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Blanching method, blanching system and cooking device including the same

A technology for boiling water and water pot, which is applied to cooking utensils, the structure of cooking utensils, inserts, etc., can solve the problems of no material washing/cooling, reduced cooking quality, soft taste, etc., to reduce nutrient loss, and the taste is crisp and fresh. energy effect

Inactive Publication Date: 2019-01-11
PANSUM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned blanching system separates the blanched material from the hot water by changing the position of the blanching pot, but it does not have the function of rinsing / cooling the blanched material, resulting in a decrease in cooking quality
For example, vegetable materials that have not been rinsed in cold water after blanching have deficiencies of nutrient loss and soft and rotten taste

Method used

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  • Blanching method, blanching system and cooking device including the same
  • Blanching method, blanching system and cooking device including the same
  • Blanching method, blanching system and cooking device including the same

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Embodiment Construction

[0046] figure 1 and 2 The structure of the preferred embodiment of the cooking apparatus of the present invention is shown as a whole. like figure 1 and 2 As shown, the cooking equipment includes a cooking and frying system 10, a feeding device 20, a blanching system 30 and a lubricating oil system 40, which are operated under the control of the control system; wherein, the feeding device 20 includes a plurality of annularly arranged feeding boxes 222 ( See Image 6 ), the frying system 10 , the blanching system 30 and the lubricating oil system 40 are distributed around the feeding device 20 , and the lubricating oil system 40 is arranged between the frying system 10 and the blanching system 30 . In the present invention, the blanching system refers to that it uses hot water as the heating medium to preliminarily cook the material (for example, blanching or pre-cooking), and the lubricating oil system refers to that it uses edible oil as the heating medium to preliminaril...

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Abstract

The invention relates to a blanching method, blanching system and cooking device including the same. The blanching system includes a heating device, a cooling device, a water pot, a blanching container with a hole and a container driving device. The blanching method comprises the steps of automatically washing / cooling the blanched material separated from the hot water after blanching the materialsto be blanched, so that the cooking quality can be effectively improved.

Description

technical field [0001] The present invention relates to a blanching method for cooking materials, a system and cooking equipment for realizing the method. Background technique [0002] The application of blanching in Chinese cuisine is also very common. Vegetables, poultry meat, seafood, etc. may be preliminarily cooked by this method. Boiled water is divided into three types: cold water blanching, hot water blanching, and boiling water blanching. Cold water blanching is a method of heating cold water and materials or deodorizing and increasing spices together. It is mostly used for the preliminary cooking of animal raw materials; hot water blanching When the water temperature reaches 50°C-90°C, the materials are put into the blanch, which is mostly used for the preliminary cooking of seafood raw materials; the boiling water blanch is a method of heating the materials in the pot after the water is boiled, which is mostly used for fish and vegetables. Preliminary cooking of ...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/20A47J36/00
CPCA47J27/002A47J36/00A47J36/20
Inventor 不公告发明人
Owner PANSUM TECH
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