CN108261048A - A kind of cooking technique of cooking machine - Google Patents
A kind of cooking technique of cooking machine Download PDFInfo
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- CN108261048A CN108261048A CN201810192562.9A CN201810192562A CN108261048A CN 108261048 A CN108261048 A CN 108261048A CN 201810192562 A CN201810192562 A CN 201810192562A CN 108261048 A CN108261048 A CN 108261048A
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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
- A47J27/004—Cooking-vessels with integral electrical heating means
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/165—Stirring devices operatively connected to cooking vessels when being removably inserted inside
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
A kind of cooking technique emphasis the present invention relates to cooking machine is, it it is 95 DEG C to 105 DEG C by the first preset temperature line T, equilibrium temperature line traffic control is carried out to later stage cooking process, specifically by the first heating period food materials are carried out with preheating and preliminary precipitation moisture, to ensure to fry kettle temperature T1 in 80 DEG C to 120 DEG C, you can the overheat burnt to avoid enamelware pot, excess moisture is precipitated in food, it is avoided that temperature is too low again, preheating is insufficient, and curing effect is bad.Further, by the second heating period, stable temperature line T2 is formed in frying pan, by the relationship for judging it with presetting the first preset temperature line T, for the food materials of different bleed speed, is respectively controlled, has further ensured cooking effect.The specific effect of the present invention is embodied in the precipitation water speed that control food materials are combined by temperature, to realize that food precipitation moisture effect is preferable, has been sufficiently reserved the nutritional ingredient of cooking and curing effect, has improved mouthfeel.
Description
Technical field
The present invention relates to field of kitchen electric appliance more particularly to a kind of cooking techniques of cooking machine.
Background technology
Product of the cooking machine as intelligent appliance after releasing, has obtained the fine repercussion in market, master currently on the market
Cooking machine structure is wanted to be equipped with stirring shovel in frying pan, user in use, edible oil, food materials, auxiliary material are disposably put into frying pan,
Closing lid starts cooking.The cooking machine of this structure due to differences such as type, the water content of food materials, tasty, stir-frying when leading to cooking,
The effect of curing is general or even part food materials also occur that the risk being charred, the main reason is that cooking technique is bad.
Invention content
The present invention provides a kind of cooking technique of cooking machine, by optimizing temperature curve, vegetable moisture when avoiding cooking
The risk for being excessively precipitated or being burned.
The present invention adopts the following technical scheme that：
A kind of cooking technique of cooking machine, the cooking machine includes pot, frying pan, pot cover and main control unit, on pot cover
It is stretched into frying pan equipped with stirring shovel or stirring shovel is set to bottom in frying pan, the heating unit of heating frying pan is equipped in pot,
The peak power output of heating unit is less than 3000W, and main control unit is interior at least provided with the first preset temperature line T, and described first is pre-
If temperature line T is 95 DEG C to 105 DEG C, the cooking technique includes the following steps：
Step S1：Food materials add the stage, pour into edible oil in frying pan bottom, add in food materials, close pot cover startup；
Step S2：First heating period, heating unit reach T1 to set the heating frying pan of power P 1 to kettle temperature is fried, institute
It is 80 DEG C to 120 DEG C to state T1, and the P1 is 1000W to 2200W, and during which stirring shovel interval stirring at low speed or stopping, entering step
S3；
Step S3：Second heating period started stirring shovel rotation with the food materials that stir-fry, and heating unit is heated with setting power P 2
Stable temperature line T2 is formed in frying pan to frying pan, if the T2=T, a period of time is maintained, enters step S4；If the T2 ＞
T, and 200 DEG C of T2 ＜ maintain a period of time, enter step S5；
Step S4：The third heating period, heating unit continues to heat frying pan to set power P 3, so as to be maintained in frying pan
200 DEG C of set temperature T3, T2 ＜ T3, T3 ＜, continues for some time, enters step S5；
Step S5：It receives the juice stage, heating unit is terminated with setting the heating frying pan of power P 4 to juice is received, and completes cooking.
In the receipts juice stage, judge to receive juice effect to detect equipped with temperature liter, the temperature, which rises, judges that including temperature spot sentences
Disconnected or specific temperature rise judges.
The P1=P2=P3=P4；Or the P1 ＜ P2=P3=P4；Or the P1 ＜ P2=P3 ＜ P4；Or
P1 ＜ P2 ＞ P3 the ＜ P4, P2≤P4.
In the receipts juice stage, juice is received including constant temperature, juice is received in cooling or at least one of juice is received in heating.
First heating period includes heating sub-stage and bleed sub-stage, the rate of rise in temperature in bleed sub-stage
Less than heating sub-stage.
Beneficial effects of the present invention：
A kind of cooking technique emphasis of cooking machine of the present invention is, is 95 DEG C to 105 by the first preset temperature line T
DEG C, to later stage cooking process carry out equilibrium temperature line traffic control, specifically by the first heating period to food materials carry out preheating and just
Moisture is precipitated in step, and to ensure to fry kettle temperature T1 in 80 DEG C to 120 DEG C, the overheat that can have both been burnt to avoid enamelware pot, food is precipitated
Excess moisture, and it is avoided that temperature is too low, preheating is insufficient, and curing effect is bad.Further, by the second heating period,
Stable temperature line T2 is formed in frying pan, by the relationship for judging it with presetting the first preset temperature line T, for different bleeds
The food materials of speed, are respectively controlled, and have further ensured cooking effect.And the temperature by setting cooking is reached the standard grade 200 DEG C,
It avoids temperature excessively high, generates the risk of more oil smoke.The specific effect of the present invention is embodied in and combines control food materials by temperature
Water speed is precipitated, to realize that food precipitation moisture effect is preferable, has been sufficiently reserved the nutritional ingredient of cooking and curing effect, has been promoted
Mouthfeel.
Further, in the receipts juice stage, judge to receive juice effect to detect equipped with temperature liter, the temperature, which rises, to be judged to include
Temperature spot judges or specific temperature rise judges.Judge to receive juice by temperature, in the case where elutriation goes out how many differ, be effectively ensured
Receive the consistency of juice effect.
Further, the P1=P2=P3=P4, program control is relatively simple, and cost is relatively low；Or the P1 ＜ P2
=P3=P4 saves the cooking time, ensures vegetable curing effect, while can promote cooking efficiency；Or the P1 ＜ P2=P3
＜ P4 promote the effect for receiving juice, and it is tasty more fully to receive juice.Or the P1 ＜ P2 ＞ P3 ＜ P4, P2≤P4 are received by high temperature
Juice, to realize the quick effect for receiving juice.
Further, first heating period includes heating sub-stage and bleed sub-stage, in bleed sub-stage
Rate of rise in temperature is less than heating sub-stage.By setting bleed sub-stage in the first heating period, when ensureing the precipitation of water
Between, and water is avoided to cross and is analyzed, it avoids being burned.
Description of the drawings
The present invention is described further below in conjunction with the accompanying drawings：
Fig. 1 is a kind of cooking machine structure diagram of the present invention；
Fig. 2 is the temperature profile of the cooking process embodiment one of the present invention；
Fig. 3 is the temperature profile of the cooking process embodiment two of the present invention；
Fig. 4 is the temperature curve of the cooking process embodiment three of the present invention.
Specific embodiment
Shown in Figure 1, a kind of cooking machine of the invention includes pot 1, frying pan 2, pot cover 3, and pot cover 3 is equipped with stirring
Shovel 4 is stretched into frying pan or stirring shovel is set to bottom in frying pan, and the heating unit 5 of heating frying pan 2 is equipped in pot 1.Also
It is to say, which can be that stirring shovel is removable or the non-disconnectable frying pan bottom or removable or non-disconnectable of being fixed at
Be fixed on pot cover, heating unit can be electromagnetic heating wire coil, can also other heating units, such as Hot-blast Heating, radiation plus
Heat or electrothermal tube, electric hot tray heating, the peak power output of the heating unit are less than 3000W.As household electrical appliance, in the present invention
Cooking machine power bracket 1000W to 2200W.Preferably 1400W to 2000W.Further, it is equipped in cooking machine of the present invention
Main control unit at least provided with the first preset temperature line T, the first preset temperature line T is 95 DEG C to 105 DEG C in main control unit,
Using the reference point controlled as latter temperature.The cooking machine corresponds to a variety of cooking patterns, at least one cooking equipped with a variety of menus
The combination of pattern or several cooking patterns employs the cooking technique of the present invention, for convenience of the technique effect of the present invention is understood, with
Under with food materials illustrate specific embodiment.
Embodiment one：
The present embodiment is main food materials by sliced meat, green pepper of food materials, and auxiliary material is edible oil, salt, vinegar etc., illustrates and is sent out with this
Bright technique carrys out the advantageous effect that frying green pepper fries meat.
Referring specifically to the technological temperature curve graph of Fig. 2 present invention, detailed process is as follows：
Step S1：Food materials add the stage, pour into edible oil in frying pan bottom, add in food materials sliced meat, green pepper and other salt, vinegar
Auxiliary materials are waited, close pot cover startup；Cooking machine works, into the first heating period；
Step S2：First heating period, heating unit reach T1 to set the heating frying pan of power P 1 to kettle temperature is fried, institute
It is 80 DEG C to 120 DEG C to state T1, and the P1 is 1000W to 2200W, and during which stirring shovel stops, and enters step S3；Certainly, this field
Technical staff can also be selected in this stage according to the type of food materials using stirring shovel stirring at low speed or interval stirring at low speed.For
Facilitate description in the present embodiment, for the setting power P 1 to be specially 1600W, the T1 is 95 DEG C to 110 DEG C.Namely
It says, in the first heating period using 1600W work, heating makes stir-fry kettle temperature reach 95 DEG C to 110 DEG C.At this point, green pepper, meat
Piece is heated, and more starts to be precipitated grease, water, and edible oil is preheated in heating process and completes.Certainly, people in the art
Difference of the member according to food materials, by the laboratory facilities of this technique, can be chosen in the T1 in the first heating period ranging from 80
DEG C to 120 DEG C, if but less than 80 DEG C, pre-heat effect is bad, food materials it is heated also less, the amount that water is precipitated is also very little, is unfavorable for
Stir-frying.If higher than 120 DEG C, food materials easily stick frying pan inner wall, generate the risk being burned, and moisture is excessively precipitated in food materials, influence
Mouthfeel.
Step S3：Second heating period started stirring shovel rotation with the food materials that stir-fry, and heating unit is heated with setting power P 2
Stable temperature line T2, the T2 ＞ T, and 200 DEG C of T2 ＜ are formed in frying pan to frying pan, a period of time is maintained, enters step S5；
In the present embodiment, the P2=P1 is also 1600W, and since sliced meat, green pepper are main food materials, in the first heating period, analysis
It is discharged less, temperature rise is very fast in frying pan, has been more than quickly the first preset temperature line T, and is reached the standard grade 200 DEG C by setting,
To avoid the more oil smoke of generation.Specifically for the present embodiment, temperature line T2 is 130 DEG C to 150 DEG C in frying pan, according to dish
The different temperatures of amount has floating.Certainly, those skilled in the art to promote the effect of quick-fried, can also use P2 more than P1's
High temperature quick-fried is realized in heating.
Step S5：It receives the juice stage, heating unit is terminated with setting the heating frying pan of power P 4 to juice is received, and completes cooking.This reality
It applies in example, the setting power P 4=P1=P2, to facilitate control.Certainly, those skilled in the art can also use P4 ＞
The mode of P2 receives juice efficiency to be promoted.
Further, in the receipts juice stage, judge to receive juice effect to detect equipped with temperature liter, the temperature, which rises, to be judged
Judge for temperature spot.When frying kettle temperature there is a situation where flying up, main control unit judges that receiving juice completes, and completes entire fry
Dish, alarm user.Certainly, those skilled in the art can also use specific temperature rise to judge, be specifically temperature rise
Slope is big, and temperature rise is more in the unit interval, for example temperature rise is more than 5 DEG C in frying pan in 10 seconds, can also be judged as frying pan
Interior juice is less, receives juice and completes.
In addition, the first heating period of the present invention includes heating sub-stage and bleed sub-stage, in bleed sub-stage
Rate of rise in temperature is less than heating sub-stage.To give the time that moisture is precipitated in food materials, avoid temperature rise too fast, cause to stick
Effect.
As a preferred embodiment, in the present embodiment, the receipts juice stage receives juice for constant temperature, and stir-fry kettle temperature is made to maintain temperature
Line T2 is spent, continuous heating is received juice, judged by temperature, to determine whether to complete to receive juice.Certainly, those skilled in the art also may be used
With the type according to food materials, juice is received, for example receive juice using 100 DEG C or so of constantly boiling using cooling；Or it is received using heating
Juice is further promoted and receives juice effect.It is of course also possible to it is several combinations for receiving juice mode.
Certainly, those skilled in the art can also set the maximum operating time, to avoid in abnormal feelings to the above-mentioned stage
Under condition, for example sensor degradation, the inaccurate abnormal conditions of temperature spot acquisition issue the risk of raw burn paste.
Certainly, heretofore described its numerical value of temperature line T, T1, T2 is point value or value range, forms temperature straight line or encloses
Around the wave of the temperature range.
Those skilled in the art would know that by the description above, in the second heating period, starts stirring shovel realization and turns over
Cooking meat and fish dishes is best mode, and intermittent stirring, positive and negative stirring or the cooperation stirring of high low speed can be elected as agitating mode.As for
In first heating period, stirring shovel can not turn, can also low speed go to, stick to avoid dish, also ensure that preheating is abundant.Separately
In the external receipts juice stage, stirring shovel employs stopping or stirring frequency is less than the pattern of the second heating period, to ensure food materials
It is fully tasty, and food materials is avoided to be stirred broken risk.
The present invention is using preset temperature line, after being preheated by the first heating period, for different food materials stabilizations in difference
Temperature line carry out lasting heating cooking, ensure that food materials precipitation moisture fully again not excessively, effectively improve using fry
The mouthfeel of dish machine cooking, avoids the risk being burned.
Embodiment two：
The present embodiment is main food materials by Chinese cabbage of food materials, and auxiliary material is edible oil, salt, vinegar, chilli etc., illustrates and uses
The technique of the present invention carrys out the advantageous effect of frying Hot and sour cabbage.
Referring specifically to the technological temperature curve graph of Fig. 3 present invention, detailed process is as follows：
Step S1：Food materials add the stage, pour into edible oil in frying pan bottom, add in a little food materials Chinese cabbage, extra dry red wine green pepper and salt,
The auxiliary materials such as vinegar close pot cover startup；Cooking machine works, into the first heating period；
Step S2：First heating period, heating unit reach T1 to set the heating frying pan of power P 1 to kettle temperature is fried, institute
It is 80 DEG C to 120 DEG C to state T1, and the P1 is 1000W to 2200W, and during which stirring shovel stops, and enters step S3；Certainly, this field
Technical staff can also be selected in this stage according to the type of food materials using stirring shovel stirring at low speed or interval stirring at low speed.For
Facilitate description in the present embodiment, for the setting power P 1 to be specially 1600W, the T1 is 95 DEG C to 110 DEG C.Namely
It says, in the first heating period using 1600W work, heating makes stir-fry kettle temperature reach 95 DEG C to 110 DEG C.At this point, green pepper, meat
Piece is heated, and more starts to be precipitated grease, water, and edible oil is preheated in heating process and completes.Certainly, people in the art
Difference of the member according to food materials, by the laboratory facilities of this technique, can be chosen in the T1 in the first heating period ranging from 90
DEG C to 105 DEG C, if but less than 80 DEG C, pre-heat effect is bad, food materials it is heated also less, the amount that water is precipitated is also very little, is unfavorable for
Stir-frying.If higher than 105 DEG C, dish leaf easily sticks frying pan inner wall or dish leaf and is easily scalded black, and moisture is excessively precipitated in food materials,
Influence mouthfeel.
Step S3：Second heating period started stirring shovel rotation with the food materials that stir-fry, and heating unit is heated with setting power P 2
Stable temperature line T2, the T2=T are formed in frying pan to frying pan, a period of time is maintained, enters step S4；In the present embodiment,
The P2=P1 is also 1600W, and since Chinese cabbage is main food materials, in the first heating period, water is precipitated how much, in frying pan
Temperature rise is slow, and when reaching temperature line T, moisture has been precipitated, and to avoid it that water is excessively precipitated, causes dish taste bad, this implementation
Example enters step S4 using T2 temperature lines stir-frying a period of time is maintained；
Step S4：The third heating period, heating unit continues to heat frying pan to set power P 3, so as to be maintained in frying pan
200 DEG C of set temperature T3, T2 ＜ T3, T3 ＜, continues for some time, enters step S5.In the present embodiment, the P3=P2=
P1 fries kettle temperature, rises to T3, realizes high temperature quick-fried, generates excessive oil smoke to avoid, 200 DEG C of temperature T3 ＜ are specifically
120-145℃.It is appreciated that those skilled in the art, to avoid vegetables quick-fried carbonization risk, the side of P3 ＜ P2 can also be used
Formula heats.In the present embodiment, the mixing speed and pattern for stirring shovel can also be slightly faster than step as step S3
S3, those skilled in the art can suitably adjust under the frame of present invention process.
Step S5：It receives the juice stage, heating unit is terminated with setting the heating frying pan of power P 4 to juice is received, and completes cooking.This reality
It applies in example, the setting power P 4=P1=P2, to facilitate control.Certainly, those skilled in the art can also use P4 ＞
The mode of P2 receives juice efficiency to be promoted.
The cooking technique of the present invention is for being precipitated the higher greengrocery food materials of water, using two temperature lines, i.e. step S3 and
Step S4 avoids vegetables that excess moisture carbonization is precipitated, influences mouthfeel, and can guarantee that cooking cures effect.
In the present embodiment, other additional phases are consistent with embodiment one with effect, repeat no more.
For the higher vegetables of water are precipitated, employed for the second heating period maintains T1 temperature lines and is first turned over the present embodiment
It fries, enters back into high temperature quick-fried, while fully having ensured that moisture is precipitated, and the risk that vegetables is avoided to be carbonized, ensure food mouthfeel
Consistency.
In addition, the embodiment of the present invention one and two using citing power bracket 1600W, it is of course also possible to be 1000W extremely
Any number of 2200W, such as 1200W, 1400W, 1800W, 2000W, 2100W etc., in actual work, it is proposed that range of choice exists
In 2200W, ensure the load of household electricity.And for the range of T1, those skilled in the art can be according to the precipitation water of food materials
Characteristic is selected, and range of choice can be temperature spot, can also select temperature range at 80 DEG C to 120 DEG C, specifically can be with
It is 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C, 98 DEG C, 100 DEG C, 105 DEG C, 110 DEG C, 120 DEG C of such or 80-90 DEG C, 85-105
DEG C, 95-100 DEG C, 100-105 DEG C, range value as 105-120 DEG C etc.
The food materials of the specific embodiment of the invention of the invention specific effect and step by way of example only, it is impossible to the present invention
Protection domain limited, the processing step of those skilled in the art according to the present invention, using different from the embodiment of the present invention
Food materials, belong to the scope of protection of the present invention.
Embodiment three：
Present embodiment discloses the techniques that soup or stew are done using cooking machine, and specifically referring to Fig. 4, main technological steps are such as
Under：
Step S1：Food materials add the stage, pour into edible oil in frying pan bottom, add in the auxiliary materials such as food materials and salt, water, close pot
Lid starts；Cooking machine works, into the first heating period；
Step S2：First heating period, heating unit reach T1 to set the heating frying pan of power P 1 to kettle temperature is fried, institute
It is 80 DEG C to 120 DEG C to state T1, and the P1 is 1000W to 2200W, and during which stirring shovel stops, and enters step S3；Exist for convenience of description
In the present embodiment, for the setting power P 1 to be specially 1400W, the T1 is 80 DEG C to 95 DEG C.That is, using
In first heating period of 1600W work, heating makes stir-fry kettle temperature reach 80 DEG C to 95 DEG C.Due to stew or soup, in frying pan
Water can be added with, in addition water is precipitated in dish in itself, the first heating period temperature will not rise too soon in frying pan；
Step S3：Second heating period started stirring shovel intermittent rotary with stir-fry food materials or bidirectional rotation with the food materials that stir-fry,
Heating unit forms stable temperature line T2, the T2=T to set in the heating frying pan to frying pan of power P 2, maintains a period of time
To terminating.
The present embodiment, due to adding water in frying pan, constant temperature is controlled in the range of T temperature lines, constantly boiling stew.When
So, it can also set according to how much requirements of stew soup and receive the juice stage.Its mainly control according to the time and maintain boiling when
Between for foundation, temperature maintains T, and to stablize line variation little.
The present embodiment is stewed for user with cooking machine or stew, belongs to the trial of this field.
Claims (5)
1. a kind of cooking technique of cooking machine, the cooking machine includes pot, frying pan, pot cover and main control unit, is set on pot cover
There is stirring shovel to stretch into frying pan or stir shovel and be set to bottom in frying pan, the heating unit of heating frying pan is equipped in pot, is added
The peak power output of thermal is less than 3000W, and main control unit is interior at least provided with the first preset temperature line T, and described first is default
Temperature line T is 95 DEG C to 105 DEG C, which is characterized in that the cooking technique includes the following steps：
Step S1：Food materials add the stage, pour into edible oil in frying pan bottom, add in food materials, close pot cover startup；
Step S2：First heating period, heating unit reach T1, the T1 to set the heating frying pan of power P 1 to kettle temperature is fried
It it is 80 DEG C to 120 DEG C, the P1 is 1000W to 2200W, and during which stirring shovel interval stirring at low speed or stopping, entering step S3；
Step S3：Second heating period started the rotation of stirring shovel with the food materials that stir-fry, and heating unit heats frying pan to set power P 2
Stable temperature line T2 is formed in frying pan, if the T2=T, a period of time is maintained, enters step S4；If the T2 ＞ T, and
200 DEG C of T2 ＜ maintain a period of time, enter step S5；
Step S4：The third heating period, heating unit continues to heat frying pan to set power P 3, so as to maintain setting in frying pan
200 DEG C of temperature T3, T2 ＜ T3, T3 ＜, continues for some time, enters step S5；
Step S5：It receives the juice stage, heating unit is terminated with setting the heating frying pan of power P 4 to juice is received, and completes cooking.
2. the cooking technique of a kind of cooking machine as described in claim 1, which is characterized in that in the receipts juice stage, equipped with temperature
Liter judges that, to detect receipts juice effect, the temperature, which rises, to be judged to include temperature spot judgement or specific temperature rise judgement.
A kind of 3. cooking technique of cooking machine as described in claim 1, which is characterized in that the P1=P2=P3=P4；Or
P1 ＜ P2=P3=P4 described in person；Or the P1 ＜ P2=P3 ＜ P4；Or P1 ＜ P2 ＞ P3 the ＜ P4, P2≤P4.
4. the cooking technique of a kind of cooking machine as described in claim 1, which is characterized in that in the receipts juice stage, including perseverance
Temperature receives juice, juice is received in cooling or at least one of juice is received in heating.
5. the cooking technique of a kind of cooking machine as described in Claims 1-4 any one, which is characterized in that described first adds
The hot stage includes heating sub-stage and bleed sub-stage, and the rate of rise in temperature in bleed sub-stage is less than heating sub-stage.
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| CN109924893A (en) * | 2019-01-08 | 2019-06-25 | 深圳市钜兆商用智能炉业有限公司 | A kind of cooking technique of cooking machine |
| CN110537827A (en) * | 2019-09-21 | 2019-12-06 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
| CN111035222A (en) * | 2019-10-24 | 2020-04-21 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
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| CN113520142A (en) * | 2021-08-12 | 2021-10-22 | 珠海格力电器股份有限公司 | Cooking control method and device of cooking appliance, storage medium and cooking appliance |
| CN113520140A (en) * | 2020-04-22 | 2021-10-22 | 佛山市顺德区智烹科技有限公司 | Automatic cooking method and automatic cooking machine |
| CN113842056A (en) * | 2021-08-20 | 2021-12-28 | 珠海格力电器股份有限公司 | Automatic cooking equipment control method and device, computer equipment and storage medium |
| CN115670259A (en) * | 2022-11-21 | 2023-02-03 | 华帝股份有限公司 | Control method of automatic cooker and automatic cooker |
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| CN111035222B (en) * | 2019-10-24 | 2021-11-09 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
| CN113133636A (en) * | 2020-01-17 | 2021-07-20 | 九阳股份有限公司 | Dry burning prevention detection method for cooking appliance and cooking appliance |
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| CN113520140B (en) * | 2020-04-22 | 2023-01-13 | 佛山市顺德区智烹科技有限公司 | Automatic cooking method and automatic cooking machine |
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| CN112555917B (en) * | 2020-11-11 | 2023-07-25 | 深圳火王智能厨电股份有限公司 | Control method of gas stove, gas cooking system and computer readable storage medium |
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| CN112493873B (en) * | 2020-12-09 | 2021-12-31 | 四川长虹电器股份有限公司 | Intelligent cooker temperature control system, method and computer storage medium |
| CN112493873A (en) * | 2020-12-09 | 2021-03-16 | 四川长虹电器股份有限公司 | Intelligent cooker temperature control system, method and computer storage medium |
| CN113520142A (en) * | 2021-08-12 | 2021-10-22 | 珠海格力电器股份有限公司 | Cooking control method and device of cooking appliance, storage medium and cooking appliance |
| CN113842056A (en) * | 2021-08-20 | 2021-12-28 | 珠海格力电器股份有限公司 | Automatic cooking equipment control method and device, computer equipment and storage medium |
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