CN109549457B - Cooking apparatus and method of accelerating detachment of cooking bubbles - Google Patents
Cooking apparatus and method of accelerating detachment of cooking bubbles Download PDFInfo
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- CN109549457B CN109549457B CN201710876884.0A CN201710876884A CN109549457B CN 109549457 B CN109549457 B CN 109549457B CN 201710876884 A CN201710876884 A CN 201710876884A CN 109549457 B CN109549457 B CN 109549457B
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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
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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
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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Abstract
The present invention provides a cooking apparatus and a method of accelerating detachment of cooking bubbles, the cooking apparatus including: a cooking vessel; heating means for heating the cooking container; a magnetostrictive member disposed on the cooking appliance for vibrating the cooking container during heating. This cooking equipment can make the bubble that produces in the culinary art process to separate out the direction controllable, and then makes the culinary art finished product taste that uses this cooking equipment to cook and obtain good, the roughness is high, the culinary art material at different positions is heated more evenly, improves culinary art quality and culinary art effect.
Description
Technical Field
The invention relates to the field of household appliances, in particular to a cooking device and a method for accelerating the detachment of cooking bubbles.
Background
Current cooking equipment is at the culinary art in-process, and the culinary art container bottom is heated can produce the bubble, and the bubble is appeared and is collided the culinary art material and can form the gas pocket on the culinary art material surface. The direction of bubble separation is strongly related to the taste and flatness of the finished cooked product. For processing and structure cooperation, the culinary art container generally makes the form of bottom chamfer, and bubble can be followed culinary art container bottom inner wall chamfer under the conventional conditions and is appeared, cooks finished product surface center and have the shrinkage pool when control is not good, and the culinary art material of different positions in the culinary art container is heated inhomogeneously, leads to the taste not good enough.
Thus, the related art of the existing cooking apparatus still remains to be improved.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, an object of the present invention is to provide a cooking apparatus that can control the direction of bubble precipitation generated during cooking, obtain a cooked product with good taste and high flatness, heat different parts of the cooked material more uniformly, or improve cooking quality and cooking effect.
In one aspect of the invention, a cooking apparatus is provided. According to an embodiment of the present invention, the cooking apparatus includes: a cooking vessel; heating means for heating the cooking container; a magnetostrictive member to vibrate the heated cooking vessel. The inventor discovers that this cooking equipment can make the bubble that produces in the culinary art process precipitate the direction controllable, and then makes the culinary art finished product taste that uses this cooking equipment to cook and obtain good, the roughness is high, the culinary art material at different positions is heated more evenly, improves culinary art quality and culinary art effect.
According to an embodiment of the present invention, the cooking apparatus further includes a temperature detection device and a control unit, and when the temperature detection device detects that the temperature of the cooking material in the cooking container is greater than a preset temperature, the magnetostrictive member is controlled by the control unit to vibrate the cooking container.
According to an embodiment of the invention, the preset temperature is 60 degrees celsius.
According to an embodiment of the invention, the preset temperature is 85 degrees celsius.
According to an embodiment of the present invention, the magnetostrictive members are controlled by the control unit to vibrate the cooking container at predetermined time intervals.
According to an embodiment of the invention, the inner wall surface of the bottom of the cooking vessel is provided with a non-stick coating.
According to the embodiment of the invention, the inner wall surface of the bottom of the cooking container has the concave-convex structure.
According to an embodiment of the present invention, the vibration direction of the cooking container is a vertical direction.
According to an embodiment of the invention, the magnetostrictive member is disposed on a bottom of the cooking container.
According to an embodiment of the present invention, the magnetostrictive member is adhered to an outer surface of the bottom of the cooking container or embedded in the cooking container.
According to an embodiment of the present invention, the magnetostrictive member is configured as a magnetostrictive sheet, and the magnetostrictive sheet vibrates in a thickness direction.
According to an embodiment of the invention, the magnetostrictive sheet is circular, doughnut-shaped, regular or irregular polygonal.
According to an embodiment of the present invention, the cooking apparatus includes a plurality of the magnetostrictive sheets.
According to an embodiment of the present invention, the plurality of magnetostrictive sheets are symmetrically arranged.
According to an embodiment of the present invention, the cooking apparatus further includes an alternating magnetic field generating device that supplies a magnetic field to the magnetostrictive member.
According to an embodiment of the present invention, the alternating magnetic field generating device is disposed directly below the magnetostrictive member.
According to an embodiment of the present invention, the cooking apparatus further comprises a heating coil multiplexed as the alternating magnetic field generating device.
According to an embodiment of the present invention, the cooking apparatus further includes a foot pad provided at a bottom of the cooking apparatus.
In another aspect of the invention, the invention provides a method of accelerating the escape of cooking bubbles. According to an embodiment of the invention, the method comprises: after the cooking container is heated, the detachment of bubbles on the inner wall of the cooking container is accelerated through magnetostrictive vibration. The inventor finds that the bubble precipitation direction generated in the cooking process can be controlled through the method, so that the finished cooking product obtained by cooking through the cooking equipment is good in taste, high in flatness and more uniform in heating of cooking materials at different positions, and the cooking quality and the cooking effect are improved.
According to an embodiment of the invention, the magnetostrictive vibration is activated when the temperature of the cooking mass in the cooking container is greater than 60 degrees celsius.
According to an embodiment of the invention, the magnetostrictive vibration is activated when the temperature of the cooking mass in the cooking container is greater than 85 degrees celsius.
According to an embodiment of the present invention, said magnetostrictive vibration is activated once at predetermined time intervals and is made to last for a predetermined time.
According to an embodiment of the invention, the predetermined time accounts for more than 30% of the total cooking time.
According to an embodiment of the invention, the inner wall surface of the bottom of the cooking vessel is provided with a non-stick coating.
According to the embodiment of the invention, the inner wall surface of the bottom of the cooking container has the concave-convex structure.
According to an embodiment of the present invention, the vibration direction of the cooking container is the vertical direction.
According to an embodiment of the invention, the method is carried out with a cooking apparatus as described above.
According to an embodiment of the invention, the heating function of the cooking apparatus and the vibration of the cooking vessel are performed simultaneously, staggered or partially simultaneously and partially staggered.
Drawings
Fig. 1 shows a schematic configuration of a cooking apparatus according to an embodiment of the present invention.
Fig. 2 shows a schematic configuration of a cooking apparatus according to another embodiment of the present invention.
Fig. 3 shows a schematic configuration of a cooking apparatus according to still another embodiment of the present invention.
Fig. 4 shows a schematic configuration of a cooking receptacle according to still another embodiment of the present invention.
Fig. 5 shows a schematic structural view of a cooking receptacle according to still another embodiment of the present invention.
Fig. 6 shows a top view of a cooking vessel according to an embodiment of the present invention.
Fig. 7 shows a top view of a heating coil according to an embodiment of the present invention.
Fig. 8 shows a flowchart of a cooking apparatus of a method of improving cooking efficiency according to an embodiment of the present invention.
Reference numerals:
100: the cooking apparatus 11: cooking container 21: magnetostrictive member 31: alternating magnetic field generating device 41: heating coil 51: metal film
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
In one aspect of the invention, a cooking apparatus is provided. According to an embodiment of the present invention, referring to fig. 1, the cooking apparatus 100 includes: a cooking container 11; heating means for heating the cooking container; a magnetostrictive member 21, the magnetostrictive member 21 being disposed on the cooking apparatus 100 for vibrating the cooking container 11 during heating. The inventor finds that the cooking equipment 100 can enable the bubble generated in the cooking process to be separated out in a controllable direction, so that the finished cooking product obtained by cooking through the cooking equipment 100 is good in taste, high in flatness and more uniform in heating of cooking materials at different positions, cooking quality and cooking effect are improved, and the cooking equipment is particularly suitable for cooking rice.
According to the embodiment of the present invention, the specific location of the magnetostrictive member 21 according to the present invention is not particularly limited, and those skilled in the art can flexibly select the location as needed as long as the cooking container can be effectively vibrated. In some embodiments of the present invention, referring to fig. 2, the magnetostrictive member 21 may be disposed on the bottom of the cooking container 11. At this time, since the magnetostrictive member 21 is directly disposed at the bottom of the cooking container 11, the distance between the magnetostrictive member 21 and the cooking container 11 is the closest, and more importantly, when the magnetostrictive member 21 vibrates, the vibration is conducted through physical contact, which is essentially a mechanical effect of ultrasonic waves, and the transmission efficiency of the ultrasonic waves through the physical contact is much higher than that through air. Therefore, the vibration efficiency of the cooking container 11 is the highest, so that bubbles generated by the cooking device 100 in the cooking process do not precipitate along the chamfer angle of the inner wall of the bottom of the cooking container 11 any more, and all the bubbles precipitate along the vertical direction quickly, the flatness of the center of the surface of a finished product obtained by cooking by using the cooking device 100 is higher, the taste is better, and the cooking quality and the cooking effect are further improved.
According to the embodiment of the present invention, the specific arrangement of the magnetostrictive member 21 on the cooking container 11 is not particularly limited, and those skilled in the art can flexibly select the arrangement according to the needs as long as the requirements are met. In some embodiments of the present invention, the raw material of the magnetostrictive member 21 may be disposed on the cooking container 11 by processes of attaching, spraying, etching, embedding, and the like. Therefore, the method is simple, convenient and easy to realize in operation and is easy for industrial production. From this for the bubble that produces in the culinary art process is all along the average stable separation out of vertical direction, and then makes culinary art finished product surface center no longer appear the shrinkage pool, and the roughness reaches the highest, and the taste reaches the best, has promoted culinary art quality and culinary art effect.
According to the embodiment of the present invention, in order to control the proper vibration intensity and avoid the disadvantage of electromagnetic heating when the cooking container needs electromagnetic heating, the magnetostrictive member is only arranged on part of the outer surface of the bottom of the cooking container, as long as the whole outer surface of the bottom of the cooking container is not covered, and the specific position of the magnetostrictive member can be flexibly selected according to the needs, such as but not limited to the central position, one side, the edge position and the like of the bottom of the cooking container.
According to the embodiment of the present invention, the specific material type of the magnetostrictive member 21 according to the present invention is not particularly limited, and those skilled in the art can flexibly select the material according to the requirement as long as the requirement is satisfied, such as but not limited to magnetostrictive metals and alloys, ferrite magnetostrictive materials, rare earth intermetallic compound magnetostrictive materials, and the like. In some embodiments of the present invention, the specific material of magnetostrictive member 21 may be a rare earth intermetallic compoundE.g. TbFe2、DyFe2、SmFe2And the like. Because the magnetostriction coefficients of the materials are very large, and the response time of the magnetostriction effect is short, the cooking equipment disclosed by the invention can have very high vibration frequency, the bubble precipitation direction generated in the cooking process can be controlled by the cooking equipment 100, and the bubbles can be rapidly precipitated in the vertical direction, so that a finished cooked product obtained by cooking by using the cooking equipment 100 is good in taste and high in flatness, and the cooking quality and the cooking effect are improved. In addition, the magnetostrictive material has good stability and high reliability, and the magnetostrictive performance of the magnetostrictive material does not change along with time, so that the cooking equipment has no fatigue and no overheating failure; and the vibration of the magnetostrictive material is extremely small, so that the magnetostrictive member can realize good taste and high flatness of a cooked product obtained by cooking by using the cooking equipment 100 without a separate vibration space, and the cooked product at different parts is heated more uniformly, thereby improving the cooking quality and the cooking effect.
According to the embodiment of the present invention, the method for manufacturing the magnetostrictive member 21 according to the present invention is not particularly limited, and those skilled in the art can flexibly select the method as needed as long as the requirement is satisfied. Including, but not limited to, pressure differential methods, alloy melt sequential solidification methods, czochralski methods, and the like. In some embodiments of the present invention, magnetostrictive member 21 may be drawn directly from a melt of magnetostrictive material with various cross-sectional shapes. Thus, the magnetostrictive member 21 according to the present invention can be rapidly manufactured.
According to the embodiment of the present invention, the vibration frequency of the magnetostrictive member 21 according to the present invention is not particularly limited, and those skilled in the art can flexibly select the vibration frequency as needed as long as the requirement is satisfied. In some embodiments of the present invention, the magnetostrictive member 21 vibrates at a frequency of 18 to 100 KHz. From this, neither can lead to extravagant energy because of vibration frequency is too big, the noise appears, causes environmental pollution, thereby also can not guarantee because of vibration frequency is too big simultaneously magnetostrictive member 21 can exert its normal action for bubble that produces in the culinary art process is separated out the direction controllable, and then makes the culinary art finished product taste that uses this cooking equipment 100 to cook and is obtained good, the roughness is high, improves culinary art quality and culinary art effect.
According to the embodiment of the present invention, the specific shape and the vibration direction of the magnetostrictive member 21 according to the present invention are not particularly limited, and those skilled in the art can flexibly select the shape and the vibration direction as needed as long as the requirements are satisfied. In some embodiments of the present invention, the magnetostrictive member 21 is configured as a magnetostrictive sheet, and the magnetostrictive sheet vibrates in the thickness direction. Because the magnetostrictive member 21 is in a sheet structure, the thickness of the raw material used for the magnetostrictive member 21 can be reduced while the vibration of the magnetostrictive member 21 can be transmitted to the cooking container 11, so that the material is saved to the maximum extent, and the cost is reduced. Meanwhile, the magnetostrictive sheet vibrates in the thickness direction, which can ensure that the vibration direction of the cooking container 11 can be vertical. Therefore, bubbles generated in the cooking process of the cooking device 100 are not separated out along the chamfer of the inner wall of the bottom of the cooking container 11 any more, but are separated out along the vertical direction, and further, concave holes are not formed in the center of the surface of a finished product obtained by cooking through the cooking device 100 any more, the flatness is highest, the taste is optimal, and the cooking quality and the cooking effect are improved to the maximum extent.
According to an embodiment of the present invention, the specific shape of the magnetostrictive sheet is not particularly limited, and those skilled in the art can flexibly select the shape as needed as long as the requirement is satisfied. In some embodiments of the present invention, the magnetostrictive sheet may have a circular, regular, or irregular polygonal shape. The shape can all guarantee above the magnetostrictive film can exert its normal action for bubble that produces in the culinary art process is separated out the direction controllable, and then makes the culinary art finished product taste that uses this cooking equipment 100 to cook and obtain good, the roughness is high, improves culinary art quality and culinary art effect. In some preferred embodiments of the present invention, the magnetostrictive sheets may be arranged in a plurality of concentric circles (refer to fig. 6). Therefore, the cooking quality and the cooking effect are further improved.
According to an embodiment of the present invention, the number of the magnetostrictive sheets is not particularly limited, and those skilled in the art can flexibly select the number as needed as long as the requirement is satisfied. In some embodiments of the present invention, the number of the magnetostrictive sheets may be plural. Therefore, the magnetostrictive sheets jointly act on the cooking container 11, so that the vibration efficiency is further improved, concave holes do not appear in the center of the surface of a finished cooking product obtained by cooking through the cooking equipment 100, the flatness and the taste are further improved, and the cooking quality and the cooking effect are improved.
According to the embodiment of the present invention, the specific positional relationship between the plurality of magnetostrictive sheets is not particularly limited, and those skilled in the art can flexibly select as needed as long as the requirements are satisfied. In some embodiments of the present invention, the plurality of magnetostrictive sheets may be symmetrically disposed. A plurality of magnetostrictive film symmetries set up, can guarantee when the magnetostrictive film takes place the vibration, conduct the vibration on culinary art container 11 both sides is the symmetry, has guaranteed that produced bubble is in culinary art in-process the position that appears in culinary art container 11 is more balanced, makes to use any position of culinary art finished product surface that cooking equipment 100 cooks and obtains can not appear the shrinkage pool again, has improved roughness and taste greatly, promotes culinary art quality and culinary art effect.
According to the embodiment of the present invention, the specific material of the cooking container 11 of the present invention is not particularly limited, and those skilled in the art can flexibly select the material as needed as long as the requirement is satisfied. In some embodiments of the present invention, the cooking container 11 of the present invention may be made of a metal material or a non-metal material such as ceramic.
According to the embodiment of the present invention, the vibration direction of the cooking container 11 according to the present invention is not particularly limited, and those skilled in the art can flexibly select the vibration direction as needed as long as the requirement is satisfied. In some embodiments of the present invention, the vibration direction of the cooking container 11 may be a vertical direction. Therefore, the bubbles generated in the cooking device 100 in the cooking process are not separated out along the chamfer angle of the inner wall of the bottom of the cooking container 11 any more, but are separated out along the vertical direction, and the bubbles are uniformly and stably separated out, so that a concave hole is not formed in the center of the surface of a finished product obtained by cooking through the cooking device 100, the flatness is highest, the taste is optimal, and the cooking quality and the cooking effect are improved to the maximum extent.
According to an embodiment of the present invention, the magnetostrictive member 21 according to the present invention deforms under the action of an external magnetic field. In the cooking device 100 of the present invention, the magnetostrictive member 21 deforms under the action of an external magnetic field to drive the cooking container 11 to vibrate, the magnetostrictive member 21 generates a fast high-frequency vibration after sensing a fast changing magnetic field to generate ultrasonic waves, and the ultrasonic waves transmit the vibration to the cooking material of the present invention, so that a force in a specific direction is applied to bubbles generated in the cooking process of the cooking device 100 of the present invention, such that the direction of the bubbles is controllable when the bubbles are separated out, such that a cooked product obtained by cooking using the cooking device 100 has good taste and high flatness, and cooking quality and cooking effect are improved. Therefore, the cooking apparatus 100 of the present invention may further include an alternating magnetic field generating device 31, and referring to fig. 3, the alternating magnetic field generating device 31 provides a magnetic field to the magnetostrictive member 21. According to the embodiment of the present invention, the specific installation position of the alternating magnetic field generator 31 according to the present invention is not particularly limited, and those skilled in the art can flexibly select the position as needed as long as the requirement is met. In some embodiments of the present invention, the alternating magnetic field generating device 31 may be disposed directly below the magnetostrictive member 21. Thereby, the magnetostrictive member 21 is positioned at the position where the magnetic field intensity is the maximum in the alternating magnetic field. In the alternating magnetic field, the magnetic field intensity of each position is different, the magnetostrictive component 21 is arranged at the position with the maximum magnetic field intensity in the alternating magnetic field, and the magnetostrictive component 21 can be ensured to exert the maximum vibration efficiency, so that bubbles generated by the cooking equipment 100 in the cooking process can not be separated out along the chamfer of the inner wall of the bottom of the cooking container 11 any more, but can be separated out along the vertical direction all quickly, the surface center flatness of a finished product obtained by cooking by using the cooking equipment 100 is higher, the taste is better, and the cooking quality and the cooking effect are further improved.
According to embodiments of the present invention, the specific kind of alternating magnetic field generating device is not particularly limited as long as it can generate a magnetic field to cause the magnetostrictive member to vibrate, and in some embodiments of the present invention, an alternating magnetic field generating device may be employed including, but not limited to, a permanent magnet, an electromagnet, an electromagnetic coil, and the like.
As known to those skilled in the art, many cooking apparatuses employ IH heating technology, which relies on magnetic lines of force of heating coils penetrating through the cooking container 11 for heating, and the heating is rapid and uniform. On this basis, in view of further simplification of the structure and cost saving, when the IH heating technique is adopted for the cooking container, referring to fig. 4 and 7, the heating coil 41 can be simultaneously multiplexed as the alternating magnetic field generating means, that is, one coil is adopted to both perform the heating function and supply the magnetic field to the magnetostrictive member. Therefore, the heating coil of the existing cooking device 100 is utilized, the structure is simplified, the cost is saved, and the cooking device 100 can be widely applied to the batch production of kitchen household appliances. Of course, in order to provide a heating function and a magnetostrictive member with independent alternating magnetic field generating devices if special requirements are made on cooking effect or for the sake of easy control, the schematic structure can be referred to fig. 3.
It should be noted that, if the alternating magnetic field generating device 31 is provided independently in the present invention, the alternating magnetic field generating device 31 and the heating coil for IH heating may or may not operate simultaneously, the alternating magnetic field generating device 31 and the heating coil do not affect each other, and a person skilled in the art may operate the alternating magnetic field generating device 31 and/or the heating coil as needed. If the present invention multiplexes the heating coil for IH heating into the alternating magnetic field generating device 31, the alternating magnetic field generating device 31 cannot simultaneously perform the functions of IH heating and supplying an external magnetic field to the magnetostrictive member 21, and the heating and vibrating functions of the magnetostrictive member 21 can be separately performed.
In addition, since the non-metallic material such as ceramic is not permeable to magnetism, when the cooking apparatus of the present invention employs the IH heating technology and the cooking container 11 is made of non-metallic material such as ceramic, referring to fig. 5, the bottom of the cooking container 11 of the present invention further includes a metal film 51, and the metal film 51 is attached to the bottom of the cooking container 11, so that the magnetic field can be conducted, so that the cooking apparatus 100 can be heated by the IH technology, and since the IH heating does not require the bottom of the cooking container to contact with the IH heating coil disk, the poor heat transfer effect caused by poor contact between the bottom of the cooking container and the IH heating coil disk during the vibration process can be avoided. According to the embodiment of the present invention, the relative position relationship between the metal film and the magnetostrictive member is not particularly limited, and the metal film and the magnetostrictive member may be disposed in different layers, for example, the metal film may be disposed closer to the cooking container or the magnetostrictive member may be disposed closer to the cooking container, or the metal film and the magnetostrictive member may be disposed in the same layer, wherein, in order not to shield the magnetic field, so that both the magnetostrictive member and the IH heating function can work normally, when the magnetostrictive member and the metal film are disposed in different layers, one of the magnetostrictive member and the metal film disposed far from the cooking container may not completely cover the one close to the cooking container. Therefore, the shielding effect can not be generated, and the heating function and the magnetostrictive member can work normally. That is, the magnetostrictive member 21 and the metal ring 51 attached to the bottom of the cooking container 11 according to the present invention must be at least partially exposed and not completely covered by another member.
According to an embodiment of the present invention, the cooking apparatus 100 further includes a temperature detecting device and a control unit, and when the temperature detecting device detects that the temperature of the cooking material in the cooking container is greater than a preset temperature value, the control unit controls the magnetostrictive member to vibrate the cooking container 11. In some embodiments of the present invention, the preset temperature is 60 degrees celsius. At this temperature point, bubbles are formed obviously, and the magnetostrictive component is controlled to vibrate by the control unit, so that the bubbles are separated. In other embodiments of the present invention, the preset temperature is 85 ℃. Bubbles at this temperature point are more remarkably formed, and a large number of bubbles appear, and the magnetostrictive member is controlled to vibrate by the control unit, so that a larger number of bubbles are further separated.
According to an embodiment of the present invention, the magnetostrictive member is controlled by the control unit to vibrate the cooking container at predetermined time intervals for a predetermined time. The predetermined time interval and the holding vibration for the predetermined time are not particularly limited, and those skilled in the art can flexibly select them as needed as long as the requirements are satisfied. In some embodiments of the invention, the predetermined time is more than 30% of the total cooking time.
According to an embodiment of the present invention, the inner wall surface of the bottom of the cooking container 11 is provided with a non-stick coating. The non-stick coating is hydrophobic but has an affinity for air and therefore easily adheres to the air bubbles, whereby the formation of the air bubble size can be more easily controlled. The specific material of the non-stick coating is not particularly limited, and can be flexibly selected by those skilled in the art as needed as long as the requirement is met.
According to the embodiment of the present invention, the inner wall surface of the bottom of the cooking container 11 has a concave-convex structure. Wherein the inner surface of the cooking container 11 has a bubble escape portion that protrudes toward the inside of the cooking container 11, the bubble escape portion being located at positions adjacent to each other on the side wall of the cooking container 11 and/or the bottom wall of the cooking container 11. According to the cooking apparatus 100 of the embodiment of the invention, the convex bubble separation parts are arranged at the positions adjacent to each other on the side wall of the cooking container 11 and/or the bottom wall of the cooking container 11, so that bubbles between the central part of the bottom wall of the cooking container 11 and the side wall of the cooking container 11 and/or at the position close to the bottom wall of the cooking container 11 on the side wall of the cooking container 11 can be separated from the inner surface of the cooking container 11 more easily, the movement of bubbles generated due to boiling can be controlled conveniently, the bubbles can be separated at a required position, the flatness of food in the cooking container 11 can be adjusted conveniently, and the service performance of the cooking apparatus 100 can be improved.
According to an embodiment of the present invention, the cooking apparatus further comprises: a foot pad provided at the bottom of the cooking apparatus 100. In some embodiments of the invention, the footpad may be made of a silicone material. Therefore, the vibration and noise can be prevented from being transmitted downwards, and the influence on the desk and the like is reduced.
In another aspect of the invention, the invention provides a method of accelerating the escape of cooking bubbles. According to an embodiment of the invention, the method comprises: during cooking and heating, the detachment of bubbles on the inner wall of the cooking container is accelerated through magnetostrictive vibration. The inventor finds that the bubble precipitation direction generated in the cooking process can be controlled through the method, so that the finished cooking product obtained by cooking through the cooking equipment is good in taste, high in flatness and more uniform in heating of cooking materials at different positions, and the cooking quality and the cooking effect are improved.
According to the embodiment of the invention, magnetostrictive vibration can be started in the whole cooking process, so that bubbles can be quickly separated out along the preset direction in the whole cooking process, and the cooking effect is good; the bubble generation time can also be determined by temperature detection and other modes, and the magnetostrictive vibration is started when the bubble generation is detected, so that a better cooking effect can be achieved, and energy consumption can be saved.
According to the embodiment of the invention, in the method for accelerating the detachment of the cooking bubbles, the time for generating the bubbles in the cooking container can be deduced through the detection of the temperature in the cooking process, and the magnetostrictive vibration is started to vibrate the cooking container according to the time for generating the bubbles.
According to an embodiment of the present invention, in the method of accelerating the detachment of the cooking bubbles, the vibration direction of the cooking container is not particularly limited, and those skilled in the art can flexibly select as needed as long as the requirement is satisfied. In some embodiments of the present invention, the vibration direction of the cooking container may be a vertical direction. From this, the bubble that produces among the culinary art process no longer appears along the chamfer of culinary art container bottom inner wall, and all appear along the vertical direction, and then makes the shrinkage pool no longer appear in the culinary art finished product surface center that obtains, and the roughness reaches the highest, and the taste reaches the best, and then furthest's promotion culinary art quality and culinary art effect.
According to an embodiment of the present invention, in the method of accelerating detachment of cooking bubbles, the vibration frequency of the magnetostrictive vibration is not particularly limited, and may be flexibly selected as needed by those skilled in the art as long as the requirement is satisfied. In some embodiments of the present invention, the magnetostrictive vibration has a vibration frequency of 18 to 100 KHz. Therefore, energy waste and noise generation caused by too large vibration frequency can be avoided, environmental pollution can be avoided, ideal effects cannot be exerted due to too small vibration frequency, bubbles generated in the cooking process can be separated out in a controllable direction within the frequency range, the obtained cooking finished product is good in taste and high in flatness, and the cooking quality and the cooking effect are improved.
According to an embodiment of the present invention, the magnetostrictive vibration may be activated during the entire cooking process, and may also be activated according to the bubble generation timing. In some embodiments of the present invention, the magnetostrictive vibration is activated when the temperature of the cooking contents in the cooking container is greater than 60 degrees celsius. The bubbles at the temperature point can be obviously formed, and the bubbles can be effectively separated by starting magnetostrictive vibration at the moment, so that the cooking effect is improved. In other embodiments of the present invention, the magnetostrictive vibration is activated when the temperature of the cooking contents in the cooking container is greater than 85 degrees celsius. Bubbles at this point will form significantly and a large number of bubbles will appear, and magnetostrictive vibration is activated to detach a large number of bubbles.
According to the embodiment of the invention, the magnetostrictive vibration can work continuously or at intervals. In some embodiments of the invention, the magnetostrictive vibration is activated once at predetermined time intervals and is caused to last for a predetermined time. Thereby, the size of the air bubbles can be controlled, for example if the air bubbles that are desired to be detached are larger, the preset time interval can be made longer. The predetermined time interval and the predetermined time are not particularly limited, and those skilled in the art can flexibly select the time interval and the predetermined time as needed as long as the requirements are met. In some embodiments of the invention, the predetermined time is more than 30% of the total cooking time.
According to an embodiment of the invention, the inner wall surface of the bottom of the cooking vessel is provided with a non-stick coating. The non-stick coating is hydrophobic but has an affinity for air and therefore easily adheres to the air bubbles, whereby the formation of the air bubble size can be more easily controlled. The specific material of the non-stick coating is not particularly limited, and can be flexibly selected by those skilled in the art as needed as long as the requirement is met.
According to the embodiment of the invention, the inner wall surface of the bottom of the cooking container has the concave-convex structure. Wherein the above-mentioned concave-convex structure includes a bubble detachment portion protruding toward the inside of the cooking container, the bubble detachment portion being located at positions adjacent to each other on the side wall and/or the bottom wall of the cooking container. Therefore, the bubbles positioned between the central part of the bottom wall of the cooking container and the side wall of the cooking container and/or on the side wall of the cooking container and close to the bottom wall of the cooking container can be separated from the inner surface of the cooking container more easily, the movement of the bubbles generated due to boiling is controlled conveniently, the bubbles are separated at a needed place, and the flatness of food in the cooking container is adjusted conveniently.
According to an embodiment of the present invention, an apparatus for implementing the method is not particularly limited, and for example, the aforementioned cooking apparatus may be employed. According to the embodiment of the invention, in the method for accelerating the detachment of the cooking bubbles, the cooking device works in a specific way that: referring to fig. 8, firstly, the cooking device is turned on, the cooking process starts, heating is started, if bubble separation is detected, the magnetostrictive member vibrates to enable the cooking container to vibrate to control the bubble separation in the vertical direction, and the cooking is finished; if no bubble is detected to be separated out, heating is continued until the bubble is detected to be separated out, the magnetostrictive component vibrates to enable the cooking container to vibrate so as to control the bubbles to be separated out in the vertical direction, and the cooking is finished.
According to the embodiment of the invention, when the method for accelerating the detachment of the cooking bubbles is implemented by adopting the cooking device, the heating function of the cooking device and the vibration of the cooking container can be simultaneously, alternately and partially simultaneously and partially alternately carried out. Therefore, the requirements of different cooking conditions and cooking materials can be met, the application range is wider, and the cooking effect is better.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (23)
1. A cooking apparatus, characterized by comprising:
a cooking vessel;
heating means for heating the cooking container;
a magnetostrictive member adhered to an outer surface of a bottom of the cooking container or embedded in the cooking container, the magnetostrictive member configured to vibrate the heated cooking container, the magnetostrictive member being configured as a magnetostrictive sheet, and the magnetostrictive sheet vibrating in a thickness direction,
the temperature detection device and the control unit are used for controlling the magnetostrictive component to enable the cooking container to vibrate when the temperature detection device detects that the temperature of the cooking materials in the cooking container is higher than the preset temperature,
wherein the vibration direction of the cooking container is a vertical direction.
2. The cooking apparatus according to claim 1, wherein the preset temperature is 60 degrees celsius.
3. The cooking apparatus according to claim 1, wherein the preset temperature is 85 degrees celsius.
4. The cooking apparatus according to claim 1, wherein the magnetostrictive member is controlled by the control unit to vibrate the cooking container at predetermined time intervals for a predetermined time.
5. Cooking apparatus according to claim 1, characterised in that the inner wall surface of the bottom of the cooking vessel is provided with a non-stick coating.
6. The cooking apparatus according to claim 1, wherein an inner wall surface of the bottom of the cooking container has a concavo-convex structure.
7. The cooking apparatus of claim 1, wherein the magnetostrictive member is disposed on a bottom of the cooking container.
8. The cooking apparatus of claim 1, wherein the magnetostrictive sheet has a circular, regular or irregular polygonal shape.
9. The cooking apparatus of claim 1, comprising a plurality of said magnetostrictive sheets.
10. The cooking apparatus of claim 9, wherein the plurality of magnetostrictive sheets are symmetrically arranged.
11. The cooking apparatus of claim 1, further comprising an alternating magnetic field generating device that provides a magnetic field to the magnetostrictive member.
12. The cooking apparatus according to claim 11, wherein the alternating magnetic field generating device is provided directly below the magnetostrictive member.
13. The cooking apparatus according to claim 11, further comprising a heating coil multiplexed as the alternating magnetic field generating device.
14. The cooking apparatus of claim 1, further comprising: a foot pad disposed at a bottom of the cooking apparatus.
15. A method of accelerating the release of cooking bubbles, comprising:
after heating the cooking container, through the magnetostrictive vibration of magnetostrictive member in order to accelerate the breaking away from of the bubble of cooking container inner wall, and when detecting the temperature of the culinary art material in the cooking container is greater than preset temperature, start the magnetostrictive vibration so that the cooking container takes place the vibration, wherein, magnetostrictive member adhesion is in on the surface of cooking container bottom or inlay and establish in the cooking container, magnetostrictive member is constructed as the magnetostrictive sheet, and the magnetostrictive sheet takes place the vibration along the thickness direction, the vibration direction of cooking container is the vertical direction.
16. The method of claim 15, wherein the magnetostrictive vibration is activated when the temperature of the cooking contents in the cooking container is greater than 60 degrees celsius.
17. The method of claim 15, wherein the magnetostrictive vibration is activated when the temperature of the cooking contents in the cooking container is greater than 85 degrees celsius.
18. The method of claim 15, wherein said magnetostrictive vibration is activated once at predetermined time intervals and for a predetermined time.
19. The method of claim 18, wherein the predetermined time is greater than 30% of the total cooking time.
20. The method of claim 18, wherein the inner wall surface of the cooking vessel bottom is provided with a non-stick coating.
21. The method of claim 18, wherein the inner wall surface of the bottom of the cooking vessel has a concave-convex structure.
22. Method according to claim 15, characterized in that it is carried out with a cooking apparatus according to any one of claims 1-14.
23. The method of claim 22, wherein the heating function of the cooking appliance and the vibration of the cooking vessel are operated simultaneously, staggered, or partially simultaneously and partially staggered.
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| CN201710876884.0A CN109549457B (en) | 2017-09-25 | 2017-09-25 | Cooking apparatus and method of accelerating detachment of cooking bubbles |
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| CN201710876884.0A CN109549457B (en) | 2017-09-25 | 2017-09-25 | Cooking apparatus and method of accelerating detachment of cooking bubbles |
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| CN109549457B true CN109549457B (en) | 2022-02-25 |
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| US9084504B2 (en) * | 2011-11-01 | 2015-07-21 | Kenyon International, Inc. | Vibrating cooking system |
| CN104902791A (en) * | 2012-12-27 | 2015-09-09 | 皇家飞利浦有限公司 | Cooker and method for cooking food |
| CN103126516B (en) * | 2013-03-07 | 2015-12-02 | 广东天际电器股份有限公司 | A kind of cooker |
| CN103393356B (en) * | 2013-07-29 | 2016-09-21 | 浙江苏泊尔家电制造有限公司 | Rice cooker cover and comprise the cooker of this lid |
| CN106152188B (en) * | 2015-04-07 | 2019-01-01 | 珠海格力电器股份有限公司 | Electromagnetic oven and its control method |
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