3615 results about "Cooking process" patented technology

The invention discloses intelligent cooking equipment. The intelligent cooking equipment comprises a cooking bench (1), a heating mechanism (2), a pot body (3), a pot cover (4) arranged at the upper end of the pot body (3) and a control mechanism, and is characterized in that a feeding mechanism (5) is arranged on one side of the pot body (3), the feeding mechanism (5) is controlled through the control mechanism to be turned so as to feed cooking materials into the pot body, the pot cover (4) is fixedly connected with a pot cover driving mechanism (6), and the pot cover driving mechanism (6) is controlled through the control mechanism to be turned so as to open and close the pot cover. The intelligent cooking equipment achieves automatic cooking, food materials and seasoning are added according to appointed sequences in the cooking process, and the cooking process completely simulates an artificial cooking process, and high-quality dishes can be cooked.

The invention relates to the field of food cooking, and discloses a cooking method and equipment and a cooking device. The method comprises the steps that an image of food in the cooking device is collected; the collected food image is matched with pre-stored standard images, and different standard images correspond to different cooing modes; under the situation that the collected food image is matched with any one of the pre-stored standard images, the cooking device is controlled to work in the cooking mode corresponding to the matched standard image; under the situation that the collected food image is not matched with all the standard images in the pre-stored standard images, the cooking device is prompted to enter a learning mode. Therefore, different cooking modes can be adopted for different food, and the cooking process of the food can be more accurately controlled.

An apparatus comprised of a base plate, a heat diffuser plate and cooking surface, plate, with or without handles and situated an adequate distance, one above the other, to be used with existing conventional outdoor grill. Plurality spacers located intermittently around the plates provide support and separation. The apparatus is placed directly onto the existing grill and is of sufficient and variant size to hold food for cooking and to fit with an existing grill. This grill accessory is constructed of materials which are not subject to easy degradation by heat produced by outdoor grills and is designed with fixed or removable plates. A variation being an independent outdoor grill that embodies the multiple bottom grill accessory as an intrinsic part of its structure. The multiple bottom grill accessory converts the outdoor grill cooking process to the likes of an oven, thus cooking foods not normally cooked on a grill in a healthier manner.

A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device.

The invention discloses a pan with temperature displaying including a pan body and a handle, a temperature-sensing bimetal element being provided in the bottom of the pan body, a display means being provided in the handle, and the temperature-sensing bimetal element being connected with the display means. The invention can rapidly and precisely indicate the temperature of the pan bottom of the pan so that the user can control the cooking level during cooking. The pan according to the invention is of a simple structure, is convenient to use and is easy to popularize.

The invention belongs to the field of pans, and particularly discloses a smart pan comprising a pan body, a handle, a thermocouple and a pan controller. The thermocouple is assembled to the bottom of the pan body, and the pan controller is disposed within the handle. The pan controller acquires the corresponding cooking program, the cooking program is configured with the set value of the pan temperature associated with time, the measured value of the pan temperature based on thermocouple detection and the set value of the pan temperature obtained from the cooking program are processed to generate a control signal for manipulating a heating unit for heating the smart pan and changing the strength of heating power of the heating unit, the measured value of the pan temperature is enabled to reach the set value of the pan temperature till the cooking program is totally executed by the pan controller, and food cooking is finished. Throughout the cooking process, the smart pan manipulates the heating unit based on the acquired cooking program, the temperature of the smart pan is controlled automatically, food cooking is completed without user participation, and users can make delicious food either with or without cooking skills.

The invention discloses a program controlled stove capable of playing video cooking teaching courses, which is provided with one or more electric heating devices, and a cooking menu database which stores a plurality of cooking programs, wherein each cooking program can contain a plurality of cooking procedures; after a user selects one cooking program on a user interface and starts the cooking program, the stove can automatically select the heating devices for the stove one by one, and automatically control the output power and the duration of the heating devices such as a magnetron and a light wave tube to cook food according to the requirements of parameters such as heating modes, fire, temperature, duration and so on specified by each cooking procedure of the cooking program; at the same time, the stove compares values acquired in a real-time mode such as temperature and timing duration with the parameters during the cooking process to automatically adjust the cooking process until each procedure of the cooking program is finished; in addition, the stove also comprises a media player which can play video teaching courses of the cooking programs and instruct users how to prepare cooking materials and what important items need to be noticed and so on.

A cooking device includes a base, a housing, a lid, a detection module, a control module and an exhaust module. The detection module includes an image detection sensor arranged on the lid and configured to take an image of a cooking process. The control module includes a processor connected with the detection module and arranged in the base or the housing, and a wireless unit configured to perform information interaction with a portable electronic device to transmit cooking parameters including the image out of the cooking device. The exhaust module includes an air-filled element, an air-extraction element, an inlet passage and an exhaust passage. The inlet passage is disposed on the lid, the air-filled element is disposed on the inlet passage, the air-extraction element is disposed on the exhaust passage and used to exhaust fog or oil fume generated in the at least one inner pot

A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared.

The invention discloses an electric heating cooking appliance with a wireless steam detection device, which is a detection device for detecting the temperature, humidity, flow velocity and flow data signals of the steam flowing into the atmosphere through the pot cover in different boiling states of the liquid with wireless transmission and reception. On the pot lid of the electric cooking appliance that is detachable from the pot body or utensils and has no signal transmission wires, this effectively solves the problem that the pot lid and the pot body or utensils can be separated. The electrothermal liquid heating appliance is susceptible to product structure, heating method, and material changes , use environment, operation method, aging deformation, commercial pots of different specifications, etc., especially the changes in altitude, which cause existing problems such as electric rice cookers, electric pressure cookers, electric steamers, and electric stew pots. It has realized the intelligent judgment, adjustment and control of the cooking process when the electric heating stoves such as induction cooker, electric ceramic stove, health pot, electric tea set, and light-wave oven are performing the function of "steaming, cooking, and stewing".

The intelligent fully automatic cooking robot involved in the present invention adopts the intelligent automatic control technology of mechanical and electrical integration, software and hardware combination, conducts intelligent automatic cooking based on microwave ovens and other stoves, and places multiple liquid and solid ingredient boxes and vegetable boxes on the panel , according to the prompts of the intelligent automatic cooking controller, after placing the prepared dishes, in the case of unattended, at any time according to the requirements of the person at the specified time for accurate and precise cooking, one intelligent automatic completion of one or more Cooking dishes, people can enjoy a delicious meal when they go home from work; the invention adopts the concept of a manipulator, which has a simple and efficient structure, small size, and is easy to use. Environmental protection requirements; used at home can save people a lot of time for cooking, so that people can live a higher quality of life or perform more creative work, and use it in commercial operations can reduce labor and save costs.

The invention relates to a air-based fryer apparatus (100) including a shield (101) for use in a cooking apparatus (100) having a food preparation chamber (102) to receive a food support (103), a system (104) for circulating a flow of hot air inside the food preparation chamber (102) and a heating element (105) to heat at least the circulated air. The shield (101) is configured to be disposed between the heating element (105) and the food support (103). The shield (101) comprises a plurality of inclined surfaces (112) and a plurality of apertures (111) between the inclined surfaces (112) through which the flow of hot air can pass, wherein the inclined surfaces (112) are adapted to block a direct line of sight through the apertures (11) in the shield (101) from the heating element (105) to the food support (103) to prevent air flowing from the food support (103) to the heating element (105) through the apertures without being defelected by the inclined surfaces. The invention allows, among various advantages, reducing fumes generated by an air-based fryer during cooking process.

The present invention relates to a pressure cooker for cooking noodles, wherein a cooking container capable of cooking noodles is formed into a net shape inside a main body of the pressure cooker and a lifting means capable of lifting the cooking container is provided, thereby allowing noodles to be evenly cooked through and enabling cooking of high quality noodles with taut and excellent texture through a dual cooking process comprising the following steps: putting noodles in the cooking container, boiling the noodles, and then lifting the cooking container to the surface of the water using the lifting means to steam the noodles at a high temperature and at a high pressure.

The invention provides a cooking method, a cooking apparatus, and a cooking utensil. The cooking method comprises: obtaining an initial weight value of to-be-cooked food after obtaining a cooking instruction; determining whether to execute the cooking instruction according to the initial weight value; and detecting cooking state information of the food in the process of executing the cooking instruction, and adjusting a heating curve corresponding to the cooking instruction according to the cooking state information, wherein the heating curve comprises a cooking time parameter and a cooking power parameter. According to the technical scheme, in the cooking beginning stage and the cooking process, the cooking state of the cooked food is detected, the effect of preventing no-load cooking of the cooking utensil is realized, and the cooking effect of the cooking utensil is improved.

An oval shaped countertop kitchen appliance having a cooking chamber that defines a cavity. The cooking chamber has a rim defining an opening to the cavity. An electric heating element is disposed proximate the cavity to heat the cavity. A pan retaining foodstuff therein has a generally hollow interior and a rim defining an opening for accessing the interior thereof. The pan is sized and shaped to fit within the cavity of the cooking chamber. A lid is sized and shaped to at least partially cover the cooking chamber rim when placed on the cooking chamber rim. At least one hinge and one latch are mounted to one of the exterior surface of the side wall of the cooking chamber and the lid. A pressure seal is present in the interface of the lid and the cooking chamber rim. Said pressure seal is compressed when latching mechanism is in its latched position. Pressure regulating valve communicates between the cooking chamber cavity and the outside, to limit the pressure built up within the cooking chamber as foodstuff is heated by said electric heater and emits steam during the cooking process. Said cooking pressure is set at a predetermined level. Temperature in the cooking chamber is controllable by the user as is the duration of the cooking cycle.

The invention relates to an air-based flyer apparatus (100) for preparing food. The apparatus comprises a food preparation chamber (102), a food basket (103) placed in said food preparation chamber (102), a system (104) for circulating an upward flow of hot air inside said food basket (103), a heating element (105) placed above said food basket (103) to generate said hot air, a lid (101) placed below the heating element for covering the food basket. The lid (101) comprises a first part (P1) being air-permeable, and a second part (P2) facing said heating element (105) being air-impermeable. The invention allows reducing fumes generated by an air-based flyer during cooking process.

The present invention comprises an improved device and method for automated cooking foods with a liquid such as water. In a preferred embodiment, the system comprises a cooking chamber (46); a controller (20); a residential home gateway server (10) comprising a memory and a communications interface operatively connected to the controller (20) and to the Internet (104); a hopper (42) for containing food; a stopper (44) in communication with the cooking chamber (46) and the hopper (42), the stopper (44) operatively connected to and selectively controllable by the controller (20) to provide a predetermined portion of the food from the hopper (42) into the cooking chamber (46); the stopper having at least one position in which it is sealingly engaged against the cooking chamber (46) and the hopper (42) to prevent steam generated by the cooking process from entering into the hopper (42) during cooking; a conduit (30) in communication with the cooking chamber (46) for providing liquid into the cooking chamber (46); and a valve (32) disposed intermediate the conduit (30) and the cooking chamber (46) and operatively connected to and selectively controllable by the controller (20). The method comprises receiving data from a remote source, the data comprising a desired amount of servings of the food and a starting time for preparation of the food; determining the cooking characteristics of the food, comprising liquid needs for the food and cooking time; providing food into the cooking chamber (46) from the hopper (42) in a quantity sufficient to satisfy the desired servings; providing liquid into the compartment from the conduit (30) sufficient to satisfy liquid requirements of the food for the number of serving requirements; and engaging a cooking element accessible to the cooking chamber (46) sufficient to satisfy cooking time requirements for the desired number of servings.