专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO0215714A2 CONTINUOUS COOKING APPARATUS AND METHOD EMPLOYING HYDROSTATIC PRESSURE 审中-公开
标题翻译：连续烹饪设备和采用液压的方法
公开(公告)号：WO0215714A2
公开(公告)日：2002-02-28
申请号：PCT/US0141819
申请日：2001-08-22
申请人： HOWDEN FOOD EQUIPMENT CORP
发明人： DEFRANCISCI LEONARD , DEFRANCISCI LEONARD J
IPC分类号： A23L5/10 , A47J27/16 , A47J37/08 , A23L1/00 , A47J37/04
CPC分类号： A47J27/16 , A23L5/11 , A23L5/13 , A47J2027/008
摘要： A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a "U" -shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is substantially greater than ambient atmospheric pressure. The food is conveyed through the vessel, mostly cooking at the bottom, where the hydrostatic pressure facilitates a cooking of the food at a rate substantially greater than a rate at ambient pressure. A further aspect of the invention is a method for reducing wastewater output and makeup water usage when cooking a food containing a complex carbohydrate. This method causes released complex carbohydrate to cause a lower viscosity increase than at ambient pressure, thereby increasing a cooking effectiveness of the water and reducing a need for adding makeup water and disposing of wastewater.
摘要翻译：一种用于烹饪食物的方法包括在具有高度足够的“U”形结构的烹饪容器中加热液体烹饪介质，并添加足够的培养基以获得基本上大于环境温度的预定较低深度处的流体静压气压。食物通过容器输送，主要在底部烹饪，其中静水压力有利于食物的烹饪速率大大高于环境压力下的速率。本发明的另一方面是一种用于在烹饪含有复合碳水化合物的食物时减少废水输出和补充用水量的方法。该方法导致释放的复合碳水化合物导致比环境压力更低的粘度增加，从而增加了水的烹饪效力并且减少了添加补充水和处理废水的需要。

2. 发明申请

WO0215714A9 CONTINUOUS COOKING APPARATUS AND METHOD EMPLOYING HYDROSTATIC PRESSURE 审中-公开
标题翻译：连续烹饪设备和采用静水压力的方法
公开(公告)号：WO0215714A9
公开(公告)日：2003-02-13
申请号：PCT/US0141819
申请日：2001-08-22
申请人： HOWDEN FOOD EQUIPMENT CORP
发明人： DEFRANCISCI LEONARD , DEFRANCISCI LEONARD J
IPC分类号： A23L5/10 , A47J27/16 , A47J37/08 , A23L1/00 , A23L1/01 , A23L3/04 , A23L3/18 , A47J27/18 , A47J37/04 , A47J37/12
CPC分类号： A47J27/16 , A23L5/11 , A23L5/13 , A47J2027/008
摘要： A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a "U" -shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is substantially greater than ambient atmospheric pressure. The food is conveyed through the vessel, mostly cooking at the bottom, where the hydrostatic pressure facilitates a cooking of the food at a rate substantially greater than a rate at ambient pressure. A further aspect of the invention is a method for reducing wastewater output and makeup water usage when cooking a food containing a complex carbohydrate. This method causes released complex carbohydrate to cause a lower viscosity increase than at ambient pressure, thereby increasing a cooking effectiveness of the water and reducing a need for adding makeup water and disposing of wastewater.
摘要翻译：一种用于烹饪食物的方法包括在具有“U”形结构的烹饪容器中加热液体烹饪介质，所述U形结构具有足够的高度，并添加足够的介质，以达到预定较低深度的静水压力，该较低深度基本上大于环境温度气压。食物通过容器输送，主要是在底部烹饪，其中静水压力有助于以比环境压力下的速率快的速度烹饪食物。本发明的另一方面是当烹饪含有复合碳水化合物的食物时，减少废水输出和补充水的使用方法。这种方法使释放的复合碳水化合物比环境压力下降的粘度增加，从而提高了水的蒸煮效率，并减少了添加补充水和处理废水的需要。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式