314 results about "Steaming" patented technology

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 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.

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 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.

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.

1. The name of the design product: the main body of the dry steaming oven. 2. The use of the design product: the dry steaming oven body for dry steaming heating cooking of food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view. 5. Other circumstances that need to be explained: the design is a partial design, the appearance expressed by the yellow covered area of the steaming net structure in the view is not requested for protection, the color in the application is only used to distinguish the partial design requested for protection, and the partial design requested for protection does not contain color.

The utility model relates to the technical field of electric saucepans, in particular to a combined multifunctional electric saucepan which comprises an electric saucepan body and further comprises a food steamer assembly, the food steamer assembly is movably installed on the electric saucepan body, and the food steamer assembly comprises a connecting frame, a fixing frame, an operation box, a movable steaming tray, a supporting rod, a transmission roller and a rotating block. The height of movable steaming plates in the steamer assemblies is convenient to change, food materials with higher heights can be conveniently stored in the steamer assemblies by changing the height of the movable steaming plates in the upper steamer assembly and the lower steamer assembly, and when the multiple steamer assemblies are mutually closed and stacked, rotation is performed by operating rotary knobs at the side face positions, so that rotary blocks rotate transmission rollers, and the food materials can be conveniently stored in the transmission rollers. The transmission roller rotates the movable steaming plate through the anti-skid edge, food materials in the movable steaming plate can be conveniently rotated, the positions of the food materials can be conveniently adjusted to a heat source and steam concentration area, the food materials are heated more evenly, and food material maturing can be conveniently accelerated.

The invention discloses an intelligent medicine steaming device and a steaming control method thereof, and belongs to the technical field of traditional Chinese medicine decocting appliances. The device comprises a steam seat, a water tank, a steam generator, a heating device and a control unit. The steam seat is provided with a steam cavity and a steam glass cover; the heating device is arranged at the bottom of the steam seat; and a transverse nozzle communicated with the steam generator is arranged on the black crystal panel. The control unit obtains a temperature signal through the temperature controller and controls the heating piece to work. The method comprises the steps that steam steaming is conducted firstly, steam is condensed and accumulated into liquid, the liquid level is controlled to reach the preset height, then the heating device is started for decoction, and the steaming-boiling-steaming technology can be circularly conducted. The system realizes intelligent switching and circulation of steam steaming and liquid decoction, and has the advantages of accurate liquid level control, high extraction efficiency and high process automation degree.

The invention discloses a water tank water shortage detection method of a steaming and baking all-in-one machine, which comprises the following steps: S1, arranging a first detection device and a control device on the outer side of the side wall, in contact with the internal liquid level, of a water tank, connecting the control device with the first detection device through signals, and setting a low water level early warning threshold value in the control device; s2, the first detection device detects a first water level signal in the water tank and transmits the detected first water level signal to the control device; s3, the control device compares the received water level signal with a preset low water level early warning threshold value, if the received water level signal is lower than the preset low water level early warning threshold value, an alarm signal is sent out, and the steaming and baking all-in-one machine is controlled to stop working. Noise caused by idling of the water pump and damage to the mechanical structure of the steaming and baking all-in-one machine can be avoided, and the performance and user experience of the steaming and baking all-in-one machine are greatly improved.

The utility model relates to the technical field of kitchen household appliances, and provides a steaming and baking integrated machine. The steaming and baking integrated machine comprises a steaming and baking inner container, a disinfection inner container and a disinfection assembly, the steaming and baking inner container and the disinfection inner container are arranged in a spaced mode in the first direction, the disinfection assembly comprises a first disinfection structure and a fluid power part, the first disinfection structure is arranged in the disinfection inner container and comprises a lamp tube and a light-transmitting cover arranged on the outer side of the lamp tube in a surrounding mode, and a first disinfection cavity is formed between the light-transmitting cover and the lamp tube; the fluid power part is arranged at the air inlet or the air outlet of the first disinfection cavity so as to jointly define a disinfection flow path, and at least the steaming and baking inner container is communicated with the disinfection flow path. According to the steaming, baking and sterilizing all-in-one machine provided by the invention, on the basis of meeting normal use of various functions of steaming, baking and sterilizing, ozone in the first sterilizing cavity can act on the steaming and baking inner container and is used for sterilizing the steaming and baking inner container, bacterium breeding caused by food residues is reduced, and healthy use of a user is facilitated.

This utility model relates to the field of steaming and color-fixing technology, and discloses a steaming and color-fixing device for blanket production. The device includes a steaming box with multiple evenly distributed positioning holes on the bottom front side. Multiple evenly distributed rubber pads abut against the bottom front side of the steaming box. Multiple evenly distributed fixing grooves are provided on the rear inner side of the steaming box. Multiple evenly distributed locking blocks are fixedly connected to the front of the steaming box, with locking bars slidably connected to the top of each locking block. Multiple evenly distributed steam generators are slidably connected to the front of the steaming box, with multiple evenly distributed steam outlets on the top of each steam generator. A fixing block is fixedly connected to the rear of each steam generator. In this utility model, the locking bars, locking blocks, fixing blocks, and fixing grooves enable rapid assembly and disassembly of the steam generators, thereby reducing manpower, material resources, and time costs, and also reducing the risk of damage to other components during disassembly.

The utility model discloses quick-frozen wheaten food steaming processing equipment which comprises a box body with a steam generating device arranged at the bottom, a maintenance plate hinged to the box body is arranged outside the steam generating device, a plurality of steaming cavities located above the maintenance plate are arranged in the box body, porous steaming trays are arranged in the steaming cavities, and the porous steaming trays are connected with the steam generating device. The bottom of the steaming cavity is connected with a steam generating device through a steam pipe, a sealing cover is arranged on the outer side of the steaming cavity, one end of the sealing cover is hinged to the box body, the other end of the sealing cover is detachably connected with the box body through a connecting piece, and a circulating cavity communicated with the area where the steam generating device is located is formed in one side of the box body. An exhaust hole is communicated between the circulating cavity and the top end of the steaming cavity, and a fan with a downward wind direction is arranged in the circulating cavity. By arranging the box body, the steaming cavity, the steam pipe, the circulating cavity, the exhaust hole and the fan, steam is recycled, waste heat of the steam is recycled, the energy consumption requirement is reduced, and the machining cost is reduced.

The present application relates to the field of food cooking technology, especially to a clean smoke and clean steam rapid cooking oven, which is provided with a clean water bin and a filtered water bin, the clean water bin is connected to a steam supplement device to supplement steam for the inner container to meet the needs of steaming and barbecue, the filtered water bin is connected to a fan to filter the airflow delivered by the circulating fan through the filtered water bin, thereby ensuring the cleanliness of the inner container and meeting the use needs of the clean smoke and clean steam rapid cooking oven, and a filtering device is arranged between the clean water bin and the filtered water bin to connect the clean water bin and the filtered water bin, thereby reducing the water loss and prolonging the water supplement period to meet the use needs.

The utility model discloses a steaming oven which comprises a heat exchanger, a heating pipe and a cooking cavity, the heat exchanger and the heating pipe are both fixedly arranged on the target inner side wall of the cooking cavity, and the target inner side wall and a door body of the steaming oven are oppositely arranged; the heating pipe is in a closed ring shape, the heat exchanger comprises a plurality of heat exchange pipes, the heat exchange pipes are arranged on the periphery of the heating pipe in a dispersed mode, and every two adjacent heat exchange pipes are connected end to end so that the heat exchange pipes can jointly form an annular pipeline. An inlet and an outlet of the annular pipeline are formed in the same side of the target inner side wall, and the distance from the inlet of the annular pipeline to the bottom of the cooking cavity is smaller than that from the outlet of the annular pipeline to the bottom of the cooking cavity; a water tank is fixedly arranged on the outer side wall of the cooking cavity, and an inlet of the annular pipeline is connected with an outlet of the water tank. The heat exchanger is arranged in the cooking cavity, so that the heat exchange efficiency of the heat exchanger can be effectively improved.

The utility model discloses a detachable multi-layer traditional Chinese medicine steam box, which relates to the technical field of cooking utensils and is provided with a plurality of layers of steam racks, the steam racks are connected through column feet and column holes, the number of layers and the height of each layer are adjustable, and a wooden handle is arranged on the outer side wall to facilitate operation. A steam dispersing plate is arranged in the steaming rack, a bottom connecting table of the steam dispersing plate is matched with screw holes in the side wall of the steaming rack through studs to adjust the height, steam is evenly distributed in steam grooves in the steam dispersing plate in a radial mode, and round steaming holes are formed in an upper stainless steel steaming plate. The uppermost steaming rack is provided with a steaming cover for preventing steam from overflowing, the lower heating layer liner of the lowermost steaming rack is made of cast iron, and water level scale marks are arranged on the inner wall of the lowermost steaming rack for accurately controlling the water level to generate steam. The steam box is flexible in structure, uniform in steam distribution, accurate in steaming control, sanitary and durable, can meet the steaming requirements of different traditional Chinese medicines, and effectively improves the steaming quality and efficiency of the traditional Chinese medicines.

The utility model relates to a stove, steaming and baking all-in-one machine. The stove, steaming and baking all-in-one machine comprises a stove; the steaming oven is located below the stove and comprises a door body, a heat dissipation cavity is formed in the door body, and the heat dissipation cavity penetrates through the door body in the vertical direction; and the storage box is connected to the stove and located outside the stove, and the storage box is located over the heat dissipation cavity and is close to the heat dissipation cavity. According to the cooking equipment, in the working process of the steaming and baking box, heat in the inner container of the steaming and baking box is conducted into the heat dissipation cavity, and air in the heat dissipation cavity is heated to expand to form hot air. Due to the fact that the density of the hot air is smaller than that of cold air in the outside, the hot air in the heat dissipation cavity flows upwards, and the cold air in the outside is sucked into the heat dissipation cavity. In the working process of the steaming oven, hot air in the heat dissipation cavity continuously flows upwards, and the storage box can be continuously heated. Therefore, moisture can be prevented from being accumulated in the storage box, the storage box is kept dry, and the storage box can be used for storing articles needing to be stored in a dry mode.

1. The name of the design product: micro steaming oven. 2. The use of the design product: for micro steaming oven. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

This invention discloses an intelligent steaming and cooking device for traditional Chinese medicine, comprising a lower tank, an upper tank, a lifting mechanism, a sealing mechanism, and a linkage mechanism. A stirring mechanism and a heating element are installed inside the lower tank. The upper tank engages with the upper port of the lower tank, and a discharge port is located at the bottom of the upper tank, connecting the interior of the upper tank to the interior of the lower tank via the discharge port. The lifting mechanism connects the lower and upper tanks, allowing the upper tank to rise and fall under its influence. The sealing mechanism is installed at the bottom of the upper tank and seals the discharge port. The linkage mechanism is mounted on the sealing mechanism. This invention allows for the addition of multiple traditional Chinese medicines into the steaming and cooking tank in a sealed environment, enabling mixed steaming and cooking of various herbs. It is particularly suitable for steaming processes where herbs are decocted before being added, without disrupting the process environment inside the steaming and cooking tank, thus ensuring the efficiency of the herbal cooking process. Furthermore, it prevents workers from being scalded when placing the herbs, ensuring worker safety.

The utility model relates to the technical field of sweet potato cooking, and discloses an automatic sweet potato cooking device, which comprises a base mechanism and a cooking box mechanism, the cooking box mechanism comprises a cooking box, the base is fixedly connected with the cooking box, a storage box is movably placed in a placing groove, the base is fixedly connected with a conveyor, and the conveyor is fixedly connected with the storage box. A cooking frame is movably placed on the conveyor, a heating pipe is fixedly connected into the water tank, sweet potatoes to be cooked are contained in the storage box, the sweet potatoes in the storage box are placed in the cooking frame, and the conveyor conveys the cooking frame into the cooking box for cooking work. A heating pipe heats water in a water tank to generate steam so as to steam sweet potatoes in a steaming frame, after steaming is completed, a conveyor conveys the steaming frame out for discharging, automatic steaming is completed, the steamed sweet potatoes are placed in a storage box on the other side, concentrated discharging is facilitated, an opening in the conveyor is closed through a partition plate, and therefore the sweet potatoes can be conveniently steamed. Hot air is prevented from running out to influence the cooking effect.

The invention relates to the technical field of breadcrumb processing, in particular to a low-oil-absorbency breadcrumb preparation technology and a product, and the low-oil-absorbency breadcrumb preparation technology comprises the steps that wheat flour, mung bean flour, water chestnut flour and an emulsifying agent are mixed, water and salt are added, and stirring is conducted to form flocculent mixed powder; adding yeast water, beaten egg yolk and butter, kneading into smooth dough, and fermenting for the first time; adding asparagus lettuce powder, an adhesive and glutinous rice flour, and performing secondary fermentation; the fermented dough is refrigerated and steamed, then extrusion puffing treatment is performed, and finally cutting, bran beating, drying, screening, sterilization and packaging are performed. The mung bean flour, the water chestnut flour, the asparagus lettuce powder, the glutinous rice flour and other components are added, and a two-time fermentation process is combined, so that a compact internal structure is formed, grease permeation is reduced, and the oil absorption rate of the breadcrumbs is reduced. The use of the adhesive and the emulsifier enhances the viscosity and stability of the dough, and ensures that the bread crumbs keep good shape and taste in the processing and frying processes. The process is simple and feasible, and is suitable for large-scale production.

1. The name of the design product: micro steaming and baking all-in-one machine (30L-2025A-B). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

This application provides an automatic feeding auxiliary device, relating to the field of automatic feeding. The automatic feeding auxiliary device includes a dry powder feeding component, a wet powder feeding component, a liquid feeding component, and a mixing and stirring component. In use, the dry powder feeding component automatically feeds starch, glutinous rice flour, corn starch, etc., while the liquid feeding component automatically feeds water, solvents, etc. The dry powder feeding component and wet powder feeding component can be automatically controlled. The mixing and stirring component then stirs the mixture, and finally, the stirred material is conveyed to the wet powder feeding component for delivery to the next processing station. This eliminates the need for frequent weighing of each batch of material to add sugar and salt, the need to transport auxiliary materials to the steaming and refining area, and the need for daily cleaning of auxiliary material containers. This invention eliminates the need for steaming and refining personnel to manually add auxiliary materials, reducing the labor intensity of powder preparation and steaming personnel, ensuring powder quality, and improving the automation of the dough preparation line equipment.