408 results about "Cooked food" patented technology

The autonomous cooking grill comprises a grate or griddle connected to a rotatable hub which is connected to a hub rotating means, all supported by a grill body, wherein when the hub rotating means is activated the hub rotates the grate. In a further embodiment, the autonomous cooking grill comprises a griddle connected to a rotatable hub which is connected to a hub rotating means, all supported by a grill body, wherein when the hub rotating means is activated the hub rotates the griddle. The autonomous cooking grill can have one or more of the additional features of autonomous flipper(s), autonomous ejector(s), autonomous grate cleaner(s) and autonomous temperature probe(s), and bins to store cooked food products ejected from the grill. The features are utilized with suitable food products, such as patties. The autonomous cooking grill can use gas (or alternatively electricity) for cooking and use an electric actuator to turn the grate or griddle. The autonomous cooking grill may additionally comprise a cover to partially cover the grill or griddle. In a further embodiment, there is additionally a center grill for manually cooking food.

The invention discloses a sugar-controlled diet visual management method and related equipment. The method comprises the steps that standard food material volumes corresponding to different types of food materials are visually displayed, and the standard food material volumes are displayed based on different hand parts and / or different gesture states of a user; obtaining the type of food materials and the weight of the food materials given by the user in response to the visual display; and predicting the expected blood sugar of the cooked food materials after entering the human body based on the types of the food materials and the weights of the food materials. The problems that an existing diabetes dinner plate mainly focuses on formed food, such as food quantification, food weighing, food classification, customization of special crowds (such as gestational diabetes), food calorie calculation, food blood glucose index monitoring and food blood glucose data monitoring and uploading are solved, and the existing diabetes dinner plate does not focus on food formation. The problem of heat and blood sugar control of cooking food materials is solved.

The invention discloses an electric baking pan heating control circuit and an electric baking pan, and the electric baking pan heating control circuit comprises an eddy current feedback module which comprises a current supply module and a coil used for being arranged on a heating disc of the electric baking pan, and the current supply module is connected with the coil; the coil is used for generating alternating current and outputting the alternating current to the coil to generate an alternating magnetic field to act on the other heating disc of the electric baking pan to form eddy current; the weighing module is used for being arranged on a heating disc of the electric baking pan to detect the weight of the heating disc; and the detection control module is connected to the coil and the weighing module and used for detecting feedback current generated by the feedback action of the eddy current in the coil and adjusting the temperature and the heating time of a heating disc of the electric baking pan according to the feedback current and the weight detected by the weighing module. The heating control circuit of the electric baking pan is applied to the electric baking pan, the heating temperature and the heating time of the heating disc of the electric baking pan can be automatically adjusted according to the weight and the thickness of food, the food cooking effect of the electric baking pan is easier to control, and the taste of the cooked food is better.

The invention provides a food cooking method, a cooking drawer and a refrigerator. The food cooking method comprises the steps that the initial weight of food materials to be cooked is obtained, an electric air door is controlled to be opened, and cold air is conveyed to the cooking drawer so that the temperature in the cooking drawer can be reduced to a first temperature interval; controlling the variable-frequency fan to operate at a first rotating speed; obtaining the first weight of the to-be-cooked food material; according to the weight and the moisture evaporation rate of the to-be-ripened food materials, the temperature in the ripening drawer and the air speed of the frequency conversion fan are controlled, the air drying characteristic parameters are selected to adjust the cooling capacity on the basis of moisture evaporation and weight changes in the food material ripening process, appropriate air drying logics are matched for different stages, humidity does not need to be controlled, and the energy consumption is reduced. And the cooked food not only generates cheese fragrance, but also keeps the tenderness of meat.

The invention discloses a control method of a cooking navigation system, and the method comprises the steps: obtaining food material image information of a to-be-cooked food material through responding to a cooking navigation starting instruction of an object; performing semantic analysis on the food material image information to obtain estimated menu information; performing parameter estimation processing based on the estimated menu information to obtain cooking parameter information; under the condition that the object cooks the to-be-cooked food material based on the cooking parameter information, obtaining cooking image information of the to-be-cooked food material, current working state information of target cooking equipment corresponding to the cooking parameter information and current cooking environment information of a cooking environment; cooking state analysis is carried out based on the cooking image information, the current working state information and the current cooking environment information, cooking correction information is obtained, and the object is made to carry out cooking correction based on the cooking correction information. By monitoring the whole cooking process, interacting feedback with the object in real time and optimizing the cooking process, the problem of high cooking difficulty caused by modeling and singleness of cooking suggestions is solved.

The embodiment of the invention discloses a kitchen ware anomaly detection method and device, equipment and a storage medium, and the method comprises the steps: selecting a first cooking mode matched with the food material information from a preset cooking database according to the food material information of the recognized to-be-cooked food material; cooking the food materials in a first cooking mode, and detecting whether a first cooking abnormal risk corresponding to the first cooking mode occurs in the cooking process; and when it is detected that the first cooking abnormal risk occurs, executing a first abnormal risk response task to process the first cooking abnormal risk. According to the kitchen ware anomaly detection method, device and equipment and the storage medium, the problem that danger occurs in the cooking process due to the fact that an existing steaming oven lacks an effective anomaly detection mechanism is solved, the occurrence probability of the danger caused by anomaly in the cooking process is reduced, and the safety of the cooking process is ensured.

The invention discloses a big language model-based diet preference prediction method, apparatus and device, and a medium. The method comprises the steps of performing preference judgment on a cooked food picture through a preset big language model, and generating state description features and preference features of food; food multi-modal information in the cooking process is collected, feature processing is conducted on the food multi-modal information through a preset neural network, and feature vectors are obtained; performing weighted fusion on the feature vector, the state description feature and the preference feature to obtain a fusion feature; and generating a corresponding diet preference prediction result from the fusion feature through a preset preference prediction model, and generating a corresponding cooking suggestion according to the diet preference prediction result. By implementing the method provided by the invention, the problem that the cooking equipment in the prior art cannot accurately judge the diet preference of the user can be solved.

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

A gas-burning pizza oven (100, 300, ) comprising: an oven cavity (120) with an access port to receive food into the oven cavity (120) for cooking, and to remove cooked food, the access port being at a front end of the gas-burning pizza oven; and at least one elongate gas burner (128a, 128b, 228, 328a, 328b, 428, 528 ).

The utility model discloses a sauce smearing device for cooked food processing, and relates to the technical field of food processing, a reciprocating smearing and stirring mechanism comprises two connecting plates and a machine plate, the two connecting plates and the machine plate are fixedly connected to the bottom of a top plate, a rail groove is fixedly connected between the bottoms of the two connecting plates, and the bottom of the rail groove is fixedly connected with the bottom of the machine plate. A track groove is formed in the machine plate, a sliding connection strip is slidably connected to the inner wall of the track groove, a transmission disc is fixedly connected to the front face of the sliding connection strip, a motor is fixedly connected to the inner wall of the machine plate, and a transmission arm is fixedly connected to the output end of the motor. According to the sauce brushing device, sauce in the sauce groove can be synchronously stirred in a left-right reciprocating mode while cooked food is brushed with the sauce in a left-right reciprocating mode through only one driving part, it is guaranteed that the sauce is evenly smeared, the sauce is brushed and spread on the surface of the cooked food, the sauce is effectively prevented from precipitating and caking, and the uniformity and mobility of the sauce are improved.

To provide a cooking device capable of achieving improvement in combustibility of a grill burner and uniform grilling of an object to be cooked while improving a lamp black burning effect by an after burner.SOLUTION: An after burner is attached to the upper side of an exhaust duct in a posture in which a burning surface is directed downward. A control plate 61 is provided in a communication port between a grill chamber and the exhaust duct. The control plate 61 includes an opening part 63, a right closing part 64, a left closing part 65, a right half opening part 66, and a left half opening part 67. The opening part 63 is provided in the center of the control part 61 and opens the communication port. The right closing part 64 and the left closing part 65 are provided on both of the right and left end sides of the control plate 61, and close the communication port. The right half opening part 66 is provided between the right closing part 64 and the opening part 63, and the left half opening part 67 is provided between the left closing part 65 and the opening part 63. The right half opening part 66 and the left half opening part 67 close the lower half of the communication port and open the upper half.SELECTED DRAWING: Figure 9

The utility model provides a multifunctional electric fire stove which comprises a shell and an installation inner cavity located in the shell, and a second heating device and an electric fire stove head composed of a plurality of electric arc generating devices are arranged in the installation inner cavity. The electric arc generating device comprises a flaming cylinder and an insulating part, the insulating part comprises an insulating base and an insulating column which are connected up and down, the ignition needle is sleeved with the insulating base and detachably installed with the insulating column, and the bottom of the ignition needle is electrically connected with the control circuit. And the insulating part can play an insulating effect on the flaming cylinder, so that the accident of electric shock can be avoided when a user touches the flaming cylinder during use. The electric stove is provided with the second heating device, cooked food materials can be heated and subjected to heat preservation during cooking, it is ensured that the taste of the food materials is kept in the optimal state, meanwhile, the second heating device can also be used for cooking, the electric stove head and the second heating device can be started at the same time for cooking, and the cooking time is saved.

The invention discloses a cooking device, a steaming oven and a cooking method.The cooking device comprises a cooking cavity, a detection part and a base, the cooking cavity communicates with the detection part, the cooking cavity is fixedly arranged on the base, and in the cooking process of the cooking device, the cooking cavity is used for cooking food materials to be cooked; and the detection part is used for acquiring the current maturity of the to-be-cooked food material based on the gas in the cooking cavity, and determining the cooking stopping time based on the reference maturity and the current maturity of the to-be-cooked food material. In the embodiment of the invention, the current maturity of the to-be-cooked food material is obtained through the detection part, and the maturity of the food material is controlled through the cooking stopping time determined based on the reference maturity and the current maturity of the to-be-cooked food material, so that the situation that the food material is not cooked or over-cooked in the cooking process is prevented.

The invention provides a cooking control method and device, a readable storage medium and cooking device.The cooking control method comprises the steps that in the first temperature rise stage, a microwave heating device is controlled to operate, so that the temperature of cooked food in a cooking cavity is within a first temperature interval; in the hydrolysis stage, the steam heating device is controlled to operate, so that steam with the temperature within the second temperature interval is injected into the cooking cavity till the duration is longer than or equal to the first duration; in the heating stage, the microwave heating device is controlled to operate until the duration of the temperature of the cooked food material in the third temperature interval is longer than or equal to the second duration; wherein the lower limit value of the third temperature interval is larger than the upper limit value of the first temperature interval, and the lower limit value of the second temperature interval is larger than or equal to the lower limit value of the first temperature interval.

The invention provides a vanillin cross-linked polyvinyl alcohol chitosan active packaging film as well as a preparation method and application thereof, and belongs to the technical field of film composite materials. The preparation method of the film comprises the following steps: dissolving chitosan in an acetic acid aqueous solution, and stirring at a constant temperature to obtain a solution A; dissolving polyvinyl alcohol in deionized water, and stirring at a constant temperature to obtain a solution B; uniformly mixing the solution A and the solution B, adding vanillin, and stirring at a constant temperature to obtain a solution C; uniformly mixing the solution C, a plasticizer and an anthocyanin solution to obtain a film forming solution; and defoaming the film-forming solution and preparing into a film to obtain the vanillin crosslinked polyvinyl alcohol chitosan active packaging film. The packaging film can show better tightness and hydrophobicity and lower water content and water vapor permeability, and meanwhile, the film has excellent oxidation resistance, so that foods such as fruits and vegetables, meat and cooked food have longer fresh-keeping time.

The invention discloses an intelligent unmanned kitchen and a cooking control system, the intelligent unmanned kitchen comprises an automatic unpacking area, an automatic sorting area, an automatic cooking area and an automatic meal taking area; the cooking control system comprises an intelligent cooking equipment module, a scheduling planning module, an abnormity monitoring module and an automatic production module. Manual operation is not needed in the whole meal delivery process, intelligent control over a kitchen is achieved, the operation efficiency is effectively improved, and the labor cost is reduced; according to the cooking equipment, whether cooking conditions and cooking step time are met or not can be automatically judged according to the cooking state detection information, the purpose of continuously performing full-automatic cooking in the cooking process is achieved, and the situation that food materials or seasonings need to be manually placed in the cooking process of existing cooking equipment is avoided; after cooking is completed, the control equipment automatically moves the food to the food taking opening, oil splashing, material scattering and other operations before food discharging are automatically conducted, and it is guaranteed that the cooked food can be continuously temporarily stored for heat preservation.

A food holding system, components thereof, and associated methods. The system includes a food holder and a food holding unit. The food holder has a food holding space for receiving the cooked food. The food holding unit includes a cabinet having a food holder space that receives the food holder. The food holder space has an open front in open communication with a surrounding environment. The open front permits the food holder to be inserted into and removed from the food holder space. Ductwork extends along the first side of the cabinet. The ductwork includes an outlet arranged to direct gas into the food holder when the food holder is received in the food holder space. A heating element is disposed in the ductwork for heating gas. A blower moves the gas in the ductwork through the outlet and toward the food holder.

The utility model provides an intelligent automatic continuous steaming machine, which belongs to the technical field of food processing, and comprises a feeding module provided with a food material feeding end and an inlet end box body, a first gas collecting hood arranged on the inlet end box body, and a first heat exchanger arranged in the first gas collecting hood; the discharging module is provided with a food material discharging end and an outlet end box body, a second gas collecting hood is arranged on the outlet end box body, and a second heat exchanger is arranged in the second gas collecting hood; the steaming module comprises a steaming chamber, and a water supplementing system and a steam system are arranged in the steaming chamber; the conveying module comprises a conveying mesh belt used for bearing cooked food materials, the water outlet end of the water supplementing system is located above the conveying mesh belt, and the air outlet end of the steam system is located between the upper side and the lower side of the conveying mesh belt. Through the cooperation of the water supplementing system and the steam system, the taste of rice is improved.

The invention discloses a steam valve, a pot cover, a cooking utensil, a control method of the cooking utensil and a readable storage medium, the steam valve comprises a valve body and a valve mechanism, a steam channel and an air blowing channel are formed in the valve body, and an air outlet hole communicated with the steam channel and the air blowing channel is formed in the valve body; a steam inlet communicated with the steam channel is formed in the valve body; the valve mechanism comprises a driving device and a sealing piece, the sealing piece is movably arranged in the valve body, and the driving device drives the sealing piece to move so as to open or close the steam inlet. According to the technical scheme, the valve mechanism of the steam valve is used for controlling opening and closing of the steam inlet, the micro-pressure cooking effect of the cooking utensil is achieved, the taste of cooked food materials is improved, and the practicability and reliability of the steam valve are further improved.

The invention discloses a faint scent type seasoning, belongs to the technical field of cooking, solves the technical problem that similar seasonings in the market are flat in taste, and improves the taste and aroma of cooked food. The key point of the technical scheme for solving the problem is that the unique and mellow faint scent seasoning is researched and developed through repeated tests and formula adjustment for many years. According to the technical scheme, the traditional Chinese medicine composition is characterized by being prepared from the following components in parts by weight: 0.5-5 parts of rosemary, 0.5-5 parts of cumin, 0.5-5 parts of radix angelicae, 1-11 parts of lindera longissima, 1-11 parts of cinnamon, 6-16 parts of lemongrass, 5-15 parts of orange peel, 7-17 parts of thyme, 15-25 parts of dried Chinese dates, 0.5-5 parts of fructus piperis longi, 0.5-5 parts of fructus amomi, 2-12 parts of flos caryophylli, 1-11 parts of netmeg, 6-16 parts of mint, 2-12 parts of fennel, 1-11 parts of star anise and 3-13 parts of galangal. The seasoning is mainly used for stir-frying, quick-frying, deep-frying, cooking, frying, braising, stewing, steaming, boiling, braising, roasting, marinating in the cooking field, seasoning of instant noodles, meat filling products, sauce processing and the like.

The invention relates to the technical field of food packaging machinery, in particular to prepackaged food production packaging equipment and a packaging method.The prepackaged food production packaging equipment comprises a box body, a shell, a controller, a vacuum pump, a support and a supporting table, the shell is arranged at the top end of the box body, the controller is installed on the shell, the vacuum pump is arranged in the box body, and the supporting table is installed on the vacuum pump; two sets of supports are fixedly arranged at the front end of the box body, a set of supporting tables are arranged between the two sets of supports, and the vacuum pumping assembly is installed in the shell and used for conducting vacuum pumping on a packaging bag; the buffer tank assembly is mounted in the box body and is used for collecting soup; the cleaning assembly is mounted in the box body and is used for cleaning the soup of the buffer tank; the heat sealing assembly is mounted on the box body and is used for sealing the vacuumized packaging bag; when the device is used, a packaging bag containing cooked food is placed on the supporting table, then the cleaning assembly is started to clean the buffer tank assembly and the vacuumizing assembly, and the service life is prolonged.

1. The name of this design product: Packaging box (soy sauce-flavored beef bones). 2. Purpose of this design product: used for packaging convenient cooked food. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

The invention discloses a post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion. The process comprises the following steps: soaking raw materials in a 0.5-1.5% sodium chloride solution for 40-90 minutes, and then pre-cooling; inoculating lactic acid bacteria which are directionally screened in an environment of 1.5-3.0% of sodium chloride and 12-18 DEG C, and rolling and kneading for 20-120 minutes; fermenting for 4-8 hours at the temperature of 12-18 DEG C, and stopping when the pH is reduced to 5.0-5.5 and the consumption of soluble sugar reaches 45-65%; curing the meat raw materials until the central temperature is 75-85 DEG C; pasteurization is carried out at 62-70 DEG C for 10-20 min or ultrahigh pressure treatment is carried out at 300-450 MPa for 5-12 min, so that the lactic acid bacteria are inactivated and converted into metabiotics; and performing vacuum packaging and after-ripening at 0-4 DEG C for 24- Through directional screening, in-situ conversion and mild inactivation, in-situ generation of the fresh-keeping substances in the matrix is realized, and a postbiotic fresh-keeping system is constructed. The shelf life of the product is obviously prolonged, the microbial safety is improved, the quality is excellent, chemical preservatives are not needed, and the label cleaning concept is met.

The pot cover assembly comprises a cover body and an inner cover detachably fixed to the cover body, the inner cover comprises a cover plate and a sealing ring arranged on the periphery of the cover plate, the inner cover is provided with a first side and a second side, the cover plate protrudes towards the first side, and the sealing ring is arranged on the periphery of the cover plate. The sealing ring is provided with a first sealing lip located on the first side and a second sealing lip located on the second side, the inner cover has a first installation state in which the first side faces downwards and a second installation state in which the second side faces downwards, in the first installation state, the first sealing lip abuts against the pot body in a sealed mode, and in the second installation state, the second sealing lip abuts against the pot body in a sealed mode. The second sealing lip edge abuts against the pot body in a sealed mode. According to the electric cooker, the inner cover can be installed on the cover body in a positive posture and a negative posture, so that the volume of the cooking space is adjustable, a user can flexibly adjust the size of the cooking space according to different quantities of cooked food and different cooking food materials, and the pot overflowing phenomenon is effectively avoided while the heating efficiency is guaranteed.

1. Name of the product in this design: Packaging Bag (Grassland Chronicle). 2. Purpose of this design: For packaging cooked food. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key points: the front view. 5. This design is for a thin product; other views are omitted.

The invention discloses a multifunctional adaptive energy storage cooking container. The multifunctional adaptive energy storage cooking container comprises a cooking container body formed by composite metal laminates. The bottom of the outer side of the cooking container body gradually protrudes from the periphery to the middle, and the composite metal layer plate comprises a composite layer corresponding to an external heat source and a safety protection layer making direct contact with cooked food. Anti-expansion counter bores are evenly distributed in the composite face of the composite layer, and grooves are formed in the surface of the safety protection layer. According to the structure, the weight is reduced, the heat conduction efficiency is guaranteed, the heat absorption and heat storage effects are improved, heat dissipation is uniform and lasting, and the electric heating plate has the advantages of being high in safety, good in applicability and low in breakage rate and can be widely applied to various scenes such as electromagnetic conduction, gas conduction and hot air conduction, the dining experience effect is obviously improved, and the service life is prolonged. And the use requirements of'fresh processing 'and'on-site frying' of catering enterprises are met.

The invention relates to the technical field of cooked food processing, in particular to a reheating method of refrigerated braised pork, which comprises the following steps: (1) a pretreatment step: firstly soaking streaky pork in ice water containing papain and table salt, then putting the soaked streaky pork in cold water into a pot, and adding a fishy smell removing material and table salt for blanching to obtain pretreated streaky pork; (2) stir-frying and stewing: stir-frying the pretreated streaky pork and sauce, adding water and spices, and stewing to obtain fresh braised pork in brown sauce; (3) a cold storage step: performing vacuum packaging on the fresh braised pork, and performing cold storage so as to obtain cold-stored braised pork; and (4) a reheating step: adding ginger juice into the refrigerated braised pork in brown sauce, and then performing microwave heating to obtain the reheated braised pork in brown sauce. According to the reheating method of the refrigerated braised pork, provided by the invention, the taste, flavor, color and nutrition of fresh braised pork can be reserved to the maximum extent by the reheated braised pork, and the quality of the reheated braised pork can be effectively improved.

The utility model relates to the technical field of cooked food processing, and provides a cooking tunnel furnace which comprises a furnace body and a plurality of supporting legs, the supporting legs are all fixed to the bottom of the furnace body, a heating assembly is arranged on the furnace body, a conveying belt is arranged in the furnace body, a cleaning assembly is arranged at the bottom of the furnace body, and a dust collection assembly is arranged on the outer side of the furnace body. The inlet and outlet sealing assemblies are arranged on the two sides of the furnace body, the cleaning assembly comprises a bottom opening formed in the bottom of the furnace body, a cleaning roller is rotationally connected into the bottom opening, a collecting cover is arranged at the bottom of the furnace body, and a scraper is arranged on the inner side of the collecting cover. According to the technical scheme, the problems that in the prior art, an existing tunnel furnace does not have the conveying belt cleaning function, a layer of flour is attached to the surface of the conveying belt after long-time use, manual cleaning is often needed, and equipment needs to be stopped during manual cleaning are solved.

The utility model provides a pot. Wherein the side wall of the cookware is provided with a containing cavity, the containing cavity is filled with a heat-conducting medium, a rough structure is arranged on the wall face, making contact with the containing cavity, of the side wall, and a non-stick coating is arranged on the rough structure. According to the cookware, the temperature of the side wall of the cookware can be kept within a proper temperature range, so that the cooking function of the cookware can be guaranteed, meanwhile, cooked food is not prone to carbonization on the side wall of the cookware, the easy-to-clean performance of the cookware is guaranteed, and the taste of the cooked food is optimized.