CN107440470A

CN107440470A - A kind of cooking control method and device of domestic animal bone soup

Info

Publication number: CN107440470A
Application number: CN201610375465.4A
Authority: CN
Inventors: 邢凤雷; 夏书芹
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2016-05-30
Filing date: 2016-05-30
Publication date: 2017-12-08

Abstract

The invention discloses a kind of cooking control method and device of domestic animal bone soup, method includes：Control makes electric cooking pot enter the first power heating mode, the soup in electric cooking pot is heated up；When the temperature for detecting the soup reaches T11, control makes electric cooking pot enter the second power heating mode so that the temperature of soup maintains T11 temperature in the first scheduled time t11；At the end of first scheduled time t11, control electric cooking pot to stop heating or reduce heating power, soup is naturally cooled to T21 temperature；When the temperature for detecting soup reaches T21 temperature, control makes electric cooking pot enter the 3rd power heating mode so that the temperature of soup maintains T21 temperature in the second scheduled time t22, at the end of second scheduled time t22, control electric cooking pot to stop heating, make soup natural cooling.The present invention passes through multiple contrast experiment, domestic animal bone soup delicious food is lifted and is improved Baoshang and goes out soup amount.

Description

A kind of cooking control method and device of domestic animal bone soup

Technical field

The present invention relates to electric cooking pot technical field, the cooking control method of particularly a kind of domestic animal bone soup and Device.

Background technology

It is many to be capable of the electric cooking pot of Baoshang on the market at present, such as has electric cooking pot, electric pressure cooking saucepan, electric cooker Deng, illustrate by taking electric cooking pot as an example, first electric cooking pot is powered when typically stewing bone soup, the electricity of startup pot bone soup Program is controlled, complete machine enters the heating with full power stage, and the temperature sensor moment detects soup in electric cooking pot inner bag Temperature, after temperature reaches T (general T is arranged on 98-100 DEG C), timer starts timing, inner bag The temperature of interior soup remains at T temperature range, and it shows as soup constantly boiling, waits timer to arrive Up to after preset time, cooking process terminates.But the technical merit of current whole electric cooking pot industry is also only The stage that soup is cooked is rested on, the especially Baoshang heating condition research to domestic animal bone soup is less, so as to Domestic animal bone soup is caused to be given a mark in terms of the indexs such as fragrance, flavour, color and luster universal relatively low, and due to long-term Boiling, Baoshang is caused to go out soup amount fewer, and soup, meat mouthfeel are all poor, so as to cause electricity culinary art at present The domestic animal bone soup that device stews is not delicious enough, and it is few to go out soup amount.

The content of the invention

It is current to solve it is an object of the invention to provide a kind of cooking control method and device of domestic animal bone soup The domestic animal bone soup that electric cooking pot stews is not delicious enough, and goes out the few technical problem of soup amount.

In order to solve the above-mentioned technical problem, the present invention provides a kind of cooking control method of domestic animal bone soup, should For in electric cooking pot, comprising the following steps：

S1, control make the electric cooking pot enter the first power heating mode, make the soup liter in electric cooking pot The heating rate of temperature, wherein soup is 1-7 DEG C per minute；

S2, when the temperature for detecting the soup reaches T11, control make the electric cooking pot enter second Power heating mode so that the temperature of the soup maintains T11 temperature in the first scheduled time t11；

S3, at the end of first scheduled time t11, the control electric cooking pot stops heating or reduced Heating power, the soup temperature is set to reach T21 temperature；

S4, when the temperature for detecting the soup reaches T21 temperature, control enters the electric cooking pot 3rd power heating mode so that the temperature of the soup maintains T21 in the second scheduled time t22 Temperature, at the end of second scheduled time t22, the control electric cooking pot stops heating；

Wherein, first scheduled time t11 is less than second scheduled time t22, and T21 is less than T11.

Present invention control makes electric cooking pot enter the first power heating mode (such as full-power mode), cooks electricity The soup heating prepared food in device, the wherein heating rate of soup are 1-7 DEG C per minute；When detecting the soup Temperature when reaching higher temperature T11, control makes the electric cooking pot enter the second power heating mode (such as low-power mode) so that the temperature of the soup maintains temperature T11 within first scheduled time； At the end of first scheduled time, the control electric cooking pot stops heating or reduces heating power, makes The soup temperature reaches lower temperature T21, when the temperature for detecting the soup reaches temperature T21, Control makes the electric cooking pot enter the 3rd power heating mode so that the soup within second scheduled time Temperature maintain temperature T21, at the end of second scheduled time, the control electric cooking pot stops Heating.The present invention is adjusted by the control to soup temperature, time, to make the Flavor volatiles in bone Matter, which preferably separates out, to be dissolved in soup, is obviously improved so that delicious flavor substance separates out, so as to improve bone The mouthfeel of soup.Simultaneously as later stage, soup is cooled to temperature T21 and temperature maintains T21 and continued Second scheduled time, the moisture evaporation of bone soup is few, goes out the lifting of soup amount, so as to solve current electric cooking pot The domestic animal bone soup of pot is not delicious enough, and goes out the few technical problem of soup amount.

Preferably, step S5 is also included after step S4：Stop heating and be cooled to temperature T stages, the temperature It is 40-65 DEG C to spend T range.Further improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, after the completion of bone soup culinary art, the content aldehydes of the volatile materials in the domestic animal bone soup Matter concentration is more than 2 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content aldehydes of the volatile materials in the domestic animal bone soup The concentration of matter is 3~10 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content letones of volatile materials in the domestic animal bone soup Concentration be 1 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content letones of volatile materials in the domestic animal bone soup Concentration be 1.5~10 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content hydrocarbons of volatile materials in the domestic animal bone soup Concentration be more than 5 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content hydrocarbons of volatile materials in the domestic animal bone soup Concentration be 10~35 μ g/100ml.

Preferably, after the completion of bone soup culinary art, volatile matter content in domestic animal bone soup obtained by per 100ml For：Aldehydes 3-10 μ g, alcohols 1-5 μ g, ketone 2-12 μ g, hydro carbons 5-35 μ g；

Characteristic flavor component content is in domestic animal bone soup obtained by per 100ml：Aldehydes 2-10 μ g, ketone 1-12 μ g, nitrogen substance 1-8 μ g.

Preferably, the heating rate of the first heating period is 1.5-5.5 DEG C per minute.Further improve domestic animal The delicious food and mouthfeel of bone soup.

Preferably, the heating rate of the first heating period is 2.0-3.5 DEG C per minute.Further improve domestic animal The delicious food and mouthfeel of bone soup.

Preferably, the first scheduled time t11 is 10-50 minutes, and the T11 is 97-102 DEG C.Enter one Step improves the delicious food and mouthfeel of domestic animal bone soup.

Preferably, the first scheduled time t11 is 15-35 minutes, and the T11 is 98-100 DEG C.Enter one Step improves the delicious food and mouthfeel of domestic animal bone soup.

Preferably, the second scheduled time t22 is 25-80 minutes, and the T21 is 70-95 DEG C.Further Improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, the second scheduled time t22 scope is 40-70 minutes, and T21 is 75-85 DEG C.Further Improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, the first scheduled time t11 is 18 minutes, and T21 is 85 DEG C, second scheduled time T22 is 65 minutes.Further improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, first scheduled time t11 is 15-25 minutes, and T11 is 98-100 DEG C.Enter one Step improves the delicious food and mouthfeel of domestic animal bone soup.

Preferably, second scheduled time t22 is 40-60 minutes, and T21 is 75-85 DEG C.Further Improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, first scheduled time is 20 minutes, and second scheduled time is 50 minutes, T21 For 80 DEG C.Further improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, the heating rate is 2.4-2.5 DEG C per minute, with improve domestic animal bone soup it is delicious with And mouthfeel.

Volatile materials and characteristic flavor component content are as follows in bone soup obtained by above-mentioned preferred scheme：

Volatile matter content is in bone soup obtained by per 100ml：Aldehydes 8-12 μ g, alcohols 3-5 μ g, Ketone 5-10 μ g, esters 2-5 μ g, acids 1-5 μ g, hydro carbons 25-30 μ g, nitrogen substance 3-8 μ g；

Characteristic flavor component content is in bone soup obtained by per 100ml：Aldehydes 8-9 μ g, alcohols 0.1-1 μ g, ketone 8-9 μ g, esters 2-3 μ g, nitrogen substance 3-4 μ g.

The how rare much relations of volatile materials and characteristic flavor composition in the mouthfeel and soup of rib soup, The heating condition of rib soup of the present invention makes volatile materials and characteristic flavor composition preferably separate out, and realizes Lifting to rib soup mouthfeel.

The present invention also provides a kind of culinary art control device of domestic animal bone soup, applied in electric cooking pot, including：

Heat up heating module, the electric cooking pot is entered the first power heating mode for controlling, cooks electricity The soup heating prepared food in device, the wherein heating rate of soup are 1-7 DEG C per minute；

First maintenance module, for when the temperature for detecting the soup reaches T11, control to make the electricity Cooking pot enters the second power heating mode so that the temperature dimension of the soup in the first scheduled time t11 Hold in T11 temperature；

Stop heating module, at the end of first scheduled time t11, controlling the electric cooking pot Stop heating or reduce heating power, the soup temperature is reached T21 temperature；

Second maintenance module, for when the temperature for detecting the soup reaches T21 temperature, control to make institute State electric cooking pot and enter the 3rd power heating mode so that the temperature of the soup in the second scheduled time t22 Degree maintains T21 temperature, and at the end of second scheduled time t22, the control electric cooking pot stops Heating, wherein, first scheduled time t11 is less than second scheduled time t22, and T21 is less than T11.

Preferably, in second maintenance module, after electric cooking pot stops heating, soup is cooled to temperature T, the temperature T range are 40-65 DEG C.Further improve the delicious food and mouthfeel of domestic animal bone soup.

Preferably, after the completion of bone soup culinary art, the content aldehydes of the volatile materials in the domestic animal bone soup Material concentration is more than 2 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content aldehydes of the volatile materials in the domestic animal bone soup The concentration of material is 3~10 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content ketone thing of volatile materials in the domestic animal bone soup The concentration of matter is 1 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content ketone thing of volatile materials in the domestic animal bone soup The concentration of matter is 1.5~10 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content hydrocarbon of volatile materials in the domestic animal bone soup The concentration of matter is more than 5 μ g/100ml.

Preferably, after the completion of bone soup culinary art, the content hydrocarbon of volatile materials in the domestic animal bone soup The concentration of matter is 10~35 μ g/100ml.

Preferably, after the completion of bone soup culinary art, volatile matter content is in domestic animal soup obtained by per 100ml： Aldehydes 3-10 μ g, alcohols 1-5 μ g, ketone 2-12 μ g, hydro carbons 5-35 μ g；

Preferably, the heating rate of the first power heating mode is 1.5-5.5 DEG C per minute.Further improve The delicious food and mouthfeel of domestic animal bone soup.

Preferably, the heating rate of the first power heating mode is 2.0-3.5 DEG C per minute.Further improve The delicious food and mouthfeel of domestic animal bone soup.

Preferably, first scheduled time t11 is 15-25 minutes, and T11 is 98-100 DEG C.

Preferably, second scheduled time t22 is 40-60 minutes, and T21 is 75-85 DEG C.

Preferably, first scheduled time is 20 minutes, and second scheduled time is 50 minutes, T21 For 80 DEG C.

Preferably, the heating rate of the first power heating mode is 2.4-2.5 DEG C per minute.

The beneficial effects of the invention are as follows：Present invention control makes electric cooking pot enter the first power heating mode (such as Full-power mode), the soup in electric cooking pot is heated up, wherein the heating rate of soup is 1-7 DEG C every point Clock；When the temperature for detecting the soup reaches higher temperature T11, control enters the electric cooking pot Enter the second power heating mode (such as low-power mode) so that the temperature of the soup within first scheduled time Degree maintains temperature T11；At the end of first scheduled time, the control electric cooking pot stops heating Or heating power is reduced, the soup temperature is reached lower temperature T21, when the temperature for detecting the soup When degree reaches temperature T21, control makes the electric cooking pot enter the 3rd power heating mode so that second The temperature of the soup maintains temperature T21 in the scheduled time, at the end of second scheduled time, control Make the electric cooking pot and stop heating.The present invention is adjusted by the control to soup temperature, time, to make bone Volatile flavor substance in head, which preferably separates out, to be dissolved in soup, is significantly carried so that delicious flavor substance separates out Rise, so as to improve the mouthfeel of bone soup.Simultaneously as later stage, soup is cooled to temperature T21 And temperature maintains T21 and continued for second scheduled time, the moisture evaporation of bone soup is few, goes out the lifting of soup amount, from And the domestic animal bone soup for solving electric cooking pot pot at present is not delicious enough, and go out the few technical problem of soup amount.

Brief description of the drawings

Fig. 1 is the cooking control method flow chart of domestic animal bone soup of the present invention；

Fig. 2 is the cooking control method flow chart of the electric cooking pot domestic animal bone soup shown in the embodiment of the present invention；

Fig. 3 is the culinary art control device schematic diagram of the domestic animal bone soup shown in the embodiment of the present invention；

Fig. 4 is another schematic diagram of culinary art control device of the domestic animal bone soup shown in the embodiment of the present invention；

Fig. 5 is stewed by traditional crock mainly to be waved in the rib soup corresponding to rib soup and curve 2-12 of the present invention The test chart of volatile species；

Fig. 6 is stewed special in rib soup corresponding to rib soup and curve 2-12 of the present invention by electronic type electric cooking pot The test chart of sign property flavor components content；

Rib soups of the Fig. 7 corresponding to curve 5 corresponding pass of each phase temperature and time during Baoshang System's figure.

Embodiment

The present invention is further illustrated with embodiment below in conjunction with the accompanying drawings.

The present invention provides a kind of cooking control method of domestic animal bone soup, applied in electric cooking pot, including with Lower step：

Present invention control makes electric cooking pot enter the first power heating mode (such as full-power mode), cooks electricity The soup heating prepared food in device, the wherein heating rate of soup are 1-7 DEG C per minute；When detecting the soup Temperature when reaching higher temperature T11, control makes the electric cooking pot enter the second power heating mode (such as low-power mode) so that the temperature of the soup maintains temperature T11 within first scheduled time； At the end of first scheduled time, the control electric cooking pot stops heating or reduces heating power, makes The soup temperature reaches lower temperature T21, when the temperature for detecting the soup reaches temperature T21, Control makes the electric cooking pot enter the 3rd power heating mode so that the soup within second scheduled time Temperature maintain temperature T21, at the end of second scheduled time, the control electric cooking pot stops Heating.The present invention is adjusted by the control to soup temperature, time, to make the Flavor volatiles in bone Matter, which preferably separates out, to be dissolved in soup, is obviously improved so that delicious flavor substance separates out, so as to improve bone The mouthfeel of soup.Simultaneously as later stage, soup is cooled to temperature T21 and temperature maintains T21 and continued Second scheduled time, the moisture evaporation of bone soup is few, goes out the lifting of soup amount, so as to solve current electric cooking pot The domestic animal bone soup of pot is not delicious enough, and goes out the few technical problem of soup amount.Illustrate this below in conjunction with the accompanying drawings Invention.

The present invention is for current electric cooking pot (such as electric cooking pot, electric pressure cooking saucepan, the electric meal for being capable of Baoshang on the market Stew etc.) stage that soup is cooked also is only resided within, cause domestic animal bone soup not delicious enough, and it is few to go out soup amount Technical problem and propose.To Baoshang in existing electric cooking pot, especially the Baoshang of domestic animal bone soup is heated Condition research is less, so as to cause domestic animal bone soup to be given a mark in terms of the indexs such as fragrance, flavour, color and luster generally It is relatively low.And due to long-term boiling, Baoshang is caused to go out soup amount fewer, and soup, meat mouthfeel are all poor. The present invention learns that the mouthfeel and flavor of domestic animal bone soup are with domestic animal bone according to domestic animal bone soup into soup study mechanism Head food materials are more caused by the material such as caused volatile flavor substance aldehydes, hydro carbons, ketone in heating process Less and the amount that is added in soup has much relations.So the heating condition that research flavor substance is formed can be realized Lifting to soup mouthfeel.Inventor passes through multiple sense organ and flavor substance amount of precipitation contrast experiment, is made The soup cooking method of the delicious lifting of domestic animal bone soup, and the lifting that Baoshang goes out soup amount is realized, it is one action two .Present invention lifting domestic animal bone soup flavor taste is mainly that heat time-temperature curve of soup is carried out Control, in order that domestic animal bone soup can reach preferable mouthfeel, flavor substance is separated out to be dissolved into soup and lifted The mouthfeel of soup, the present invention proposes lifting domestic animal bone soup 9 kinds of heatings of mouthfeel, wherein every kind of heating is equal It is divided into 4 steps：

The first heating：The first step, soup temperature in electric cooking pot is set to be warming up between 97-102 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 97-102 DEG C of time of temperature in 10-50 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 70-95 DEG C.4th step：Maintain 70-95 DEG C of temperature 25-80 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

Second of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 97-102 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 97-102 DEG C of time of temperature in 10-50 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 75-85 DEG C.4th step：Maintain 75-85 DEG C of temperature 40-70 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

The third heating：The first step, soup temperature in electric cooking pot is set to be warming up between 97-102 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 97-102 DEG C of time of temperature in 10-50 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 75-85 DEG C.4th step：Maintain 75-85 DEG C of temperature 40-60 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

4th kind of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 98-100 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 98-100 DEG C of time of temperature in 15-35 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 70-95 DEG C.4th step：Maintain 70-95 DEG C of temperature 25-80 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

5th kind of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 98-100 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 98-100 DEG C of time of temperature in 15-35 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 75-85 DEG C.4th step：Maintain 75-85 DEG C of temperature 40-70 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

6th kind of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 98-100 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 98-100 DEG C of time of temperature in 15-35 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 75-85 DEG C.4th step：Maintain 75-85 DEG C of temperature 40-60 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

7th kind of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 98-100 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 98-100 DEG C of time of temperature in 15-25 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 70-95 DEG C.4th step：Maintain 70-95 DEG C of temperature 25-80 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

8th kind of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 98-100 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 98-100 DEG C of time of temperature in 15-25 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 75-85 DEG C.4th step：Maintain 75-85 DEG C of temperature 40-70 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

9th kind of heating：The first step, soup temperature in electric cooking pot is set to be warming up between 98-100 DEG C, Heating rate is 1-7 DEG C per minute.Second step, kept for the soup 98-100 DEG C of time of temperature in 15-25 minutes Time.3rd step：Stop heating, soup temperature is naturally cooled to 75-85 DEG C.4th step：Maintain 75-85 DEG C of temperature 40-60 minutes.Then strong, color can be obtained by naturally cooling to drinkable temperature Damp flavour all preferably domestic animal bone soups.

The principle of heating that the present invention uses for：By the adjustment to soup temperature, time, to make in bone Volatile flavor substance, which preferably separates out, to be dissolved in soup, so that delicious flavor substance amount of precipitation is obviously improved, So as to improve the mouthfeel of bone soup.Simultaneously as heating later stage, stops heating, makes soup temperature Certain temperature is naturally cooled to, then low-power heating maintains a period of time at such a temperature so that bone soup Moisture evaporation it is few, go out soup amount lifting.Such a heating-time-temperature method, it can be applied not only to electricity and stew On pot product, and it is also applied on the electric cooking pot product such as electric cooker, electric pressure cooking saucepan.

As shown in figure 1, be the cooking control method flow chart of the domestic animal bone soup shown in the embodiment of the present invention, This method is applied in electric cooking pot, illustrates in the present embodiment by taking electric cooking pot as an example, is also not necessarily limited to this certainly, It can be applied in other current most of similar electric cooking pots, such as electric pressure cooking saucepan, electric cooker.The electricity There is heater, temperature sensor and control panel, this method is mainly to the domestic animal bone in electric cooking pot in saucepan Heat time-temperature of head rushing water is controlled, with reference to referring to Fig. 2 and the above-mentioned the 9th kind of heating side Method illustrates, and the cooking control method specifically includes following steps：

Step S1, control makes the electric cooking pot (i.e. electric cooking pot) enter the first power heating mode (i.e. High power mode or full-power mode), the soup in electric cooking pot is heated up, wherein the heating rate of soup It is per minute for 1-7 DEG C.

Domestic animal bone (such as Pig spareribses) is put into electric cooking pot during Baoshang, adds water and required condiment, electricity After saucepan is powered, select to stew the menu that stews of bone soup on electric cooking pot, electric cooking pot enters and stewed after validation Programmed control process, step S1 is performed, i.e., into the stage 1：Complete machine carries out the heating with full power stage.Now Control panel control heater in electric cooking pot enters total power or high-power state is heated, and makes in electric cooking pot Soup be rapidly heated to T11, i.e., 98-100 DEG C, wherein the heating rate of soup is 1-7 DEG C per minute. Temperature sensor detects the temperature T of soup in electric cooking pot always during this, and temperature information Real-time Feedback To control panel.When temperature does not reach T11, continue to heat all the time.The heating rate of the stage soup It is very crucial, because being directly connected to the precipitation of the volatile materials of soup, through in multiple authentication electric cooking pot inner bag The heating rate of soup should be controlled at 1-7 DEG C/min, and effect is preferable.

Step S2, when the temperature for detecting the soup reaches 98-100 DEG C, control makes the electricity culinary art Device enters the second power heating mode (such as low-power mode) so that the soup within first scheduled time Temperature maintain 98-100 DEG C, wherein, first scheduled time is 15-25 minutes.

When the temperature of soup in temperature sensor detection electric cooking pot reaches T11, automatically controlled program enters step In rapid S2, i.e. stage 2 the execution stage, control panel is by adjusting the break-make ratio of relay or being changed to small work( Rate makes heater continue to heat, and the temperature of soup in electric cooking pot is maintained T11 temperature (98-100 DEG C). In 2 elapsed time of stage t11 (being generally located on 15-25 minutes).

Step S3, at the end of first scheduled time, the control electric cooking pot stops heating, makes The soup naturally cools to T21 (75-85 DEG C).As 2 elapsed time of stage t11, (t11 is typically set In 15-25 minutes) after, performed into step S3, i.e. stage 3, the stage 3 does not heat, natural cooling To temperature T21 (typically at 75-85 DEG C).

Step S4, when the temperature for detecting the soup reaches 75-85 DEG C, control makes the electric cooking pot Into the 3rd power heating mode so that the temperature of the soup maintains T21 within second scheduled time, I.e. 75-85 DEG C, at the end of second scheduled time, the control electric cooking pot stops heating, makes institute State soup and naturally cool to drinkable temperature T；Wherein, second scheduled time is 40-60 Minute.First scheduled time t11 is less than second scheduled time t22, and temperature T is less than T21, T21 is less than T11.

When temperature sensor detects that the temperature of water in electric cooking pot reaches T21, step S4 is performed, Enter the stage 4.The control panel of stage 4 makes heating by adjusting the break-make ratio of relay or being changed to small-power Device continues to heat, and the temperature of soup in electric cooking pot is maintained T21 temperature.Elapsed time t22 is (generally 40-60 minutes) after, stew EP (end of program), and so, one pot of delicious bone soup is that pot system finishes.

With reference to above-mentioned culinary art control process, present invention control makes electric cooking pot enter the first power heating mode (i.e. full-power mode), the soup in electric cooking pot is set to heat up, wherein the heating rate of soup is 1-7 DEG C It is per minute；When the temperature for detecting the soup reaches 98-100 DEG C, control enters the electric cooking pot Enter the second power heating mode (i.e. low-power mode) so that the temperature of the soup within first scheduled time Degree maintains 98-100 DEG C, wherein, first scheduled time is 15-25 minutes；When described first pre- At the end of fixing time, the control electric cooking pot stops heating, the soup is naturally cooled to 75-85 DEG C, Finally when the temperature for detecting the soup reaches 75-85 DEG C, control makes the electric cooking pot enter second Power heating mode so that the temperature of the soup maintains 75-85 DEG C within second scheduled time, works as institute At the end of stating second scheduled time (40-60 minutes), the control electric cooking pot stops heating, makes described Soup naturally cools to drinkable temperature.The present invention is adjusted by the control to soup temperature, time, It is dissolved in make the volatile flavor substance in bone preferably separate out in soup, so that delicious flavor substance separates out It is obviously improved, so as to improve the mouthfeel of bone soup.Simultaneously as later stage, soup is cooled to 75-85 DEG C and temperature maintain 75-85 DEG C of 40-60 minute, and the moisture evaporation of bone soup is few, go out the lifting of soup amount, It is not delicious enough so as to solve the domestic animal bone soup that electric cooking pot stews at present, and go out the few technical problem of soup amount.

Preferably, in one embodiment, the heating rate is 1.5-5.5 DEG C per minute；It is more highly preferred to , in one embodiment, the heating rate is 2.0-3.5 DEG C per minute；It is highly preferred, one In individual embodiment, the heating rate is 2.4-2.5 DEG C per minute, to reduce meat shearing force, is finally carried The delicious food of high domestic animal bone soup.

Preferably, in one embodiment, first scheduled time is 18 minutes, to prevent protein Denaturation is excessive.The soup naturally cools to 85 DEG C, and second scheduled time is 65 minutes, to prevent The excessive volatilization of flavor substance is scattered and disappeared.Using preferred scheme can further improve domestic animal bone soup delicious food and Mouthfeel.

Preferably, in one embodiment, first scheduled time is 20 minutes, to prevent protein Denaturation is excessive.The soup naturally cools to 80 DEG C, and second scheduled time is 50 minutes, to prevent The excessive volatilization of flavor substance is scattered and disappeared.Using preferred scheme can further improve domestic animal bone soup delicious food and Mouthfeel.With reference to the experimental data comparative illustration present invention：Pass through the more traditional crock of contrast test, electronics Formula electric cooking pot and electric cooking pot provided by the invention stew rib soup in organoleptic indicator, main volatile compounds species With the difference on characteristic flavor component content, three's experiment material is identical with experimental situation, and soup cooking method is not Together, specific soup cooking method is as follows：

The method that traditional crock stews rib soup：Chop is stewed by the way of the high-temperature steam heating inner liner that seethes with excitement Soup.

The method that electronic type electric cooking pot stews rib soup：Soup is heated to seething with excitement, comes to life to Baoshang and terminates from soup Whole process, soup is in fluidized state all the time.

11 parts of rib soup is stewed under different temperatures and time parameter using electric cooking pot provided by the invention, respectively Represented with curve 2-12, Baoshang design parameter is as shown in table 1：

The Baoshang design parameter of table 1

The soup cooking method that the present invention uses is as follows：

S1, control make the electric cooking pot enter the first power heating mode, the soup in electric cooking pot is heated up, Wherein the heating rate of soup is data in table 1；

S2, when the temperature for detecting the soup reaches 98-100 DEG C, control enters the electric cooking pot Second power heating mode so that the temperature of the soup maintains 98-100 DEG C within first scheduled time, Wherein, first scheduled time is the constant temperature time in table 1；

S3, at the end of first scheduled time, control the electric cooking pot to stop heating, make the soup The cryogenic temperature naturally cooled in table 1；

S4, when the temperature for detecting the soup reaches the cryogenic temperature in table 1, control make it is described electricity stew Pot enters the second power heating mode so that the temperature of the soup maintains table 1 within second scheduled time In cryogenic temperature, at the end of second scheduled time, control the electric cooking pot to stop heating, make institute State soup and naturally cool to drinkable temperature；Wherein, second scheduled time is low in table 1 The warm time, the whole rib soup required time that stews is the total time in table 1.

First, the investigation of rib soup organoleptic indicator

Organoleptic analysis uses triangle test：The sense organ for selecting classmate's progress rib soup of 30 Majors of Food is commented Valency being selected and training.Rib soup, electricity are stewed to traditional crock according to subjective appreciation scoring criterion listed by table 2 Minor electric cooking pot stews rib soup and the rib soup representated by curve 2-12 is given a mark, result such as table of giving a mark Shown in 3.

The subjective appreciation of table 2 marking table

Organoleptic analysis's result of the rib soup of table 3

Index

Fragrance

Color and luster

Oil slick

Flavour

Form

Total score

Traditional crock

26.7±1.6

7.8±1.5

8±1.3

31±4.4

7.6±2.2

81±2.2

Electronic type electric cooking pot

23.4±4.3

8.1±1.1

6.6±1.4

27.4±5.1

7.1±1.2

72.7±2.6

Curve 2

20.3±2.2

7.1±1.8

6.1±1.1

28.2±5

6.9±1.4

68.6±2.3

Curve 3

19.9±4.6

6.8±2

7.2±0.8

25±6.4

6.1±2

65±3.2

Curve 4

23.8±2.9

7±2.3

6.8±2.1

30.4±7.8

8.3±0.8

76.3±3.2

Curve 5

24.7±3.5

8±1

6.6±1.5

34±2.6

8.2±1.5

81.4±2

Curve 6

24.3±2.2

7.9±1.5

7.6±0.8

32.1±4.5

8.3±1.1

80.1±0

Curve 7

22.6±4.1

6.3±1.8

7.5±0.8

30.4±5.3

8.8±0.8

75.6±2.6

Curve 8

23.9±2.7

7.6±1.3

28.1±3.6

7±1.8

74.1±2.1

Curve 9

23.5±4

7.4±1.9

6.1±1.4

30.1±5.3

8.1±1.1

75.3±2.8

Curve 10

24.5±3.1

7.3±2.1

7.1±1.1

33.1±3.9

8.1±1.5

80.1±2.3

Curve 11

24.7±1.6

7.1±2.1

6.6±1.3

31.6±1.7

8.9±0.4

78.9±1.4

Curve 12

24.4±2.4

7.4±2.1

7.1±1.6

28.9±3.1

7.6±1.6

75.4±2.2

From table 2,3 as can be seen that traditional crock stews rib soup is beaten on fragrance and oil slick the two indexs Point highest, this soup chop fragrance is strong, with rich flavor, and soup surface only has a small amount of particle oil slick, but Marking will be less than the rib soup corresponding to curve 5 of the present invention in these three indexs of color and luster, flavour and form, bent Rib soup corresponding to line 5 be in fragrance, color and luster, oil slick, flavour and form this 5 indexs compared with Excellent water is put down, and total score is higher than traditional crock, and this soup color and luster ecru, chop fragrance is strong, and surface is only few Particle oil slick is measured, soup taste is dense, mellow in taste, has chop fragrance solid sense, aftertaste is sweet clearly, and soup is limpid. Therefore, the temperature and time that the present invention filters out rib soup corresponding to pot koji-making line 5 is optimal model parameters. And electronic type electric cooking pot weaker, the delicate flavour deficiency that stews rib soup chop fragrance solid sense, and because soup is grown Phase seethes with excitement, and causes out soup amount less, soup and meat mouthfeel are all poor.

2nd, in rib soup main volatile compounds species investigation

Volatile ingredient method of testing is tied using Solid-phase Microextraction (SPME) and gas chromatography mass spectrometry (GC-MS) Close, effectively extraction and identification volatility, the compound of half volatile.

In being analyzed in rib soup organoleptic indicator, we have determined that traditional crock stews rib soup and song Rib soup representated by line 5 is given a mark stews rib soup higher than electronic type electric cooking pot, therefore in this experiment, only Main volatile compounds species in rib soup and rib soup representated by curve 2-12 is stewed to traditional crock to enter Contrast is gone.

Traditional crock stews main volatile compounds species in rib soup and rib soup representated by curve 2-12 Measurement result as shown in figure 5, result is shown, the rib soup corresponding to curve 5 aldehydes, alcohols, ketone, The rib soup and biography corresponding to content apparently higher than other curves on esters, acids, hydro carbons and nitrogen substance System crock stews rib soup, and the volatile flavor substance in rib soup corresponding to illustrative graph 5 is preferably analysed For in soup, due to the number of volatile materials aldehydes, hydro carbons, ketone etc. in the mouthfeel and soup of rib soup There are much relations, so the heating condition of rib soup corresponding to curve of the present invention 5 can be realized to rib soup mouth The lifting of sense.

3rd, in rib soup characteristic flavor component content investigation

Characteristic flavor composition uses gas phase-smelling method (GC-0), is by the separating capacity of gas-chromatography and people The sensitive smell of class nose is associated, one kind of selection and evaluation Odor-active material from the mixture of complexity The nose of effective ways, wherein people serves the powerful effect of detector.

Electronic type electric cooking pot stews characteristic flavor composition in rib soup and rib soup representated by curve 2-12 The measurement result of content as shown in fig. 6, result is shown, the rib soup corresponding to curve 5 aldehydes, alcohols, Content on ketone, esters and nitrogen substance stews rib soup apparently higher than electronic type electric cooking pot, and from song The contrast of characteristic flavor component content is understood in rib soup corresponding to line 9 and curve 5, extends the Baoshang time simultaneously The content of characteristic flavor composition will not be increased, and the composition of its flavor substance can be made to change, changed most The taste of whole rib soup.

In summary, the present invention filters out one group most by the adjustment to stewing temperature and time needed for rib soup Excellent temperature and time model, that is, stew the temperature and time model of rib soup corresponding to koji-making line 5, such as Fig. 7 Shown, the sensory evaluation total score and main volatile compounds content of rib soup corresponding to curve 5 compare traditional tile Tank stews rib soup and wants height, and characteristic flavor component content stews rib soup higher than electronic type electric cooking pot, that is, carried The mouthfeel of rib soup is risen, simultaneously because later stage, the moisture evaporation of this rib soup is few, and going out soup amount also has Lifted.It should be noted that the present invention is not limited to the lifting to rib soup mouthfeel, other any domestic animals Bone soup is applicable.

Based on same design, referring to Fig. 3, the present invention also provides a kind of culinary art control device of domestic animal bone soup, Applied in electric cooking pot, the electric cooking pot is electric cooking pot, electric pressure cooking saucepan or electric cooker etc..The device with Software instruction related hardware mode realizes, including heating heating module 101, the first maintenance module 102, Stop the maintenance module 104 of heating module 103 and second.

The heating heating module 101, makes the electric cooking pot enter the first power heated mould for controlling Formula, the soup in electric cooking pot is set to heat up, wherein the heating rate of soup is 1-7 DEG C per minute；

First maintenance module 102, for when the temperature for detecting the soup reaches T11, controlling The electric cooking pot is set to enter the second power heating mode so that the soup in the first scheduled time t11 Temperature maintain T11 temperature；

The stopping heating module 103, at the end of first scheduled time t11, described in control Electric cooking pot stops heating or reduces heating power, the soup temperature is reached T21 temperature；

Second maintenance module 104, for when the temperature for detecting the soup reaches T21 temperature, Control makes the electric cooking pot enter the 3rd power heating mode so that described in the second scheduled time t22 The temperature of soup maintains T21 temperature, at the end of second scheduled time t22, controls the electricity to cook Device of preparing food stops heating；The soup is set to naturally cool to drinkable temperature T.Wherein, described first Scheduled time t11 is less than second scheduled time t22, and T21 is less than T11.

In one example, first scheduled time t11 is 10-50 minutes, and T11 is 97-102 DEG C. Second scheduled time t22 is 25-80 minutes, and T21 is 70-95 DEG C.

In one example, first scheduled time t11 is 10-50 minutes, and T11 is 97-102 DEG C. Second scheduled time t22 is 40-70 minutes, and T21 is 75-85 DEG C.

In one example, first scheduled time t11 is 10-50 minutes, and T11 is 97-102 DEG C. Second scheduled time t22 is 40-60 minutes, and T21 is 75-85 DEG C.

In one example, first scheduled time t11 is 15-35 minutes, and T11 is 98-100 DEG C. Second scheduled time t22 is 25-80 minutes, and T21 is 70-95 DEG C.

In one example, first scheduled time t11 is 15-35 minutes, and T11 is 98-100 DEG C. Second scheduled time t22 is 40-70 minutes, and T21 is 75-85 DEG C.

In one example, first scheduled time t11 is 15-35 minutes, and T11 is 98-100 DEG C. Second scheduled time t22 is 40-60 minutes, and T21 is 75-85 DEG C.

In one example, first scheduled time t11 is 15-25 minutes, and T11 is 98-100 DEG C. Second scheduled time t22 is 25-80 minutes, and T21 is 70-95 DEG C.

In one example, first scheduled time t11 is 15-25 minutes, and T11 is 98-100 DEG C. Second scheduled time t22 is 40-70 minutes, and T21 is 75-85 DEG C.

In one example, first scheduled time t11 is 15-25 minutes, and T11 is 98-100 DEG C. Second scheduled time t22 is 40-60 minutes, and T21 is 75-85 DEG C.

Preferably, first scheduled time is 18 minutes, and second scheduled time is 65 minutes, T21 For 85 DEG C.

In a preferred exemplary, the heating rate is 1.5-5.5 DEG C per minute.

In a preferred exemplary, the heating rate is 2.0-3.5 DEG C per minute.

In a preferred exemplary, the heating rate is 2.4-2.5 DEG C per minute.

By taking above-mentioned one of preferred embodiment as an example, present invention control makes electric cooking pot enter the first power Heating mode (i.e. full-power mode), the soup in electric cooking pot is set to heat up, wherein the heating rate of soup It is per minute for 2.4-2.5 DEG C；When the temperature for detecting the soup reaches 98-100 DEG C, control makes described Electric cooking pot enters the second power heating mode (i.e. low-power mode) so that the institute within first scheduled time The temperature for stating soup maintains 98-100 DEG C, wherein, first scheduled time is 15-25 minutes；When At the end of first scheduled time, the control electric cooking pot stops heating, makes the soup natural cooling To 75-85 DEG C, finally when the temperature for detecting the soup reaches 75-85 DEG C, control cooks the electricity Device of preparing food enters the second power heating mode so that the temperature of the soup maintains within second scheduled time 75-85 DEG C, at the end of second scheduled time (40-60 minutes), the electric cooking pot is controlled to stop Only heat, the soup is naturally cooled to drinkable temperature.The present invention by soup temperature, The control adjustment of time, is dissolved in soup to make the volatile flavor substance in bone preferably separate out, so that Delicious flavor substance is separated out and is obviously improved, so as to improve the mouthfeel of bone soup.Simultaneously as later stage, Soup is cooled to 75-85 DEG C and temperature maintains 75-85 DEG C of 40-60 minute, and the moisture evaporation of bone soup is few, Go out the lifting of soup amount, it is not delicious enough so as to solve the domestic animal bone soup that electric cooking pot stews at present, and it is few to go out soup amount Technical problem.

Preferably, in one embodiment, the heating rate is 2.4 degree per minute, is cut with reducing meat Shear force；In one example, first scheduled time is 20 minutes, to prevent that protein denaturation is excessive. In one example, the soup naturally cools to 80 DEG C, and in another example, described second is predetermined Time is 50 minutes, to prevent the excessive volatilization of flavor substance to scatter and disappear.Can further it be carried using preferred scheme The delicious food and mouthfeel of high domestic animal bone soup.It should be noted that said apparatus embodiment and embodiment of the method Made based on same design, specifically can be no longer described in detail herein referring to the description of embodiment of the method part.

As shown in figure 4, the embodiment of the present invention also provides a kind of culinary art control device 20 of domestic animal bone soup, Applied in electric cooking pot, the electric cooking pot is electric cooking pot, electric pressure cooking saucepan or electric cooker etc..The device bag Include temperature sensor 201, control panel 202 and heater 203.

The temperature sensor 201, for detecting the temperature of soup in the electric cooking pot and being output to institute State control panel：

The control panel 202, it is connected with the temperature sensor 201 and the heater 203, It is illustrated in connection with specific embodiments, the device is specifically used for：

Control makes the heater in the electric cooking pot enter the first power heating mode, makes electric cooking pot Interior soup heating, the wherein heating rate of soup are 1-7 DEG C per minute；

When the temperature for receiving the soup that the temperature sensor 201 exports reaches 98-100 DEG C When, control makes the heater 203 in the electric cooking pot enter the second power heating mode so that The temperature of the soup maintains 98-100 DEG C within first scheduled time, wherein, the described first pre- timing Between be 15-25 minutes：

At the end of first scheduled time, the heater 203 in the electric cooking pot is controlled to stop Only heat, the soup is naturally cooled to 75-85 DEG C；

When the temperature sensor 201 detects that the temperature of the soup reaches 75-85 DEG C, control makes The heater 203 in the electric cooking pot enters the 3rd power heating mode so that predetermined second The temperature of the soup maintains 75-85 DEG C in time, at the end of second scheduled time, controls institute The heater 203 stated in electric cooking pot stops heating, naturally cools to the soup drinkable Temperature；Wherein, second scheduled time is 40-60 minutes.

Present invention control makes electric cooking pot enter the first power heating mode (i.e. full-power mode), cooks electricity The soup heating prepared food in device, the wherein heating rate of soup are 2-3 DEG C per minute；When detecting the soup Temperature when reaching 98-100 DEG C, it is (i.e. small that control makes the electric cooking pot enter the second power heating mode Power mode) so that the temperature of the soup maintains 98-100 DEG C within first scheduled time, wherein, First scheduled time is 15-25 minutes；At the end of first scheduled time, the electricity is controlled to cook Device of preparing food stops heating, the soup is naturally cooled to 75-85 DEG C, finally when the temperature for detecting the soup When degree reaches 75-85 DEG C, control makes the electric cooking pot enter the second power heating mode so that second The temperature of the soup maintains 75-85 DEG C in the scheduled time, and when second scheduled time, (40-60 divides Clock) at the end of, the control electric cooking pot stops heating, the soup is naturally cooled to drinkable temperature Degree.The present invention is adjusted by the control to soup temperature, time, to make the volatile flavor in bone Material, which preferably separates out, to be dissolved in soup, is obviously improved so that delicious flavor substance separates out, so as to improve bone The mouthfeel of head soup.Simultaneously as later stage, soup is cooled to 75-85 DEG C and temperature maintains 75-85 DEG C 40-60 minutes, the moisture evaporation of bone soup is few, goes out the lifting of soup amount, is stewed so as to solve electric cooking pot at present Domestic animal bone soup it is not delicious enough, and go out the few technical problem of soup amount.

Preferably, in one embodiment, the heating rate is 2.4-2.5 DEG C per minute, to reduce meat Matter shearing force；In one example, first scheduled time is 20 minutes, to prevent protein denaturation Excessively.In one example, the soup naturally cools to 80 DEG C, in another example, described Two scheduled times were 50 minutes, to prevent the excessive volatilization of flavor substance to scatter and disappear.It can be entered using preferred scheme One step improves the delicious food and mouthfeel of domestic animal bone soup.It should be noted that said apparatus embodiment and method Embodiment is made based on same design, specifically can be no longer described in detail herein referring to the description of embodiment of the method part.

The present invention also provides a kind of electric cooking pot, including domestic animal bone soup described in any of the above-described embodiment is cooked Prepare food control device, specifically can be referring to the content of the culinary art control device of domestic animal bone soup described in previous embodiment Introduce, the electric cooking pot can be electric cooking pot, electric cooker or electric pressure cooking saucepan, and other in the electric cooking pot Part is existing mature technology, is no longer described in detail.

With reference to the specific embodiment explanation in above-mentioned the beneficial effects of the invention are as follows：Present invention control makes electricity Cooking pot enters the first power heating mode (such as full-power mode), the soup in electric cooking pot is heated up, Wherein the heating rate of soup is 1-7 DEG C per minute；When the temperature for detecting the soup reaches 98-100 DEG C When, control makes the electric cooking pot enter the second power heating mode (such as low-power mode) so that the The temperature of the soup maintains 98-100 DEG C in one scheduled time, wherein, first scheduled time is 15-25 minutes；At the end of first scheduled time, the control electric cooking pot stops heating, makes institute State soup and naturally cool to 75-85 DEG C, finally when the temperature for detecting the soup reaches 75-85 DEG C, Control makes the electric cooking pot enter the 3rd power heating mode so that the soup within second scheduled time Temperature maintain 75-85 DEG C, at the end of second scheduled time (40-60 minutes), control institute State electric cooking pot and stop heating, the soup is naturally cooled to drinkable temperature.The present invention passes through Control adjustment to soup temperature, time, is dissolved in make the volatile flavor substance in bone preferably separate out Tang Zhong, it is obviously improved so that delicious flavor substance separates out, so as to improve the mouthfeel of bone soup.Meanwhile Due to later stage, soup is cooled to 75-85 degree and temperature maintains 75-85 DEG C of 40-60 minute, bone The moisture evaporation of soup is few, goes out the lifting of soup amount.It is not beautiful enough so as to solve the domestic animal bone soup that electric cooking pot stews at present Taste, and go out the few technical problem of soup amount.

The present invention is described in detail above, specific case used herein to the principle of the present invention and Embodiment is set forth.The core that the explanation of above example is only intended to help to understand the present invention is thought Think；Meanwhile for those of ordinary skill in the art, according to the thought of the present invention, in embodiment And there will be changes in application, in summary, this specification content should not be construed as to the present invention Limitation.

Claims

A kind of 1. cooking control method of domestic animal bone soup, applied in electric cooking pot, it is characterised in that bag Include following steps：

S1, control make the electric cooking pot enter the first power heating mode, make the soup liter in electric cooking pot The heating rate of temperature, wherein soup is 1-7 DEG C per minute；

S2, when the temperature for detecting the soup reaches T11, control make the electric cooking pot enter second Power heating mode so that the temperature of the soup maintains T11 temperature in the first scheduled time t11；

S3, at the end of first scheduled time t11, the control electric cooking pot stops heating or reduced Heating power, the soup temperature is set to reach T21 temperature；

S4, when the temperature for detecting the soup reaches T21 temperature, control enters the electric cooking pot 3rd power heating mode so that the temperature of the soup maintains T21 temperature in the second scheduled time t22 Degree, at the end of second scheduled time t22, the control electric cooking pot stops heating；

Wherein, first scheduled time t11 is less than second scheduled time t22, and T21 is less than T11.
2. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that the step Also include step S5 after rapid S4：Stop heating and be cooled to the temperature T stages, the temperature T range is 40-65 DEG C.
3. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that After the completion of the bone soup culinary art, the content aldehyde material concentration of the volatile materials in the domestic animal bone soup is big In 2 μ g/100ml.
4. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that The bone soup culinary art after the completion of, the content aldehyde material of the volatile materials in the domestic animal bone soup it is dense Spend for 3~10 μ g/100ml.
5. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that After the completion of bone soup culinary art, the concentration of the content letones of volatile materials in the domestic animal bone soup More than 1 μ g/100ml.
6. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that After the completion of bone soup culinary art, the concentration of the content letones of volatile materials in the domestic animal bone soup For 1.5~10 μ g/100ml.
7. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that After the completion of bone soup culinary art, the concentration of the content hydrocarbons of volatile materials in the domestic animal bone soup More than 5 μ g/100ml.
8. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that After the completion of bone soup culinary art, the concentration of the content hydrocarbons of volatile materials in the domestic animal bone soup For 10~35 μ g/100ml.
9. the cooking control method of domestic animal bone soup according to claim 1 or 2, it is characterised in that After the completion of bone soup culinary art, volatile matter content is in domestic animal bone soup obtained by per 100ml：Aldehyde Class 3-10 μ g, alcohols 1-5 μ g, ketone 2-12 μ g, hydro carbons 5-35 μ g；

Characteristic flavor component content is in domestic animal bone soup obtained by per 100ml：Aldehydes 2-10 μ g, ketone 1-12 μ g, nitrogen substance 1-8 μ g.
10. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that institute The heating rate for stating for the first heating period is per minute for 1.5-5.5 DEG C.
11. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that described The heating rate of first heating period is 2.0-3.5 DEG C per minute.
12. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that described First scheduled time t11 is 10-50 minutes, and the T11 is 97-102 DEG C.
13. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that described First scheduled time t11 is 15-35 minutes, and the T11 is 98-100 DEG C.
14. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that described Second scheduled time t22 is 25-80 minutes, and the T21 is 70-95 DEG C.
15. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that described Second scheduled time t22 scope is 40-70 minutes, and T21 is 75-85 DEG C.
16. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that described First scheduled time t11 is 18 minutes, and T21 is 85 DEG C, and second scheduled time t22 is 65 minutes.
17. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that institute It is 15-25 minutes to state the first scheduled time t11, and T11 is 98-100 DEG C.
18. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that institute It is 40-60 minutes to state the second scheduled time t22, and T21 is 75-85 DEG C.
19. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that institute Stated for first scheduled time as 20 minutes, second scheduled time is 50 minutes, and T21 is 80 DEG C.
20. the cooking control method of domestic animal bone soup according to claim 1, it is characterised in that institute The heating rate for stating for the first heating period is per minute for 2.4-2.5 DEG C.
21. the cooking control method of the domestic animal bone soup according to claim any one of 1-20, its feature It is, volatile matter content is in bone soup obtained by per 100ml：Aldehydes 8-12 μ g, alcohols 3-5 μ g, Ketone 5-10 μ g, esters 2-5 μ g, acids 1-5 μ g, hydro carbons 25-30 μ g, nitrogen substance 3-8 μ g；

Characteristic flavor component content is in bone soup obtained by per 100ml：Aldehydes 8-9 μ g, alcohols 0.1-1 μ g, ketone 8-9 μ g, esters 2-3 μ g, nitrogen substance 3-4 μ g.
A kind of 22. culinary art control device of domestic animal bone soup, applied in electric cooking pot, it is characterised in that Including：

Heat up heating module, the electric cooking pot is entered the first power heating mode for controlling, cooks electricity The soup heating prepared food in device, the wherein heating rate of soup are 1-7 DEG C per minute；

First maintenance module, for when the temperature for detecting the soup reaches T11, control to make the electricity Cooking pot enters the second power heating mode so that the temperature dimension of the soup in the first scheduled time t11 Hold in T11 temperature；

Stop heating module, at the end of first scheduled time t11, controlling the electric cooking pot Stop heating or reduce heating power, the soup temperature is reached T21 temperature；

Second maintenance module, for when the temperature for detecting the soup reaches T21 temperature, control to make institute State electric cooking pot and enter the 3rd power heating mode so that the temperature of the soup in the second scheduled time t22 Degree maintains T21 temperature, and at the end of second scheduled time t22, the control electric cooking pot stops Heating；

Wherein, first scheduled time t11 is less than second scheduled time t22, and T21 is less than T11.
23. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute State in the second maintenance module, after electric cooking pot stops heating, soup is cooled to temperature T, the temperature T models Enclose for 40-65 DEG C.
24. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In, after the completion of bone soup culinary art, the content aldehyde material concentration of the volatile materials in the domestic animal bone soup More than 2 μ g/100ml.
25. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In, bone soup culinary art after the completion of, the content aldehyde material of the volatile materials in the domestic animal bone soup it is dense Spend for 3~10 μ g/100ml.
26. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In, after the completion of bone soup culinary art, the concentration of the content letones of volatile materials in the domestic animal bone soup More than 1 μ g/100ml.
27. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In, after the completion of bone soup culinary art, the concentration of the content letones of volatile materials in the domestic animal bone soup For 1.5~10 μ g/100ml.
28. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In, after the completion of bone soup culinary art, the concentration of the content hydrocarbons of volatile materials in the domestic animal bone soup More than 5 μ g/100ml.
29. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In, after the completion of bone soup culinary art, the concentration of the content hydrocarbons of volatile materials in the domestic animal bone soup For 10~35 μ g/100ml.
30. the culinary art control device of the domestic animal bone soup according to claim 22 or 23, its feature exist In after the completion of bone soup culinary art, volatile matter content is in domestic animal bone soup obtained by per 100ml：Aldehyde Class 3-10 μ g, alcohols 1-5 μ g, ketone 2-12 μ g, hydro carbons 5-35 μ g；

Characteristic flavor component content is in domestic animal bone soup obtained by per 100ml：Aldehydes 2-10 μ g, ketone 1-12 μ g, nitrogen substance 1-8 μ g.
31. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute The heating rate for stating the first power heating mode is per minute for 1.5-5.5 DEG C.
32. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute The heating rate for stating the first power heating mode is per minute for 2.0-3.5 DEG C.
33. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute It is 10-50 minutes to state the first scheduled time t11, and the T11 is 97-102 DEG C.
34. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute It is 15-35 minutes to state the first scheduled time t11, and the T11 is 98-100 DEG C.
35. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute It is 25-80 minutes to state the second scheduled time t22, and the T21 is 70-95 DEG C.
36. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute It is 40-70 minutes to state the second scheduled time t22 scope, and T21 is 75-85 DEG C.
37. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute The first scheduled time t11 is stated as 18 minutes, T21 is 85 DEG C, and second scheduled time t22 is 65 points Clock.
38. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute It is 15-25 minutes to state the first scheduled time t11, and T11 is 98-100 DEG C.
39. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute It is 40-60 minutes to state the second scheduled time t22, and T21 is 75-85 DEG C.
40. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute Stated for first scheduled time as 20 minutes, second scheduled time is 50 minutes, and T21 is 80 DEG C.
41. the culinary art control device of domestic animal bone soup according to claim 22, it is characterised in that institute The heating rate for stating the first power heating mode is per minute for 2.4-2.5 DEG C.
42. the culinary art control device of the domestic animal bone soup according to claim any one of 22-41, it is special Sign is that volatile matter content is in bone soup obtained by per 100ml：Aldehydes 8-12 μ g, alcohols 3-5 μ G, ketone 5-10 μ g, esters 2-5 μ g, acids 1-5 μ g, hydro carbons 25-30 μ g, nitrogen substance 3-8 μg；

Characteristic flavor component content is in bone soup obtained by per 100ml：Aldehydes 8-9 μ g, alcohols 0.1-1 μ g, ketone 8-9 μ g, esters 2-3 μ g, nitrogen substance 3-4 μ g.