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公开(公告)号：US09995721B2
公开(公告)日：2018-06-12
申请号：US14778365
申请日：2014-03-10
申请人： SEB S.A.
发明人： Céline Hofleitner , Pascal Cuillery
CPC分类号： G01N33/03 , A23L5/11 , A23L5/12 , A23V2002/00 , A47J27/00 , A47J36/00 , A47J36/02 , A47J36/025 , A47J37/10 , A47J37/105 , G01B21/32
摘要： Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a predetermined cooking temperature.
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公开(公告)号：US09345251B2
公开(公告)日：2016-05-24
申请号：US14272655
申请日：2014-05-08
CPC分类号： A47J37/129 , A23L1/0107 , A23L1/0114 , A23L5/11 , A23L5/12 , A23V2002/00 , A47J37/1214 , A47J37/1242
摘要： Implementations of a food fryer are provided. In some implementations, the food fryer comprises a body portion, a stand, burners, and a drain. In some implementations, the body portion of the food fryer may be a curved hollow tube having an opening on each end. The body portion is configured to hold liquids therein for the purpose of frying or cooking food. In some implementations, the food fryer may include a storage container comprised of a body portion, a lid, and two extension members. In some implementations, the two extension members of the storage container may be configured to individually or collectively secure about the openings of the food fryers body portion such that the storage container is positioned above the food fryer. In some implementations, the storage container comprises openings from which the extension members extend.
摘要翻译： 提供食品油炸锅的实施。 在一些实施方式中，食油炸炉包括主体部分，支架，燃烧器和排水管。 在一些实施方案中，食品油炸锅的主体部分可以是在每个端部上具有开口的弯曲中空管。 主体部分构造成在其中容纳液体以便于油炸或烹饪食物。 在一些实施方案中，食油炸炉可以包括由主体部分，盖子和两个延伸部件组成的存储容器。 在一些实施方案中，存储容器的两个延伸构件可以被构造成单独地或集体地围绕食品油炸锅体部分的开口固定，使得储存容器位于食油炸锅的上方。 在一些实施方式中，存储容器包括延伸构件从其延伸的开口。
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公开(公告)号：US08197874B2
公开(公告)日：2012-06-12
申请号：US12820658
申请日：2010-06-22
申请人： Kazuya Hori , Eiji Kawase , Yuuki Hiruma
发明人： Kazuya Hori , Eiji Kawase , Yuuki Hiruma
IPC分类号： A23B5/00
摘要： A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid and then to make the solidified egg liquid detach from the inner surface of the heating drum, which egg liquid is sprayed within an area of the inner surface of the heating drum, which area expands at an angle of 60° to 150° in the direction of rotation of the heating drum from a rotation origin defined as the intersection of a vertical line and the rotation axis of the heating drum, wherein the angle is indicated taking the angle of the direction of the vertical line as 0°. The heating drum has a temperature and a rotation speed such that the egg liquid sprayed onto the inner surface of the heating drum is solidified and then the solidified egg liquid is detached from the inner surface before the heating drum rotates by 360°.
摘要翻译： 公开了一种使用水平旋转圆筒型连续油炸装置生产烤鸡蛋的方法，该烘焙鸡蛋具有小尺寸和强烈的油炸味道。 将蛋液喷射到加热鼓的内表面上，同时旋转加热鼓以固化蛋液，然后使固化的蛋液从加热鼓的内表面分离，该蛋液在该区域内喷洒 加热鼓的内表面，该区域从加热滚筒的垂直线和加热滚筒的旋转轴线的交点的旋转原点沿加热滚筒的旋转方向以60°至150°的角度膨胀，其中 以垂直线方向的角度表示角度为0°。 加热鼓具有温度和转速，使得喷射到加热滚筒的内表面上的蛋液固化，然后在加热滚筒旋转360°之前将固化的蛋液从内表面分离。
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公开(公告)号：US20110014333A1
公开(公告)日：2011-01-20
申请号：US12835141
申请日：2010-07-13
申请人： William E. Wright
发明人： William E. Wright
CPC分类号： A23L17/75 , A23L5/12 , A23L13/03 , A23L13/57 , A23P20/11 , A23P20/12 , A23V2002/00 , A23V2200/22 , A23V2200/02 , A23V2250/194 , A23V2200/222 , A23V2200/244
摘要： The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a food product that has been deep fried.
摘要翻译： 本发明提供一种包含油，香料，颜色，乳化剂和抗氧化剂的涂料组合物。 涂料组合物可用于制备模拟已被油炸的食品的食品。
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公开(公告)号：US20100162948A1
公开(公告)日：2010-07-01
申请号：US12663022
申请日：2008-06-18
申请人： Donna J. Azarian
发明人： Donna J. Azarian
IPC分类号： A47J43/28
CPC分类号： A23L5/12
摘要： A cooking oil wipe for coating a cooking surface with cooking oil. The cooking oil wipe includes a sheet permeated with an amount of cooking oil to uniformly coat at least a typical household cooking surface. The cooking oil wipes are removable from sealed dispensers. In use, a cooking oil wipe is removed from the dispenser and wiped over the cooking surface to uniformly cover the cooking surface with cooking oil.
摘要翻译： 用烹饪油涂抹烹饪面的烹饪油擦拭纸。 烹饪油擦拭物包括渗入一定量烹饪油的片材，以均匀地涂覆至少一个典型的家庭烹饪表面。 烹饪油巾可从密封分配器中取出。 在使用中，将烹饪油擦拭物从分配器中取出并擦拭在烹饪表面上以用烹饪油均匀地覆盖烹饪表面。
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公开(公告)号：US07543530B2
公开(公告)日：2009-06-09
申请号：US11830957
申请日：2007-07-31
申请人： Robert Cohn , J. Mark Suchecki
发明人： Robert Cohn , J. Mark Suchecki
CPC分类号： A47J37/1295 , A23L5/11 , A23L5/12 , A23L5/15 , A47J36/16
摘要： A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium. The pouch is formed of food grade pliable polymer film having a melt temperature above that of a temperature used in conventional hot oil frying processes, a heat transfer rate of an effective value to substantially instantaneously transfer heat from the liquid cooking medium to create an effective frying temperature upon the food item, and a pliability such that the pouch will collapse on itself when exposed to hydrostatic pressures when submerged within the liquid cooking medium, thereby effectively transferring heat to all food item surfaces.
摘要翻译： 一种用于屏障浸没烹饪的系统和方法，包括用于接收食品的薄壁塑料烹饪袋，其有效尺寸使得当放置在热液体烹饪介质中时，排气口保持在液体烹饪介质的顶表面上方，并且用于降低 容器进入液体烹饪介质到有效深度，使得由袋接收的食品在液体烹饪介质的顶表面下方，并且通风口在液体烹饪介质的顶表面之上。 该袋由熔融温度高于常规热油煎炸过程中使用的温度的食品级柔韧性聚合物膜形成，有效值的传热速率基本上瞬间从液体烹调介质传递热量以产生有效的油炸 食品上的温度，以及柔软度，使得当浸没在液体烹饪介质中时，当暴露于静水压力时，袋子将自身塌陷，从而有效地将热量传递到所有食品表面。
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公开(公告)号：US06455085B1
公开(公告)日：2002-09-24
申请号：US09462332
申请日：2000-01-06
申请人： Gheorghe Duta
发明人： Gheorghe Duta
IPC分类号： A23L100
摘要： Disclosed is a method of at least partially cooking food items by exposing them to a heated liquid cooking medium supplied by a cooking medium delivery pump and piping to a cooking zone of a cooker including a control unit which, during a cooking process; (a) controls the temperature of the cooking medium delivered to the cooking zone to a pre-determined setpoint specific for the food items by controlling heat output from a heat exchanger for heating cooking medium throughout the cooking process; (b) controls the rate of convective heat transfer to the food items by directly controlling a sensed condition of cooking medium delivered to the cooking zone, other than temperature which is controlled in step (a), related to the rate of convective heat transfer; and, optionally, (c) controls the rate of convective heat transfer to the food items by controlling a sensed condition of the cooking zone related to the rate of convective heat transfer. Cookers which implement the method are also described.
摘要翻译： 公开了一种通过将食物物料暴露于由烹饪介质输送泵供给的加热的液体烹调介质和管道至烹饪区域的至少部分地烹饪食品的方法，所述烹饪区域包括在烹饪过程中的控制单元; （a）通过控制在整个烹饪过程中加热烹饪介质的热交换器的热量输出来将输送到烹饪区的烹饪介质的温度控制为对于食品特定的预定设定值; （b）通过直接控制输送到烹饪区域的烹调介质的感测状况（步骤（a）中控制的温度）与对流热传递速率相关的方式来控制对食物的对流热传递速率; 并且可选地，（c）通过控制与对流热传递速率相关的烹饪区域的感测状况来控制对食物的对流热传递速率。 还描述了实现该方法的炊具。
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公开(公告)号：US20020039614A1
公开(公告)日：2002-04-04
申请号：US09880065
申请日：2001-06-14
申请人： AJINOMOTO CO., INC.
发明人： Makoto Tanabe , Eri Hoshikawa , Tomoyuki Hirota , Morihiro Sada
IPC分类号： A23B004/03 , A01J001/00 , B02C023/08
摘要： In this application is disclosed a method of producing sautnulled onion or sofrit with the use of, e.g., a rotary sautnulling machine, wherein the cross-sectional shape of the surface in the rotating direction of a blade provided in the pot is such that, in a cross section vertical to the rotary shaft of the pot, assuming that a straight line running from an attachment point of the blade onto the cylindrical surface toward the center of the rotary shaft is an x coordinate axis, the attachment point is xnull0 (the origin), and the position of the foot on the x axis of a perpendicular line extending downwards from an end of the blade is xnull1, and when the height y of the cross-sectional line of the blade is expressed by a function of x, f(x), the x coordinate at which a value of the derived function of ynullf(x) becomes 0 is not less than 0.4, and at the same time, the absolute value of the definite integral of the derived function between the position where the value of the derived function becomes 0 and xnull1 is not more than 40% of the absolute value of the definite integral of the derived function until the derived function becomes 0 from xnull0, whereby sautnulled onion or sofrit can be easily provided, which has a less pungent taste and a less acrid taste, is superior in the sweet taste and the caramel flavor and in the shape retention property, and can accordingly improve the flavor of hamburger, soup, pasta sauce and the like.
摘要翻译： 在本申请中公开了一种使用例如旋转式调料机生产炒洋葱或其他的方法，其中设置在锅中的叶片在旋转方向上的横截面形状使得在 垂直于锅的旋转轴的横截面假定从叶片的附接点向圆筒表面朝向旋转轴的中心行进的直线为x坐标轴，附着点为x = 0（ 原点），并且脚从从叶片的端部向下延伸的垂直线的x轴上的位置为x = 1，并且当叶片的横截面线的高度y由功能表示时 的x，f（x），y = f（x）的导出函数的值为0的x坐标不小于0.4，同时，得到的定积分的绝对值 在导出函数的值成为位置之间的函数 s 0和x = 1不超过导出函数的确定积分的绝对值的40％，直到派生函数从x = 0变为0，由此可以容易地提供炒洋葱或者sofrit，其具有较少的刺激性 味道较差，味道较差，具有优良的甜味和焦糖味，并具有保湿性，因此可以提高汉堡，汤，意大利面酱等的味道。
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公开(公告)号：US20010043974A1
公开(公告)日：2001-11-22
申请号：US09859342
申请日：2001-05-16
IPC分类号： A23B004/00
CPC分类号： A23L13/428 , A23L5/12 , A23L13/03 , A23L19/09 , A23P20/11
摘要： A method for flame-grilling patties, including the steps of cooking the patties, coating the patties, and branding the patties. The invention also includes apparatus for performing the method.
摘要翻译： 一种烧烤馅饼的方法，包括烹饪馅饼的步骤，包装馅饼，以及品尝馅饼。 本发明还包括用于执行该方法的装置。
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公开(公告)号：US6129939A
公开(公告)日：2000-10-10
申请号：US135085
申请日：1998-08-17
CPC分类号： A21B5/08 , A23L5/11 , A23L5/12 , A23L7/13 , A47J37/1214
摘要： A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation.
摘要翻译： 制作碗状休闲食品的方法，例如 玉米片。 该方法的特征在于将芯片预成型件放置在开放的碗状空腔中，并通过从上方向其中填充热油来部分地煎炸芯片预制件。 此外，通过将预成型件的下部浸渍在大量热油中并将其输送通过热油，将预成型件从下方部分地油炸。 在将预成型件烹饪成期望的水分含量之后，预成型件在此处将其碗形状保持在模腔之外或独立于模腔，将预成型件从模腔中移出，随后在二次油炸操作中完成。
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