Food cooker with temperature pressure control and cooking method
A cooker and food technology, applied to cooking utensils, pressure cookers, household appliances, etc., can solve the problems of poor quality, unevenness, and long taste time of dishes, so as to avoid overheating, fast response, and good food quality Effect
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Embodiment 1
[0060] Embodiment one, the cooking of rice.
[0061] The cooker used is 30cm in diameter, with an interlayer thickness of 8mm, resistance heating, and cooling water cooling.
[0062] Take 500g of rice, wash it, put it into the pot, add an appropriate amount of water (rice:water=1:1.2, mass ratio) to start the controller, set K i = 0 (i = 1, 2, 3), K z =1, where 0 means open state, 1 means closed state, vacuum time t z =5min, close the lid tightly, K 1 , K 2 , K 3 , K z Work according to the control switch action method of the aforementioned temperature and pressure control food cooker, and cook according to its standard cooking curve. The rice sensory evaluation method in GB / T 15682-2008 and the rice sensory quality scoring standard in Appendix B are used to score the present invention and the comparison.
[0063] The standard curve for rice cooking is:
[0064]
[0065] Pc ( Mpa ) = ...
Embodiment 2
[0070] Embodiment 2, rice cooked under different vacuum degrees, different heat sources, and different heat-carrying fluid conditions.
[0071] Adopt the cooking method of embodiment one to cook rice, cooker except that vacuum degree, heat source, heat-carrying fluid are different, other is identical with embodiment one. Stress relaxation properties of rice were measured with a texture analyzer model TA-XTPlus produced by Stable Micro Surrey, UK. When measuring, the probe is P6 (diameter is 6mm, area is 2.826×10 -5 m 2 ); test mode: Measure Force in Compression; probe operating program: HoldUntil Time; test parameter settings: pre-test rate 1mm / s, test rate 1mm / s, post-test rate 10mm / s, deformation set to 20%, The hold time is 60s, the trigger force is 10g; the data acquisition is 100P / min. Stress (Pa) = bearing force / stressed area. The result is as follows:
[0072] Table 2 Stress relaxation parameters of rice under different conditions
[0073]
[0074] Note: The co...
Embodiment 3
[0079] Embodiment three, the cooking of braised fish block.
[0080] Main ingredient: silver carp 500g
[0081] Seasoning: salt (1.2%), ginger (3%), onion (1.5%), light soy sauce (3%), dark soy sauce (3%), cooking wine (3%), monosodium glutamate (0.1%), chicken essence (0.5%) %), white sugar (2%), vegetable oil (2%), all above are the percentage quality relative to main ingredient.
[0082] The production method is as follows:
[0083] Get silver carp 500g, clean, cut into pieces, stir evenly after adding the seasoning, put into the pot, cooking device is the same as embodiment one.
[0084] The hardness, elasticity, chewiness and other indicators of the fish pieces were measured with a texture analyzer model TA-XTPlus produced by the British Stable Micro Surrey Company.
[0085] Standard temperature curve for braised fish nuggets:
[0086]
[0087] Pc ( Mpa ) = ...
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