82 results about "Boiled food" patented technology

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories may facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

The invention discloses a multi-purpose self-heating bag, which essentially comprises baked diatomaceous earth, iron powder, aluminum powder, coke powder, active carbon and salt. By rubbing, the bag can heat up to 60 DEG C and be used for heating in winter and medical hot compression; by adding calcined lime, sodium carbonate and water, the bag can heat up to 120 DEG C for heating food or boiling food, and the temperature can keep as long as 20 minutes before dropping to 100 DEG C, and 60 minutes to 60 DEG C. The invention can be used in a repeated way, can still be mixed with calcined lime and sodium carbonate after using, and added with water to rise temperature and for heating food.

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

The invention discloses a light-wave energy storage heating household and commercial life electric appliance. The household and commercial life electric appliance comprises a light-wave energy storage heating electric cooker, an electric pressure cooker, an electric soup pot, an electric baking (frying) pot, an electric water heating barrel (kettle), an electric steaming, stewing, braising and slow-stewing pot, a heath keeping kettle, an electric vegetable frying stove and other electric heating appliances, and the light-wave energy storage heating household and commercial life electric appliance has two light wave heating modes; a light wave electric heating tube is adopted or an electric heating wire is arranged on a ceramic plate; an inner pot or a container can be made of ceramic or glass, and non-contact radiation heating is adopted; a thermocouple or a thermistor temperature measurement component connected with a controller is installed on the electric cooker or an electric pressure cooker cover, and meanwhile an opened or closed float-controlled valve or a valve body integrating the float-controlled valve and a safety valve is installed; micro pressure-non-boiling food cooking can be achieved by the improved electric cooker, and most functions of pressure cookers are achieved.

The invention provides a cooking method for a pressure cooker. The cooking method includes at least the following steps that at a heating and pressurizing stage, a control element controls a heating element to heat a liner to a first state with a first power, a floater floats in this process and a cooking cavity reaches a first set pressure Ps; at a high-pressure stewing stage, the control elementcontrols the heating element to heat the liner with a third power, a heavy hammer falls down to seal an exhaust pipe, and the pressure within the cooking cavity is maintained within the range of Ps+/-20Kpa; and at a depressurizing and boiling stage, the control element controls a cooling device to continuously cool the cooking cavity, the pressure in the cooking cavity gradually decreases, and atemperature difference is formed to boil food in the liner. The cooking method for the pressure cooker can improve the cooking quality.

The invention relates to a microwave oven with boiling function, wherein the microwave emitted by magnetic control tube, via the bottom, side wall or top of furnace chamber is fed into furnace chamber; inside the waveguide, the baffle plate penetrated with microwave separates one water groove transversely; the bottom of water groove has one water inlet, via inlet is connected to the water pump; the water pump via water inlet tube is connected to one water tank; one steam channel is above the water groove to be leaded into the furnace chamber. The invention arranges the water disk for generating steam inside the waveguide, without occupying the inner space of chamber, to improve the space utilization, and the invention can heat with microwave as well as boiling food.

In the induction heating cooker, the control part 8 is provided with a control pattern for cooking rice and a control pattern for boiling food for controlling an induction heating coil 6 respectively corresponding to cooking rice or boiling food. When a lid 2 closes the opening of an inner pot housing part 5, the control part controls the induction heating coil 6 by the control pattern for cooking rice. When the lid 2 opens the opening of the inner pot housing part, the control part controls the induction heating coil 6 by the control pattern for boiling food. In this way, it provides a convenient and good-to-use induction heating cooker wherein there is no smell of boiled food when cooking rice by using one cooker and using inner pots dedicated to cooked rice and the boiled food respectively, and the control pattern of a control part is automatically switched when using these dedicated inner pots.

The invention relates to a microwave furnace with steam generator, wherein the microwave via the side wall, bottom or upper part of furnace chamber enters into furnace chamber; the steam generator comprises a water tank, a water pump, a water groove an a circuit control board; the water pump and water tank are connected via water inlet tube; the water pump and water groove are connected via water injection tube; the water groove is at another side wall of furnace chamber; the upper part of water groove ahs one steam channel through to the furnace chamber; the water groove has one electric heater; the water pump is driven by step motor controlled by the control circuit board. The invention can avoid using the space inside the furnace chamber; and invention can heat with microwave as well as boiling food, with high efficiency.

The invention discloses a low-salt hot pot seasoning and a preparation process thereof. The low-salt hot pot seasoning includes the following raw materials in parts by mass: 60-66 parts of edible beeftallow, 6-10 parts of chilies, 6-10 parts of ginger, 4.6-5.0 parts of edible essence, 3.5-4.5 parts of garlic, 2.9-3.5 parts of thick broad-bean sauce, 3.0-3.4 parts of chicken essence seasonings, 3.0-3.3 parts of fermented soya beans, 2.2-3.0 parts of spices and 0-0.1 part of capsanthin. The preparation process is as follows: cooking the chilies into chili paste, and crushing dried chilies, ginger and garlic; then heating the edible beef tallow to a temperature of 110-130 DEG C, adding the thick broad-bean sauce and the chili paste, stir-frying the mixture, adding the dried chilies, the fermented soya beans, the crushed gingers and the crushed garlic when bubbles and vapors appear in the pot, further stir-frying the mixture, adding the spices and the chicken essence seasonings after thebubbles and vapors appear again, evenly stirring the mixture, turning off the heat, and then adding the edible essence and the capsanthin, carrying out filling and cooling-forming after the hot pot seasoning is removed from the pot. The invention solves the problem that hot pot seasonings in the present market are excessive in salt contents, in order to prevent people from being physically damageddue to excessive salt intake in the process of eating hot pot-boiled food.

The invention discloses a high-pressure-resistant high-strength all-ceramic heat-resistant vessel and a preparation method thereof. Blanks of the high-pressure-resistant high-strength all-ceramic heat-resistant vessel comprise lithium china clay, cooked quartz, kaolin, ball clay, talc washed mud, cooked alumina, zinc oxide and zirconium oxide. Glazes comprise quartz, cooked clay, thin aluminium powder, talc, calcite, kaolin and boric acid. The preparation method comprises the following steps: preparing the blanks, preparing the glazes, carrying out blank forming, stoving, fettling, biscuiting, glazing and sintering. The product has high heat-resistance and mechanical strength, can reach 800 DEG C, is not burst when poured into water of 20 DEG C, and is high-pressure-resistant, high-temperature-resistant and high in strength. The product is completely vitrified and achieves all-ceramic standard, and the water absorption achieves less than 0.01%. The product is wide in application scope, can be made into various pots and pans, is suitable for frying, stir-frying, stewing and boiling food with various heat sources and can be used as a liner of an electric pressure cooker. In addition, the product can achieve the non-stick effect naturally by the light glaze, and a non-stick coating is no longer used so that the product is safe and healthful.

A fresh yak meat tenderizing method mainly adopts the combination of electrical stimulation with cooling flushing to tenderize fresh yak meat. The method which adopts an electrical stimulation and cooling flushing combination technology changes the natural maturation process of the yak meat obtained after slaughtering, accelerates the change processes comprising glycolysis, acid generation, muscular rigidity, rigor resolution, maturation and the like, has the characteristics of safety, greenness, blood draining acceleration, yak meat shearing force reduction, meat color and flavor improvement, and realization of tender and succulent meat, is in favor of realizing the enterprise low-energy-consumption and yak meat quality improvement, increases the acceptability of consumers to the yak meat, and widens the edible ways of the yak meat in Western-style foods, barbecues, instant-boil foods, stir frying foods and prepared foods.

The invention relates to an electric cooker with a bilayer inner pot. The electric cooker comprises an inner pot and the outer pot. The outer pot comprises a pot body and a heating pipe arranged below the bottom of the pot body, the inner pot is placed in the pot body, is of a bilayer structure and comprises an inner container and an outer container, the upper edge of the inner container is connected with that of the outer container, an interlayer is arranged between the wall of the inner container and that of the outer container, and a water injection port is arranged on the inner pot and above water; multiple ventilation holes are formed in the upper portion of the wall of the inner pot and arranged above water. When the electric cooker is in use, water is added into the interlayer; after being heated, steam may be discharged from the ventilation holes to enter the inner container to steam and boil food after water in the interlayer reaches a boiling point. When the electric cooker is in use, uncooked rice can be boiled directly by the steam in the inner container of the outer pot without mixing rice with water. Compared with existing electric cookers where water and rice need to be mixed before being steamed, the electric cooker has the advantages that water needing to be added is reduced, heat and time for heating the water are both reduced, so that energy saving effect is realized.

A boiling machine comprises a casing having a first opening and a second opening for food and a container to enter the casing, respectively. A water boiling tank for containing water and boiling water, a support frame for arranging the container, and a carrier which can move among a start position, a boiling position and a pouring position by means of a driving device are arranged in the casing. The carrier is used for holding food that enters the casing through the first opening. The carrier is in the water boiling tank while located at the start position, so that the food in the carrier is boiled in the water boiling tank. The carrier rotates a preset angle at the pouring position to pour the food in the carrier into the container. Therefore, the coiling machine can be used for boiling food, and is quite convenient to configure and use.

The invention discloses a lifting double-layer hotpot dish. The hotpot dish comprises an outer layer pot dish and an inner layer pot dish, wherein two opposite pot handles are arranged at the upper edge of the outer layer pot dish; the inner layer pot dish adopts a mesh screen structure and is movably connected with the outer layer pot dish through a direction switch; a spring is arranged in the direction switch to generate an elastic force for lifting the inner layer pot dish; the inner layer pot dish can be lifted during eating hotpot, so that food can leave the soup and is dried from juice, a mouth cannot be burnt, food can also be seen clearly, and after boiled food is eaten up every time, food cannot be required to be found by fishing, so that the hotpot dish is convenient, healthy, safe and practical, and can be used as a common dining tool in daily life.

The invention provides a multifunctional automatic rotary barbecue pot, which comprises a pot body, a chimney is arranged in the middle of the pot body, a disc-type grill is arranged on the upper part of the chimney, and a plurality of open pinholes are arranged on the circumference of the disc-type grill. There is a barbecue needle in the hole; a small gear is arranged on the barbecue needle, and a double toothed plate is arranged on the disc grill, and the lower toothed plate of the double toothed plate meshes with the pinion; the upper toothed plate of the double toothed plate The toothed plate meshes with the output gear of the reduction system, the reduction system is connected with the reduction box, and the reduction system is connected with the micro motor. The invention is energy-saving, environment-friendly, safe and hygienic, without manual operation, and greatly reduces the labor intensity and working environment of the staff. The baked food is evenly heated, and no professional technical operation is required. Vegetables, frying, baking, roasting sweet potatoes, steaming rice, steaming steamed buns, steamed buns, etc.

The invention relates to an electric heater which is characterized by comprising a basal plate and at least more than two heating bodies fixed on the basal plate, wherein each heating body is connected with a power supply through a control circuit. The heater can be applied to a power supply of DC12-24V (of course, can also be applied to a power supply with DC high voltage and AC high and low voltage), can improve the heating temperature of the electric heater in different facilities and occasions, even on vehicles, and more importantly, the heater can boil food under the condition of DC12-24V. The solution scheme widens the range of usable power supplies of relevant electric appliances to the maximum extent, can directly utilize automobile power supplies, battery jar power supplies, solar power supplies, and the like, and increases the application range of the electric heater, thereby meeting the requirements of people in daily life to the maximum extent.

The invention discloses a chafing dish convenient for boiling food, which comprises a soup tureen for holding soup bases. The chafing dish is characterized in that a plurality of soup pockets for placing food to boil is hung on the edge on the inner side of the soup tureen; each soup pocket is composed of a handle and a skimmer; one end of the handle is fixed on the skimmer; the skimmer is composed of a arc-shaped plate, a side surface plate and a base plate, and forms a shape of which the upper side is open while the bottom and the side surface are closed; and a plurality of soup bases inlets are further formed in the side surface plate and the base plate. The chafing dish convenient for boiling food has the benefits that firstly, soup pockets are arranged in the soup tureen, and a person who has food on the table can choose the cooked degree of the boiling food, so that the taste of the food is improved, the food preference of every person on the table is cared, and the food waste is avoided; and secondly, the chafing dish is simple in structure, low in manufacturing cost, and convenient for machining and producing.

The invention relates to the technical field of kitchen equipment, in particular to a domestic automatic hotpot pot. The domestic automatic hotpot pot has the following technical scheme that the domestic automatic hotpot pot comprises a water boiling pot and a steam pot body arranged at the upper part of the water boiling pot, wherein the steam pot body is embedded in the opening position of the water boiling pot in a separable way; the center part of the steam pot is provided with a steam pipe; the lower part of the steam pipe passes through the center part of the steam pot; the upper part of the steam pipe extends to a position near the top end of the steam pot body; a separation net is arranged at the steam pipe near the top end of the steam pot body. The domestic automatic hotpot pot has the advantages that an installed driving mechanism drives a heating sieve screen to vertically move, so that the effect of automatically cooking and boiling food can be achieved; the excessive manual operation is not needed; convenience and high speed are realized; the domestic automatic hotpot pot is suitable for being popularized and used.