CN110547662A - Cooking appliance, cooking method, and computer-readable storage medium - Google Patents
Cooking appliance, cooking method, and computer-readable storage medium Download PDFInfo
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- CN110547662A CN110547662A CN201810542254.4A CN201810542254A CN110547662A CN 110547662 A CN110547662 A CN 110547662A CN 201810542254 A CN201810542254 A CN 201810542254A CN 110547662 A CN110547662 A CN 110547662A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/56—Preventing boiling over, e.g. of milk
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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
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—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)
- Cookers (AREA)
Abstract
the present invention provides a cooking appliance, a cooking method, and a computer-readable storage medium, wherein the cooking appliance includes: the cooking cavity is used for containing solid-liquid mixed materials; and the gas pipeline assembly can be communicated with the inner upper space of the cooking cavity and the inner lower space of the cooking cavity, and is used for determining whether to extract the volatile gas in the inner upper space or not according to a ventilation instruction after detecting that the temperature in the cooking cavity reaches the boiling temperature of the solid-liquid mixed material, and pumping the volatile gas into the solid-liquid mixed material in the inner lower space. By adopting the technical scheme, the heat generated in the boiling process is continuously recycled, the heat energy utilization rate and the heating efficiency are improved, the oxidative decomposition of fat macromolecules can be promoted, and the use taste and the thickness of the soup can be improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to a cooking appliance, a cooking method and a computer readable storage medium.
Background
The electric stewpan is an important appliance for cooking meat, is mainly characterized in that soup is more fragrant and thick, and a user does not need to intervene to adjust heating power.
In addition, how to improve the soup aroma and the rich degree of the stewpot is also another important problem in the development process of the electric stewpot.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, it is an object of the present invention to provide a cooking appliance.
Another object of the present invention is to provide a cooking method.
it is another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided a cooking appliance including: the cooking cavity is used for containing solid-liquid mixed materials; and the gas pipeline assembly can be communicated with the inner upper space of the cooking cavity and the inner lower space of the cooking cavity, and is used for determining whether to extract volatile gas in the inner upper space or not according to the ventilation instruction after the temperature in the cooking cavity is detected to reach the boiling temperature of the solid-liquid mixed material, and pumping the volatile gas into the solid-liquid mixed material in the inner lower space.
In this technical scheme, through after the temperature that detects the culinary art intracavity reaches the boiling temperature that reaches the solid-liquid mixture, confirm whether to extract the volatile gas in inboard upper portion space according to the instruction of ventilating, and pump into in the solid-liquid mixture in inboard lower part space, on the one hand, can utilize the heat circulation heating solid-liquid mixture of volatile gas, and then improve the speed that the culinary art temperature rose, on the other hand, through with in the solid-liquid mixture of volatile gas circulation pump income inboard lower part space, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat macromolecule of material, not only can improve the content of free fatty acid in the hot water juice, and simultaneously, the aroma and the rich degree of hot water juice of a kind of soup have also been improved, the edible taste of the edible.
The volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup.
Through a large number of experimental analyses, soup cooked by a common stewpan is compared with soup cooked by the stewpan according to the scheme of cooking according to the cooking method of the present invention, and index parameter comparison conditions shown in table 1 are obtained.
TABLE 1
| index parameter | common stewpan | Stewpan |
| Total length of cooking | 3h | 2.3h |
| Solid content of soup | 2.8％ | 3.4％ |
| transmittance of soup | 54.2％ | 33.6％ |
| Total amount of volatile aroma components | 31.54μg/100ml | 40.31μg/100ml |
In any of the above solutions, preferably, the gas piping assembly includes: the first open end of the vent pipe is arranged in the upper space of the inner side, and the second open end of the vent pipe is arranged in the lower space of the inner side; the air pump is arranged in the vent pipe and used for pumping the volatile gas in the upper space inside and pumping the volatile gas into the lower space inside; and the electromagnetic valve is arranged between the air pump and the second open end and used for controlling whether the air pipe is communicated or not according to the ventilation instruction.
In this technical scheme, include breather pipe, air pump and solenoid valve through setting up the gas piping subassembly to set up according to above-mentioned mode, on the one hand, can through the liquid backward flow of solenoid valve restriction culinary art intracavity, on the other hand, the air pump can be according to the instruction of ventilating in can pumping volatile gas into solid-liquid mixture at any time.
In any of the above technical solutions, preferably, the solenoid valve is disposed near the second open end.
In this technical scheme, because the solenoid valve is used for restricting liquid backward flow to the breather pipe, consequently, be close to the second switch end through setting up the solenoid valve, can optimize the isolation of solenoid valve effectively, reduce the pollution of the liquid in the culinary art intracavity to the breather pipe and stain.
In any one of the above technical solutions, preferably, the cooking cavity is enclosed by a pot body and an upper cover, and the pot body includes: the inner container is sleeved on the inner side of the outer pot and is provided with a scale structure for indicating the material quantity; the outer pot is sleeved outside the inner container and is provided with a heating assembly, and the heating assembly is used for heating the inner container.
In the technical scheme, the scale structure used for indicating the material quantity is arranged on the inner container, so that a user can be intuitively indicated to add a proper amount of solid-liquid mixed material, the boiling overflow possibility is reduced, meanwhile, the dry burning possibility of the inner container is also reduced, and the cooking safety is improved.
in any of the above technical solutions, preferably, the method further includes: an accommodating space with a preset interval is arranged between the outer side wall of one side of the inner container and the outer side wall of one side of the outer pot, and the vent pipe is arranged in the accommodating space.
In this technical scheme, through locating the breather pipe in the accommodation space between inner bag and the outer pot, on the one hand, based on the structural reliability of outer pot, can reduce the possibility that the breather pipe structure broke down, on the other hand can reduce the calorific loss of breather pipe, and then has reduced the influence of pump income volatile gas to the culinary art temperature.
in any of the above technical solutions, preferably, the first open end is disposed at the top of the inner container, and the second open end is disposed through the bottom of the inner container, wherein the scale structure includes a maximum liquid level scale structure and/or a minimum liquid level scale structure, the position at which the first open end is disposed is higher than the horizontal position of the maximum liquid level scale structure, and the position at which the second open end is disposed is lower than the horizontal position of the minimum liquid level scale structure.
In this technical scheme, the position through setting up first open end is higher than the horizontal position of maximum liquid level scale structure, can avoid the liquid in the culinary art intracavity as far as possible to stain first open end to and the position through setting up the second open end is less than the horizontal position of minimum liquid level scale structure, can guarantee as far as possible that volatile gas is gone into in the solid-liquid mixture by the pump, and then can promote the oxidation efficiency and the hot water flavor of fat macromolecule effectively.
according to an aspect of the second aspect of the present invention, there is provided a cooking method including: before the temperature in the cooking cavity of the cooking appliance is detected to reach the boiling temperature of the solid-liquid mixed material, controlling the gas pipeline assembly of the cooking appliance to be not conducted; and after the temperature in the cooking cavity is detected to reach the boiling temperature, whether the volatile gas in the upper space of the inner side is extracted or not is determined according to the ventilation instruction, and the volatile gas is pumped into the solid-liquid mixed material in the lower space of the inner side.
In this technical scheme, through after the temperature that detects the culinary art intracavity reaches the boiling temperature that reaches the solid-liquid mixture, confirm whether to extract the volatile gas in inboard upper portion space according to the instruction of ventilating, and pump into in the solid-liquid mixture in inboard lower part space, on the one hand, can utilize the heat circulation heating solid-liquid mixture of volatile gas, and then improve the speed that the culinary art temperature rose, on the other hand, through with in the solid-liquid mixture of volatile gas circulation pump income inboard lower part space, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat macromolecule of material, not only can improve the content of free fatty acid in the hot water juice, and simultaneously, the aroma and the rich degree of hot water juice of a kind of soup have also been improved, the edible taste of the edible.
The volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup.
In any one of the above technical solutions, preferably, before detecting that the temperature in the cooking cavity reaches the boiling temperature of the solid-liquid mixture, the gas pipeline assembly of the cooking appliance is controlled to be non-conductive, and the method specifically includes: before the temperature in the cooking cavity is detected to reach the boiling temperature, the solid-liquid mixed material is heated according to the first preset heating power, meanwhile, the electromagnetic valve in the gas pipeline assembly is controlled to be closed, and the air pump is controlled to stop.
In this technical scheme, through detecting the temperature that cooks the intracavity and reach boiling temperature before detecting the temperature of culinary art intracavity, heat the solid-liquid mixture according to first predetermined heating power, simultaneously, the solenoid valve among the control gas pipeline subassembly is closed, and the control air pump is shut down, is favorable to promoting the intensification efficiency of culinary art process.
Preferably, the duty ratio corresponding to the first preset power is 100%.
In any of the above technical solutions, preferably, after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to extract the volatile gas in the upper space inside according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixture in the lower space inside, specifically including: after the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a second preset heating power; determining that the ventilation instruction corresponding to the second preset heating power is a non-ventilation instruction; and in the process of the second preset heating power, controlling the electromagnetic valve in the gas pipeline assembly to be closed according to the non-ventilation instruction, and controlling the air pump to stop.
In this technical scheme, through detecting the temperature in the culinary art intracavity and reaching boiling temperature after, predetermine heating power according to the second and heat the solid-liquid mixture, can reduce the risk that the boiling spills over, simultaneously, close through the solenoid valve in the control gas pipeline subassembly according to the instruction of not ventilating, and control the air pump and shut down, can discharge effectively that the boiling is preceding to produce some meat fishy smell or other peculiar smells, make its nature dispel.
Preferably, the volatile gas at the second preset temperature corresponds to a preset aeration time period of more than 20 minutes.
in any of the above technical solutions, preferably, a duty ratio corresponding to the second preset power is smaller than a duty ratio corresponding to the first preset power.
Preferably, the value range of the duty ratio corresponding to the second preset power is 6/12-8/12.
In any of the above technical solutions, preferably, after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to extract the volatile gas in the upper space inside according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixture in the lower space inside, the method specifically further includes: after the process timing of the second preset heating power is detected to be finished, heating the solid-liquid mixed material according to the third preset heating power; determining a ventilation instruction corresponding to the third preset heating power as a ventilation instruction; and in the process of the third preset heating power, controlling the electromagnetic valve in the gas pipeline assembly to be opened according to the ventilation instruction, and controlling the air pump to be started so as to extract volatile gas in the upper space inside the cooking cavity and pump the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity.
In the technical scheme, through in the process of the third preset heating power, the electromagnetic valve in the gas pipeline component is controlled to be opened according to the ventilation instruction, and the air pump is controlled to be started, so that volatile gas in the inner upper space of the cooking cavity is extracted, and the volatile gas is pumped into the solid-liquid mixed material in the inner lower space of the cooking cavity, namely, the air pump continuously recycles heat and volatile aroma generated by boiling on the upper part of the liquid level, the inner container is pumped in through the pipeline, meanwhile, rolling boiling is formed below the surface of the soup liquid, the nutrient substances in the meat are promoted to be dissolved into the soup, the fat emulsification effect is improved, and the volatile gas is pumped in to form a high-temperature oxygen-enriched environment in the solid-liquid mixed material, and the fat is favorably oxidized and decomposed.
Specifically, in the heating process with the third preset power, corresponding to the later stage of boiling, fat in the soup is dissolved and floats to the surface of the soup, and high-temperature volatile gas is adopted for supplementing cooking to degrade partial fat on the surface under the action of heat to form volatile flavor substances, so that the fat content in the soup is reduced, and the meat flavor is enhanced.
In any of the above technical solutions, preferably, a duty ratio corresponding to the third preset power is smaller than a duty ratio corresponding to the second preset power.
In the technical scheme, the duty ratio corresponding to the third preset power is set to be smaller than the duty ratio corresponding to the second preset power, so that the reliability of the third preset power is improved, the power consumption and the boiling overflow risk during cooking with the third preset power are reduced, and the soup can be thickened.
preferably, the value range of the duty ratio corresponding to the third preset power is 4/12-6/12, and the preset heating time is usually greater than or equal to 60 minutes.
preferably, the flow range of the volatile gas introduced at the third preset temperature is 0.4L/min-0.6L/min.
According to an aspect of the third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed, implements the steps of the cooking method as defined in any one of the aspects of the second aspect.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
Fig. 1 shows a schematic view of a cooking appliance according to an embodiment of the invention;
FIG. 2 shows a schematic flow diagram of a cooking method according to an embodiment of the invention;
Fig. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
Fig. 1 shows a schematic view of a cooking appliance 100 according to an embodiment of the present invention.
As shown in fig. 1, a cooking appliance 100 according to an embodiment of the present invention includes: the cooking cavity is used for containing solid-liquid mixed materials; and the gas pipeline assembly can be communicated with the inner upper space of the cooking cavity and the inner lower space of the cooking cavity, and is used for determining whether to extract volatile gas in the inner upper space or not according to the ventilation instruction after the temperature in the cooking cavity is detected to reach the boiling temperature of the solid-liquid mixed material, and pumping the volatile gas into the solid-liquid mixed material in the inner lower space.
In the technical scheme, after the temperature in the cooking cavity is detected to reach the boiling temperature of the solid-liquid mixed material, whether the volatile gas in the upper space of the inner side is extracted or not is determined according to the ventilation instruction, and the volatile gas is pumped into the solid-liquid mixed material in the lower space of the inner side, on one hand, the solid-liquid mixed material can be heated circularly by utilizing the heat of the volatile gas (the circulating line of the volatile gas is shown by the dotted arrow in fig. 1), so that the rising rate of the cooking temperature is improved, on the other hand, the oxygen content in the cooking cavity is improved by circularly pumping the volatile gas into the solid-liquid mixed material in the lower space of the inner side, the oxidative decomposition of fat macromolecules in the food materials is facilitated, the content of free fatty acid in the soup can be improved, meanwhile, the fragrance of the soup and the rich degree of the soup are also improved.
The volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup.
in any of the above solutions, preferably, the gas piping assembly includes: a vent pipe 1042, wherein a first open end a of the vent pipe 1042 is arranged in the inner upper space (as shown in fig. 1, the upper cover 108), and a second open end B of the vent pipe 1042 is arranged in the inner lower space; an air pump 1044 disposed in the air pipe 1042 for pumping the volatile gas in the upper space inside and pumping into the lower space inside; and an electromagnetic valve 1046 disposed between the air pump 1044 and the second open end B for controlling the ventilation tube 1042 to conduct or not according to the ventilation instruction.
In this technical scheme, set up including breather pipe 1042, air pump 1044 and solenoid valve 1046 through setting up the gas pipeline subassembly to set up according to above-mentioned mode, on the one hand, can restrict the liquid backward flow in the cooking chamber through solenoid valve 1046, and on the other hand, air pump 1044 can be according to the instruction of ventilating in at any time with volatile gas pump income solid-liquid mixture.
In any of the above solutions, preferably, the electromagnetic valve 1046 is disposed near the second open end B.
in this technical scheme, because the solenoid valve 1046 is used for restricting liquid from flowing back to the breather pipe 1042, therefore, by setting the solenoid valve 1046 to be close to the second switch end, the isolation of the solenoid valve 1046 can be effectively optimized, and the pollution and contamination of the liquid in the cooking cavity to the breather pipe 1042 are reduced.
In any one of the above technical solutions, preferably, the cooking cavity is enclosed by a pot body and an upper cover, and the pot body includes: the inner container 102 is sleeved on the inner side of the outer pot 106, and the inner container 102 is provided with a scale structure for indicating the material quantity; the outer pot 106 is sleeved outside the inner container 102 and is provided with a heating component for heating the inner container 102.
In the technical scheme, the scale structure for indicating the material quantity is arranged on the inner container 102, so that a user can be intuitively indicated to add a proper amount of solid-liquid mixed material, the boiling overflow possibility is reduced, meanwhile, the dry burning possibility of the inner container 102 is also reduced, and the cooking safety is improved.
In any of the above technical solutions, preferably, the method further includes: an accommodating space with a preset distance is arranged between the outer side wall of one side of the inner container 102 and the outer side wall of one side of the outer pot 106, and the vent pipe 1042 is arranged in the accommodating space.
In this technical scheme, through locating breather pipe 1042 in the accommodation space between inner bag 102 and outer pot 106, on the one hand, based on the structural reliability of outer pot 106, can reduce the possibility that the breather pipe 1042 structure breaks down, on the other hand, can reduce the calorific loss of breather pipe 1042, and then reduced the influence of pump-in volatile gas to the culinary art temperature.
In any of the above technical solutions, preferably, the first open end a is disposed at the top of the liner 102, and the second open end B is disposed through the bottom of the liner 102, where the scale structure includes a maximum liquid level scale structure and/or a minimum liquid level scale structure, the first open end a is disposed at a position higher than a horizontal position of the maximum liquid level scale structure, and the second open end B is disposed at a position lower than a horizontal position of the minimum liquid level scale structure.
in this technical scheme, the position through setting up first open end A is higher than the horizontal position of maximum liquid level scale structure, can avoid the liquid in the culinary art intracavity as far as possible to stain first open end A to and the position through setting up second open end B is less than the horizontal position of minimum liquid level scale structure, can guarantee as far as possible that volatile gas is gone into in the solid-liquid mixture by the pump, and then can promote the oxidation efficiency and the hot water flavor of fat macromolecule effectively.
Fig. 2 shows a schematic flow diagram of a cooking method according to an embodiment of the invention.
as shown in fig. 2, a cooking method according to an embodiment of the present invention includes: step S202, before the temperature in the cooking cavity of the cooking appliance is detected to reach the boiling temperature of the solid-liquid mixed material, controlling the gas pipeline component of the cooking appliance to be not conducted; and step S204, after the temperature in the cooking cavity is detected to reach the boiling temperature, determining whether to extract the volatile gas in the upper space of the inner side according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixed material in the lower space of the inner side.
In this technical scheme, through after the temperature that detects the culinary art intracavity reaches the boiling temperature that reaches the solid-liquid mixture, confirm whether to extract the volatile gas in inboard upper portion space according to the instruction of ventilating, and pump into in the solid-liquid mixture in inboard lower part space, on the one hand, can utilize the heat circulation heating solid-liquid mixture of volatile gas, and then improve the speed that the culinary art temperature rose, on the other hand, through with in the solid-liquid mixture of volatile gas circulation pump income inboard lower part space, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat macromolecule of material, not only can improve the content of free fatty acid in the hot water juice, and simultaneously, the aroma and the rich degree of hot water juice of a kind of soup have also been improved, the edible taste of the edible.
The volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup.
In any one of the above technical solutions, preferably, before detecting that the temperature in the cooking cavity reaches the boiling temperature of the solid-liquid mixture, the gas pipeline assembly of the cooking appliance is controlled to be non-conductive, and the method specifically includes: before the temperature in the cooking cavity is detected to reach the boiling temperature, the solid-liquid mixed material is heated according to the first preset heating power, meanwhile, the electromagnetic valve in the gas pipeline assembly is controlled to be closed, and the air pump is controlled to stop.
In this technical scheme, through detecting the temperature that cooks the intracavity and reach boiling temperature before detecting the temperature of culinary art intracavity, heat the solid-liquid mixture according to first predetermined heating power, simultaneously, the solenoid valve among the control gas pipeline subassembly is closed, and the control air pump is shut down, is favorable to promoting the intensification efficiency of culinary art process.
Preferably, the duty ratio corresponding to the first preset power is 100%.
In any of the above technical solutions, preferably, after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to extract the volatile gas in the upper space inside according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixture in the lower space inside, specifically including: after the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a second preset heating power; determining that the ventilation instruction corresponding to the second preset heating power is a non-ventilation instruction; and in the process of the second preset heating power, controlling the electromagnetic valve in the gas pipeline assembly to be closed according to the non-ventilation instruction, and controlling the air pump to stop.
In this technical scheme, through detecting the temperature in the culinary art intracavity and reaching boiling temperature after, predetermine heating power according to the second and heat the solid-liquid mixture, can reduce the risk that the boiling spills over, simultaneously, close through the solenoid valve in the control gas pipeline subassembly according to the instruction of not ventilating, and control the air pump and shut down, can discharge effectively that the boiling is preceding to produce some meat fishy smell or other peculiar smells, make its nature dispel.
Preferably, the volatile gas at the second preset temperature corresponds to a preset aeration time period of more than 20 minutes.
In any of the above technical solutions, preferably, a duty ratio corresponding to the second preset power is smaller than a duty ratio corresponding to the first preset power.
Preferably, the value range of the duty ratio corresponding to the second preset power is 6/12-8/12.
In any of the above technical solutions, preferably, after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to extract the volatile gas in the upper space inside according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixture in the lower space inside, the method specifically further includes: after the process timing of the second preset heating power is detected to be finished, heating the solid-liquid mixed material according to the third preset heating power; determining a ventilation instruction corresponding to the third preset heating power as a ventilation instruction; and in the process of the third preset heating power, controlling the electromagnetic valve in the gas pipeline assembly to be opened according to the ventilation instruction, and controlling the air pump to be started so as to extract volatile gas in the upper space inside the cooking cavity and pump the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity.
In the technical scheme, through in the process of the third preset heating power, the electromagnetic valve in the gas pipeline component is controlled to be opened according to the ventilation instruction, and the air pump is controlled to be started, so that volatile gas in the inner upper space of the cooking cavity is extracted, and the volatile gas is pumped into the solid-liquid mixed material in the inner lower space of the cooking cavity, namely, the air pump continuously recycles heat and volatile aroma generated by boiling on the upper part of the liquid level, the inner container is pumped in through the pipeline, meanwhile, rolling boiling is formed below the surface of the soup liquid, the nutrient substances in the meat are promoted to be dissolved into the soup, the fat emulsification effect is improved, and the volatile gas is pumped in to form a high-temperature oxygen-enriched environment in the solid-liquid mixed material, and the fat is favorably oxidized and decomposed.
Specifically, in the heating process with the third preset power, corresponding to the later stage of boiling, fat in the soup is dissolved and floats to the surface of the soup, and high-temperature volatile gas is adopted for supplementing cooking to degrade partial fat on the surface under the action of heat to form volatile flavor substances, so that the fat content in the soup is reduced, and the meat flavor is enhanced.
In any of the above technical solutions, preferably, a duty ratio corresponding to the third preset power is smaller than a duty ratio corresponding to the second preset power.
In the technical scheme, the duty ratio corresponding to the third preset power is set to be smaller than the duty ratio corresponding to the second preset power, so that the reliability of the third preset power is improved, the power consumption and the boiling overflow risk during cooking with the third preset power are reduced, and the soup can be thickened.
Preferably, the value range of the duty ratio corresponding to the third preset power is 4/12-6/12, and the preset heating time is usually greater than or equal to 60 minutes.
Preferably, the flow range of the volatile gas introduced at the third preset temperature is 0.4L/min-0.6L/min.
Fig. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.
As shown in fig. 3, a cooking method according to another embodiment of the present invention includes: step S302, a first heating process: heating at full power, stopping the air pump, and closing the electromagnetic valve; step S304, judging whether the temperature T of the cooking cavity is greater than or equal to 100 ℃, if so, executing step S306, and if not, executing step S302; step S306, a second heating process: the boiling is maintained at the power adjusting ratio of 6 seconds/12 seconds to 8 seconds/12 seconds, the air pump does not work, the electromagnetic valve is closed, and the duration t1 of the second heating process is timed; step S308, judging whether the time t1 is greater than or equal to 20 minutes, if so, executing step S310, and if not, executing step S306; step S310, a third heating process: the boiling is maintained at the power adjusting ratio of 4 seconds/12 seconds to 6 seconds/12 seconds, the air pump works, the electromagnetic valve is opened, and the duration t2 of the third heating process is timed; in step S312, it is determined whether the time t2 is greater than or equal to 60 minutes, if yes, the process is ended, otherwise, step S310 is executed.
A computer-readable storage medium according to an embodiment of the present invention, having a computer program stored thereon, the computer program when executed implementing steps comprising: before the temperature in the cooking cavity of the cooking appliance is detected to reach the boiling temperature of the solid-liquid mixed material, controlling the gas pipeline assembly of the cooking appliance to be not conducted; and after the temperature in the cooking cavity is detected to reach the boiling temperature, whether the volatile gas in the upper space of the inner side is extracted or not is determined according to the ventilation instruction, and the volatile gas is pumped into the solid-liquid mixed material in the lower space of the inner side.
In this technical scheme, through after the temperature that detects the culinary art intracavity reaches the boiling temperature that reaches the solid-liquid mixture, confirm whether to extract the volatile gas in inboard upper portion space according to the instruction of ventilating, and pump into in the solid-liquid mixture in inboard lower part space, on the one hand, can utilize the heat circulation heating solid-liquid mixture of volatile gas, and then improve the speed that the culinary art temperature rose, on the other hand, through with in the solid-liquid mixture of volatile gas circulation pump income inboard lower part space, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat macromolecule of material, not only can improve the content of free fatty acid in the hot water juice, and simultaneously, the aroma and the rich degree of hot water juice of a kind of soup have also been improved, the edible taste of the edible.
the volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup.
In any one of the above technical solutions, preferably, before detecting that the temperature in the cooking cavity reaches the boiling temperature of the solid-liquid mixture, the gas pipeline assembly of the cooking appliance is controlled to be non-conductive, and the method specifically includes: before the temperature in the cooking cavity is detected to reach the boiling temperature, the solid-liquid mixed material is heated according to the first preset heating power, meanwhile, the electromagnetic valve in the gas pipeline assembly is controlled to be closed, and the air pump is controlled to stop.
In this technical scheme, through detecting the temperature that cooks the intracavity and reach boiling temperature before detecting the temperature of culinary art intracavity, heat the solid-liquid mixture according to first predetermined heating power, simultaneously, the solenoid valve among the control gas pipeline subassembly is closed, and the control air pump is shut down, is favorable to promoting the intensification efficiency of culinary art process.
Preferably, the duty ratio corresponding to the first preset power is 100%.
In any of the above technical solutions, preferably, after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to extract the volatile gas in the upper space inside according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixture in the lower space inside, specifically including: after the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a second preset heating power; determining that the ventilation instruction corresponding to the second preset heating power is a non-ventilation instruction; and in the process of the second preset heating power, controlling the electromagnetic valve in the gas pipeline assembly to be closed according to the non-ventilation instruction, and controlling the air pump to stop.
In this technical scheme, through detecting the temperature in the culinary art intracavity and reaching boiling temperature after, predetermine heating power according to the second and heat the solid-liquid mixture, can reduce the risk that the boiling spills over, simultaneously, close through the solenoid valve in the control gas pipeline subassembly according to the instruction of not ventilating, and control the air pump and shut down, can discharge effectively that the boiling is preceding to produce some meat fishy smell or other peculiar smells, make its nature dispel.
Preferably, the volatile gas at the second preset temperature corresponds to a preset aeration time period of more than 20 minutes.
In any of the above technical solutions, preferably, a duty ratio corresponding to the second preset power is smaller than a duty ratio corresponding to the first preset power.
Preferably, the value range of the duty ratio corresponding to the second preset power is 6/12-8/12.
In any of the above technical solutions, preferably, after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to extract the volatile gas in the upper space inside according to the ventilation instruction, and pumping the volatile gas into the solid-liquid mixture in the lower space inside, the method specifically further includes: after the process timing of the second preset heating power is detected to be finished, heating the solid-liquid mixed material according to the third preset heating power; determining a ventilation instruction corresponding to the third preset heating power as a ventilation instruction; and in the process of the third preset heating power, controlling the electromagnetic valve in the gas pipeline assembly to be opened according to the ventilation instruction, and controlling the air pump to be started so as to extract volatile gas in the upper space inside the cooking cavity and pump the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity.
In the technical scheme, through in the process of the third preset heating power, the electromagnetic valve in the gas pipeline component is controlled to be opened according to the ventilation instruction, and the air pump is controlled to be started, so that volatile gas in the inner upper space of the cooking cavity is extracted, and the volatile gas is pumped into the solid-liquid mixed material in the inner lower space of the cooking cavity, namely, the air pump continuously recycles heat and volatile aroma generated by boiling on the upper part of the liquid level, the inner container is pumped in through the pipeline, meanwhile, rolling boiling is formed below the surface of the soup liquid, the nutrient substances in the meat are promoted to be dissolved into the soup, the fat emulsification effect is improved, and the volatile gas is pumped in to form a high-temperature oxygen-enriched environment in the solid-liquid mixed material, and the fat is favorably oxidized and decomposed.
Specifically, in the heating process with the third preset power, corresponding to the later stage of boiling, fat in the soup is dissolved and floats to the surface of the soup, and high-temperature volatile gas is adopted for supplementing cooking to degrade partial fat on the surface under the action of heat to form volatile flavor substances, so that the fat content in the soup is reduced, and the meat flavor is enhanced.
In any of the above technical solutions, preferably, a duty ratio corresponding to the third preset power is smaller than a duty ratio corresponding to the second preset power.
In the technical scheme, the duty ratio corresponding to the third preset power is set to be smaller than the duty ratio corresponding to the second preset power, so that the reliability of the third preset power is improved, the power consumption and the boiling overflow risk during cooking with the third preset power are reduced, and the soup can be thickened.
Preferably, the value range of the duty ratio corresponding to the third preset power is 4/12-6/12, and the preset heating time is usually greater than or equal to 60 minutes.
Preferably, the flow range of the volatile gas introduced at the third preset temperature is 0.4L/min-0.6L/min.
The technical scheme of the invention is explained in detail above with reference to the accompanying drawings, and the invention provides a cooking appliance, a cooking method and a computer readable storage medium, wherein after the temperature in a cooking cavity is detected to reach the boiling temperature of a solid-liquid mixed material, whether volatile gas in an upper space of the inner side is extracted or not is determined according to a ventilation instruction, and the volatile gas is pumped into the solid-liquid mixed material in a lower space of the inner side, so that on one hand, the heat of the volatile gas can be utilized to circularly heat the solid-liquid mixed material, and further the rising rate of the cooking temperature is improved, on the other hand, the volatile gas is circularly pumped into the solid-liquid mixed material in the lower space of the inner side, the oxygen content in the cooking cavity is improved, the oxidative decomposition of fat macromolecules in food materials is facilitated, the content of free fatty acid in soup is improved, and meanwhile, the fragrance of soup and the rich, the edible taste of the food material is improved.
The steps in the method of the invention can be sequentially adjusted, combined and deleted according to actual needs.
The units in the cooking method of the invention can be combined, divided and deleted according to actual needs.
It will be understood by those skilled in the art that all or part of the steps in the methods of the embodiments described above may be implemented by instructions associated with a program, which may be stored in a computer-readable storage medium, where the storage medium includes Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), compact disc-Read-Only Memory (CD-ROM), or other Memory, magnetic disk, magnetic tape, or magnetic tape, Or any other medium which can be used to carry or store data and which can be read by a computer.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. A cooking appliance, comprising:
The cooking cavity is used for containing solid-liquid mixed materials;
And the gas pipeline assembly can be communicated with the inner upper space of the cooking cavity and the inner lower space of the cooking cavity, and is used for determining whether to extract the volatile gas in the inner upper space or not according to a ventilation instruction after detecting that the temperature in the cooking cavity reaches the boiling temperature of the solid-liquid mixed material, and pumping the volatile gas into the solid-liquid mixed material in the inner lower space.
2. The cooking appliance of claim 1, wherein the gas line assembly comprises:
A vent pipe, a first open end of which is arranged in the inner upper space and a second open end of which is arranged in the inner lower space;
The air pump is arranged in the vent pipe and used for pumping the volatile gas in the upper space of the inner side into the lower space of the inner side;
And the electromagnetic valve is arranged between the air pump and the second open end and used for controlling whether the air pipe is communicated or not according to the ventilation instruction.
3. The cooking appliance of claim 2,
The solenoid valve is disposed proximate the second open end.
4. The cooking appliance according to claim 2 or 3, wherein the cooking cavity is enclosed by a pot body and an upper cover, the pot body comprising:
The inner container is sleeved on the inner side of the outer pot and is provided with a scale structure for indicating the material quantity;
The outer pot is sleeved on the outer side of the inner container and is provided with a heating assembly, and the heating assembly is used for heating the inner container.
5. The cooking appliance of claim 4,
an accommodating space with a preset interval is arranged between the outer side wall of one side of the inner container and the outer side wall of one side of the outer pot, and the vent pipe is arranged in the accommodating space.
6. the cooking appliance of claim 4,
The first open end is arranged at the top of the inner container, the second open end is arranged by penetrating through the bottom of the inner container,
The scale structure comprises a maximum liquid level scale structure and/or a minimum liquid level scale structure, the setting position of the first open end is higher than the horizontal position of the maximum liquid level scale structure, and the setting position of the second open end is lower than the horizontal position of the minimum liquid level scale structure.
7. A cooking method, applicable to the cooking appliance according to any one of claims 1 to 6, characterized in that it comprises:
Controlling a gas pipeline component of the cooking appliance to be not conducted before the temperature in the cooking cavity of the cooking appliance is detected to reach the boiling temperature of the solid-liquid mixed material;
and after the temperature in the cooking cavity is detected to reach the boiling temperature, determining whether to extract the volatile gas in the upper space of the inner side according to a ventilation instruction, and pumping the volatile gas into the solid-liquid mixed material in the lower space of the inner side.
8. the cooking control method according to claim 7, wherein the step of controlling the gas pipeline assembly of the cooking appliance to be non-conductive before the temperature in the cooking cavity is detected to reach the boiling temperature of the solid-liquid mixture comprises:
And before the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a first preset heating power, meanwhile, controlling an electromagnetic valve in the gas pipeline assembly to be closed, and controlling the air pump to stop.
9. The cooking control method according to claim 7 or 8, wherein the step of determining whether to pump the volatile gas in the upper space of the inner side and pump the volatile gas into the solid-liquid mixture in the lower space of the inner side according to the ventilation instruction after detecting that the temperature in the cooking cavity reaches the boiling temperature comprises:
After the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a second preset heating power;
Determining that the ventilation instruction corresponding to the second preset heating power is a non-ventilation instruction;
And in the process of the second preset heating power, controlling an electromagnetic valve in the gas pipeline assembly to be closed according to the non-ventilation instruction, and controlling the air pump to stop.
10. The cooking control method of claim 9, wherein after detecting that the temperature in the cooking cavity reaches the boiling temperature, determining whether to pump the volatile gas in the upper space of the inner side into the solid-liquid mixture in the lower space of the inner side according to an air ventilation instruction, further comprising:
after the process timing of the second preset heating power is detected to be finished, heating the solid-liquid mixed material according to a third preset heating power;
Determining that the ventilation instruction corresponding to the third preset heating power is a ventilation instruction;
And in the process of the third preset heating power, controlling an electromagnetic valve in the gas pipeline assembly to be opened according to the ventilation instruction, and controlling the air pump to be started so as to extract volatile gas in the upper space inside the cooking cavity and pump the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity.
11. The cooking control method according to claim 10,
And in the process of the third preset heating power, the flow range of the volatile gas pumped in is 0.4L/min-0.6L/min.
12. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of the cooking control method according to any one of claims 7 to 11.
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