CN110338405B - Cooking control method and device for edible bird's nest and computer readable storage medium - Google Patents

Cooking control method and device for edible bird's nest and computer readable storage medium Download PDF

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Publication number
CN110338405B
CN110338405B CN201810310079.6A CN201810310079A CN110338405B CN 110338405 B CN110338405 B CN 110338405B CN 201810310079 A CN201810310079 A CN 201810310079A CN 110338405 B CN110338405 B CN 110338405B
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foam
temperature
cubilose
cooking
nest
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CN110338405A (en
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王丽英
李晶
房振
苏莹
曹珊珊
梁玉莲
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G05D23/1951—Control of temperature characterised by the use of electric means with control of the working time of a temperature controlling device
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]

Abstract

The invention discloses a cooking control method of cubilose, which comprises the following steps: when a foam-foaming instruction of the bird's nest is received, determining a foam-foaming type corresponding to the foam-foaming instruction; and when the foam type corresponding to the foam instruction is emergency foam, controlling the temperature in the cooking utensil corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time. The invention also discloses a cooking control device of the cubilose and a computer readable storage medium. The invention realizes the targeted soaking of the cubilose according to the shape type of the cubilose, thereby avoiding the problems of great nutrient loss and poor taste of cubilose eggs caused by the existing soaking mode, further reducing the nutrient loss rate of the cooked cubilose and improving the nutrient value and the taste of the cooked cubilose.

Description

Cooking control method and device for edible bird's nest and computer readable storage medium
Technical Field
The invention relates to the technical field of cooking control, in particular to a cooking control method and device for cubilose and a computer readable storage medium.
Background
With the improvement of the living standard of people, the health concept of people is changed, and more people change from the concept of advocating health care to the food therapy and medicine supplement. The bird's nest is homologous in medicine and food, is popular among consumers because of being rich in sialic acid, and has the important functions of resisting virus, enhancing the immunity of organisms, improving the memory and intelligence level of human bodies, resisting aging and the like. Different types of edible bird's nest have different shapes, and the edible bird's nest can be divided into edible bird's nest, edible bird's strip, edible bird's horn and edible bird's piece according to the shape.
At present, the cooking process of the cubilose comprises three stages of soaking, cleaning and stewing, and the cooking modes of the cubilose with different shapes are basically the same. However, the same cooking method is adopted for the cubilose with different shapes, so that the cooked cubilose has large nutrition loss such as protein and the like and poor taste.
The above is only for the purpose of assisting understanding of the technical solution of the present invention, and does not represent an admission that the above is the prior art.
Disclosure of Invention
The invention mainly aims to provide a cooking control method and device for cubilose and a computer readable storage medium, and aims to solve the technical problems that cubilose with different shapes cooked in the same cooking mode has large nutrient loss and poor taste.
In order to achieve the above object, the present invention provides a method for controlling cooking of a bird's nest, the bird's nest including bird's nest pieces, the method for controlling cooking of the bird's nest including the steps of:
when a foam-foaming instruction of the bird's nest is received, determining a foam-foaming type corresponding to the foam-foaming instruction, wherein the foam-foaming type comprises emergency foam and conventional foam;
and when the foam type corresponding to the foam instruction is emergency foam, controlling the temperature in the cooking utensil corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time, wherein the range of the first preset temperature is 55-65 ℃, and the range of the first preset time is 0.4-0.6 hour.
In one embodiment, the first predetermined time period is 0.5 hours, and the first predetermined temperature is 60 ℃.
In an embodiment, after the step of determining the foam type corresponding to the foam command when the foam command of the cubilose is received, the method for controlling cooking of the cubilose further includes:
and when the foaming type corresponding to the foaming instruction is conventional foaming, controlling the temperature in the cooking utensil to be maintained at a second preset temperature within a second preset time, wherein the range of the second preset temperature is 33-40 ℃, and the range of the second preset time is 1.5-2.5 hours.
In one embodiment, the second predetermined time period is 2 hours, and the second predetermined temperature is 37 ℃.
In an embodiment, after the step of controlling the temperature in the cooking appliance corresponding to the foam command to be maintained at the first preset temperature within the first preset time period when the foam type corresponding to the foam command is emergency foam, the method for controlling cooking of the cubilose further includes:
and when a stewing command of the cubilose is received, carrying out stewing operation on the cubilose in the cooking utensil.
In one embodiment, the cooking appliance is provided with a stewing cup for accommodating the cubilose, and the step of stewing the cubilose in the cooking appliance when a stewing instruction of the cubilose is received comprises the following steps:
when a stewing command of the cubilose is received, controlling the cooking appliance to operate at the maximum power so that the temperature of external water between the cooking appliance and the stewing cup reaches 100 ℃;
and when the temperature of the external water reaches 100 ℃, controlling the temperature in the stewing cup to be maintained at a third preset temperature within a third preset time period.
In an embodiment, the third preset time is 20-30 min, and the third preset temperature is 93-98 ℃.
In an embodiment, after the step of controlling the temperature in the cooking appliance corresponding to the foaming instruction to be maintained at the first preset temperature for the first preset time period, and before the step of performing a stewing operation on the cubilose in the cooking appliance when the cubilose stewing instruction is received, the method for controlling cooking of the cubilose further includes:
and outputting prompt information of finishing the foaming when the duration of the temperature in the cooking utensil is maintained at a first preset temperature reaches a first preset duration.
In order to achieve the above object, the present invention provides a cooking control device for a bird's nest, comprising: the cooking control program of the cubilose is stored on the memory and can run on the processor, and when being executed by the processor, the cooking control program of the cubilose realizes the steps of the cooking control method of the cubilose.
In addition, to achieve the above object, the present invention also provides a computer-readable storage medium having a cooking control program of a bird's nest stored thereon, the cooking control program of the bird's nest being executed by a processor to implement the steps of the cooking control method of the bird's nest according to any one of the above aspects.
According to the invention, when the foaming instruction of the cubilose is received, the foaming type corresponding to the foaming instruction is determined, and then when the foaming type corresponding to the foaming instruction is emergency foaming, the temperature in the cooking utensil corresponding to the foaming instruction is controlled to be maintained at the first preset temperature within the first preset time, so that the cubilose is subjected to targeted foaming according to the shape type of the cubilose, and the problems of large nutrient loss and poor taste of cubilose eggs caused by the existing foaming mode are further avoided, so that the nutrient loss rate of the cooked cubilose is reduced, and the nutrient value and the taste of the cooked cubilose are improved.
Drawings
FIG. 1 is a schematic structural diagram of a terminal of a cooking control device for a bird's nest in a hardware operating environment according to an embodiment of the present invention;
FIG. 2 is a schematic flow chart of a cooking control method of edible bird's nest according to a first embodiment of the present invention;
fig. 3 is a detailed flow chart of steps of the cooking control method of the cubilose of the invention for performing stewing operation on the cubilose in the cooking utensil when a stewing command of the cubilose is received.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "lateral", and the like, indicate orientations and positional relationships based on those shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," "third," "fourth," "fifth," and "sixth" are used for descriptive purposes only and are not to be construed as indicating or implying importance.
As shown in fig. 1, fig. 1 is a schematic structural diagram of a terminal to which a cooking control device for a bird's nest belongs in a hardware operating environment according to an embodiment of the present invention.
The terminal of the embodiment of the invention can be a PC, and can also be a mobile terminal device with a display function, such as a smart phone, a tablet computer, an electronic book reader, an MP3(Moving Picture Experts Group Audio Layer III, dynamic video Experts compress standard Audio Layer 3) player, an MP4(Moving Picture Experts Group Audio Layer IV, dynamic video Experts compress standard Audio Layer 4) player, a portable computer, and the like.
As shown in fig. 1, the terminal may include: a processor 1001, such as a CPU, a network interface 1004, a user interface 1003, a memory 1005, a communication bus 1002. Wherein a communication bus 1002 is used to enable connective communication between these components. The user interface 1003 may include a Display screen (Display), an input unit such as a Keyboard (Keyboard), and the optional user interface 1003 may also include a standard wired interface, a wireless interface. The network interface 1004 may optionally include a standard wired interface, a wireless interface (e.g., a WI-FI interface). The memory 1005 may be a high-speed RAM memory or a non-volatile memory (e.g., a magnetic disk memory). The memory 1005 may alternatively be a storage device separate from the processor 1001.
Optionally, the terminal may further include a camera, a Radio Frequency (RF) circuit, a sensor, an audio circuit, a WiFi module, and the like. Such as light sensors, motion sensors, and other sensors. Specifically, the light sensor may include an ambient light sensor that adjusts the brightness of the display according to the brightness of ambient light, and a proximity sensor that turns off the display and/or the backlight when the mobile terminal moves to the ear. As one of the motion sensors, the gravity acceleration sensor can detect the magnitude of acceleration in each direction (generally three axes), detect the magnitude and direction of gravity when the mobile terminal is stationary, and can be used for applications (such as horizontal and vertical screen switching, related games, magnetometer attitude calibration), vibration recognition related functions (such as pedometer and tapping) and the like for recognizing the attitude of the mobile terminal; of course, the mobile terminal may also be configured with other sensors such as a gyroscope, a barometer, a hygrometer, a thermometer, and an infrared sensor, which are not described herein again.
Those skilled in the art will appreciate that the terminal structure shown in fig. 1 is not intended to be limiting and may include more or fewer components than those shown, or some components may be combined, or a different arrangement of components.
As shown in fig. 1, a memory 1005, which is a kind of computer storage medium, may include therein an operating system, a network communication module, a user interface module, and a cooking control program of the bird's nest.
In the terminal shown in fig. 1, the network interface 1004 is mainly used for connecting to a backend server and performing data communication with the backend server; the user interface 1003 is mainly used for connecting a client (user side) and performing data communication with the client; and processor 1001 may be used to invoke a cooking control program for the bird's nest stored in memory 1005.
In this embodiment, the cooking control device for the bird's nest includes: a memory 1005, a processor 1001 and a cooking control program of the bird's nest stored on the memory 1005 and operable on the processor 1001, wherein when the processor 1001 calls the cooking control program of the bird's nest stored in the memory 1005, the following operations are performed:
when a foam-foaming instruction of the bird's nest is received, determining a foam-foaming type corresponding to the foam-foaming instruction, wherein the foam-foaming type comprises emergency foam and conventional foam;
when the foam type corresponding to the foam instruction is emergency foam, controlling the temperature in the cooking utensil corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time, wherein the range of the first preset temperature is 55-65 ℃, and the range of the first preset time is 0.4-0.6 hour;
and when a stewing command of the cubilose is received, carrying out stewing operation on the cubilose in the cooking utensil.
Further, processor 1001 may call a cooking control program for the bird's nest stored in memory 1005, and also perform the following operations:
and when the foaming type corresponding to the foaming instruction is conventional foaming, controlling the temperature in the cooking utensil to be maintained at a second preset temperature within a second preset time, wherein the range of the second preset temperature is 33-40 ℃, and the range of the second preset time is 1.5-2.5 hours.
Further, processor 1001 may call the cooking control program for the bird's nest stored in memory 1005, and also perform the following operations:
and when a stewing command of the cubilose is received, carrying out stewing operation on the cubilose in the cooking utensil.
Further, processor 1001 may call a cooking control program for the bird's nest stored in memory 1005, and also perform the following operations:
when a stewing command of the cubilose is received, controlling the cooking appliance to operate at the maximum power so that the temperature of external water between the cooking appliance and the stewing cup reaches 100 ℃;
and when the temperature of the external water reaches 100 ℃, controlling the temperature in the stewing cup to be maintained at a third preset temperature within a third preset time period.
Further, processor 1001 may call a cooking control program for the bird's nest stored in memory 1005, and also perform the following operations:
and outputting prompt information of finishing the foaming when the duration of the temperature in the cooking utensil is maintained at a first preset temperature reaches a first preset duration.
The invention also provides a method for controlling the cooking of the cubilose, and referring to fig. 2, fig. 2 is a schematic flow chart of the first embodiment of the method for controlling the cooking of the cubilose.
The bird's nest of this example includes pieces of bird's nest, wherein the pieces of bird's nest are fine, lumpy solids formed by the pieces of bird's nest during picking or transportation.
For better understanding of the present invention, in an embodiment of the present invention, the cooking appliance includes a heating body for heating a bottom of the cooking appliance and a temperature sensing probe for detecting a temperature inside the cooking appliance, and specifically, the temperature sensing probe may be a temperature sensor.
In this embodiment, the method for controlling cooking of a bird's nest includes:
step S10, when a foam-foaming instruction of the cubilose is received, determining a foam-foaming type corresponding to the foam-foaming instruction, wherein the foam-foaming type comprises emergency foam and conventional foam;
in this embodiment, the foaming button and the stewing button of the cubilose may be disposed on a control panel of the cooking appliance of the cubilose, and each button is electrically connected to the cooking appliance controller, so as to transmit the command triggered by each button to the controller in time, for example, for cooking the cubilose, the control panel is provided with the foaming button and the stewing button of the cubilose, and in order to enable the user to select the emergency foaming and the conventional foaming, the foaming button of the cubilose may include the emergency foaming button and the conventional foaming button of the cubilose, so that the user may select the appropriate foaming process. The user can trigger the foaming instruction through the swallow-broken emergency foaming button or the swallow-broken conventional foaming button.
In other embodiments, if the cooking appliance is provided with a remote controller, the control panel of the remote controller may be provided with a swallow-broken emergency soaking key, a swallow-broken conventional soaking key and a swallow-broken stewing key, so that the user can trigger corresponding cooking instructions through the keys of the remote controller. Or, if the cooking appliance is an intelligent cooking appliance, the user can control the cooking appliance through a mobile terminal such as a mobile phone, namely, the user can input or select a soaking instruction, a stewing instruction and the like on the mobile terminal, and the mobile terminal sends the soaking instruction or the stewing instruction to the cooking appliance so as to cook the cubilose.
In this embodiment, when a foam-foaming instruction of the bird's nest is received, a foam-foaming type corresponding to the foam-foaming instruction is determined, so as to determine a foam-foaming control flow of the bird's nest in the cooking appliance according to the foam-foaming information, where the foam-foaming type includes emergency foam and conventional foam, the emergency foam is high-temperature short-time foam, and the conventional foam is warm-water normal-time foam.
Step S20, when the foam type corresponding to the foam instruction is emergency foam, controlling the temperature in the cooking utensil corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time, wherein the range of the first preset temperature is 55-65 ℃, and the range of the first preset time is 0.4-0.6 hour;
in this embodiment, when the foam type corresponding to the foam instruction is emergency foam, that is, the user selects to perform emergency foam on the bird's nest in the current cooking appliance, and the foam instruction is an emergency foam instruction of bird's-nest fragment, so that a foam parameter corresponding to an emergency foam operation on the bird's-nest fragment is obtained, and the cooking appliance controls the temperature in the cooking appliance corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time period according to the foam parameter.
It should be noted that, the current water temperature in the cooking appliance may also be detected by a temperature sensor in the cooking appliance, and when the detected water temperature reaches the first preset temperature, the cooking appliance controls the temperature in the cooking appliance corresponding to the foam-making instruction to be maintained at the first preset temperature within a first preset time period according to the foam-making parameter; when the detected water temperature is lower than the first preset temperature, firstly, the heating body of the cooking appliance is controlled to heat with a preset heating power so as to quickly raise the water temperature in the cooking appliance to the first preset temperature, and then the temperature in the cooking appliance corresponding to the foaming instruction is controlled to be maintained at the first preset temperature within a first preset time according to the foaming parameter. Generally, the water added to the cooking device by the user is normal temperature water, for example, tap water, and the water temperature is generally about 20 degrees, so that the heating body of the cooking device is first controlled to heat at a preset heating power, so as to quickly raise the water temperature in the cooking device to the first preset temperature.
In this embodiment, when it is detected that the water temperature in the cooking appliance reaches the first preset temperature, the water temperature, which is the temperature in the cooking appliance, is maintained at the first preset temperature within a first preset time period, specifically, when the water temperature reaches the first preset temperature, the heating body is controlled to stop heating, then the water temperature in the cooking appliance is detected in real time, and when the detected water temperature is not within the first preset temperature range, for example, when the current water temperature is lower than the lowest temperature of the first preset temperature range, the heating body is controlled to heat with a preset heating power, so that the water temperature in the cooking appliance reaches the first preset temperature, and the above-mentioned process is executed in a circulating manner until the time period during which the water temperature in the cooking appliance is maintained at the first preset temperature reaches the first preset time period. Of course, when the water temperature is lower than the lowest temperature of the first preset temperature range, the heating body can be controlled to perform heating with other heating power. The preset power may be a rated power of a heating body of the cooking appliance.
The water temperature of the cubilose when the cubilose is soaked at high temperature for a short time cannot be too high, because the cubilose contains more than 50% of water-soluble protein, the dissolution speed of the protein is easily accelerated when the temperature is too high, so that the nutrient loss of cubilose water is caused, and the too low temperature can cause overlong soaking time, and the taste and the nutrient loss are easily influenced when the cubilose is soaked for a long time, so that the range of the first preset temperature is set to be 55-65 ℃, and the 60-DEG C short-time soaking effect is good through experimental verification. Preferably, the first preset temperature is 60 ℃.
Because the swallow-like crumbs are finely crushed and the water absorption expansion speed is high, the time required for soaking and stewing is shorter than that of the swallow-like nest in other forms.
As shown in Table 1, the foam expansion ratio is the ratio of the weight of the bird's nest after sufficiently expanding and draining the water to the weight of the dry bird's nest. Table 1 shows data obtained by a plurality of experimental tests, where the foam expansion rate corresponding to each temperature and time is a mean value of foam expansion rates corresponding to a plurality of experimental results when the bird's nest is foamed at the temperature for a corresponding time, the foam protein loss rate is a mean value of foam protein loss rates corresponding to a plurality of experimental results when the bird's nest is foamed at the temperature for a corresponding time, and the sensory score is a mean value of sensory scores corresponding to a plurality of experimental results when the bird's nest is foamed at the temperature for a corresponding time.
As shown in Table 1, a large number of experimental data show that the bird's nest has the worst effect of foaming at 25 ℃ compared with the bird's nest at 37 ℃ and 60 ℃. The edible bird's nest soaked at 60 ℃ has better taste when being soaked for 0.4 to 0.6 hours, so the first preset time is 0.4 to 0.6 hours, and preferably the first preset time is 0.5 hours.
TABLE 1 foaming rate, foaming water protein loss rate and sensory score of bird's nest at different temperatures
Figure BDA0001621343650000081
Further, in an embodiment, after step S20, the method for controlling cooking of bird' S nest further includes:
and step S30, when a cooking instruction of the cubilose is received, performing cooking operation on the cubilose in the cooking utensil.
In this embodiment, after the edible bird's nest is foamed, if a cooking instruction of the edible bird's nest is received, the edible bird's nest in the cooking appliance is cooked, and the cooked edible bird's nest has a low nutrient loss rate and a good taste.
Further, in an embodiment, between the step S20 and the step S30, the method for controlling cooking of the bird' S nest further includes:
and outputting prompt information of finishing the foaming when the duration of the temperature in the cooking utensil is maintained at a first preset temperature reaches a first preset duration.
In this embodiment, when the duration of the temperature in the cooking appliance being maintained at the first preset temperature reaches the first preset duration, that is, when the emergency foaming is completed, the prompt message of completing the foaming is output to prompt the user to clean the edible bird's nest that is completed by foaming as soon as possible, where the prompt message may be an audio prompt message.
In other embodiments, upon receiving a cooking instruction for a bird's nest, it may first be determined whether a lid of the cooking appliance is in a closed state; when the cover is in a closed state, if a time interval that the cover is in an open state exists in a target time interval, stewing operation is carried out on the cubilose in the cooking appliance, otherwise prompt information for cleaning the cubilose is output, wherein the target time interval is a time interval between the time when the duration of the temperature in the cooking appliance maintained at a first preset temperature reaches a first preset time and the time when the stewing instruction is received. The cooking utensil is opened or not to determine whether the cubilose is cleaned or not, so that the stewed cubilose is cleaned.
Further, in another embodiment, after step S10, the method for controlling cooking of bird' S nest further comprises:
and when the foam type corresponding to the foam instruction is conventional foam, controlling the temperature in the cooking appliance to be maintained at a second preset temperature within a second preset time, wherein the second preset temperature is in a range of 33-40 ℃.
In this embodiment, when the foam type corresponding to the foam instruction is a conventional foam, and the foam instruction is an emergency foam instruction of the swallow fragment, a foam parameter corresponding to a conventional foam operation performed on the swallow fragment is obtained, and the cooking appliance controls the temperature in the cooking appliance to be maintained at a second preset temperature within a second preset time period according to the foam parameter.
It should be noted that, the current water temperature in the cooking appliance may also be detected by a temperature sensor in the cooking appliance, and when the detected water temperature reaches the second preset temperature, the cooking appliance controls the temperature in the cooking appliance corresponding to the foaming instruction to be maintained at the second preset temperature within a second preset time period according to the foaming parameter; when the detected water temperature is lower than the second preset temperature, firstly, the heating body of the cooking appliance is controlled to heat with a preset heating power so as to enable the water temperature in the cooking appliance to be quickly raised to the second preset temperature, and then the temperature in the cooking appliance corresponding to the foaming instruction is controlled to be maintained at the second preset temperature within a second preset time according to the foaming parameter. Generally, the water added to the cooking device by the user is normal temperature water, for example, tap water, and the water temperature is generally about 20 degrees, so that the heating body of the cooking device is first controlled to heat at a preset heating power, so as to quickly raise the water temperature in the cooking device to the second preset temperature.
In this embodiment, when it is detected that the water temperature in the cooking appliance reaches the second preset temperature, the temperature in the cooking appliance, that is, the water temperature, is maintained at the second preset temperature within the second preset time period, specifically, when the water temperature reaches the second preset temperature, the heating body is controlled to stop heating, then the water temperature in the cooking appliance is detected in real time, when the detected water temperature is not within the range of the second preset temperature, for example, when the current water temperature is lower than the lowest temperature of the range of the second preset temperature, the heating body is controlled to heat with a preset heating power, so that the water temperature in the cooking appliance reaches the second preset temperature, and the above-mentioned process is cyclically executed until the time period during which the water temperature in the cooking appliance is maintained at the second preset temperature reaches the second preset time period. Of course, when the water temperature is lower than the lowest temperature of the second preset temperature range, the heating body can be controlled to perform heating with other heating power. The preset power may be a rated power of a heating body of the cooking appliance.
Because the bird's nest belongs to high nutrient substances and is easy to breed bacteria when being soaked for a long time at normal temperature, the bird's nest is soaked at a temperature slightly higher than the normal temperature to shorten the soaking time, and then the range of the second preset temperature is set to be 33-40 ℃. Experiments prove that the short-time foaming effect at 37 ℃ is good. Preferably, the second preset temperature is 37 ℃.
As shown in table 1, for the bird's nest foamed at 37 ℃, the bird's nest has better taste, higher foaming rate and lower foaming water protein loss rate after 1.5-2.5 hours of foaming, so the second preset time period ranges from 1.5-2.5 hours, and preferably the second preset time period is 2 hours.
Of course, when the duration of the temperature in the cooking appliance maintained at the second preset temperature reaches the second preset duration, the prompt message of completing the foaming is output. It is also possible that upon receiving a stewing instruction of the cubilose, it may be first determined whether the lid of the cooking appliance is in a closed state; and when the cover is in a closed state, if a time interval that the cover is in an open state exists in a target time interval, stewing operation is carried out on the cubilose in the cooking utensil, otherwise, prompt information for cleaning the cubilose is output, wherein the target time interval is a time interval between the time when the duration of the temperature in the cooking utensil is maintained at a second preset temperature reaches a second preset time and the time when the stewing instruction is received. The cooking utensil is opened or not to determine whether the cubilose is cleaned or not, so that the stewed cubilose is cleaned.
According to the cooking control method of the cubilose, when the foaming instruction of the cubilose is received, the foaming type corresponding to the foaming instruction is determined, then when the foaming type corresponding to the foaming instruction is emergent foaming, the temperature in the cooking utensil corresponding to the foaming instruction is controlled within a first preset time period to be maintained at a first preset temperature, targeted foaming of the cubilose according to the shape type of the cubilose is achieved, the problems that nutrition loss of cubilose eggs is large and taste is poor due to an existing foaming mode are avoided, the nutrition loss rate of the cubilose after cooking is reduced, and the nutritional value and the taste of the cubilose after cooking are improved.
Based on the first embodiment, a second embodiment of the cooking control method of the cubilose of the invention is provided, and referring to fig. 3, in the embodiment, the cooking utensil is provided with a stewing cup for accommodating the cubilose, and the step S30 includes:
step S31, when a stewing command of the cubilose is received, controlling the cooking appliance to operate at the maximum power so that the temperature of external water between the cooking appliance and the stewing cup reaches 100 ℃;
in this embodiment, the cubilose in the cooking utensil is stewed in a water-proof manner, specifically, the cubilose is accommodated in a stewing pot, the stewing pot is placed in the cooking utensil, and a proper amount of water is added between the cooking utensil and the stewing pot to form external water between the cooking utensil and the stewing pot. When a stewing instruction of the cubilose is received, the cooking appliance is controlled to operate at the maximum power, and the external water between the cooking appliance and the stewing cup is rapidly heated, so that the external water between the cooking appliance and the stewing cup is rapidly heated until the temperature of the external water reaches 100 ℃.
And step S32, when the temperature of the external water reaches 100 ℃, controlling the temperature in the stewing cup to be maintained at a third preset temperature within a third preset time period.
In the process of stewing and boiling the cubilose, if the temperature of external water between the cooking appliance and the stewing cup is kept at 100 ℃, the external water between the cooking appliance and the stewing cup is continuously boiled, and the cubilose in the stewing cup is cooked by steam generated by the boiling of the external water, but in the process, the temperature in the stewing cup can reach and be kept at 100 ℃, so that the cubilose in the stewing cup is boiled, and then the cubilose in the stewing cup is rolled by the boiling, so that the cubilose soup is easily turbid, and the Maillard reaction is easily caused by long-time boiling, and the nutrition and the taste of the cubilose are influenced. Therefore, in the embodiment, when the temperature of the external water reaches 100 ℃, the temperature of the stewing cup is controlled to be maintained at the third preset temperature within the third preset time period, so that the water of the stewing cup is maintained within the range of 93-98 ℃, and the cubilose in the stewing cup is prevented from boiling.
The range of the third preset time is 20-30 min, the range of the third preset temperature is 93-98 ℃, preferably, the third preset temperature is 95 ℃, and the third preset time is 25 min.
According to the cooking control method of the cubilose, when a stewing instruction of the cubilose is received, the cooking appliance is controlled to operate at the maximum power, so that the temperature of external water between the cooking appliance and the stewing cup reaches 100 ℃, then when the temperature of the external water reaches 100 ℃, the temperature in the stewing cup is controlled to be maintained at the third preset temperature within the third preset time period, and after the temperature of the external water between the cooking appliance and the stewing cup reaches 100 ℃, the cubilose in the stewing cup is slowly stewed with small fire, so that soup of the cooked cubilose can be guaranteed to be clear, and the cubilose can be prevented from having a Maillard reaction, and the taste of the cubilose is better.
Furthermore, an embodiment of the present invention further provides a computer-readable storage medium, where a cooking control program of a bird's nest is stored on the computer-readable storage medium, and when executed by a processor, the cooking control program of the bird's nest implements the following operations:
when a foam-foaming instruction of the bird's nest is received, determining a foam-foaming type corresponding to the foam-foaming instruction, wherein the foam-foaming type comprises emergency foam and conventional foam;
when the foam type corresponding to the foam instruction is emergency foam, controlling the temperature in the cooking utensil corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time, wherein the range of the first preset temperature is 55-65 ℃, and the range of the first preset time is 0.4-0.6 hour;
and when a stewing command of the cubilose is received, carrying out stewing operation on the cubilose in the cooking utensil.
Further, the cooking control program of the cubilose is executed by the processor to realize the following operations:
and when the foaming type corresponding to the foaming instruction is conventional foaming, controlling the temperature in the cooking utensil to be maintained at a second preset temperature within a second preset time, wherein the range of the second preset temperature is 33-40 ℃, and the range of the second preset time is 1.5-2.5 hours.
Further, the cooking control program of the cubilose is executed by the processor to realize the following operations:
and when a stewing command of the cubilose is received, carrying out stewing operation on the cubilose in the cooking utensil.
Further, the cooking control program of the cubilose is executed by the processor to realize the following operations:
when a stewing command of the cubilose is received, controlling the cooking appliance to operate at the maximum power so that the temperature of external water between the cooking appliance and the stewing cup reaches 100 ℃;
and when the temperature of the external water reaches 100 ℃, controlling the temperature in the stewing cup to be maintained at a third preset temperature within a third preset time period.
Further, the cooking control program of the cubilose is executed by the processor to realize the following operations:
and outputting prompt information of finishing the foaming when the duration of the temperature in the cooking utensil is maintained at a first preset temperature reaches a first preset duration.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or system. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or system that comprises the element.
The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.
Through the above description of the embodiments, those skilled in the art will clearly understand that the method of the above embodiments can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware, but in many cases, the former is a better implementation manner. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium (e.g., ROM/RAM, magnetic disk, optical disk) as described above and includes instructions for enabling a terminal device (e.g., a mobile phone, a computer, a server, an air conditioner, or a network device) to execute the method according to the embodiments of the present invention.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (7)

1. A cooking control method of cubilose is characterized in that the cubilose comprises cubilose fragments, and the cooking control method of the cubilose comprises the following steps:
when a foam-foaming instruction of the cubilose is received, determining a foam-foaming type corresponding to the foam-foaming instruction, wherein the foam-foaming type comprises emergency foam and conventional foam;
when the foam type corresponding to the foam instruction is emergency foam, controlling the temperature in the cooking utensil corresponding to the foam instruction to be maintained at a first preset temperature within a first preset time period, wherein the first preset temperature is 55-65 ℃, and the first preset time period is 0.4-0.6 hour;
the cooking appliance is provided with a stewing cup for accommodating the cubilose, and when a stewing instruction of the cubilose is received, the cooking appliance is controlled to operate at the maximum power, so that the temperature of external water between the cooking appliance and the stewing cup reaches 100 ℃; and when the temperature of the outer water reaches 100 ℃, controlling the temperature in the stewing cup to be maintained at a third preset temperature within a third preset time period, wherein the range of the third preset time period is 20-30 min, and the range of the third preset temperature is 93-98 ℃.
2. The method of claim 1, wherein the first predetermined time period is 0.5 hours and the first predetermined temperature is 60 ℃.
3. The method for controlling cooking of edible bird's nest as claimed in claim 1, wherein after the step of determining the type of foam corresponding to the foam command when the foam command of edible bird's nest is received, the method for controlling cooking of edible bird's nest further comprises:
and when the foam type corresponding to the foam instruction is conventional foam, controlling the temperature in the cooking utensil to be maintained at a second preset temperature within a second preset time, wherein the range of the second preset temperature is 33-40 ℃, and the range of the second preset time is 1.5-2.5 hours.
4. The method of claim 3, wherein the second predetermined period of time is 2 hours and the second predetermined temperature is 37 ℃.
5. The method as claimed in any one of claims 1 to 4, wherein after the step of controlling the temperature in the cooking utensil corresponding to the bubbling command to be maintained at the first preset temperature for the first preset time period, and before the step of performing the stewing operation on the cubilose in the cooking utensil when the stewing command of the cubilose is received, the method further comprises:
and outputting prompt information of finishing the foaming when the duration of the temperature in the cooking utensil is maintained at a first preset temperature reaches a first preset duration.
6. A cooking control device of cubilose, characterized in that the cooking control device of cubilose comprises: memory, processor and cooking control program of bird's nest stored on the memory and executable on the processor, the cooking control program of bird's nest realizing the steps of the cooking control method of bird's nest according to any one of claims 1 to 5 when executed by the processor.
7. A computer-readable storage medium, characterized in that the computer-readable storage medium has stored thereon a cooking control program of a bird's nest, which when executed by a processor, implements the steps of the cooking control method of a bird's nest according to any one of claims 1 to 5.
CN201810310079.6A 2018-04-08 2018-04-08 Cooking control method and device for edible bird's nest and computer readable storage medium Active CN110338405B (en)

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US3932675A (en) * 1973-04-24 1976-01-13 General Foods Corporation Method for timed cooking of a food product
KR910007164B1 (en) * 1989-04-01 1991-09-19 마준호 Control devices of cooking vessels
CN204930277U (en) * 2015-08-28 2016-01-06 李骜 A kind of marine product bubble transmitting apparatus
FR3055201B1 (en) * 2016-08-30 2018-09-07 Seb S.A. METHOD FOR CONTROLLING A SEED COOKING APPARATUS AND COOKING APPARATUS FOR IMPLEMENTING SUCH A METHOD

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