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    • 3. 发明授权
    • Method for manufacturing sautéed onion or sofrit in a rotary sautéing machine
    • 在旋转式调味机中制作炒洋葱或豆类的方法
    • US06787174B2
    • 2004-09-07
    • US09880065
    • 2001-06-14
    • Makoto TanabeEri HoshikawaTomoyuki HirotaMorihiro Sada
    • Makoto TanabeEri HoshikawaTomoyuki HirotaMorihiro Sada
    • A23L101
    • A47J37/047A23L5/12A23L5/15A23L19/03A23L23/00A23L27/16
    • The present invention relates to a method for manufacturing sautéed onion or sofrit. The method includes the steps of sautéing onion or sofrit ingredients in a rotary sautéing machine, and heating the machine with an auxiliary heater concurrently with the sautéing step, whereby the temperature at a center of the onion or sofrit ingredients in a rotary pot of the rotary sautéing machine is increased to 85-950° C. within 10 minutes; and after the temperature at the center of the onion or sofrit ingredients reaches 95° C., deglazing is continuously carried out by spraying water, as required, while maintaining the surface temperature of the onion or sofrit ingredients at 95-120° C. for 15 to 120 minutes, thereby effecting sautéing processing. The method also includes the step of oscillating the rotary sautéing machine concurrently with the sautéing step. According to the present invention, it is possible to easily manufacture sautéed onion and sofrit which has a less pungent taste, is superior in the sweet taste and the caramel flavor and in the shape retention property, and can greatly improve the flavor of hamburger, soup, pasta sauce and the like.
    • 本发明涉及一种生产洋葱或葱的方法。 该方法包括以下步骤:在旋转式调味机中调味洋葱或其成分,并在烹调步骤的同时用辅助加热器对机器进行加热,由此在转盘的转盘中的洋葱或其成分的中心处的温度 调料机在10分钟内升至85-950℃; 并且在洋葱中心的温度达到95℃后,根据需要通过喷洒水连续进行除冰,同时保持洋葱或成分成分的表面温度在95-120℃,以便 15至120分钟,从而进行调味处理。 该方法还包括与调味步骤同时摆动旋转式调料机的步骤。 根据本发明,可以容易地制造具有较少刺激性味道的炒洋葱和甜味,具有优良的甜味和焦糖味,并具有保湿性,并且可以大大提高汉堡包汤的味道 ,意大利面酱等。