571 results about "Steaming" patented technology

The invention discloses steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that a target function mode selected by a user is received, cooking operation information corresponding to the target function mode is obtained, the user is prompted, and the cooking operation information comprises partition plate hierarchical placement information and food material hierarchical placement information; acquiring image information of the food materials, performing image recognition on the image information to determine attribute information of the food materials, and calling a target cooking program corresponding to the target function mode according to the attribute information and a preset cooking rule; and controlling at least one of the first heating pipe, the second heating pipe, the steam generator and the microwave generator according to the target cooking program to cook the food materials. According to the invention, synchronous operation of steaming and baking functions is realized, so that waiting time of multi-time cooking is eliminated, and temperature drop and taste deterioration caused by waiting when food is cooked first are avoided.

The invention relates to a cooking control method of a steaming oven and the steaming oven. The steaming oven comprises an oven body, an oven door and a door control switch arranged on the oven body and used for detecting the state of the oven door, an inner container and an air blower communicated with the inner container are further arranged in the oven body, and the method comprises the steps that the state of the oven door detected by the door control switch is obtained; and if the box door is in the open state, the air blower is controlled to operate at the highest-gear power until the door control switch detects that the box door is in the closed state for a first preset time, and the air blower is controlled to operate at the highest-gear power until the door control switch detects that the box door is in the closed state for the first preset time. The gear power of the air blower is increased to the highest gear power within the first preset time from the time when the box door is in the open state to the time when the box door is in the closed state, the air pressure in the inner container is lower than that in the air blower, the risk that high-pressure steam flows backwards into the air blower at the time when the box door is closed is avoided, backward flowing cannot be caused, and the service life of the air blower is prolonged. And a better safety effect is achieved.

The utility model discloses an energy-saving rice steaming box with internal steam circulation, which comprises a rice steaming box cabinet body, a cabinet door arranged on the rice steaming box cabinet body, a rice steaming chamber arranged in the rice steaming box cabinet body, a water tank arranged below the rice steaming chamber, an electric heater arranged in the water tank, a plurality of steaming plates arranged in the rice steaming chamber, and a water tank arranged below the water tank, the two sides of the steaming plates are arranged on the rice steaming plate supports respectively, one end of each steaming plate is close to the cabinet door, a steam runner is formed between the other end of each steaming plate and the inner wall of the rice steaming chamber, a plurality of flow guide plates are inserted into the steam runners, the upper ends of the flow guide plates are obliquely upward and close to the corresponding steaming plates, and the lower ends of the flow guide plates are located in the steam runners. According to the energy-saving rice steaming box with the steam internal circulation function, the flow guide plate is additionally arranged in the steam flow channel of the rice steaming box, steam circulation flow heat exchange is promoted, the heat transfer performance of a poor heat exchange area of the rice steaming box is enhanced, the temperature uniformity of the rice steaming box is improved, then the heat efficiency of the rice steaming box is improved, and steam waste heat loss is reduced.

The utility model discloses continuous operation crayfish cooking equipment, which relates to the field of cooking equipment and comprises a conveying frame, a steel mesh conveying belt is mounted on the conveying frame, and a steam hood is fixed at the top of the conveying frame. One side, close to the discharging end of the steel mesh conveying belt, of the conveying frame is provided with a striking strip below the steel mesh conveying belt through an elastic connecting piece; according to the continuous-operation crayfish cooking equipment, by arranging structures such as beating strips, springs and discs, in the continuous crayfish cooking process, the bottom face of the steel mesh conveying belt can be beaten, crayfishes clamped on the steel mesh conveying belt can be separated from the steel mesh conveying belt through inertia, and the crayfish cooking efficiency is improved. The crayfish is prevented from being continuously hung on the steel mesh conveying belt and even falling into the inner side of an exhaust structure below the steel mesh conveying belt, equipment damage is avoided, and the probability of repeated steaming and waste of the crayfish is reduced.

The invention discloses a brewing process of tartary buckwheat wine. The brewing process comprises the following steps: soaking grains, primarily steaming, covering the grains, re-steaming, cooling and mixing yeast, saccharifying and fermenting, fermenting in a jar, and distilling to obtain the wine. According to the method, the grain soaking water consumption, the grain soaking water temperature, the grain soaking time, the cooking time and the like are taken as factors, the cracking rate and the gelatinization degree of the tartary buckwheat are taken as evaluation indexes, the shape of the cooked tartary buckwheat is combined, U11 (116) is designed by adopting a uniform test, and finally, optimal process parameters are screened and obtained.

The invention relates to a cooking utensil, and aims to solve the technical problem that a top pot body is inconvenient to assemble, disassemble and clean due to the fact that the existing like products have few steaming, frying and boiling integrated steaming, frying and boiling pot bodies and the design of pot body bottom heating structures and corresponding component structures is not good enough. A steaming and decocting pot body is arranged at the top of a machine body of the cooking utensil, a back blowing air frying mechanism is arranged in the machine body on the rear portion of the lower portion of the cooking utensil, and the cooking utensil is characterized in that the steaming and decocting pot body is a riveting type steaming and decocting pot body, the bottom of the steaming and decocting pot body is placed in a pot body heat preservation and insulation layer in a groove in the top of the machine body, and the pot body heat preservation and insulation layer is fixedly arranged on the machine body and integrally connected with the machine body. A steam box with a steam rack and a pot cover is arranged at a pot opening in the top of the steaming and decocting pot body; an upper heating pipe is fixedly arranged at the bottom of the steaming and decocting pot body in a riveting mode, one side of the bottom of the steaming frame abuts against a steaming and decocting pot body temperature controller in the machine body, a fuse box is arranged in the machine body in the middle of the bottom of the steaming frame, and when the steaming and decocting pot body is placed on the top of the machine body, an upper fuse in the fuse box is connected with the upper heating pipe.

The invention relates to the technical field of food processing equipment, in particular to an intelligent pastry continuous leavening and steaming system which comprises a leavening mechanism and a steaming mechanism and further comprises a conveying assembly, a steam supply system and a control system. The conveying assembly penetrates through the leavening mechanism and the steaming mechanism and is used for sequentially conveying pastries into the leavening mechanism to finish leavening and conveying the pastries into the steaming mechanism to finish steaming, and the leavening mechanism and the steaming mechanism are each of a modular structure and are composed of a plurality of independent leavening units or steaming units which are in butt joint front and back; a liftable fermentation section upper cover device is arranged at the top of the fermentation mechanism, a liftable steaming section upper cover device is arranged at the top of the steaming mechanism, the fermentation section upper cover device and the steaming section upper cover device are each provided with a drainage structure, and each drainage structure comprises a flow guide plate and a collecting groove; the control system is electrically connected with the leavening mechanism, the steaming mechanism, the conveying assembly and the steam supply system. The pastry food leavening and steaming device can improve the leavening and steaming efficiency of pastry food.

The utility model relates to the technical field of tea processing equipment, in particular to a tea cake pressing machine. According to the technical scheme, the device comprises a main body frame, a machine table is arranged at the bottom of the main body frame, two sets of discharging assemblies are arranged at the top of the main body frame, circular discharging machines are symmetrically installed at the bottom of each set of discharging assembly, and a conveying belt is installed between the tops of the two sets of circular discharging machines and the discharging assemblies; a hopper located at the top of the main body frame is installed at the discharging end of the circular discharging machine, a tea steaming chamber is installed and connected below the hopper through a support, and a tea pressing assembly is installed at the position, located in the middle of the main body frame, of one side of the tea steaming chamber. The full-automatic tea steaming and pressing machine is novel and compact in structure, integrates tea discharging, tea steaming, pressing and conveying, improves integration of equipment, reduces input of manual labor force, and is high in production efficiency.

The invention discloses a synergetic color protection method for hot-processed eggplants. The eggplants are inhibited from browning through combination of multiple technologies. The method comprises the following steps: pretreatment, preparation of a color protection solution (compounding of ascorbic acid, tea polyphenol and calcium chloride, ultrasonic high and low temperature circulating blanching, pulse vacuum treatment and gradient temperature control secondary enzyme deactivation. After being treated by the method disclosed by the invention, the polyphenoloxidase (PPO) activity can be synergistically inhibited, the cell permeability and the anti-oxidation effect can be regulated and controlled, and the color difference delta E value (less than 5.0) can be obviously reduced. The method is suitable for color protection pretreatment of eggplant processing forms such as hot drying, hot frying and hot steaming, the color protection efficiency is greatly improved, no synthetic preservative needs to be added, and a possible way is provided for deep development of eggplants in the field of prefabricated vegetables.

The invention provides a method for preparing a coarse cereal fermented staple food based on an enzyme-bacterium synergistic effect, belongs to the technical field of coarse cereal staple food processing, and aims to solve the problems that the existing coarse cereal staple food is high in hardness, rough in taste, obvious in oral adhesion feeling, loose in structure and poor in flavor coordination in a cold state. The preparation method comprises the following steps: pretreating raw materials, preparing dough through cooperation of bacteria and enzymes, and fermenting and steaming, wherein the raw materials comprise lactic acid esterification modified inulin, enzyme microcapsules, coated enzymes, calcium carbonate-starch composite sustained-release microspheres and the like. The preparation method provided by the invention can effectively improve the cold-state comprehensive quality of the coarse cereal staple food, maintain low cold-state hardness, roughness and adhesive force, reduce the residue falling rate, ensure pure flavor and no beany flavor, stabilize the calcium dissolution rate, adapt to non-heating eating scenes such as daily room temperature and low temperature in winter, and realize the consideration of cold-state quality and nutrient enrichment.

The utility model provides a steaming and refining barrel of a steaming and refining machine, which comprises a cylindrical steaming and refining barrel body which is horizontally and transversely arranged, a feed port is arranged at the upper end of the steaming and refining barrel body, a steaming and refining cavity is arranged in the steaming and refining barrel body, a horizontal stirring shaft is arranged in the steaming and refining cavity, and two ends of the stirring shaft extend out of two opposite end surfaces of the steaming and refining barrel body. The stirring shaft is rotationally connected with the steaming and refining barrel body, at least one end of the stirring shaft is connected with a stirring shaft driving device used for driving the stirring shaft to rotate, a plurality of staggered stirring rods are fixed on the stirring shaft, two scraping plates which are vertically arranged are fixed on the stirring rods, and the two scraping plates are respectively used for scraping materials on the end surface and the circumferential surface of the steaming and refining barrel body. According to the utility model, the two scraping plates which are vertically arranged are fixed on the stirring rod, and materials on the end surface and the circumferential surface of the steaming and refining barrel body are respectively scraped by the two scraping plates during stirring, so that the materials are prevented from being adhered to the inner wall of the steaming and refining barrel body, the stirring effect is not influenced, and the steaming and refining barrel is more sanitary and more convenient to clean.

The invention discloses flos carthami based on synergistic interaction of gradient steaming and Baijiu segmented medicine moistening and a processing method of the flos carthami, and belongs to the technical field of traditional Chinese medicine processing. The method comprises the following steps: primary moistening: mixing safflower and white spirit according to a mass ratio of 10: (2.0-2.5), and carrying out closed moistening at room temperature for 1.5-3.0 hours; re-moistening: supplementing the white spirit until the mass ratio of the safflower to the white spirit is 10: (3-4), and pressurizing and moistening for 0.5-2.0 hours at the temperature of 30-40 DEG C and the pressure of 0.11-0.14 Mpa; performing primary steaming: performing normal-pressure steaming at 75-85 DEG C for 0.5-1.5 h; main steaming is conducted, specifically, steaming is conducted for 2-4 h at the temperature of 95-105 DEG C and under the pressure of 0.02-0.04 Mpa; performing final steaming: performing steaming for 0.3-1.0 h at the temperature of 85-95 DEG C and the pressure of 0.03-0.05 Mpa; recovering the steamed volatile oil, and adding the volatile oil into a finished product according to 0.3-0.5% of the weight of the safflower; and drying in a dark and low-temperature manner.

The invention belongs to the technical field of industrial monitoring and data visualization, and particularly discloses a prefabricated T-beam intelligent steam-curing visualization method and system based on a three-dimensional temperature field, and the method comprises the steps: calculating the size of a prefabricated T-beam to be subjected to steam-curing, the size of an internal space of a steam-curing chamber, and the size of an external space of the steam-curing chamber; generating a three-dimensional space model in the steam curing chamber loaded with the prefabricated T-shaped beam according to the position coordinates of the prefabricated T-shaped beam after the prefabricated T-shaped beam is transferred to the steam curing chamber through the movable pedestal; generating a corresponding three-dimensional wind speed field and a three-dimensional humidity field according to the three-dimensional space model; and according to the three-dimensional wind speed field and the three-dimensional humidity field, generating a visual three-dimensional temperature field corresponding to the three-dimensional space of the steam curing chamber through a harmonic interpolation algorithm and a digital twinning method. According to the method, the three-dimensional space model of the steam-curing room based on the type of the prefabricated T-shaped beam is constructed, the real-time environment data is integrated to construct the three-dimensional temperature field, the problem of local over-steaming or insufficient curing is avoided, and meanwhile, the visual temperature field can visually track the microenvironment change of each area in the steam-curing room.

The utility model belongs to the technical field of kitchen equipment, and particularly relates to a dehumidification device and steaming and baking equipment. The dehumidification device comprises an air inlet duct and a condensation duct; the air inlet duct comprises an air inlet pipe and a fan; an air outlet of the fan communicates with the first end of the air inlet pipe, and the second end of the air inlet pipe is used for communicating with the inner side of the inner container. The condensation air duct comprises an air outlet structure and a condensation part; the air outlet structure is used for communicating the inner side of the inner container with the outer side of the inner container, and at least part of the condensation part is arranged in the air outlet structure. The dehumidification device is used for solving the problems that the cooking effect of food materials can be affected by the high-humidity inner container environment, and the using effect of the steaming oven is poor.

The utility model discloses a multi-layer steam coil grain steaming device which comprises a steaming pot and a cover arranged on the upper side of the steaming pot, an air outlet pipeline is arranged on the lower right side of the steaming pot, and a main steam pipeline is arranged on the outer portion of the upper side of the cover. The cooking operation can be carried out on multiple levels at the same time, which means that more grains can be processed at the same time, and the production capacity and the utilization rate of the equipment are greatly improved. According to the multi-layer cooking design, the waiting time between cooking batches is shortened, the whole cooking process is accelerated, so that the production efficiency is improved, and due to the fact that steam can be introduced from the upper cooking tray and the lower cooking tray at the same time, more uniform heat distribution can be obtained in the whole cooking process of grains. The uniform heating ensures that the temperatures inside and outside the grains are consistent, and the difference of cooking effects caused by uneven temperature is avoided.

The utility model provides an integrated range hood capable of preventing oil leakage, and belongs to the technical field of kitchen appliances, the integrated range hood comprises a shell, a fan, a steaming oven and an oil-proof component, the bottom of the shell is provided with a smoke inlet, the fan is arranged at the upper part in the shell, and the steaming oven is arranged in the shell and is positioned below the fan; the oil-proof component is connected to the shell, the oil-proof component and the shell form a steaming and baking cavity and two smoke exhaust channels which are independent of each other, the two smoke exhaust channels are located on the two sides of the steaming and baking cavity respectively, each smoke exhaust channel is communicated between the smoke inlet and the fan, and the steaming and baking box is arranged in the steaming and baking cavity. According to the utility model, oil stains and oil smoke can be prevented from polluting the steaming oven and electric devices, the after-sales convenience is improved, the discomfort of a human body caused by steam overflow is avoided, and the smoke exhaust effect is improved.

1. The name of the design product: the operation control graphical user interface of the steaming oven. 2. The use of the design product: the graphical user interface for the steaming oven. 3. The design points of the design product: the graphical user interface. 4. The picture or photo that best indicates the design points: design 1 interface change state diagram. 5. Omit rear view, left view, right view, top view, bottom view. 6. Design 2 is designated as the basic design. 7. The use of the graphical user interface: for displaying and controlling the information of the steaming oven during use. 8. The change state description of the graphical user interface: count 1 interface enlargement diagram is the interface when the steaming oven is turned off, design 1 interface change state diagram is the interface when the steaming oven is turned on; design 2 interface enlargement diagram is the interface when the steaming oven is turned off, design 2 interface change state reference diagram is the interface when the steaming oven is turned on. 9. Other circumstances that need to be explained: the part of the design product that needs to be protected is the part of the graphical user interface that is not covered by the single blue translucent layer.

The utility model discloses a no-clean bun steaming furnace which comprises a machine cabinet, a flow storage groove is formed in the top of the machine cabinet, a sewage draining opening is formed in the flow storage groove, a sewage draining pipe is arranged in the machine cabinet, the sewage draining pipe is communicated with the sewage draining opening, and a steam valve body is arranged in the center of the flow storage groove. An existing bun steaming furnace is improved, the flow storage groove is formed in the top of the bun steaming furnace cabinet, and generated oil and water are collected in the flow storage groove, flow out through the sewage discharging hole formed in the flow follow groove and are discharged out of the steam furnace through the sewage discharging pipe, so that the oil and water are effectively prevented from flowing back into the steam furnace through the steam valve body in the steaming process, and the steam valve body is prevented from being damaged. Therefore, the purpose of no-cleaning the steam furnace is achieved.

The application relates to the technical field of household appliances, and provides a cooking utensil, a cooking method thereof, a control device and a storage medium. The cooking method comprises steaming food in a cooking cavity of the cooking utensil through a first heater; when a temperature measured by a first temperature detector is greater than or equal to a first preset temperature, the cooking cavity is heated by at least a second heater to inhibit the generation of condensed water until the steaming of the food is completed. The control method provided in the application can prevent the generation of condensed water and keep the food delicious and tasty.

The utility model relates to the technical field of rice steaming vehicles, and discloses a commercial fuel gas rice steaming vehicle with an efficient heating function, which comprises a fuel gas rice steaming vehicle water tank and a placement cabinet arranged on the top surface of the fuel gas rice steaming vehicle water tank. According to the commercial gas rice steaming vehicle with the efficient heating function, through the arrangement of the heating assembly, when the commercial gas rice steaming vehicle is used, flames in a combustor enter the upper heating pipe and the lower heating pipe, and due to the fact that protruding shapes are arranged in the upper heating pipe and the lower heating pipe, the flames have more time and space to circulate in the protruding shapes; the upper heating pipe and the lower heating pipe have more contact area with water, and the upper edge and the lower edge of the convex block of each pipe are distributed in a crossed and staggered manner, so that fire can be prevented from being retarded from the upper part and the lower part, the contact area is increased, heat is fully retained, and the problems that the traditional heating pipe is straight, flames quickly come out, and the heating effect is poor are solved. And a lot of heat is discharged outdoors, and the heat is greatly consumed, so that the energy-saving effect is improved, and the heating efficiency is improved.

The utility model relates to the technical field of household appliances, and discloses an energy-saving electric food warmer with a multi-ring heating structure, which comprises a device main body, a placing groove arranged on the inner side of the device main body, a fixed handle arranged on one side of the device main body, a control knob arranged at the top end of the fixed handle, and a device top cover arranged at the top end of the device main body, a lifting block is arranged at the top end of the device top cover, a protection block is arranged at the bottom end of the device top cover, a cooking round block is arranged on the inner side of the device body, a cooking groove is formed in the inner side of the cooking round block, air holes are formed in the surface of the cooking round block, stabilizing side blocks are arranged on the two sides of the cooking round block, and a fixing bottom block is arranged at the bottom end of the device body. Stable supporting legs are arranged on the outer sides of the fixed bottom blocks, fixed rotary knobs are arranged on the inner sides of the stable supporting legs, heat dissipation round blocks are arranged on the inner sides of the fixed bottom blocks, and heat dissipation holes are formed in the surfaces of the heat dissipation round blocks. The cooking round blocks and the fixed bottom blocks are arranged, so that the device is more convenient to work, and the device is convenient to disassemble and repair.

The utility model discloses a condensing device and a steaming oven, and relates to the technical field of kitchen electric appliances, the condensing device comprises a shell, an air supply device, a condenser and an air guide pipe; a condensation cavity is defined by the shell, and the shell is provided with an air inlet and an air outlet which are communicated with the condensation cavity; the condenser is arranged in the condensation cavity; the air supply device is configured to blow air to the condenser through the air inlet; the gas guide pipe is communicated with the condensation cavity and the working cavity of the steaming and baking oven, so that waste gas generated in the working cavity of the steaming and baking oven can enter the condensation cavity through the gas guide pipe, water vapor in the waste gas is condensed into water after the waste gas is condensed by the condenser, the temperature of the waste gas is reduced, and the waste gas becomes low-temperature and low-humidity gas; the air supply device blows air to the condenser through the air inlet, so that heat on the condenser can be rapidly taken away, the condensation effect of the condenser is improved, meanwhile, waste gas is driven to be exhausted from the exhaust port, and at the moment, the gas exhausted from the exhaust port is low-temperature and low-humidity gas, cannot scald a user and is not prone to being condensed into water drops.

1. Name of the Design Product: Multifunctional Microwave Rice Cooker. 2. Use of the Design Product: Used for daily microwave steaming, boiling, stewing, and roasting of food. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view.

The application relates to a steam oven drain pipe scale treatment device and method. The device can include a drain pipe, a deformable track, an endoscope camera and a drain pipe cleaning device, the drain pipe is arranged at the bottom of a steam oven body 4 and is used for blowing liquid generated in a steaming and baking process; the deformable track is installed inside the drain pipe and is arranged in the axial direction of the drain pipe, a first end of the deformable track is fixed at a water inlet of the drain pipe, and a second end of the deformable track extends to a water outlet of the drain pipe in the axial direction of the drain pipe; the endoscope camera is movably connected with the deformable track and is used for shooting an internal image of the drain pipe along the deformable track; and the drain pipe cleaning module is arranged on the deformable track and is used for cleaning the inner wall of the drain pipe according to the internal image of the drain pipe. According to the technical scheme provided by the application, the scale state inside the drain pipe can be accurately obtained, the scale detection precision and the scale cleaning efficiency are improved, and the service life of the device is also improved.

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 cooking device comprises a vertically-arranged cooking box body, a space for cooking the silkworm cocoons is arranged between the inner walls of the cooking box body, the upper end of the cooking box body is provided with an opening, a heating body is connected to the bottom of the outer wall of the cooking box body, and a stirring assembly connected in a rotating mode is arranged between the inner walls of the cooking box body. The stirring assembly is located on the lower middle portion of the cooking box, a driving structure is connected to the outer wall of the cooking box, the driving end of the driving structure is rotationally connected with the transmission end of the stirring assembly, a water supply assembly is arranged on one side of the cooking box, the water suction end of the water supply assembly is communicated with the bottom of the cooking box, and the water outlet end of the water supply assembly is communicated with the upper portion of the cooking box. And a discharging assembly for discharging the silkworm cocoons is arranged on one side of the bottom of the cooking box body, so that the problem that subsequent silk drawing is affected due to uneven heating in the existing silkworm cocoon cooking process is solved.

The utility model relates to integrated kitchen range technical field, concretely relates to a heat dissipation structure and integrated kitchen range for integrated kitchen range electromagnetic oven, including the casing and the electromagnetic oven, the casing includes first cavity, second cavity and the air bellow, the air bellow is connected with the outside, first cavity is connected with the air bellow, and the electromagnetic oven sets up in first cavity, and the electromagnetic oven bottom is provided with the heat dissipation fan, and the electromagnetic oven bottom is provided with the air inlet channel, and one end of air inlet channel is connected with the outside, and the other end is connected with the heat dissipation fan, second cavity is used for placing the kitchen electrical equipment, and the second cavity is provided with the door plate at the opening, and the second cavity is provided with the door control switch, and the door control switch is used for sensing the open-close state of door plate, the heat dissipation fan and the door control switch all are connected with control unit electricity. The utility model has solved the problem that the power of the electromagnetic oven is limited by the low heat dissipation efficiency of the electromagnetic oven in the closed space of the integrated kitchen range, and solved the problem that the high-temperature air or steam enters the electromagnetic oven after the kitchen electrical equipment such as the steaming oven is opened, resulting in abnormal operation of the electromagnetic oven.

The invention provides a preparation method of raw wet noodles fermented with assistance of a static magnetic field and a fresh-keeping and cooking integrated device for the raw wet noodles. The preparation method of the raw wet noodles comprises the following steps: mixing lysozyme into dough; and putting the dough containing the lysozyme into a static magnetic field for fermentation. Based on the synergistic effect of lysozyme and static magnetic field auxiliary fermentation, the prepared raw wet noodles have good antibacterial and anti-browning performance, the quality of the fresh wet noodles can be improved, in some excellent implementation modes, the browning inhibition rate of the prepared raw noodles reaches 37.092%, and the area proportion of black spots is reduced to 0.03%.

The utility model belongs to the technical field of commercial kitchen equipment, and discloses an impeller applied to a commercial steaming oven, which comprises a blade component, an end cover and a connecting seat, the blade component, the end cover and the connecting seat are split structures, the upper end of the blade component is fixedly connected with the end cover, and the lower end of the blade component is fixedly connected with the connecting seat; the blade assembly comprises a plurality of positive blades and a plurality of negative blades, the positive blades and the negative blades are sequentially arranged on the connecting base at equal intervals, the positive blades and the negative blades are radially arranged in a petal shape with the center of the connecting base as the center, the positive blades and the negative blades are arranged in a logarithmic mode, and a pair of positive blades and negative blades are distributed in a splayed shape. A shaft hole part used for being connected with a motor driving shaft is arranged in the center of the connecting base, and the connecting base is of a double-layer structure. According to the impeller, the uniformity of temperature and humidity in a steaming and baking oven is improved, durability is enhanced, airflow guide and heat transfer are optimized, and energy consumption and maintenance cost are reduced.

This utility model relates to the field of traditional Chinese medicine processing technology and discloses an intelligent steaming and cooking device for ginger and pinellia, including a heating device and a steaming and cooking barrel. A support plate is fixedly connected to the outer surface of the steaming and cooking barrel, a motor is fixedly connected to the top of the support plate, a rotating shaft is fixedly connected to the output end of the motor, a control frame is fixedly connected to the top of the rotating shaft, a connecting bracket is fixedly connected to the outer surface of the control frame, and a cylinder is fixedly connected to the top of the connecting bracket. This utility model has the following advantages and effects: When the operator needs to add mixed alum to the steaming and cooking ginger water, the motor drives the rotating shaft to rotate, which in turn rotates the control frame, causing it to move away from the steaming and cooking barrel to expose the opening. Then, water is added, and after the medicinal material device is placed in, the rotating shaft is rotated to rotate the control frame so that it aligns with the top of the steaming and cooking barrel. Then, the cylinder drives the air rod to control the sealing cap to press down, thereby closing the steaming and cooking barrel. The top of the sealing cap is provided with an exhaust hole.