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Cooking process of chicken egg custard and radius-adjustable floating chicken egg custard cooker

A technology for egg custard and cooker, which is applied to cooking utensils with water bath devices, cooking utensils, structures of cooking utensils, etc. Faster, higher overall quality, shorter heating time

Inactive Publication Date: 2019-06-07
杜宗英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the time is too long, a large part of the egg liquid that is close to the inner wall of the cooking pot is easy to boil, becomes hard and sticks to the wall, and the taste becomes poor. It is not suitable for babies without teeth, and it takes a long time to waste fuel.

Method used

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  • Cooking process of chicken egg custard and radius-adjustable floating chicken egg custard cooker
  • Cooking process of chicken egg custard and radius-adjustable floating chicken egg custard cooker
  • Cooking process of chicken egg custard and radius-adjustable floating chicken egg custard cooker

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: A kind of steaming process of egg custard, its batching is: the egg yolk of one time of weight, the warm water of 40 degree of two times of weight, the flavor of 0.2 times of weight, the sesame oil of 0.2 times of weight.

[0038] Crack fresh eggs into a bowl, use a spoon to scoop out the yolks and put them into the cooking cup, using only the yolks, not the whites.

[0039] A cooking process for egg custard, comprising the following processing steps:

[0040] 1. Disperse the mixed ingredients and stir well. When breaking up and mixing thoroughly, stir in one direction, avoid the egg liquid from churning, try to keep the egg liquid from bubbles, and prevent air from being mixed in until it is well mixed.

[0041] 2. Add water to the rice cooker and bring the water to a boil.

[0042] 3. Float the cooking cup containing the egg custard ingredients on the surface of boiling water for 7 minutes. Pay attention to leave a seam on the lid of the pot and don't...

Embodiment 2

[0043] Example 2: see Figure 1 to Figure 7 .

[0044] A floating custard steamer with adjustable radius, including three floating balls 2, three sets of swing arm distance adjustment mechanisms 3, a cup frame 4 and a cooking cup 5; the cup frame 4 is a hollow container with an opening facing upwards, The cooking cup 5 is placed in the cup frame 4, and the three floating balls 2 are evenly connected around the cup frame 4 through the swing arm distance adjustment mechanism 3; the floating ball 2 is a hollow ball that can float on the liquid surface of the soup;

[0045]The swing arm type distance adjustment mechanism 3 includes a curved arm assembly 31, an adjustment plate 32, a nut 33 and a cup frame earring 34; the three cup frame earrings 34 are respectively fixedly connected around the cup frame 4, and the cup frame earring 34 is provided with a cup frame Earring holes 341; one end of the curved arm assembly 31 is provided with a curved arm turning hole 312, the other end...

Embodiment 3

[0049] Embodiment 3: see Figure 8 to Figure 12 .

[0050] A floating egg custard cooker with adjustable radius, including four floating balls 2, four sets of rod-type distance adjustment mechanisms 6, a cup frame 4 and a cooking cup 5;

[0051] The plunger type distance adjustment mechanism 6 includes a plunger 61 and a plunger sliding block 62; one end of the plunger 61 is fixedly connected with the float 2; the plunger slide 62 is fixedly connected with the cup frame 4, and a horizontal The insertion rod chute 621 in the direction, the insertion rod 61 and the insertion rod chute 621 form a sliding fit; adjust the matching position of the insertion rod 61 in the insertion rod chute 621, then the floating ball 2 and the outer cylindrical surface 41 of the cup frame As the distance of the axis line is adjusted, the diameters of the inner common tangent circles 8 of the four floating balls also change.

[0052] In order to prevent two adjacent insertion rods 61 from interfer...

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Abstract

The invention belongs to the technical field of food mechanical equipment, relating to a chicken egg custard cooking process and a radius-adjustable floating chicken egg custard cooker. The preparation method comprises the following steps: 1 time of egg yolk, 1.5- 5 times of warm water, 0.1- 0.5 time of flavor and 0.1-0.5 time of sesame oil. The cooking cup is placed in the cup frame, the floatingball is uniformly connected around the cup frame through the distance adjusting mechanism; the floating ball is a hollow ball which can float on the liquid level,and the chicken egg custard cooker isfloated on the upper surface of the soup together with the egg liquid in the cooking cup. One end of a bent arm assembly of the swing arm type distance adjusting mechanism is combined with the lug ring hole of the cup frame to form a hinge; the inner hole of the adjusting plate is matched with the outer cylindrical surface of the cup frame to form a rotating pair; and the adjusting pin is inserted into the long sliding hole to be in sliding fit. The chicken egg custard cooking process and the radius-adjustable floating chicken egg custard cooker have the advantages of high heat transfer speed, fuel saving, good taste, instant melting in the mouth, improvement of the overall quality of the egg custard, adjustable diameter of the inner circle, stable cooking cup, difficult dumping, strong adaptability and convenient operation.

Description

technical field [0001] The invention belongs to the technical field of food machinery and equipment, and relates to an appliance for cooking egg custard in a soup pot, in particular to a cooking process for egg custard and a radius-adjustable floating egg custard cooker. Background technique [0002] Babies who are over half a year old and have not yet erupted teeth need to be supplemented with complementary foods in addition to breast milk or milk powder. Egg custard is one of the ideal complementary foods. The ingredients and production steps used spontaneously by the people often lead to various defects in egg custard. For example, most egg whites and egg yolks are used as ingredients together, cold water is added, air is mixed into the egg liquid when the eggs are beaten too hard, and they are placed in a bowl and steamed in a cage. There are egg whites in the ingredients, adding cold water will easily make the final product harder, and it will not be easy to digest wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/10A47J27/00
CPCA47J27/002A47J27/10
Inventor 不公告发明人
Owner 杜宗英
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