric cooker and the making method of the fermented foods have the advantages that the soaking, steaming, bacteria mixing and fermenting steps required by the making of homemade natto are combined in a whole, and the whole course of soaking, cooking, cooling and fermenting can be automatically completed just after a user put food materials, water and edible fermentation bacteria into an inner pot or inner bucket of the electric cooker at one time and presses a button to start the electric cooker, the process is very simple and easy, complexity in making of the homemade natto is greatly reduced, and accordingly, full-automatic making of the natto is achieved and the development trend of the modern society is met.

Description

technical field [0001] The invention belongs to the technical field of food processing methods and equipment, in particular to an electric cooker with a post-fermentation function and a method for making fermented food. Background technique [0002] Natto is a traditional Japanese health food, which is traditionally made from soybeans fermented with Bacillus natto. With the advancement of technology, modern microbiological research has proved that Bacillus natto has a wide range of adaptability, strong vitality, strong reproductive capacity, fast formation of dominant populations, long life cycle, and can reproduce and grow on almost any food containing protein, sugar and other nutrients. (Of course, because of the high protein content of beans, it is better to breed and grow on beans). Its reproductive ability is 10 times that of ordinary microorganisms, and it is very easy to survive. It can form spores in adverse environments and produce high-strength protective effects....

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/24A47J36/00A23L11/50
Inventor 王晓东
Owner 王晓东
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