505 results about "Rice dishes" patented technology

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 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 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 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 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 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.

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

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 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.

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

To provide a mold for forming a rice ball and a method for producing the rice ball, capable of sufficiently improving workability when producing the rice ball.SOLUTION: The rice ball forming mold has a receiving mold unit and a pressing mold part. The receiving mold unit is composed of a rice mold part 20 and a lower mold part. When the rice mold part 20 is superposed on and integrated with the lower mold part, a recessed space having the lower mold part as a bottom surface and an opened top surface is formed with respect to the five through-holes 201a to 201e, and this becomes a first rice ball mold in which cooked rice is stored. Further, the press die has five second rice molds, i.e., a second rice mold, a second rice mold, a second rice mold, a second rice mold, and a second rice mold, which are circumferentially formed over the middle plate portion and a part of the inner peripheral edge of the flange portion. When the pressing mold is superposed on and pressed against the receiving mold unit from above, the respective lower ends of the second rice molds are inserted into the corresponding first rice molds and pressed against the cooked rice housed in the first rice molds, by which the rice ball is formed.SELECTED DRAWING: Figure 3

According to the kitchen system, exhaust of the power equipment is used for heating a clean water source formed by converging condensate water of the air conditioning system and hot condensate water of the steam heating equipment, waste is turned into wealth, heat energy is generated to heat drinking water, rice or dishes, the kitchen system is more healthy for human bodies, and the cabin environment of a kitchen is protected; meanwhile, the secondarily utilized hot water source can also be used for self-cleaning and fire extinguishing of a smoke exhaust and drainage system of a kitchen; in addition, temperature tracing can be carried out on an air cooler condensate pipe in a food freezer and piping systems in low-temperature environments such as two outer board empty cabins or exposed decks, so that the piping systems are not frozen. According to the kitchen system, exhaust of the power equipment, condensate water of the air conditioning system and hot condensate water of the steam heating equipment are recycled, so that the electric load of the ship is reduced, the kitchen system conforms to the trend of green and low-carbon development of the current ship industry, various defects in the prior art are effectively overcome, and the kitchen system has high industrial utilization value.

To provide a delicious and beautiful decorative food capable of being easily attached to a rice ball, an egg or the like when decorating the rice ball, the egg or the like, and hardly falling off.SOLUTION: The edible powder is mixed with an edible pigment raw material, common salt, etc., and the mixture is formed into a thin rod-like shape, etc., so as to be readily inserted into the white rice and readily folded when used and the formed product is baked or dried. Further, by using a food color raw material having a particle diameter of 500 μm or less, the folded cross section can be formed into a smooth hemisphere or a substantially flat surface. As a result, the decorative food in which the "eye prepared by cutting and sticking the sheet laver" is replaced with the "insertable rod-shaped or wedge-shaped eye" is provided.SELECTED DRAWING: Figure 8

The utility model relates to the technical field of the pot, specifically is a kind of pot for easy steaming, including pot, the inside of pot is equipped with placing mechanism, adjusting mechanism is installed on placing mechanism, adjusting mechanism includes shell, the bottom of placing mechanism is fixedly connected with shell, screw is threadedly connected on shell, placing mechanism is equipped with taking mechanism, taking mechanism includes hook plate, two groups of hook plates are oppositely equipped on placing mechanism, two groups of hook plate are fixedly connected with connecting plate, two groups of connecting plate are fixedly connected with fixed shell, adjusting mechanism with adjusting tableware placing height is provided, it is beneficial to adjust support height according to the quantity of cooking rice, avoid rice and steaming and cooking dish mutual influence, it is convenient for support to be taken out.

To provide a rice cooker capable of performing a rice cooking process coping with deteriorated rice, and supporting a user so that deteriorated rice is not cooked.SOLUTION: A rice cooker includes: a heating part for heating a container that stores a material to be heated including rice and water; a detection part for detecting the temperature of the container; an acquisition part for acquiring a moisture content of rice on the basis of a difference in time between first timing when the detection part detects the maximum temperature in the rice cooking process and second timing determined beforehand when the temperature of the container reaches the maximum temperature in the rice cooking process; an analysis part for analyzing an analysis object related to the moisture content acquired by the acquisition part; a display part for displaying a result of the analysis by the analysis part; and a rice cooking control part for controlling the rice cooking process on the basis of the result of the analysis by the analysis part.SELECTED DRAWING: Figure 2

The invention belongs to the field of plant engineering technology and crop germplasm resource innovation, and particularly relates to a rice BEIIb gene mutant, application of the rice BEIIb gene mutant in improving rice resistant starch and an improving method. A mutant material with high resistant starch content is created by knocking out the rice BEIIb gene, and compared with a wild type, mutant seeds show an obvious chalky phenotype, composite starch particles are abnormal in a spherical or ellipsoidal shape, the amylose content is remarkably increased, the protein content is remarkably reduced, the resistant starch content is remarkably increased, and the resistant starch content is remarkably reduced. The hardness of cooked rice is remarkably increased, and the elasticity is remarkably reduced. Through transcriptomics analysis, the protein mainly participates in biological pathways such as carbohydrate metabolism, chloroplast photosynthesis, calmodulin combination and secondary metabolite synthesis, and the expression level of endosperm starch synthesis related genes is obviously changed. The method can provide theoretical basis and method reference for breeding of high-quality rice varieties with high resistant starch.

The utility model relates to the technical field of electric rice cookers, and discloses an electric rice cooker capable of preventing bottom burning during cooking, which comprises an electric rice cooker body, the upper part of the electric rice cooker body is fixedly connected with a fixing ring, the fixing ring is internally provided with a sliding groove, the inner periphery of the sliding groove is fixedly connected with fixing blocks, the inner part of the electric rice cooker body is provided with an inner container, and the inner container is internally provided with a sealing ring. Connecting blocks are fixedly connected to the periphery of the exterior of the inner container, inserting blocks are fixedly connected to the sides, away from each other, of the multiple connecting blocks, the multiple inserting blocks are slidably connected to the interior of the fixing block, and a control panel is arranged on the front portion of the electric cooker body. According to the electric rice cooker, the inner container can be conveniently detached and thoroughly cleaned, residual rice grains and stubborn stains are removed, sanitation of the inner container is kept, rice can be heated more evenly, the bottom pasting phenomenon caused by local overheating is avoided, and the risk of bottom pasting is reduced.

The invention discloses a rice taste quality detection method and apparatus, an electronic device and a readable storage medium. The method comprises the steps of obtaining a physical and chemical index measurement value of to-be-detected rice, inputting the physical and chemical index measurement value of the to-be-detected rice into a pre-trained feedforward neural network MLP model to obtain a taste value, and determining the taste quality of the to-be-detected rice according to the taste value. According to the method, the taste quality of the rice is detected by combining the physical and chemical indexes of the rice based on the neural network, the method is not influenced by personnel experience and regional habits, the accuracy and the efficiency are high, an expensive rice taste instrument does not need to be arranged, and the cost is relatively low.

The invention discloses an electric heating lunch box and a control method thereof, and the electric heating lunch box comprises: a shell, which is internally provided with a heating cavity; the storage box is arranged at the top of the shell, a dish storage cavity capable of containing dishes is formed in the storage box, a dish outlet is formed in the bottom of the storage box, and the bottom end of the dish storage cavity leads to the top end of the heating cavity through the dish outlet; the first meal box and the second meal box are arranged in the heating cavity, and the first meal box is arranged above the second meal box and located below the dish outlet; the heating module is arranged on the shell and is used for heating the second meal box; the opening and closing mechanism is arranged at the bottom of the storage box and used for opening or closing the vegetable outlet so that the bottom end of the vegetable storage cavity can be communicated with or isolated from the heating cavity. According to the electric heating lunch box, dishes can be automatically put into the electric heating lunch box for heating after rice is heated for a period of time, the problem that a user needs to manually add the dishes halfway after rice steaming is solved, and the user experience feeling is improved.

To provide a rice cooker capable of suppressing low texture of boiled-up rice.SOLUTION: A rice cooker includes: a heating part for heating a container in which a material to be cooked including rice and water is stored; a temperature detection part for detecting the temperature of the container; an estimation part for estimating a starch outflow amount, which is an amount of starch flowing out of the rice stored in the container; and a rice cooking control part for controlling the heating part on the basis of the temperature of the container detected by the temperature detection part. The rice cooking control part changes the temperature of water stored in the container in a water absorption process constituting the rice cooking process or a process time in the water absorption process to values different from the values determined beforehand on the basis of the starch outflow amount estimated by the estimation part.SELECTED DRAWING: Figure 4

The invention provides a preparation technology of whole flour dough integrating potatoes, hulless oat flour and wheat flour, the dough can be used for preparing oil cakes or noodles and other food, and the preparation technology specifically comprises the following steps that 1, the potatoes are washed clean and put into a pot to be braised for 2 hours; 2, thoroughly cooking the potatoes, fishing out the potatoes, and peeling the potatoes; 3, quickly mashing the peeled cooked potatoes into mashed potatoes while the potatoes are hot; 4, adding hulless oat flour, wheat flour and a proper amount of edible salt into the mashed potatoes, and kneading while adding until the flour is not sticky to hands; and 5, making the kneaded three-in-one dough into dough, brushing oil on the surface of the dough, wrapping the dough with a preservative film for later use, and baking pancakes or making noodles. The problems that coarse grain wheaten food is coarse, astringent and tasteless, and wheat wheaten food is single in taste, relatively high in sugar content and calorie and the like are effectively solved, so that the wheaten food has more choices, and is particularly suitable for diabetics to eat.

The utility model discloses an intelligent meal steaming bin. A bin door is arranged in front of a bin body; a transmission chain is arranged at the lower end of the bin body; multiple layers of meal boxes are arranged above the transmission chain; a steam pipe and a heating pipe are arranged below the chain, and a refrigerating pipe is arranged above the bin body; a plurality of temperature sensors and humidity sensors are arranged in the bin body; the temperature sensor and the humidity sensor are both connected with the control center; the chain driving motor and the bin door driving pneumatic module are both connected with the control center. The electric rice cooker can automatically detect and adjust key parameters such as temperature, humidity and the like, and ensures that rice tastes delicious and is rich in nutrition; meanwhile, daily use of the user is greatly facilitated through remote control and reservation functions; in addition, the energy-saving heating element and the independent and sectional temperature control design further improve the energy utilization efficiency, and conform to the energy-saving and environment-friendly concept of the modern society.

Rice cooked in traditional rice cookers generally produce a significant amount of starch, and the rice cooker disclosed herein reduces the amount of starch in cooked rice by raising cooked rice out of starch rich water after being cooked an appropriate amount by having the cooked rice contained within a strainer structure which is lifted by a lifting mechanism.

The application discloses a control method for cooking rice by a cooking utensil and the cooking utensil. The cooking utensil comprises an inner container for cooking rice, a heating device, a temperature sensor and a fan. The control method comprises a low-temperature water absorption stage, a heating temperature rising stage, a boiling stage, a high-temperature rice stewing stage and a fan cooling temperature reducing stage. The boiling stage comprises at least one boiling gradient control stage. In the boiling gradient control stage, the heating device is controlled to heat the bottom temperature of the inner container, so that the temperature rising rate of the bottom temperature of the inner container is in a required rate range. After the bottom temperature of the inner container reaches a boiling gradient temperature detected by the temperature sensor, the heating device and the fan are jointly controlled to maintain the bottom temperature of the inner container. When the time length during which the bottom temperature of the inner container is at the boiling gradient temperature is greater than a preset gradient stage time length, the heating device is turned off, and the fan is controlled to work, so that the bottom temperature of the inner container returns to an initial bottom temperature of the initial boiling stage.

The invention discloses a control method and device of a cooking utensil and the cooking utensil, the cooking utensil comprises a cooking main body, a cover body and a detection device, the cooking main body is provided with a cooking cavity with an opening in one end, and the cover body is arranged at the opening end of the cooking main body in an opening and closing mode; the control method of the cooking utensil comprises the steps that when the cooking utensil is in a heat preservation stage, whether a cover body is in a cover opening state or not is judged according to a detection signal of a detection device; when the cover body is in the uncovering state, the cooking utensil is controlled to reduce the heat preservation temperature within at least one time period of the heat preservation stage, the cooking utensil works at the temperature lower than the initial heat preservation temperature, the evaporation speed of water of rice becomes slow, and the problem that after the cover body of the electric cooker is uncovered in the heat preservation stage, the rice is prone to yellowing and drying is solved.

The utility model relates to the technical field of food quantitative distribution equipment, and particularly discloses a meal distribution machine. Comprising a rack, a rice storage cabin fixed in the rack, a rice hopper communicated with the rice storage cabin, a rice distributing assembly and a material conveying assembly, the material conveying assembly is arranged at the top of the rice storage cabin and conveys rice to the rice distributing assembly from the position above the rice storage cabin, and the rice storage cabin is provided with a cabin bottom plate capable of rising along with reduction of the total amount of stored rice. According to the utility model, the structure of the conventional rice serving machine is improved, the cabin bottom plate is changed into a lifting structure, and when the height of rice in the rice storage cabin is reduced after the rice is consumed, the rice can be actively lifted, so that the screw type feeding structure does not need to adapt to the stroke limit and is completely horizontally arranged; the device is reduced in size, compact in structure, easy to operate and maintain integrally, relatively improved in meal taking efficiency and wider in application range.

This product is a rice ball with multiple ingredients sandwiched between two pieces of flat rice with seaweed folded in half. As shown in the reference diagram indicating the names of each part, the ingredients between the top and bottom rice are sesame sauce, radish sprouts, mackerel, tamagoyaki (rolled omelet), and luncheon meat. As shown in the oblique view, front view, right side view, and left side view of this product, all of the ingredients can be seen from diagonally above, the front, and the left and right sides.