CN109674333A - A kind of automatic dish cooking machine method and automatic dish cooking machine - Google Patents
A kind of automatic dish cooking machine method and automatic dish cooking machine Download PDFInfo
- Publication number
- CN109674333A CN109674333A CN201811615413.5A CN201811615413A CN109674333A CN 109674333 A CN109674333 A CN 109674333A CN 201811615413 A CN201811615413 A CN 201811615413A CN 109674333 A CN109674333 A CN 109674333A
- Authority
- CN
- China
- Prior art keywords
- gas
- parameter
- speed
- food materials
- unit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
The present invention relates to a kind of automatic dish cooking machine method and automatic dish cooking machines.A kind of automatic dish cooking machine method of the invention, comprising the following steps: warm-up phase monitors the first gas parameter of food materials gas with First Speed stir-frying food materials under the first power to meet the first preset condition；Water smoking with second speed stir-frying food materials under the second power, and monitors the second gas parameter of food materials gas by electronic olfactory detection unit to meet the second preset condition；The caramel stage of reaction monitors the third gas parameter in food materials gas with third speed stir-frying food materials under third power to meet third preset condition；The U.S. ladd effective stage monitors the 4th gas parameter in food materials gas with fourth speed stir-frying food materials under the 4th power to meet the 4th preset condition, and stop the heating power of cooking machine, within a preset time to stop after the 5th speed stir-frying food materials.Implement the entire cooking process of control that the present invention is capable of intelligence, guarantees the taste flavor of vegetable.
Description
Technical field
The present invention relates to auto dish frying technical fields, more specifically to a kind of automatic dish cooking machine method and automatic frying
Dish machine.
Background technique
Traditional cooking machine only carries out heating power, temperature, time are controlled.For ambient temperature and humidity, altitude difference
It is different, initial temperature, weight, the difference of water content of raw material.Same culinary art parameter, the cuisine quality of product differ greatly.It passes
The process of feeding intake of system cooking machine is also to carry out temperature, and the operation of time is formed, in each stage, between having due to the transmitting of temperature
Connecing property, it is difficult to which the process that reflecting time is cooked, the opportunity difference of feeding intake will lead to vegetable taste flavor.
Summary of the invention
The technical problem to be solved in the present invention is that providing one kind certainly for the above-mentioned prior art defect of the prior art
Dynamic cooking machine method and automatic dish cooking machine.
The technical solution adopted by the present invention to solve the technical problems is: construct a kind of automatic dish cooking machine method, including with
Lower step:
Warm-up phase, the cooking machine is stir-fried the food materials under the first power with First Speed, and passes through electronic olfactory
Detection unit monitors the first gas parameter of the food materials gas, so that the first gas parameter meets the first preset condition；
In the water smoking, the cooking machine is stir-fried the food materials under the second power with second speed, and passes through the electronics
Olfactometry unit monitors the second gas parameter of the food materials gas, so that the second gas parameter meets the second default item
Part；
The caramel stage of reaction, the cooking machine are stir-fried the food materials under third power with third speed, and by described
Electronic olfactory detection unit monitors the third gas parameter in the food materials gas, so that the third gas parameter meets third
Preset condition；
The U.S. ladd effective stage, the cooking machine is stir-fried the food materials under the 4th power with fourth speed, and passes through institute
It states electronic olfactory detection unit and monitors the 4th gas parameter in the food materials gas, so that the 4th gas parameter meets the
Four preset conditions, and stop the heating power of cooking machine, within a preset time to stop after the 5th speed stir-frying food materials.
Preferably, the method also includes:
Abnormality judgement, the electronic olfactory detection unit monitor that the food materials gas meets the 5th preset condition
When, stop the heating power of the cooking machine, and with the 6th speed stir-frying food materials.
Preferably, first power, second power and the third power are equal-wattage grade and are all larger than
4th power；And/or
The second speed, third speed and fourth speed are identical speed class and are all larger than the First Speed；With/
Or
5th speed is less than the First Speed, second speed, third speed and fourth speed；And/or
6th speed is greater than the First Speed, second speed, third speed, fourth speed and the 5th speed.
Preferably, the first gas parameter, second gas parameter, third gas parameter, the 4th gas parameter and/or institute
Stating the 5th gas parameter includes vapor parameter, fragrance parameter, temperature parameter and carbon dioxide parameter.
Preferably, the vapor parameter in the water smoking, the second gas parameter continues to increase to first in advance
If value；And/or
Carbon dioxide parameter in the caramel stage of reaction, the third gas parameter, which continues to increase to second, to be preset
Value, and the vapor parameter in the third gas parameter is reduced；And/or
Fragrance parameter in the Mei Lade effective stage, the 4th gas parameter continues to increase default to third
Value, and vapor parameter in the third gas parameter and carbon dioxide parameter are reduced.
The present invention also constructs a kind of automatic dish cooking machine, including main control unit and gas sampling unit；With the gas sampling
Unit matching setting, the gas condensing unit for cooling down to the gas in the gas sampling unit；With the master control
The automatically cleaning unit and electronic olfactory detection unit that unit is separately connected；
The electronic olfactory detection unit and the gas sampling unit matching are arranged, for detecting the gas sampling list
Gas parameter in member；
The automatically cleaning unit and the gas sampling unit matching are arranged, for the electronic olfactory detection unit into
Row cleaning.
Preferably, the electronic olfactory detection unit includes:
It is set to the gas sampling unit input terminal, for detecting the gas temperature into the gas sampling unit
Temperature sensor；
It is set in the gas sampling unit, for detecting the titanium dioxide of carbon dioxide content in the gas sampling unit
Carbon sensor；
It is set in the gas sampling unit, the fragrance for detecting fragrance value in the gas sampling unit senses
Device；
It is set to the gas sampling unit input and output side, the input for detecting the gas sampling unit respectively
The flow sensor of gas flow and output gas flow of gas；
The electronic olfactory detection unit further includes computing unit, and the computing unit is used for according to the input gas stream
Amount and output gas flow of gas calculate gaseous vapor content.
It preferably, further include being connect with the main control unit, for calibrating the self calibration of the electronic olfactory detection unit
Unit.
Preferably, the self calibration unit includes flow calibration unit, temperature correction unit, carbon dioxide testing calibration list
Member and fragrance testing calibration unit.
It preferably, further include being connect with the main control unit, for storing the storage unit of calibrating gas parameter.
Implement a kind of automatic dish cooking machine dish frying method of the invention and automatic dish cooking machine, having the advantages that can
The entire cooking process of control of intelligence, guarantees the taste flavor of vegetable.
Detailed description of the invention
Present invention will be further explained below with reference to the attached drawings and examples, in attached drawing:
Fig. 1 is a kind of program flow diagram of automatic dish cooking machine dish frying method first embodiment of the present invention；
Fig. 2 is a kind of structural schematic diagram of one embodiment of automatic dish cooking machine of the present invention；
Fig. 3 is a kind of structural schematic diagram of another embodiment of automatic dish cooking machine of the present invention.
Specific embodiment
For a clearer understanding of the technical characteristics, objects and effects of the present invention, now control attached drawing is described in detail
A specific embodiment of the invention.
As shown in Figure 1, in a kind of automatic dish cooking machine dish frying method first embodiment of the invention, comprising the following steps:
S1, warm-up phase, cooking machine under the first power with First Speed stir-fry food materials, and by electronic olfactory detection singly
The first gas parameter of member monitoring food materials gas, so that first gas parameter meets the first preset condition；Specifically, rigid in food materials
When frying pan is added, cooking machine heats food materials under the first power, and with First Speed stir-frying food materials, while passing through electricity
Sub- olfactometry unit detects the first gas parameter in this stage, when confirmation first gas parameter meets the first preset condition, this
Stage is complete, into next stage, it will be understood that the first preset condition that first gas parameter meets is according to food materials characteristic
The parameter preset being previously set may slightly have the first preset condition of satisfaction required for its first gas parameter of different food materials
It is different.
S2, water smoking, cooking machine under the second power with second speed stir-fry food materials, and by electronic olfactory detection singly
The second gas parameter of member monitoring food materials gas, so that second gas parameter meets the second preset condition；Specifically, in heating pair
During food materials are dehydrated, cooking machine stir-fries food materials under the second power to food heating, and with second speed, food materials temperature
Can be further up, electronic olfactory detection unit detects this stage corresponding second gas parameter, and confirmation second gas parameter is full
When the second preset condition of foot, which is completed, into next stage.It is appreciated that the second preset condition is also the same as food materials classification phase
It closes, its second gas parameter of different food materials classifications needs the second preset condition met to be also slightly different.
S3, the caramel stage of reaction, cooking machine under third power with third speed stir-fry food materials, and by electronic olfactory inspection
The third gas parameter in unit monitoring food materials gas is surveyed, so that third gas parameter meets third preset condition；Specifically,
This stage, cooking machine stir-fry food materials under third power to food heating, and with third speed, and part food materials occur burnt at this time
Sugar reaction, electronic olfactory detection unit detect this stage corresponding third gas parameter, and confirmation third gas parameter meets third
When preset condition, which is completed, into next stage.It is appreciated that third preset condition here is to preset, and it is same
Food materials are related, and to different food materials, the third preset condition of the satisfaction required for the third gas parameter in this stage also slightly has
It is different.
S4, Mei Lade effective stage, cooking machine are stir-fried food materials under the 4th power with fourth speed, and pass through electronic olfactory
Detection unit monitors the 4th gas parameter in food materials gas, so that the 4th gas parameter meets the 4th preset condition, and stops
The heating power of cooking machine, within a preset time to stop after the 5th speed stir-frying food materials.Specifically, at this stage, cooking machine
To food heating under the 4th power, and with fourth speed stir-frying food materials, Mei Lade effect, electronic olfactory occur for food materials at this time
Detection unit detects time stage corresponding 4th gas parameter and stops when the 4th gas parameter of confirmation meets four preset conditions
The heating power of cooking machine stops after carrying out stir-frying a period of time to food materials with the 5th speed, completes the culinary art of entire food materials
Journey.It being understood that, it will be understood that the 4th preset condition here is to preset, and with food materials correlation, to different food materials,
4th preset condition of its satisfaction required for the 4th gas parameter in this stage is also slightly different.
Further, a kind of automatic dish cooking machine dish frying method of the invention further include: abnormality judgement, electronic olfactory inspection
When survey unit monitors that food materials gas meets five preset conditions, stop the heating power of cooking machine, and with the stir-frying of the 6th speed
Food materials.Specifically, may be that food materials operating process is abnormal, such as is led due to failure and other reasons during food heating
It causes food materials to be heated excessively, when detecting that food materials gas meets five preset conditions, stops the heating power of cooking machine, and
Food materials are kept stir-frying, to reduce the abnormal operation of food materials.
Further, in one embodiment, the first power, the second power and third power are for equal-wattage grade and big
In the 4th power；And/or second speed, third speed and fourth speed are identical speed class and are all larger than First Speed；With/
Or the 5th speed be less than First Speed, second speed, third speed and fourth speed；And/or the 6th speed be greater than First Speed,
Second speed, third speed, fourth speed and the 5th speed.Specifically, in warm-up phase, water smoking and the caramel stage of reaction
High power level is all made of to food heating, then uses medium power level to food heating in the Mei Lade effective stage, simultaneously
In food materials warm-up phase, can be stir-fried using low step velocity to food materials, and the water smoking, the caramel stage of reaction and
The incipient stage of U.S. ladd effective stage then needs to accelerate the stir-frying speed of food materials, at this time can be using same high speed etc.
Grade.At the end of the heating process of U.S. ladd effective stage, then it can lower stir-frying speed i.e. the 5th speed of food materials.Some
In embodiment, when judging that food materials are abnormal, the stir-frying speed of food materials can be further reduced, such as by mentioning
High 6th speed is highest stir-frying speed class, to accelerate the cooling to food materials.
Further, first gas parameter, second gas parameter, third gas parameter, the 4th gas parameter and/or the 5th
Gas parameter includes vapor parameter, fragrance parameter, temperature parameter and carbon dioxide parameter.Specifically, being cooked according in food materials
Characteristic in the process can extract crucial gas parameter, such as vapor parameter, fragrance parameter, temperature parameter and titanium dioxide
Carbon parameter, by the way that in monitoring food materials cooking process, the variation of each stage above-mentioned parameter is to confirm it is corresponding pre- whether it meets
If value, to judge whether the cooking process of food materials normally completes or be abnormal.Such as in the food materials water smoking, due to food materials
Moisture is not up to boiling point, and vapor is few in corresponding gas parameter, and wherein fragrance and carbon dioxide are also fewer.And in food
Water smoking, in food materials moisture can rapid evaporation, vapor volume is big, and vapor is more in corresponding gas parameter at this time, and fragrance is few, temperature
Degree increases.Vapor starts to reduce in the caramel stage of reaction, corresponding gas parameter, and carbon dioxide is stepped up, and works as dioxy
After change carbon increases to preset value, then enter next stage.In the Mei Lade effective stage, vapor still keeps less, and two
Carbonoxide is opposite to be reduced, and fragrance value increases, and when fragrance value reaches a preset value, then can stop heating.Here each
Stage corresponding gas parameter can be one or more of which.The key gas parameters that each stage can be observed are
It is no to meet preset condition, to determine whether each stage completes.Wherein fragrance parameter according to gas Short-Chain Fatty Acids, aldehyde ketone,
Esters, terpenes, phenols and sulphur class content be defined.
Further, in some embodiments, the vapor parameter in the water smoking, second gas parameter continues to increase
To the first preset value；In further embodiments, the carbon dioxide parameter in the caramel stage of reaction, third gas parameter continues
The second preset value is increased to, and the vapor parameter in third gas parameter is reduced；In other embodiment, imitated in Mei Lade
It answers the stage, the fragrance parameter in the 4th gas parameter continues to increase to third preset value, and the vapor in third gas parameter
Parameter and carbon dioxide parameter are reduced.Specifically, by taking some key parameters as an example, in the water smoking, due to continuing for temperature
Rise, vapor parameter can continue to increase in corresponding gas parameter, until increasing to a peak value, food materials are completed de- at this time
Water.It is appreciated that the moisture as contained by different food materials can not be identical, the peak value in food materials dehydration is set herein
When, it can consider that different food materials set different values, herein it is contemplated that carrying out different classification according to the characteristic of food materials, such as
Meat and vegetables etc..In the caramel stage of reaction, since caramel reacts, the carbon dioxide in corresponding gas parameter can continue
Increase, when increasing to a preset value, illustrates that caramel reaction comes into optimum state, terminate the caramel stage of reaction.It can be with
Understand, its carbon dioxide content generated of different food materials is also slightly different, and when carrying out carbon dioxide default settings, is taken an examination
Consider different food materials.In the Mei Lade effective stage, food materials fragrance, which can gradually volatilize, reaches a peak value, can set herein default
Value terminates the Mei Lade effective stage when the preset value is reached.
It, can be by confirming that fragrance therein is joined to the judgement of the abnormality in cooking process also in some embodiments
Number then can be determined that process exception when adulterating the smell of burning in wherein fragrance parameter, stop to food heating, and quickly stir-frying food
Material so that food materials cool down, herein, during judging exception, while can be judged by the temperature parameter in the stage, when
When temperature quickly increases, then it also can determine whether process exception.
It is illustrated using the manufacturing process of pork braised in brown sauce as specific embodiment,
Marinated pork investment, high-power heating and middling speed stir-frying is added in A1, food preheating stage, and food temperature is less than 100
DEG C, food moisture is not up to boiling point, and quantity of steam is few in the gas parameter detected by electronic olfactory detection unit, and fragrance is few,
Carbon dioxide is few, enters next stage when wherein true Gas content reaches a predetermined value.
A2, food water smoking, high-power heating and high speed stir-fry, at this time substantially 100 DEG C~130 DEG C of food temperature,
Moisture rapid evaporation, quantity of steam is big in the gas parameter detected by electronic olfactory detection unit, and reaches in vapor content
Enter next stage when maximum value.
A3, the caramel stage of reaction, high-power heating and high speed stir-fry, and pork and honey sauce are between 130 DEG C~150 DEG C
Caramel reaction occurs, vapor is reduced in the gas parameter detected at this time, rise of carbon dioxide, when carbon dioxide increases to certain
When one numerical value, into next next stage.
A4, Mei Lade effective stage, mid power heating and high speed stir-frying, pork and honey sauce are at 150 DEG C~170 DEG C
Between Maillard reaction occurs, vapor is few in the gas parameter detected at this time, and carbon dioxide is few, fragrance numerical value increase, when
Fragrance numerical value increases up to a certain numerical value, stops heating, stirs at low speed a period of time, stops stirring, completes frying.
When there is the attenuating of fragrance numerical value, constant temperature is increased, and the smell of burning occurs, stops heating immediately, accelerates stir-frying cooling.
In addition, as shown in Fig. 2, a kind of automatic dish cooking machine 100 of the invention, including main control unit 110 and gas sampling unit
120；It is equipped with gas sampling unit 120, the gas condensation for cooling down to the gas in gas sampling unit 120
Unit 130；The automatically cleaning unit 150 and electronic olfactory detection unit 140 being separately connected with main control unit 110；Electronic olfactory inspection
It surveys unit 140 to be equipped with gas sampling unit 120, for the gas parameter in detection gas sampling unit 120；Automatically cleaning
Unit 150 is equipped with gas sampling unit 120, for cleaning to electronic olfactory detection unit 140.Specifically,
Inside cooking machine 100 setting acquisition cooking process in food materials gas gas sampling unit 120, by with gas sampling unit
The gas parameter of sample gas in the 120 140 detection gas sampling units 120 of electronic olfactory detection unit being equipped with, and
Main control unit 110 is passed to, cooking machine 100 is controlled by main control unit 110 and carries out corresponding operation.In gas sampling process
In, cooled down by gas condensing unit 130 to gas, it can not be in high temperature in electronic olfactory detection unit 140 to protect
The component of work, while automatically cleaning unit 150 is controlled by main control unit 110, to control in each different culinary art rank of food materials
Section perhaps electronic olfactory detection unit 140 is cleaned in different food materials cooking process in case different phase or not
Gas parameter with food materials influences each other, and reduces the accuracy that electronic olfactory detection unit 140 detects gas parameter.Pass through
Electronic olfactory detection unit 140 detects the gas parameter of the food materials gas of each cooking stage in cooking process, can be improved and cooks
It prepares food the mouthfeel of finished product.It is understood that automatically cleaning unit 150 can be used for cleaning in gas sampling unit 120, eliminate
Interference of the residue of previous sample to sample detection next time.
Further, as shown in figure 3, electronic olfactory detection unit 140 includes: to be set to the input of gas sampling unit 120
End, the temperature sensor 141 for detecting the gas temperature entered in gas sampling unit 120；It is set to gas sampling unit
Carbon dioxide sensor 142 in 120, for carbon dioxide content in detection gas sampling unit 120；It is set to gas sampling list
In member 120, the fragrance sensor 144 for fragrance value in detection gas sampling unit 120；It is set to gas sampling unit 120
The flow of input and output side, the input gas flow for distinguishing detection gas sampling unit 120 and output gas flow of gas passes
Sensor 143；Electronic olfactory detection unit 140 further includes computing unit, and computing unit is used for according to input gas flow and output
Gas flow calculates gaseous vapor content.Specifically, monitoring each stage in food materials cooking process by temperature sensor 141
Gas temperature parameter, pass through carbon dioxide sensor 142 monitor food materials cooking process in each stage gas dioxy
Change carbon content, the fragrance value of the gas in each stage in food materials cooking process is monitored by fragrance sensor 144, is passed by flow
Sensor 143 and the water vapour content that the gas in each stage in food materials cooking process is obtained by calculating.It is cooked by monitoring food materials
During preparing food, the variation of each stage above-mentioned parameter is to confirm whether it meets corresponding preset value, to judge the culinary art of food materials
Whether process normally completes or is abnormal.Such as in the food materials water smoking, since food materials moisture is not up to boiling point, correspond to
Gas parameter in vapor it is few, wherein fragrance and carbon dioxide are also fewer.And the moisture meeting in the food water smoking, food materials
Rapid evaporation, vapor volume is big, and vapor is more in corresponding gas parameter at this time, and fragrance is few, and temperature increases.Rank is reacted in caramel
Section, vapor starts to reduce in corresponding gas parameter, and carbon dioxide is stepped up, when carbon dioxide increases to preset value
Afterwards, then enter next stage.In the Mei Lade effective stage, vapor still keeps less, and carbon dioxide is opposite to be reduced, fragrant
Taste value increases, and when fragrance value reaches a preset value, then can stop heating.Here corresponding gas parameter of each stage can
Think one or more of which.Whether the key gas parameters that each stage can be observed meet preset condition, to sentence
Whether fixed each stage completes.Each stage of food materials cooking process and stage corresponding operation are controlled by main control unit 110
It realizes.Wherein fragrance parameter is carried out according to the content of gas Short-Chain Fatty Acids, aldehyde ketone, esters, terpenes, phenols and sulphur class
Definition.
It further, further include being connect with main control unit 110, for calibrating the self calibration of electronic olfactory detection unit 140
Unit 160.Specifically, self calibration can also be carried out to electronic olfactory detection unit 140 by self calibration unit 160, to guarantee
Accuracy of the electronic olfactory detection unit 140 in food materials cooking process to the gas parameter detection in each stage.It is understood that
, the work of self calibration unit 160 by being manually set or can control timing setting by main control unit 110, can be with
It completes, can also be carried out after the culinary art of each food materials before food materials are cooked.
Further, self calibration unit 160 includes flow calibration unit, temperature correction unit, carbon dioxide testing calibration
Unit and fragrance testing calibration unit.Specifically, self calibration unit 160 may include to electronic olfactory detection unit 140 here
In each detection unit independent calibration, such as pass through flow calibration unit, temperature correction unit, the right testing calibration of titanium dioxide
Unit and fragrance testing calibration unit are individually calibrated.
It further, further include being connect with main control unit 110, for storing the storage unit of calibrating gas parameter.Specifically
, in a calibration process, it can join by the outputting standard gas in gas sampling unit 120 and by the calibrating gas of storage
Number compares, and is calibrated with each gas parameter detected to electronic olfactory detection unit 140, which can be
Each gas parameter of the multiple electronic olfactory detection units 140 of primary calibration, can also carry out the school of single gas parameter one by one
It is quasi-.
It should be understood that above embodiments only express the preferred embodiment of the present invention, description is more specific and detailed
Carefully, but it cannot be understood as limitations on the scope of the patent of the present invention；It should be pointed out that for the common skill of this field
For art personnel, without departing from the inventive concept of the premise, above-mentioned technical characterstic can be freely combined, can also be done
Several modifications and improvements out, these are all within the scope of protection of the present invention；Therefore, all to be done with scope of the invention as claimed
Equivalents and modification, should belong to the covering scope of the claims in the present invention.
Claims (10)
1. a kind of automatic dish cooking machine dish frying method, which comprises the following steps:
Warm-up phase, the cooking machine is stir-fried the food materials under the first power with First Speed, and passes through electronic olfactory detection
Unit monitors the first gas parameter of the food materials gas, so that the first gas parameter meets the first preset condition；
In the water smoking, the cooking machine is stir-fried the food materials under the second power with second speed, and passes through the electronic olfactory
Detection unit monitors the second gas parameter of the food materials gas, so that the second gas parameter meets the second preset condition；
The caramel stage of reaction, the cooking machine is stir-fried the food materials under third power with third speed, and passes through the electronics
Olfactometry unit monitors the third gas parameter in the food materials gas, so that the third gas parameter meets third and presets
Condition；
The U.S. ladd effective stage, the cooking machine is stir-fried the food materials under the 4th power with fourth speed, and passes through the electricity
Sub- olfactometry unit monitors the 4th gas parameter in the food materials gas, so that the 4th gas parameter meets the 4th in advance
If condition, and stop the heating power of cooking machine, within a preset time to stop after the 5th speed stir-frying food materials.
2. automatic dish cooking machine dish frying method according to claim 1, which is characterized in that the method also includes:
Abnormality judgement stops when the electronic olfactory detection unit monitors that the food materials gas meets five preset conditions
The only heating power of the cooking machine, and with the 6th speed stir-frying food materials.
3. automatic dish cooking machine dish frying method according to claim 2, which is characterized in that
First power, second power and the third power are equal-wattage grade and are all larger than the 4th function
Rate；And/or
The second speed, third speed and fourth speed are identical speed class and are all larger than the First Speed；And/or
5th speed is less than the First Speed, second speed, third speed and fourth speed；And/or
6th speed is greater than the First Speed, second speed, third speed, fourth speed and the 5th speed.
4. automatic dish cooking machine dish frying method according to claim 2, which is characterized in that the first gas parameter, second
Gas parameter, third gas parameter, the 4th gas parameter and/or the 5th gas parameter include vapor parameter, fragrance ginseng
Number, temperature parameter and carbon dioxide parameter.
5. automatic dish cooking machine dish frying method according to claim 4, which is characterized in that
Vapor parameter in the water smoking, the second gas parameter continues to increase to the first preset value；And/or
Carbon dioxide parameter in the caramel stage of reaction, the third gas parameter continues to increase to the second preset value,
And the vapor parameter in the third gas parameter is reduced；And/or
Fragrance parameter in the Mei Lade effective stage, the 4th gas parameter continues to increase to third preset value, and
Vapor parameter and carbon dioxide parameter in the third gas parameter are reduced.
6. a kind of automatic dish cooking machine, which is characterized in that including main control unit and gas sampling unit；With the gas sampling unit
It is equipped with, the gas condensing unit for cooling down to the gas in the gas sampling unit；With the main control unit
The automatically cleaning unit and electronic olfactory detection unit being separately connected；
The electronic olfactory detection unit and the gas sampling unit matching are arranged, for detecting in the gas sampling unit
Gas parameter；
The automatically cleaning unit and the gas sampling unit matching are arranged, clear for carrying out to the electronic olfactory detection unit
It washes.
7. automatic dish cooking machine according to claim 6, which is characterized in that the electronic olfactory detection unit includes:
It is set to the gas sampling unit input terminal, the temperature for detecting the gas temperature into the gas sampling unit
Spend sensor；
It is set in the gas sampling unit, the carbon dioxide for detecting carbon dioxide content in the gas sampling unit passes
Sensor；
It is set in the gas sampling unit, for detecting the fragrance sensor of fragrance value in the gas sampling unit；
It is set to the gas sampling unit input and output side, the input gas for detecting the gas sampling unit respectively
The flow sensor of flow and output gas flow of gas；
The electronic olfactory detection unit further includes computing unit, the computing unit be used for according to the input gas flow and
Output gas flow of gas calculates gaseous vapor content.
8. automatic dish cooking machine according to claim 7, which is characterized in that further include being connect with the main control unit, be used for
Calibrate the self calibration unit of the electronic olfactory detection unit.
9. automatic dish cooking machine according to claim 8, which is characterized in that the self calibration unit includes traffic alignment list
Member, temperature correction unit, carbon dioxide testing calibration unit and fragrance testing calibration unit.
10. automatic dish cooking machine according to claim 8, which is characterized in that further include being connect with the main control unit, be used for
Store the storage unit of calibrating gas parameter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811615413.5A CN109674333B (en) | 2018-12-27 | 2018-12-27 | Automatic cooker method and automatic cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811615413.5A CN109674333B (en) | 2018-12-27 | 2018-12-27 | Automatic cooker method and automatic cooker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109674333A true CN109674333A (en) | 2019-04-26 |
| CN109674333B CN109674333B (en) | 2020-12-04 |
Family
ID=66190639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811615413.5A Active CN109674333B (en) | 2018-12-27 | 2018-12-27 | Automatic cooker method and automatic cooker |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109674333B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109464027A (en) * | 2018-12-27 | 2019-03-15 | 苏红宇 | A kind of automatic dish cooking machine dish frying method and automatic dish 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 |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608561A (en) * | 2003-10-17 | 2005-04-27 | 刘小勇 | Intelligent cooking method |
| CN106175409A (en) * | 2016-07-29 | 2016-12-07 | 广东美的厨房电器制造有限公司 | Control method and cooking apparatus |
| CN106308455A (en) * | 2015-06-25 | 2017-01-11 | 华小玲 | Cooking method |
| CN107079999A (en) * | 2017-05-03 | 2017-08-22 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares heavy fragrant peanut oil |
| US20170354287A1 (en) * | 2014-12-18 | 2017-12-14 | Jian-Wei Chang | Automatic stir-fryer |
| JP2018008076A (en) * | 2017-08-17 | 2018-01-18 | 株式会社中西製作所 | Continuous rice cooker |
| CN107836983A (en) * | 2017-11-29 | 2018-03-27 | 九阳股份有限公司 | A kind of automatic dish cooking machine dish frying method |
| CN107912496A (en) * | 2017-07-06 | 2018-04-17 | 银川麦清香食品有限公司 | A kind of production method of potato mashed potatoes fried dough twist |
| CN107996946A (en) * | 2017-11-29 | 2018-05-08 | 九阳股份有限公司 | A kind of automatic dish cooking machine dish frying method |
| CN108309021A (en) * | 2018-01-20 | 2018-07-24 | 江苏大学 | A kind of intelligent control automatic dish cooking machine and its intelligent control method |
| CN108652465A (en) * | 2018-04-02 | 2018-10-16 | 九阳股份有限公司 | A kind of method that baking machine makes flour cake |
-
2018
- 2018-12-27 CN CN201811615413.5A patent/CN109674333B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608561A (en) * | 2003-10-17 | 2005-04-27 | 刘小勇 | Intelligent cooking method |
| US20170354287A1 (en) * | 2014-12-18 | 2017-12-14 | Jian-Wei Chang | Automatic stir-fryer |
| CN106308455A (en) * | 2015-06-25 | 2017-01-11 | 华小玲 | Cooking method |
| CN106175409A (en) * | 2016-07-29 | 2016-12-07 | 广东美的厨房电器制造有限公司 | Control method and cooking apparatus |
| CN107079999A (en) * | 2017-05-03 | 2017-08-22 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares heavy fragrant peanut oil |
| CN107912496A (en) * | 2017-07-06 | 2018-04-17 | 银川麦清香食品有限公司 | A kind of production method of potato mashed potatoes fried dough twist |
| JP2018008076A (en) * | 2017-08-17 | 2018-01-18 | 株式会社中西製作所 | Continuous rice cooker |
| CN107836983A (en) * | 2017-11-29 | 2018-03-27 | 九阳股份有限公司 | A kind of automatic dish cooking machine dish frying method |
| CN107996946A (en) * | 2017-11-29 | 2018-05-08 | 九阳股份有限公司 | A kind of automatic dish cooking machine dish frying method |
| CN108309021A (en) * | 2018-01-20 | 2018-07-24 | 江苏大学 | A kind of intelligent control automatic dish cooking machine and its intelligent control method |
| CN108652465A (en) * | 2018-04-02 | 2018-10-16 | 九阳股份有限公司 | A kind of method that baking machine makes flour cake |
Non-Patent Citations (3)
| Title |
|---|
| AUREA JULIANA BOMBO TREVISAN, DANIELE DE ALMEIDA LIMA, GENI RODR: "Influence of home cooking conditions on Maillard reaction products in beef", 《FOOD CHEMISTRY》 * |
| 于彭伟: "美拉德反应对食品加工的影响及应用", 《肉类研究》 * |
| 纪有华: "烹饪过程中美拉德反应对菜肴的影响", 《扬州大学烹饪学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109464027A (en) * | 2018-12-27 | 2019-03-15 | 苏红宇 | A kind of automatic dish cooking machine dish frying method and automatic dish cooking machine |
| CN109464027B (en) * | 2018-12-27 | 2021-12-03 | 苏红宇 | Automatic cooker and cooking method thereof |
| CN110537827A (en) * | 2019-09-21 | 2019-12-06 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109674333B (en) | 2020-12-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20190110504A1 (en) | Appliance and method for cooking potato chips | |
| CN109464027A (en) | A kind of automatic dish cooking machine dish frying method and automatic dish cooking machine | |
| US8178142B2 (en) | Method for conducting a treatment program of a food preparation appliance with consideration of aroma profiles | |
| JP2008517681A (en) | Method of cooking cooked food lots containing cooked products of different dimensions and cookware for implementing such a method | |
| CN109674333A (en) | A kind of automatic dish cooking machine method and automatic dish cooking machine | |
| CN107019417A (en) | Pressure cooking appliance and its midway cap-opening control method and control device of uncapping halfway | |
| US11357245B2 (en) | Apparatus and method for preparing a food puree | |
| Aheto et al. | Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat | |
| ELLEKJAER et al. | Assessment of sensory quality of meat sausages using near infrared spectroscopy | |
| CN111386430B (en) | Method for detecting an overload of a cooking appliance having a cooking product, and cooking appliance | |
| Nourian et al. | Kinetics of quality change during cooking and frying of potatoes: Part II. Color | |
| CN114711644A (en) | Control method and control device of cooking device, storage medium and cooking device | |
| CN105451566A (en) | Apparatus and method for controlling food temperature | |
| US10834932B2 (en) | System for measuring smoke absorption into food products and method of making the system | |
| WO2015090707A2 (en) | Soymilk maker and method of making soymilk | |
| Hoyland et al. | A modified distillation method for the detection of fat oxidation in foods | |
| EP3430914A1 (en) | Apparatus and method for preparing a food puree | |
| CN107594459A (en) | A kind of method for optimizing conditioning roast chicken flavor material formula using electronic nose analytical technology | |
| CN108877893A (en) | Method for pushing, acquisition methods and its device, cooking apparatus and server | |
| Ishak et al. | Quality identification of used cooking oil based on feature fusion of gas sensor and color | |
| CN114831500A (en) | Method for performing real-time cooking and blending and intelligent cooking appliance thereof | |
| WO2007097625A2 (en) | Process and device for preparing pre-fried or deep-fried starch containing food products | |
| JP6872661B1 (en) | Cooking management methods, systems, programs, recording media and cooking equipment | |
| JPH08182624A (en) | Method for detecting extent of deterioration of frying oil | |
| CN114838751A (en) | Method for acquiring surface maturity of food material and intelligent cooking appliance thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |