9 results about "Cooking process" patented technology

The invention discloses an intelligent cooker which comprises a rack, a rice bucket, a rice washing device, a water supply device, an electric cooker and a main control system. The rice bucket, the rice washing device, the water supply device, the electric cooker and the main control system are arranged on the rack, a rice release switch mechanism capable of automatically releasing rice is arranged at the bottom of the rice bucket, the water supply device is used for supply water to the rice washing device for rice washing, the electric cooker is provided with a cover capable of automatically turning to close and open an inner cavity of the electric cooker, and the main control system is electrically connected with the rice release switch mechanism, the rice washing device, the water supply device and the electric cooker respectively to control automatic working of the same. The intelligent cooker integrates the electric cooker, the rice bucket and a water purifier, the main control system is utilized for automatic operation of cooking necessary links like intelligent electrical control rice feeding, rice washing and rice cooking, and a user can complete rice cooking by only pressing buttons, so that the troublesome cooking process is omitted; especially a mobile terminal can be remotely used for cooking at any time, so that the problems of taste and waste during conventional cooking through timing and reserving are avoided.

A recipe providing system and a recipe providing method for presenting a suitable recipe that matches to a user request on specific foodstuff basis and/or specific cooking process basis. A recipe element storing unit stores a recipe element data related to recipes. The recipe elements are hierarchized according to cooking process of one recipe and each of the recipe element has link information to a finished-dish for which the recipe element is used. A recipe generating means retrieves/extracts recipe element data from the recipe element storing unit in accordance with user's recipe request, and generates a recipe. A recipe sending means sends the recipe generated by the recipe generating means to users.

A cooking apparatus facilitates efficient, consistent cooking of superior food products, while also being modular and flexible for use in a wide variety of kitchen arrangements and cooking scenarios. The cooking apparatus may include a variety of features and enhancements to further these goals, including: a steam barrier which prevents the escape of steam from the cooking surfaces during cooking; adjustable cooking surface spacers that ensure desired spacing between the cooking surfaces; a vertically adjustable upper platen that facilitates efficient use and placement of the cooking apparatus; and discrete lower platen cooking surfaces which facilitate multiple cooking processes depending on the needs of the user.

A device for basting food products in the cooking process. More specifically, the device provides variable fluid flow capabilities to food product basting appliances. The food basting device comprises two separate pieces, a cap piece and a brush piece that work in rotating relationship with each other to prove variable fluid flow through the device. The food basting device preferably works with fluid containers that do not have screw threads for a cap or lid, such as a beer or soda can.

The invention provides a menu dotting method and device, a computer readable storage medium and computing equipment, which can be used for dotting on a cookbook accurately and efficiently and improving the making efficiency of the cookbook. The menu dotting method comprises the following steps: acquiring type information of batching equipment; selecting a corresponding material dotting mode according to the type information; and adopting the selected material dotting mode, and dotting material information of the intelligent cooking equipment in the cooking process to a material information flow channel of the menu.

The invention provides an automatic cooking method and device and electronic equipment. The method comprises the steps: obtaining the current temperature of to-be-cooked food after receiving a cooking continuing instruction; and generating a temperature control instruction based on the current temperature, a pre-stored cooking temperature curve corresponding to the to-be-cooked food and pre-stored cooking pause information, so that the heating module continues to cook the to-be-cooked food based on the temperature control instruction. According to the invention, the condition of interruption of the cooking process can be handled, the cooking effect is improved, and the user experience is improved.

The invention discloses an oil fume controlling method and system based on an object identifying model, and computer equipment. The oil fume is prevented from diffusing by a high velocity air stream longitudinally surrounding between an oil fume outlet and an oil fume suction area. The high velocity air stream is directed from the oil fume outlet to the oil fume suction area. The controlling method includes the steps that information of an oil fume produced by different cooking processes is collected; the information of the oil fume is marked, and a training set needed for oil fume identification is made; the training set is input into the object identifying model, and an oil fume identifying model is trained and formed; and the real-time oil fume information is input into the oil fume identifying model, an oil fume concentration is obtained, and the height of the air outlet position or the initial air speed of the high velocity air stream is controlled according to the concentration of the oil fume.

The invention provides a suspension cooking process for Daokou Roasted Chicken. The white striped chicken is evenly placed in the grate cage, and the bottom surface of the grate cage is covered in a single layer, leaving a gap between the white striped chicken and the white striped chicken; In the small cage, put the small cage in the grate cage, place the grate cage with the seasoning on the bottom, and then stack other grate cages on the upper layer one by one, and put the stacked grate cages into the old soup pot once with a crane During cooking, the total height of the grate cage is lower than the liquid level of the old soup; open the intake valve to cook, and after cooking, use the aerial crane to lift all the grate cage out at one time. The invention ensures that each white striped chicken can be completely suspended in the old soup and fully contacted with the old soup during the cooking process, which not only makes the roasted chicken easier to taste, but also can properly shorten the cooking time and improve work efficiency. It saves manpower and material resources, greatly improves work efficiency, and is suitable for the needs of modernization and large-scale production.

The invention discloses a preparation method of a wormwood antibacterial coating, the wormwood antibacterial coating is prepared from the following components in parts by weight: 400-600 parts of ionized water, 45-55 parts of lime, 15-26 parts of gypsum, 16-25 parts of white Portland cement, 15-20 parts of diatom ooze, 4-6 parts of folium artemisiae argyi, 3-5 parts of bentonite and 2-3 parts of cellulose, and the preparation method comprises the following steps: A, grinding and sieving ingredients; b, grinding, boiling and soaking folium artemisiae argyi; c, folium artemisiae argyi burning ash treatment; d-G, blending and stirring for 1-4 times; and H, filtering and sub-packaging. The formula is prepared from natural inorganic raw materials, folium artemisiae argyi through a traditional cooking process and folium artemisiae argyi ash through composite stirring and filtering, the smell of the folium artemisiae argyi is released for a long time, the preparation process is simple, the filtering efficiency is high, the cost is low, and the product is remarkable in sterilization effect through detection.