78 results about "Steamed food" patented technology

Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

The invention relates to a self-raising flour modifier and a self-raising flour which uses the modifier, in particular to a self-raising flour modifier, which comprises (on the basis of total weight of the self-raising flour modifier) 28-40% of sodium bicarbonate, 4-7% of disodium dihydrogen pyrophosphate, 4-6% of calcium hydrogen phosphate, 24-28% of calcium biphosphate, 10-20% of glucolactone, 0.01-0.03% of fungal-Alpha-amylase, 0.01-0.02% of glucose oxidase, 0.05-0.10% of xylanase, 0.3-0.45% of vitamin C, 0.5-2% of calcium peroxide, 3-5% of CSL-SSL, 2-6% of gluten and residual quantity of maize starch. The self-raising flour modifier can effectively increase the volume of steamed food such as Chinese steamed bread, steamed and stuffed bun and the like which are made of the self-raising flour, leads the food to have smooth surface, uniform and fine tissue, more delicious taste and no bad flavor. The invention also relates to the self-raising flour and the steaming food which contain the modifier.

The present invention discloses a method for preparing dough or steamed food made up by using said dough. In particular, it relates to a method for preparing dough or steamed food with improved quality by adding two or more than two kinds of enzyme in the dough.

A self-fermenting flour for preparing the steamed food is prepared from the special-grade wheat flour, puffing agent and yeast through grinding sodium bicarbonate and calcium hydrogen phosphate, sieving, adding special-grade refined flour, stirring to obtain puffing agent, adding special-grade wheat flour and yeast, and stirring.

The invention relates to the technical field of kitchen utensils for cooking foods in steam, and discloses a steam hot-pot base with a detachable water tank.The steam hot-pot base is characterized in that a base is provided with a notch, the water tank is detachably connected to the notch, and the shape of the water tank is identical to that of the notch.The steam hot-pot base has the advantages that the water tank is a part of the base instead of being arranged inside the base or being completely arranged outside the base, accordingly, support effects can be realized, and a water storage container can be formed; users can detach the water tank and can carry out water tank cleaning work conveniently, accordingly, steamed foods are clean, and the steam hot-pot base is favorable for healthy diet of the users.

The invention discloses a boiling waste steam waste heat recycling device. Boiling waste steam generated in the production process of a food enterprise is recycled and applied to other production procedures and prevented from being directly discharged; secondary heat exchange is conducted through the boiling waste steam recycling device; and steam generated by a great number of independent steamers is recycled collectively. Primary heat exchange is device surface heat exchange; secondary heat exchange is spray condensation heat exchange; and a majority of heat of the boiling waste steam is recycled, so that energy is utilized cyclically. The large-size food production enterprise demands water at all temperatures; and the recycled heat is wide in purpose and can be applied to multiple purposes such as earlier-stage processing, washing and heat exchange of food. By means of the boiling waste steam waste heat recycling device, food smell in the waste steam of the steamed food is eliminated, and influence, generated when the food enterprise boils the food, on quality of surrounding air is reduced.

The invention discloses a steam cooking utensil which comprises a cavity, steam generators and a water supply device. A cooking cavity is formed in the cavity. The steam generators are arranged outside the cavity and communicated with the cooking cavity through at least two steam nozzles, the steam nozzles are arranged in the cooking cavity, and sprayed steam flows around spirally upwards in the cooking cavity. The water supply device is connected with the steam generators so as to supply water sources to the steam generators. By the adoption of the steam cooking utensil, the steam nozzles are arranged, when the steam cooking utensil works, steam sprayed by the steam nozzles can be tightly attached to food and flow around spirally upwards in the cooking cavity, food cooking evenness is guaranteed, and the cooking speed is increased. In addition, by the adoption of a steam cooking mode, the oxygen concentration of air is reduced in the steam cooking process, water in food is not likely to be lost, and steamed food is high in nutritive value and good in taste.

The invention discloses an electromagnetic intelligent steam cabinet. The steam cabinet comprises a steam box and an open cabinet body. A control panel and a button switch are installed on the two sides of the cabinet body respectively, a detachable water tank is installed in the cabinet body, a floating ball switch is installed in the water tank, a support is installed in the cabinet body, an electromagnetic heating machine core is hoisted on the support, and an electric appliance installation plate is installed in the cabinet body and provided with a relay; the control panel is electrically connected with the electromagnetic heating machine core, a water inlet and a drainage opening of the water tank are provided with an electronic water inlet valve and an electronic drainage valve respectively, the floating ball switch is electrically connected with the electronic water inlet valve through the relay, and the button switch is electrically connected with the electronic drainage valve. A bottom plate of the water tank is heated in an electromagnetic heating mode, so that water in the water tank generates steam, a micropressure exhaust valve on the top of the steam box guarantees that certain micropressure exists in the steam box, and steamed food materials are heated quickly; besides, the water tank is detachable, and the steam cabinet has the advantages of being safe to use, environmentally friendly, capable of saving energy and saving time and convenient to maintain.

The present invention relates to a fermentation method for flour. Said method includes the following steps: (1). mixing flour and distillers' yeast, uniformly stirring and making fermentation to obtain leaven; and (2). adding the leaven into the flour, adding water and fully mixing then until the obtained dough does not adhere to hand, and leaving it for 15-20 min at room temperature. The invented advantage lies in that the taste of its steamed food is good, loose, fragrant, sweet. Said method does not damage the vitamin in the flour, and is favorable for health.

A method for producing a frozen food includes heating food, such as by grilling. The food is dipped in a sauce to provide a flavored sauce, such as a charcoal-flavored sauce. The food is preferably dipped in the sauce from one to ten times. The food is preferably packaged with the flavored sauce, and is steamed. Preferably, the food is steamed with the sauce at a temperature from 80 to 105° C. for a time interval from 3 to 60 minutes. The previously steamed food is frozen.

The invention discloses a preparation method for ginseng combined large yellow rice brewed wine and a product thereof. The preparation method for the ginseng combined large yellow rice brewed wine includes that (1) preparing yeast; (2) mixing large yellow rice, rice and sorghum, and soaking in water; (3) pulping ginseng to obtain ginseng pulp; (4) steaming the soaked large yellow rice, rice and sorghum of the step (2), adding the ginseng pulp of the step (3), stirring uniformly, and continuing to steam to obtain the steamed food material; (5) airing the steamed food material, adding the yeast of the step (1), stirring uniformly, and saccharifying; (6) adding water to the saccharified food material of the step (5), and fermenting to obtain ripen fermented grains; (7) distilling the ripen fermented grains, and receiving the wine to obtain the ginseng combined large yellow rice brewed wine. The ginseng combined large yellow rice brewed wine can fully use the nutrition of ginseng and large yellow rice, the panaxoside content is high, and the aroma is pleasant; the ginseng combined large yellow rice brewed wine has fragrant ginseng flavor, light Persian lilac immature flower flavor and acanthopanax root flavor, and the mouth feel is harmonious.

The present invention is an automatic temperature-controlled electric heating steamed food rapid fermentation box, which is divided into six processes of fermentation box design, raw material procurement, sub-components, device production, finished product combination installation, surface treatment, packaging and storage; automatic temperature control electric The rapid fermentation box for heating and steaming food is composed of five parts: fermentation box, S-shaped hot water pipe device, fermentation plate, electric heating device, and automatic temperature control device; the fermentation box is composed of fermentation box body 1, fermentation box frame 37, and fermentation box door 2 and other seven parts; S-shaped hot water pipe device is composed of S-shaped hot water pipe 9, hot water pipe inlet 36, hot water pipe outlet 35 six parts; electric heating device is composed of power switch 11, induction cooker 23, induction cooker Thirteen parts such as power line 15, hot water tank 22 are formed;

The invention discloses a novel energy-saving and environment-friendly fungus-proof type rice steaming cart which comprises a cabinet upper cover. A cabinet is arranged at the lower end of the cabinetupper cover. A heat preservation door is arranged on the front surface of the cabinet. A steam cabinet is arranged at the end, away from the cabinet upper cover, of the cabinet body. Heat preservation door hinges are arranged at the left and right ends of the heat preservation door. A door handle is arranged at the end, away from the heat preservation door hinges, of the heat preservation door. An instrument is arranged on the front surface of the steam cabinet. Universal wheels are arranged on the side, away from the cabinet body, of the steam cabinet. A heat absorbing water pipe is arrangedon the inner wall of the cabinet body, when rice steaming is ended, after rice is brought out, tap water is connected to a water inlet of the water absorbing water pipe, a heat preservation bottle, aheat preservation barrel and the like are arranged at a water outlet, stored hot water can be used for soup making, rice cooking and the like in a dining hall, energy sources are utilized to the maximum extent, a sterilization lamp is arranged on the inner wall of the cabinet body, after rice steaming is ended, a power source of the sterilization lamp is turned on to sterilize the interior of thecabinet body, and it can be better ensured that steamed food is safe and sanitary.

The invention provides an intelligent processing automatic production line for stewed and steamed food, and belongs to the technical field of food processing and production. The production line includes a work box, a first worktable, a second worktable, a burner and a steam generator. The intelligent processing automatic production line has the advantages of being applicable to the catering field,capable of solving the problem that standardization of labor usage and food cooking of a manual cooking technique are not unified in existing catering field and improving the food safety and sanitation and the like.

The invention discloses a steaming tool and a steaming method. The steaming tool comprises a first cavity and a second cavity communicated with the first cavity, wherein the first cavity is used for containing liquid water; the second cavity is used for containing to-be-steamed raw-food materials; the liquid water in the first cavity is converted into steam to enter the second cavity by heating the first cavity; and the raw-food materials in the second cavity are steamed. The steaming method comprises the following steps of preparing the steaming tool and the raw-food materials, heating the first cavity of the steaming tool to generate the steam, placing the raw-food materials in steaming drawers of the steaming tool, inserting the steaming drawers into a drawer frame, taking out the steaming drawers from the drawer frame after the raw-food materials in the steaming drawers are steamed, replacing with new raw-food materials in the steam drawers to continue steaming, and performing cyclic replacement in such manner. Therefore, an eater can enjoy fresh steamed food continuously.

The invention provides a multi-steaming-chamber cooking ware and a steaming box with the same. The multi-steaming-chamber cooking ware comprises a steam generation assembly for providing steam for steaming cooking, and further comprises a steam distributing chamber and two or more compartment steaming chambers, wherein the steam distributing chamber comprises a steam inlet used for communicating with the steam generation assembly, and the compartment steaming chambers comprise steam distributing openings used for communicating with the steam distributing chamber, and the sizes of the steam distributing openings are adjusted according to different steamed food materials. Steam generated by the steam generation assembly enters the steam distributing chamber and is stored and stays in the steam distributing chamber. The steam in the steam distributing chamber enters the different compartment steaming chambers through the steam distributing openings. Due to the fact that the opening sizes of the steam distributing openings are adjusted according to the different food materials in the compartment steaming chambers, the steam entering speeds of every two compartment steaming chambers are different, the steam entering amount of every two compartment steaming chambers in the same time is different, and thus the different food materials can be steamed simultaneously.

The invention provides a steamer comprising a pot, a steaming basket, and an upper cover. The steaming basket is mounted on the pot. The upper cover covers the steaming basket. A chamber is enclosed between the pot and the steaming basket; another chamber is enclosed between the upper cover and the steaming basket. The steamer further comprises a steam delivery pipeline mounted on the pot. The steam delivery pipeline guides steam from inside of the pot to the chamber enclosed between the upper cover and the steaming basket and/or the chamber enclosed between the pot and the steaming basket. The steam delivery pipeline in the steamer is used to guide the steam to the chambers, gradient difference between interior temperatures of the chambers is decreased, the interior temperatures of the chambers are synced, food in the chambers can be evenly heated, taste of the steamed food can be improved effectively, and application needs of consumers can be better met.

The invention discloses bamboo shoot/pumpkin powder which comprises the following ingredients by weight percentage: 40 to 50 percent of pumpkin powder, 20 to 30 percent of bamboo shoot powder, 10 to 20 percent of konjaku flour and 10 to 20 percent of fructus cannabis powder. As a food, the bamboo shoot/pumpkin powder can be made into paste food, steamed food (such as steamed stuff bun, steamed bun and the like), soup base and the like. The selected raw materials are rich in nutrient ingredients such as vitamin, pectin, crude fiber, amino acid, glucomannan, unsaturated fatty acid and the like, therefore, the bamboo shoot/pumpkin powder can be used as health food for preventing and treating diabetes mellitus, hypertension, hyperlipidemia and hyperglycemia, has the efficacies of preventing cancer, assisting to recover the functions of ling and kidney and enhancing the regeneration capacity of lung cells and kidney cells, is beneficial to health of heart, brain and vessels, is an excellent food for old people for prolonging life, and is suitable for production of health food enterprises, food enterprises and the like.

The invention discloses a steamer. The steamer is mainly composed of a steam generator, a steaming ring, a steaming grate, a steam channel, a fan, a distribution plate, a cover, and a fan power supply assembly. The cover, the distribution plate, the fan, and the fan power supply assembly can be assembled. As a whole, the core function of this steamer is to realize the consistency of different steaming space environments of the steamer. According to the energy supply of the steamer, the steamer can be made into an electric steamer, a gas steamer, a solar steamer, etc. The steamer can be equipped with a human-machine interface and a hand-operated device, and use the existing intelligent control technology to realize the intelligent control of the steaming process, and realize the ease of use, energy saving, functional diversity and stable quality of the steamed food It can utilize existing wireless communication technology and Internet technology to remotely control and monitor the steamer. The steamer is a kitchen utensil commonly used by people, and the nutritional value of steamed food is high. The present invention is of great significance to people's health.

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.