CN104095518A - Electric cooker with post-fermentation function and making method of fermented foods - Google Patents

Electric cooker with post-fermentation function and making method of fermented foods Download PDF

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CN104095518A
CN104095518A CN201410319654.0A CN201410319654A CN104095518A CN 104095518 A CN104095518 A CN 104095518A CN 201410319654 A CN201410319654 A CN 201410319654A CN 104095518 A CN104095518 A CN 104095518A
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temperature
electric
pot
hours
stage
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CN201410319654.0A
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CN104095518B (en
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王晓东
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王晓东
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Abstract

Disclosed are an electric cooker with a post-fermentation function and a making method of fermented foods. The electric cooker includes an electric rice cooker, an electric soup pot, an electric hot pot, an electric stewpot, an electric steamer, a normal-pressure electric wok including an electric frying wok, a high-pressure electric pot, an electric kettle, a bread maker and a steamed bun maker. A control device of the electric cooker is provided with a fermented food making control program. The making method of the fermented foods includes a pre-treatment phase A, a cooking phase B, a cooling phase B1 and a fermenting phase C. The electric cooker and the making method of the fermented foods have the advantages that the soaking, steaming, bacteria mixing and fermenting steps required by the making of homemade natto are combined in a whole, and the whole course of soaking, cooking, cooling and fermenting can be automatically completed just after a user put food materials, water and edible fermentation bacteria into an inner pot or inner bucket of the electric cooker at one time and presses a button to start the electric cooker, the process is very simple and easy, complexity in making of the homemade natto is greatly reduced, and accordingly, full-automatic making of the natto is achieved and the development trend of the modern society is met.

Description

Electric-heating cooking utensil and fermented food preparation method with after fermentation function

Technical field

The invention belongs to food-processing method and equipment technical field, particularly relate to a kind of electric-heating cooking utensil with after fermentation function and fermented food preparation method.

Background technology

Natto is a kind of health food of japanese traditional, is to be made through fermenting bacillus natto by soybean traditionally.Along with technological progress, modern microbiology studies have shown that, Bacillus natto wide accommodation, flush, reproductive capacity is strong, forms dominant population fast, life cycle is long, and almost can on any food materials that contain the nutrition such as protein, sugar, breed growth (certainly, because bean protein content is higher, therefore breeding growth is better on beans food materials).Its fertility is 10 times of common micro-organisms, and very easily survival again, meets poor environment and can form gemma, produces high-intensity protective effect, and acid and alkali-resistance and high temperature (electric pressure cooking saucepan steams, boils the gemma that all can not kill Bacillus natto for several hours).When environment is suitable, gemma can activate rapidly and vigorously breeding, forms dominant microflora.

Natto have the osteoporosis of preventing, thrombolysis, preventing hypertension, inhibition cancer cell growth, anti-oxidant, delay senility, prevent and treat obesity, regulate blood fat, regulate blood sugar, regulate stomach, improve Menopause, prevention muscae volitantes, relieve the effect of alcohol, the multiple efficacies such as antibacterial.

Bacillus natto full name bafillus natto, is bacillus subtilis Bacillus natto subspecies, and growth temperature is up to 45-55 ℃, is minimumly 5-20 ℃, 25-40 ℃ of preference temperatures.Nattokinase is a kind of serine protease producing in soybean isoflavone by natto strain, has thrombus, reduces blood viscosity, improves blood circulation, softens and increases the effects such as blood vessel elasticity, and its upper limit temperature of heat tolerance is 70 ℃.

Bacillus natto is the fastest 40 ℃ of growths, but it is maximum to produce enzyme 35-37 ℃ time.At 40 ℃ of temperature, be incubated 24 hours, Bacillus natto growth is fast, is applicable to coordinating intestines and stomach.At 35-37 ℃ of temperature, be incubated 40 hours, Nattokinase growth is many, is applicable to thrombolysis.In addition, Bacillus natto has a plurality of bacterial classifications, and its suitable fermentation temperature of different bacterial classifications, time are slightly variant.

But, natto physiological activator can be in 2-7 days inactivation gradually, so Bacillus natto and Nattokinase isoreactivity more and more a little less than, effect reduces gradually.The fresh natto of selling in the market has just lost most of effect because storage life is long, and selling at exorbitant prices.For example 500 grams of fresh natto network selling prices are approximately 50-75 yuan, and the price that solid shop/brick and mortar store is sold is also higher.As making 500 grams of fresh nattos, family oneself only needs approximately 2 yuan of 250 grams of dry soya beans, 0.5 yuan of Bacillus natto, and 0.5 yuan of water power, amounts to only approximately 3 yuan of costs.Because the health-care effects such as thrombolysis of natto are to need long-term every day of edible could embodiment (edible 50-100 grams for each person every day), therefore over a year, purchase fresh natto need to 2000-4000 yuan/people.And family's self-control equivalent natto is often only 100-200 yuan/people of need, price differs more than approximately tens times as can be seen here, very greatly different.If the elderly eats natto in order to keep healthy throughout the year, the expense of so buying fresh natto for every ten years will be more than several ten thousand yuan, and self-control natto only needs the expense of ten parts.

Yet family's self-control natto generally need to be washed beans, bubble beans approximately 10 hours, within 30 minutes, (common normal pressure pot needs to steam 1-3 hours to pressure cooker steaming beans, so that bean or pea are fully soft rotten), mix Bacillus natto (just contains Bacillus natto or its gemma, so artificial mix Bacillus natto also can in the air of certain areas again.In addition, for used natto fermentation container, because of remaining in chamber wall, there are Bacillus natto or its gemma, so also mix Bacillus natto not when making natto again.But be no matter in air, contain or the Bacillus natto that chamber wall is remaining, gemma, quantity all seldom, so equal conditions fermentation time Bacillus natto output is little), at the temperature of about 40 ℃ heat-preservation fermentation tens hours (because Bacillus natto is to have a liking for oxygen bacterium, therefore in heat-preservation fermentation process, require to ventilate, to ensure sufficient air), omnidistance approximately nearly 30 hours, and centre also needs artificial infection Bacillus natto, beans material poured in cool-bag from steamer, therefore very loaded down with trivial details trouble.And in family manufacture natto process, the soybean cooking and Bacillus natto blending (inoculation) are carried out in air, thereby exist in Bacillus natto seeded process by the problem of living contaminants in surrounding air, cause fermentation natto quality out to decline.

In addition, before making natto, need first the foodstuffs such as soybean to be soaked.When soaking foodstuff, temperature is higher, and the speed that reaches maximum water absorption rate is faster.Take soaking soybean as example, and while reaching maximum water absorption rate, soaking temperature is 15 hours in the time of 3 ℃, needs 4.6 hours in the time of 40 ℃, more than 50 ℃, reaches the needed time of maximum water absorption rate and is tending towards a constant---2 hours.The water absorption rate of soybean is the highest in the time of 25 ℃, and higher or lower than this temperature, water absorption rate all can decline.

And the content of air and foodstuff soak absorption speed and also have much relations in water.For example adopt light water to soak, in the time of 20 ℃, reaching maximum water absorption rate needs 13 hours, and as long as de aerated water (being exactly not aeriferous water) is 6.5 hours; Light water soaks, and 30 ℃ of needs 8 hours, as long as de aerated water was 4 hours.

In water, maximum saturation content and the temperature of air has much relations, in the time of 0 ℃, is about 29 milliliters of air/premium on currency, only has an appointment 15.64 milliliters/liter in the time of 30 ℃, in the time of 90 ℃ of temperature, is 1.6 milliliters/liter, is that air dissolves degree is zero when reaching boiling.So when soaking, improve the temperature (comprise that whole process improves soaking temperature and the short time is improved temperature exhaust, more suitably reduce temperature and soak) of immersion water and even boil, can also play air effect in eliminating water, and then also accelerate immersion speed.

Evidence, directly puts into dry soybean in boiling water and soaks, and within about more than 20 minutes, just can absorb water one times, and this is the result due to high temperature and de aerated water double action.

Aspect edible, there is mucus " wire drawing " on the natto surface of making, very sticky, and also can form a kind of special smell after natto fermentation, thereby is not suitable for most of domestic consumers' taste, so these consumers generally feel to be not easy to accept.In a word, manufacturing process is loaded down with trivial details, inconvenient eating, mouthfeel uncomfortable, be this inexpensive, the significant japanese traditional food of health-care effect of natto always in China not by the generally accepted main cause of consumer.

At present, commercially available electric-heating cooking utensil comprises electric cooker, Electric cooker for soup, electric chafing dish, electric cooking pot, electric steamer, electric frying pan, electric pressure cooking saucepan (high pressure electric food warmer), insulating pot, bread producing machine, steamed bun making machine etc.

As, a kind of electric cooker ZL201310554429.0, a kind of electric cooker ZL201320637363.7, electric cooker ZL201320585200.9,

An Electric cooker for soup ZL201020202351.8,

A Novel electric chafing dish ZL201320441130.X,

An electric cooking pot ZL201320712732.4, a kind of electric cooking pot ZL201320471489.1,

Electric steamer ZL201320564675.X, electric steamer ZL201320399015.0

Multipurpose electric frying pan ZL201320134532.5, a kind of improved electric frying pan ZL201210365905.X.

An electric pressure cooking saucepan ZL201210407960.0 for Rapid opening, the accurately electric pressure cooking saucepan of controlled pressure and compress control method thereof and control system ZL201210582052.5, a kind of prevention electromagnetic pressure cooker ZL201310387584.8 etc.Wherein the operation principle of existing electric pressure cooking saucepan is first that the air venting in pot is clean in the culinary art incipient stage, and the bulbs of pressure that produced to eliminate residual air are cooked food after pot inner pressure reaches setting value under high pressure conditions again.Air venting conventionally adopts and is arranged on that the means of deflation on pot cover---vent valve (being also air bleeding valve) carries out.Vent valve comprises valve body and spool, has airway, spool to be arranged in airway on valve body, and spool can be by airway shutoff or unlatching.Airway cross-sectional area is less than 20 square millimeters conventionally.Vent valve is mainly divided into two kinds of gravity type and electromagnetic types according to working method.In gravity type vent valve, have movable spool, cover after pot cover, in pot without pressure time, spool whereabouts naturally under Action of Gravity Field, makes vent valve in natural opening unblank gaseity; When having certain pressure in pot, spool rises under gas pressure, blocks vent valve airway, makes vent valve in closed condition.After culinary art starts, along with kettle temperature raises, airway together with the steam that air in pot produces when boiling from valve body is upwards discharged, after kettle temperature further raises, pot internal gas pressure increases gradually, under the effect of this air pressure, spool is by the jack-up that makes progress, by airway shutoff sealing, the food in pot is proceeded culinary art under high pressure conditions thereafter, until make prepared food thing.After culinary art finishes, kettle temperature declines gradually, and pressure dissolves by itself, and spool falls under Action of Gravity Field, reopens vent valve, and outside air is entered in pot.

The spool of electromagnetic type vent valve is that Electromagnetic Control opens and closes, and sends instruction start spool unlatching or close by control device.For example, a kind of electric pressure cooking saucepan and fresh-keeping control method ZL20121009139.4 thereof with fresh-keeping function.

The microcomputer electric kettle ZL201320047586.8 putting on a kind of control circuit.

Bread producing machine be a kind of by the batching of putting well automatically and face, ferment, be baked into the electric-heating cooking utensil of bread.As: a kind of Full-automatic bread maker and full-automatic bread-making methods ZL201310414178.6, Multifunctional bread machine ZL201320300758.8, a kind of bread producing machine ZL201320461649.4 of Hybrid Heating mode etc.

Steamed bun making machine is to improve on bread producing machine basis, as a kind of steamed bun making machine ZL201210432618.6, and a kind of durable steamed bun making machine ZL201320589485.3.

In addition, on some bread producing machine also with automatic raisins-adding mechanism.For example, a kind of bread producing machine ZL200910038557.3 of energy automatic raisins-adding, it is that automatically controlled feeding device is set on the bung of bread producing machine, if the auxiliary materials such as all material can be placed in this automatically controlled feeding device, thereon under the control of control device, the base plate of this automatically controlled feeding device can be opened voluntarily, thereby the inner auxiliary materials such as fruit material are rendered in interior bucket.

In a word, the common ground of above-mentioned these electric-heating cooking utensils be all comprise outer pan body or have outer barrel fuselage, pot cover or bung (on pot cover or bung, generally having passage), all there is a food container cooking container namely in pot or interior bucket, all there is heater for heating and for controlling the control device of normal work; Interior pot or interior bucket are located in outer pan body or outer barrel.Certainly, on some low-grade electric-heating cooking utensil, there is no outer pan body.

In the time of work, be all that the food of needs culinary art is put into pot or bucket, then utilize control device to control electric heater unit and heat, so that food is steamed, boils or bake.

But, there is following shortcoming in above-mentioned these electric-heating cooking utensils: their course of work is at present: after startup, heat immediately, although some is with the electric-heating cooking utensil of reservation function, as CN201220644195.X, CN201020000452.7, after startup, can or start to heat according to signals such as notes according to predefined Program time delay, but be heated to foodstuff, just quit work after ripe, therefore cannot utilize these devices to make fermented foods such as natto, rice wine in full automatic mode.

Summary of the invention

In order to address the above problem, the object of the present invention is to provide a kind of automaticity high, easy and simple to handle, can automatically regulate according to predetermined control program the temperature of different time sections, realize and automatically to complete immersions, make the electric-heating cooking utensil with after fermentation function and the fermented food preparation method of ripe, cooling and the overall process of fermenting.

In order to achieve the above object, the electric-heating cooking utensil with after fermentation function provided by the invention comprises normal pressure electric food warmer, high pressure electric food warmer, insulating pot, bread producing machine and the steamed bun making machine of electric cooker, Electric cooker for soup, electric chafing dish, electric cooking pot, electric steamer, electric frying pan;

Wherein electric cooker comprises: outer pan body, pot cover, interior pot, heater and control device, and interior pot is located in outer pan body;

Electric cooker for soup, electric chafing dish, electric cooking pot, electric frying pan comprise: outer pan body or do not comprise outer pan body, pot cover, interior pot, heater and control device, and while having outer pan body, interior pot is located in outer pan body;

Electric steamer comprises: outer pan body or do not comprise outer pan body, pot cover, interior pot, steaming tray or do not comprise steaming tray, heater and control device, and while having outer pan body, the pot edge of described outer pan body links together or does not link together with the pot edge of interior pot;

High pressure electric food warmer comprises: outer pan body, pot cover, interior pot, heater and control device, and pot cover is provided with vent valve, and interior pot is located in outer pan body, and outer pan body is provided with a pot tooth, and pot cover is provided with and covers tooth, rotation pot cover, pot tooth mutually fastens with lid tooth or is separated;

Insulating pot: comprise kettle body, pot lid, heater and control device;

Bread producing machine, steamed bun making machine comprise: have outer barrel fuselage, be located at the interior bucket in outer barrel, outer barrel bottom has the base of supporting interior bucket, on outer barrel or interior bucket, there is bung, bung is provided with or does not establish automatically controlled feeding device, bottom of the barrel is provided with rabbling mechanism, is provided with drive unit for driving rabbling mechanism motion, for the heater that heats with for controlling the control device of normal work in fuselage;

In the interior pot of above-mentioned electric-heating cooking utensil or in interior bucket, be provided with or do not establish steaming basin; In outer pan body or in fuselage, be provided with or be not equipped with device for cooling; With or without temperature-detecting device in described control device;

It is characterized in that: on the control device of the described electric-heating cooking utensil with Fermentation Function, with fermented food, make control program;

This control program is after the electric-heating cooking utensil with after fermentation function is opened, pot in first described control device detects by temperature-detecting device, the temperature of interior bucket or kettle body or do not detect, control heater heating or do not heat, make in interior pot, temperature in interior barrel or in kettle body reaches environment temperature-150 ℃, the preferred boiling temperature under 40 ℃-ambient pressure, more preferably 50-80 ℃, 0.01-36 hours retention times, preferably 0.2-18 hours, more preferably 0.5-15 hours, thereby by interior pot, interior bucket, foodstuff and water in kettle body or in steaming basin, or foodstuff, water and edible fermenting agent soak or do not soak and directly enter next step,

Next step, by temperature-detecting device, detect the temperature of interior pot, interior bucket or kettle body or do not detect, the heating of control heater, make the temperature in interior pot, interior bucket or kettle body reach boiling temperature-150 ℃ under ambient pressure, keep 0.05-5 hours, above-mentioned foodstuff is steamed/boils by comprising/the mode thermal ripening food baked;

Again next step, the temperature of pot, interior bucket or kettle body or do not detect in detecting by temperature-detecting device, controls heater stop heating, makes the temperature in interior pot, interior bucket or kettle body be down to environment temperature-55 ℃, required time 0.01-3 hours, declines the temperature of above-mentioned delicatessen;

Again next step, the temperature of pot, interior bucket or kettle body or do not detect in detecting by temperature-detecting device, then controls heater and opens or close, and makes the temperature in interior pot, interior bucket or kettle body remain on 15-55 ℃ of temperature, be preferably 25-45 ℃, more preferably 28-42 ℃; 3-120 hours time, is preferably 8-48 hours, more preferably 12-36 hours, makes delicatessen complete sweat together with edible zymophyte and makes fermented food;

Finally, alternatively, by temperature-detecting device, detect the temperature of interior pot or interior bucket or do not detect again, then control heater stop heating, control refrigerating plant refrigeration simultaneously, interior pot temperature is remained between 0-10 ℃, be preferably between 2-6 ℃, keep 8-30 hours, be preferably 12-24 hours, make fermented food after-ripening.

Described pot cover, bung or pot lid are provided with at least one passage, and passage place arranges or do not arrange air cleaner;

Between described pot cover and interior pot, tool is with or without gap, and place, gap arranges or do not arrange air cleaner;

Between described bung and interior bucket or outer barrel, tool is with or without gap, and place, gap arranges or do not arrange air cleaner;

On described passage, arranging or do not arrange can opening and closing device, can opening and closing device be electronic or manual baffle plate or valve, and wherein electronic baffle plate or valve are electrically connected to control device;

Fan is set in described passage or fan is not set, the electrode of fan is electrically connected to control device.

Described refrigerating plant is to be arranged on interior pot or interior bucket below or the bottom of sidewall outer, outer pan body or fuselage or the semiconductor refrigerating module of side-walls, the electrode of semiconductor refrigerating module is electrically connected to control device, and semiconductor refrigerating module directly contacts with interior pot or interior bucket or by the mediate contact of metal guide hot plate or do not contact.

The airway cross-sectional area of the vent valve on described high pressure electric food warmer is 20-2000 square millimeters, is preferably 28-1500 square millimeters; At heater, be when more than one, the 2nd heater or be the temperature automatically controlled semiconductor heat booster of PTC, it is electrically connected to control device, is located at outer pan body bottom, and its heating-up temperature of automatically controlling is 35-45 ℃.

The fermented food preparation method of the electric-heating cooking utensil with after fermentation function provided by the invention comprises the following phases of carrying out in order:

Pretreatment stage A:

By ripe or raw foodstuff, water is put into the pot of the described electric-heating cooking utensil with after fermentation function, in interior bucket or kettle body, the weight ratio of foodstuff and water is 1:1-20, be preferably 1:1.2-10, put into simultaneously or do not put into edible fermenting agent, build pot cover, after bung or pot lid, open electric-heating cooking utensil, utilize water that above-mentioned foodstuff is soaked or do not soaked and directly enter next stage, soaking temperature is environment temperature-150 ℃, the preferred boiling temperature under 40 ℃-ambient pressure, more preferably 50-80 ℃, soak time 0.01-36 hours, preferably 0.2-18 hours, more preferably 0.5-15 hours,

Or, ripe or raw foodstuff is put into and steamed basin, put into simultaneously or do not put into water, put into or do not put into edible fermenting agent, steam basin and put into the pot of the described electric-heating cooking utensil with after fermentation function, in interior bucket or steaming tray, in interior pot or interior bucket, put into or do not put into water, after building pot cover or bung, open electric-heating cooking utensil, utilize water to soak foodstuff or do not soak and directly enter next stage, soaking temperature is environment temperature-150 ℃, the preferred boiling temperature under 40 ℃-ambient pressure, more preferably 50-80 ℃, soak time 0.01-36 hours, preferably 0.2-18 hours, more preferably 0.5-15 hours,

Wherein the air pressure inside of normal pressure electric food warmer, insulating pot, bread producing machine, steamed bun making machine is ambient pressure, and it is the boiling temperature under ambient pressure that immersion water is heated rear reached maximum temperature;

The air pressure inside of high pressure electric food warmer is ambient pressure-0.4MPa, and it is boiling temperature-150 ℃ under ambient pressure that immersion water is heated rear reached maximum temperature;

After described pretreatment stage A completes, carry out or do not carry out the prompting of sound/light;

Make ripe stage B:

Utilize heater by comprising, steam/boil/mode of heating baked heats above-mentioned mixing foodstuff, makes its temperature reach boiling temperature-200 ℃ under ambient pressure, and is incubated 0.05-5 hours, becomes delicatessen;

Wherein the air pressure inside of normal pressure electric food warmer, insulating pot is ambient pressure, and the temperature reaching after heating is the boiling temperature under ambient pressure, temperature retention time 0.2-5 hours, preferably 0.5-3 hours;

The air pressure inside of high pressure electric food warmer is ambient pressure-0.4MPa, and the temperature reaching after heating is boiling temperature-150 ℃ under ambient pressure, temperature retention time 0.05-5 hours, preferably 0.3-2 hours;

The air pressure inside of bread producing machine, steamed bun making machine is ambient pressure, and the temperature reaching after heating is boiling temperature-200 ℃ under ambient pressure, temperature retention time 0.1-5 hours, preferably 0.3-2 hours;

After the ripe stage B of described system completes, carry out or do not carry out the prompting of sound/light;

Temperature-fall period B1:

Heater stop heating, by nature or force the type of cooling that delicatessen temperature in electric-heating cooking utensil is down between environment temperature-55 ℃, required time 0.01-3 hours, is preferably 0.02-2 hours, more preferably 0.03-1 hour;

At above-mentioned pretreatment stage A, make ripe stage B or temperature-fall period B1 in arbitrary time add or do not add edible fermenting agent;

After the ripe stage B 1 of described system completes, carry out or do not carry out the prompting of sound/light;

Fermentation stage C:

In electric-heating cooking utensil, under ambient pressure, the condition of temperature, 50-100% humidity and aerobic or anaerobic of 15-55 ℃, edible zymophyte in edible fermenting agent or in environment breeding growth, the nutrition of engulfing in delicatessen are fermented, through within 3-120 hours, becoming fermented food; Fermentation temperature is preferably 25-45 ℃, more preferably 28-42 ℃; Time is preferably 8-48 hours, more preferably 12-36 hours;

After described fermentation stage C completes, carry out or do not carry out the prompting of sound/light.

Described fermented food preparation method also comprises after-ripening stage D, this stage is after fermentation stage C completes, heater stop heating, utilize semiconductor refrigerating module refrigeration simultaneously, interior pot or interior barrel temperature are remained between 0-10 ℃, be preferably between 2-6 ℃, keep 2-30 hours, be preferably 8-24 hours, make fermented food after-ripening.

The ripe stage B of described system is also included in the step that its later stage evaporates excessive moisture in interior pot, interior bucket or kettle body, so that delicatessen can fully contact with air at fermentation stage C.

When adopting bread producing machine or steamed bun making machine as electric-heating cooking utensil, at described fermentation stage A, make ripe stage B, temperature-fall period B1 or fermentation stage C in any one stage, be attended by and utilize the stirring of rabbling mechanism to delicatessen, mixing time accounts for 0-100% of this total time in stage, preferably 0.2-70%, further preferably 1-15%;

Preferably, described bread producing machine or steamed bun making machine are provided with automatically controlled feeding device, edible fermenting agent is put into automatically controlled feeding device, at pretreatment stage A, by described automatically controlled feeding device, the edible fermenting agent in by it drops in staving or steams in the foodstuff in basin in carrying out process to make ripe stage B, temperature-fall period B1 or fermentation stage C.

In described pretreatment stage A, first the temperature heating of soaking water is reached to 75-150 ℃, the preferred boiling temperature under 80-ambient pressure, 0.005-0.5 hour retention time, so that gas is discharged in water; Cooling reaches environment temperature-70 ℃ immersion 0.2-12 hours again.

Described foodstuff is at least one in beans, rice class, wheat class, corn class, dry fruit, fruits, greengrocery, newborn class and carbohydrate; Beans includes but not limited to soya bean, black soya bean, green soya bean, mung bean and red bean; Rice class includes but not limited to rice, millet, glutinous rice and black rice; Wheat class includes but not limited to barley, wheat, oat and buckwheat; Corn class includes but not limited to corn, waxy corn, corn and Qarnet rice; Dry fruit includes but not limited to shelled peanut, sunflower seeds kernel, pinenut, chestnut benevolence, walnut kernel, lotus seeds, red date, sesame, raisins, American pistachios, fibert, cashew nut, Chinese torreyanut, English walnut, almond, fig, gingko, almond and macadamia; Fruits include but not limited to apple, pear, strawberry, blueberry, peach, apricot, watermelon, pawpaw, "Hami" melon, orange and orange; Greengrocery includes but not limited to radish, Chinese cabbage, eggplant, cucumber and tomato; Breast class includes but not limited to cow's milk, sheep breast and goods thereof; Carbohydrate includes but not limited to monosaccharide and disaccharide, oligosaccharides, polysaccharide and honey;

The water of putting in described steaming basin and the weight ratio of foodstuff are 0.6-5:1, are preferably 1-3:1;

Described edible fermenting agent is natto microbial inoculum or distiller's yeast, and natto microbial inoculum is the gemma of bafillus natto or bafillus natto and contains bafillus natto or the preparation of gemma; The addition of edible fermenting agent is 0-5% of foodstuff weight, is preferably 0.001-3%;

Described fermented food is natto or rice wine, and fermented food, before making, in manufacturing process or after making, can also add food additive/food additives and other food materials, auxiliary material.

The needed bubble beans of advantage Shi Jiang of the present invention family self-control natto, steam beans, mix bacterium, four steps of fermentation integrate, consumer only needs disposable foodstuff, water and edible fermenting agent are put in interior pot of the present invention or interior bucket and gone, button starts again, can automatically complete immersion, make ripe, the overall process of lowering the temperature, ferment, very succinctly save trouble, significantly reduced the Operating Complexity of self-control natto.

Fermented food preparation method of the present invention takes full advantage of the gemma heat-resistant quality of bafillus natto, having overcome technology prejudice (is all first to cook beans at present, mix natto microbial inoculum again), in the time of pretreatment stage A, just Bacillus natto sawamura preparation can be put into together with foodstuff, water to pot or bucket; Again that the foodstuff that is mixed with natto microbial inoculum is ripe in the ripe stage B system of system together with water; And then enter fermentation stage C fermentation, and realized thus full-automatic making natto, meet modern social development's direction.

50-80 ℃ of immersions, not only can accelerate foodstuff water suction, shorten total Production Time, can also avoid Bacillus natto gemma just to sprout for Bacillus natto at pretreatment stage A, cause fermenting unsuccessfully at fermentation stage C.Because the main active ingredient that in normality, natto microbial inoculum comprises is Bacillus natto gemma (Bacillus natto itself is more fragile, in the very difficult survival of dry powder usually).If natto microbial inoculum is just added in foodstuff and water at pretreatment stage A, through within a plurality of hours, soaking at ℃ temperature of environment temperature-50, the gemma of Bacillus natto just sprouts for Bacillus natto, in the boiling heating (being generally more than 100 ℃) of the ripe stage B of ensuing system, Bacillus natto will be killed so, thereby cause the fermentation of fermentation stage C below failed.And if 50-80 ℃ of immersions, Bacillus natto gemma just can not sprout for Bacillus natto, remain on gemma state, can bear the high temperature of the ripe stage B of system, and then guarantee to sprout again for Bacillus natto, breed the normal fermentation of assurance at fermentation stage C (preferably temperature is 28-45 ℃).

Accompanying drawing explanation

The electric-heating cooking utensil structural representation with after fermentation function that the fermented food preparation method that Fig. 1-Fig. 8 is respectively the embodiment of the present invention 1-8 to be provided adopts.

The specific embodiment

Below in conjunction with the drawings and specific embodiments, the electric-heating cooking utensil with after fermentation function provided by the invention and fermented food preparation method are elaborated.

Embodiment 1:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed electric cooker in ZL201310554429.0 is transformed a little, utilize the control device on it to control that heater heats and the foodstuff in interior pot is made to fermented food, thereby complete manufacturing process.Fig. 1 is this rice cooker structure schematic diagram, and as shown in Figure 1, this electric cooker mainly comprises shell body 1, cooking switch 2, pot aluminium courage 3, pot cover 5, heat-generating disc 6, support tray 8, feet 81 and control device; Wherein in shell body 1, be provided with a pot chamber, pot is equipped with a pot aluminium courage 3 in chamber, on pot aluminium courage 3, pot cover 5 is housed, in pot chamber, be positioned at a pot position for aluminium courage 3 belows heat-generating disc 6 is installed, between the inner surface of shell body 1 bottom surface and heat-generating disc 6, be provided with a support tray 8, heat-generating disc 6 is placed on this support tray 8, and the bottom of support tray 8 is provided with feet 81, cooking switch 2 and control device are arranged on shell body 1, in described control device with temperature-detecting device.

The present embodiment is to form at least one passage on the pot cover 5 of above-mentioned electric cooker, and be electrically connected to control device electronic is set on passage can opening and closing device, the control program of control device is changed simultaneously, Fermentation Function after having increased delicatessen and making, is provided with the program of " first delicatessen processed, then fermentation " in this timed unit.

Now take and make natto and describe as example.Natto is a kind of in fermented food, the concrete preparation method of utilizing the above-mentioned electric-heating cooking utensil with after fermentation function to make natto is: first by the raw dry soya bean of 100g, 1200 ml waters and 0.5g " active natto powder ", (Bai Fusi bio tech ltd, Shanghai produces, Biological Strength board.Include Bacillus natto) put into a pot aluminium courage 3, then cover pot cover 5, now can opening and closing device in closure state, therefore passage can be sealed up by opening and closing device, press afterwards cooking switch 2 and open the electric-heating cooking utensil with after fermentation function, the temperature of pot in first described control device detects by temperature-detecting device, then control heat-generating disc 6 and produce heat, thereby by pot aluminium courage 3 together with the dry soya bean of the life in it, water and active natto powder are together heated to 50 ℃, and remain on lower 2 hours of this temperature and will do soybean soaking and become wet soya bean, so far finish pretreatment stage A.Now, the temperature of pot in detecting by temperature-detecting device, control afterwards heat-generating disc 6 wet soya bean is heated to boiling (normal atmosphere is depressed 100 ℃ of water boiling points) by the mode of boiling, and keep fluidized state 2 hours and raw soya bean is made to full fat soybean, so far finish to make ripe stage B; Pot temperature in further detecting by temperature-detecting device, heat-generating disc 6 stops heating afterwards, lowers the temperature, and when the temperature in pot aluminium courage 3 is down to 37 ℃ naturally, so far finishes temperature-fall period B1; Pot temperature in further detecting by temperature-detecting device, then utilize control device automatically open electronic can opening and closing device, Open from This Side passage, so that the soybean isoflavone by natto strain that will carry out below carries out in aerobic environment, control the work of heat-generating disc 6, pot aluminium courage is remained at the temperature (approximately 80% humidity) of 37 ℃ and above-mentioned full fat soybean is fermented 24 hours together with active natto powder and make natto, so far finish fermentation stage C.

In addition, if made in ripe stage B later stage pot aluminium courage 3, still have unnecessary moisture, now the soya bean in pot aluminium courage 3 all or part of be immersed in water, when can have influence on like this next step fermentation, soya bean and air contacts.Can adopt following method to evaporate this part moisture: on the bottom of a pan of pot aluminium courage 3 and pot wall, a temperature sensor being electrically connected to control device to be installed respectively, make two temperature sensors of ripe stage B later-stage utilization simultaneously, detect respectively the temperature of the bottom of a pan and pot wall, if pot wall temperature is lower than cooking bottom temperature, show that pot interior moisture has consumed dry, at this moment just can directly enter fermentation stage C, otherwise showing still has and does not consume dry moisture in pot, can utilize in the case the mode of heat-generating disc 6 heating to evaporate part moisture, so that full fat soybean can fully contact with air at fermentation stage C, enter again afterwards fermentation stage C.In addition, every one-phase finishes timed unit and also can send the cue of sound/light.

In addition, a small-sized fans can be set in passage, and the electrode of fan is electrically connected to control device.This is because natto is to have a liking for oxygen bacterium, so between yeast phase, requires to ventilate, to ensure sufficient air.Alternatively, can also air cleaner be set at passage place.

Embodiment 2:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed electric cooking pot in ZL201320471489.1 is transformed a little, utilize the control device on it to control that heater heats and the foodstuff in interior pot is made to fermented food, thereby complete manufacturing process.Fig. 2 is this electric stewpot structure schematic diagram, and as shown in Figure 2, this electric cooking pot mainly comprises a pot body, pot cover 2, interior pot 12, heater and control device; Wherein pot body comprises outer pot 11 and housing 10; Housing 10 comprises side shell 101 and base 102; Heater is arranged between outer pot 11 and housing 10, and control device is arranged on side shell 101.

The present embodiment is to form at least one passage on the pot cover 2 of above-mentioned electric cooking pot, and passage place arranges air cleaner.The control program of control device is changed, Fermentation Function after having increased delicatessen and making, is provided with the program of " first delicatessen processed, then fermentation " in this timed unit simultaneously.

Now take and make natto and describe as example.By 40 grams of wet soya beans, 30 grams of wet black soya beans, 1000 ml waters and Bacillus natto capsule (Jinnuo Ruilin Biological Science and Technology Development Co., Ltd., Tianjin produces, dawn board Bacillus natto capsule.0.32 gram /) put into the above-mentioned electric-heating cooking utensil with after fermentation function pot 12, then cover pot cover 2, press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, under the control of control device, heater produces heat, thereby interior pot 12 is heated to seethe with excitement by the mode of boiling together with the wet soya bean in it, wet black soya bean, water and Bacillus natto capsule, and keeps boiling 1.5 hours and make ripe beans, so far finish to make ripe stage B; Heater stop heating afterwards, the temperature after 1 hour in interior pot 12 is down to 40 ℃ naturally, so far finishes temperature-fall period B1; Finally at the temperature (approximately 70% humidity) of 40 ℃, above-mentioned full fat soybean, ripe black soya bean fermented 20 hours together with Bacillus natto and make natto, so far finishing fermentation stage C.

Before making above-mentioned natto or after making, can also in interior pot 12, add the auxiliary materials such as peanut, corn, to have additional nutrients, to improve taste.In addition, if made in the ripe stage B later stage, in pot 12, still have unnecessary moisture, the method that still can adopt above-described embodiment 1 to provide evaporates this part moisture, here repeated description no longer.

In addition,, due to the structure of Electric cooker for soup, electric chafing dish and electric frying pan and the structure proximate of electric cooking pot, therefore also can said apparatus be transformed a little rear as the electric-heating cooking utensil with after fermentation function as the present embodiment.

Embodiment 3:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed electric steamer in ZL201320399015.0 is transformed a little, utilize control device on it to control heater and heat and the foodstuff in steamed layer (being steaming tray) is made to fermented food, thereby complete manufacturing process.Fig. 3 is this electric steamer structural representation, and as shown in Figure 3, this electric steamer mainly comprises base 9, steamed layer 1, pot cover 3, control device and heater; Wherein steamed layer 1, by multilayer steamed layer cell formation, overlays on base 9; Pot cover 3 is placed in steamed layer 1; Control device and heater are arranged in base 9.

The present embodiment is to form at least one passage on the pot cover 3 of above-mentioned electric steamer, and passage place arranges air cleaner.The control program of control device is changed, Fermentation Function after having increased delicatessen and making, is provided with the program of " first delicatessen processed, then fermentation " in this timed unit simultaneously.

Now still take and make natto and describe as example.First 50 grams of dry soya beans of life, 20 grams of raw extra dry red wine beans, 20 grams of dry black rices of life, 200 ml waters and 0.05 gram of fermenting bacillus natto agent (are included to Bacillus natto, starch.Jiangsu nanogram bioengineering Co., Ltd produces, river show board) put into a steaming basin and mix, by steaming basin, together with the foodstuff in it, put into steamed layer 1 afterwards, then cover pot cover 3, in base 9, add water simultaneously, press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, under the control of control device, heater will produce heat, thereby the water of base 9 is heated to boiling, the temperature that makes to steam in basin reaches 100 ℃ (ambient pressure is a standard atmospheric pressure), at this temperature, be incubated 50 minutes, xerophagia material described in this process has experienced the process (immersion process in pretreatment stage A and the ripe stage B of system link together) that high temperature soaks water suction and cooks, and then stop heating, make it naturally cool to approximately 40 ℃, then adopt the intermittent heating (for example, to heat 1 minute, stop heating 10 minutes, then heat 1 minute, then stop heating 10 minutes.Iterative cycles) temperature in steaming tray is maintained between 30-45 ℃, keep making for 30-120 hours above-mentioned full fat soybean, ripe red bean, ripe black rice ferment together with fermenting bacillus natto agent and make natto, so far finish fermentation stage C.

In the present embodiment, if the foodstuffs such as the soya bean of raw immersion, red bean and fermenting bacillus natto agent are put into steaming basin, are utilized with the electric-heating cooking utensil of after fermentation function and make fermented food, because the foodstuff soaking has absorbed enough moisture, so, also can no longer toward steaming in basin, discharge water.The processes such as all the other cook, lower the temperature, fermentation are identical, repeat no more.

Alternatively, before above-mentioned natto is made or after making, wherein can also add the flavouring such as onion, salt.

Embodiment 4:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed electric pressure cooking saucepan in ZL2012105820525.5 is transformed a little, utilize the control device control heater on it to heat and the foodstuff in pot body is made to fermented food, thereby complete manufacturing process.Electric pressure cooking saucepan also claims high pressure electric food warmer.Fig. 4 is this electric pressure cooker structure schematic diagram, and as shown in Figure 4, this electric pressure cooking saucepan mainly comprises pot body 1, pot cover 2, heater 4 and main control unit 3; Wherein pot cover 2 is provided with inner cap 21, and pot body 1 is provided with inner bag 11, after inner cap 21 and inner bag 11 sealing assemblings, forms seal cavity; On pot cover 2, be also provided with pressure limiting valve 25, the lower surface of pressure limiting valve 25 is communicated with above-mentioned seal cavity, and upper surface is communicated with outside; Heater 4 is arranged on the position that is positioned at inner bag 11 belows in pot body 1; 3 of main control units are arranged on pot body 1 top.

On the pot cover of above-mentioned electric pressure cooking saucepan, be also provided with the gravity type vent valve (not drawing in Fig. 4) of mentioning in background technology.The airway cross-sectional area of vent valve is 30 square millimeters, and larger airway cross-sectional area is conducive to circulation of air.

The present embodiment is changed the control program of main control unit 3, and Fermentation Function after increasing delicatessen and making is provided with the program of " first delicatessen processed, then fermentation " in main control unit 3.

Now still take and make natto and describe as example.First by 60 grams of dry soya beans of life, 10 grams of raw dried rices, 10 grams of dry corns of life, 20 grams of raw extra dry red wine beans, 10 grams of dry barleys of life, 10 grams of dry black rices of life, 300 ml waters and 0.1 gram of board Bacillus natto powder dawn (Jinnuo Ruilin Biological Science and Technology Development Co., Ltd., Tianjin's production) are put into inner bag 11, then cover inner cap 21, press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, under the control of main control unit 3 (control device), heater 4 produces heat, inner bag 11 is together heated up together with the foodstuff in it, in temperature-rise period, together with the steam that the air that deposit in inner bag 11 Central Plains produces when heating, by vent valve, discharge (in this process, after being heated, the air containing in water volatilizees away, and discharge by vent valve), kettle temperature, after pressure further increases, under gas pressure, the spool of vent valve rises, by the airway sealing of vent valve, make inner bag 11 keep high pressure.Further rise to 110 ℃ (killing miscellaneous bacteria) simultaneously, and keep 3 minutes; Stop heating, make it naturally cool to 40 ℃, (now, because temperature in inner bag 11 reduces, air pressure declines, so vent valve spool falls again, opens airway, and outside air is reentered in inner bag 11 to keep 1.5 hours.Or vent valve can also adopt the magnetic valve described in ZL20121009139.4, now opens solenoid valve not, makes the interior maintenance vacuum negative pressure condition of inner bag 11.Under vacuum negative pressure condition, soak and also can accelerate foodstuff water suction, also avoid to greatest extent Bacillus natto gemma to sprout at this moment for Bacillus natto simultaneously) make in the water of foodstuff after degassed, to soak, fully absorb water, complete pretreatment stage A;

Enter again the ripe stage B of system: main control unit 3 control heaters 4 are heated to 110 ℃ by inner bag 11, keep 0.5 hour, make foodstuff become delicatessen, complete the ripe stage B of system;

Enter again temperature-fall period B1: main control unit 3 control heaters 4 stop heating, make inner bag 11 naturally cool 42 ℃, so far finish temperature-fall period B1, in this stage, because kettle temperature reduces gradually, pot internal gas pressure is also reduced to ambient pressure gradually, at this moment vent valve spool falls naturally, reopen thus the airway of vent valve, extraneous air will enter in inner bag 11 again, so that the soybean isoflavone by natto strain that will carry out in the back carries out in aerobic environment, Bacillus natto is bred rapidly.

Finally at the temperature (approximately 80% humidity) of 42 ℃, above-mentioned prepared food thing fermented 20 hours together with Bacillus natto powder and make natto, so far finishing fermentation stage C.

Alternatively, the present embodiment can also arrange secondary heater, is electrically connected to control device.It is also arranged on the position (pot body 1 bottom) of inner bag 11 belows, and secondary heater is temperature automatically controlled PTC semiconductor heat booster, after its cheap and its energising simple in structure, can automatically remain on temperature constant state.In the ripe stage B of described system, adopt heater 4 (namely primary heater) heating, at described fermentation stage C (only need to maintain lower temperature, the heating power needing is little), adopt secondary heater heating.

Alternatively, the present embodiment can also have " after-ripening " function, and it is below inner bag 11 or sidewall outer, be that bottom or the side-walls of outer pan body 1 arranges semiconductor refrigerating module, and the electrode of semiconductor refrigerating module is electrically connected to main control unit 3.Semiconductor refrigerating module directly contacts with inner bag 11 or by the mediate contact of metal guide hot plate, metal guide hot plate is fixedly installed on bottom or the side-walls of outer pan body 1, but semiconductor refrigerating module is not fixedly connected with inner bag 11.The hot junction of semiconductor refrigerating module contacts with fin, fin outside or be also provided with radiator fan below.The sidewall of outer pan body 1 or bottom also have heat dissipation ventilation hole, are beneficial to ventilate, by the dissipation of heat in inner bag 11 out.After described fermentation stage C completes, also carry out an after-ripening stage D, in this stage, main control unit 3 control heaters 4 stop heating, make the temperature of inner bag 11 be down to environment temperature; Then main control unit 3 is controlled semiconductor refrigerating module refrigeration, and inner bag 11 temperature are remained between 0-10 ℃, is preferably between 2-6 ℃, 8-30 hours, be preferably 12-24 hours, thereby by the fermented food that the ferments complete refrigeration in inner bag 11, so that fermented food after-ripening.

Because semiconductor refrigerating module is cold junction refrigeration when work in energising, hot junction heats, and as long as input contrary direct current for two electrode, its cold junction, hot junction will exchange.Therefore, semiconductor refrigerating module can also be in the time of the immersion of described pretreatment stage A, makes ripe stage B system ripe time or when the fermentation of fermentation stage C, serves as electro-heat equipment and use.

Embodiment 5:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed bread producing machine in ZL201320461649.4 is transformed a little, utilize control device on it to control heater and heat and the foodstuff in inner bag is made to fermented food, thereby complete manufacturing process.Fig. 5 is this toaster structure schematic diagram, and as shown in Figure 5, this bread producing machine mainly comprises main frame 1 (fuselage with outer barrel), inner bag 2 and upper cover 3; Wherein main frame 1 comprises main case 11, control circuit 12, primary heater 13 and noodle device 6; Control circuit 12 is arranged in main case 11, for chain of command chartered plane, works; Primary heater 13 is arranged in main case 11, for the dough of heating inner liner 2; Noodle device 6 comprise be fixed in main case 11 with face motor 61 and axle be connected in face motor 61 on and be positioned at inner bag 2 with face cutter 62; Inner bag 2 is arranged in main case 11, for holding flour or dough; Upper cover 3 is placed on main frame 1, so that the inner enclosure space that forms of main frame 1.

The present embodiment is to form at least one passage on the upper cover 3 of above-mentioned bread producing machine, and be electrically connected to control circuit 12 electronic is set on passage can opening and closing device, the control program of control circuit 12 is changed simultaneously, Fermentation Function after having increased delicatessen and making, now in control circuit 12, be provided with " first delicatessen processed, then fermentation " program (the original making bread program of bread producing machine is: first and face, ferment again, high temperature baking maturation bread again).

Now still take and make natto and describe as example.First by 80 grams of dry soya beans of life, 20 grams of dry oats of life, 1000 ml waters and 0.2 gram of Bacillus natto powder (Lei Yunshang bio tech ltd, Shanghai production, the special board of ratio of greater inequality) put into this with the inner bag 2 of the electric-heating cooking utensil of after fermentation function, then build upper cover 3, now can opening and closing device in closure state, so passage can be sealed up by opening and closing device.Press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, under the control of control circuit 12, primary heater 13 produces heat, thereby inner bag 2 is heated to 55 ℃ together with the material of eating raw in it, and remain on this temperature lower 2 hours, xerophagia material absorbs approximately 100-150 ml waters and becomes wet foodstuff, so far finishes pretreatment stage A.Afterwards under the control of control circuit 12, open and can remove the sealing to passage by opening and closing device, primary heater 13 produces heat simultaneously, thereby inner bag 2 is heated to boiling temperature together with the material of eating raw in it by the mode of boiling, and maintenance is seethed with excitement 1 hour and will eat material raw and make delicatessen, in boiling part, evaporate approximately 800-900 ml waters, so far finish to make ripe stage B; Primary heater 13 stops heating afterwards, and the temperature after 40 minutes in inner bag 2 is down to 46 ℃ naturally, so far finishes temperature-fall period B1; Finally at the temperature (approximately 75% humidity) of 46 ℃, above-mentioned delicatessen fermented 28 hours together with Bacillus natto powder and make natto, so far finishing fermentation stage C.

Alternatively, at described fermentation stage A, make ripe stage B, temperature-fall period B1 or fermentation stage C in any one stage, noodle device 6 can also be attended by intermittent stirring, so that the immersion in pretreatment stage A more evenly, foodstuff can fully contact with air in the lowering temperature uniform of ripe more evenly, the temperature-fall period B1 of the system of making ripe stage B, fermentation stage C process.Described mixing time accounts for 0-100% of this total time in stage, and preferably 0.2-70%, further preferably 1-15%.

Alternatively, the present embodiment can also comprise semiconductor refrigerating module, makes it possess " after-ripening " function.Semiconductor refrigerating module is arranged in main case 11, the electrode of semiconductor refrigerating module is electrically connected to control circuit 12, semiconductor refrigerating module directly contacts with inner bag 2 or by the mediate contact of metal guide hot plate or do not contact, metal guide hot plate is fixedly installed on bottom or the side-walls of main case 11, but semiconductor refrigerating module is not fixedly connected with inner bag 2.The hot junction of semiconductor refrigerating module contacts with fin, fin outside or be also provided with radiator fan below.The sidewall of main case 11 or bottom are also provided with heat dissipation ventilation hole, are beneficial to ventilate, by the dissipation of heat in inner bag 2 out.After described fermentation stage C completes, also carry out an after-ripening stage D, in this stage, control circuit 12 is controlled primary heater 13 and is stopped heating, makes the temperature of inner bag 2 be down to environment temperature; Then control circuit 12 is controlled semiconductor refrigerating module refrigeration, and inner bag 2 temperature are remained between 0-10 ℃, is preferably between 2-6 ℃, 8-30 hours, be preferably 12-24 hours, thereby by the fermented food that the ferments complete refrigeration in inner bag 2, so that fermented food after-ripening.

Alternatively, before above-mentioned natto is made or after making, wherein can also add dried small shrimp, green onion etc. foodstuff according to personal like, both have additional nutrients, also seasoning.

Embodiment 6:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed steamed bun making machine in ZL201210432618.6 is transformed a little, utilize control device on it to control heater and heat and the foodstuff in steamed bun bucket is made to fermented food, thereby complete manufacturing process.Fig. 6 is this steamed bun making machine structural representation, as shown in Figure 6, the structure of this steamed bun making machine structure and above-mentioned bread producing machine is basic identical, unique different be a steamed bun bucket 6 to be set cavity 2 is interior, during use, cavity 2 inner bottom parts are put and are boiled water, in steamed bun bucket 6, put foodstuff and soak water, utilize the mode of steaming foodstuff is heated and ferment.This steamed bun making machine is transformed into the electric-heating cooking utensil of after fermentation function and a same embodiment of method who makes food, therefore no longer narration.

Embodiment 7:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of the bread producing machine of disclosed energy automatic raisins-adding in ZL200910038557.3 is transformed a little, utilize control device on it to control heater and heat and the foodstuff in bread barrel is made to fermented food, thereby complete manufacturing process.Fig. 7 is this toaster structure schematic diagram that can automatic raisins-adding, and as shown in Figure 7, the structure of the bread producing machine in this toaster structure and embodiment 5 is basic identical, unique different be that a really magazine assembly 3 is set on fuselage 1 top.It includes fuselage 1, be arranged in the bread barrel 2 of fuselage inner chamber, the fruit magazine assembly 3 that is arranged on bread barrel top and the cover assembly 4 that is positioned at fuselage top, cover assembly 4 is loaded on the rear side of fuselage 1 by hinge 5 hinges, and wherein cover assembly 4 comprises lid lining 4.1, fruit cartridge holder 4.2, drawer 4.3, upper cover 4.4.The side of fruit magazine assembly 3 is provided with the automaton that can make fruit magazine assembly 3 open to realize raisins-adding when needing raisins-adding.

The present embodiment is to form at least one passage on the cover assembly 4 of above-mentioned bread producing machine, and be electrically connected to control circuit electronic is set on passage can opening and closing device, the control program of control circuit is changed simultaneously, Fermentation Function after having increased delicatessen and making, is now provided with the program of " first delicatessen processed, then fermentation " in control circuit.

Now still take and make natto and describe as example.First 80 grams of dry soya beans of life, 20 grams of dry oats of life, 1000 ml waters are put into this with the bread barrel 2 of the electric-heating cooking utensil of after fermentation function, then build cover assembly 4, by 0.2 gram of Bacillus natto powder, (Lei Yunshang bio tech ltd, Shanghai produces, the special board of ratio of greater inequality) put into fruit magazine 3.1 (being exactly automatically controlled feeding device), now can opening and closing device in closure state, so passage can be sealed up by opening and closing device.Press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, under the control of control circuit, primary heater produces heat, thereby bread barrel 2 is heated to 60 ℃ together with the material of eating raw in it, and remain on this temperature lower 2 hours, xerophagia material absorbs approximately 100-150 ml waters and becomes wet foodstuff, so far finishes pretreatment stage A.Afterwards under the control of control circuit, open and can remove the sealing to passage by opening and closing device, primary heater produces heat simultaneously, thereby bread barrel 2 is heated to boiling temperature together with the material of eating raw in it, and maintenance is seethed with excitement 1 hour and will eat material raw and make delicatessen, when boiling, evaporate approximately 800-900 ml waters, so far finish to make ripe stage B; Primary heater stops heating afterwards, and the temperature after 40 minutes in inner bag 2 is down to 46 ℃ naturally, so far finishes temperature-fall period B1; Now, control circuit is controlled fruit magazine 3.1 bottoms 3.3 and is opened, Bacillus natto powder is fallen on the delicatessen in bread barrel 2, the rabbling mechanism that starts bread producing machine stirs 3 minutes, delicatessen is mixed with Bacillus natto powder, then at the temperature (approximately 75% humidity) of 46 ℃, above-mentioned delicatessen fermented 28 hours together with Bacillus natto powder and make natto, so far finishing fermentation stage C.

The present embodiment can also be made rice wine, and 100 grams of glutinous rice, 1000 ml waters are put into bread barrel 2, and by 10 grams of distiller's yeasts, (Angel Yeast Co.,Ltd produces.Angel koji.Its active ingredient is rhizopus) put into fruit magazine 3.1, then build cover assembly 4, now can opening and closing device in closure state, so passage can be sealed up by opening and closing device.Press cooking switch afterwards and open the electric-heating cooking utensil with after fermentation function, under the control of control circuit, primary heater produces heat, thereby bread barrel 2 is heated to 30 ℃ together with the material of eating raw in it, and remain on this temperature lower 12 hours, xerophagia material absorbs approximately 150 ml waters and becomes wet foodstuff, so far finishes pretreatment stage A.Afterwards under the control of control circuit, open and can remove the sealing to passage by opening and closing device, primary heater produces heat simultaneously, thereby bread barrel 2 is heated to boiling temperature together with the material of eating raw in it, and maintenance is seethed with excitement 1 hour and will eat material raw and make delicatessen, when boiling, evaporate approximately 500 ml waters, so far finish to make ripe stage B; Primary heater stops heating afterwards, and the temperature after 1 hour in inner bag 2 is down to 35 ℃ naturally, so far finishes temperature-fall period B1; Now, control circuit is controlled fruit magazine 3.1 bottoms 3.3 and is opened, distiller's yeast is fallen on the delicatessen in bread barrel 2, the rabbling mechanism that starts bread producing machine stirs 3 minutes, meanwhile, control circuit cuts out passage that can opening and closing device, and it is sealed again, then at the temperature (500 ml waters of now altogether having an appointment in glutinous rice) of 35 ℃, above-mentioned delicatessen fermented 28 hours together with distiller's yeast and make rice wine, so far finishing fermentation stage C.

As the simple deformation structure of the present embodiment, on the cover assembly 4 of described bread producing machine, form at least one passage, on this passage, also can not arrange electronic can opening and closing device.Because remaining in staving and external environment aeration status, so also can ferment to delicatessen in fermentation stage C.Other process is similar, repeats no more.Or, in the present embodiment, on the cover assembly 4 of described bread producing machine, there is no passage, because the total measurement (volume) in staving is far longer than the volume of foodstuff and water, (for example staving volume is 2000 milliliters, 500 milliliters of foodstuff and water cumulative volumes, just have the air of 1500 milliliters in staving), so also there is large quantity of air in staving, in fermentation stage C, these air also can absorb, breed for bafillus natto.

, because just there is Bacillus natto or its gemma in some regional air in special instruction.Therefore,, in this type of area, when making natto (fermented food), even if do not throw in Bacillus natto in staving, utilize preparation method provided by the invention also can make natto.That is: only the foodstuffs such as water and soybean need be rendered in staving and make delicatessen, delicatessen enters fermentation step after making, and finally completes the sweat of natto.

Embodiment 8:

The fermented food preparation method that the present embodiment provides is to become the electric-heating cooking utensil with after fermentation function after the structure of disclosed insulating pot in ZL201320047586.8 is transformed a little, utilize control circuit on it to control heater and heat and the foodstuff in kettle body is made to fermented food, thereby complete manufacturing process.Fig. 8 is this insulating pot structural representation, as shown in Figure 8, mainly comprises insulating pot body 2, base 1, control circuit 5 and remote controller 7; Insulating pot body 2 is placed on base 1, in this insulating pot body 2, be installed with a heater, control circuit 5 is installed in the column 3 of a hollow, one end of this column 3 is fixedly connected on base 1, the input of control circuit 5 is electrically connected to city, its output is electrically connected to heater, remote controller 7 and control circuit 5 wireless connections.Pot lid 22 is placed on upper end open 21 places of insulating pot body 2.

The present embodiment is to form at least one passage on the pot lid 22 of above-mentioned insulating pot body 2, and passage place arranges air cleaner.The control program of control circuit 5 is changed, Fermentation Function after having increased delicatessen and making, is now provided with the program of " first delicatessen processed, then fermentation " in control circuit 5 simultaneously.

Now still take and make natto and describe as example.First 80 grams of dry soya beans of life, 20 grams of raw extra dry red wine beans, 20 grams of dry black rices of life, 300 ml waters and 0.03 gram of fermenting bacillus natto agent (are included to Bacillus natto, starch.Jiangsu nanogram bioengineering Co., Ltd produces, river show board) put into insulating pot body 2, cover pot lid 22, press afterwards the switch of remote controller 7 and open the electric-heating cooking utensil with after fermentation function, under the control of control circuit 5, heater produces heat, thereby insulating pot body 2 is heated to boiling together with the dry soya bean of the life in it, raw extra dry red wine beans, raw dry black rice, water and fermenting bacillus natto agent by the mode of boiling, and keep boiling 1 hour and make ripely, so far finish to make ripe stage B; Heater stop heating afterwards, the temperature after 2 hours in insulating pot body 2 is down to 35 ℃ naturally, so far finishes temperature-fall period B1; Finally at the temperature of 35 ℃, above-mentioned delicatessen fermented 20 hours together with Bacillus natto and make natto, so far finishing fermentation stage C.

In addition, if made in ripe stage B later stage insulating pot body 2, still have unnecessary moisture, the method that still can adopt above-described embodiment 1 to provide evaporates this part moisture, here repeated description no longer.

In addition, because Bacillus natto gemma vitality is very indomitable, vigorous.For the electric-heating cooking utensil of once making natto, all remaining on its barrel body wall have Bacillus natto or its gemma.So, when again making natto with this electric-heating cooking utensil, even if artificially do not drop into Bacillus natto, utilize preparation method provided by the invention also can make natto.But, because initial Bacillus natto negligible amounts, so under equal conditions, the active ingredients such as the natto thalline that comprises in the natto making that ferments and Nattokinase less.

After making ripe stage B and completing, in made delicatessen temperature and described electric-heating cooking utensil, all more than the boiling temperature under ambient pressure, (normal atmosphere is depressed 100 ℃ of water boiling temperatures for pot or interior barrel temperature.In the time of lower than a standard atmospheric pressure, water boiling temperature can reduce), edible zymophyte cannot directly be fermented immediately, so, before entering fermentation stage C, also have a stage that makes food nature or force to cool, this temperature-fall period B1 makes to make temperature that ripe food temperature is reduced to suitable edible zymophyte breeding below 55 ℃, this 0.01-3 hours process need times.

In addition, described with being also provided with autoalarm on the electric-heating cooking utensil of after fermentation function, after natto (fermented food) completes, can utilize this autoalarm to send acousto-optic hint signal.The control panel of electric-heating cooking utensil is provided with time display apparatus simultaneously, two kinds of method displaying times of available countdown and reverse countdown, countdown is exactly that range of a signal makes natto (fermented food) required remaining time, and reverse countdown is exactly to show from starting to be fabricated into the current time.

Can also be built-in on the control device of the described electric-heating cooking utensil with the after fermentation function multiple control program (temperature, time etc. have any different) that is suitable for different foodstuffs fermentations, arranges different buttons on housing, to further facilitate consumer, use.

Claims (10)

1. with an electric-heating cooking utensil for after fermentation function, comprise normal pressure electric food warmer, high pressure electric food warmer, insulating pot, bread producing machine and the steamed bun making machine of electric cooker, Electric cooker for soup, electric chafing dish, electric cooking pot, electric steamer, electric frying pan;
Wherein electric cooker comprises: outer pan body, pot cover, interior pot, heater and control device, and interior pot is located in outer pan body;
Electric cooker for soup, electric chafing dish, electric cooking pot, electric frying pan comprise: outer pan body or do not comprise outer pan body, pot cover, interior pot, heater and control device, and while having outer pan body, interior pot is located in outer pan body;
Electric steamer comprises: outer pan body or do not comprise outer pan body, pot cover, interior pot, steaming tray or do not comprise steaming tray, heater and control device, and while having outer pan body, the pot edge of described outer pan body links together or does not link together with the pot edge of interior pot;
High pressure electric food warmer comprises: outer pan body, pot cover, interior pot, heater and control device, and pot cover is provided with vent valve, and interior pot is located in outer pan body, and outer pan body is provided with a pot tooth, and pot cover is provided with and covers tooth, rotation pot cover, pot tooth mutually fastens with lid tooth or is separated;
Insulating pot: comprise kettle body, pot lid, heater and control device;
Bread producing machine, steamed bun making machine comprise: have outer barrel fuselage, be located at the interior bucket in outer barrel, outer barrel bottom has the base of supporting interior bucket, on outer barrel or interior bucket, there is bung, bung is provided with or does not establish automatically controlled feeding device, bottom of the barrel is provided with rabbling mechanism, is provided with drive unit for driving rabbling mechanism motion, for the heater that heats with for controlling the control device of normal work in fuselage;
In the interior pot of above-mentioned electric-heating cooking utensil or in interior bucket, be provided with or do not establish steaming basin; In outer pan body or in fuselage, be provided with or be not equipped with device for cooling; With or without temperature-detecting device in described control device;
It is characterized in that: on the control device of the described electric-heating cooking utensil with Fermentation Function, with fermented food, make control program;
This control program is after the electric-heating cooking utensil with after fermentation function is opened, pot in first described control device detects by temperature-detecting device, the temperature of interior bucket or kettle body or do not detect, control heater heating or do not heat, make in interior pot, temperature in interior barrel or in kettle body reaches environment temperature-150 ℃, the preferred boiling temperature under 40 ℃-ambient pressure, more preferably 50-80 ℃, 0.01-36 hours retention times, preferably 0.2-18 hours, more preferably 0.5-15 hours, thereby by interior pot, interior bucket, foodstuff and water in kettle body or in steaming basin, or foodstuff, water and edible fermenting agent soak or do not soak and directly enter next step,
Next step, by temperature-detecting device, detect the temperature of interior pot, interior bucket or kettle body or do not detect, the heating of control heater, make the temperature in interior pot, interior bucket or kettle body reach boiling temperature-150 ℃ under ambient pressure, keep 0.05-5 hours, above-mentioned foodstuff is steamed/boils by comprising/the mode thermal ripening food baked;
Again next step, the temperature of pot, interior bucket or kettle body or do not detect in detecting by temperature-detecting device, controls heater stop heating, makes the temperature in interior pot, interior bucket or kettle body be down to environment temperature-55 ℃, required time 0.01-3 hours, declines the temperature of above-mentioned delicatessen;
Again next step, the temperature of pot, interior bucket or kettle body or do not detect in detecting by temperature-detecting device, then controls heater and opens or close, and makes the temperature in interior pot, interior bucket or kettle body remain on 15-55 ℃ of temperature, be preferably 25-45 ℃, more preferably 28-42 ℃; 3-120 hours time, is preferably 8-48 hours, more preferably 12-36 hours, makes delicatessen complete sweat together with edible zymophyte and makes fermented food;
Finally, alternatively, by temperature-detecting device, detect the temperature of interior pot or interior bucket or do not detect again, then control heater stop heating, control refrigerating plant refrigeration simultaneously, interior pot temperature is remained between 0-10 ℃, be preferably between 2-6 ℃, keep 8-30 hours, be preferably 12-24 hours, make fermented food after-ripening.
2. the electric-heating cooking utensil with after fermentation function according to claim 1, is characterized in that: described pot cover, bung or pot lid are provided with at least one passage, and passage place arranges or do not arrange air cleaner;
Between described pot cover and interior pot, tool is with or without gap, and place, gap arranges or do not arrange air cleaner;
Between described bung and interior bucket or outer barrel, tool is with or without gap, and place, gap arranges or do not arrange air cleaner;
On described passage, arranging or do not arrange can opening and closing device, can opening and closing device be electronic or manual baffle plate or valve, and wherein electronic baffle plate or valve are electrically connected to control device;
Fan is set in described passage or fan is not set, the electrode of fan is electrically connected to control device.
3. the electric-heating cooking utensil with after fermentation function according to claim 1, it is characterized in that: described refrigerating plant is to be arranged on interior pot or interior bucket below or the bottom of sidewall outer, outer pan body or fuselage or the semiconductor refrigerating module of side-walls, the electrode of semiconductor refrigerating module is electrically connected to control device, and semiconductor refrigerating module directly contacts with interior pot or interior bucket or by the mediate contact of metal guide hot plate or do not contact.
4. the electric-heating cooking utensil with after fermentation function according to claim 1, is characterized in that: the airway cross-sectional area of the vent valve on described high pressure electric food warmer is 20-2000 square millimeters, is preferably 28-1500 square millimeters; At heater, be when more than one, the 2nd heater or be the temperature automatically controlled semiconductor heat booster of PTC, it is electrically connected to control device, is located at outer pan body bottom, and its heating-up temperature of automatically controlling is 35-45 ℃.
5. a fermented food preparation method of utilizing the electric-heating cooking utensil with after fermentation function described in any one in claim 1-4, is characterized in that: it comprises the following phases of carrying out in order:
Pretreatment stage A:
By ripe or raw foodstuff, water is put into the pot of the described electric-heating cooking utensil with after fermentation function, in interior bucket or kettle body, the weight ratio of foodstuff and water is 1:1-20, be preferably 1:1.2-10, put into simultaneously or do not put into edible fermenting agent, build pot cover, after bung or pot lid, open electric-heating cooking utensil, utilize water that above-mentioned foodstuff is soaked or do not soaked and directly enter next stage, soaking temperature is environment temperature-150 ℃, the preferred boiling temperature under 40 ℃-ambient pressure, more preferably 50-80 ℃, soak time 0.01-36 hours, preferably 0.2-18 hours, more preferably 0.5-15 hours,
Or, ripe or raw foodstuff is put into and steamed basin, put into simultaneously or do not put into water, put into or do not put into edible fermenting agent, steam basin and put into the pot of the described electric-heating cooking utensil with after fermentation function, in interior bucket or steaming tray, in interior pot or interior bucket, put into or do not put into water, after building pot cover or bung, open electric-heating cooking utensil, utilize water to soak foodstuff or do not soak and directly enter next stage, soaking temperature is environment temperature-150 ℃, the preferred boiling temperature under 40 ℃-ambient pressure, more preferably 50-80 ℃, soak time 0.01-36 hours, preferably 0.2-18 hours, more preferably 0.5-15 hours,
Wherein the air pressure inside of normal pressure electric food warmer, insulating pot, bread producing machine, steamed bun making machine is ambient pressure, and it is the boiling temperature under ambient pressure that immersion water is heated rear reached maximum temperature;
The air pressure inside of high pressure electric food warmer is ambient pressure-0.4MPa, and it is boiling temperature-150 ℃ under ambient pressure that immersion water is heated rear reached maximum temperature;
After described pretreatment stage A completes, carry out or do not carry out the prompting of sound/light;
Make ripe stage B:
Utilize heater by comprising, steam/boil/mode of heating baked heats above-mentioned mixing foodstuff, makes its temperature reach boiling temperature-200 ℃ under ambient pressure, and is incubated 0.05-5 hours, becomes delicatessen;
Wherein the air pressure inside of normal pressure electric food warmer, insulating pot is ambient pressure, and the temperature reaching after heating is the boiling temperature under ambient pressure, temperature retention time 0.2-5 hours, preferably 0.5-3 hours;
The air pressure inside of high pressure electric food warmer is ambient pressure-0.4MPa, and the temperature reaching after heating is boiling temperature-150 ℃ under ambient pressure, temperature retention time 0.05-5 hours, preferably 0.3-2 hours;
The air pressure inside of bread producing machine, steamed bun making machine is ambient pressure, and the temperature reaching after heating is boiling temperature-200 ℃ under ambient pressure, temperature retention time 0.1-5 hours, preferably 0.3-2 hours;
After the ripe stage B of described system completes, carry out or do not carry out the prompting of sound/light;
Temperature-fall period B1:
Heater stop heating, by nature or force the type of cooling that delicatessen temperature in electric-heating cooking utensil is down between environment temperature-55 ℃, required time 0.01-3 hours, is preferably 0.02-2 hours, more preferably 0.03-1 hour;
At above-mentioned pretreatment stage A, make ripe stage B or temperature-fall period B1 in arbitrary time add or do not add edible fermenting agent;
After the ripe stage B 1 of described system completes, carry out or do not carry out the prompting of sound/light;
Fermentation stage C:
In electric-heating cooking utensil, under ambient pressure, the condition of temperature, 50-100% humidity and aerobic or anaerobic of 15-55 ℃, edible zymophyte in edible fermenting agent or in environment breeding growth, the nutrition of engulfing in delicatessen are fermented, through within 3-120 hours, becoming fermented food; Fermentation temperature is preferably 25-45 ℃, more preferably 28-42 ℃; Time is preferably 8-48 hours, more preferably 12-36 hours;
After described fermentation stage C completes, carry out or do not carry out the prompting of sound/light.
6. fermented food preparation method according to claim 5, it is characterized in that: described fermented food preparation method also comprises after-ripening stage D, this stage is after fermentation stage C completes, heater stop heating utilizes semiconductor refrigerating module refrigeration simultaneously, and interior pot or interior barrel temperature are remained between 0-10 ℃, be preferably between 2-6 ℃, keep 2-30 hours, be preferably 8-24 hours, make fermented food after-ripening.
7. according to the fermented food preparation method described in claim 5 or 6, delicatessen it is characterized in that: the ripe stage B of described system is also included in the step that its later stage evaporates excessive moisture in interior pot, interior bucket or kettle body, so that can fully contact with air at fermentation stage C.
8. according to the fermented food preparation method described in claim 5 or 6, it is characterized in that: when adopting bread producing machine or steamed bun making machine as electric-heating cooking utensil, at described fermentation stage A, make ripe stage B, temperature-fall period B1 or fermentation stage C in any one stage, be attended by and utilize the stirring of rabbling mechanism to delicatessen, mixing time accounts for 0-100% of this total time in stage, preferably 0.2-70%, further preferably 1-15%;
Preferably, described bread producing machine or steamed bun making machine are provided with automatically controlled feeding device, edible fermenting agent is put into automatically controlled feeding device, at pretreatment stage A, by described automatically controlled feeding device, the edible fermenting agent in by it drops in staving or steams in the foodstuff in basin in carrying out process to make ripe stage B, temperature-fall period B1 or fermentation stage C.
9. according to the fermented food preparation method described in claim 5 or 6, it is characterized in that: in described pretreatment stage A, first the temperature heating of soaking water is reached to 75-150 ℃, the preferred boiling temperature under 80-ambient pressure, 0.005-0.5 hour retention time, so that gas is discharged in water; Cooling reaches environment temperature-70 ℃ immersion 0.2-12 hours again.
10. according to the fermented food preparation method described in claim 5 or 6, it is characterized in that: described foodstuff is at least one in beans, rice class, wheat class, corn class, dry fruit, fruits, greengrocery, newborn class and carbohydrate; Beans includes but not limited to soya bean, black soya bean, green soya bean, mung bean and red bean; Rice class includes but not limited to rice, millet, glutinous rice and black rice; Wheat class includes but not limited to barley, wheat, oat and buckwheat; Corn class includes but not limited to corn, waxy corn, corn and Qarnet rice; Dry fruit includes but not limited to shelled peanut, sunflower seeds kernel, pinenut, chestnut benevolence, walnut kernel, lotus seeds, red date, sesame, raisins, American pistachios, fibert, cashew nut, Chinese torreyanut, English walnut, almond, fig, gingko, almond and macadamia; Fruits include but not limited to apple, pear, strawberry, blueberry, peach, apricot, watermelon, pawpaw, "Hami" melon, orange and orange; Greengrocery includes but not limited to radish, Chinese cabbage, eggplant, cucumber and tomato; Breast class includes but not limited to cow's milk, sheep breast and goods thereof; Carbohydrate includes but not limited to monosaccharide and disaccharide, oligosaccharides, polysaccharide and honey;
The water of putting in described steaming basin and the weight ratio of foodstuff are 0.6-5:1, are preferably 1-3:1;
Described edible fermenting agent is natto microbial inoculum or distiller's yeast, and natto microbial inoculum is the gemma of bafillus natto or bafillus natto and contains bafillus natto or the preparation of gemma; The addition of edible fermenting agent is 0-5% of foodstuff weight, is preferably 0.001-3%;
Described fermented food is natto or rice wine, and fermented food, before making, in manufacturing process or after making, can also add food additive/food additives and other food materials, auxiliary material.
CN201410319654.0A 2014-04-30 2014-07-07 Electric cooker with post-fermentation function and making method of fermented foods CN104095518B (en)

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CN104706225A (en) * 2014-04-30 2015-06-17 王晓东 Electric heating cooker with secondary fermentation function and fermented food making method
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