CN108261048B - Cooking process of cooking machine - Google Patents
Cooking process of cooking machine Download PDFInfo
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- CN108261048B CN108261048B CN201810192562.9A CN201810192562A CN108261048B CN 108261048 B CN108261048 B CN 108261048B CN 201810192562 A CN201810192562 A CN 201810192562A CN 108261048 B CN108261048 B CN 108261048B
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- 238000010411 cooking Methods 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000010438 heat treatment Methods 0.000 claims abstract description 79
- 235000013305 food Nutrition 0.000 claims abstract description 58
- 239000000463 material Substances 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 230000000694 effects Effects 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 44
- 238000003756 stirring Methods 0.000 claims description 44
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000013021 overheating Methods 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 230000000630 rising effect Effects 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 238000003763 carbonization Methods 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000004457 water analysis Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- 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
The invention relates to a frying process of a frying machine, which is characterized in that a first preset temperature line T is 95-105 ℃, the stable temperature line control is carried out on the later frying process, and particularly, the food material is preheated and primarily separated out of water in a first heating stage, so that the temperature T1 in a frying pan is ensured to be within 80-120 ℃, the overheating of the frying pan can be avoided, the excessive water separated out from the food can be avoided, the too low temperature can be avoided, the preheating is insufficient, and the curing effect is poor. Further, through the second heating stage, a stable temperature line T2 is formed in the frying pan, and through judging the relation between the stable temperature line T and the preset first preset temperature line T, the food materials with different water separating speeds are respectively controlled, so that the frying effect is further guaranteed. The food water separating speed control method has the specific effects that the water separating speed of the food materials is controlled through temperature combination, so that the food water separating effect is good, the nutritional ingredients and the cooking effect of fried dishes are fully reserved, and the mouthfeel is improved.
Description
Technical Field
The invention relates to the field of kitchen appliances, in particular to a cooking process of a cooker.
Background
The frying machine is used as a product of an intelligent household appliance, good reverberation of the market is obtained after the frying machine is pushed out, a stirring shovel is arranged in a frying pan of the main frying machine structure in the current market, and when a user uses the frying machine, edible oil, food materials and auxiliary materials are placed into the frying pan at one time, and the cover is closed to start frying. Due to different food material types, water contents and the like, the frying machine with the structure has common flavor adding, stir-frying and curing effects during frying, even part of food materials can be burnt, and the main reason is that the frying process is not good.
Disclosure of Invention
The invention provides a frying process of a frying machine, which avoids the risk of excessive separation of water in dishes or pot burning during frying by optimizing a temperature curve.
The invention adopts the following technical scheme:
the utility model provides a stir-fry technology of machine of cooking, the machine of cooking includes the pot body, frying pan, pot cover and main control unit, is equipped with on the pot cover that the stirring shovel stretches into in the frying pan or the stirring shovel sets up in the frying pan bottom, and the internal heating device who heats the frying pan that is equipped with of pot, heating device's maximum output is less than 3000W, is equipped with first preset temperature line T in the main control unit at least, first preset temperature line T is 95 ℃ to 105 ℃, the process of cooking includes following step:
step S1: in the food material adding stage, edible oil is poured into the bottom of the frying pan, food materials are added, and the pan cover is closed to start;
step S2: in the first heating stage, the heating device heats the frying pan with set power P1 until the temperature in the frying pan reaches T1, wherein T1 is 80-120 ℃, the P1 is 1000-2200W, and the stirring shovel intermittently stirs at low speed or stops in the first heating stage, and the step S3 is carried out;
step S3: in the second heating stage, the stirring shovel is started to rotate to stir and fry the food materials, the heating device heats the frying pan with the set power P2 until a stable temperature line T2 is formed in the frying pan, and if T2 is equal to T, the temperature is maintained for a period of time, and the step S4 is executed; if T2 is greater than T and T2 is less than 200 ℃, maintaining for a period of time, and entering step S5;
step S4: in the third heating stage, the heating device continuously heats the frying pan with the set power P3 to maintain the temperature in the frying pan at the set temperature T3, T2 < T3, T3 < 200 ℃, continuously for a period of time, and the step S5 is carried out;
step S5: in the juice collecting stage, the heating device heats the frying pan with the set power P4 until the juice collecting is finished, and the frying is finished.
And in the juice collecting stage, temperature rise judgment is arranged to detect the juice collecting effect, and the temperature rise judgment comprises temperature point judgment or temperature rise rate judgment.
The P1 ═ P2 ═ P3 ═ P4; or said P1 < P2 ═ P3 ═ P4; or said P1 < P2 ═ P3 < P4; or the P1 is more than or equal to P2 and more than or equal to P3 and more than or equal to P4, and P2 is more than or equal to P4.
The juice collecting stage comprises at least one of constant temperature juice collection, temperature reduction juice collection or temperature rise juice collection.
The first heating stage comprises a temperature rising sub-stage and a water separating sub-stage, and the temperature rising speed in the water separating sub-stage is smaller than that in the temperature rising sub-stage.
The invention has the beneficial effects that:
the cooking process of the cooking machine is characterized in that a first preset temperature line T is 95-105 ℃, stable temperature line control is carried out on a later cooking process, and the food material is preheated and primarily separated out of water in a first heating stage, so that the temperature T1 in a cooking pot is ensured to be within 80-120 ℃, and the problems that the cooking pot is overheated, the food is excessively separated out of water, the temperature is too low, the preheating is insufficient, and the cooking effect is poor can be avoided. Further, through the second heating stage, a stable temperature line T2 is formed in the frying pan, and through judging the relation between the stable temperature line T and the preset first preset temperature line T, the food materials with different water separating speeds are respectively controlled, so that the frying effect is further guaranteed. And the temperature of the fried dish is 200 ℃ on line, so that the risk of generating more oil smoke due to overhigh temperature is avoided. The food water separating speed control method has the specific effects that the water separating speed of the food materials is controlled through temperature combination, so that the food water separating effect is good, the nutritional ingredients and the cooking effect of fried dishes are fully reserved, and the mouthfeel is improved.
Furthermore, in the juice collecting stage, temperature rise judgment is arranged to detect the juice collecting effect, and the temperature rise judgment comprises temperature point judgment or temperature rise rate judgment. The juice is collected through temperature judgment, and the consistency of the juice collecting effect is effectively ensured under the condition that the water is different in amount.
Furthermore, the program control is simple and the cost is low because the P1 is P2 is P3 is P4; or the P1 is more than P2 and is P3 and is P4, so that the cooking time is saved, the cooking effect of dishes is ensured, and the cooking efficiency can be improved; or the ratio of P1 to P2 to P3 to P4 improves the juice-collecting effect and makes the juice more delicious. Or the P1 is more than P2 and more than P3 is more than P4, and the P2 is more than or equal to P4, and the juice is collected at high temperature to realize the effect of quickly collecting the juice.
Furthermore, the first heating stage comprises a temperature-raising sub-stage and a water-separating sub-stage, and the temperature rise speed in the water-separating sub-stage is smaller than that in the temperature-raising sub-stage. By arranging the water separating sub-stage in the first heating stage, the water separating time is ensured, excessive water separation is avoided, and pot burnt is avoided.
Drawings
The invention is further described below with reference to the accompanying drawings:
FIG. 1 is a schematic view of a cooker of the present invention;
FIG. 2 is a temperature profile of a first embodiment of the present invention;
FIG. 3 is a temperature profile of a second embodiment of the frying process of the present invention;
fig. 4 is a temperature profile of a third embodiment of the sauteing process of the present invention.
Detailed Description
Referring to fig. 1, the dish frying machine of the present invention comprises a pot body 1, a frying pan 2 and a pot cover 3, wherein a stirring shovel 4 is arranged on the pot cover 3 and extends into the frying pan or the stirring shovel is arranged at the bottom in the frying pan, and a heating device 5 for heating the frying pan 2 is arranged in the pot body 1. That is to say, the stir-frying machine can be a stirring shovel which is detachably or non-detachably fixed at the bottom of a frying pan, and also can be detachably or non-detachably fixed on a pan cover, the heating device can be an electromagnetic heating wire coil, and also can be other heating devices, such as a hot air heating device, a radiation heating device, an electric heating tube and an electric heating disk heating device, and the maximum output power of the heating device is less than 3000W. As household appliances, the power range of the cooking machine in the invention is 1000W to 2200W. Preferably 1400W to 2000W. Furthermore, the main control unit is arranged in the cooker and at least provided with a first preset temperature line T which is 95-105 ℃ and is used as a reference point for later temperature control. The cooking machine is provided with a plurality of recipes corresponding to a plurality of cooking modes, at least one cooking mode or a combination of several cooking modes adopts the cooking process, and in order to facilitate understanding of technical effects of the invention, specific embodiments are illustrated by food materials.
The first embodiment is as follows:
in the embodiment, the food material is the sliced meat, the green pepper is the staple food material, and the auxiliary materials are the edible oil, the salt, the vinegar and the like, so that the beneficial effect of frying the fried meat with the green pepper by using the process disclosed by the invention is illustrated.
Referring to fig. 2, the process temperature curve of the present invention includes the following steps:
step S1: in the food material adding stage, edible oil is poured into the bottom of the frying pan, auxiliary materials such as food material sliced meat, green pepper, other salt and vinegar are added, and the pot cover is closed to start; the cooking machine works and enters a first heating stage;
step S2: in the first heating stage, the heating device heats the frying pan with a set power P1 until the temperature in the frying pan reaches T1, wherein T1 is 80-120 ℃, the P1 is 1000-2200W, and the stirring shovel stops in the first heating stage, and the step S3 is carried out; of course, those skilled in the art can select the stirring shovel to stir at a low speed or intermittently stir at a low speed in this stage according to the type of the food material. For convenience of description, in the present embodiment, the set power P1 is specifically 1600W, and the T1 is 95 ℃ to 110 ℃. That is, in the first heating stage of 1600W operation, the temperature in the frying pan is heated to 95-110 ℃. At the moment, the green pepper and the sliced meat are heated, more grease and water begin to be separated out, and the edible oil is preheated in the heating process. Certainly, according to different food materials, through the experimental means of the process, T1 in the first heating stage can be selected within the range of 80 ℃ to 120 ℃, but if the temperature is lower than 80 ℃, the preheating effect is not good, the food materials are heated less, the amount of separated water is too small, and the stir-frying is not facilitated. If the temperature is higher than 120 ℃, the food materials are easy to adhere to the inner wall of the frying pan, the risk of pan pasting is generated, and the food materials excessively separate out water to influence the taste.
Step S3: in the second heating stage, the stirring shovel is started to rotate to stir and fry food materials, the heating device heats the frying pan with set power P2 until a stable temperature line T2 is formed in the frying pan, the temperature T2 is greater than T, the temperature T2 is less than 200 ℃, the temperature is maintained for a period of time, and the step S5 is carried out; in this embodiment, the P2 is P1, which is also 1600W, and since the sliced meat and the green pepper are staple food materials, in the first heating stage, the separated water is less, the temperature in the frying pan rises faster, which exceeds the first preset temperature line T, and the upper line is set to 200 ℃ to avoid more oil smoke. Specifically, for this embodiment, the temperature line T2 in the fryer is 130 ℃ to 150 ℃, and the temperature fluctuates according to the amount of dishes. Of course, in order to improve the stir-frying effect, the skilled person can also adopt heating with P2 greater than P1 to realize high-temperature stir-frying.
Step S5: in the juice collecting stage, the heating device heats the frying pan with the set power P4 until the juice collecting is finished, and the frying is finished. In this embodiment, the set power P4-P1-P2 is convenient to control. Of course, the method of P4 > P2 can be adopted by the person skilled in the art to improve the juice collection efficiency.
Furthermore, in the juice collecting stage, a temperature rise judgment is arranged to detect the juice collecting effect, and the temperature rise judgment is temperature point judgment. When the temperature in the frying pan rises suddenly, the main control unit judges that the juice collection is completed, the whole frying is completed, and the alarm prompts a user. Of course, those skilled in the art may also determine the temperature increase rate, specifically, the temperature increase slope is large, the temperature increase in unit time is large, for example, the temperature increase in the frying pan within 10 seconds is greater than 5 ℃, and it may also be determined that the juice in the frying pan is less and the juice collection is completed.
In addition, the first heating stage comprises a temperature rising sub-stage and a water separating sub-stage, and the temperature rising speed in the water separating sub-stage is smaller than that in the temperature rising sub-stage. So as to give the food material time for separating out water and avoid the adhesion caused by too fast temperature rise.
In this embodiment, as a preferred embodiment, the juice collecting stage is constant temperature juice collecting, the temperature in the frying pan is maintained at the temperature line T2, the juice is continuously heated and collected, and the juice is judged by the temperature to determine whether the juice collecting is completed. Of course, those skilled in the art may also adopt temperature reduction to collect juice, for example, juice is collected by continuous boiling at about 100 ℃ according to the type of food material; or the temperature is raised to collect the juice, so that the juice collecting effect is further improved. Of course, a combination of several juice collection methods is also possible.
Of course, the skilled person can also set the maximum working time for the above-mentioned phases to avoid the risk of burning in abnormal situations, such as sensor damage and inaccurate temperature point acquisition.
Of course, the temperature lines T, T1, T2 described herein are point values or range values that form a temperature line or a wavy line around the temperature range.
As can be understood by those skilled in the art from the above description, in the second heating stage, the stirring shovel is activated to stir the dish in an optimal manner, and as for the stirring manner, intermittent stirring, forward and backward stirring or high and low speed stirring can be selected. In the first heating stage, the stirring shovel can be rotated at a low speed or not, so that dishes are prevented from being adhered, and the preheating is ensured to be sufficient. In addition, in the juice collecting stage, the stirring shovel adopts a mode of stopping or the stirring frequency is lower than that in the second heating stage, so that the food materials are guaranteed to be fully tasty, and the risk that the food materials are stirred and crushed is avoided.
According to the invention, the preset temperature lines are adopted, and after the first heating stage is used for preheating, continuous heating cooking is carried out on different food materials in different temperature lines, so that the food materials are ensured to be fully separated and not to be too separated, the taste of frying with the frying machine is effectively improved, and the risk of pot burnt is avoided.
Example two:
in the embodiment, the food material is the Chinese cabbage as the main food material, and the auxiliary materials are edible oil, salt, vinegar, dry red pepper and the like, so that the beneficial effect of frying the sour and hot Chinese cabbage by using the process disclosed by the invention is illustrated.
Referring specifically to fig. 3, the process temperature profile of the present invention includes the following steps:
step S1: in the food material adding stage, edible oil is poured into the bottom of a frying pan, a little of the food materials of Chinese cabbage and dry red pepper and auxiliary materials such as salt and vinegar are added, and the pot cover is closed to start; the cooking machine works and enters a first heating stage;
step S2: in the first heating stage, the heating device heats the frying pan with a set power P1 until the temperature in the frying pan reaches T1, wherein T1 is 80-120 ℃, the P1 is 1000-2200W, and the stirring shovel stops in the first heating stage, and the step S3 is carried out; of course, those skilled in the art can select the stirring shovel to stir at a low speed or intermittently stir at a low speed in this stage according to the type of the food material. For convenience of description, in the present embodiment, the set power P1 is specifically 1600W, and the T1 is 95 ℃ to 110 ℃. That is, in the first heating stage of 1600W operation, the temperature in the frying pan is heated to 95-110 ℃. At the moment, the green pepper and the sliced meat are heated, more grease and water begin to be separated out, and the edible oil is preheated in the heating process. Certainly, according to different food materials, through the experimental means of the process, T1 in the first heating stage can be selected within the range of 90 ℃ to 105 ℃, but if the temperature is lower than 80 ℃, the preheating effect is not good, the food materials are heated less, the amount of separated water is too small, and the stir-frying is not facilitated. If the temperature is higher than 105 ℃, the vegetable leaves are easy to adhere to the inner wall of the frying pan, or the vegetable leaves are easy to be blackened, and the food materials excessively separate out water to influence the taste.
Step S3: in the second heating stage, the stirring shovel is started to rotate to stir and fry the food materials, the heating device heats the frying pan with the set power P2 until a stable temperature line T2 is formed in the frying pan, the temperature T2 is T, the temperature is maintained for a period of time, and the step S4 is executed; in this embodiment, the P2 is P1, which is also 1600W, and since the chinese cabbage is the staple food, in the first heating stage, a certain amount of water is separated out, the temperature in the wok rises slowly, and when the temperature reaches the temperature line T, water is already separated out, so as to avoid that the taste of the dish is deteriorated due to excessive water separation, in this embodiment, the stir-frying is performed for a period of time by maintaining the temperature line T2, and the process proceeds to step S4;
step S4: in the third heating stage, the heating device continuously heats the frying pan with the set power P3 to maintain the temperature in the frying pan at the set temperature T3, T2 < T3, T3 < 200 ℃, and the process continues to step S5. In this embodiment, the temperature in the pan is increased to T3 when P3 is P2 is P1, so as to realize high temperature stir-frying, and to avoid generating too much oil smoke, the temperature T3 is less than 200 ℃, specifically 120-. It is understood that the person skilled in the art, in order to avoid the risk of the vegetable being fried and carbonized, may also use the heating method of P3 < P2. In this embodiment, the stirring speed and mode of the stirring blade may be the same as step S3 or slightly faster than step S3, and those skilled in the art can adjust the stirring speed and mode appropriately within the framework of the process of the present invention.
Step S5: in the juice collecting stage, the heating device heats the frying pan with the set power P4 until the juice collecting is finished, and the frying is finished. In this embodiment, the set power P4-P1-P2 is convenient to control. Of course, the method of P4 > P2 can be adopted by the person skilled in the art to improve the juice collection efficiency.
The cooking process adopts two temperature lines, namely step S3 and step S4, aiming at the vegetable food materials with high separated water, so that the influence on the taste of the vegetables due to excessive carbonization of the separated water is avoided, and the cooking effect of cooking can be ensured.
In this embodiment, other additional stages and effects are the same as those of the first embodiment, and are not described again.
This embodiment is to the higher vegetables of precipitation water, has adopted the second heating phase to maintain and turns over the stir-fry at T1 temperature line first, and the reentrant high temperature is exploded the stir-fry, when fully having ensured the water analysis and going out, avoids the risk of vegetables carbonization again, ensures the uniformity of food taste.
In addition, the first and second embodiments of the present invention adopt the exemplified power range 1600W, but may also be any value from 1000W to 2200W, such as 1200W, 1400W, 1800W, 2000W, 2100W, etc., and during actual operation, it is recommended that the selection range is within 2200W to ensure the load of household electricity. The range of T1 can be selected by those skilled in the art according to the characteristic of the precipitated water of the food material, and the selected range is 80 deg.C to 120 deg.C, either at a temperature point or at a temperature range, specifically, 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, or at a temperature range of 80 deg.C to 90 deg.C, 85 deg.C to 105 deg.C, 95 deg.C to 100 deg.C, 105 deg.C, 120 deg
The food materials in the embodiment of the present invention are only examples to illustrate specific effects and steps of the present invention, and the protection scope of the present invention is not limited, and those skilled in the art can apply food materials different from the embodiment of the present invention according to the process steps of the present invention, and thus, the present invention falls within the protection scope of the present invention.
Example three:
the embodiment discloses a process for cooking soup or stewing dishes by using a cooker, and particularly, referring to fig. 4, the main process steps are as follows:
step S1: in the food material adding stage, edible oil is poured into the bottom of the frying pan, the food materials, the auxiliary materials such as salt and water are added, and the pot cover is closed to start; the cooking machine works and enters a first heating stage;
step S2: in the first heating stage, the heating device heats the frying pan with a set power P1 until the temperature in the frying pan reaches T1, wherein T1 is 80-120 ℃, the P1 is 1000-2200W, and the stirring shovel stops in the first heating stage, and the step S3 is carried out; for convenience of description, in the present embodiment, the set power P1 is specifically 1400W, and the T1 is 80 ℃ to 95 ℃. That is, in the first heating stage of 1600W operation, the temperature in the frying pan is heated to 80-95 ℃. Because the water is added into the frying pan when the dishes or soup are stewed, and the water is separated out from the dishes, the temperature in the first heating stage in the frying pan does not rise too fast;
step S3: and in the second heating stage, starting the stirring shovel to rotate intermittently to stir the food materials or rotate bidirectionally to stir the food materials, heating the frying pan by the heating device with the set power P2 until a stable temperature line T2 is formed in the frying pan, and maintaining the temperature T2 as T for a period of time till the end.
In this embodiment, since water is added to the pan, the temperature is continuously controlled within the T temperature line range, and the stew is continuously boiled. Of course, the juice collecting stage can also be set according to the quantity of the stewed soup. The main control is based on time and time for maintaining boiling, and the temperature is maintained at a T stable line and does not change greatly.
This embodiment is a user stewing soup or stew with a cooker, and is an attempt in the field.
Claims (5)
1. The utility model provides a stir-fry technology of machine of cooking, the machine of cooking includes the pot body, frying pan, pot cover and main control unit, is equipped with on the pot cover that the stirring shovel stretches into in the frying pan or the stirring shovel sets up in the frying pan bottom, and the internal heating device who heats the frying pan that is equipped with of pot, heating device's maximum output is less than 3000W, is equipped with first preset temperature line T in the main control unit at least, first preset temperature line T is 95 ℃ to 105 ℃, its characterized in that, the process of cooking includes following step:
step S1: in the food material adding stage, edible oil is poured into the bottom of the frying pan, food materials are added, and the pan cover is closed to start;
step S2: in the first heating stage, the heating device heats the frying pan with set power P1 until the temperature in the frying pan reaches T1, wherein T1 is 80-120 ℃, the P1 is 1000-2200W, and the stirring shovel intermittently stirs at low speed or stops in the first heating stage, and the step S3 is carried out;
step S3: in the second heating stage, the stirring shovel is started to rotate to stir and fry the food materials, the heating device heats the frying pan with the set power P2 until a stable temperature line T2 is formed in the frying pan, and if T2 is equal to T, the temperature is maintained for a period of time, and the step S4 is executed; if T2 is greater than T and T2 is less than 200 ℃, maintaining for a period of time, and entering step S5;
step S4: in the third heating stage, the heating device continuously heats the frying pan with the set power P3 to maintain the temperature in the frying pan at the set temperature T3, T2 < T3, T3 < 200 ℃, continuously for a period of time, and the step S5 is carried out;
step S5: in the juice collecting stage, the heating device heats the frying pan with the set power P4 until the juice collecting is finished, and the frying is finished.
2. The cooking process of a cooker as claimed in claim 1, wherein in the juicing stage, a temperature rise judgment is provided to detect juicing effect, and the temperature rise judgment comprises temperature point judgment or temperature rise rate judgment.
3. The cooking process of a cooker as claimed in claim 1, wherein said P1 ═ P2 ═ P3 ═ P4; or said P1 < P2 ═ P3 ═ P4; or said P1 < P2 ═ P3 < P4; or the P1 is more than or equal to P2 and more than or equal to P3 and more than or equal to P4, and P2 is more than or equal to P4.
4. The cooking process of the cooker according to claim 1, wherein the juice collection stage comprises at least one of constant temperature juice collection, temperature reduction juice collection, or temperature increase juice collection.
5. The cooking process of the cooker according to any one of claims 1 to 4, wherein the first heating stage comprises a temperature raising sub-stage and a water separating sub-stage, and the temperature raising speed in the water separating sub-stage is smaller than that in the temperature raising sub-stage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810192562.9A CN108261048B (en) | 2018-03-09 | 2018-03-09 | Cooking process of cooking machine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810192562.9A CN108261048B (en) | 2018-03-09 | 2018-03-09 | Cooking process of cooking machine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108261048A CN108261048A (en) | 2018-07-10 |
| CN108261048B true CN108261048B (en) | 2020-10-02 |
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| CN109732615B (en) * | 2018-12-14 | 2020-09-29 | 珠海格力电器股份有限公司 | Cooking robot and cooking control method and device thereof, storage medium and server |
| CN109924893B (en) * | 2019-01-08 | 2020-11-27 | 深圳市钜兆商用智能炉业有限公司 | Cooking process 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 |
| CN111035222B (en) * | 2019-10-24 | 2021-11-09 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
| CN113133636B (en) * | 2020-01-17 | 2022-12-06 | 九阳股份有限公司 | Dry burning prevention detection method for cooking appliance and cooking appliance |
| 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 |
| CN111642980B (en) * | 2020-05-26 | 2023-03-24 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
| 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 |
| 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 |
| 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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| JP4585976B2 (en) * | 2006-02-20 | 2010-11-24 | 日立アプライアンス株式会社 | Cooker |
| CN101317635B (en) * | 2007-06-08 | 2011-03-16 | 林志鹏 | Cooking method and device for automatically receiving juice and frying dish |
| CN104203052B (en) * | 2012-03-19 | 2016-05-04 | 夏普株式会社 | Heating device |
| CN102949084B (en) * | 2012-09-24 | 2015-04-22 | 张杭生 | Intelligent Chinese food cooking device and cooking method thereof |
| WO2015106343A1 (en) * | 2014-01-17 | 2015-07-23 | Drillform Technical Services Ltd. | Integrated roller-gearbox for spinner wrench |
| CN105725721B (en) * | 2014-12-08 | 2018-05-01 | 佛山市顺德区美的电热电器制造有限公司 | The control method of cooking machine and cooking machine |
| CN105795883B (en) * | 2016-02-02 | 2018-08-31 | 九阳股份有限公司 | A kind of dish frying method of cooking machine |
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