310 results about "Rice dishes" patented technology

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 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.

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 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

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.

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.

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 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.

This device for treating cooked rice for conveying cooked rice while producing cooked rice lumps includes: an accommodating part having an accommodation space that accommodates the cooked rice; a loading part that is formed in front of the accommodating part and drops the cooked rice downward; a conveyance part that is provided below the loading part and has a plurality of rollers that further conveys the cooked rice that has dropped from the loading part downward; and a partition wall part that is provided between the accommodating part and the loading part.

This application provides a cooking control method, apparatus, and cooking equipment. The method includes: responding to a received cooking command, determining a target water volume based on a reference water volume, the current rice temperature, and the target user's preferred rice texture; the reference water volume is determined based on the net rice weight and the water-to-rice weight ratio, where the net rice weight represents an estimated weight of the rice after rinsing and placing it into the inner pot of the cooking equipment, and the water-to-rice weight ratio is determined based on the rice variety; generating a water-adding prompt based on the target water volume, the prompt guiding the addition of water to the inner pot within the target water volume constraint; and cooking the rice when water matching the target water volume is detected added to the inner pot. This application provides a more adaptive water-adding scheme for cooking rice, which can improve the quality of the cooked rice.

The utility model relates to the technical field of electric cookers, in particular to an upper cover structure, which is applied to an electric cooker and comprises an inner cover device, a heating element is arranged on the inner cover device, and a conducting rod is arranged on the heating element. The outer cover device is provided with a connecting seat assembly, and the connecting seat assembly is provided with a conducting strip; the inner cover device is detachably installed on the outer cover device, and when the inner cover device is installed on the outer cover device, the conducting rod and the conducting strip are coupled and conducted. According to the arrangement, the inner cover device and the outer cover device are matched and assembled to form the upper cover structure of the electric cooker, and the heating element is arranged on the upper cover structure, so that when the electric cooker cooks rice, the heating element can be used for quickly heating and increasing the temperature of the inner cover device, and a heating structure at the bottom of the electric cooker is matched to perform double heating on the top and the bottom of the inner container; meanwhile, the heating element is used for heating, so that no condensate water exists on the inner cover device, the phenomenon that the rice drips white is avoided, and the taste of the rice can be improved.

To provide yolk sauce having moderately high viscosity and strong yolk feeling, and capable of imparting complicated taste peculiar to raw egg on rice when mixed with cooked rice.SOLUTION: The yolk sauce according to the present invention contains yolk and albumen, and has a sodium content of less than 0.3 wt%, an egg-derived protein content of 14 to 16 wt%, an egg-derived lipid content of 24 to 28 wt%, and a glycine content of 0.1 to 1.5 wt%, and has a viscosity of 50 to 300Pa·s after freezing and thawing.SELECTED DRAWING: Figure 1

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 mayonnaise, red fish, baby leaves, sunny lettuce, 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.

This invention discloses a rice cooker, a method and apparatus for controlling the cooking of rice. The method for controlling the cooking of rice includes: obtaining the amount of rice and mixed grains in the inner pot; determining the ratio of mixed grains to rice in the inner pot based on the amount of rice and mixed grains; and determining the cooking mode for the rice to be cooked based on the ratio. This is because rice and mixed grains differ significantly, thus requiring different amounts of heat during cooking. Therefore, different heat levels should be selected for different proportions of ingredients to avoid undercooking or overcooking, resulting in undercooked or burnt rice, and to improve the taste of the rice.

The invention provides an electromagnetic rice production line, and belongs to the technical field of automatic production lines, the electromagnetic rice production line comprises a base, a cooking unit, a translation assembly, a lifting assembly and a clamping assembly, the base comprises a stand column perpendicular to the ground and a truss parallel to the ground, and the translation assembly comprises a translation frame and a translation driving element; the lifting assembly comprises a lifting driving element and a lifting frame, and the clamping assembly comprises a clamping driving element and a clamping piece. According to the electromagnetic rice production line, the efficiency and consistency of rice making are remarkably improved, the links of manual carrying, guarding and operation are greatly reduced, and the labor intensity and personal errors are reduced; meanwhile, the number of cooking units can be flexibly increased or decreased according to the capacity requirement, and the automatic cooking device is suitable for automatic scenes needing high-frequency, large-batch and continuous cooking such as central kitchens, collective canteens and food processing factories.

The present invention discloses a method for manufacturing an inner pot (30) of a non-stick pot, comprising the steps of: providing a metal plate material having at least an outer metal layer (321), a heat-soaking layer (322), and an inner metal layer (323); etching, engraving, or pressing the inner metal layer (323) to form an anti-stick array (33) including a plurality of grooves or protrusions; stretching the metal plate material with the anti-stick array (33) by controlling the tensile rate to manufacture the inner pot (30); or stretching the metal plate material with the anti-stick array (33) by controlling the tensile rate to produce an inner pot blank (S04); and adjusting the expansion rate. and (S06) manufacturing the inner pot (30) by controlling the expansion of the inner pot blank. The thickness ratio between the side wall and the bottom wall of the manufactured inner pot (30) is 0.9 to 1.1, and the thickness ratio between the outer metal layer (321) and the inner metal layer (323) is 0.6 to 1.4, so that the grooves or protrusions deformed by tension in the anti-stick array (33) are within a predetermined range, and the area change of the area where the grooves or protrusions are located is within a controllable range, so that the rice and the anti-stick array (33) on the side wall of the inner pot (30) are in excellent contact with each other.

We provide cooked rice that maintains its quality as cooked rice even after being stored for a long time, allowing it to be enjoyed deliciously. [Solution] A konjac fluid material having gelling power is prepared by a process of swelling and dissolving konjac powder in water, alkaline treatment at pH 9 or higher, and then reducing the pH to less than 8, or freeze-dried powder of said konjac fluid material, or a konjac fluid material having gelling power and a konjac powder content of 3.5% by weight or more, a viscosity of 4 Pa·s or less at 20°C, or said konjac fluid material is used as a rice cooking additive, and when cooking rice by mixing this rice cooking additive with rice and water, the amount of water relative to the rice in the mixture is in the range of 1.55 to 2.00 by weight, and the amount of rice cooking additive in the mixture is set to an amount such that the amount of konjac powder relative to the rice is in the range of 0.01 to 0.09% by weight.

A method of operating a cooktop appliance includes receiving a rice cooking mode initiation signal. The method also includes operating a heating element to provide a first target temperature at a utensil during a preheat stage and measuring the temperature at the utensil during the preheat stage. The method further includes exiting the preheat stage when the measured temperature at the utensil reaches a temperature threshold. The method also includes operating the heating element to provide a second target temperature at the utensil during a simmer stage after the preheat stage. The second target temperature is different from the first target temperature. The method further includes operating the heating element to provide a third target temperature at the utensil during a sensing stage after the simmer stage and providing a user notification that the rice cooking mode is complete.