CN107440044B - Cooking control method and device for poultry soup - Google Patents
Cooking control method and device for poultry soup Download PDFInfo
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- CN107440044B CN107440044B CN201610375667.9A CN201610375667A CN107440044B CN 107440044 B CN107440044 B CN 107440044B CN 201610375667 A CN201610375667 A CN 201610375667A CN 107440044 B CN107440044 B CN 107440044B
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Images
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
- A47J27/00—Cooking-vessels
-
- 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
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- 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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A47J2201/00—Devices having a modular construction
Abstract
The invention discloses a cooking control method and a cooking control device for poultry soup, wherein the method comprises the following steps: controlling the electric cooker to enter a first heating stage, and heating soup in the electric cooker; when the temperature of the soup reaches T11, controlling the electric cooker to enter a second heating stage, so that the temperature of the soup is maintained at the T11 temperature in a first preset time T11; when the first preset time T11 is over, controlling the electric cooker to stop heating, and naturally cooling the soup to the temperature of T21; when the temperature of the soup reaches the temperature T21, controlling the electric cooker to enter a third heating stage, so that the temperature of the soup is maintained at the temperature T21 within a second preset time T22, and controlling the electric cooker to stop heating when the second preset time T22 is over, so that the soup is naturally cooled to the drinkable temperature T. Through multiple comparison experiments, the delicious taste of the poultry soup is improved, and the soup outlet amount of the soup is increased.
Description
Technical Field
The invention relates to the technical field of electric cookers, in particular to a cooking control method and device for poultry soup.
Background
A method for cooking chicken soup is introduced in the prior art document 'process optimization of cooking chicken soup by an electric stewpan', when chicken soup is cooked by adopting a four-section process, the electric stewpan is firstly electrified, the whole machine enters a full-power heating stage, a temperature sensor constantly detects the temperature of soup in an inner container of the electric stewpan, when the temperature reaches T (the general T is set to be 98-100 ℃), a timer starts to time, the temperature of the soup in the inner container is always kept in the temperature range of the T, the soup is continuously boiled, and after the timer reaches preset time, a cooking procedure is finished. In the prior art, the most suitable condition for cooking the chicken soup is to heat the chicken soup at a heating rate of 0.43 ℃/min, keep the temperature for 10-15 min after boiling, then cool the chicken soup to 95 ℃, and keep the temperature for 80min at the temperature, however, the heating process time is long, the whole cooking process is as long as 5-6 hours, the oil and fat taste and the stewing taste of the chicken soup after cooking the chicken soup are obvious, and the chicken fragrance is weak.
Disclosure of Invention
The invention aims to provide a cooking control method and a cooking control device for increasing the concentration of flavor substances of poultry soup, and aims to solve the technical problems that the poultry soup cooked by the conventional electric cooker is not delicious enough and the cooking time is too long.
In order to solve the technical problem, the invention provides a cooking control method of poultry soup, which is applied to an electric cooker and comprises the following steps:
s1, the electric cooker enters a first heating stage, and soup in the electric cooker is heated, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute;
s2, when the temperature of the soup reaches T11, the electric cooker enters a second heating stage, so that the temperature of the soup is maintained at the T11 temperature within a first preset time T11;
s3, when the first preset time T11 is finished, the electric cooker stops heating or reduces heating power, so that the soup is naturally cooled to the temperature of T21;
s4, when the temperature of the soup reaches the T21 temperature, the electric cooker enters a third heating stage, so that the temperature of the soup is maintained at the T21 temperature in a second preset time T22, and when the second preset time T22 is ended, the electric cooker stops heating; wherein the first predetermined time T11 is made less than the second predetermined time T22, the T21 is less than T11;
and S5, stopping heating and cooling to a temperature T, wherein the temperature T is in a range of 40-65 ℃.
Through the cooking model, the inventor unexpectedly finds that after the poultry soup is cooked, the concentration of aldehyde substances in the poultry soup can reach more than 15 mu g/100ml, and the aldehyde substances are important flavor substances with sweet taste and meat flavor in poultry soup volatile substances and greatly contribute to the taste and flavor of the chicken soup. Therefore, the soup obtained by the cooking model has the fragrant and sweet taste of fruits and meat flavor and good mouthfeel.
The invention controls the electric cooker to enter a first heating stage (such as a full-power mode) to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach T11, controlling the electric cooker to enter a second heating stage (such as a low-power mode) so that the temperature of the soup is maintained at T11 in a first preset time, controlling the electric cooker to stop heating or reduce heating power when the first preset time is over so that the soup is naturally cooled to T21, controlling the electric cooker to enter a third heating stage when the temperature of the soup is detected to reach T21 so that the temperature of the soup is maintained at T21 in a second preset time, and controlling the electric cooker to stop heating when the second preset time is over so that the soup is naturally cooled to a drinkable temperature. According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to the temperature of T21 and the temperature is maintained at the temperature of T21 for the second preset time, so that the water volatilization of the poultry soup is less, the soup yield is increased, and the technical problems that the poultry soup cooked by the conventional electric cooker is not delicious enough and the soup yield is less are solved.
Further, after the step S4 or the step S5, the concentration of volatile substances in the poultry soup, namely aldehydes, is more than 15 mu g/100 ml.
Further, after the poultry soup is cooked, the concentration of volatile substances in the poultry soup, namely aldehyde substances, is 15-25 mug/100 ml.
Further, after the poultry soup is cooked, the concentration of volatile substances in the poultry soup, namely alcohol substances, is more than 1 microgram/100 ml.
Further, after the poultry soup is cooked, the concentration of volatile substances in the poultry soup, namely alcohol substances, is 1.5-4 mug/100 ml.
Further, the poultry soup has a hydrocarbon concentration of greater than 15 μ g/100ml of volatile matter after cooking.
Further, after the poultry soup is cooked, the concentration of the hydrocarbon substances in the poultry soup is 20-35 mu g/100 ml.
Further, after the poultry soup is cooked, the contents of volatile substances in each 100ml of the obtained livestock soup are as follows: 20-25 μ g of aldehydes, 2-5 μ g of alcohols, 5-12 μ g of ketones, 5-10 μ g of esters and 30-35 μ g of hydrocarbons;
the livestock soup obtained per 100ml contains the following characteristic flavor components: 20-25 μ g of aldehydes, 1-5 μ g of alcohols and 5-12 μ g of ketones.
Further, the rate of temperature rise of the first heating stage is 1.5-4.5 ℃ per minute.
Further, the rate of temperature rise of the first heating stage is 2.0-3.3 ℃ per minute.
Further, the first preset time T11 is 10-35 minutes, and the T11 is 97-102 ℃.
Further, the first predetermined time T11 is 15-25 minutes, and the T11 is 97-102 ℃.
Further, the second predetermined time T22 is 30-80 minutes, and the T21 is 75-95 ℃.
Further, the second preset time T22 is 50-75 minutes, and the T21 is 80-90 ℃.
Further, the first predetermined time T11 is 26 minutes, T21 is 90 ℃, and the second predetermined time T22 is 60 minutes.
The invention also provides a cooking control device of poultry soup, which is applied to an electric cooker and comprises:
the temperature-rising heating module is used for controlling the electric cooker to enter a first heating stage so as to rise the temperature of the soup in the electric cooker, wherein the temperature-rising rate of the soup is 0.6-6.5 ℃ per minute;
a first maintaining module for controlling the electric cooker to enter a second heating stage when the temperature of the soup is detected to reach T11, so that the temperature of the soup is maintained at T11 temperature in a first preset time T11;
the temperature reduction module is used for controlling the electric cooker to stop heating or reduce heating power when the first preset time T11 is finished, so that the soup temperature reaches T21 temperature;
a second maintaining module, configured to, when it is detected that the temperature of the soup reaches the temperature T21, control the electric cooker to enter a third heating stage, so that the temperature of the soup is maintained at the temperature T21 within a second predetermined time T22, and when the second predetermined time T22 is over, control the electric cooker to stop heating, so that the soup is naturally cooled to a drinkable temperature T; wherein the first predetermined time T11 is less than the second predetermined time T22, the temperature T is less than T21, and the T21 is less than T11.
Further, the poultry soup has a volatile content of aldehydes in a concentration of greater than 15 μ g/100ml after cooking.
Further, after the poultry soup is cooked, the concentration of aldehyde substances in the poultry soup is 15-25 mug/100 ml.
Further, after the poultry soup is cooked, the concentration of alcohol substances in the content of volatile substances in the poultry soup is more than 1 mug/100 ml.
Further, after the poultry soup is cooked, the concentration of alcohol substances in the content of volatile substances in the poultry soup is 1.5-4 mug/100 ml.
Further, the poultry broth has a hydrocarbon concentration of volatile matter content greater than 15 μ g/100ml after cooking.
Further, after the poultry soup is cooked, the concentration of hydrocarbon substances in the content of volatile substances in the poultry soup is 20-35 mu g/100 ml.
Further, the heating module makes the heating rate of the soup in the electric cooker be 0.6-6.5 ℃ per minute.
Further, the heating module makes the heating rate of the soup in the electric cooker be 2.0-3.3 ℃ per minute.
Further, the first maintaining module maintains the first predetermined time T11 for 10-35 minutes and the predetermined temperature T11 for 97-102 ℃.
Further, the first maintaining module maintains the first predetermined time T11 for 15-25 minutes and the predetermined temperature T11 for 98-100 ℃.
Further, the second maintaining module maintains the second predetermined time T22 at 30-80 minutes and the predetermined temperature T21 at 80-95 ℃.
Further, the second maintaining module maintains the second predetermined time T22 at 50-75 minutes and the predetermined temperature T21 at 75-90 ℃.
Further, the first maintaining module maintains the first predetermined time T11 for 26 minutes, the temperature T21 for 90 ℃, and the second maintaining module maintains the second predetermined time T22 for 60 minutes.
The invention has the beneficial effects that: the invention controls the electric cooker to enter a first heating stage (such as a full-power mode) to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach a higher temperature T11, the electric cooker is controlled to enter a second heating stage (such as a low-power mode) so that the temperature of the soup is maintained at T11 within a first preset time, when the first preset time is ended, the electric cooker is controlled to stop heating or reduce heating power so that the soup is naturally cooled to a lower T21 temperature, when the temperature of the soup is detected to reach the T21 temperature, the electric cooker is controlled to enter a third heating stage so that the temperature of the soup is maintained at the T21 temperature within a second preset time, and when the second preset time is ended, the electric cooker is controlled to stop heating so that the soup is naturally cooled to a drinkable temperature. According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to the temperature of T21 and the temperature is maintained at the temperature of T21 for the second preset time, so that the water volatilization of the poultry soup is less, and the soup output is increased, thereby solving the technical problems that the poultry soup cooked by the conventional electric cooker is long in cooking time but insufficient in fragrance, not delicious and less in soup output.
Drawings
FIG. 1 is a flow chart of a method for controlling cooking of poultry soup in accordance with the present invention;
FIG. 2 is a flow chart of a cooking control method of electric stewpan poultry soup in accordance with an embodiment of the present invention;
FIG. 3 is a schematic view of a cooking control device for poultry soup according to an embodiment of the present invention;
FIG. 4 is another schematic view of the temperature control device for enhancing the palatability of poultry soup according to the embodiment of the present invention;
FIG. 5 is a test chart of the types of main volatile substances in chicken soup cooked in a conventional crock, chicken soup cooked in an electronic electric stewpan, and chicken soup corresponding to curves 3, 5, and 6 of the present invention;
FIG. 6 is a test chart of the content of characteristic flavor components in chicken soup cooked in a conventional crock, in chicken soup cooked in an electronic electric stewpan, and in chicken soup corresponding to curves 3, 5, and 6 of the present invention;
fig. 7 is a graph showing the relationship between the temperature and the time of the chicken soup at each stage of the cooking process corresponding to the curve 6.
Detailed Description
The present invention will be further described with reference to the accompanying drawings and embodiments.
The invention provides a temperature control method for improving the delicious taste of poultry soup, which is applied to an electric cooker and comprises the following steps:
s1, the electric cooker enters a first heating stage to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute;
s2, when the temperature of the soup reaches T11, the electric cooker enters a second heating stage, so that the temperature of the soup is maintained at the T11 temperature within a first preset time T11;
s3, when the first preset time T11 is finished, the electric cooker stops heating or reduces heating power, so that the soup temperature reaches T21 temperature;
s4, when the temperature of the soup reaches T21 temperature, the electric cooker enters a third heating stage, so that the temperature of the soup is maintained at T21 temperature within a second preset time T22, and when the second preset time T22 is ended, the electric cooker is controlled to stop heating, so that the soup is naturally cooled to drinkable temperature T; wherein the first predetermined time T11 is less than the second predetermined time T22, the temperature T is less than T21, and the T21 is less than T11.
The invention controls the electric cooker to enter a first heating stage (such as a full-power mode) to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach T11, the electric cooker is controlled to enter a second heating stage (such as a low-power mode) so that the temperature of the soup is maintained at T11 in a first preset time, the electric cooker is controlled to stop heating when the first preset time is ended so that the soup is naturally cooled to the temperature of T21, when the temperature of the soup is detected to reach T21, the electric cooker is controlled to enter a third heating stage so that the temperature of the soup is maintained at the temperature of T21 in a second preset time, and when the second preset time is ended, the electric cooker is controlled to stop heating so that the soup is naturally cooled to a drinkable temperature.
According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to the temperature of T21 and the temperature is maintained at the temperature of T21 for the second preset time, so that the water volatilization of the poultry soup is less, the soup yield is increased, and the technical problems that the poultry soup cooked by the conventional electric cooker is not delicious enough and the soup yield is less are solved.
The present invention will be described in detail with reference to the accompanying drawings. The invention provides a novel electric cooker, which aims to solve the technical problems that the conventional electric cooker (such as an electric stewpot, an electric pressure cooker, an electric cooker and the like) capable of cooking soup in the market only stays at the stage of cooking the soup, so that the poultry soup is not delicious and the soup output amount is small. The conventional electric cooker has less research on heating conditions for cooking soup, particularly for cooking poultry soup, so that the poultry soup is generally low in scores on indexes such as aroma, taste, color and the like. And the long-term boiling causes that the soup output amount of the soup is less, and the taste of the soup and the meat is poor.
Maillard reactions are non-enzymatic browning reactions that occur between amino compounds (including amines, amino acids, peptides and proteins) and reducing sugars or other carbonyl compounds, and are the most important route for cooked meat products to produce flavor compounds. The maillard reaction produces flavors or precursors. These are mostly sulfur-, nitrogen-or oxygen-containing heterocyclic compounds, such as: furans, pyrazines, pyrroles, thiophenes, thiazoles, pyrimidines, and the like. In addition, the intermediate reaction may also produce some volatile flavors of olefinic aldehydes. Other intermediate products are further reacted with fat degradation products, thiamine degradation products, partial carbohydrate degradation products and the like to generate other flavor substances. Therefore, through the research on the maillard reaction and the research on the soup forming mechanism of the poultry soup, the mouth feel and the flavor of the poultry soup are greatly related to the amount of volatile flavor substances such as aldehydes, hydrocarbons and ketones generated in the heating process of the poultry food materials and the amount of the volatile flavor substances dissolved in the soup.
The inventor researches and discovers that in the prior art, the flavor of soup is improved by prolonging the time for cooking the soup, but the reaction time is prolonged, so that the strength of the flavor is not increased, the composition of flavor substances is changed, the final flavor profile is changed, the reaction time is too long, the aroma of the product is deteriorated and is unacceptable, and the browning is deepened.
In addition, each of the unique pathways of flavor development has a certain activation energy in terms of temperature control. For example, furanthiols have the highest reaction rate at high temperatures, followed by pyrazine and furfural; when the temperature is lowered to typical storage temperatures, furfural will have the highest reaction rate, while furanthiol will have the lowest reaction rate. Temperature therefore has a very important influence on the formation of flavour substances in the maillard reaction.
Therefore, the research on the heating condition of the flavor substance can realize the improvement of the taste of the soup. Through multiple sensory and flavor substance precipitation amount comparison experiments, the soup cooking method for improving the delicious taste of the poultry soup is obtained, and the soup cooking amount is improved.
The invention provides 4 heating methods for improving the taste of poultry soup, which mainly control the heating time-temperature curve of the soup, and in order to ensure that the poultry soup can achieve better taste, and flavor substances are separated out and dissolved in the soup to improve the taste of the soup, wherein each heating method is 4 steps.
The first heating method comprises the following steps: firstly, the temperature of soup in the electric cooker is raised to 97-102 ℃, and the heating rate is 0.6-6.5 ℃ per minute. And step two, keeping the temperature of the soup at 97-102 ℃ for 10-35 minutes. The third step: stopping heating, and naturally cooling the soup to 80-95 deg.C. The fourth step: maintaining the temperature of 80-95 ℃ for 30-80 minutes. Then naturally cooling to drinkable temperature to obtain poultry soup with rich color and taste.
The second heating method comprises the following steps: firstly, the temperature of soup in the electric cooker is raised to 97-102 ℃, and the heating rate is 0.6-6.5 ℃ per minute. And step two, keeping the temperature of the soup at 97-102 ℃ for 10-35 minutes. The third step: stopping heating, and naturally cooling the soup to 75-90 deg.C. The fourth step: maintaining the temperature of 75-90 ℃ for 50-75 minutes. Then naturally cooling to drinkable temperature to obtain poultry soup with rich color and taste.
The third heating method comprises the following steps: firstly, the temperature of soup in the electric cooker is raised to 98-100 ℃, and the heating rate is 0.6-6.5 ℃ per minute. Secondly, keeping the temperature of the soup at 98-100 ℃ for 15-25 minutes. The third step: stopping heating, and naturally cooling the soup to 80-95 deg.C. The fourth step: maintaining the temperature of 80-95 ℃ for 30-80 minutes. Then naturally cooling to drinkable temperature to obtain poultry soup with rich color and taste.
A fourth heating method; firstly, the temperature of soup in the electric cooker is raised to 98-100 ℃, and the heating rate is 0.6-6.5 ℃ per minute. Secondly, keeping the temperature of the soup at 98-100 ℃ for 15-25 minutes. The third step: stopping heating, and naturally cooling the soup to 75-90 deg.C. The fourth step: maintaining the temperature of 75-90 ℃ for 50-75 minutes. Then naturally cooling to drinkable temperature to obtain poultry soup with rich color and taste.
The heating principle adopted by the invention is described in combination with the fourth heating method as follows: volatile flavor substances in the poultry meat are better separated out and dissolved in the soup by adjusting the temperature and time of the soup, so that the separation amount of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage of heating, the heating is stopped, the soup temperature is naturally cooled to 75-90 ℃, and then the low-power heating is carried out for 50-75 minutes at 75-90 ℃, so that the water content of the poultry soup is less volatilized, and the soup yield is increased. The heating-time temperature method can be applied to electric stewpot products, and can also be applied to electric cooker products such as electric cookers and electric pressure cookers.
As shown in fig. 1, a flowchart of a cooking control method for poultry soup according to an embodiment of the present invention is shown, the method is applied to an electric cooker, and an electric stewpan is taken as an example in the embodiment, but is not limited thereto, and the method can be applied to most other similar electric cookers, such as an electric pressure cooker, an electric rice cooker, and the like. The electric stewpan is internally provided with a heater, a temperature sensor and a control panel, the method mainly controls the heating time-temperature of poultry soup (such as chicken soup) soup in the electric stewpan, and is further described by combining with a reference figure 2 and a fourth heating method, and the cooking control method specifically comprises the following steps:
and step S1, controlling the electric cooker (namely the electric stewpan) to enter a first heating stage (namely a high-power mode or a full-power mode) to heat the soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute.
When cooking soup, putting poultry meat (such as chicken) into an electric stewpot, adding water and required seasonings, after the electric stewpot is electrified, selecting a stewpot menu for stewing poultry soup on the electric stewpot, and after confirmation, entering the stewpot program control process, and executing step S1, namely entering stage 1: the whole machine is subjected to a full-power heating stage. At the moment, the control panel in the electric stewpan controls the heater to enter a full-power or high-power state for heating, so that soup in the electric stewpan is quickly heated to T11, namely 98-100 ℃, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute. In the process, the temperature sensor always detects the temperature T of the soup in the electric stew pan and feeds back the temperature information to the control panel in real time. When the temperature did not reach T11, heating was continued all the time. The temperature rise rate of the soup in the stage is very critical, because the precipitation of volatile substances in the poultry meat in the soup is directly related, the temperature rise rate of the soup in the inner container of the electric stewpan is controlled to be 0.6-6.5 ℃/min after being verified for many times, the effect is good, the temperature rise rate is preferably 1.5-4.5 ℃ per minute, and the most preferably the temperature rise rate is 2.0-3.3 ℃.
And step S2, when the temperature of the soup is detected to reach 98-100 ℃, controlling the electric cooker to enter a second heating stage (such as a low-power mode) so that the temperature of the soup is maintained at 98-100 ℃ within a first preset time, wherein the first preset time is 15-25 minutes.
When the temperature sensor detects that the temperature of the soup in the electric stewpot reaches T11, the electric control program enters step S2, namely the execution stage of stage 2, the control board enables the heater to continue heating by adjusting the on-off proportion of the relay or changing the on-off proportion to low power, and the temperature of the soup in the electric stewpot is maintained at T11 (98-100 ℃). At stage 2, time t11 (typically set at 15-25 minutes) has elapsed.
And step S3, controlling the electric cooker to stop heating when the first preset time is over, and naturally cooling the soup to 75-90 ℃. After the period T11(T11 is set at 15-25 min generally) for the phase 2, the process proceeds to step S3 to execute, i.e., phase 3, wherein the phase 3 is not heated and naturally cooled to the temperature T21 (at 75-90℃ generally).
Step S4, when the temperature of the soup is detected to reach 75-90 ℃, controlling the electric cooker to enter a third heating stage, so that the temperature of the soup is maintained at T21 (75-90 ℃) within a second preset time, and when the second preset time is over, controlling the electric cooker to stop heating, so that the soup is naturally cooled to drinkable temperature T; wherein the second predetermined time is 50 to 75 minutes. The first predetermined time T11 is less than the second predetermined time T22, the temperature T is less than T21, and T21 is less than T11.
When the temperature sensor detects that the temperature of the water in the electric stewpan reaches T21, step S4 is performed, i.e., phase 4 is entered. And in the stage 4, the control board enables the heater to continue heating by adjusting the on-off proportion of the relay or changing the on-off proportion into low power, so that the temperature of the soup in the electric stewpan is maintained at T21. After a time t22 (typically 50-75 minutes), the stew process is complete, thus completing the cooking of a pot of delicious poultry soup.
The invention controls the electric cooker to enter a first heating stage (namely, a full-power mode) to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach 98-100 ℃, controlling the electric cooker to enter a second heating stage (namely a low-power mode) so that the temperature of the soup is maintained at 98-100 ℃ within a first preset time, wherein the first preset time is 15-25 minutes; and when the first preset time is over, controlling the electric cooker to stop heating, naturally cooling the soup to 75-90 ℃, finally when the temperature of the soup is detected to reach 75-90 ℃, controlling the electric cooker to enter a second heating stage, keeping the temperature of the soup at 75-90 ℃ in the second preset time, and when the second preset time (50-75 minutes) is over, controlling the electric cooker to stop heating, and naturally cooling the soup to drinkable temperature. According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to 75-90 ℃ and the temperature is maintained at 75-90 ℃ for 50-75 minutes, so that the water volatilization of the poultry soup is less, and the soup yield is increased, thereby solving the technical problems that the poultry soup cooked by the existing electric cooker is not delicious enough and the soup yield is less.
Preferably, in one embodiment, the warming rate is 2.6 ℃ per minute to reduce the shearing force of the meat during chewing. The first preset time is 26 minutes so as to fully extract the flavor substances; the soup is naturally cooled to 90 ℃, and the second preset time is 60 minutes to prevent the flavor substances from being excessively volatilized and dissipated. The optimal scheme further improves the delicious taste and mouthfeel of the poultry soup.
The invention is illustrated below by taking chicken soup as an example and combining experimental data comparison: through comparison tests, compared with the difference of the traditional crock, the electronic electric stewpan and the chicken soup stewed in the electric stewpan, the three experimental materials and the experimental environment are the same, the soup stewing method is different, and the specific soup stewing method is as follows:
the traditional method for cooking chicken soup in earthen pot comprises the following steps: the chicken soup is cooked by heating the inner container with boiling high-temperature steam.
The method for cooking chicken soup by the electronic electric stewpan comprises the following steps: heating the soup to boiling, wherein the soup is always in a boiling state in the whole process from the beginning of the boiling of the soup to the end of the cooking of the soup.
The electric stewpan provided by the invention is used for stewing 3 parts of chicken soup under different temperature and time parameters, which are respectively represented by curves 3, 5 and 6, and the concrete parameters of soup stewing are shown in table 1:
TABLE 1 soup cooking parameters
The soup cooking method adopted by the invention comprises the following steps:
s1, controlling the electric stewpan to enter a first heating stage, and heating the soup in the electric stewpan, wherein the heating rate of the soup is data in the table 1;
s2, when the fact that the temperature of the soup reaches 98-100 ℃ is detected, controlling the electric stewpan to enter a second heating stage, and enabling the temperature of the soup to be maintained at 98-100 ℃ within a first preset time, wherein the first preset time is the constant temperature time in the table 1;
s3, when the first preset time is over, controlling the electric stewpot to stop heating, and naturally cooling the soup to the low-temperature in the table 1;
s4, when the fact that the temperature of the soup reaches the low-temperature in the table 1 is detected, controlling the electric stewpan to enter a third heating stage, enabling the temperature of the soup to be maintained at the low-temperature in the table 1 within a second preset time, and when the second preset time is ended, controlling the electric stewpan to stop heating, so that the soup can be naturally cooled to a drinkable temperature; wherein the second preset time is the low-temperature time in the table 1, and the time required by the whole chicken soup cooking is the total time in the table 1.
First, investigation of sensory index of chicken soup
The sensory analysis adopts a triangular test: selecting 30 classmates of food specialty for selection and training of sensory evaluation of chicken soup. The chicken soup in the conventional crock, the chicken soup in the electronic electric stewpan, and the chicken soup represented by the curves 3, 5, and 6 were scored according to the sensory evaluation scoring criteria listed in table 2, and the scoring results are shown in table 3.
TABLE 2 sensory evaluation scoring table
TABLE 3 sensory analysis of the chicken broth
| Index (I) | Traditional crock | Electronic electric stewpan | Curve 3 | |
Curve 6 |
| Fragrance | 25.6±1.8 | 23.4±3.4 | 23.0±1.4 | 23.8±2.9 | 27.2±1.8 |
| Color and luster | 7.5±2.0 | 7.1±1.5 | 6.5±0.7 | 6.7±1.2 | 7.4±1.8 |
| Floating oil | 6.5±2.4 | 5.4±2.0 | 7.5±0.7 | 7.3±1.0 | 7.2±2.6 |
| Taste of the product | 34.4±3.7 | 29.0±5.6 | 23.5±2.1 | 31.2±3.9 | 33.4±6.0 |
| Form of the composition | 7.0±1.4 | 7.5±1.8 | 7.5±0.7 | 8.0±1.5 | 8.6±0.5 |
| Total score | 81.0±2.3 | 72.4±2.8 | 68.0±1.1 | 77.0±2.1 | 83.8±2.5 |
As can be seen from tables 2 and 3, the chicken soup cooked in the traditional crock has the highest scores on two indexes of color and taste, the soup is beige, thick in taste, mellow in taste, thick in chicken fragrance and sweet and clear in aftertaste, but the scores on three indexes of fragrance, oil slick and shape are lower than those of the chicken soup corresponding to the curve 6 of the invention, the chicken soup corresponding to the curve 6 is better in 5 indexes of fragrance, color, oil slick, taste and shape, and the total score is higher than that of the traditional crock, the soup is beige in color, strong in chicken fragrance and sweet in flavor, only a small amount of granular oil slick is on the surface, the soup is thick, the taste is mellow, the thick in chicken fragrance and sweet, the aftertaste is sweet and clear. Therefore, the temperature and time of the chicken soup corresponding to the cooking curve 6 are screened out as the optimal model parameters. The chicken soup stewed in the electronic electric stewpan has the advantages of being weak in flavor, thick in taste, insufficient in delicate flavor, and poor in taste of both soup and meat, and the soup is low in soup amount due to the fact that the soup is boiled for a long time.
Second, investigation of the species of the main volatile substances in the chicken soup
The volatile component testing method combines a solid phase microextraction method (SPME) and a gas chromatography-mass spectrometry (GC-MS) to effectively extract and identify volatile and semi-volatile compounds.
The measurement results of the types of the main volatile substances in the chicken soup cooked in the traditional crock, the chicken soup cooked in the electronic electric stewpan and the chicken soup represented by the curves 3, 5 and 6 are shown in fig. 5, and the results show that the content of the aldehydes, alcohols, ketones and hydrocarbons of the chicken soup corresponding to the curve 6 is obviously higher than that of the chicken soup cooked in the electronic electric stewpan and the chicken soup cooked in the traditional crock, so that the volatile flavor substances in the chicken soup corresponding to the curve 6 are better separated out of the soup, and the taste of the chicken soup corresponding to the curve 6 can be improved by heating the chicken soup. Thirdly, investigating the content of the characteristic flavor components in the chicken soup
Characteristic flavor components gas-sniffing (GC-0) is an effective method to select and evaluate odor actives from complex mixtures, linking the separation power of gas chromatography to the sense of smell of the human nose, which acts as a powerful detector.
The results of measuring the content of the characteristic flavor components in the chicken soup cooked by the electronic electric stewpan, the chicken soup cooked by the conventional crock and the chicken soup represented by the curves 3, 5 and 6 are shown in fig. 6, and the results show that the content of aldehydes, alcohols and ketones in the chicken soup corresponding to the curve 6 is obviously higher than that in the chicken soup cooked by the electronic electric stewpan and the chicken soup cooked by the conventional crock, and the content contrast of the characteristic flavor components in the chicken soup corresponding to the curves 5 and 6 shows that the characteristic flavor components are not increased when the soup cooking time is prolonged, so that the composition of the flavor components is changed, and the taste of the final chicken soup is changed.
In conclusion, a group of optimal temperature and time models, namely the temperature and time models of the chicken soup corresponding to the cooking curve 6, are screened out through adjusting the temperature and time required by the chicken soup, as shown in fig. 7, the sensory evaluation total score, the content of characteristic flavor components (aldehydes, alcohols and ketones) and the content of main volatile substances (aldehydes, alcohols, hydrocarbons and ketones) of the chicken soup corresponding to the curve 6 are higher than those of the chicken soup cooked in a traditional crock pot and the electronic electric stew pot, namely the taste of the chicken soup is improved, and meanwhile, the water volatilization of the chicken soup is less and the soup output is also improved in the later stage. The soup cooking method is not limited to chicken soup, and any other poultry soup is suitable.
Based on the same concept, referring to fig. 3, the invention further provides a cooking control device for poultry soup, which is applied to an electric cooker, wherein the electric cooker is an electric stewpot, an electric pressure cooker or an electric cooker, and the device can be realized by hardware related to software instructions, and specifically comprises a heating module 101, a first maintaining module 102, a cooling module 103 and a second maintaining module 104.
The heating module 101 is used for controlling the electric cooker to enter a first heating stage to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute;
the first maintaining module 102 is used for controlling the electric cooker to enter a second heating stage when the temperature of the soup is detected to reach T11, so that the temperature of the soup is maintained at the T11 temperature in a first preset time T11;
the temperature reduction module 103 is configured to control the electric cooker to stop heating or reduce heating power when the first predetermined time T11 is over, so that the soup temperature reaches a temperature T21;
the second maintaining module 104 is used for controlling the electric cooker to enter a third heating stage when the temperature of the soup is detected to reach the temperature T21, so that the temperature of the soup is maintained at the temperature T21 within a second preset time T22, and controlling the electric cooker to stop heating when the second preset time T22 is over, so that the soup is naturally cooled to the drinkable temperature T; wherein the first predetermined time T11 is less than the second predetermined time T22, the temperature T is less than T21, and the T21 is less than T11.
In one example, the first predetermined time T11 is 10-35 minutes and T11 is 97-102 ℃. The second preset time T22 is 30-80 minutes, and the T21 is 80-95 ℃.
In one example, the first predetermined time T11 is 10-35 minutes and T11 is 97-102 ℃. The second preset time T22 is 50-75 minutes, and the T21 is 75-90 ℃.
In one example, the first predetermined time T11 is 15-25 minutes and T11 is 98-100 ℃. The second preset time T22 is 30-80 minutes, and the T21 is 80-95 ℃.
In one example, the first predetermined time T11 is 15-25 minutes and T11 is 98-100 ℃. The second preset time T22 is 50-75 minutes, and the T21 is 75-90 ℃.
Preferably, the first predetermined time T11 is 26 minutes, the T21 is 90 ℃, and the second predetermined time T22 is 60 minutes. The heating rate is 2.0-3.3 ℃ per minute.
As described in conjunction with one embodiment above, the present invention controls the electric cooker to enter a first heating stage (i.e., full power mode) to heat up the soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach 98-100 ℃, controlling the electric cooker to enter a second heating stage (namely a low-power mode) so that the temperature of the soup is maintained at 98-100 ℃ within a first preset time, wherein the first preset time is 15-25 minutes; and when the first preset time is over, controlling the electric cooker to stop heating, naturally cooling the soup to 75-90 ℃, finally when the temperature of the soup is detected to reach 75-90 ℃, controlling the electric cooker to enter a second heating stage, keeping the temperature of the soup at 75-90 ℃ in the second preset time, and when the second preset time (50-75 minutes) is over, controlling the electric cooker to stop heating, and naturally cooling the soup to drinkable temperature. According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to 75-90 ℃ and the temperature is maintained at 75-90 ℃ for 50-75 minutes, so that the water volatilization of the poultry soup is less, and the soup yield is increased, thereby solving the technical problems that the poultry soup cooked by the existing electric cooker is not delicious enough and the soup yield is less.
Preferably, the heating rate is 2.6 ℃ per minute to reduce the shearing force when the meat is chewed. The first preset time is 26 minutes so as to fully extract the flavor substances; the soup is naturally cooled to 90 ℃, and the second preset time is 60 minutes to prevent the flavor substances from being excessively volatilized and dissipated. The optimal scheme further improves the delicious taste and mouthfeel of the poultry soup. It should be noted that the above-mentioned apparatus embodiments and the foregoing method embodiments are based on the same concept, and specific reference may be made to the description of the foregoing method embodiments, and detailed description thereof is omitted here.
As shown in fig. 4, the embodiment of the present invention further provides a temperature control device 20 for improving the delicious taste of poultry soup, which is applied to an electric cooker, such as an electric stewpot, an electric pressure cooker or an electric rice cooker. The apparatus includes a temperature sensor 201, a control board 202, and a heater 203. The temperature sensor 201 is used for detecting the temperature of the soup in the electric cooker and outputting the temperature to the control board; the control board 202 is connected to the temperature sensor 201 and the heater 203, and is specifically configured to:
controlling the heater in the electric cooker to enter a first heating stage, and heating soup in the electric cooker, wherein the heating rate of the soup is 2-3 ℃ per minute;
when the temperature of the soup received from the temperature sensor 201 reaches 98-100 ℃, controlling the heater 203 in the electric cooker to enter a second heating stage, so that the temperature of the soup is maintained at 98-100 ℃ within a first preset time, wherein the first preset time is 15-25 minutes;
when the first preset time is over, controlling the heater 203 in the electric cooker to stop heating, and naturally cooling the soup to 75-90 ℃;
when the temperature sensor 201 detects that the temperature of the soup reaches 85-95 ℃, controlling the heater 203 in the electric cooker to enter a second heating stage, so that the temperature of the soup is maintained at 75-90 ℃ in a second preset time, and when the second preset time is over, controlling the heater 203 in the electric cooker to stop heating, so that the soup is naturally cooled to a drinkable temperature; wherein the second predetermined time is 50 to 75 minutes.
The invention controls the electric cooker to enter a first heating stage (namely, a full-power mode) to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach 98-100 ℃, controlling the electric cooker to enter a second heating stage (namely a low-power mode) so that the temperature of the soup is maintained at 98-100 ℃ within a first preset time, wherein the first preset time is 15-25 minutes; and when the first preset time is over, controlling the electric cooker to stop heating, naturally cooling the soup to 75-90 ℃, finally when the temperature of the soup is detected to reach 75-90 ℃, controlling the electric cooker to enter a second heating stage, keeping the temperature of the soup at 75-90 ℃ in the second preset time, and when the second preset time (50-75 minutes) is over, controlling the electric cooker to stop heating, and naturally cooling the soup to drinkable temperature. According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to 75-90 ℃ and the temperature is maintained at 75-90 ℃ for 50-75 minutes, so that the water volatilization of the poultry soup is less, and the soup yield is increased, thereby solving the technical problems that the poultry soup cooked by the existing electric cooker is not delicious enough and the soup yield is less.
Preferably, the heating rate is 2.6 ℃ per minute to reduce the shearing force when the meat is chewed. The first preset time is 26 minutes so as to fully extract the flavor substances; the soup is naturally cooled to 90 ℃, and the second preset time is 60 minutes to prevent the flavor substances from being excessively volatilized and dissipated. The optimal scheme further improves the delicious taste and mouthfeel of the poultry soup. It should be noted that the above-mentioned apparatus embodiments and the foregoing method embodiments are based on the same concept, and specific reference may be made to the description of the foregoing method embodiments, and detailed description thereof is omitted here.
The invention also provides an electric cooker, which comprises the temperature control device for improving the delicious taste of the poultry soup in any embodiment, and particularly can be described by referring to the content of the temperature control device for improving the delicious taste of the poultry soup in the embodiment.
The beneficial effects of the invention are explained by combining the specific embodiments: the invention controls the electric cooker to enter a first heating stage (such as a full-power mode) to heat soup in the electric cooker, wherein the heating rate of the soup is 0.6-6.5 ℃ per minute; when the temperature of the soup is detected to reach 98-100 ℃, controlling the electric cooker to enter a second heating stage (such as a low-power mode) so that the temperature of the soup is maintained at 98-100 ℃ within a first preset time, wherein the first preset time is 15-25 minutes; and when the first preset time is over, controlling the electric cooker to stop heating, naturally cooling the soup to 75-90 ℃, finally when the temperature of the soup is detected to reach 75-90 ℃, controlling the electric cooker to enter a second heating stage, keeping the temperature of the soup at 75-90 ℃ in the second preset time, and when the second preset time (50-75 minutes) is over, controlling the electric cooker to stop heating, and naturally cooling the soup to drinkable temperature. According to the invention, the temperature and time of the soup are controlled and adjusted, so that volatile flavor substances in the poultry meat are better separated out and dissolved in the soup, and thus the separation of delicious flavor substances is obviously improved, and the taste of the poultry soup is improved. Meanwhile, in the later stage, the soup is cooled to 75-90 ℃ and the temperature is maintained at 75-90 ℃ for 50-75 minutes, so that the water content of the poultry soup is less volatilized, and the soup yield is increased. Thereby solving the technical problems that the poultry soup cooked by the existing electric cooker is not delicious enough and the soup output amount is small.
The present invention has been described in detail with reference to the accompanying drawings, and the description of the invention is in no way intended to limit the invention to the specific embodiments shown. The above description of the embodiments is only intended to facilitate the understanding of the core ideas of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
Claims (18)
1. A cooking control method of poultry soup is applied to an electric cooker and is characterized by comprising the following steps:
s1, the electric cooker enters a first heating stage, and soup in the electric cooker is heated, wherein the heating rate of the soup is 2-3.3 ℃ per minute;
s2, when the temperature of the soup reaches T11, the electric cooker enters a second heating stage, so that the temperature of the soup is maintained at the temperature of T11 within a first preset time T11, wherein the first preset time T11 is 15-26 minutes, and the T11 is 98-100 ℃;
s3, when the first preset time T11 is finished, stopping heating or reducing heating power of the electric cooker, and enabling the soup temperature to reach T21 temperature, wherein the T21 is 80-90 ℃;
s4, when the temperature of the soup reaches the T21 temperature, the electric cooker enters a third heating stage, so that the temperature of the soup is maintained at the T21 temperature in a second preset time T22, and when the second preset time T22 is ended, the electric cooker stops heating; wherein the first predetermined time T11 is less than the second predetermined time T22, T21 is less than T11, and the second predetermined time T22 ranges from 50 minutes to 75 minutes.
2. The method for controlling cooking of poultry soup as claimed in claim 1, further comprising step S5 after the step S4: stopping heating and cooling to a temperature T, wherein the temperature T is in a range of 40-65 ℃.
3. The method for controlling cooking of poultry soup according to claim 1 or 2, wherein the poultry soup has a content of volatile substances of aldehydes of more than 15 μ g/100ml after cooking.
4. The method for controlling cooking of poultry soup according to claim 1 or 2, wherein the concentration of volatile substances, aldehydes, in the poultry soup after completion of cooking is 15 to 25 μ g/100 ml.
5. Cooking control method of poultry soup according to claim 1 or 2, characterized in that the concentration of volatile substances in the poultry soup of alcohol substances is higher than 1 μ g/100ml after the poultry soup is cooked.
6. The method for controlling cooking of poultry soup according to claim 1 or 2, wherein the concentration of alcohol substances in the poultry soup after cooking of the poultry soup is 1.5-4 μ g/100 ml.
7. Cooking control method of poultry soup according to claim 1 or 2, characterized in that the concentration of hydrocarbons of the content of volatile substances in the poultry soup after cooking of the poultry soup is completed is greater than 15 μ g/100 ml.
8. The cooking control method of poultry soup according to claim 1 or 2, wherein the concentration of hydrocarbon substances in the poultry soup after the poultry soup is cooked is 20-35 μ g/100 ml.
9. The cooking control method of poultry soup according to claim 1 or 2, characterized in that after completion of cooking of the poultry soup, the content of volatile substances per 100ml of the obtained poultry soup is: 20-25 μ g of aldehydes, 2-5 μ g of alcohols, 5-12 μ g of ketones, 5-10 μ g of esters and 30-35 μ g of hydrocarbons;
the livestock soup obtained per 100ml contains the following characteristic flavor components: 20-25 μ g of aldehydes, 1-5 μ g of alcohols and 5-12 μ g of ketones.
10. Cooking control method of poultry soup according to claim 1, characterized in that the first predetermined time T11 is 26 minutes, T21 is 90 ℃ and the second predetermined time T22 is 60 minutes.
11. A cooking control device of poultry soup is applied to an electric cooker and is characterized by comprising:
the temperature-rising heating module is used for controlling the electric cooker to enter a first heating stage so as to rise the temperature of the soup in the electric cooker, wherein the temperature rising rate of the soup is 2-3.3 ℃ per minute;
a first maintaining module for controlling the electric cooker to enter a second heating stage when the temperature of the soup is detected to reach T11, so that the temperature of the soup is maintained at T11 temperature in a first preset time T11, wherein the first maintaining module maintains the first preset time T11 for 15-26 minutes and the preset temperature T11 for 98-100 ℃;
the temperature reduction module is used for controlling the electric cooker to stop heating or reduce heating power when the first preset time T11 is finished, so that the soup temperature reaches T21 temperature;
a second maintaining module, configured to control the electric cooker to enter a third heating phase when the temperature of the soup is detected to reach T21 temperature, so that the temperature of the soup is maintained at T21 temperature within a second predetermined time T22, and control the electric cooker to stop heating when the second predetermined time T22 is over; reducing the soup temperature to a temperature T;
wherein the first predetermined time T11 is less than the second predetermined time T22, the temperature T is less than T21, the T21 is less than T11, the second maintaining module maintains the second predetermined time T22 for 50-75 minutes, and maintains the predetermined temperature T21 for 80-90 ℃.
12. The apparatus for controlling cooking of poultry soup as claimed in claim 11, wherein the poultry soup has a volatile content of aldehydes with a concentration of greater than 15 μ g/100ml after cooking.
13. The cooking control device of poultry soup according to claim 11, wherein the concentration of the aldehyde substance in the poultry soup is 15-25 μ g/100ml of the volatile substance content after the poultry soup is cooked.
14. The poultry soup cooking control device of claim 11, wherein the poultry soup has a volatile content of alcohol concentration greater than 1 μ g/100ml after cooking.
15. The cooking control device of poultry soup according to claim 11, wherein the concentration of alcohol substances in the poultry soup after the poultry soup is cooked is 1.5-4 μ g/100 ml.
16. The poultry soup cooking control device of claim 11, wherein the poultry soup has a volatile matter content of hydrocarbon concentration greater than 15 μ g/100ml after cooking of the poultry soup.
17. The cooking control device of poultry soup according to claim 11, wherein the concentration of hydrocarbon substances in the poultry soup after the poultry soup is cooked is 20-35 μ g/100 ml.
18. Cooking control device of poultry soup according to claim 11, characterized in that the first maintenance module maintains the first predetermined time T11 for 26 minutes, the temperature T21 for 90 ℃, and the second maintenance module maintains the second predetermined time T22 for 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN110547316B (en) * | 2018-06-01 | 2022-01-28 | 佛山市顺德区美的电热电器制造有限公司 | Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium |
| CN109984620B (en) * | 2018-12-06 | 2021-06-08 | 浙江苏泊尔家电制造有限公司 | Cooking appliance heating method and cooking appliance |
| CN113017019A (en) * | 2021-03-29 | 2021-06-25 | 江门科朗食品有限公司 | Cooked chicken production and processing control device and control method |
| CN112932276A (en) * | 2021-03-29 | 2021-06-11 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method and device of cooking device and storage medium |
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