Cooking utensil and method method

A technology of cooking utensils and cooking methods, applied in the fields of cooking utensils and cooking, can solve the problems of hidden dangers of food safety, monotonous pasta flavor, affecting the health and use experience of consumers, etc., so as to improve nutritional value and taste, and improve digestibility. and biological value, the effect of enhancing human immunity

Pending Publication Date: 2019-01-15
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The produced pasta has defects such as monotonous flavor, low softness, poor taste, easy aging, and short shelf life.
[0005] (2) There are potential food safety hazards in the additives and improvers added to increase the flavor of pasta;
[0006] (3) There is a lack of monitoring of parameters such as temperature and humidity in the pasta making process, and the uncontrollable temperature and humidity will lead to the rapid reproduction of miscellaneous bacteria, and the yeast itself cannot inhibit the reproduction of miscellaneous bacteria, which will seriously affect the health of the eater and use to experience

Method used

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  • Cooking utensil and method method
  • Cooking utensil and method method
  • Cooking utensil and method method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0104] figure 2 A schematic diagram of a cooking appliance according to Embodiment 1 of the present invention is shown.

[0105] Such as figure 2 It shows that the cooking appliance 200 according to the present invention is an embodiment of a bread machine, including: the transmission pipeline 108 communicates with the accommodating portion 102 of the bread machine, the fermentation bacteria storage module 106 includes a lactic acid bacteria strain chamber 2022 and a yeast strain chamber 2024, Stirrer 116 includes a stirring bar 204 inside the bottom of the housing portion 102, and the temperature control module 104 includes a heating plate 206 located outside the bottom of the housing portion 102 and a temperature sensor 1042 attached to the housing portion 102. In addition, due to the circulation system of the refrigeration assembly more complex, figure 2 Refrigeration components are not shown.

Embodiment 2

[0107] image 3 A schematic flowchart of a cooking method according to Embodiment 2 of the present invention is shown.

[0108] Such as image 3 The cooking method according to the second embodiment of the present invention is shown, including: step S302, monitoring the first temperature value of the material in the container during the fermentation process, and monitoring the second temperature value of the material during the fermentation process; step S304, After obtaining the fermentation bacteria addition instruction, according to the corresponding relationship between the fermentation bacteria addition instruction and the weight value of the material, determine the transmission amount of the lactic acid bacteria colony and / or the transmission amount of the yeast colony, and the transmission amount between the lactic acid bacteria colony and the yeast colony Adding sequence; step S306, transport lactic acid bacteria colonies and yeast colonies to the container according ...

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Abstract

The invention provides a cooking utensil and a cooking method. The cooking utensil is provided with a containing part for containing materials, comprising a temperature control module arranged in cooperation with the containing part for monitoring a first temperature value of the materials before the fermentation process and monitoring a second temperature value of the materials during the fermentation process. By adopting the technical scheme of the invention, the pasta flavor is more rich, the soft and pleasant sour flavor of the pasta is increased, the deficiency of the fermented flavor ofthe pasta produced by the rapid fermentation method is remedied, the texture of the pasta is improved, and the growth and multiplication of the miscellaneous bacteria in the production process are inhibited.

Description

technical field [0001] The invention relates to the technical field of bread machines, in particular to a cooking utensil and a cooking method. Background technique [0002] Hand-making pasta is time-consuming and laborious. With the development of science and technology, bread machines have appeared to replace hand-made pasta. The method of making pasta with bread machines is generally yeast fermentation. The production process includes dough mixing ~ fermentation ~ shaping ~ fermentation ~ kneading noodles ~ Baking. [0003] In the related art, there are the following technical defects in the pasta made only by yeast fermentation method: [0004] (1) The produced pasta has defects such as monotonous flavor, low softness, poor taste, easy aging, and short shelf life. [0005] (2) There are potential food safety hazards in the additives and improvers added to increase the flavor of pasta; [0006] (3) There is a lack of monitoring of parameters such as temperature and hum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J44/00A21C13/00
CPCA47J44/00A21C13/00
Inventor 李嗣乾房振陈轩
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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