316 results about "Cooked food" patented technology

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 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

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 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 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 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.

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 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.

1. Name of the designed product: food label (Baihui classic No. 6 intestine). 2. Use of the designed product: used for the packaging of cooked food products. 3. Design points of the designed product: in the combination of shape, pattern and color. 4. Picture or photo that best shows the design points: front view. 5. The design claimed contains colors. 6. The designed product is a flat design, and other views have no design points, so other views are omitted.

The utility model relates to the technical field of cutting equipment, in particular to a dividing and cutting machine for processing cooked chicken feet, which comprises a workbench and a dividing and cutting mechanism, and the dividing and cutting mechanism comprises a sliding block, a sliding rod, a plurality of positioning rings and a cutting component; when the chicken feet are cut, a worker pulls a sliding rod to enable a sliding block to move to the edge of the workbench, then the worker places the chicken feet to be cut into a plurality of positioning rings, then the sliding rod is pushed to enable the sliding block to move to the position below the cutting assembly, the cutting assembly is controlled to cut the chicken feet, and after the chicken feet are cut, the worker cuts the chicken feet. A sliding rod is pulled to enable a sliding block to move to the edge of the working table, a worker can take the cut chicken feet, in this way, the worker does not need to stretch the hands to the position below the cutting assembly when placing and taking the chicken feet, the situation that the hands of the worker are injured by the cutting assembly when the dividing and cutting machine breaks down or the worker operates mistakenly is avoided, and the working efficiency is improved. And potential safety hazards are reduced.

1. The name of this design product: Metal mesh bracket (1). 2. Purpose of this design product: used for storing steamed or cooked food at home. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention provides a control method, a device, a cooking device and a readable storage medium for a cooking device. The control method of the cooking device includes: after the heating device operates at a first power for a first duration, obtaining the temperature value of the pot body; based on the temperature value of the pot body being greater than a first set temperature value, determining that there is no food ingredient in the pot body. By running this control method, it is possible to realize the automatic judgment of whether there is a food ingredient in the pot body of the cooking device, so as to avoid the situation where there is cooked rice in the pot body of the cooking device and the rice cooker continues to automatically add rice and water and perform automatic cooking during the automatic control process of the cooking device. By avoiding the above situation, the taste of the cooked food is ensured, and at the same time, the intelligence of the cooking device is improved.

The invention provides a cooking control method and device, a readable storage medium and cooking equipment, and the cooking control method comprises the steps: receiving a first input which is used for selecting a cooking function; in response to the first input, controlling a vacuum pump to start until the vacuum degree in the cooking cavity reaches the target vacuum degree; under the condition that the vacuum degree in the cooking cavity reaches the target vacuum degree, the first heating device is controlled to start and operate; wherein the first heating device is at least one heating device in the selectable heating devices, and the target vacuum degree and the first heating device are determined according to the cooking function. According to the food cooking device, food materials can be cooked, meanwhile, harmful substances generated in the cooking process of the food materials can be reduced, the cooked food is healthier, and therefore the requirement of health for diet is met.

The present disclosure relates generally to a dough composition including one or more legume flours present in a total amount in the range of 40-70 wt%, based on the weight of the dough composition; a film-forming starch present in an amount in the range of 5-20 wt%, based on the weight of the dough composition, the film-forming starch having an amylopectin content of at least 80 wt%, an RVA final viscosity after 1 hour at 25°C of no more than 900 centipoise, and an RVA peak-and-breakdown time of no more than 500 s at 25°C; one or more oils or fats present in a total amount in the range of 5-30 wt%, based on the weight of the dough composition; and water present in an amount in the range of 10-40 wt%, based on the weight of the dough composition.

A system to store food products within a heated compartment is provided. The system includes an enclosure that receives stacked trays, and an elevator to lift trays to a position to receive a plurality of food products from a conveyor or another source. A fork may be provided that receives a cooked food product thereon and rotates to allow the cooked food product to fall into the positioned tray while being maintained in a horizontal manner.

The utility model discloses processing equipment for a double-layer double-sided double-color plastic chopping board, and relates to the technical field of chopping boards. The device comprises a bottom shell plate, fixing frame bodies are fixedly connected to the left side and the right side of the top face of the bottom shell plate correspondingly, bottom die grooves are formed in the positions, located on the lower sides of the fixing frame bodies, of the left side and the right side of the top face of the bottom shell plate correspondingly, and two electric telescopic rods are arranged on the top faces of the two fixing frame bodies correspondingly; and the output ends of the two corresponding electric telescopic rods are jointly and fixedly connected with an upper module, injection molding machine bodies are arranged on the left face and the right face of the bottom shell plate correspondingly, the output ends of the two injection molding machine bodies are fixedly connected with the top faces of the corresponding upper modules correspondingly, and a rotating mechanism is arranged on the lower side of the inner wall of the bottom shell plate. The processed chopping board is attractive in appearance and beautiful in color, the front face and the back face are easy to distinguish, raw food and cooked food can be separated for use, the sanitation degree is improved, and the using effect of the chopping board is improved.

This application discloses a control method for a cooking appliance, the cooking appliance itself, and a storage medium, relating to the field of electrical technology. The cooking appliance includes a lid and a pot body. The pot body has a cooking cavity, and the lid is configured to open or close the cooking cavity. A cooling component is disposed on the lid, and the cooling component is configured to cool the lid when it is open. The method includes: acquiring cooking state parameters, the cooking state parameters representing the steam state within the cooking cavity; and controlling the operation of the cooling component based on the cooking state parameters. This application aims to enhance the aroma of cooked food.

1. Name of the designed product: packing bag (delicious food). 2. Use of the designed product: for packing cooked food. 3. Design points of the designed product: in the pattern. 4. Picture or photo best showing the design points: front view. 5. The designed product is a thin product, and other views are omitted.

The present invention relates to a gas-fired pizza oven (100, 300) comprising an oven cavity (120) having a pick-up port for receiving food into the oven cavity (120) for cooking and for removing cooked food, the pick-up port being located at a front end of the gas-fired pizza oven, and at least one elongated gas burner (128a, 128b, 228, 328a, 328b, 428, 528).

To prevent the occurrence of a fault due to water dropping from an evaporator within the storage of a reheater.SOLUTION: A reheater 10 comprises: a storage 20 for storing tableware that contains a cooked cooking object; a refrigeration unit 30 for circulating a coolant medium in an evaporator 34 provided in the storage 20 to cool the interior of the storage 20; a heater 27 for heating the interior of the storage 20; and a fan 26 for convecting air inside the storage 20. Thus the reheater is capable of executing a reheating program in which the refrigeration unit 30 and the fan 26 are made to operate in order to convect cooled air inside the storage 20 to cool the cooking object and then the heater 27 and the fan 26 are made to operate in order to convect heated air inside the storage 20 to reheat the cooking object which is cooled. In the storage 20, a drain tank 40 for storing water dropping from the evaporator 34 is provided below the evaporator 34.SELECTED DRAWING: Figure 6

Described herein are various embodiments of systems, methods, and devices, for automated food frying. In one embodiment, systems, methods, and devices for automated food frying may comprise upon receiving an order of food, automatically transferring a designated amount of frozen food from a rotating tumbler in a freezer unit to a weighing unit upon receiving a specific weight of frozen food from the freezer unit; transferring, via the weighing unit, the frozen food to a fryer unit; cooking the frozen food in one or more rotatable fry baskets of the fryer unit; rotating the one or more rotatable fry baskets about an axis to flip the cooked food into a funnel; transferring the cooked food from the funnel to a cup from a cup dispensing unit; and moving, via the cup dispensing unit, the cup with cooked food to an exit port.

1. Name of the designed product: cooked food packaging box (Jiamu and). 2. Use of the designed product: outer packaging box for cooked food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention provides cleaning equipment for prefabricated food processing, and relates to the technical field of food cleaning equipment. A first mounting arm is fixed on the liquid storage tank through a screw rod, a second mounting arm is rotationally arranged on the first mounting arm, a worm gear is welded on the first mounting arm, a worm is rotationally arranged on the second mounting arm, and the worm is meshed with the worm gear. In the cleaning link, the design of the adjusting part is particularly key, a first motor drives a worm to be engaged with a worm gear, the inclination angle of the cleaning barrel can be flexibly adjusted, a first hydraulic cylinder on a second mounting arm is matched to drive the cleaning barrel to ascend and descend, and raw materials are fully turned over in cleaning liquid; meanwhile, the cleaning barrel is driven by a second motor to rotate through gear transmission, the stirring effect of the raw materials is further enhanced, and uneven cleaning caused by local accumulation is avoided; the driving rod is polished to be of an arc-shaped structure, abrasion of the driving rod and the cleaning cylinder can be effectively reduced when the driving rod makes contact with the cleaning cylinder through hole, equipment maintenance frequency and cost are reduced, and service life is prolonged.