CN102949084B - Intelligent Chinese food cooking device and cooking method thereof - Google Patents
Intelligent Chinese food cooking device and cooking method thereof Download PDFInfo
- Publication number
- CN102949084B CN102949084B CN201210355574.1A CN201210355574A CN102949084B CN 102949084 B CN102949084 B CN 102949084B CN 201210355574 A CN201210355574 A CN 201210355574A CN 102949084 B CN102949084 B CN 102949084B
- Authority
- CN
- China
- Prior art keywords
- temperature
- cooking
- container
- heating
- chinese meal
- 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.)
- Expired - Fee Related
Links
Abstract
The invention relates to an intelligent Chinese food cooking device and a cooking method thereof. The invention can used for solving the problem that the standardized production of cooked food can not be carried out in the prior art; the key points of the technical scheme in the invention are as follows: the intelligent Chinese food cooking device also comprises a main control module, a container temperature detection unit, a drive temperature detection unit, a clock control unit and a power control unit, the input end of a drive control unit, the output end of the container temperature detection unit, the output end of the drive temperature detection unit, the clock control unit and the power control unit are electrically connected with the main control module, the output end of the drive control unit is electrically connected with the control end of heating equipment, the detection end of the power control unit is electrically connected with an excitation coil, the monitoring end of the drive temperature detection unit is propped against the drive control unit, and the monitoring end of the container temperature detection unit is propped against a container. The intelligent Chinese food cooking device can realize the cooking of combination of multiple Chinese food technologies, is used for carrying out the standardized production of cooked food and business application, and is low in investment and easy to realize.
Description
Technical field
The present invention relates to a kind of SMART COOKWARE, particularly the intelligent Chinese meal cooker of one and cooking methods thereof.
Background technology
The preparation method of Chinese meal dish is that we are worth proud place always, and it makes the mouthfeel taste of various food materials perfectly be embodied.But the culinary art skill and technique of Chinese meal dish is difficult to grasp, even if with the difference of a course due to cooking method, the dynamically duration and degree of heating, the vegetable taste produced has bigger difference.The cooking methods of Chinese tradition dish mainly comprises: fried, fried, cooked, fried, more than the 20 kind of method such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix.Its cooking process is according to selected different culinary art food materials, adopts the cooking methods of different permutation and combination to carry out culinary art and has come.Complete each cooking process, according to selected different culinary art food materials, adopt the cooking methods of different permutation and combination to cook.Owing to putting into different food materials or the different amount of identical food materials, the speed of heat conduction is different, cook is needed rule of thumb to regulate the duration and degree of heating, mobile pan-furnace fire distance to control heating, therefore grasping the key that dynamic duration and degree of heating control and dynamic temperature control are culinary arts, is also the difficult point of Chinese meal culinary art.Therefore controlling the duration and degree of heating, namely temperature, is the key controlling to adopt different cooking methods.Simultaneously as the intermediate medium that heat transmits, vital effect is also played for heat food.Intermediate medium comprises water under normal circumstances, oil, the mixing of water oil and water vapour, it is water that current SMART COOKWARE can complete intermediate medium well, exploding when oil and water vapour, boil, the intelligent cooking of single means such as to stew, but during corresponding water oil mixing, the dish of multiple cooking skill mixing is cooked, current intelligent cooking equipment is just helpless, even simply decoct stir-fry step, current intelligent cooking equipment also can only accomplish the effects such as similar baking is fried, cannot reach real and decoct stir-fry effect, better cannot realize equally also having and steam stewing cooking skill, inadequate boiling can only be reached, fried effect, for the dish that many cooking skills mix, automatic standard cannot be realized fire.
China Patent Publication No. CN1364436A, in 12 days January calendar year 2001 of publication date, discloses a kind of full automatic intelligent cooking method, comprises the following steps: determine that every a dish corresponds to a name encoding and is called that dish is encoded; According to dish requirement, debug out and be called that expert cooks the cooking program of database; Dish program coding is read in by input unit; Garnishes, batching needed for this dish are loaded delivery device; CCU, according to the dish coding read in, runs corresponding cooking program, starts and control the cooking that device for cooking etc. completes dish automatically.This technical scheme can realize intelligent cooking to a certain extent, but, for the upper difficult problem that there is more interference deviation during a lot of culinary art, still do not provide perfect solution, cause same course meat and fish dishes, repeatedly cooking result has very large Technique deviation, and the tender and maturity of Jiao of mouthfeel, taste and dish has a great difference, one dish one that substantially cannot realize little share is cooked, and cannot carry out the dish adjustment of meeting the market requirement.Such as:
Food materials culinary art time initial temperature deviation, as preparation raw material with condiment because storage ambient is different from cooking environments, when initial culinary art, there is certain temperature deviation.Temperature of boiler deviation, namely because pot storage environment is different, and causes pot temperature of boiler when cooking initial also different.Seasonal environment temperature contrast main cause is along with seasonal variations indoor temperature also changes thereupon.Device start initial temperature and coefficient of heat transfer, stove and accessory and pan etc., under the room temperature environment temperature impact of Various Seasonal, also exist temperature deviation.Soup stock viscosity deviation, viscosity has influence on thermal conductivity factor, finally can be converted into the deviation of kettle temperature.The deviation of pot cover seal degree causes the change of water content in pot, and seal degree is related to coefficient of heat transfer, finally can be converted into the deviation of kettle temperature.The deviation produced in dish layoutprocedure, mainly the heat demand difference that causes of the deviation of food materials input amount, finally can be converted into the deviation of kettle temperature.There is the deviation of processing technology in pan itself, heat produces speed and conduction deviation, finally can be converted into the deviation of kettle temperature.Firing equipment own power deviation, the difference of firing equipment components and parts causes Difference of Output Power, finally can be converted into the deviation of kettle temperature; The aging power output deviation that also can cause of firing equipment.The deviation of operating voltage, electric current is reflected as the power deviation of firing equipment, and equipment Difference of Output Power finally can be converted into the deviation of kettle temperature.These many deviations all can cause same course meat and fish dishes, repeatedly cook result and have very large Technique deviation, tender and the maturity of Jiao of mouthfeel, taste and dish has a great difference to cause the discomfort of user, cannot carry out the standardized production of dish, also just cannot carry out the problem of business application.Simultaneously also to there is unit cost higher for this technical scheme, and utilization of area rate is also poor, and cannot enter the problem of family at all.
Summary of the invention
When the object of the invention is to solve the mixing of prior art corresponding water oil, the dish of multiple cooking skill mixing is cooked, current intelligent cooking equipment is just helpless, even simply decoct stir-fry step, current intelligent cooking equipment also can only accomplish the effects such as similar baking is fried, real decocting cannot be reached and fry effect simultaneously, with course meat and fish dishes, repeatedly cook result and have very large Technique deviation, mouthfeel, tender and the maturity of Jiao of taste and dish has a great difference, easily cause the discomfort of eater, the standardized production of dish cannot be carried out, also the problem of business application cannot be carried out, a kind of technological standards is provided, be applicable to realizing Chinese meal to comprise and decoct stir-fry and fry various cooking skill, and the intelligent Chinese meal cooker of investment little Yi realization and cooking methods thereof.
The technical solution adopted for the present invention to solve the technical problems is: a kind of intelligent Chinese meal cooker, powered by power circuit, comprise the firing equipment with some groups of excitation coils, driving control unit and the container matched with firing equipment, described excitation coil carries out switch control rule by driving control unit, it is characterized in that: described intelligent Chinese meal cooker also comprises main control module, vessel temp detecting unit, actuation temperature detecting unit, clock control cell and power control unit, the input of described driving control unit, vessel temp detecting unit output, actuation temperature detecting unit output, clock control cell and power control unit are all electrically connected with described main control module, the output of described driving control unit is electrically connected with the control end of firing equipment, described power control unit test side is electrically connected with described excitation coil, the monitoring side of described actuation temperature detecting unit abuts with described driving control unit, described vessel temp detecting unit monitoring side abuts with described container.Such setting, main control module by vessel temp detecting unit, actuation temperature detecting unit, clock control cell and power control unit testing time running parameter and ambient parameter, by built-in process control firing equipment, the dish raw material in container is cooked, in the process by the power back-off within the process time, control the speed of the variations in temperature corresponding to changed power of firing equipment and variations in temperature, just, reach the effect that the traditional Chinese meal of simulation is cooked.In control procedure, temperature and power control to be all closed-loop control, reach stability contorting, under identical process controls, even if exist, raw material is thrown, environment temperature error factors, also can complete cooking process, and by the control errors of dish the key technical indexes within 3%, the sallow degree error stammered in the bottom of a pan of such as stewing young meal would not be greater than 3%, realizes process standardization, and investment little Yi realizes.
As preferably, described intelligent Chinese meal cooker also includes communication control module, and described communication control module is electrically connected by data wire with described main control module, and described communication control module is also powered by power circuit.Such setting, can transmit current cooking process by the mode of Long-distance Control, ensure that the dish cooking process that per pass is identical is all identical and remote-controllable, ensure that the standardization of dish cooking.
A kind of intelligent Chinese meal cooking methods, is suitable for and intelligent Chinese meal cooker, it is characterized in that: comprise the following steps:
Cooking step one: first carry out initializing set, feed intake, then execution environment temperature detection;
Cooking step two: according to the selection of user, intelligent Chinese meal cooker obtains the technique main-process stream comprising one section or some sections cooking techniques technique formation, determines the time of every section of cooking techniques technique, target temperature and initialization power;
Cooking step three: intelligent Chinese meal cooker is by performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill successively;
Cooking step four: intelligent Chinese meal cooker is when performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill, Real-Time Monitoring container and driving control unit temperature, if when actual measurement vessel temp is greater than or less than processing technology design temperature, enter automatic regulating step, when driving control unit temperature is too high, perform cooling step;
Cooking step five: intelligent Chinese meal cooker judges whether technique main-process stream completes, if technique main-process stream completes, terminates the work of intelligent Chinese meal cooker, otherwise re-executes cooking step three.
In initial cooking status, each segment process pre-sets the temperature of various cooking methods needed for its each timing node collected, after cooking equipment starts, under temperature control and power frequency conversion means, requiring that appropriate take time as axis at dish by giving birth in ripe process according to the culinary art of traditional dish, accurately transmitting the heat needed.According to selected different culinary art food materials, by fried, fried, cooked, fried, more than the 20 kind of method such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix, adopt the cooking methods of different permutation and combination to cook.The temperature data of the mixing of above-mentioned intermediate medium water, oil, water oil and water vapour, according to temperature data and Temperature Control Model, work out technological process when various vegetable makes and the cooking process of each timing node control temperature, and cooking process is implanted in control unit, control electrical heating controllable temperature stove and accessory by control unit and complete vegetable making.In this process, due to water, oil, the mixing of water oil and the temperature range control of water vapour and the temperature dynamic regulative mode of uniqueness, achieve standardization and the intellectuality of Chinese meal culinary art.The method, to meet technological standards, technique quantitatively, technical recipe, technological process and main ingredient the requirement of preserving type etc. aspect, defines the method for Chinese meal standardized, solve a difficult problem for Chinese meal standardized, and investment little Yi realizes.Meanwhile, the present invention is provided with an automatic regulating step, according to target temperature and the automatic regulating power of Current Temperatures, reaches elimination error, improves the effect of dish Cuisine standardization.
As preferably, described cooking techniques technique comprise in following processing technology any one:
Processing technology one: cooking method is for boiling and stewing, and container inner medium is water, in container, temperature is controlled within the scope of Celsius temperature 99-105 degree;
Processing technology two: cooking method is fried, container inner medium is oil, and in container, temperature is controlled within the scope of Celsius temperature 170-250 degree;
Processing technology three: cooking method is for decocting, fry, cook, stir-fry before stewing and mixing, and container inner medium is the mixing of water oil, and in container, temperature is controlled within the scope of Celsius temperature 130-170 degree;
Processing technology four: cooking method is stewing and steaming, and container inner medium is water vapour, and in container, temperature is controlled within the scope of Celsius temperature 100-110 degree.
Described technique main-process stream comprises the combination of any one processing technology or any several processing technology in above-described processing technology.When carrying out processing dish-cooking according to technique main-process stream, according to the difference of container inner medium and the difference of cooking method, can adopt different cooking temps, and selected cooking temp all sets rationally, this guarantees, even if in same container, corresponding different medium and cooking skill, by adjusting different heating-up temperatures and firing rate, complete existing Chinese meal simulation culinary art can both be realized, reach the object of the full intelligence of standardization.
As preferably, in described processing technology four, according to the quality of feed intake quality and the container medium of setting, 3rd heating-up temperature of setting firing equipment and the 3rd heat time, 3rd heating-up temperature and the 3rd heat time draw by experiment, kept for the 3rd heat time with the 3rd heating-up temperature heating container cooking dishes, in heating process, in container medium, moisture starts evaporation, formation steam rises, because dish self-temperature is lower than steam temperature, water vapour rises attachment with on dish, carry out condensation, recover liquid reflux to the bottom of a pan, form water circulation, kettle temperature is made to remain on stable state of temperature, reach the stable maintenance that dish steams stewing state, complete processing technology four.It is also very scabrous for carrying out simulation culinary art time container inner medium is water, can not water temperature in container be promoted too high owing to steaming stewing operation, otherwise there will be the situation of evaporate to dryness, simultaneously can not control temperature too low, the not thorough of steaming can be caused like that, in firing so actual, manually operated mode often can only be adopted to carry out, what user adopted is the method for the Artificial Control duration and degree of heating, once heating-up temperature is too high, water circulation in container will be broken, aqueous water can reduce always, the situation of dry blowing will soon be become, user is needed to be forced to add water or regulate the duration and degree of heating, and existing a lot of firing equipment, also habitually this point is inherited, only simple heating can be carried out, the moisture in container is caused to run off in a large number, user has to carry out manual operations, user is needed to pay more concern, the effect that intelligence is fired can not be reached, and, also the quality disunity of dish own can be made, business-like running cannot be carried out.And adopt this preferred version, due to the temperature of container inner medium accurately can be controlled, heating-up temperature by stability contorting at 100-110 degree, ensure that the stable of the temperature in container, reach thermal balance, ensure that the smooth and easy of water circulation in container, both there will not be dry blowing, also the food materials that steam will be caused not yet done due to underheat.
As preferably, in described processing technology three, according to the quality of feed intake quality and the container medium of setting, first heating-up temperature of setting firing equipment, second heating-up temperature, first heat time and the second heat time, first heating-up temperature, second heating-up temperature, first heat time and the second heat time draw by experiment, wherein, for continuing the first heat time heating container with the first heating-up temperature, the numerical value choosing method of the first heating-up temperature and the first heat time guarantees that in container medium, moisture more than 80% is cooked dry, first with the first heating-up temperature heating container cooking dishes, after the first heat time, in container medium, moisture more than 80% is cooked dry, now with the second heating-up temperature heating container, in container bottom medium, the temperature of oil starts to rise, the water droplet that elaioleucite is accelerated vaporization drives, the state that the violent elaioleucite produced in the second heat time inner pressurd vessel and the mixture of water splash, complete processing technology three.It is the most scabrous for carrying out simulation culinary art time container inner medium is oil mixing with water, due to the mixing of profit, can only synchronously heating of profit, cause the degree that cannot reach the making of simulation Chinese meal in the processes such as stir-fry, the effect of boiling and exploding can only be reached, for Chinese meal preparation methods such as frys, cannot reach completely, and adopt this preferred version, due to the temperature of container inner medium accurately can be controlled, and the adjustment of multiple activation coil also can ensure the transient change of temperature, this has a larger transient temperature poor just to the second heating-up temperature work and the first heating-up temperature work, the state that the mixture reaching violent elaioleucite and the water produced in inner pressurd vessel splashes, the Chinese meal achieved when the oil mixing with waters such as stir-frys decocted by simulation Chinese meal is simulated and is cooked.
As preferably, described automatic regulating step comprises the following steps:
Automatic regulating step one: first judge whether actual measurement vessel temp exceedes hardware setting maximum temperature, if actual measurement vessel temp exceedes hardware setting maximum temperature, then enter automatic regulating step five;
Automatic regulating step two: the operating power automatically regulating current firing equipment according to setting;
Automatic regulating step three: rejudge current container temperature after time delay and whether be less than design temperature, if current container temperature is less than design temperature, performs cooking step three by current operating power, if current container temperature is still greater than design temperature, perform automatic regulating step four;
Automatic regulating step four: judge whether current firing equipment operating power has been minimum operating power, if, current firing equipment operating power be not minimum operating power then redirect perform automatic regulating step two, if, firing equipment operating power be minimum operating power and vessel temp still constantly rise reach hardware setting maximum temperature, then redirect performs automatic regulating step five;
Automatic regulating step five: current firing equipment quits work;
Automatic regulating step six: after time delay when whether current container temperature is less than hardware setting maximum temperature, restart firing equipment.
Such setting, firing equipment can pass through automatic regulating step, different downshift modes is adopted to ensure the reliably controlled of temperature, the accuracy ensureing transient temperature is heat absorption accurate in container, culinary art gimmick for various dish has good guarantee, achieve dish in container and meet standardisation requirements culinary art, make dish can reach coml requirement as a kind of same degree of product.
As preferably, being set as in described automatic regulating step two: U=P-k (t-T), wherein P is current operating power, it is the initial power that user is arranged during first computing, T is target temperature, t is actual container temperature, and U is actual execution power, and k is the proportionality coefficient of artificial setting.In the method for adoption rate coefficient adjustment of the present invention be because, transient temperature is needed to have response speed faster just can reach dish culinary art accurate simulation conventional culinary means in dish cooking process, the temperature transient change faster that needs especially of the culinary art particularly during oil mixing with water responds effect, the heat that in dish culinary art integrated artistic, dish absorbs then can be adjusted by adjustment ensemble average power, therefore the method that adoption rate regulates improves firing equipment power downshift response speed, reach the fast-changing requirement of transient temperature, also ensure that the sum of the heat that dish absorbs in integrated artistic simultaneously, reach the object accurately controlling dish.
As preferably, after described cooking step one completes, perform before cooking step two performs and detect compensation process, described detection compensation process comprises the following steps:
Detect compensation process one: the real time temperature of sensor with carry out contrast by the normal temperature manually arranged and draw circumstance of temperature difference, delimit temperature range according to setting data;
Detect compensation process two: judge whether circumstance of temperature difference is in temperature range, if be in the temperature range of setting, perform and detect compensation process three, otherwise redirect performs cooking step two;
Detect compensation process three: the proportional compensation or the fixed value compensation that cooked dish are carried out to the process time, when the real time temperature of sensor is in design temperature deviation X degree, then the firing equipment auto-compensation dish first paragraph process time (X/10) % or after adding X/10 second redirect perform cooking step two.
Such setting, the interference that in when ensure that the temperature difference of working environment and other error interferences can not be cooked dish, heat absorption and total technological process cause, ensure that the uniformity of dish quality.
As preferably, described cooling step is the combination of any working method in direct shutdown, warning or low-power heat insulation work three kinds of working methods.
Substantial effect of the present invention is: the present invention can decoct, fries, steams, boils in a covered pot over a slow fire, boils, the making effect that cooking skill commonly used by various Chinese meal such as to explode by real simulated implementation, for same course meat and fish dishes, adopt same cooking methods, the dish made all has the tender and maturity of Jiao of identical mouthfeel, taste and dish, meet the standardized production of dish and the requirement of business application, and the present invention invests little Yi realization.
Accompanying drawing explanation
Fig. 1 is a kind of circuit block diagram of the present invention;
Fig. 2 is the main method flow diagram of one of the present invention;
Fig. 3 is a kind of method flow diagram detecting compensation process in the present invention;
Fig. 4 is a kind of method flow diagram of automatic regulating step in the present invention.
In figure: 1, main control module, 3, communication control module, 4, driving control unit, 5, firing equipment, 6, control panel, 7, control system is started, 8, vessel temp detecting unit, 9, actuation temperature detecting unit, 10, power control unit, 11, circuit safety detecting unit, 12, circuit safety alarm unit, 13, power circuit.
Detailed description of the invention
Below by specific embodiment, and by reference to the accompanying drawings, technical scheme of the present invention is described in further detail.
Embodiment:
A kind of intelligent Chinese meal cooker (see accompanying drawing 1), powered by power circuit 13, comprise the firing equipment 5 with some groups of excitation coils, driving control unit 4 and the container matched with firing equipment 5, described excitation coil carries out switch control rule by driving control unit 4, described intelligent Chinese meal cooker also comprises main control module 1, circuit safety detecting unit 11, circuit safety alarm unit 12, control panel 6, start control system 7, vessel temp detecting unit 8, actuation temperature detecting unit 9, clock control cell and power control unit 10, the input of described driving control unit 4, vessel temp detecting unit 8 output, actuation temperature detecting unit 9 output, clock control cell and power control unit 10 are all electrically connected with described main control module 1, the output of main control module 1 is electrically connected with control panel 6 and the data-signal input/output terminal starting control system 7, the output of described driving control unit 4 is electrically connected with the control end of firing equipment 5, described power control unit 10 test side is electrically connected with described excitation coil, the monitoring side of described actuation temperature detecting unit 9 abuts with described driving control unit 4, described vessel temp detecting unit 8 monitoring side abuts with described container.The output of circuit safety detecting unit 11 is electrically connected with the input of main control module 1, the alarm signal input of circuit safety alarm unit 12 is electrically connected with the output of main control module 1, described intelligent Chinese meal cooker also comprises communication control module 3, and described communication control module 3 is electrically connected by data wire with described main control module 1.Described container bottom is Tipple Bottom, and container bottom thickness is greater than the sidewall thickness of described container.Firing equipment in the present embodiment is electromagnetic oven.
A kind of intelligent Chinese meal cooking methods (see accompanying drawing 2), is suitable for and the intelligent Chinese meal cooker described in the present embodiment, comprises the following steps:
Cooking step one S1: first to carrying out initializing set, has comprised placement and the startup of firing equipment and device, has fed intake, and then detects the environment temperature comprising internal tank temperature, firing equipment heating surface and working environment;
After described cooking step one completes, need first to perform before not yet performing cooking step two and detect compensation process JB, described detection compensation process JB(is see accompanying drawing 3) comprise the following steps:
Detect compensation process one JB1: the real time temperature of sensor with carry out contrast by the normal temperature manually arranged and draw circumstance of temperature difference, delimit temperature range according to setting data;
Detect compensation process two JB2: judge whether circumstance of temperature difference is in temperature range, if be in the temperature range of setting, perform and detect compensation process three, otherwise redirect performs cooking step two;
Detect compensation process three JB3: the proportional compensation or the fixed value compensation that cooked dish are carried out to the process time, when the real time temperature of sensor is in design temperature deviation X degree, then the firing equipment auto-compensation dish first paragraph process time (X/10) % or after adding X/10 second redirect perform cooking step two.What adopt in the present embodiment is proportional compensation, after (X/10) % of i.e. firing equipment auto-compensation dish first paragraph process time, redirect performs cooking step two, the present embodiment also can think setting by adjustment, realize fixed value compensation, after X/10 second of firing equipment auto-compensation dish first paragraph process time, redirect performs cooking step two.
Cooking step two S2: according to the selection of user, intelligent Chinese meal cooker obtains the technique main-process stream comprising one section or some sections cooking techniques technique formation, determines the time of every section of cooking techniques technique, target temperature and initialization power;
Cooking step Three S's 3: intelligent Chinese meal cooker is by performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill successively; Described cooking techniques technique comprise in following processing technology any one:
Processing technology one: cooking method is for boiling and stewing, and container inner medium is water, in container, temperature is controlled within the scope of Celsius temperature 99-105 degree; Realize boiling and stewed technique to cover the food materials 99-105 degree that carries out heating in water.
Processing technology two: cooking method is fried, container inner medium is oil, and in container, temperature is controlled within the scope of Celsius temperature 170-250 degree; Carry out heating 170-250 degree to realize Zha Zhe road technique to cover food materials in water.
Processing technology three: cooking method is for decocting, fry, cook, stir-fry before stewing and mixing, and container inner medium is the mixing of water oil, and in container, temperature is controlled within the scope of Celsius temperature 130-170 degree, in described processing technology three, according to the quality of feed intake quality and the container medium of setting, first heating-up temperature of setting firing equipment, second heating-up temperature, first heat time and the second heat time, first heating-up temperature, second heating-up temperature, first heat time and the second heat time draw by experiment, wherein, for continuing the first heat time heating container with the first heating-up temperature, the numerical value choosing method of the first heating-up temperature and the first heat time guarantees that in container medium, moisture more than 80% is cooked dry, first with the first heating-up temperature heating container cooking dishes, after the first heat time, in container medium, moisture more than 80% is cooked dry, now with the second heating-up temperature heating container, in container bottom medium, the temperature of oil starts to rise, the water droplet that elaioleucite is accelerated vaporization drives, the state that the violent elaioleucite produced in the second heat time inner pressurd vessel and the mixture of water splash, complete processing technology three.Reach the effect of perfect simulation traditional handicraft.
Processing technology four: cooking method is stewing and steaming, and container inner medium is water vapour, and in container, temperature is controlled within the scope of Celsius temperature 100-110 degree.In described processing technology four, according to the quality of feed intake quality and the container medium of setting, 3rd heating-up temperature of setting firing equipment and the 3rd heat time, 3rd heating-up temperature and the 3rd heat time draw by experiment, kept for the 3rd heat time with the 3rd heating-up temperature heating container cooking dishes, in heating process, in container medium, moisture starts evaporation, formation steam rises, because dish self-temperature is lower than steam temperature, water vapour rises attachment with on dish, carry out condensation, recover liquid reflux to the bottom of a pan, form water circulation, kettle temperature is made to remain on stable state of temperature, reach the stable maintenance that dish steams stewing state, complete processing technology four.
Cooking step four S4: intelligent Chinese meal cooker is when performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill, Real-Time Monitoring container and driving control unit temperature, if when actual measurement vessel temp is greater than processing technology design temperature, enter automatic regulating step ZT, then perform cooling step LQ when driving control unit temperature is too high; Described cooling step is the combination of any working method in direct shutdown, warning or low-power heat insulation work three kinds of working methods.Cooling step in the present embodiment is the combination of these two kinds of working methods of directly shutting down and report to the police, and wherein reports to the police to be realized by circuit safety alarm unit.Cooking step five: intelligent Chinese meal cooker judges whether technique main-process stream completes, if technique main-process stream completes, terminates the work of intelligent Chinese meal cooker, otherwise re-executes cooking step three.
Described automatic regulating step ZT comprises the following steps:
Automatic regulating step one ZT1: first judge whether actual measurement vessel temp exceedes hardware setting maximum temperature, if actual measurement vessel temp exceedes hardware setting maximum temperature, then enter automatic regulating step five;
Automatic regulating step two ZT2: the operating power automatically regulating current firing equipment according to setting; Being set as in described automatic regulating step two: U=P-k (t-T), wherein P current operating power are the initial power that user is arranged during first computing, T is target temperature, t is actual container temperature, and U is actual execution power, and k is the proportionality coefficient of artificial setting.The proportionality coefficient adopted in the present embodiment is 100.
Automatic regulating step three ZT3: rejudge current container temperature after time delay and whether be less than design temperature, if current container temperature is less than design temperature, performs cooking step three by current operating power, if current container temperature is still greater than design temperature, perform automatic regulating step four;
Automatic regulating step four ZT4: judge whether current firing equipment operating power has been minimum operating power, if, current firing equipment operating power be not minimum operating power then redirect perform automatic regulating step two, if, firing equipment operating power be minimum operating power and vessel temp still constantly rise reach hardware setting maximum temperature, then redirect performs automatic regulating step five;
Automatic regulating step five ZT5: current firing equipment quits work;
Automatic regulating step six ZT6: after time delay when whether current container temperature is less than hardware setting maximum temperature, restart firing equipment.
Specifically fire for pork braised in brown sauce:
Conventionally make, the experience needing chef to accumulate according to oneself, estimating out different cooking stage needs the great duration and degree of heating, and which type of pan completes cooking process.Traditional pork braised in brown sauce makes needs chef rule of thumb to select materials batching and put into seasoning matter, selects different pots to complete the culinary art in each stage.If receive juice process, because water is put slightly many, then chef needs according to the too much problem of the experience process soup of oneself.General culinary art pork braised in brown sauce needs the time of at least 45 minutes, need to regulate the duration and degree of heating to be adjusted to little fire again to big fire from big fire, operation is loaded down with trivial details, needs Artificial Control, and can not in same pot more than disposable realization all cooking methods, divide pot, fall pot manually realize different operations.When the present embodiment uses, according to pork braised in brown sauce traditional fabrication table as described in Table 1, by realizing and manufacturing experimently, in conjunction with various process, the means of simulation culinary art, make pork braised in brown sauce manufacture craft table as described in Table 2.And table 2 is inputted intelligent Chinese meal cooker, automatically generate the technique main-process stream that pork braised in brown sauce makes.
| Operation | Operation title | Timing node is temperature required |
| 1 | Cross oil | 145 degree |
| 2 | Colouring | 120 degree |
| 3 | Spice | Nothing |
| 4 | Boil | 105 degree |
| 5 | Slow stewed | 110 degree |
| 6 | Receive juice | 130 degree |
Table 1 pork braised in brown sauce traditional fabrication table
Table 2 pork braised in brown sauce manufacture craft table
When the present embodiment fires pork braised in brown sauce first, first to carrying out initializing set, feed intake, then execution environment temperature detection, draws circumstance of temperature difference, owing to being fire first, circumstance of temperature difference must be in outside temperature range, now, can read technique main-process stream, the technique main-process stream that pork braised in brown sauce makes is divided into four processing technology sections to be respectively the first processing technology section, adopts processing technology one to simulate the cooking skill boiled; Second processing technology section, adopts processing technology one to simulate the cooking skill stewed; 3rd processing technology section, adopts the mode suspending heating, by manually realizing spice technique; With the 4th processing technology section, adopt processing technology three to simulate the cooking skill decocted, be specifically divided into 18 sections of operations, comprise three variablees in every section of operation: setting-up time, setting power and target temperature.1-3 section operation simulates the cooking method boiled, the target temperature setting of boiling in processing technology section rises to 105 degree again from 168 degree to 99 degree, and the target temperature setting the first section of operation of 168 degree be because, can prevent like this, first section of target process temperature is too low, and after front a dishes makes, the temperature that temperature sensor obtains is greater than first section of target temperature, makes firing equipment normally cannot start work, 4-10 section simulates the cooking method stewed and paint, control the changed power of firing equipment, target temperature can be heated and be positioned at 117 degree of effects realizing simulation and stew for a long time, and temperature controlled to paint at 115 degree in end, whole segment process reaches the effect that simulation is stewed and painted, 11st section of time-out is that meat and material are mixed thoroughly, now stops heating operation, by completing mixing thoroughly of meat and material manually, 12-14 section simulates fried cooking methods, wherein, when performing the 12nd section of operation, target temperature 130 degree, and the heating-up temperature of preserving 130 degree continues 60 seconds heating containers reaches moisture more than 80% in container medium and cooked dry, now, target temperature 140 degree, rapid raising power, strengthen temperature increase rate instantaneously, temperature in container is remained on 140 degree, in container bottom medium, the temperature of oil starts to rise, the water droplet that elaioleucite is accelerated vaporization drives, the state that the violent elaioleucite produced in 60 seconds inner pressurd vessels of the 13rd section of operation and the mixture of water splash, perfectly achieve the technique that juice is received in simulation, after receipts juice completes, continue to be warmed to 145 degree with the 14th end operation, reach the effect that pork braised in brown sauce is excessively oily, achieve and receive juice and excessively oily object, final stage is set to insulation.Altogether need during culinary art 13.5 minutes and a stainless-steel pan.
When performing each processing technology, variations in temperature depends on the detection of temperature sensor to temperature of boiler completely, temperature value is transferred to Controlling model in slave computer, thus calculates required power.When the actual temperature that records exceeds or lower than target temperature, according to overtemperature or cooling rate, power regulates voluntarily and drops to lower heating power shelves or rise to arrange power from arranging power 1900W, forming one regulates controlled " automatic regulating step " to overcome environment, the error that the factors such as the heating of distinct device, pan, raw material input cause, under final a series of " error digestion platform " effect in process, at the end of vegetable culinary art, realize the standardization of dish product and uniformity.Such as, for the 3rd operation, in actual container, temperature is 106 degree, and so according to formula, U=P-k (t-T), P are 1900W, k be 100, t is 106 degree, and T is 105 degree, so.U=1900-100 (106-105)=1800W, that is, reality is performed power and reduces to 1800W by firing equipment automatically, carrys out reaching of realize target temperature.
As can be seen from above step, the present embodiment completes portion and combines by multiple cooking skill the dish made, wherein the present embodiment simulates and boils, stewes, the various means such as to decoct, concrete segmentation, also had oil, received the details techniques such as juice, and general firing equipment and cooker, intelligence cannot complete so numerous operations, even if, by manually participating in, it is also have great impact that standardization for dish makes, and mouthfeel, the vegetable of every course all can have larger difference, are not suitable for carrying out standardized operation.
The present embodiment is fired except above-mentioned pork braised in brown sauce, can also complete other dish, such as, for Steamed fish.Burn down pork braised in brown sauce and fire Steamed fish immediately, now, first to carrying out initializing set, feed intake, then execution environment temperature detection, draw circumstance of temperature difference, owing to being the pork braised in brown sauce fired first, cause circumstance of temperature difference must be in temperature range, perform and detect compensation process three, detect compensation process three: the proportional compensation cooked dish being carried out to the process time, when the real time temperature of sensor exceeds design temperature X degree, then (X/10) % of firing equipment auto-compensation dish first paragraph process time or rear redirect perform cooking step two.Cooking step two: according to the selection of user, intelligent Chinese meal cooker obtains and comprises technique main-process stream, determines the time of every section of cooking techniques technique, target temperature and initialization power; Cooking step three: intelligent Chinese meal cooker is by performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill successively; Cooking step four: intelligent Chinese meal cooker is when performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill, Real-Time Monitoring container and driving control unit temperature, if when actual measurement vessel temp is greater than processing technology design temperature, enter automatic regulating step, when driving control unit temperature is too high, perform cooling step; Cooking step five: intelligent Chinese meal cooker judges whether technique main-process stream completes, if technique main-process stream completes, terminates the work of intelligent Chinese meal cooker, otherwise re-executes cooking step three.Emphasis in this technique in flow process is the cooking skill that simulation is steamed, according to the quality of feed intake quality and the container medium of setting, the heating-up temperature of setting firing equipment and heat time, heating-up temperature and heat time draw by experiment, cook Steamed fish with the heating-up temperature heating container of setting and keep the heat time of setting, in heating process, in container medium, moisture starts evaporation, formation steam rises, because the principle self-temperature of Steamed fish is lower than steam temperature, water vapour rises attachment with on the raw material of Steamed fish, carry out condensation, carry out the water vapour after heat exchange and recover liquid reflux to the bottom of a pan, form water circulation, kettle temperature is made to remain on stable state of temperature, reach the stable maintenance that dish steams stewing state, complete the simulation of steaming state.When firing Steamed fish, heating-up temperature by stability contorting at 105 degree, ensure that the stable of the temperature in container, reach thermal balance, ensure that the smooth and easy of water circulation in container, because in general traditional handicraft, what user adopted is the method for the Artificial Control duration and degree of heating, once heating-up temperature is too high, water circulation in container will be broken, aqueous water can reduce always, the situation of dry blowing will soon be become, user is needed to be forced to add water or regulate the duration and degree of heating, and existing a lot of firing equipment, also habitually this point is inherited, only simple heating can be carried out, the moisture in container is caused to run off in a large number, user has to carry out manual operations, user is needed to pay more concern, the effect that intelligence is fired can not be reached, and, also the quality disunity of dish own can be made, business-like running cannot be carried out.And the present embodiment, obviously solve this technical barrier, reach perfect culinary art Steamed fish and other steam, the effect of stewing dish.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (7)
1. an intelligent Chinese meal cooking methods, is applicable to intelligent Chinese meal cooker, it is characterized in that: comprise the following steps:
Cooking step one: first carry out initializing set, feed intake, then execution environment temperature detection;
Cooking step two: according to the selection of user, intelligent Chinese meal cooker obtains the technique main-process stream comprising one section or some sections cooking techniques technique formation, determines the time of every section of cooking techniques technique, target temperature and initialization power;
Cooking step three: intelligent Chinese meal cooker is by performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill successively;
Cooking step four: intelligent Chinese meal cooker is when performing every section of cooking techniques processing simulation tradition Chinese meal cooking skill, Real-Time Monitoring container and driving control unit temperature, if when actual measurement vessel temp is greater than or less than processing technology design temperature, enter automatic regulating step, when driving control unit temperature is too high, perform cooling step;
Cooking step five: intelligent Chinese meal cooker judges whether technique main-process stream completes, if technique main-process stream completes, terminates the work of intelligent Chinese meal cooker, otherwise re-executes cooking step three;
Described automatic regulating step comprises the following steps:
Automatic regulating step one: first judge whether actual measurement vessel temp exceedes hardware setting maximum temperature, if actual measurement vessel temp exceedes hardware setting maximum temperature, then enter automatic regulating step five;
Automatic regulating step two: the operating power automatically regulating current firing equipment according to setting;
Automatic regulating step three: rejudge current container temperature after time delay and whether be less than design temperature, if current container temperature is less than design temperature, performs cooking step three by current operating power, if current container temperature is still greater than design temperature, perform automatic regulating step four;
Automatic regulating step four: judge whether current firing equipment operating power has been minimum operating power, if, current firing equipment operating power be not minimum operating power then redirect perform automatic regulating step two, if, firing equipment operating power be minimum operating power and vessel temp still constantly rise reach hardware setting maximum temperature, then redirect performs automatic regulating step five;
Automatic regulating step five: current firing equipment quits work;
Automatic regulating step six: after time delay when current container temperature is less than hardware setting maximum temperature, restart firing equipment.
2. intelligent Chinese meal cooking methods according to claim 1, is characterized in that: described cooking techniques technique comprise in following processing technology any one:
Processing technology one: cooking method is for boiling and stewing, and container inner medium is water, in container, temperature is controlled within the scope of Celsius temperature 99-105 degree;
Processing technology two: cooking method is fried, container inner medium is oil, and in container, temperature is controlled within the scope of Celsius temperature 170-250 degree;
Processing technology three: cooking method is for decocting, fry, cook, stir-fry before stewing and mixing, and container inner medium is the mixing of water oil, and in container, temperature is controlled within the scope of Celsius temperature 130-170 degree;
Processing technology four: cooking method is stewing and steaming, and container inner medium is water vapour, and in container, temperature is controlled within the scope of Celsius temperature 100-110 degree.
3. intelligent Chinese meal cooking methods according to claim 2, it is characterized in that: in described processing technology four, according to the quality of feed intake quality and the container medium of setting, 3rd heating-up temperature of setting firing equipment and the 3rd heat time, 3rd heating-up temperature and the 3rd heat time draw by experiment, kept for the 3rd heat time with the 3rd heating-up temperature heating container cooking dishes, in heating process, in container medium, moisture starts evaporation, formation steam rises, because dish self-temperature is lower than steam temperature, water vapour rises and is attached on dish, carry out condensation, recover liquid reflux to the bottom of a pan, form water circulation, kettle temperature is made to remain on stable state of temperature, reach the stable maintenance that dish steams stewing state, complete processing technology four.
4. intelligent Chinese meal cooking methods according to claim 2, it is characterized in that: in described processing technology three, according to the quality of feed intake quality and the container medium of setting, first heating-up temperature of setting firing equipment, second heating-up temperature, first heat time and the second heat time, first heating-up temperature, second heating-up temperature, first heat time and the second heat time draw by experiment, wherein, for continuing the first heat time heating container with the first heating-up temperature, the numerical value choosing method of the first heating-up temperature and the first heat time guarantees that in container medium, moisture more than 80% is cooked dry, first with the first heating-up temperature heating container cooking dishes, after the first heat time, in container medium, moisture more than 80% is cooked dry, now with the second heating-up temperature heating container, in container bottom medium, the temperature of oil starts to rise, the water droplet that elaioleucite is accelerated vaporization drives, the state that the violent elaioleucite produced in the second heat time inner pressurd vessel and the mixture of water splash, complete processing technology three.
5. intelligent Chinese meal cooking methods according to claim 1, it is characterized in that: being set as in described automatic regulating step two: U=P-k (t-T), wherein P is current operating power, it is the initial power that user is arranged during first computing, T is target temperature, t is actual container temperature, and U is actual execution power, and k is the proportionality coefficient of artificial setting.
6. intelligent Chinese meal cooking methods according to claim 1, is characterized in that: after described cooking step one completes, and perform before cooking step two performs and detect compensation process, described detection compensation process comprises the following steps:
Detect compensation process one: the real time temperature of sensor with carry out contrast by the normal temperature manually arranged and draw circumstance of temperature difference, delimit temperature range according to setting data;
Detect compensation process two: judge whether circumstance of temperature difference is in temperature range, if be in the temperature range of setting, perform and detect compensation process three, otherwise redirect performs cooking step two;
Detect compensation process three: the proportional compensation or the fixed value compensation that cooked dish are carried out to the process time, when real time temperature and the design temperature deviation X degree of sensor, then the firing equipment auto-compensation dish first paragraph process time (X/10) % or after adding X/10 second redirect perform cooking step two.
7. intelligent Chinese meal cooking methods according to claim 6, is characterized in that: described cooling step is the combination of any working method in direct shutdown, warning or low-power heat insulation work three kinds of working methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210355574.1A CN102949084B (en) | 2012-09-24 | 2012-09-24 | Intelligent Chinese food cooking device and cooking method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210355574.1A CN102949084B (en) | 2012-09-24 | 2012-09-24 | Intelligent Chinese food cooking device and cooking method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102949084A CN102949084A (en) | 2013-03-06 |
| CN102949084B true CN102949084B (en) | 2015-04-22 |
Family
ID=47758901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210355574.1A Expired - Fee Related CN102949084B (en) | 2012-09-24 | 2012-09-24 | Intelligent Chinese food cooking device and cooking method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102949084B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101546007B1 (en) * | 2013-07-23 | 2015-08-20 | 주식회사 로닉 | Automatic Apparatus for Cooking with Improved Sensor |
| CN105873478A (en) * | 2013-09-10 | 2016-08-17 | 帕力特家电公司 | Modulated and controlled cooking methods and systems for performing the same |
| CN105877461B (en) * | 2014-09-09 | 2018-12-25 | 倪国森 | Sequence feed intake artificial intelligence can be switched cooking machine |
| FR3045303B1 (en) * | 2015-12-16 | 2018-03-30 | Seb Sa | INTERFACE AND CONTROL ASSEMBLY |
| CN114424881A (en) * | 2017-03-10 | 2022-05-03 | 李明守 | Intelligent pot |
| CN108261048B (en) * | 2018-03-09 | 2020-10-02 | 九阳股份有限公司 | Cooking process of cooking machine |
| CN108731035A (en) * | 2018-06-06 | 2018-11-02 | 深圳酷平方科技有限公司顺德分公司 | One-touch intelligent cooking electromagnetic oven |
| CN108535430A (en) * | 2018-06-06 | 2018-09-14 | 深圳酷平方科技有限公司顺德分公司 | A kind of curing detection module |
| CN109965688B (en) * | 2019-04-12 | 2020-11-10 | 九阳股份有限公司 | Food cooking method of steam heating cooking appliance |
| CN112256068B (en) * | 2020-10-09 | 2021-11-12 | 珠海格力电器股份有限公司 | Cooking control method and cooking device |
| CN114680564B (en) * | 2020-12-29 | 2024-01-23 | 珠海优特智厨科技有限公司 | Cooking control method, cooking control device, storage medium and computer equipment |
| CN112923403B (en) * | 2021-02-19 | 2022-03-22 | 珠海格力电器股份有限公司 | Control method and device of gas stove, controller and gas stove system |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980000291A (en) * | 1996-06-04 | 1998-03-30 | 구자홍 | How to adjust the temperature of the warm rice cooker |
| CN101238948B (en) * | 2007-02-07 | 2010-12-22 | 张华� | Automatically cooking method and apparatus |
| CN101273834A (en) * | 2007-03-29 | 2008-10-01 | 珠海优特电力科技股份有限公司 | Wireless intelligent cuisine apparatus, cuisine stove and accessories, cuisine device and working method |
| CN102375415B (en) * | 2010-08-10 | 2016-08-24 | 深圳市爱可机器人技术有限公司 | Cooking heating control method |
| CN203015777U (en) * | 2012-09-24 | 2013-06-26 | 张杭生 | Intelligent chinese food cooking device |
-
2012
- 2012-09-24 CN CN201210355574.1A patent/CN102949084B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102949084A (en) | 2013-03-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102949084B (en) | Intelligent Chinese food cooking device and cooking method thereof | |
| CN103142147B (en) | Intelligent Chinese meal cooking device special for frying and cooking method thereof | |
| CN102920309B (en) | Method and system for realizing standardized cooking by using intelligent temperature control | |
| US10667638B2 (en) | Recipe generation system for cooking device, and cooking device | |
| CN101415999B (en) | Cooking methods for a combined oven | |
| CN101940433B (en) | Electric heating kettle with weighting function and weighting control method thereof | |
| CN101936549B (en) | Gas stove with weighing function and weighing control method thereof | |
| CN106724736A (en) | Automatic watering grill pan | |
| CN103082862B (en) | A kind of steaming egg control method of electric pressure cooking saucepan | |
| CN101317635B (en) | Cooking method and device for automatically receiving juice and frying dish | |
| CN1364436A (en) | Full automatic intelligent cooking method and system | |
| CN109259579A (en) | Electric steam box control method and electric steam box | |
| CN109793421A (en) | Cooking control method and culinary art control device, storage medium and pressure cooking appliance | |
| CN203015777U (en) | Intelligent chinese food cooking device | |
| CN106909103A (en) | Method for carrying out computer intelligent cooking control based on sensing data | |
| CN203168917U (en) | Intelligent Chinese food cooking device for frying and roasting | |
| CN202820887U (en) | System adopting intelligent temperature control to achieve standard cooking | |
| CN101000149A (en) | Multifunction microwave oven with overheat steam | |
| CN110403459A (en) | Cabinet type halogen boils machine | |
| CN206166593U (en) | Intelligence breakfast machine | |
| CN209203040U (en) | A kind of domestic full-automatic food processor | |
| CN203731509U (en) | Intelligent microwave oven capable of simultaneously cooking multiple dishes | |
| CN206836768U (en) | A kind of embedded-type electric steam box | |
| CN100490671C (en) | Instant rice | |
| JP2831746B2 (en) | Program cooker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHANG HANGSHENG Free format text: FORMER OWNER: HANGZHOU HONGNI KITCHEN RESTAURANT MANAGEMENT CO., LTD. Effective date: 20130520 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 310000 HANGZHOU, ZHEJIANG PROVINCE TO: 310006 HANGZHOU, ZHEJIANG PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20130520 Address after: 702, room 1, unit 2, building 99, 310006 Yanan Road, Shangcheng District, Zhejiang, Hangzhou Applicant after: Zhang Hangsheng Address before: 310000 Nanshan Road, Shangcheng District, Zhejiang, Hangzhou 144-2, China Applicant before: Hangzhou Hongni Kitchen Restaurant Management Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150422 Termination date: 20170924 |