39 results about "Burning foods" patented technology

An outdoor gas barbecue grill having an electric self-cleaning unit. The gas barbecue grill includes a grill housing, a grill cover, and a lower grill housing for receiving a gas burner and a cooking grate member. The underside of the cooking grate member includes a plurality of heating members made of metal attached thereto. One of the walls of the lower grill housing includes an electric self-cleaning heating unit mounted thereon and includes an electrical conductor member having a plurality of heating elements for detachably connecting to the plurality of heating members on the cooking grate. During a self-cleaning cycle, the heating members are heated to at least 500° F. in order to burn-off and clean the encrusted and burnt food residues on the cooking grate member for sanitizing the cooking grate member. The grill housing further includes a grill lock connected to the grill cover and to the lower grill housing for locking the grill cover relative to the lower grill housing in order to maintain and control the heat production (ΔH) within the closed gas grill for cleaning the cooking grate member during a self-cleaning cycle. Further, one of the walls of the lower grill housing includes an exhaust fan being attached thereto for venting and dissipating the vaporized fumes to the outside air from the burning of the encrusted food residues on the cooking grate member during the self-cleaning cycle.

The invention belongs to the technical field of wine brewing and particularly relates to mild thick-flavor white spirit and a production method thereof. A brewing technique of the mild thick-flavor white spirit comprises the following steps: feeding raw materials for the first time; roughly treating the raw materials; feeding the raw materials for the second time; treating the raw materials; fermenting grains after the first to six wine taking in turn, and taking wine; double times of feeding, one time of raw material treatment, nine times of fermentation, ten times of stewing and seven times of wine taking are performed during one production period. The brewing technique is characterized in that in comparison with traditional thick-flavor white spirit, the mild thick-flavor white spirit disclosed by the invention is characterized in that the crushing rate of fed broomcorn, the amount of used yeast for preparing hard liquor, the amount of used grain wetting water and the stacking fermentation temperature are regulated; no pit bottom liquor is generated during production; the yield and the labor productivity are increased; the grain consumption and the energy consumption are reduced; the sour and bitter tastes of first and second produced wine, and the burned food taste of six and seven produced wine are reduced; the wine is mild, mellow, elegant and smooth in style, remarkable in thick flavor, and lasting in tail taste, and the fragrance can be retained in an empty cup for a long time.

This invention relates to a uniform-heating cookware, which serves to bake, to boil, to fry, or to stir fry, comprising a thin layer of far infrared radiation material coated on the food-contacting surface of a conventional cooking utensil such as a pan, a wok, a pot, or the like. The said far infrared radiation layer serves as a highly efficient transducer that transfers heat and the associated near infrared radiation from the heating source into longer-wavelength far infrared radiation and thereby alters its heat distribution profile. It provides a way of uniform heating of food, without a worry of burning food even if the food is in direct contact with the layer at heating surface. Furthermore, the device of the present invention can uniformly cook frozen foods at no requirement of defrosting. It therefore shortens cooking time and saves energy.

The specification relates to the commercial preparation of fried foods. Debris from the fried food sloughs off the batter or coating and remains in the fry pot and bum. The burnt food imparts off tastes to the food and decreases the service life of the fry oil. Furthermore, the debris block discharge port of the fry pot making it difficult to change the fry oil and can present a safety hazard. The present invention provides a means to reduce the amount of debris remaining in the fry oil after every fry load. Thus lengthening the service life of the fry oil and preventing clogging of the discharge port.

The present invention relates to a portable cooking system comprising a heating through hole and a basin provided at a bottom of the base tray. The grill plate comprises a central opening, a substantially annular surface, and a plurality of drain holes in the annular surface. The reflector of an upturned bowl shape comprises a reflecting bump, radial furrows, and radial ridges alternatively disposed between the radial furrows, and the reflector is attached to a ceiling of the lid. Some of the radial furrows and the radial ridges are disposed on an inner surface of the upturned bowl shape, such that the heating airflow that rise upward through the heating through hole and hit a center portion of the reflector are guided outwardly to reach evenly over to the grill plate. Because major members in prior patent application are cancelled and substituted by an integratedly moulded heating through hole in the center of the basin, thereby greatly improving productivity effect and simplness and convenience of assembling, moreover conveniently and rapidly cooking food in a three-dimensional form, which not only can rapidly cook food with flame of middle temperature without burning food, but also can save energy.

The invention provides whole wheat boiled noodle, which is prepared from the following raw materials (by weight): 60-70 parts of flour, 5-10 parts of wheat bran, 5-10 parts of corn flour, 0.02-0.04 part of a compound enzyme preparation, 2-3 part of vital gluten, 0.06-0.1 part of sodium stearoyl lactylate, 20-35 parts of water and 2-5 parts of edible salt. Lipase activity of maize meal and wheat bran is eliminated by microwave treatment. Due to the Maillard reaction happed during the enzyme deactivation process, unique flavor is generated, and taste of the boiled noodle is enhanced. Shelf life of the whole wheat boiled noodle is prolonged because of an antioxidant generated during the Maillard reaction process. Thus, the problem that most whole wheat boiled noodles in the market have short shelf life and are not easy to store is solved. In comparison with a traditional backing technology, the microwave enzyme deactivation technology has the following advantages: reaction time is saved, factory energy resources are saved, and the smell of burnt food that is generated by wheat bran after excessive baking is prevented such that taste of the noodle is not influenced.

The invention discloses a remote wireless control intelligent integrated stove comprising a cooking bench, a storage cabinet, a disinfection cabinet and a gas stove, wherein the storage cabinet is arranged at the lower end of the front surface of the cooking bench, the disinfection cabinet is arranged at the upper end of the front surface of the cooking bench, the gas stove is arranged on the upper surface of the cooking bench, a maintenance door is arranged on the side surface of the cooking bench, the upper end of the side surface of the cooking bench is provided with a hook, a fixed plate is arranged on the back side of the cooking bench, a smoke exhaust hood is arranged at the upper end of the front surface of the fixed plate, a slide rail is arranged at the lower end of the front surface of the smoke exhaust hood, an oil baffle plate is arranged on the front surface of the slide rail, a controller is arranged at the middle of the front surface of the fixed plate, a camera is arranged at the middle of the front surface of the controller, and an antenna is arranged at the edge of the middle of the front surface of the fixed plate. The remote wireless control intelligent integrated stove has the beneficial effects that the working conditions of the integrated stove can be remotely viewed, the integrated stove can be controlled to work, a cook can leave at any time without worrying about the danger conditions of burnt food, boiling water overflowing and the like, and the remote wireless control intelligent integrated stove has more practicality.

The invention relates to a cleaning-in-place process and a cleaning composition thereof. More specifically, the invention relates to a cleaning process for removing burning food dirts attached to internal metal surfaces or connections of a food processing device and a prepared production line. The CIP method includes: enabing the dirts to make contact with an oxidation composition to oxidize the dirts and make the dirts be dissolved at a high temperature so that the removal of the dirts from the metal surfaces can be facilitated. Besides, the method comprises making decontaminating and disinfecting solutions to pass.

The invention belongs to the high-tech field, in particular to a tablet prepared by extracting various nutritional substances, such as calcium, and the like by a liquid ion core adsorption and separation technology and a preparation method thereof. The method comprises the following steps: 1. removing a bud of a hazel: removing a bud by a grain thresher or hands; 2. removing impurities: separatinga nut and the bud by a grain thrower, selecting and washing; 3. drying: drying at 40 DEG C in a drying oven so that the water content is reduced to 7 percent; 4. frying: rapidly taking the hazel outof a pan till the hazel is fried to be brittle and fragrant and has no burnt food smell; rinsing by water, removing surface dust and placing the hazel into the pan to fry again till the hazel is dry;5. pulping and extracting: hulling the hazel, crushing a kernel, adding 40 percent of process water to pulp, extracting the nutritional substances, such as calcium, and the like in the hazel by the liquid ion core adsorption and separation technology and mixing other substances by a two-dimensional mixer; 6. granulating and pressing: granulating the mixture by a one-step granulator, screening by asieve in 10 meshes and then entering a tablet press to press, wherein the tablet weight is 0.35g+8 percent; after the tablet is qualified, packaging in a bottle, sticking a label and packaging in a case and a box to obtain the tablet.

The invention discloses a biomass barbecuing device, which relates to the technical field of biomass stoves. The biomass barbecuing device comprises an oven frame and an oven core arranged in the oven frame, wherein the top end of the oven frame is provided with a barbecuing box connected with the oven core; the barbecuing box comprises a closed barbecuing tube and a fire cover which is welded below the barbecuing tube and is communicated with the barbecuing tube; and the lower part of the barbecuing tube is provided with a smoke discharge pipe, and a barbecuing frame is erected on the barbecuing tube. Compared with the prior art, the biomass barbecuing device provided by the invention fits a growing health concept of people, can avoid burning food when being used for barbecuing, and is free from upward flame and smoky fume, so that people can enjoy the food with reassurance and have fun.

The invention relates to pinctadafucata martensii glycosaminoglycans chewable tablets and a preparation method thereof. The pinctadafucata martensii glycosaminoglycans chewable tablets comprise the following components in percentage by weight: 15%-25% of pinctadafucata martensii glycosaminoglycans, 3.5%-4.5% of hydroxypropyl methyl cellulose, 20%-25% of mannitol, 40%-50% of microcrystalline cellulose, 1%-2% of magnesium stearate and the balance of lactose. The pinctadafucata martensii glycosaminoglycans chewable tablets are dual-panel circular, complete in shape, smooth in surfaces, white, consistent and uniform in color, and free from mouth feel of a burnt food, have favorable organoleptic quality, are free from toxic or side effect, and are favorable for maintaining of a normal immune function of organisms. According to the method, the raw material sources are broad, the cost is low, the technology process is scientific and reasonable, the preparation method is simple and practical to operate, and the method is suitable for industrialized production. The invention provides technological innovation for high-value application of pinctadafucata martensii meat, and the pinctadafucatamartensii glycosaminoglycans chewable tablets have important significance in development of pearl culturing and processing industry.

The invention is a self-cleaning outdoor gas grill that employs a second set of gas nozzles within the grill cavity. An operator switches gas flow from the cooking nozzles to the cleaning nozzles, which elevates the grill cavity temperature to burn food residue as the cleaning nozzles allow for much greater gas flow than the cleaning nozzles.

The invention discloses a hollow 28-type environmentally-friendly energy-saving kitchen range. The hollow 28-type environmentally-friendly energy-saving kitchen range comprises a base, a combustion plate located on the base, and an ignition hole located in the center of the combustion plate. The combustion plate is a nonmetal netty hexagonal circular hole-type combustion plate. The ignition hole located in the center of the combustion plate has the diameter of 35mm and depth of 36mm. The bottom of the ignition hole is provided with a crossbeam. An ignition device is fixed to the crossbeam. Through the reasonable ignition hole on the combustion plate, infrared ray and flame dual temperature combined heating is realized. The main fire in the center of the combustion plate moves outwards and is uniformly distributed within 114mm so that a burnt food adhered to the bottom of the plan is avoided. A design way of ignition prior to gas feeding is realized so that ignition punctuality is guaranteed.

A steam frying pan comprises a pan body, a lid, a handle, a steam blow nozzle, a steam generator and a guide pipe. An upper diameter and a lower diameter of the pan are uniform basically, and steam can be kept in the pan and is less prone to escape. By taking superheated steam as a heat source, heating uniformity in frying and quickness in frying are realized, foods can be more delicious, low vitamin loss is realized, and burnt foods and stickiness to the pan are avoided.

The invention discloses a method for controlling gas production and viscosity increasing of exposure vinegar. The exposure vinegar is sterilized by using five kinds of preservatives separately, and the results show that the effects of sampling the different preservatives on the five strains are different, the inhibition rates of the strain N1, the strain N2, the strain N3 and the strain N4 are all96.00% or more, while the inhibition rate of the strain N5 is 92.00% or more, the inhibition rate of sodium benzoate and calcium propionate on the strain N5 is 97.85% or more, considering the effectsof the five preservatives on the five strains, the sodium benzoate and the calcium propionate have the highest inhibition rate against the five strains, the higher the sterilization temperature of the exposure vinegar, the longer sterilization time, the better the bactericidal effect on microorganisms in the exposure vinegar, the two times of sterilization is better than single sterilization effect, but if the sterilization high-temperature is too high (more than 95 DEG C), the sterilization time is too long and two times of sterilization are carried out, the flavor of vinegar is changed, forexample, the vinegar has empyrematique and paste incense or the smell of burnt food, and the acidity is very low.

The invention discloses a method for processing vegetable bean curd. The method comprises the following steps: carefully selecting soybeans and immersing the soybeans for 6-14 h, performing pulp refining on the soybeans and water according to the ratio of 1:5-1:6, and sieving the material for standby; cleaning cabbage and juicing the cabbage for standby; heating the soybean milk by slow fire and then by quick fire, adding 0.3% of an edible antifoaming agent in the soya-bean milk when secondary foaming is carried out, boiling the material and standing for 2-4 min, continuously stirring the soya-bean milk during a heating process for avoiding generation of smell of burnt food; boiling the soya-bean milk for 2-4 min, adding made cabbage juice in the soya-bean milk, adding a coagulating agent in the soya-bean milk after the temperature is cooled to the temperature of 80 DEG C, rapidly stirring the soya-bean milk, immediately stopping stirring when a snowflake-shaped coagulum is generated in the soya-bean milk, and standing the soya-bean milk for 20-30 min. The vegetable bean curd keeps special bean fragrance of the soybeans, has cabbage nutrition, has tender and unique mouthfeel, has rich nutrition, and has good market prospect.

The present invention relates to glass bakeware which has excellent non-sticking property and is hard to burn foods and allows for easy removal of soils. The bakeware of the present invention is used to heat and cook foods by use of a microwave oven, and is configured so that a transparent ceramic coating layer 2 which prevents burning of foods is formed on the inner surface of a transparent glass container 1. The ceramic coating layer 2 preferably contains ceramic particles and mica particles, and can further contain an antimicrobial metal.

The invention discloses a date juice beverage and a production method thereof. The date juice beverage comprises, by mass, 28-35 parts of red date, 12-18 parts of peanuts, 10-15 parts of honey, 3-8 parts of edible fungus and 65-72 parts of purified water. The production method comprises the following steps: cleaning and processing peanuts, edible fungus and red date, weighing the processed peanuts, edible fungus and red date according to above weight parts, carrying out breaking pulping and juicing, and allowing the obtained juice to stand for precipitate; grinding to form a thick liquid, filtering the thick liquid, and mixing the filtered thick liquid with honey and purified water; and homogenizing the obtained mixture at 45-65 DEG C once to obtain the date juice beverage. The red date is not directly boiled, heat treatment is carried out at a low temperature, does not destroy the nutrition of raw materials, does not generate the smell of burnt foods, and the red date juice treated under above technological conditions has no bitter taste; and addition of the peanuts, the edible fungus and honey makes the date juice beverage have the advantages of high nutrition values, delicate fragrance taste, simple production technology, low production cost and wide application range.

The invention discloses a fish feed additive for improving activity of digestive enzymes. The fish feed additive is prepared from the following raw materials: 30-40 parts of rapeseeds, 30-35 parts of highland barley, 10-13 parts of lotus seeds, 20-24 parts of okra, 7-12 parts of fresh ginger, 20-25 parts of potatoes, 7-9 parts of Chinese prickly ash, 15-20 parts of fresh peach leaves, 3-4 parts of white vinegar, 4-5 parts of baijiu, 5-6 parts of white sugar, an appropriate quantity of lactic acid bacteria, an appropriate amount of bacillus subtilis, an appropriate amount of xylooligosaccharide and an appropriate amount of water. The Chinese prickly ash is treated at a low temperature, so that the smell of burnt food can be avoided from appearing, and Chinese prickly ash squeezing liquid after powder injection has the effects of resisting bacteria, diminishing inflammation, promoting appetite, and adjusting internal lipid metabolism; the fresh peach leaves have the efficacies of clearing heat and removing toxicity; the baijiu can enable effective components of the peach leaves to dissolve; the white vinegar can remove toxicity and restrain bacterial reproduction; the fresh ginger has the effects of promoting digestion liquid to secrete, resisting oxidation resistance, resisting tumors, resisting inflammation, resisting microorganisms and the like. After being fermented with the bacillus subtilis, dregs can promote beneficial anaerobic bacteria to grow, so that the immunity is improved.

Disclosed is a novel electric cooker. According to the novel electric cooker, a water-liner separating layer filled with clear water is arranged between a liner and an electric hot tray of the electric cooker, in this way, thermal energy of the electric hot tray acts on the bottom of the liner of the electric cooker through the water-liner separating layer, namely the thermal energy of the electric hot tray can not directly act on the bottom of the liner of the electric cooker, and therefore the phenomenon that burnt food adheres to the bottom of the cooker when the novel electric cooker is used for cooking rice can not occur easily. The novel electric cooker has the advantages that due to the fact that the water-liner separating layer is arranged between the liner and the electric hot tray of the electric cooker, the thermal energy of the electric hot tray can not directly act on the bottom of the liner of the electric cooker, and the phenomenon that burnt food adheres to the bottom of the cooker when the novel electric cooker is used for cooking rice can not occur easily; the structure is simple, manufacturing is easy, and the using effect is good.

The invention discloses a storage container. The storage container comprises a body (1), a cover part (2) and a liquid storage part, wherein a storage space is formed in the body (1); the body (1) isprovided with an opening part; the cover part (2) is suitable for being arranged at the opening part of the body (1) in a covering manner and is used for sealing the opening part; liquid is stored inthe liquid storage part; the liquid storage part is provided with a pressure spraying hole; and when the body (1) and/or the cover part (2) are/is heated by a heating device, the liquid storage part is suitable for spraying the liquid to the storage space through the pressure spraying hole. According to the storage container, the liquid storage part is arranged, so that when the liquid does not need to be released, for example, water is prevented from being in contact with food in a distribution process, and the liquid stored in the liquid storage part is uniformly sprayed to the food placed in the storage space when the liquid is heated. Therefore, surface dehydration caused by direct microwave food is avoided, and the problem of burnt food caused by heating when the food is soaked in thewater is also avoided.

The present invention discloses an energy-saving and environment-friendly baking device. The device comprises a baking shell, wherein a first heating rod is fixedly connected to the middle of the interior of the baking shell, a plurality of second heating rods are evenly distributed on the periphery of the inner wall of the baking shell, a limiting top cover is movably connected to the top of thebaking shell, and a connecting outer cylinder is connected to the top of the limiting top cover in a stipulated mode; an adjusting inner groove is formed in the connecting outer cylinder, a rotating inner shaft is rotatably connected into the adjusting inner groove, a driving motor is fixedly connected to the top of the rotating inner shaft, and the bottom of the rotating inner shaft penetrates through the connecting outer cylinder to be connected with a driving gear. Through the arrangement of the rotating inner shaft and the driving gear, the functionality of the baking device is improved, after the rotating inner shaft is driven by the driving motor to rotate, the driving gear can rotate together, and the driving gear can drive the multiple rotating gears to rotate, so that food at thebottoms of the rotating gears continuously rotates and is uniformly heated, and the situations of burnt foods are reduced.

The invention discloses an anti-sticking pan structure for an oven applied to charcoal-grilling of bullfrogs. The anti-sticking pan structure comprises a base plate, wherein an oven body is placed onthe upper wall of the base plate, a containing bowl is fixedly connected to the side wall of the oven body, a charcoal containing net is fixedly connected to the inner wall of the oven body, an anti-sticking mechanism is arranged on the oven body and comprises an oven cover placed at the upper end of the oven body, a mounting box is fixedly connected to the lower wall of the oven cover, a smoke inlet is formed in the lower wall of the mounting box in a penetrating mode, a movable plate is connected to the inner wall of the mounting box in a sealed and sliding mode, two permanent magnets are fixedly connected to each of the upper side wall and the lower side wall of the movable plate, two fixing grooves are formed in each of the upper inner wall and the lower inner wall of the mounting box,two containing cavities are formed in each of the upper inner wall and the lower inner wall of the mounting box, and magnetic blocks are slidably connected to the inner walls of the four containing cavities in a sealed mode. With the anti-sticking pan structure, food can be prevented from being stuck to the pot, convenience is brought to restaurant workers to clean the oven body in a later period, people are prevented from mistakenly eating burnt food, and then the body health of people is guaranteed.

The invention discloses an anti-bending pallet used for baking crust of cooked rice, and relates to the technical field of food processing equipment. The anti-bending pallet used for baking crust of cooked rice comprises a pallet, a wire mesh, a handle and a hinge; the wire mesh is arranged above the pallet so as to have the pallet covered; one edge of the wire mesh is seized, in a movable way, inthe hinge; one edge of the hinge is fixed on a flanging of an upper edge of the pallet; and the handle is fixed, far away from the hinge, on one side of the wire mesh. The anti-bending pallet used for baking crust of cooked rice is capable of effectively avoiding production of burnt food smell caused by coking of debris of crust of cooked rice falling on baking equipment; moreover, the anti-bending pallet used for baking crust of cooked rice is also capable of reducing degree of bending of the crust of cooked rice during the baking process, and thus, taste and shape of the prepared crust of cooked rice are greatly improved. And therefore, the anti-bending pallet used for baking crust of cooked rice is higher in practicability.

The invention discloses a fish feed additive capable of improving growing performance. The fish feed additive is prepared from the following raw materials in parts by weight: 30-40 parts of rapeseeds, 5-6 parts of ginkgo leaves, 6-7 parts of camellia, 10-15 parts of fragrant citrus pericarp, 20-25 parts of black glutinous rice, 7-12 parts of fresh ginger, 20-25 parts of potatoes, 7-9 parts of Chinese prickly ash, 15-20 parts of fresh peach leaves, 3-4 parts of white vinegar, 4-5 parts of Baijiu, 5-6 parts of white sugar, an appropriate quantity of lactic acid bacteria, an appropriate amount of bacillus subtilis and an appropriate amount of water. The Chinese prickly ash treated at low temperature can avoid the smell of burnt food from appearing, and after the Chinese prickly ash pressed liquor performs powder injection, the effects of resisting bacteria, diminishing inflammation, prompting appetite and adjusting internal lipid metabolism can be achieved. The fresh peach leaves have the efficacies of clearing heat and removing toxicity. The Baijiu can enable effective components of the peach leaves to be dissolved. The white vinegar can remove toxicity, and restrain bacterial reproduction. The fresh ginger has the effects of promoting digestive juice secretion, resisting oxidation, resisting tumors, resisting inflammation, resisting microorganisms and the like. Dreg materials can promote beneficial anaerobic bacteria to grow after being fermented with the bacillus subtilis, so that the immune function is strengthened.