CN107361665B - Pulping method of food processor - Google Patents
Pulping method of food processor Download PDFInfo
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- CN107361665B CN107361665B CN201610322864.4A CN201610322864A CN107361665B CN 107361665 B CN107361665 B CN 107361665B CN 201610322864 A CN201610322864 A CN 201610322864A CN 107361665 B CN107361665 B CN 107361665B
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- 235000013305 food Nutrition 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims abstract description 50
- 238000004537 pulping Methods 0.000 title claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 126
- 239000007788 liquid Substances 0.000 claims abstract description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000001514 detection method Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000003303 reheating Methods 0.000 claims description 4
- 230000002265 prevention Effects 0.000 claims 2
- 235000013322 soy milk Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 13
- 238000010298 pulverizing process Methods 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Commercial Cooking Devices (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
The invention provides a pulping method of a food processor, which is applied to the food processor, wherein a cup body component of the food processor comprises an outer barrel and an inner barrel sleeved in the outer barrel, the bottom of the inner barrel is provided with an opening, and the pulping method comprises the following steps: a. heating the liquid in the cup body assembly, and enabling the liquid between the inner barrel and the outer barrel to enter the inner barrel through the opening to lift the liquid level in the inner barrel; b. when the liquid in the inner barrel or the bubbles formed by the liquid rise to a first height, stopping heating or reducing the heating power to enable the liquid level in the inner barrel to fall back; c. when the liquid level in the inner barrel falls to a second height, the liquid in the cup body assembly is heated again or the power is increased for heating, wherein the second height is lower than the first height; d. after the liquid level in this interior bucket is risen again, start this food processor's crushing unit and beat.
Description
Technical Field
The invention relates to the field of food processors, in particular to a pulping method of a food processor.
Background
Food processors such as soymilk makers are becoming widely popular with home users. Generally speaking, such food processors all have functions such as food crushing, heating, can realize the automatic culinary art of food to bring convenience for user's life. For example, soymilk makers may complete the entire process directly from raw material to edible soymilk.
The general pulping process of a food processor is generally as follows: when water is available, the electric heating pipe starts heating, and when the water temperature rises to a specified temperature, the heating is stopped, and the motor starts to work. And then heating continuously, when foam generated by the soybean milk touches the anti-overflow electrode, turning to reduced power heating, then working for a period of time, ending and alarming, wherein the whole soybean milk making process of the conventional soybean milk machine needs about 20-30 minutes.
Disclosure of Invention
The invention aims to improve the structure and the control mode of a food processor with an inner barrel and an outer barrel designed by a cup body, so as to improve the pulping efficiency, the soybean milk concentration and the soybean milk taste. When the pressure-bearing type washing machine works, pressure is formed between the inner barrel and the outer barrel.
Specifically, the invention provides a food processor pulping method, which is applied to a food processor, wherein a cup body assembly of the food processor comprises an outer barrel and an inner barrel sleeved in the outer barrel, and an opening is arranged at the bottom of the inner barrel, and the method comprises the following steps:
a. heating the liquid in the cup body assembly, wherein the liquid between the inner barrel and the outer barrel enters the inner barrel through the opening so as to lift the liquid level in the inner barrel;
b. when the liquid in the inner barrel or the bubbles formed by the liquid rise to a first height, stopping heating or reducing the heating power to enable the liquid level in the inner barrel to fall back;
c. when the liquid level in the inner barrel falls to a second height, the liquid in the cup body assembly is heated again or the heating power is increased, wherein the second height is lower than the first height;
d. after the liquid level in this interior bucket is risen again, start this food processor's crushing unit and beat.
Preferably, in the above method for preparing soymilk by a food processor, the step a further comprises:
a1. heating the liquid in the cup body assembly with first heating power so as to lift the liquid level in the inner barrel;
a2. when the liquid level in the inner barrel reaches the second height, the inner barrel is heated by second heating power lower than the first heating power.
Preferably, in the above method for preparing soymilk by a food processor, the step c further comprises: and after the liquid level falls back to the second height, heating with third heating power, wherein the third heating power is smaller than the second heating power.
Preferably, in the above method for preparing soymilk by a food processor, the step d further comprises: the shredding means accumulates the whipped first period of time in a manner that the whipping is paused for another period of time after the whipping has been done for a period of time.
Preferably, in the above method for preparing soymilk by a food processor, the step d further comprises: during the beating of the crushing member, if the liquid or bubbles reach the first height, the heating is stopped or the heating power is reduced, and if the liquid level falls back to the second height, the reheating or power-increasing heating is performed.
Preferably, in the above-mentioned method for preparing soymilk by a food processor, after the step d, the method further comprises:
e. after the crushing component is stirred for the first time period, stopping heating, and simultaneously driving the crushing component to continue stirring until the liquid level falls to the second height or the stirring time exceeds a preset second time period;
f. and boiling the liquid in the cup body component with fourth heating power so as to finish pulping.
Preferably, in the above method for preparing soymilk by a food processor, the step a further comprises:
a1. heating the liquid in the cup body assembly to a first temperature at a first heating power;
a2. heating the liquid to a second temperature higher than the first temperature with a second heating power; and
a3. heating the liquid to a third temperature higher than the second temperature with a third heating power lower than the second heating power.
Preferably, in the above method for preparing soymilk by a food processor, the step a further comprises:
a1. heating the liquid in the cup assembly at a first heating power for a first period of time;
a2. heating the liquid at a second heating power for a second period of time after the first period of time has elapsed; and
a3. after the second period of time has elapsed, the liquid is heated at a third heating power, which is lower than the second heating power, for a third period of time.
Preferably, in the above-mentioned method for making soymilk for a food processor, the food processor is provided with an anti-overflow electrode and a water level detection electrode, the first height is a sensing end of the anti-overflow electrode, and the second height is a sensing end of the water level detection electrode.
Preferably, in the above method for preparing soymilk by a food processor, in step d, after the liquid level in the inner tub rises to the water level detection electrode, the crushing member of the food processor is started to whip.
Preferably, in the above-mentioned method for preparing soymilk of the food processor, in step d, if the water level detection electrode does not detect liquid for a certain time, the overflow-preventing detection electrode detects the liquid and starts the pulverizing part of the food processor to whip.
Preferably, in the above-mentioned method for preparing soymilk for a food processor, in step d, after the liquid level in the inner tub rises to the above-mentioned overflow-preventing detection electrode, the pulverizing member of the food processor is started to whip.
Preferably, in the above method for making soy sauce by using a food processor, a filter screen is disposed in the inner tub of the food processor and is located below the second height.
It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principle of the invention. In the drawings:
fig. 1 shows a cross-sectional view of one embodiment of a food processor according to the present invention.
FIG. 2a illustrates a flow diagram of one embodiment of the food material mechanical pulping method of the present invention.
FIG. 2b shows a flow diagram of another embodiment of the food material mechanical pulping method of the present invention.
Detailed Description
Embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numbers will be used throughout the drawings to refer to the same or like parts. Further, although the terms used in the present invention are selected from publicly known and used terms, some of the terms mentioned in the description of the present invention may be selected by the applicant at his or her discretion, the detailed meanings of which are described in relevant parts of the description herein. Furthermore, it is required that the present invention is understood, not simply by the actual terms used but by the meaning of each term lying within.
Referring initially to fig. 1, one embodiment of a food processor according to the present invention is shown. As shown in fig. 1, the food processor 100 mainly includes an upper cover assembly 101, a cup assembly 102 and a filter screen 103. The lid assembly 101 is adapted to be mounted to the bowl assembly 102. A motor 104 is provided in the upper cover assembly 101, and a pulverizing member 105 is mounted to an output end of an output shaft of the motor 104. As shown in fig. 1, the pulverizing member 105 is positioned above the screen 103.
The cup body assembly 102 includes an outer barrel 106 and an inner barrel 107 nested within the outer barrel 106. The strainer 103 is mounted on the inner wall of the inner tub 107. The upper lid assembly 101 is provided with a first electrode 108 and a second electrode 109 extending toward the bottom of the inner barrel 107. The first electrode 108 is an overflow preventing electrode for preventing overflow, and the second electrode B is a water level detecting electrode for detecting water supply, so that the sensing end of the first electrode 108 is higher than the sensing end of the second electrode 109, and the sensing end of the second electrode 109 is located above the pulverizing member 105. The sensing terminal is, for example, a contact of the first or second electrode that can generate an induction signal, and generally the contact is a sensing terminal located at the end of the first or second electrode.
For example, when a lower value of the first electrode 108 is detected, indicating that the bubbles of the slurry have hit the first electrode 108, the heating power should be reduced, and the motor is turned to beat, so that the bubbles will be decreased. The second electrode 109 is used to detect whether the water level in the inner tub 107 is sufficient, and to prevent the crushing member 105 from idling in a water-free state. When the sampling value of the second electrode 109 is detected to be higher, the liquid level is lower than the second electrode 109, at this time, the rotation of the motor 104 should be stopped, the heating power is increased, the air in the closed space is expanded, and the liquid level is increased to be higher than the second electrode 109.
In addition, in the food processor 100, preferably, a heating device 110 is disposed on the bottom or the side wall of the outer tub 106. The heating device 110 has a first heating power and a second heating power, wherein the first heating power is greater than the second heating power. For example, the first heating power may be 2200W at full power, and the second heating power may be 1200W at half power.
According to the above structure, the material is initially placed on the strainer 103, and the initial liquid level is below the strainer 103 and above the opening 111 at the bottom of the inner tub 107. The upper edge of the inner barrel 107 is connected with the upper edge of the outer barrel 106, and when the liquid level in the cup body assembly 102 is higher than the bottom of the inner barrel 107, a closed space is formed between the inner barrel 107 and the outer barrel 106. After heating or pressurization, the liquid level rises above the sieve 103, and after reaching a specific position, pulverization is performed. By the aid of the working mode, bean-water separation reservation can be realized, and beans are prevented from being soaked for a long time.
For example, based on the above structure, when the food processor 100 is in operation, the user can put the food material such as soybean on the filter screen 103 disposed in the inner tub 107, so as to finish the crushing process of the food material above the filter screen 103 by the crushing member 105. In this way, food material residues will remain above the screen 103 and will not accumulate at the bottom of the outer tub 106 near the heating device, avoiding problems of scorching or bottom burning.
Preferably, after the food material is placed on the sieve 103, water is injected into the cup assembly 102 such that the liquid level is below the sieve 103. The heating device then heats the side wall or bottom of the bowl assembly 102, causing the liquid in the bowl assembly 102 to boil, generating steam. Since a closed space is formed between the inner tub 107 and the outer tub 106 after the water level exceeds the bottom of the inner tub 107, the steam generated in the closed space pushes the liquid between the inner tub 107 and the outer tub 106 from the bottom of the inner tub 107 into the inner tub 107 to the liquid level in the inner tub 107. Once the level rises above the sieve 103, the crushing member 105 begins the crushing operation, beating the food material. The food materials are continuously convected with water after being stirred thoroughly, the food materials are impacted by cold and hot water at the bottom and steam expansion pressure in the stirring and beating process, and residues of the food materials can be taken away after the inner barrel 107 is removed after processing is finished. Thus, the whole process of pressure cooking can be completed. After the manufacture is completed, the heating is stopped, the hot air in the closed space is liquefied to form negative pressure, the pulp in the inner barrel is sucked back into the closed space, and the slag is left in the inner barrel 107 without filtration.
Compared with the food processor 100 based on the principle, the invention also develops a novel pulping method. Turning now to FIG. 2a, a flow diagram of one embodiment of the food material mechanical pulping method of the present invention is shown.
As shown in FIG. 2a, the food material mechanical pulping method 200 mainly comprises the following steps:
first, the liquid in the cup assembly 102 is heated, and the liquid between the inner barrel 107 and the outer barrel 106 enters the inner barrel 107 through the opening to raise the liquid level in the inner barrel 107 (step 201).
For example, in this step, the heating device 110 may heat the liquid in the cup assembly 102 at a first heating power (e.g. 2200W) to raise the liquid level in the inner tub 107, at which time the air pressure in the outer tub 106 becomes higher due to the vaporization of the liquid caused by heating and the expansion of the air in the sealed space, and the water in the outer tub 106 is rapidly pushed into the inner tub 107. Then, when the liquid level in the inner tub 107 reaches the sensing end of the second electrode 109, the heating device 110 is heated at a second heating power (e.g., 1200W) to prevent the liquid from splashing due to the full power heating.
According to a first preferred embodiment of the invention, the function of temperature measurement can be added to monitor the boiling point as a function of temperature. In the first preferred embodiment, the liquid in the cup assembly 102 may be heated to a first temperature (e.g., 90 degrees) with a first heating power (e.g., 2200W), then heated to a second temperature (e.g., 92 degrees) higher than the first temperature with a second heating power (e.g., 1200W), and then heated to a third temperature (e.g., 97 degrees) higher than the second temperature with a third heating power (e.g., 600W) lower than the second heating power until the liquid or bubbles formed by the liquid reach a first height. In this embodiment, a warning threshold may be set for each heating time of the heating power, for example, a warning threshold of 3 minutes may be set for a process of heating at the second heating power (e.g., 1200W), and a warning may be required once the process exceeds 3 minutes and has not reached 92 degrees.
Alternatively, according to the second preferred embodiment of the present invention, the boiling point can also be monitored by measuring time. In the second preferred embodiment, the liquid in the cup assembly 102 may be heated at a first heating power (e.g., 2200W) for a first period of time (e.g., 240s), then heated at a second heating power (e.g., 1200W) for a second period of time (e.g., 80s) after the first period of time has elapsed, and then heated at a third heating power (e.g., 600W) lower than the second heating power for a third period of time (e.g., 60s) after the second period of time has elapsed until the liquid or bubbles formed by the liquid reach the first height.
Then, when the liquid or the bubbles formed by the liquid reaches a first height (i.e. the sensing end of the first electrode 108), the heating device 110 is turned off to stop heating or the heating power of the heating device 110 is reduced (step 202), the air pressure in the outer barrel 106 is reduced due to the stop or reduction of heating, so that the liquid level in the inner barrel 107 is slowly lowered. In this step, if the water temperature does not reach the requirement, the above steps can be used for repeated heating. In general, the above steps 201 to 202 of the present invention can make the heating speed much faster than the conventional low power maintaining heating method after water supply.
When the liquid level in the inner barrel falls back to the second height (i.e. the sensing end of the second electrode 109), the heating device 110 starts to heat again or increase power to heat (step 203). The screen is located below the second height. According to a preferred embodiment, the step 203 may further comprise: when the liquid level falls back to the second height (i.e. the sensing end of the second electrode 109), the heating device 110 restarts heating at a third heating power (e.g. 500W or 600W) smaller than the second heating power, so that the liquid level of the inner barrel 107 rises again. The reheating step may also be further monitored in terms of temperature or time and with further sub-divided different heating powers according to the principles of the first and second preferred embodiments above. For example, 600W of heating power may be used to heat for 30s, and then 800W of heating power may be used to further heat to a higher water level.
In another embodiment shown in fig. 2b, if the liquid level in the inner tub is not detected to fall back to the second height after a certain time, the overflow-preventing detection electrode (the first height) detects the liquid level in the inner tub, and the crushing component of the food processor is started to stir, i.e. after the liquid level in the inner tub rises to the overflow-preventing detection electrode (the first height), the crushing component of the food processor is started to stir. The other parts of the embodiment shown in fig. 2b are the same as the embodiment shown in fig. 2a, and therefore are not described again.
The above steps 202 and 203 are performed to heat the liquid sufficiently so that the liquid level does not drop too much due to the low temperature when the motor 104 is agitating. Furthermore, in the step 203, if the liquid level falling back to the second height is not detected, it may be further determined whether the time-out is expired from the time of stopping heating or reducing the heating power (for example, the time length of the time-out may be preset); if time out, an alarm is given because the liquid level in the inner barrel must fall back after step 202, if the liquid level is not detected below the second height after time out, it is highly likely that food residue sticks to the second electrode 109 to cause detection failure.
Next, when the liquid level in the inner tub rises again, for example, the liquid level reaches the second height (i.e., the sensing end of the second electrode 109) again, the pulverizing member 105 is activated to whip for a predetermined first period of time, for example, 4 minutes (step 204). According to another preferred embodiment, the step 204 may further include: the milling unit 105 aggregates the whipping for a first period of time (e.g., 30 seconds) followed by a pause for another period of time (e.g., 3 seconds), such as 4 minutes. Furthermore, in step 204, during the beating of the crushing member 105, if the liquid or the bubbles generated by the liquid reach the sensing end of the first electrode 108, the heating device 110 is turned off, and if the liquid level falls back to the sensing end of the second electrode 109, the heating device 110 is activated to perform reheating or power-increasing heating.
Preferably, the food processor pulping method 200 of the present invention may further comprise, after the step 204, the steps of: after the pulverizing member 105 stirs for a first period of time, turning off the heating device 110 while driving the pulverizing member 105 to continue to stir until the liquid level falls back to the sensing end of the second electrode 108 or the stirring time exceeds a preset second period of time (e.g., the second period of time may be 1 minute); and boiling the liquid in the cup body assembly 102 at a fourth heating power (e.g., 150W), for example, for 2 minutes, thereby completing pulping.
The food processor pulping method 200 can effectively improve the pulping efficiency. Experiments show that the food processor pulping method 200 can finish pulping only in about 10 minutes, and has good maturity and concentration.
It will be apparent to those skilled in the art that various modifications and variations can be made to the above-described exemplary embodiments of the present invention without departing from the spirit and scope of the invention. Thus, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.
Claims (12)
1. The utility model provides a food processor slurrying method, is applied to food processor, food processor's cup body subassembly includes outer bucket and the cover interior bucket in outer bucket, and interior bucket bottom is equipped with the opening, its characterized in that, food processor is equipped with anti-overflow detection electrode and water level detection electrode, the slurrying method includes:
a. heating the liquid in the cup body assembly, wherein the liquid between the inner barrel and the outer barrel enters the inner barrel through the opening to lift the liquid level in the inner barrel;
b. stopping heating or reducing heating power when liquid in the inner barrel or bubbles formed by the liquid rise to a first height so as to enable the liquid level in the inner barrel to fall back;
c. after the liquid level in the inner barrel falls to a second height, the liquid in the cup body assembly is heated again or the power is increased for heating, so that the liquid level in the inner barrel is continuously lifted from a position lower than the second height, wherein the second height is lower than the first height;
d. after the liquid level in the inner barrel is lifted to a second height again, starting a crushing component of the food processor for beating;
wherein the first height is a sensing end of the anti-overflow detecting electrode, and the second height is a sensing end of the water level detecting electrode.
2. The food processor pulping process of claim 1, wherein step a further comprises:
a1. heating liquid in the cup body assembly at a first heating power so as to lift the liquid level in the inner barrel;
a2. and when the liquid level in the inner barrel reaches the second height, heating at a second heating power lower than the first heating power.
3. The food processor pulping process of claim 2, wherein step c further comprises: and after the liquid level falls back to the second height, heating with third heating power, wherein the third heating power is smaller than the second heating power.
4. The food processor pulping process of claim 2, wherein step d further comprises: the shredding means accumulates the whipped first period of time in a manner that the whipping is paused for another period of time after the whipping has been done for a period of time.
5. The food processor pulping process of claim 1, wherein step d further comprises: during the whipping of the crushing means, if the liquid or bubbles reach the first height, the heating is stopped or the heating power is reduced, and if the liquid level falls back to the second height, the reheating or power-increasing heating is performed.
6. The food processor pulping process of claim 1, further comprising, after step d:
e. after the crushing component is stirred for the first time period, stopping heating, and simultaneously driving the crushing component to continue stirring until the liquid level falls to the second height or the stirring time exceeds a preset second time period;
f. and boiling the liquid in the cup body component with fourth heating power so as to finish pulping.
7. The food processor pulping process of claim 1, wherein step a further comprises:
a1. heating the liquid in the cup body assembly to a first temperature at a first heating power;
a2. heating the liquid to a second temperature higher than the first temperature with a second heating power; and
a3. heating the liquid to a third temperature higher than the second temperature at a third heating power lower than the second heating power.
8. The food processor pulping process of claim 1, wherein step a further comprises:
a1. heating the liquid in the cup assembly at a first heating power for a first period of time;
a2. heating the liquid at a second heating power for a second period of time after the first period of time has elapsed; and
a3. after the second period of time has elapsed, heating the liquid at a third heating power lower than the second heating power for a third period of time.
9. The method of claim 1, wherein in step d, the grinding component of the food processor is activated for whipping after the liquid level in the inner tub rises to the water level detection electrode.
10. The food processor pulping method of claim 9, wherein in step d, if the water level detection electrode does not detect liquid for more than a certain time, the overflow prevention detection electrode detects the liquid and starts a crushing component of the food processor to whip.
11. The method as claimed in claim 1, wherein in step d, after the liquid level in the inner tub rises to the overflow prevention detection electrode, the crushing member of the food processor is activated to whip.
12. The food processor pulping method of claim 1, wherein a screen is disposed within the inner drum of the food processor, the screen being located below the second height.
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| CN201610322864.4A CN107361665B (en) | 2016-05-13 | 2016-05-13 | Pulping method of food processor |
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| CN201610322864.4A CN107361665B (en) | 2016-05-13 | 2016-05-13 | Pulping method of food processor |
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| CN205053895U (en) * | 2015-09-28 | 2016-03-02 | 中山市美斯特实业有限公司 | Hydrocone type food processor of built -in sensor |
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| JP3947045B2 (en) * | 2002-06-04 | 2007-07-18 | 山本電気株式会社 | Extraction of ingredients in food ingredients and method and apparatus for scouring |
| CN201418361Y (en) * | 2009-03-05 | 2010-03-10 | 浙江苏泊尔家电制造有限公司 | Automatic pressure soy milk grinder |
| JP5682155B2 (en) * | 2010-06-22 | 2015-03-11 | ツインバード工業株式会社 | Soy milk maker |
| CN102860358A (en) * | 2012-07-12 | 2013-01-09 | 美的集团有限公司 | Food processor |
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| CN101637243A (en) * | 2009-05-01 | 2010-02-03 | 美的集团有限公司 | Pulping method of pulping machine |
| CN105078198A (en) * | 2014-05-12 | 2015-11-25 | 美的集团股份有限公司 | Electric cooking utensil and anti-overflow device and anti-overflow control method therefor |
| CN205053895U (en) * | 2015-09-28 | 2016-03-02 | 中山市美斯特实业有限公司 | Hydrocone type food processor of built -in sensor |
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