CN105212682A - Method is cooked in a kind of moxibustion of food materials - Google Patents
Method is cooked in a kind of moxibustion of food materials Download PDFInfo
- Publication number
- CN105212682A CN105212682A CN201510636358.8A CN201510636358A CN105212682A CN 105212682 A CN105212682 A CN 105212682A CN 201510636358 A CN201510636358 A CN 201510636358A CN 105212682 A CN105212682 A CN 105212682A
- Authority
- CN
- China
- Prior art keywords
- food materials
- steam
- steamer
- moxibustion
- cooked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Method is cooked in the moxibustion that the invention discloses a kind of food materials, it is characterized in that the described moxibustion method of cooking comprises the steps: food materials to be placed in and the electric boiling plate in steamer carries out high heat decocts roasting; Close the cover body on described steamer and high-temperature steam is delivered in described steamer and stewing steaming moisturizing is carried out to food materials; Open the cover body on described steamer, described food materials carry out baked wheaten cake brandy with fragrant to described food materials.Advantage of the present invention is, utilize high heat to decoct roasting, steam to boil in a covered pot over a slow fire to several seconds moisturizing, burn brandy this three process fragrant and cook to carry out moxibustion to food materials, decoct in roasted journey and make baste infiltrate in food materials, high-temperature steam is by instantaneous for food materials heating and moisturizing, burning brandy makes food materials fragrant, finally makes fragrance, mouthfeel, enjoyment give one.
Description
Technical field
The invention belongs to cooking skill field, method is cooked in the moxibustion being specifically related to a kind of food materials.
Background technology
Utilizing water vapour to cook food materials is a kind of traditional cooking method, specifically refers to put into appropriate water in vessel, and the raw-food material after seasoning is placed in vessel, then inserts food steamer and utilize steam to make the process of its maturation.According to the difference of raw-food material, vigorous fire can be divided into steam, moderate heat steams and slow fire steams three kinds, such as " steamed fresh fish ", " steamed egg custard ", " steaming stuffed bun " etc.This traditional shortcoming steamed existing for mode is, vapor (steam) temperature is lower, therefore required digestion time is longer, steam steam in process to curl up, cannot realize boiling while the conception of eating, and due to water from steam part content higher, there is larger impact in the mouthfeel for food materials, cannot retain the ecosystem local flavor of fresh food materials.
In view of this, a kind of steamer utilizing steam to carry out cooking starts to be applied gradually, this steamer is made up of pot body, cover body and the steam jet connected successively, jet chimney, external steam source, transient heating can be carried out to food materials by utilizing the high-temperature steam ejected in steam jet, while pinning nutrition, the cafeteria mode that steaming limit, limit is eaten can be realized.
Summary of the invention
The object of the invention is according to above-mentioned the deficiencies in the prior art part, a kind of moxibustion of food materials is provided to cook method, this moxibustion is cooked method and is decocted roasting, steam and boil in a covered pot over a slow fire to several seconds moisturizing by food materials being carried out high heat, burn the fragrant three process of brandy and complete culinary art to food materials, makes fragrance mouthfeel enjoyment triad.
The object of the invention realizes being completed by following technical scheme:
A method is cooked in the moxibustion of food materials, it is characterized in that the described moxibustion method of cooking comprises the steps: food materials to be placed in and the electric boiling plate in steamer carries out high heat decocts roasting; Close the cover body on described steamer and high-temperature steam is delivered in described steamer and stewing steaming moisturizing is carried out to food materials; Open the cover body on described steamer, described food materials carry out baked wheaten cake brandy with fragrant to described food materials.
Described food materials decoct roasting 5 ~ 15 seconds on described electric boiling plate.
When stopping delivering vapor in described steamer after reaching setting-up time, after being left standstill by described steamer, open the cover body on described steamer again.
Offer steam input hole in the middle part of described electric boiling plate, interval, edge is laid with a circle filter opening.
A steam drawing-in system is provided with to realize the conveying of high-temperature steam in described steamer, described steam drawing-in system comprises the jet chimney be connected with external boiler, the second heating apparatus being arranged in described jet chimney and is positioned at the steam jet of described jet chimney output port, and the installation site of described steam jet is positioned at below described electric boiling plate.
Steam discharge drainage pipeline is connected in described steamer.
Advantage of the present invention is, utilize high heat to decoct roasting, steam to boil in a covered pot over a slow fire to several seconds moisturizing, burn brandy this three process fragrant and cook to carry out moxibustion to food materials, decoct in roasted journey and make baste infiltrate in food materials, high-temperature steam is by instantaneous for food materials heating and moisturizing, burning brandy makes food materials fragrant, finally makes fragrance, mouthfeel, enjoyment give one.
Accompanying drawing explanation
Fig. 1 is steamer structural representation in the present invention;
Fig. 2 is the partial schematic diagram of steamer in Fig. 1 of the present invention.
Detailed description of the invention
Feature of the present invention and other correlated characteristic are described in further detail by embodiment below in conjunction with accompanying drawing, so that the understanding of technical staff of the same trade:
Be respectively as marked 1-12 in Fig. 1-2, figure: dinner table 1, filter opening 2, food materials 3, steam input hole 4, cover body 5, steamer 6, steam jet 7, jet chimney 8, steam discharge drainage pipeline 9, electric boiling plate 10, second heating apparatus 11, valve 12.
Embodiment 1: as shown in Figure 1, 2, method is cooked in the moxibustion that the present embodiment is specifically related to a kind of food materials, and this moxibustion method of cooking specifically comprises the steps:
(1) steamer system is installed: be installed on the middle part of dinner table 1 to realize namely cooking instant cafeteria mode by being used for the steamer 6 that moxibustion cooks, this steamer system is made up of cavity, electric boiling plate 10, cover body 5, steam drawing-in system and carbonated drink system of discharging;
Wherein, the cavity of steamer 6 is cylindrical arrangement, end face level is shelved with an electric boiling plate 10 in the form of annular discs thereon, electric boiling plate 10 has electrically heated function can carry out heating to the food materials on it and decoct roasting, in addition there is a steam input hole 4 in the middle to pass through for steam Transportation, the filter opening 2 simultaneously also offering a circle uniform intervals distribution in the edge, outer ring of electric boiling plate 10 for excess steam and carbonated drink by leaking out to the bottom of cavity; The clear glass cover body 5 of an opening and closing type is also provided with above this electric boiling plate 10, cover body 5 can carry out automatic lifting operation under program, in cooking process, cover body 5 automatically and can form water-stop between the outer edge of electric boiling plate 10 and be connected under vapor action;
Steam drawing-in system comprises jet chimney 8, second heating apparatus 11, valve 12 and steam jet 7, one end of jet chimney 8 is connected to obtain stable high temperature and high pressure steam with outside boiler, the other end is connected to export high-temperature steam in the cavity to steamer 6 with steam jet 7, and steam jet 7 is arranged in the steam input hole 4 of electric boiling plate 10; Valve 12 is arranged in jet chimney 8 for controlling whether export steam; Second heating apparatus 11 is arranged in jet chimney 8 equally, in order to by way of steam carry out post bake to improve vapor (steam) temperature further;
Carbonated drink is discharged system and is comprised the steam discharge drainage pipeline 9 be connected with the cavity bottom of steamer 6, and cavity bottom is with the tapered structure of the connecting portion between steam discharge drainage pipeline 9, and what be beneficial to steam and water gathers collection;
(2) high heat is decocted roasting: food materials 3 select meat, specifically beef is selected in the present embodiment, beef is positioned on electric boiling plate 10, open electric boiling plate 10 pairs of beef to carry out high heat and decoct roasting simultaneously, decoct in roasted journey note positive and negative for beef turn-over roasting to make it evenly be decocted, after treating to be decocted by beef roasting 10 seconds, close electric boiling plate 10 and stop heating, now beef surface has delicious and crisp part;
(3) Steam Heating: control cover body 5 and decline and be in closure state; Open the valve 12 in jet chimney 8, high-temperature steam external boiler produced is introduced in jet chimney 8, and under the effect of the second heating apparatus 11 in jet chimney 8, the water content in steam reduces and temperature is able to further lifting; A large amount of high-temperature steam is conveyed in the cavity above electric boiling plate 10 by the form that steam sprays with hoop from steam input hole 4 through steam jet 7 afterwards, to carry out Steam Heating to the beef on electric boiling plate 10, a person sponging on an aristocrat can under the isolation of transparent cover 5, and close-ups beef is by the ripe whole process that changes; In the process that steam exports, moisture in steam to infiltrate in beef to its moisturizing to promote its mouthfeel, and the excess water after steam liquefied will leak out to cavity bottom through filter opening 2 and collect discharge by steam discharge drainage pipeline 9; Meanwhile, the excess steam in cavity can be collected by steam discharge drainage pipeline 9 and discharge equally, to avoid air pressure in the cavity of steamer 6 excessive;
It should be noted that, in steam cooking process, steam liquefies as water with mating in groove of electric boiling plate 10 edge at cover body 5, makes to form water-stop between the two, can effectively avoid the excessive person sponging on an aristocrat of impact of steam in cooking process to have dinner;
(4) burn brandy: after steam output reaches setting-up time, the valve 12 in steam off pipeline 8 makes steam jet 7 stop exporting steam in the cavity of steamer 6, control cover body 5 and rise and be in folding condition; Beef afterwards on electric boiling plate 10 and outer ring thereof spill appropriate brandy and igniting is ignited, certain brandy also can adopt other high number of degrees drinks to substitute, by burning brandy to realize fragrant to beef, after baked wheaten cake brandy operation completes, a person sponging on an aristocrat can start edible food materials 3, i.e. beef.
In the present embodiment, by food materials high heat being decocted roasting, steam cooking moisturizing, burn brandy this three process fragrant and realize the former of triad and cook cooking pattern, make the process of culinary art be rich in entertaining, the culinary art fresh and tender delicious and crisp of food materials mouthfeel out, keeps ecosystem local flavor.
Embodiment 2: as shown in Figure 1, 2, method is cooked in the moxibustion that the present embodiment is specifically related to a kind of food materials, and this moxibustion method of cooking specifically comprises the steps:
(1) on dinner table 1, install steamer system, concrete steps are in the same manner as in Example 1, do not repeat them here;
(2) high heat is decocted roasting: food materials 3 select meat, specifically select beef in the present embodiment; The a small amount of oil of brushing on electric boiling plate 10, and at a small amount of baste of beef external coating, afterwards beef is positioned on electric boiling plate 10, open electric boiling plate 10 pairs of beef to carry out high heat and decoct roasting simultaneously, decoct in roasted journey note positive and negative for beef turn-over roasting to make it evenly be decocted, after treating beef to be decocted roasting 15 seconds, close electric boiling plate 10 stop heating, now beef surface has delicious and crisp part, and baste infiltrates beef inside;
(3) Steam Heating: control cover body 5 and decline and be in closure state; Open the valve 12 in jet chimney 8, high-temperature steam external boiler produced is introduced in jet chimney 8, and under the effect of the second heating apparatus 11 in jet chimney 8, the water content in steam reduces and temperature is able to further lifting; A large amount of high-temperature steam is conveyed in the cavity above electric boiling plate 10 by the form that steam sprays with hoop from steam input hole 4 through steam jet 7 afterwards, to carry out Steam Heating to the beef on electric boiling plate 10, a person sponging on an aristocrat can under the isolation of transparent cover 5, and close-ups beef is by the ripe whole process that changes; In the process that steam exports, moisture in steam to infiltrate in beef to its moisturizing to promote its mouthfeel, and the excess water after steam liquefied will leak out to cavity bottom through filter opening 2 and collect discharge by steam discharge drainage pipeline 9; Meanwhile, the excess steam in cavity can be collected by steam discharge drainage pipeline 9 and discharge equally, to avoid air pressure in the cavity of steamer 6 excessive;
(4) brandy is burnt: after steam exports and reaches setting-up time, the valve 12 in steam off pipeline 8 makes steam jet 7 stop exporting steam in the cavity of steamer 6, by steamer system at rest 10 seconds, controls cover body 5 afterwards again and rises and be in folding condition; Beef afterwards on electric boiling plate 10 and outer ring thereof spill appropriate brandy and igniting is ignited, certain brandy also can adopt other high number of degrees drinks to substitute, by burning brandy to realize fragrant to beef, after baked wheaten cake brandy operation completes, a person sponging on an aristocrat can start edible food materials 3, i.e. beef.
It should be noted that, the steamer system at rest object of 10 seconds is: a) steam stayed in steam cooking process in cavity is fully discharged through steam discharge drainage pipeline, the experience of having dinner of a large amount of steam excessive four loose impact meal visitor after avoiding opening cover body; B) utilization leaves standstill during this period of time, and make a part of globule being attached to food materials surface fully infiltrate food materials inside to its moisturizing, another part precipitation drops down, carries out baked wheaten cake brandy and carry out fragrant after being convenient on food materials.
Claims (6)
1. a method is cooked in the moxibustion of food materials, it is characterized in that the described moxibustion method of cooking comprises the steps: food materials to be placed in and the electric boiling plate in steamer carries out high heat decocts roasting; Close the cover body on described steamer and high-temperature steam is delivered in described steamer and stewing steaming moisturizing is carried out to food materials; Open the cover body on described steamer, described food materials carry out baked wheaten cake brandy with fragrant to described food materials.
2. method is cooked in the moxibustion of a kind of food materials according to claim 1, it is characterized in that described food materials decoct roasting 5 ~ 15 seconds on described electric boiling plate.
3. method is cooked in the moxibustion of a kind of food materials according to claim 1, it is characterized in that, when stopping delivering vapor in described steamer after reaching setting-up time, opening the cover body on described steamer after being left standstill by described steamer again.
4. method is cooked in the moxibustion of a kind of food materials according to claim 1, it is characterized in that offering steam input hole in the middle part of described electric boiling plate, interval, edge is laid with a circle filter opening.
5. method is cooked in the moxibustion of a kind of food materials according to claim 1, it is characterized in that being provided with a steam drawing-in system in described steamer to realize the conveying of high-temperature steam, described steam drawing-in system comprises the jet chimney be connected with external boiler, the second heating apparatus being arranged in described jet chimney and is positioned at the steam jet of described jet chimney output port, and the installation site of described steam jet is positioned at below described electric boiling plate.
6. method is cooked in the moxibustion of a kind of food materials according to claim 1, it is characterized in that being connected to steam discharge drainage pipeline in described steamer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510636358.8A CN105212682A (en) | 2015-09-30 | 2015-09-30 | Method is cooked in a kind of moxibustion of food materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510636358.8A CN105212682A (en) | 2015-09-30 | 2015-09-30 | Method is cooked in a kind of moxibustion of food materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212682A true CN105212682A (en) | 2016-01-06 |
Family
ID=54982280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510636358.8A Pending CN105212682A (en) | 2015-09-30 | 2015-09-30 | Method is cooked in a kind of moxibustion of food materials |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212682A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110070648A (en) * | 2009-12-18 | 2011-06-24 | 박세우 | Roaster with cooking |
| CN103404545A (en) * | 2013-08-09 | 2013-11-27 | 王波 | Steak processing device |
| CN104665579A (en) * | 2015-03-12 | 2015-06-03 | 上海术道科技有限公司 | Steam cooking method suitable for instant steaming and eating |
| CN104688067A (en) * | 2015-03-25 | 2015-06-10 | 宁波高新区宁源科技服务有限公司 | Special teppanyaki cooking bench |
| CN204580956U (en) * | 2015-03-12 | 2015-08-26 | 上海术道科技有限公司 | A kind of dinner table with lift cover body |
-
2015
- 2015-09-30 CN CN201510636358.8A patent/CN105212682A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110070648A (en) * | 2009-12-18 | 2011-06-24 | 박세우 | Roaster with cooking |
| CN103404545A (en) * | 2013-08-09 | 2013-11-27 | 王波 | Steak processing device |
| CN104665579A (en) * | 2015-03-12 | 2015-06-03 | 上海术道科技有限公司 | Steam cooking method suitable for instant steaming and eating |
| CN204580956U (en) * | 2015-03-12 | 2015-08-26 | 上海术道科技有限公司 | A kind of dinner table with lift cover body |
| CN104688067A (en) * | 2015-03-25 | 2015-06-10 | 宁波高新区宁源科技服务有限公司 | Special teppanyaki cooking bench |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104665579A (en) | Steam cooking method suitable for instant steaming and eating | |
| CN104739209A (en) | Boiling-before-steaming rice cooking method | |
| CN106264190A (en) | A kind of culinary art cooking method of heat transfer type mobile barbecue dish | |
| CN207323280U (en) | A kind of roasting boiling pot for cooking rice of intelligent multifunctional electricity | |
| CN206166716U (en) | Heat radiation culinary art device | |
| CN105962192B (en) | Dried bamboo shoots and its manufacture craft are baked in a kind of life | |
| CN204318408U (en) | The all-round marmite of a kind of multiple bottom steam circulation culinary art | |
| CN105520502B (en) | A kind of preparation method steamed the machine of decocting and steam Fried potato | |
| CN209846909U (en) | Automatic egg frying machine | |
| CN105342369A (en) | Salt cooking method of food materials | |
| CN105342367A (en) | Steam cooking method | |
| CN105212682A (en) | Method is cooked in a kind of moxibustion of food materials | |
| CN110432760A (en) | Automatic electromagnetic steam decocts furnace and its control method | |
| CN109431299A (en) | Food process method, apparatus, storage medium and oven | |
| CN105147047B (en) | Visual vapour burns cooker | |
| CN203279801U (en) | Food browning and steaming oven | |
| CN107624883B (en) | Microwave and light wave compound fixation machine and fixation process thereof | |
| CN207613656U (en) | A kind of open fire oven | |
| CN105212734B (en) | A kind of the smoked of food materials cooks method | |
| CN203789752U (en) | Fish roasting oven | |
| CN2357647Y (en) | Roaster structure | |
| CN204862619U (en) | Interior steamer that is equipped with cobblestone | |
| CN105342368A (en) | Cold- and hot-treatment integrated cooking method | |
| CN205053744U (en) | Cooking steamer of cold and hot unification | |
| CN205125912U (en) | A tray for it is stifling |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160816 Address after: 200051 Shanghai Moutai Road, Changning District, No. L4 layer L414 Shop No. 179 Applicant after: Shanghai is the original cooking steamed Catering Management Company Limited Address before: 200436 Shanghai, Zhabei District Jiang Field Road No. 1010, room 238, No. three Applicant before: Shanghai Shu Dao Science and Technology Ltd. |
|
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |
|
| RJ01 | Rejection of invention patent application after publication |