930 results about "Rice dishes" patented technology

The invention relates to the technical field of conveying equipment, and particularly discloses a conveying device for rice wine production, which comprises a rack, the rack is provided with a conveying assembly, scattering mechanisms and a cleaning mechanism, each group of scattering mechanism comprises a rotating shaft, a driving assembly, a scattering assembly and a driving structure I. The driving assembly is used for driving the rotating shaft to rotate, and the number of the scattering assemblies is two. Each scattering assembly comprises a plurality of scattering rods, each scattering rod is perpendicular to the axial direction of the rotating shaft and is in sliding fit with the rotating shaft in the radial direction of the rotating shaft, the first driving structure is used for driving the scattering rods to move in the radial direction of the rotating shaft, the cleaning mechanism comprises a first scraping plate, and the end of the first scraping plate makes contact with the peripheral side of the rotating shaft; according to the rice cooling device, gathered rice can be scattered through rotation of the scattering rods, the cooling speed is increased, the rice attached to the outer sides of the scattering rods can be removed through sliding between the scattering rods and the rotating shaft, and meanwhile the rotating shaft can be cleaned through the first scraper blade.

The zero-coating rice cooking utensil comprises a pot body which is used for making contact with a food material face and made of a stainless steel metal layer, the inner surface of the stainless steel metal layer is provided with micron-sized biting pattern paths, the micron-sized biting pattern paths comprise hydrophobic concave-convex parts which are distributed randomly, and the hydrophobic concave-convex parts are arranged on the inner surface of the stainless steel metal layer. And the roughness of the hydrophobic concave-convex part on the inner side wall of the pot body is smaller than that of the hydrophobic concave-convex part on the inner bottom wall of the pot body. The micron-sized biting patterns are arranged on the inner surface of the stainless steel metal layer, more violent local heat convection can be formed in the early stage of rice cooking, rice grains are stirred better, the rice grains are in a dynamic state and are not prone to adhering to the inner wall, a water and air flowing channel is opened, water can be supported in the later stage of cooking, and the rice cooking effect is improved. Therefore, more moisture can moisten the rice for a longer time, the bonding force between the rice and the pot body is reduced, the probability that the bottom of the pot body is stuck to the pot body is reduced, the rice is more uniform, and the zero-coating non-sticky effect is achieved.

The utility model discloses a high-speed full-automatic rice and vegetable roll forming machine, and relates to full-automatic equipment for making rice into rice and vegetable rolls. A series of automatic rice roll processing including feeding, blanking, press fitting and discharging can be achieved, and the automation degree is high. Comprising a feeding mechanism and a forming mechanism, the forming mechanism is installed on a workbench, and the feeding mechanism is installed on a rack on the workbench; the feeding mechanism comprises a feeding bin and a raking bin which are fixedly mounted on the rack; the forming mechanism comprises a forming die rotationally connected to the workbench and a forming pressing block arranged above the forming die through a pressing block driving unit. According to the automatic rice roll forming machine, rice only needs to be manually fed into the feeding mechanism, manual intervention is not needed in the whole rice roll forming and manufacturing process, the automation degree is high, and a series of automatic rice roll processing including feeding, discharging, press fitting and discharging is achieved.

The invention discloses a temperature control system of an electric heating rice steaming cabinet, which not only can acquire and analyze key characteristic data in a heating process in real time, but also can dynamically adjust PID parameters according to the data by introducing a parameter self-adaption and staged self-adaption control mechanism. The flexible and accurate regulation and control of the heating process of the rice steaming cabinet under different working conditions are realized. Specifically, the system carries out deep analysis on data acquired in an initial heating stage by utilizing time sequence feature coding and a machine learning model, so that an optimal target temperature curve and a PID parameter set corresponding to each stage are generated, and the most suitable control strategy is automatically switched according to the current stage. By means of the mode, the response capacity of the electric heating rice steaming cabinet to environment disturbance and load sudden change can be effectively improved, and intelligent and self-adaptive temperature management under wider working conditions is achieved while the rice quality and energy consumption optimization are guaranteed.

The utility model belongs to the technical field of food equipment, and particularly relates to a heat preservation and moisture preservation self-service meal serving machine which comprises a meal serving machine body and further comprises a moisture preservation mechanism, and the moisture preservation mechanism comprises a water tank, a water pump, a water pipe, a spray head, a humidity sensor and a heating plate. The spray head, the humidity sensor and the heating plate are all arranged in the meal serving machine body, the spray head is connected with the water tank through a water pipe, water in the water tank flows to the spray head through the water pipe under the action of the water pump, the spray head sprays the water to the heating plate, and the heating plate can heat and evaporate the water into water vapor. According to the heat preservation and moisture preservation self-service rice serving machine, the special moisture preservation mechanism is arranged, water can be evaporated into water vapor, the water vapor makes direct contact with rice so as to improve the humidity of the rice, and the rice is prevented from being dried. The rice is always kept at proper temperature and humidity; the scattering rod is arranged on the main shaft of the conveying mechanism, and the rice can be prevented from being lumped and caked through the scattering rod, so that the rice is softer.

The utility model discloses a meal serving unit of a continuous meal delivery vending machine, which comprises a rack, a meal storage device arranged on the rack, a meal distribution device arranged below the meal storage device, and a rice shaping device arranged at the tail end of a conveying belt and used for shaping rice, the steam components are arranged on the two sides of the rice distributing device so that rice in the rice distributing device can be in a constant-temperature state, the steam components are communicated with the constant-temperature heating water tank, and the rice shaping device and the rice distributing device are matched with each other in space; the rice shaping device comprises a rice cup assembly arranged below the tail end of the rice distributing device and provided with a rice containing space, a rice cutting and scraping plate assembly arranged above the tail end of the rice distributing device and a rice shaping assembly arranged above the rice cup assembly, the lower end of the rice shaping assembly extends into the rice cup assembly, and the rice shaping assembly shapes rice. Through cooperative work of all the assemblies of the whole system, automatic distribution, heat preservation and shaping of rice are achieved, and the automation degree and working efficiency of the vending machine and the attractiveness of the rice are greatly improved. Meanwhile, through constant-temperature control of the steam component, the palatable temperature and freshness of the rice are ensured, and the dining experience of a user is improved.

The invention discloses a preparation method of a freeze-dried instant rice composite additive, which is characterized by comprising the following preparation steps: step (1), soaking washed raw material rice in trehalose solutions with different concentrations, and continuously stirring in a constant-temperature water bath state to obtain raw material rice treated by the trehalose solutions with different concentrations, the preparation method comprises the following steps: (1) washing raw material rice, then cooking, dipping and braising rice, and then carrying out vacuum freeze drying, and (2) soaking the washed raw material rice in glutaminase solutions with different concentrations. The rehydration performance and sensory quality of the freeze-dried rice are researched by compounding trehalose, glutaminase and beta-amylase additives in different proportions; the compound ratio of trehalose, glutaminase and beta-amylase compound additives with better sensory quality is selected by selecting the compound ratio of the trehalose, glutaminase and beta-amylase compound additives with better sensory quality, so that the freeze-dried rice with better sensory quality can be prepared, the components are green and safe, the operation is simple, and the effect is better when the compound additives are applied to the freeze-dried rice.

The invention discloses a method for improving the eating quality of rice based on variety compounding and microwave modification. The method comprises the steps of optimal variety screening, compounding proportion optimization, microwave modification and multi-dimensional evaluation. The defects of a single variety are overcome through variety compounding, starch gelatinization and flavor release are promoted through microwave modification, and synchronous optimization of'taste-flavor 'is achieved through cooperation of the two; by adopting household and industrial common microwave equipment, the compounding proportion is flexible, the operation only needs two steps of compounding and microwave, the preparation method can be applied to families, restaurants and food factories, and the problem of equipment dependence in the prior art is solved; multiple indexes are measured through a texture analyzer, an SPME-GC-MS and other instruments, a quantitative basis is provided for process optimization, and the defect of fuzzy evaluation in the prior art is avoided; the method is not only suitable for terminal cooking, but also can guide breeding through a compounding rule, assists quality grading through an evaluation system, and promotes multi-link technology upgrading of a rice industry chain.

The invention discloses a preparation method of black coat red yeast rice. The method comprises the following steps: steaming long-shaped rice serving as a raw material into medium-well rice, mixing black-skin red yeast seed powder and red yeast mother slurry to obtain yeast seed rice, spreading the yeast seed rice on a ventilated yeast bed, carrying out front, main and rear three-stage fermentation culture on the yeast seed rice, and adjusting the temperature and humidity of a fermentation product according to the modes of gradient color of rice grains obtained by fermentation culture of the yeast seed rice, yeast turning, spreading and three-time yeast liquid spraying. The black-coat red yeast rice is fermented and cultured, and the black-coat red yeast rice which is stable in quality and high in saccharifying power and fermenting power and is prepared by a new process is obtained through a warm-air large-ventilation-quantity drying technology. The brewed black coat red koji wine has the advantages of being rich in fragrance, good in flavor and high in wine yield. The new production process of the black-skin red yeast rice reduces the pollution of aspergillus niger to the environment and protects the health of workers.

The invention provides a cooking control method, an electric cooker, a storage medium and a product, and relates to the technical field of cooking electric cookers. The method comprises the following steps: in response to a cooking instruction, performing preheating treatment on rice added with water, heating the preheated rice to a first temperature range, and keeping for a first preset time; raising the temperature of the heated rice to the boiling temperature of water based on second preset time; the third preset time is shorter than the second preset time, the rice can be subjected to low-temperature soaking treatment before the rice is rapidly heated, a water pre-absorption channel is formed in the rice, the rice expansion effect is improved, temperature transfer can be more uniform, and the rice quality is improved. The half-cooking risk of the rice is reduced, the gelatinization effect is improved, the texture and taste of the rice are effectively improved, the overall quality of the rice is greatly improved, and the eating experience of a user is improved.

The utility model discloses a rice roll forming mechanism, and relates to full-automatic equipment for making rice into rice rolls. Automatic rice roll processing can be achieved, and the automation degree is high. The forming mechanism comprises a forming die rotationally connected to the workbench and a forming pressing block arranged above the forming die through a pressing block driving unit, and the forming die is driven by the die driving unit to rotate. A plurality of die cavities are formed in the forming die, the shape of the forming pressing block is matched with that of the die cavities, and the forming pressing block is driven by the pressing block driving unit to move up and down in a reciprocating mode. A series of defects of low efficiency, high labor intensity, high labor cost, uneven product quality, high food hygiene risk and the like during manual pressing are effectively avoided through automatic processing.

To provide cooked rice for freeze-drying having excellent grain mouthfeel, grain separation, and fluffiness, as well as freeze-dried rice and freeze-dried processed food using the cooked rice.SOLUTION: Cooked rice for freeze-drying of the present invention is prepared by cooking 100 pts.mass of raw rice having an amylose content of 19.2 mass% or less and a protein content of 7.5 mass% or less (dry basis), followed by adjustment to 210 to 290 pts.mass through water-washing adjustment and draining steps. Freeze-dried rice or freeze-dried processed food of the present invention is prepared by freeze-drying the cooked rice for freeze-drying, or by adding a seasoning liquid thereto.SELECTED DRAWING: Figure 1

The utility model relates to the technical field of rice and vegetable roll production, and particularly discloses an automatic feeding device for rice and vegetable roll production, which comprises a machine body, a conveying shell is fixed above the machine body, one side of the top end of the conveying shell is connected with a material barrel, a hydraulic rod is embedded in the top end of the material barrel, and the power output end of the hydraulic rod is connected with a pressing plate. A material distributing mechanism is arranged in the conveying shell; the distributing mechanism comprises a mounting shell, the mounting shell is fixed to one side of the bottom end of the interior of the conveying shell, a storage barrel penetrates out of the top end of the mounting shell, through cooperation of a material barrel, a hydraulic rod and a pressing plate, rice enters the storage barrel to be stored and stacked, through contraction of an electric push rod, a connecting plate drives a partition plate to move, and the rice is conveyed to the conveying shell; the through holes are staggered with the material barrel and the storage barrel, rice is cut and separated, so that the rice in the storage barrel keeps uniform quantity, and influence on later processing and packaging due to different sizes of discharged materials is avoided.

The invention discloses a method for delaying aging and retrogradation of refrigerated rice by combining a cooking-prior-to-steaming process with a magnetic field, and belongs to the technical field of food processing. The method comprises the following steps; treating the raw materials, boiling, steaming, and refrigerating with assistance of a magnetic field. According to the method, a certain amount of starch is washed away through a cooking process, water is promoted to permeate into rice grains to participate in starch gelatinization, finished rice with fluffy rice grains and tender taste is obtained through a steaming process, and the retrogradation and rearrangement process of rice starch molecules in the refrigeration process is delayed through magnetic field assisted refrigeration. The cooking and steaming process is combined with the magnetic field to assist refrigeration for cooperative treatment, and aging and retrogradation of the rice in the refrigeration process can be effectively delayed. The method disclosed by the invention is simple in process, and the prepared rice has lower retrogradation degree under the same storage condition, and has the advantages of low hardness, good viscosity, better taste quality and longer shelf life.

The invention relates to the field of plant growth regulators, in particular to a conditioner group for improving the grain quality and the rice quality of direct seeding rice and a preparation and use method thereof.The preparation method of a conditioner in the initial heading stage comprises the following steps that 1, 6-benayl aminopurine is dissolved in a diluted hydrochloric acid solution in a assisted mode, and a 6-benayl aminopurine solution is obtained; step 2, adding choline chloride into the solution obtained in the step 1, stirring to obtain a mixed solution, transferring the mixed solution into a volumetric flask, and adjusting the pH value; 3, abscisic acid powder is dissolved with absolute ethyl alcohol, volume metering is carried out after dissolution to form a stock solution, and then PH adjustment is carried out. Two conditioners are included and sprayed in the initial heading stage and the full heading stage respectively, glumous flower degeneration can be reduced, the photosynthetic production capacity of the upper three leaves after flowering can be improved, assimilation substances are promoted to be transferred to grains, especially the filling state of vulnerable grains is improved, and the yield of the seedlings is increased. Finally, the grain number, the maturing rate, the grain weight and the yield are improved, meanwhile, the head rice rate of rice can be improved, and the protein content is reduced, so that the palatability of rice is improved.

The utility model discloses an aspergillus oryzae fermentation extraction device, which belongs to the technical field of fermentation devices and comprises a water tank, an electric heating box fixedly connected to the top end of the water tank and a mixing box fixedly connected to the top end of the electric heating box, a steam box is arranged above the mixing box, and a pressing block is arranged above the steam box. According to the utility model, the electric heating box, the mixing box, the steaming box and the pressing block are matched with one another, so that the processes of steaming, mixing and fermenting rice can be realized, the rice does not need to be transferred for many times, and the efficiency from steaming to fermenting of the rice is obviously improved; according to the rice steaming machine, when the rice is steamed, the steamed rice is driven to move upwards, the rice penetrates through a net plate under the downward pressing action of a pressing block, the rice can be cut up under the cutting action of the net plate, and meanwhile the mixing difficulty of the rice and aspergillus oryzae strains can be remarkably reduced under the mixing action of a comb plate.

Design No. 3: The parts shown colored red do not form part of the claimed design; Reproduction 3.8 is reference view showing the state in use of the claimed design and forms no part of the claimed design.

The utility model discloses an electric cooker capable of accurately measuring temperature, which belongs to the technical field of electric cookers and comprises an electric cooker body, a cooker cover is mounted at the upper end of the electric cooker body, a handle is fixedly mounted at the upper end of the cooker cover, a buffer mechanism and a temperature measuring mechanism are arranged on the inner side of the cooker cover, and a resistance temperature sensor body is fixedly mounted in the cooker cover. The electric cooker capable of accurately measuring the temperature is additionally provided with the buffering mechanism and the temperature measuring mechanism, the buffering mechanism adopts a transmission mode and can drive the stirring blade plate to stir, when the electric cooker body is used for cooking porridge, in order to prevent foam from overflowing during porridge cooking, the stirring blade plate can be used for continuously stirring the porridge body, then foam generation is avoided, foam splashing is reduced, and the temperature measuring accuracy is improved. Meanwhile, due to the stirring effect, rice and water can be mixed more quickly, the porridge cooking efficiency is higher, the temperature measuring mechanism adopts a resistance temperature sensor body to dive into rice or porridge, the precise temperature measuring effect is achieved, and the temperature measuring mechanism is different from a traditional temperature measuring mode that the temperature cannot be directly measured, and only the temperature of the whole electric cooker can be measured.

To provide a packaged mixed cooked rice containing brown cooked rice retaining deliciousness like that of just-cooked rice even when being cold, and excellent in taste, and to provide a production method of the same.SOLUTION: A packaged mixed cooked rice in which cooked brown rice (hereinafter cooked brown rice) and cooked polished rice (hereinafter cooked polished rice) are filled is such that: the yellowness of the cooked brown rice is 27 or more and 32 or less; and the yellowness of the cooked polished rice is 22 or less. The packaged mixed cooked rice is produced by cooking brown rice to produce cooked brown rice, cooking polished rice to produce cooked polished rice, and filling a package with the cooked polished rice having a cooked rice temperature of 75°C or more and the cooked brown rice.SELECTED DRAWING: Figure 1

To provide a heating cooker and a heating cook system which improve taste of artificial rice containing protein as a main component, eaten by a user.SOLUTION: A heating cooker includes: a container housing a heated product; a heating part heating the container; and a control device controlling the heating part to heat the container to a target temperature. The control device executes a normal mode executed when the heated product is rice and an artificial rice mode executed when the heated product is artificial rice constituted by protein as a main component. In the normal mode and the artificial rice mode, a heating process of heating the container and pregelatinizing starch contained in the heated product is performed. The target temperature in the heating process of the artificial rice mode is lower than the target temperature in the heating process of the normal mode.SELECTED DRAWING: Figure 4

The invention relates to the technical field of cereal rice, and particularly discloses high-dietary-fiber low-glycemic-index multi-cereal rice and a preparation technology thereof.The high-dietary-fiber low-glycemic-index multi-cereal rice is prepared from, by weight, 70-80 parts of rice flour, 20-30 parts of premixed flour and 0.5-1 part of a food additive. The low-glycemic multi-grain rice is prepared by mixing, feeding, extrusion forming, cooling, dispersing and drying, drying in a drying oven, secondary cooling, obtaining a finished product and packaging, and compared with common cooked rice, the low-glycemic multi-grain rice prepared by the preparation method disclosed by the invention has higher dietary fiber content and is beneficial to inhibiting the rise of blood sugar. After the multi-grain rice is treated by a curing and extruding process, the G I value of the multi-grain rice is measured to be 48.5 through a human body test, and the multi-grain rice clearly meets the low G I standard (G I is less than 55), so that the multi-grain rice is classified as low G I food.

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 present invention discloses a rice soaking device and process for improving the quality of instant rice, which relates to the technical field of rice processing. It includes a frame base, on the top of which a water purification bin, a moving water bin, a constant temperature bin and a draining bin are fixedly installed in sequence. It also includes a feeding component, a plurality of hanging components and a plurality of crankshafts. The feeding component is arranged above the frame base. The feeding component includes two pairs of side frames fixedly installed on the surface of the frame base, and a pair of tension rollers are rotatably installed between each pair of side frames. A pair of cross beams are also arranged above the frame base, and hanging frames are fixedly installed at the bottoms of the cross beams; the through openings provided in the present invention facilitate the hanging components to avoid movement interference with the provided pressure rollers when moving along with the conveyor belt; the conveyor belt can quickly drive the subsequent net boxes to pass through the water purification bin, the moving water bin, the constant temperature bin and the draining bin in sequence through the hanging components, effectively increasing the coherence of rice soaking and processing, and thus greatly improving the efficiency of this rice soaking.

The invention provides a rice humidifier, and relates to the technical field of catering equipment. The rice humidifier comprises a humidifier body provided with an air vent and a water guide channel, a heating piece arranged in the humidifier body, a heating piece connected to the heating piece, a water tank arranged on the humidifier body and an air outlet piece connected to the humidifier body. A heating groove is formed in the heating piece, the heating groove is communicated with the ventilation opening and the water guiding channel, the heating piece is used for generating heat and transmitting the heat to the heating piece, the water tank is used for adding water into the water guiding channel, and the air outlet piece defines an air outlet channel communicated with the ventilation opening and is provided with an air outlet communicated with the air outlet channel. According to the rice humidifier, water is heated and evaporated into water vapor to be output, the water vapor acts on the rice, the humidity of the rice can be increased, and therefore the eating taste of the rice after meal delivery is improved.

A multifunctional electric cooker comprises a pot body assembly and a pot cover assembly, and further comprises a guide pipe, a rice soup pot, a rice steaming plate, a steam exhaust cover, a sealing ring and a steamer cover, wherein the steam exhaust pressure relief valve is engaged with a mounting hole, in the state of a common electric cooker; the guide pipe is plugged into the mounting hole and can be detachably matched, the upper end of the guide pipe is inserted into the sealing ring on the seat body, the steamer cover is buckled with the rice soup pot, and the pot cover assembly supports the rice soup pot; in the state of a low-sugar rice electric cooker; the guide pipe is plugged into the mounting hole and can be detachably matched, the upper end of the guide pipe passes through the sealing ring on the seat body and is inserted into the connecting hole on the rice steaming plate, the steamer cover is buckled with the rice soup pot, and the pot cover assembly supports the rice soup pot; in the state of steaming rice. Due to the use of such a structure. (1) It can be used as a common electric cooker, (2) it can produce low-sugar rice, (3) it can be scheduled or remotely controlled by wifi, and the rice can be put in in advance without being soaked in water in advance, so it is delicious and convenient to switch functions.

The present application discloses a rice adding, measuring and transporting mechanism for a rice preparation device, compared with the prior art, comprising: a rice moving shaft located below a rice bin; a rice measuring block structure mounted on the rice moving shaft; a rice supporting plate structure located below the rice measuring block structure; a rice measuring through hole provided on the rice measuring block structure; a rice measuring driving mechanism connected to the rice moving shaft and used to drive the rice measuring block structure to rotate; a rice transport transmission mechanism located on the rice bin close to the inner wall of a pot body; a rice transport hopper mounted on the rice transport transmission mechanism; a rice transport driving mechanism for driving the rice transport hopper to move up and down along the rice transport transmission mechanism; a rice pouring driving mechanism for driving the rice transport hopper to tilt and pour rice toward the inner wall of the pot body; the rice measuring through hole having a first state of being located below the rice bin and above the rice supporting plate structure for receiving rice; and a second state of rotating to above the rice transport hopper and separating from the rice supporting plate structure for dropping rice. Compared with the prior art, the rice adding, measuring and transporting mechanism for a rice preparation device provided by the present application can realize automatic quantitative rice adding and transporting, thereby improving the degree of automation of the rice preparation device.

The invention relates to the technical field of traditional fermented food processing, and discloses flavor-improved fish tea and a low-salt fermentation preparation method thereof.The preparation method comprises the steps that pretreated freshwater fish blocks and steamed rice are mixed, aspergillus oryzae is inoculated for aerobic culture, and fish tea koji is prepared; then mixing with a low-salt seasoning group, inoculating lactobacillus plantarum and other safe and basic flavor bacteria, and carrying out anaerobic lactic acid fermentation; adding dormant-state saccharomyces cerevisiae spore particles, carrying out pressure difference activation treatment, and continuously carrying out yeast aroma-producing fermentation; and finally, after-ripening and sterilizing to obtain a finished product. Through the synergistic effect of fish tea koji pre-enzymolysis, functional bacterial system sequential inoculation and differential pressure activated yeast, high biological safety under the low-salt condition is achieved, the flavor layering sense and the taste fullness of the product are remarkably improved, and the accuracy and stability of the fermentation process are improved.

The utility model provides a meal serving machine which comprises a meal serving machine case, an electric lifting clamping plate and a first electric sliding rail, a meal containing device penetrates through one side of the top of the meal serving machine case, an upper cover is fixedly connected to the other side of the top of the meal serving machine case, and the bottom of the meal containing device is communicated with an electric meal serving device. Compared with the prior art, the beneficial effects of the utility model are that: by starting the micro motor inside the electric food-taking device, the output end of the micro motor drives one rake nail shaft to rotate through the coupling, so that one transmission gear can be driven to rotate, and the other transmission gear drives the other rake nail shaft to rotate reversely, and when the two rake nail shafts rotate reversely at the same time, the two rake nail shafts are driven to rotate reversely. The two rake nail shafts rotate reversely at the same time, rice balls formed in the rice container due to extrusion can be scattered while rice is raked out through the rake nails meshed with the two rake nail shafts, and therefore the eating taste of the rice raked by the rice taking machine can be improved.

This product is a rice cooking aid made of silicone rubber that is placed together with the rice when cooking.

The utility model discloses an efficient energy-saving rice steaming cabinet which comprises a cabinet body, a rice steaming box and a heating box are arranged in the cabinet body, the rice steaming box is located on the upper portion of the cabinet body, the heating box is located on the lower portion of the cabinet body, a steam generating cavity is reserved between the bottom of the rice steaming box and the heating box, and a heat preservation gap is reserved between the rice steaming box and the inner wall of the cabinet body. The heat preservation gap is communicated with the steam generation cavity, a water combustion box is arranged on the top of the heating box, a liquid fuel ion combustion device is arranged in the water combustion box, and the upper end face of the water combustion box is communicated with the steam generation cavity. Compared with the prior art, through the structural design of the rice steaming cabinet, the rice steaming box is designed at the upper part of the cabinet body for steaming rice, the heating box is designed at the lower part of the cabinet body for mounting heating equipment, the water combustion box is designed for the liquid fuel ion combustion device, and steam is generated through the steam generation cavity for steaming operation; and the periphery of the rice steaming box is heated and insulated in the insulation gap.