79 results about "Steamed food" patented technology

The invention discloses a composite flavoring and a production method thereof. The composite flavoring comprises cordyeps militaris and chicken meat serving as main raw materials, wherein the raw materials are crushed by using ultrasonic sound to improve extraction rate of nutritive materials and flavoring substances; the raw materials are enzymolyzed by composite protease; auxiliary materials such as leucine and the like are added for thermal reaction; and thus a composite flavoring of the cordyeps militaris and the chicken meat, which is a high-grade flavoring with unique flavor and good health-care function, is produced. The flavoring has the fresh flavors of the cordyeps militaris and the chicken meat, has the unique fresh fragrant characteristic by flavor producing reaction, has special nutritive components and is a novel high-grade flavoring with good development and application prospect. The composite flavoring can be widely applied to seasoning soups, noodle soup ingredients, hot pot soup ingredients and optional ingredients, stuffing of fast-frozen foods, home soups, steamed foods, boiled foods, fried foods, stewed foods, cold and dressed foods, barbecue and the like, is applied to special health-care foods and belongs to high-grade meat flavoring products.

The invention discloses automatic bowl support manufacturing equipment. The automatic bowl support manufacturing equipment is characterized in that flour paste is automatically and quantitatively stuffed in bowls on a sliding horizontal vehicle, openings are formed in two ends of the sliding horizontal vehicle, the left end and the right end of a pin shaft are connected to two chains, sliding connection is realized, a transmission is used for transmission of a main shaft, the main shaft is provided with two chain wheels, and the two chains are in transmission in a left and right manner; the chains pass through a plurality of driven chain wheels to be folded and circulated, the chains are connected end to end and rotate circularly, the horizontal vehicle is driven by the two chains to move,and after passing through a steam high-temperature area, the folding type conveying chains have enough time to steam bowl supports and circularly move out. Technically, a very long conveying chain can be horizontally and stably conveyed in a small space, so that steamed foods have enough time to circulate in a high-temperature area, the situation that as long as the upper layer surface of the conveying chain can be horizontally and firmly conveyed and the lower conveying chain is empty, is changed, the efficiency is improved, the mechanism is reasonable in transmission, and the process is simple.

The invention relates to a grate which comprises a grate body and heaves. The heaves are regularly distributed on the grate with the height of 0.3-0.5cm. The grate has the beneficial effects that the grate is separated from steamed foods and a certain clearance is formed in the middle, so as to avoid that water drops formed from attached steam flow onto the grate to soak foods on the layer.

The invention belongs to the field of steam processed food, and in particular relates to a method for making steamed food and a wooden drum steamer. humidity and the speed of the barrel to cook the food. The wooden drum steamer includes a rice barrel, a transmission device, a steam inlet pipe and a steam exhaust device. The rice barrel includes a barrel body, a pipe hole and a barrel cover. The barrel mouth of the barrel body is hinged with a barrel cover, and the bottom of the barrel body is provided with a barrel. The steam inlet pipe passes through the pipe hole and enters the barrel body, the rice bucket is provided with a steam exhaust device, and the rice bucket is driven to rotate by the transmission device. The invention improves the production efficiency and quality of the steamed food, does not need to add water, avoids the steamed food from being boiled due to the inaccurate control of the amount of water added when cooking rice with water; the heat and water utilization rate in the steam is high, and the steamed rice is shortened. With time, the quality of food is improved, and different wood aromas are introduced to provide a richer taste.