A chocolate chip culinary garnish that utilizes flow rate variation

Abstract

The invention discloses a cooking decorator for chocolate pieces that utilizes flow rate changes. Its structure includes an outer frame, a non-slip mat, a spray head, and a control device. The leafless fan is started, and the airflow is heated by a heating net to heat up the chocolate pieces. After the block is melted, it is converted into a narrow tube, which can decorate the melted chocolate in a certain direction and blow off the plasticity. The bladeless fan can reduce the noise and melt the chocolate at the first time to ensure the freshness of the chocolate and improve the taste. At the same time, the magnetization inside The device prevents debris from entering the melted chocolate with the airflow, further ensuring the freshness of the chocolate when cooking and decorating.

Description

technical field [0001] The invention relates to a chocolate crumb cooking decorator utilizing flow velocity variation, and belongs to the field of chocolate crumb cooking decoration heaters. Background technique [0002] Food in daily life often needs some good-looking decorations, and the unique taste of chocolate is often selected as a decoration, but most of the current chocolate cooking decorations are chocolate sauce prepared in advance, heating in advance and maintaining high temperature will easily affect the chocolate. Taste, and even cause deterioration. [0003] But there are following drawbacks in existing chocolate chip cooking decorator: [0004] The existing chocolate crumb cooking decorator is relatively simple to use. Generally, the chocolate is placed in a container for heating, and the amount of one-time heating is large for easy use. However, chocolate is easy to condense at room temperature, and it needs continuous heating before it can be used for pouri...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a chocolate crumb cooking decorator that utilizes flow rate changes to solve the problem that the existing chocolate crumb cooking garnish is relatively simple to use. Generally, chocolate is placed in a container for heating. And the amount of one-time heating is more convenient for use, but chocolate is easy to condense at room temperature, and it needs continuous heating before it can be used for shower decoration. Continuous heating will easily make the chocolate bitter, and pour it on food in special shapes such as strips It will affect the taste when served, and the freshest taste cannot be guaranteed

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