18 results about "Steamed food" patented technology

The invention discloses composite exocarpium citri grandis stuffing with homology of medicine and food and a preparation method of the composite exocarpium citri grandis stuffing, and relates to the technical field of food processing.The preparation method of the composite exocarpium citri grandis stuffing comprises the steps that chopped exocarpium citri grandis and pericarpium citri reticulatae are mixed with rose wine and honey, pickling treatment is conducted under the sealed condition, and a pretreated flavor material is prepared; preparing red beans and white kidney beans into composite bean paste, performing stir-frying dehydration treatment, turning off a heating source after stir-frying is completed, after the temperature of a pot body is naturally reduced, adding the pretreated flavor materials into the pot, performing uniform stirring by utilizing residual heat of the pot body, and finally performing low-temperature refrigeration and ripening to obtain a finished product. The method effectively solves the technical problem that in the prior art, debitterizing treatment of exocarpium citri grandis and retention of aroma and active ingredients are difficult to consider at the same time, bitter substances of the exocarpium citri grandis can be effectively converted, meanwhile, the characteristic aroma and functional active ingredients of the exocarpium citri grandis can be completely retained, and the prepared stuffing is harmonious in flavor, fine and smooth in taste, prominent in functionality and good in taste. The encrusting machine is suitable for encrusting processing of various baked and steamed foods.

This utility model discloses an anti-condensation steamer rack, including a rack body, a water-blocking cap, and a connecting component. The water-blocking cap is fixed to the bottom of the rack body via the connecting component. The rack body completely covers the water-blocking cap, and there is a steam condensation zone between the rack body and the water-blocking cap. This utility model is applied to the field of cooking utensils. By setting the steamer rack to a double-layer structure, the water-blocking cap guides away the steam condensation generated on the lower surface of the rack body, preventing it from dripping into the food being steamed below. This effectively eliminates the defects of traditional steamers and ordinary steamer racks, ensuring that the original moisture content, sugar content, salinity, hardness, and other indicators of the steamed food do not change during the steaming process, thus maintaining the original flavor and texture of the food.

The utility model discloses a steam condensation prevention pot cover which comprises a pot outer cover, a pot inner cover, a handheld piece and a connecting assembly, and the handheld piece is arranged at the top of the pot outer cover; the inner pot cover is of a single-face concave cambered surface or curved surface structure, the outer pot cover is arranged on the inner pot cover in a covering mode, a steam channel is formed between the edge of the inner pot cover and the inner wall of the outer pot cover, an interlayer space is formed between the inner pot cover and the outer pot cover, and vent holes are formed in the inner pot cover; the outer pot cover, the inner pot cover and the handheld piece are connected through the connecting assembly. The pot cover is applied to the field of cooking utensils, steam condensation water generated on the lower surface of the pot outer cover is guided through the pot inner cover so that the steam condensation water cannot drip into steamed food, meanwhile, the steam channel and the vent holes are formed, the upper surface and the lower surface of the pot inner cover have no temperature difference, and the pot inner cover cannot generate the steam condensation water; indexes such as original moisture content, sugar degree, salinity, hardness and the like of the steamed food are not changed in the steaming process, and the original taste and taste of the food are kept.

The invention relates to a steaming oven control method and device and a steaming oven. After the oven cavity temperature in an oven cavity, serving as a cooking cavity, of the steaming oven is obtained, under the condition that the oven cavity temperature reaches a target temperature lower limit value, the steaming oven is controlled to enter a temperature maintaining stage, and in the temperature maintaining stage, the weight of condensate water in a water collecting groove formed in the bottom of the oven cavity is obtained; the working state of a heating device of the steaming oven is controlled based on the size relation between the weight of the condensate water and a preset weight threshold value, and the condensate water in the water collecting tank is evaporated when the heating device works. According to the steam oven, the evaporation degree of residual condensate water can be adjusted, excessive residual water caused by insufficient evaporation is avoided, the problems that the temperature of the oven cavity is higher than that of a steaming mode, the steaming mode is changed into a baking mode, and steamed food becomes dry and firewood due to the fact that the heating device continues to heat after evaporating the residual condensate water are solved, and the cooking quality is improved. Therefore, the use reliability of the steaming oven is comprehensively improved.

This application provides an electric steamer, relating to the field of cooking equipment technology. The electric steamer includes: a pot body assembly containing a cooking cavity; a lid assembly detachably mounted on the pot body assembly for sealing the cooking cavity; a steam generating assembly located on the side of the pot body assembly away from the lid assembly for supplying steam into the cooking cavity; and an exhaust assembly located on the side of the pot body assembly away from the lid assembly, including an exhaust fan capable of expelling steam from the cooking cavity. This application can expel high-temperature steam from the cooking cavity, thereby reducing the amount and pressure of steam within the cooking cavity. When the user opens the lid to remove steamed food, the steam has already been expelled by the exhaust assembly, preventing the instantaneous diffusion of high-temperature steam and the risk of scalding the user, thus improving the safety of using the electric steamer.

The utility model relates to the technical field of food making tools, in particular to a multifunctional steam cabinet which comprises a steam cabinet body, the steam cabinet body comprises a plurality of independently arranged steam boxes and further comprises a heat preservation box, and the heat preservation box is arranged at the top of the steam boxes. An extra space for assembling the heat preservation box is not needed, steamed food is placed in the upper multi-layer heat preservation box, redundant steam discharged by steaming the food on the lower portion enters the heat preservation box on the top to conduct heat preservation on the food, the energy-saving effect is achieved, meanwhile, the heat preservation box is designed into the multi-layer heat preservation layers, the front portions and the rear portions of the layers are communicated, and the multiple heat preservation drawers are sequentially arranged in the heat preservation layers. The front side and the rear side of each heat preservation drawer are respectively provided with a cabinet door used for sealing the heat preservation drawer, and the cabinet doors are arranged on the front side and the rear side of each heat preservation drawer, so that kitchen workers can conveniently add displayed food from the rear side of the heat preservation box, and meanwhile a user can conveniently take food from the front side of the heat preservation box when using the heat preservation box.

This invention provides a method for manufacturing steamed dishes that can increase their volume and make them more delicious. [Solution] The method for producing steamed food is to sift 100 parts by mass of wheat flour, put 130 to 200 parts by mass of eggs into a mixer and stir, then put 15 to 30 parts by mass of dairy products and stir, dissolve 1 to 3 parts by mass of sodium bicarbonate in 5 to 15 parts by mass of water and add it, add 0.5 to 1.5 parts by mass of soy sauce, and further add 180 to 250 parts by mass of sugars and stir to obtain a mixture, wherein the dairy products mainly consist of butter and skim milk powder, add the sifted wheat flour to the mixture and knead to make dough, knead 75 to 130 parts by mass of oil heated to between 70°C and 80°C into the kneaded dough, leave the dough with the oil kneaded into it at 5°C to 10°C for 3 to 60 hours, and steam the left-to-rest dough.

The utility model relates to the technical field of food processing, in particular to a food processing logistics system based on steam conduction, which comprises a raw material area module, a transfer area module, a cooking area module and a cooked material area module, and a plurality of food container placing plates are arranged at the tops of the raw material area module, the transfer area module and the cooked material area module; the clinker area module and the cooking area module are respectively arranged on two different sides of the raw material area module; the transfer area module is arranged in a middle area of each module; a rotatable circular structure is arranged on the transfer area module, and at least one telescopic mechanical gripper structure is arranged above each of the raw material area module, the cooking area module and the cooked material area module, so that food can be conveniently stored and taken by the system for the next cooking process; the telescopic mechanical gripper structure for gripping the cover covers the top of the uppermost food container, steam can be conducted below the storage position of the food container, food is steamed, and the adaptability among different processing links of the steamed food processing logistics system is higher.

The present invention belongs to the field of electrical appliances and discloses a double-tank household electric rice cooker, comprising an electric rice cooker body, a cover body adapted to fit the electric rice cooker body, an inner tank disposed within the electric rice cooker body, and a heating plate disposed below the inner tank. The electric rice cooker body is provided with two parallel inner tanks, each of which is provided with a plurality of steaming grids. A steam passage is provided within the electric rice cooker body for transmitting steam between the two inner tanks, and a steam switch connected to the steam passage is installed above the steam passage. Conventional electric rice cookers contain a high amount of water content in steam, which can easily damage some pasta when steaming. Therefore, the present invention designs a double-tank household electric rice cooker. By providing a steam passage within the electric rice cooker, steam from the two inner tanks can be interconnected, thereby reducing the temperature of the steam and preventing it from damaging the steamed food. Furthermore, energy is fully utilized, saving a significant amount of resources.

This invention relates to kitchen appliances, specifically a food processor, comprising a cup body with a grinding chamber, a heating device for heating the grinding chamber, and a motor located at the bottom of the cup body. A rotating shaft driven by the motor passes through the bottom wall of the cup body and extends into the cup body. A grinding device is installed at the end of the rotating shaft within the grinding chamber. A steamer assembly is installed at the top of the cup body, and the steamer assembly contains a cavity for holding food. The cavity and the grinding chamber are connected through a connecting port on the steamer assembly. The volume of the cavity is V1, and the area of ​​the connecting port is S1, where V1 / S1 = 141.18 mm to 666.67 mm², allowing for simultaneous pulping and steaming of the food in the cavity. This food processor allows for the simultaneous preparation of hot drinks and steaming of the food in the steamer. Furthermore, it significantly reduces condensation and prevents backflow and overflow even when condensation occurs, ensuring the optimal texture and flavor of the steamed food.

The embodiment of the application provides a cooking method, a control device, a cooking utensil and a storage medium of a cooking utensil, and belongs to the technical field of cooking. The cooking method comprises: in a state that a pressure limiting valve is arranged at an exhaust port, steaming food in a cooking cavity of the cooking utensil; in the state that the pressure limiting valve is arranged at the exhaust port, when the steaming of the food is completed, performing steam baking on the steamed food. The cooking method of the application always arranges the pressure limiting valve at the exhaust port, the pressure limiting valve is opened and pressure is released under the action of the pressure in the cooking cavity, when the pressure in the cooking cavity decreases, the pressure limiting valve is closed to prevent the loss of moisture in the cooking cavity, so that the cooking utensil can better lock the water of the food during cooking, and the food can be better in a tender baking state. By baking the food with the cooking utensil with the pressure limiting valve, the food can not only discharge excess moisture, but also appropriately lock the moisture to alleviate the excessive loss of moisture in the food, and the baked food can be relieved from being dry.

The utility model discloses a food leavening, steaming and baking device to solve the technical problems that in the prior art, the food leavening and steaming efficiency is low, and different kinds of food cannot be made at the same time. The equipment comprises a feeding mechanism, a first transfer mechanism, a fermentation mechanism, a second transfer mechanism, a steaming mechanism, a third transfer mechanism and a cooling mechanism, baking heating pipes are arranged in the fermenting mechanism and the steaming mechanism, food is conveyed to the first transfer mechanism from the feeding mechanism, the first transfer mechanism is correspondingly connected with the fermenting mechanism and used for distributing the food to the fermenting conveying belts on different layers, and the fermenting mechanism is correspondingly connected with the second transfer mechanism and used for conveying the fermented food into the steaming mechanism; and the steaming mechanism is correspondingly connected with the third transfer mechanism and is used for conveying the steamed food into the cooling mechanism. The device has the beneficial technical effects that the automation degree is high, the production efficiency is improved, and different foods can be simultaneously made in parallel.

The present invention provides a fully degradable plant fiber mold production line, which relates to the field of plant fiber degradation and includes side pieces, each of which is an L-shaped structure, each of which is provided with a movable groove inside, and a protective plate inserted into the inside of each movable groove, the protective plate being an L-shaped structure, each of which is provided with a pressing groove inside, the pressing groove being an inclined structure, and the two ends of the pressing groove being an arc-shaped structure. When pouring out the steamed food, the electric steaming pot presses the pressing block through the flip plate to move, driving the connecting plate and the movable rod to move downward, so that the two ends of the movable rod are simultaneously displaced inside the guide groove and the pressing groove. Since the pressing groove is an inclined structure, the protective plate is pushed outward, so that the protective plate is located on both sides of the container for protection, so that when liquid splashes out, it is blocked to avoid scalding the human body. This solves the problem of existing fully degradable plant fiber mold production lines in which liquid easily splashes out and scalds the human body when pouring out the steamed food in the electric steaming pot.

The utility model discloses a high-temperature resistant steamed food packaging composite film which comprises a composite film body, the composite film body comprises a printing layer used for providing product information and a decorative effect, and a fiber layer used for preventing the composite film body from deforming under the condition of high-temperature water is attached to the side face of the printing layer. A barrier layer used for blocking oxygen and water is attached to the side face of the fiber layer, a middle layer used for keeping out of light and preventing moisture is attached to the side face of the barrier layer, a base material layer used for ensuring that the composite film body is not prone to breakage or deformation under the high-temperature cooking condition is attached to the side face of the middle layer, and an inner layer used for making direct contact with food is attached to the side face of the base material layer; the food packaging bag can be in direct contact with food through the inner layer, has good food hygiene, does not contain substances harmful to the human body, is safer to eat, can completely keep out of light through the middle layer, prevents the food from being in contact with light and causing influence on the food inside, has the moisture-proof characteristic, and can effectively prevent the food from being affected with damp.

The utility model discloses a tunnel furnace convenient for uniform cooking, which comprises a tunnel furnace body and a steam assembly, the steam assembly is used for uniformly conveying steam to the interior of the tunnel furnace body, and the steam assembly is horizontally arranged at the lower part of the interior of the tunnel furnace body; the spraying assembly is used for uniformly spraying a layer of water mist on the surface of food, and the spraying assembly is horizontally arranged on the upper portion of the interior of the tunnel furnace body; and the flow guide assembly is used for guiding steam condensate beads at the top of the tunnel furnace body to the outer top of the spraying assembly, and the flow guide assembly is arranged above the spraying assembly. According to the utility model, the spraying assembly sprays water mist above food to be cooked, so that the food is uniform in moisture content when being cooked, and the cooked food is soft, fragrant and delicious; the flow guide assembly facilitates flow guide of water drops condensed on the inner top face of the tunnel furnace body, and water vapor is prevented from affecting the taste of food.

To provide a sieving machine capable of preventing degradation of the quality of ingredient paste due to excessive pressure when sieving the ingredient paste from steamed food ingredients such as chestnuts or sweet potatoes, while improving the efficiency of collecting high-quality ingredient paste.SOLUTION: A sieving drum having numerous through-holes on its outer peripheral surface for sieving ingredient paste is provided with an internal screw composed of a first screw portion and a second screw portion of different shapes. The upstream side of the sieving drum is closed, and the other end being the downstream side is detachably or openably closed. On the upstream side of the transfer within the sieving drum, the first screw portion, which is helically formed, and the second screw portion, which is helically formed and continuously downstream of the first screw portion, are rotatably provided. The transfer flow rate of the food ingredient in the first screw portion is set to be greater than that in the second screw portion. In addition, the upstream slope of the transfer path in the second screw portion is made gentle so that the food ingredient is pressed outward through the through-holes and converted into the ingredient paste.SELECTED DRAWING: Figure 1

The utility model discloses an exhaust fume collecting hood structure of steaming equipment, which relates to the technical field of steaming equipment and is characterized in that exhaust fume collecting hoods are arranged on two sides of a frame main body, and a first screen plate in running fit with the exhaust fume collecting hoods and a second screen plate fixedly connected with the exhaust fume collecting hoods are arranged in the exhaust fume collecting hoods. When the concentration of steam in the steaming equipment is large, the first screen plate is rotationally adjusted through the driving mechanism, so that the flow area of the steam is increased, the steam can be quickly discharged, the steam concentration in the steaming equipment is greatly improved, and the steam concentration in the steaming equipment is improved. Meanwhile, the collecting device is arranged at the lower end of the first net plate, and water condensed by the first net plate and the second net plate can fall into the collecting device, so that the water can be effectively prevented from falling into the food, and the steamed food has better quality.

To provide an apparatus for cooling a steamed material, capable of smoothly and quickly cooling the steamed material to a prescribed temperature and preventing the clogging of a net-like belt of a conveyor with the steamed material.SOLUTION: The cooling device 1 for the steamed object includes at least a steamed object receiving port 14 for receiving the steamed object after the steaming treatment, a steamed object discharge port 15 for discharging the steamed object after the cooling treatment, and a belt conveyor 10 for conveying the steamed object received from the steamed object receiving port 14 to the steamed object discharge port 15. A net-like belt 13 is used, a steamed material is loaded on the net-like belt 13 and conveyed, a crushing means 40 is arranged above the net-like belt 13 and the steamed material loaded and conveyed is crushed, and an air jet nozzle 50 is arranged upward corresponding to the position of the crushing means 40 and air is blown up from below the net-like belt 13 through the net-like belt 13 to the steamed material crushed by the crushing means 40.SELECTED DRAWING: Figure 1