CN110301806B - Target food processing method and cooking utensil - Google Patents
Target food processing method and cooking utensil Download PDFInfo
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- CN110301806B CN110301806B CN201910678966.3A CN201910678966A CN110301806B CN 110301806 B CN110301806 B CN 110301806B CN 201910678966 A CN201910678966 A CN 201910678966A CN 110301806 B CN110301806 B CN 110301806B
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
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- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims description 17
- 230000009471 action Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000004590 computer program Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
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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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- 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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
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Abstract
The invention provides a target food processing method and a cooking utensil, comprising the following steps: heating the raw material to be processed placed in the pot body to obtain the heating time required for heating to the boiling temperature; calculating a compensation temperature according to the heating time length; controlling the heating temperature to be maintained at the boiling temperature for a first time; determining a preset baking temperature and a preset baking time according to the characteristics of the target food, and calculating an actual baking temperature according to the preset baking temperature and the compensation temperature; and controlling the heating temperature to rise to the actual baking temperature, and maintaining the preset baking time. The overall quality of the raw materials to be processed can be reflected by judging the heating time, generally speaking, the heating time is longer, the overall quality is larger, the better baking effect can be realized for the raw materials to be processed with larger quality, the temperature needs to be compensated on the basis of the preset baking temperature, so that the raw materials to be processed with smaller overall quality can not be over-processed, and the raw materials to be processed with larger overall quality can not be under-processed.
Description
Technical Field
The invention relates to the technical field of pot rice manufacturing, in particular to a pot rice crust thickness adjusting method.
Background
The clay pot rice is a food which is widely liked by consumers. During the cooking process of the rice cooker, the contact part of the rice and the vessel is often heated to form rice crust. Many consumers prefer to use rice crust, and the preference for rice crust varies from consumer to consumer, with some consumers preferring crispy rice, some consumers preferring moderately crispy rice, and some consumers preferring softer rice crust.
Disclosure of Invention
Therefore, the invention provides a processing method of target food.
To this end, the present invention provides a method for processing a target food, which is a food in a form of a block of a scorched food, such as a food having a certain block shape formed after being heated, including: heating the raw material to be processed placed in the pot body to obtain the heating time required for heating to the boiling temperature; calculating a compensation temperature according to the heating time length; controlling the heating temperature to be maintained at the boiling temperature for a first time; determining a preset baking temperature and a preset baking time according to the characteristics of the target food, and calculating an actual baking temperature according to the preset baking temperature and the compensation temperature; and controlling the heating temperature to rise to the actual baking temperature, and maintaining the preset baking time.
According to the processing method provided by the invention, the interval comprises at least two intervals, and no interval exists between the two intervals.
According to the machining method provided by the invention, the interval comprises a first interval, a second interval and a third interval, wherein the minimum value of the second interval is equal to the maximum value of the first interval, and the minimum value of the third interval is equal to the maximum value of the second interval.
When the heating duration falls into the first interval, calculating the actual baking temperature according to a first compensation temperature; when the heating duration falls into the second interval, calculating the actual baking temperature according to a second compensation temperature; and when the heating duration falls into the third interval, calculating the actual baking temperature according to a third compensation temperature, wherein the third compensation temperature is greater than the second compensation temperature, and the second compensation temperature is greater than the first compensation temperature.
According to the processing method provided by the invention, the first compensation temperature is 0 ℃.
In the step of controlling the heating temperature to be maintained at the boiling temperature for the first time, heating according to the boiling duty ratio; and in the step of maintaining the preset baking time, heating is carried out through the baking duty ratio.
In the step of heating the raw material to be processed, the method comprises the following steps of: acquiring the top temperature of the pot body; acquiring the bottom temperature of the pot body; switching to the boiling duty cycle when the top temperature is greater than a first top temperature and the bottom temperature is greater than a second top temperature.
In the step of "controlling the heating temperature to be maintained at the boiling temperature for the first time", the method comprises the steps of: acquiring the bottom temperature of the pot body; when the temperature of the bottom rises to a first limit temperature, stopping heating the bottom of the pot body; and when the temperature of the bottom is reduced to a second limit temperature, the heating action of the bottom of the pot body is recovered and the temperature is raised.
In the step of "controlling the heating temperature to rise to the actual baking temperature", the actual baking temperature oscillates between a third limit temperature and a fourth limit temperature.
The present invention also provides a computer-readable storage medium storing a computer program executable by an electronic device, the program, when executed on the electronic device, causing the electronic device to perform the steps of the processing method provided by the present invention.
The invention also provides a cooking vessel, comprising: a main body, on which an accommodating cavity for placing a pot body is arranged; the pot body is arranged in the accommodating cavity; the heating unit is arranged in the main body and used for heating the pot body after being electrified; the controller, respectively with the heating unit, the temperature-detecting unit is connected, includes: the food processing system comprises at least one processor and a memory which is in communication connection with the at least one processor, wherein the memory stores instructions which can be executed by the at least one processor, so that the at least one processor can execute the target food processing method provided by the invention.
The technical scheme of the invention has the following advantages:
1. the invention provides a target food processing method, which comprises the following steps: heating the raw material to be processed placed in the pot body to obtain the heating time required for heating to the boiling temperature; calculating a compensation temperature according to the heating time length; controlling the heating temperature to be maintained at the boiling temperature for a first time; determining a preset baking temperature and a preset baking time according to the characteristics of the target food, and calculating an actual baking temperature according to the preset baking temperature and the compensation temperature; and controlling the heating temperature to rise to the actual baking temperature, and maintaining the preset baking time.
The overall quality of the raw materials to be processed can be reflected by judging the heating time, generally speaking, the heating time is longer, the overall quality is larger, the better baking effect can be realized for the raw materials to be processed with larger quality, the temperature needs to be compensated on the basis of the preset baking temperature, so that the raw materials to be processed with smaller overall quality can not be over-processed, and the raw materials to be processed with larger overall quality can not be under-processed.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a flow chart of the processing method of the target food provided by the invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
In this embodiment, the target food is a food in the form of a block of coked food, and in the present embodiment, the food in the form of a block of coked food may be a food such as rice crust that is formed after heating.
The processing method comprises the following steps:
heating the raw material to be processed placed in the pot body to obtain the heating time required for heating to the boiling temperature. Specifically, the raw materials to be processed can be prepared from water and rice, or can be prepared by mixing coarse grains such as mung beans and corns with water. In this embodiment, before the raw material to be processed is heated, a rice soaking step is further included, and in the rice soaking step, the rice, the corn and the like fully absorb water. In the step of "obtaining the heating time period required for heating to the boiling temperature", the time required for the temperature of the raw material to be processed to rise from room temperature to the boiling temperature is calculated.
Immediately after the heating time period is acquired, it is necessary to calculate the compensation temperature according to the heating time period. In this embodiment, the heating duration is in positive correlation with the compensation temperature, and the longer the heating duration is, the more the compensation temperature is.
Subsequently, the heating temperature is controlled to be maintained at the boiling temperature for the first time, so that the raw material to be processed is fully boiled through the step, and the subsequent baking operation is facilitated. In this embodiment, the first time is a total duration of the raw material to be processed in the boiling state, and the duration is determined according to an actual working condition, which is not limited in this embodiment.
And after the boiling stage is finished, the baking stage is immediately started, in the step, a preset baking temperature and a preset baking time length are determined according to the characteristics of the target food, and then the actual baking temperature is calculated according to the preset baking temperature and the compensation temperature.
And after the actual baking temperature is calculated, controlling the heating temperature to rise to the actual baking temperature, and maintaining the preset baking time.
In this embodiment, the heating time durations and the compensation temperatures may be in one-to-one correspondence, or the heating time durations may be divided according to intervals, where in the case of one-to-one correspondence, the time required for program execution is long, and if the heating time durations are divided according to intervals, the time for program execution may be shortened.
As a preferred embodiment, in this embodiment, after the step of "obtaining the heating time period required for heating to the boiling temperature", the method further includes: and a step of interpreting an interval in which the heating time period is located, the interval including at least two intervals, and there being no interval between the two intervals. For example, the two intervals are (a, b ], (b, c), respectively, and for the (0, a), (a, + ∞) portion, the two different tastes are achieved by dividing the heating period into two intervals.
As a preferred implementation manner, in this embodiment, the intervals include a first interval, a second interval, and a third interval, wherein a minimum value of the second interval is equal to a maximum value of the first interval, and a minimum value of the third interval is equal to a maximum value of the second interval. When the heating duration falls into the first interval, calculating the actual baking temperature according to a first compensation temperature; when the heating duration falls into the second interval, calculating the actual baking temperature according to a second compensation temperature; and when the heating duration falls into the third interval, calculating the actual baking temperature according to a third compensation temperature, wherein the third compensation temperature is greater than the second compensation temperature, and the second compensation temperature is greater than the first compensation temperature.
Specifically, three different tastes can be obtained by setting three different intervals, and for the embodiment, the finally obtained crispy rice has different crispness, for example, three different tastes of soft, moderate and crisp, by controlling the temperature.
Specifically, when the characteristics of the target food are received, the processor first generates a preset baking temperature and a preset baking time corresponding to the target food. For example, if the target food is crispy rice, the corresponding predetermined baking temperature is [160,185 ]. degree.C., if the target food is crispy rice with moderate brittleness, the corresponding predetermined baking temperature is [130,155 ]. degree.C., and if the target food is soft crispy rice, the corresponding predetermined baking temperature is [100- & lt 110 ]. degree.C.
In the present example, the compensation temperature of the rice crust is different for different heating periods, which are generally positively correlated to the weight of the raw material to be processed. For example, when the target food is crispy rice, the offset temperature is selected to be 10 ℃ if the weight of the material to be processed is large (large amount), 5 ℃ if the weight of the material to be processed is normal (medium amount), and 0 ℃ if the weight of the material to be processed is light (small amount). The actual baking temperature becomes: rice, [170,195] ° C; medium rice, [165,190] ° c; small amount of rice, [160,185] DEG C.
For ease of understanding, the following is explained in conjunction with table 1:
TABLE 1 actual baking temperatures for different crispness of rice crusts and rice quantities
In this embodiment, in the step of "controlling the heating temperature to be maintained at the boiling temperature for the first time", the heating is performed according to the boiling duty ratio; and in the step of maintaining the preset baking time, heating is carried out through the baking duty ratio.
In the step of heating the raw material to be processed, the method comprises the following steps of: acquiring the top temperature of the pot body; acquiring the bottom temperature of the pot body; switching to the boiling duty cycle when the top temperature is greater than a first top temperature and the bottom temperature is greater than a second top temperature.
Through monitoring top temperature and bottom file simultaneously, can be fine learn the temperature state of the inside raw materials of treating of the pot body to can switch to the boiling state from the heating stage at the very first time, and then ensure the quality of target product in the course of working.
In this embodiment, the step of "controlling the heating temperature to be maintained at the boiling temperature for the first time" includes the steps of: acquiring the bottom temperature of the pot body; when the temperature of the bottom rises to a first limit temperature, stopping heating the bottom of the pot body; and when the temperature of the bottom is reduced to a second limit temperature, the heating action of the bottom of the pot body is recovered and the temperature is raised.
In the step of "controlling the heating temperature to rise to the actual baking temperature", the actual baking temperature oscillates between a third limit temperature and a fourth limit temperature.
Specifically, by controlling the duty ratio, the actual baking temperature can oscillate between the third limit temperature and the fourth limit temperature, that is, when the actual baking temperature is reduced to the third limit temperature, the heating action is started, when the temperature is increased to the fourth limit temperature, the heating action is stopped, and when the temperature is reduced to the third limit temperature, the heating action is recovered.
Example 2
The present embodiment provides a computer-readable medium storing a computer program executable by an electronic device, the program, when run on the electronic device, causing the electronic device to perform the steps of the method of embodiment 1.
In this embodiment, the storable medium may be an optical disc, a usb disk, a removable hard disk, a floppy disk, or the like, as long as the storage and reading function can be realized.
Example 3
The present embodiments provide a cooking vessel comprising: a main body, on which an accommodating cavity for placing a pot body is arranged; the pot body is arranged in the accommodating cavity; the heating unit is arranged in the main body and used for heating the pot body after being electrified; the controller, respectively with the heating unit, the temperature-detecting unit is connected, includes: at least one processor and a memory communicatively coupled to the at least one processor, wherein the memory stores instructions executable by the at least one processor to cause the at least one processor to perform the processing method provided in embodiment 1.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (12)
1. A method of processing a target food product, comprising:
heating the raw material to be processed placed in the pot body to obtain the heating time required for heating to the boiling temperature;
calculating a compensation temperature according to the heating time length;
controlling the heating temperature to be maintained at the boiling temperature for a first time;
determining a preset baking temperature and a preset baking time according to the characteristics of the target food, and calculating an actual baking temperature according to the preset baking temperature and the compensation temperature;
and controlling the heating temperature to rise to the actual baking temperature, and maintaining the preset baking time.
2. The process of claim 1, further comprising, after the step of obtaining the length of heating time required to heat to the boiling temperature: and judging the interval where the heating time length is located, wherein the interval comprises at least two intervals, and no interval exists between the two intervals.
3. The machining method according to claim 2, characterized in that the intervals include a first interval, a second interval and a third interval, wherein the minimum value of the second interval is equal to the maximum value of the first interval and the minimum value of the third interval is equal to the maximum value of the second interval.
4. The processing method according to claim 3, wherein when the heating time period falls within the first interval, the actual baking temperature is calculated in accordance with a first compensation temperature; when the heating duration falls into the second interval, calculating the actual baking temperature according to a second compensation temperature; and when the heating duration falls into the third interval, calculating the actual baking temperature according to a third compensation temperature, wherein the third compensation temperature is greater than the second compensation temperature, and the second compensation temperature is greater than the first compensation temperature.
5. The process of claim 4, wherein the first compensation temperature is 0 ℃.
6. The processing method according to claim 3 or 4,
in the step of controlling the heating temperature to be maintained at the boiling temperature for the first time, heating according to the boiling duty ratio; and in the step of maintaining the preset baking time, heating is carried out through the baking duty ratio.
7. The processing method as claimed in claim 6, wherein the step of heating the raw material to be processed placed inside the pot body comprises the following steps:
acquiring the top temperature of the pot body;
acquiring the bottom temperature of the pot body;
switching to the boiling duty cycle when the top temperature is greater than a first top temperature and the bottom temperature is greater than a second top temperature.
8. The process of claim 7, wherein the step of maintaining the controlled heating temperature at the boiling temperature for the first time comprises the steps of:
acquiring the bottom temperature of the pot body;
when the temperature of the bottom rises to a first limit temperature, stopping heating the bottom of the pot body;
and when the temperature of the bottom is reduced to a second limit temperature, the heating action of the bottom of the pot body is recovered and the temperature is raised.
9. The process of claim 8, wherein in the "controlling the heating temperature to rise to the actual baking temperature" step, the actual baking temperature oscillates between a third limit temperature and a fourth limit temperature.
10. The process of any one of claims 1 to 5 and 7 to 9, wherein the target food is a food in the form of a food bar.
11. A computer-readable medium, storing a computer program executable by an electronic device, the program, when executed on the electronic device, causing the electronic device to perform the steps of the method of any of claims 1-10.
12. A cooking vessel, comprising:
a main body, on which an accommodating cavity for placing a pot body is arranged;
the pot body is arranged in the accommodating cavity;
the heating unit is arranged in the main body and used for heating the pot body after being electrified;
the controller, respectively with heating unit, temperature-detecting element are connected, include: at least one processor and a memory communicatively coupled to the at least one processor, wherein the memory stores instructions executable by the at least one processor to cause the at least one processor to perform the target food processing method of any of claims 1-10.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN2501422Y (en) * | 2001-09-17 | 2002-07-24 | 杨伯和 | Electric cooker |
| JP2011078533A (en) * | 2009-10-06 | 2011-04-21 | Sanyo Electric Co Ltd | Pressure rice cooker |
| JP5525346B2 (en) * | 2010-06-28 | 2014-06-18 | 株式会社ハーマン | Cooker |
| CN102342737B (en) * | 2011-08-31 | 2014-06-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method of electric rice cooker |
| CN107343740A (en) * | 2016-05-04 | 2017-11-14 | 佛山市顺德区美的电热电器制造有限公司 | The method and device of electric rice cooker cooking rice |
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