CN110547664A - 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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- CN110547664A CN110547664A CN201810542262.9A CN201810542262A CN110547664A CN 110547664 A CN110547664 A CN 110547664A CN 201810542262 A CN201810542262 A CN 201810542262A CN 110547664 A CN110547664 A CN 110547664A
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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
- 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
- A47J36/2488—Warming devices with electrical heating means having infrared radiating elements
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- Food Science & Technology (AREA)
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Abstract
The present invention provides a cooking appliance, a cooking method, and a computer-readable storage medium, wherein the cooking appliance includes: a cooking cavity for containing materials to be cooked; the steam subassembly, the lower plate of the top cap in culinary art chamber is located to steam component's venthole for provide the steam of appointed temperature to the culinary art chamber, steam is used for improving the culinary art temperature in the culinary art chamber. According to the technical scheme, the cooking temperature rising rate in the cooking cavity is increased, the oxygen content in the cooking cavity is increased, so that the oxidative decomposition of fat in the food materials is promoted, the eating mouthfeel of the food materials is improved, and the use experience of a user is comprehensively 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: a cooking cavity for containing materials to be cooked; the steam subassembly, the lower plate of the top cap in culinary art chamber is located to steam component's venthole for provide the steam of appointed temperature to the culinary art chamber, steam is used for improving the culinary art temperature in the culinary art chamber.
In this technical scheme, on the one hand, through providing the steam of appointed temperature to the culinary art chamber, steam is used for improving the culinary art temperature of culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to the culinary art chamber, the oxygen content of culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, the content of free fatty acid in the cooking liquor has been improved, and then the aroma of eating the material and the rich degree of cooking liquor have been improved, the edible taste of eating the material has been.
In any of the above technical solutions, preferably, the steam assembly further includes: the steam channel is arranged on the top cover of the cooking cavity, the air inlet of the steam channel is arranged on the outer surface of the top cover, and the air outlet of the steam channel is arranged as an air outlet; the air pump is arranged in the steam channel, air is pumped into the air inlet of the air pump, and the steam subjected to vaporization treatment is pumped into the cooking cavity through the air outlet.
In this technical scheme, go into the air through the air inlet pump of air pump to go into the culinary art chamber through the venthole pump with the steam of vaporization treatment, the reliability and the efficiency of letting in steam have been promoted, and then the efficiency that the culinary art temperature rises has been improved, in addition, because contain oxygen in the air, be favorable to increasing the content of culinary art intracavity oxygen, and then be favorable to promoting the oxidative decomposition of fat in the edible material, the edible taste of edible material has been improved, and finally, because the low cost of pump income air, consequently, the complexity of culinary art cost and cooking utensil's structure has been reduced.
in any of the above technical solutions, preferably, the method further includes: and the steam valve is arranged in the steam channel and used for controlling the ventilation quantity and/or the ventilation rate of the steam.
In the technical scheme, the ventilation quantity and/or the ventilation rate of the steam pumped into the steam channel are controlled through the steam valve, the reliability of pumping the steam into the cooking cavity is improved, the possibility that the pressure inside the cooking cavity is higher due to the fact that the steam is pumped into the cooking cavity greatly is reduced, and the reliability of the cooking appliance is improved.
The method for controlling the steam pumped into the steam channel by the steam valve comprises the following steps:
Only the ventilation of the steam is regulated.
Only the aeration rate of the steam is regulated.
and regulating and controlling the ventilation quantity and the ventilation rate of the steam.
In any of the above technical solutions, preferably, the method further includes: the heating assembly is arranged in the top cover, surrounds the outer side of the steam channel and is used for heating the steam in the steam channel to a specified temperature.
in this technical scheme, through heating assembly with the steam heating of steam channel in to appointed temperature, improved the temperature and the reliability of the steam of pump income culinary art intracavity, be favorable to improving the speed that culinary art intracavity culinary art temperature rise, improved culinary art efficiency.
In any of the above technical solutions, preferably, the method further includes: the spray head extends to the bottom of the cooking cavity from the air outlet, and the horizontal position of the spray head is higher than the maximum liquid level position in the cooking cavity.
In this technical scheme, spout the culinary art intracavity through the steam of shower nozzle in with the venthole, be favorable to improving the area of contact of steam pump income culinary art intracavity, improved the utilization efficiency of steam heat and contained oxygen, be favorable to promoting the oxidative decomposition of fat in the edible material, improved the speed that culinary art intracavity culinary art temperature rises.
In any of the above technical solutions, preferably, the steam channel is formed by a steam pipeline communicated with the air inlet and the air outlet, and the heating assembly is disposed near an outer pipe wall of the steam pipeline between the air pump and the spray head.
In this technical scheme, constitute by the steam pipe way that communicates in air inlet and gas vent through the steam passageway, heating element is close to the outer pipe wall setting of the steam pipe way between air pump and the shower nozzle, is favorable to improving heating element to steam heating's in the steam pipe way efficiency, has reduced heating element and steam passageway's complexity, has reduced cooking utensil's manufacturing cost.
In any of the above solutions, preferably, the heating assembly comprises a thermal resistance wire arranged around the outer tube wall of the steam line.
In the technical scheme, the coiling thermal resistance wire is arranged on the outer pipe wall of the steam pipeline, so that the efficiency of heating steam by the heating assembly is improved, and the production cost of the heating assembly is reduced.
in any of the above technical solutions, preferably, the heating assembly includes an infrared radiation generator and an infrared coating sprayed on an outer pipe wall of the steam pipeline, a light emitting surface of the infrared radiation generator faces the infrared coating, the infrared radiation generator is configured to generate infrared radiation of a specified waveband, and the infrared radiation irradiates the infrared coating to heat steam in the steam pipeline.
In this technical scheme, include infrared radiation generator and infrared coating through setting up heating element, can make the intensification process of steam more gentle, can reduce the steam pipe way because the possibility that the temperature sudden change broke down, also be favorable to simplifying the structure setting in cooking utensil's the top cap.
In any of the above technical solutions, preferably, the steam pipeline is a ferromagnetic pipeline, the heating assembly includes an electromagnetic coil disposed close to the ferromagnetic pipeline, the electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in a resonant conduction mode, and the electromagnetic wave radiation is used to excite the ferromagnetic pipeline to generate eddy current heat energy.
In this technical scheme, electromagnetic coil sends electromagnetic wave radiation to ferromagnetic pipeline under the resonance mode of switching on, and the excitation ferromagnetic pipeline produces vortex heat energy, heats the steam through ferromagnetic pipeline, can come accurate control heating power through adjusting resonance switching on frequency, and then promotes steam heating's reliability.
in any of the above technical solutions, preferably, the method further includes: the temperature sensor is arranged in the cooking cavity and electrically connected to the steam assembly for monitoring the cooking temperature in the cooking cavity so that the steam assembly can be switched to a corresponding working mode according to the cooking temperature.
in this technical scheme, through set up temperature sensor at the culinary art intracavity, the culinary art temperature of monitoring culinary art intracavity to supply the steam subassembly to switch to the mode that corresponds according to the culinary art temperature, improved the accuracy that the intracavity temperature of culinary art detected, be favorable to reducing the emergence of spilling over the phenomenon, and improved the reliability of the appointed temperature steam of pump income to the culinary art intracavity, improved the rate and the food taste that the culinary art intracavity culinary art temperature rose, synthesized the use that has promoted the user and experienced.
According to an aspect of the second aspect of the present invention, there is provided a cooking method including: when a cooking process for cooking the materials is executed, steam with a specified temperature is introduced into a cooking cavity of the cooking appliance, wherein the specified temperature is higher than the boiling temperature of the materials.
In this technical scheme, on the one hand, through providing the steam of appointed temperature to the culinary art chamber, steam is used for improving the culinary art temperature of culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to the culinary art chamber, the oxygen content of culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, the content of free fatty acid in the cooking liquor has been improved, and then the aroma of eating the material and the rich degree of cooking liquor have been improved, the edible taste of eating the material has been.
It is worth pointing out particularly that a great number of experiments show that the ordinary stewpot needs 50-60 min when the soup is heated to 100 ℃, but the time for heating to boiling is shortened to 20-25 min through the technical scheme of the invention, so that the total time for cooking the soup is shortened, and the fragrance is stronger after the oxygen-enriched fat is oxidized in the later period.
In any of the above technical solutions, preferably, when a cooking process for cooking the material is performed, steam at a specified temperature is introduced into a cooking cavity of the cooking appliance, and the method specifically includes: when the material is cooked at a first preset power, steam with a first preset temperature is introduced into the cooking cavity until the boiling temperature of the material is reached.
In this technical scheme, through when cooking the material with first predetermined power, let in the steam of first predetermined temperature to the culinary art intracavity, until reaching the boiling temperature of material, be favorable to improving the speed that culinary art intracavity culinary art temperature rises, improved the utilization efficiency and the culinary art efficiency of the steam of first predetermined temperature.
In any of the above technical solutions, preferably, the flow rate range of the steam introduced at the first preset temperature is 0.8L/min to 1.2L/min.
In the technical scheme, the flow range of the steam with the first preset temperature is set to be 0.8L/min-1.2L/min, so that the reliability of the steam is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped into the cooking cavity in a large amount is reduced, and the reliability of the cooking utensil is improved.
in any of the above technical solutions, preferably, the first preset temperature is 120 ℃ to 160 ℃.
in the technical scheme, the value range of the first preset temperature is set to be 120-160 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.
In any of the above technical solutions, preferably, the method further includes: controlling to stop introducing steam after the cooking process corresponding to the first preset power is detected to be finished; and in a preset time interval of stopping introducing the steam, cooking the material with second preset power so as to maintain the boiling state of the material.
In this technical scheme, through detecting behind the culinary art process that first preset power corresponds, control stops letting in steam, has improved the reliability of going into steam to the culinary art intracavity pump, has reduced the material and has taken place the boiling possibility of spilling over, through in the preset time interval that stops letting in steam, cooks the material with the second preset power to the boiling state of maintaining the material has improved the edible taste of eating the edible material.
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.
In the technical scheme, the duty ratio corresponding to the second preset power is set to be smaller than the duty ratio corresponding to the first preset power, so that the reliability of the second preset power is improved, and the possibility of boiling overflow is further reduced.
Preferably, the duty ratio corresponding to the first preset power is 100%, and 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, the method further includes: recording the heating time of the second preset power for cooking the material; when the heating time reaches the preset heating time, controlling the material in the boiling state to be cooked at a third preset power, and introducing steam at a second preset temperature into the cooking cavity; and stopping introducing the steam when the ventilation time of the steam at the second preset temperature is detected to be greater than or equal to the preset ventilation time.
In this technical scheme, through reaching when detecting the heating and predetermineeing the heating time length when long, the control is cooked with the material under the third predetermined power to boiling state, the steam of the predetermined temperature of second is let in to the culinary art intracavity simultaneously, the content of culinary art intracavity oxygen has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, be favorable to reducing the consumption of culinary art in-process, through detecting that the second is predetermine the steam of temperature for a long time and be greater than or be equal to predetermineeing the time length of ventilating, stop to let in steam, when the reduction takes place the boiling and spills over, the reliability of steam is gone into to the culinary art intracavity pump has been improved.
Preferably, the duty cycle corresponding to the third preset power ranges from 3/12 to 5/12, and the preset ventilation time is usually greater than or equal to 60 minutes.
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, and the power consumption during cooking with the third preset power is reduced.
in any of the above technical solutions, preferably, the flow rate range of the steam introduced at the second preset temperature is 0.5L/min to 0.8L/min.
In the technical scheme, the flow range of the steam with the second preset temperature is set to be 0.5L/min-0.8L/min, so that the reliability of the steam is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped into the cooking cavity in a larger amount is reduced, and the reliability of the cooking utensil is improved.
In any of the above technical solutions, preferably, the second preset temperature is in a range of 100 ℃ to 120 ℃.
In the technical scheme, the value range of the second preset temperature is set to be 100-120 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.
Preferably, the value range of the ventilation time is 30-40 min while the material is heated by the third preset power.
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 a cooking appliance 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: a cooking cavity 102 for holding a material to be cooked; and the steam assembly, the air outlet of which is arranged on the lower bottom plate of the top cover of the cooking cavity 102, is used for providing steam with a specified temperature for the cooking cavity 102, and the steam is used for increasing the cooking temperature in the cooking cavity 102.
In this technical scheme, on the one hand, through providing the steam of appointed temperature to cooking chamber 102, steam is used for improving the culinary art temperature in the cooking chamber 102, be favorable to improving the speed that the culinary art temperature rose in the cooking chamber 102, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to cooking chamber 102, the oxygen content in cooking chamber 102 has been improved, be favorable to promoting the oxidative decomposition of fat in the edible material, the content of free fatty acid in the cooking liquor has been improved, and then the aroma of edible material and the full-bodied degree of cooking liquor have been improved, the edible taste of edible material has been promoted.
In any of the above technical solutions, preferably, the steam assembly further includes: a steam channel 104 arranged on the top cover of the cooking cavity 102, wherein an air inlet of the steam channel 104 is arranged on the outer surface of the top cover, and an air outlet of the steam channel 104 is arranged as an air outlet; and the air pump 106 is arranged in the steam channel 104, and an air inlet of the air pump 106 pumps air and pumps the steam subjected to vaporization treatment into the cooking cavity 102 through an air outlet.
In this technical scheme, air is pumped into through the air inlet of air pump 106, and to the steam through vaporization treatment is pumped into culinary art chamber 102 through the venthole, the reliability and the efficiency of letting in steam have been promoted, and then the efficiency that the culinary art temperature rises has been improved, in addition, because contain oxygen in the air, be favorable to increasing the content of oxygen in culinary art chamber 102, and then be favorable to promoting the oxidative decomposition of eating the material fat, the edible taste of eating the material has been improved, and finally, because the low cost of pumping into the air, consequently, the complexity of culinary art cost and cooking utensil 100's structure has been reduced.
In any of the above technical solutions, preferably, the method further includes: and a steam valve 108 disposed in the steam passage 104 for controlling the ventilation amount and/or the ventilation rate of the steam.
In the technical scheme, the ventilation amount and/or the ventilation rate of the steam pumped into the steam channel 104 are controlled by the steam valve 108, so that the reliability of pumping the steam into the cooking cavity 102 is improved, the possibility of higher internal pressure of the cooking cavity 102 caused by larger pumped steam is reduced, and the reliability of the cooking appliance 100 is improved.
The method for controlling the steam pumped into the steam channel 104 by the steam valve 108 includes:
Only the ventilation of the steam is regulated.
Only the aeration rate of the steam is regulated.
And regulating and controlling the ventilation quantity and the ventilation rate of the steam.
In any of the above technical solutions, preferably, the method further includes: and the heating assembly 110 is arranged in the top cover and arranged to surround the outer side of the steam channel 104 and is used for heating the steam in the steam channel 104 to a specified temperature.
In the technical scheme, the steam in the steam channel 104 is heated to the designated temperature through the heating assembly 110, so that the temperature and the reliability of the steam pumped into the cooking cavity 102 are improved, the rising rate of the cooking temperature in the cooking cavity 102 is favorably improved, and the cooking efficiency is improved.
In any of the above technical solutions, preferably, the method further includes: and a spray head 112 extending from the air outlet to the bottom of the cooking chamber 102, wherein the horizontal position of the spray head 112 is higher than the maximum liquid level position in the cooking chamber 102.
In the technical scheme, steam in the air outlet holes is sprayed into the cooking cavity 102 through the spray head 112, so that the contact area of the steam pumped into the cooking cavity 102 is increased, the utilization efficiency of steam heat and oxygen contained in the steam is improved, the oxidative decomposition of fat in food materials is promoted, and the rising rate of the cooking temperature in the cooking cavity 102 is increased.
In any of the above solutions, preferably, the steam channel 104 is formed by a steam pipeline communicated with the air inlet and the air outlet, and the heating element 110 is disposed near an outer wall of the steam pipeline between the air pump 106 and the nozzle 112.
In the technical scheme, the steam channel 104 is formed by a steam pipeline communicated with the air inlet and the air outlet, and the heating assembly 110 is arranged close to the outer pipe wall of the steam pipeline between the air pump 106 and the spray head 112, so that the efficiency of the heating assembly 110 for heating steam in the steam pipeline is improved, the complexity of the heating assembly 110 and the steam channel 104 is reduced, and the production cost of the cooking appliance 100 is reduced.
In any of the above solutions, the heating assembly 110 preferably includes a thermal resistance wire disposed around the outer tube wall of the steam line.
In the technical scheme, the coiled thermal resistance wire is arranged on the outer pipe wall of the steam pipeline, so that the steam heating efficiency of the heating assembly 110 is improved, and the production cost of the heating assembly 110 is reduced.
In any of the above solutions, preferably, the heating assembly 110 includes an infrared radiation generator and an infrared coating sprayed on the outer pipe wall of the steam pipeline, a light emitting surface of the infrared radiation generator faces the infrared coating, the infrared radiation generator is used for generating infrared radiation of a specified waveband, and the infrared radiation irradiates the infrared coating to heat the steam in the steam pipeline.
In this technical scheme, include infrared radiation generator and infrared coating through setting up heating element 110, can make the intensification process of steam more gentle, can reduce the steam pipe way because the possibility that the temperature sudden change broke down, also be favorable to simplifying the structure setting in cooking utensil 100's the top cap.
In any of the above solutions, preferably, the steam pipeline is a ferromagnetic pipeline, and the heating assembly 110 includes an electromagnetic coil disposed close to the ferromagnetic pipeline, and the electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in the resonant conduction mode, and the electromagnetic wave radiation is used to excite the ferromagnetic pipeline to generate eddy current heat energy.
In this technical scheme, electromagnetic coil sends electromagnetic wave radiation to ferromagnetic pipeline under the resonance mode of switching on, and the excitation ferromagnetic pipeline produces vortex heat energy, heats the steam through ferromagnetic pipeline, can come accurate control heating power through adjusting resonance switching on frequency, and then promotes steam heating's reliability.
In any of the above technical solutions, preferably, the method further includes: the temperature sensor is arranged in the cooking cavity 102, electrically connected to the steam assembly, and used for monitoring the cooking temperature in the cooking cavity 102 so that the steam assembly can be switched to a corresponding working mode according to the cooking temperature.
In this technical scheme, through set up temperature sensor in culinary art chamber 102, the culinary art temperature in the monitoring culinary art chamber 102 to supply the steam subassembly to switch to the mode that corresponds according to the culinary art temperature, the accuracy of temperature measurement in the culinary art chamber 102 has been improved, be favorable to reducing the emergence of overflowing the phenomenon, and improved the reliability of pumping appointed temperature steam into culinary art chamber 102, the speed and the food taste that the culinary art temperature rises in the culinary art chamber 102 have been improved, user's use experience has been synthetically promoted.
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, when a cooking process for cooking the materials is executed, steam with a specified temperature is introduced into the cooking cavity of the cooking appliance, wherein the specified temperature is higher than the boiling temperature of the materials.
In this technical scheme, on the one hand, through providing the steam of appointed temperature to the culinary art chamber, steam is used for improving the culinary art temperature of culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to the culinary art chamber, the oxygen content of culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, the content of free fatty acid in the cooking liquor has been improved, and then the aroma of eating the material and the rich degree of cooking liquor have been improved, the edible taste of eating the material has been.
It is worth pointing out particularly that a great number of experiments show that the ordinary stewpot needs 50-60 min when the soup is heated to 100 ℃, but the time for heating to boiling is shortened to 20-25 min through the technical scheme of the invention, so that the total time for cooking the soup is shortened, and the fragrance is stronger after the oxygen-enriched fat is oxidized in the later period.
In any of the above technical solutions, preferably, when a cooking process for cooking the material is performed, steam at a specified temperature is introduced into a cooking cavity of the cooking appliance, and the method specifically includes: when the material is cooked at a first preset power, steam with a first preset temperature is introduced into the cooking cavity until the boiling temperature of the material is reached.
In this technical scheme, through when cooking the material with first predetermined power, let in the steam of first predetermined temperature to the culinary art intracavity, until reaching the boiling temperature of material, be favorable to improving the speed that culinary art intracavity culinary art temperature rises, improved the utilization efficiency and the culinary art efficiency of the steam of first predetermined temperature.
In any of the above technical solutions, preferably, the flow rate range of the steam introduced at the first preset temperature is 0.8L/min to 1.2L/min.
In the technical scheme, the flow range of the steam with the first preset temperature is set to be 0.8L/min-1.2L/min, so that the reliability of the steam is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped into the cooking cavity in a large amount is reduced, and the reliability of the cooking utensil is improved.
In any of the above technical solutions, preferably, the first preset temperature is 120 ℃ to 160 ℃.
in the technical scheme, the value range of the first preset temperature is set to be 120-160 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.
In any of the above technical solutions, preferably, the method further includes: controlling to stop introducing steam after the cooking process corresponding to the first preset power is detected to be finished; and in a preset time interval of stopping introducing the steam, cooking the material with second preset power so as to maintain the boiling state of the material.
In this technical scheme, through detecting behind the culinary art process that first preset power corresponds, control stops letting in steam, has improved the reliability of going into steam to the culinary art intracavity pump, has reduced the material and has taken place the boiling possibility of spilling over, through in the preset time interval that stops letting in steam, cooks the material with the second preset power to the boiling state of maintaining the material has improved the edible taste of eating the edible material.
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.
in the technical scheme, the duty ratio corresponding to the second preset power is set to be smaller than the duty ratio corresponding to the first preset power, so that the reliability of the second preset power is improved, and the possibility of boiling overflow is further reduced.
In any of the above technical solutions, preferably, the method further includes: recording the heating time of the second preset power for cooking the material; when the heating time reaches the preset heating time, controlling the material in the boiling state to be cooked at a third preset power, and introducing steam at a second preset temperature into the cooking cavity; and stopping introducing the steam when the ventilation time of the steam at the second preset temperature is detected to be greater than or equal to the preset ventilation time.
In this technical scheme, through reaching when detecting the heating and predetermineeing the heating time length when long, the control is cooked with the material under the third predetermined power to boiling state, the steam of the predetermined temperature of second is let in to the culinary art intracavity simultaneously, the content of culinary art intracavity oxygen has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, be favorable to reducing the consumption of culinary art in-process, through detecting that the second is predetermine the steam of temperature for a long time and be greater than or be equal to predetermineeing the time length of ventilating, stop to let in steam, when the reduction takes place the boiling and spills over, the reliability of steam is gone into to the culinary art intracavity pump has been improved.
Preferably, the duty cycle corresponding to the third preset power ranges from 3/12 to 5/12, and the preset ventilation time is usually greater than or equal to 60 minutes.
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, and the power consumption during cooking with the third preset power is reduced.
In any of the above technical solutions, preferably, the flow rate range of the steam introduced at the second preset temperature is 0.5L/min to 0.8L/min.
In the technical scheme, the flow range of the steam with the second preset temperature is set to be 0.5L/min-0.8L/min, so that the reliability of the steam is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped into the cooking cavity in a larger amount is reduced, and the reliability of the cooking utensil is improved.
In any of the above technical solutions, preferably, the second preset temperature is in a range of 100 ℃ to 120 ℃.
In the technical scheme, the value range of the second preset temperature is set to be 100-120 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.
Preferably, the value range of the ventilation time is 30-40 min while the material is heated by the third preset power.
Example (b):
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, heating at full power, working an air pump and introducing high-temperature air; step S304, judging whether the upper cover temperature T is greater than or equal to 100 ℃, if so, executing step S306, otherwise, executing step S302; step S306, continuing heating at the power regulation ratio of 6 seconds/12 seconds-8 seconds/12 seconds, stopping the air pump, and starting timing t 1; step S308, judging whether the time t1 is greater than or equal to 60 minutes, if so, executing step S310, otherwise, executing step S306; step S310, heating is continued at the power regulation ratio of 3 seconds/12 seconds-5 seconds/12 seconds, an air pump is started to work, and timing t2 is started; in step S312, it is determined whether the time t2 is greater than or equal to t3(t3 is a predetermined value), if yes, the process is ended, otherwise, step S310 is executed.
specifically, when the cooking appliance is an electric stewpan, it is confirmed through a large amount of experimental data that 50 to 60 minutes are required when soup is raised to 100 ℃ using a common electric stewpan, and when the electric stewpan in the present embodiment is used, the time for raising the temperature to 100 ℃ is shortened to 20 to 25 minutes, which reduces the total time for cooking the soup, and the soup is rich in fragrance after the oxidative decomposition of fat is promoted by steam.
According to an embodiment of the present invention, there is also provided a computer-readable storage medium having stored thereon a computer program which, when executed, performs the steps of: when a cooking process for cooking the materials is executed, steam with a specified temperature is introduced into a cooking cavity of the cooking appliance, wherein the specified temperature is higher than the boiling temperature of the materials.
In this technical scheme, on the one hand, through providing the steam of appointed temperature to the culinary art chamber, steam is used for improving the culinary art temperature of culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to the culinary art chamber, the oxygen content of culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, the content of free fatty acid in the cooking liquor has been improved, and then the aroma of eating the material and the rich degree of cooking liquor have been improved, the edible taste of eating the material has been.
It is worth pointing out particularly that a great number of experiments show that the ordinary stewpot needs 50-60 min when the soup is heated to 100 ℃, but the time for heating to boiling is shortened to 20-25 min through the technical scheme of the invention, so that the total time for cooking the soup is shortened, and the fragrance is stronger after the oxygen-enriched fat is oxidized in the later period.
In any of the above technical solutions, preferably, when a cooking process for cooking the material is performed, steam at a specified temperature is introduced into a cooking cavity of the cooking appliance, and the method specifically includes: when the material is cooked at a first preset power, steam with a first preset temperature is introduced into the cooking cavity until the boiling temperature of the material is reached.
In this technical scheme, through when cooking the material with first predetermined power, let in the steam of first predetermined temperature to the culinary art intracavity, until reaching the boiling temperature of material, be favorable to improving the speed that culinary art intracavity culinary art temperature rises, improved the utilization efficiency and the culinary art efficiency of the steam of first predetermined temperature.
In any of the above technical solutions, preferably, the flow rate range of the steam introduced at the first preset temperature is 0.8L/min to 1.2L/min.
In the technical scheme, the flow range of the steam with the first preset temperature is set to be 0.8L/min-1.2L/min, so that the reliability of the steam is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped into the cooking cavity in a large amount is reduced, and the reliability of the cooking utensil is improved.
in any of the above technical solutions, preferably, the first preset temperature is 120 ℃ to 160 ℃.
In the technical scheme, the value range of the first preset temperature is set to be 120-160 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.
in any of the above technical solutions, preferably, the method further includes: controlling to stop introducing steam after the cooking process corresponding to the first preset power is detected to be finished; and in a preset time interval of stopping introducing the steam, cooking the material with second preset power so as to maintain the boiling state of the material.
In this technical scheme, through detecting behind the culinary art process that first preset power corresponds, control stops letting in steam, has improved the reliability of going into steam to the culinary art intracavity pump, has reduced the material and has taken place the boiling possibility of spilling over, through in the preset time interval that stops letting in steam, cooks the material with the second preset power to the boiling state of maintaining the material has improved the edible taste of eating the edible material.
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.
in the technical scheme, the duty ratio corresponding to the second preset power is set to be smaller than the duty ratio corresponding to the first preset power, so that the reliability of the second preset power is improved, and the possibility of boiling overflow is further reduced.
Preferably, the duty ratio corresponding to the first preset power is 100%, and 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, the method further includes: recording the heating time of the second preset power for cooking the material; when the heating time reaches the preset heating time, controlling the material in the boiling state to be cooked at a third preset power, and introducing steam at a second preset temperature into the cooking cavity; and stopping introducing the steam when the ventilation time of the steam at the second preset temperature is detected to be greater than or equal to the preset ventilation time.
In this technical scheme, through reaching when detecting the heating and predetermineeing the heating time length when long, the control is cooked with the material under the third predetermined power to boiling state, the steam of the predetermined temperature of second is let in to the culinary art intracavity simultaneously, the content of culinary art intracavity oxygen has been improved, be favorable to promoting the oxidative decomposition of eating the interior fat of material, be favorable to reducing the consumption of culinary art in-process, through detecting that the second is predetermine the steam of temperature for a long time and be greater than or be equal to predetermineeing the time length of ventilating, stop to let in steam, when the reduction takes place the boiling and spills over, the reliability of steam is gone into to the culinary art intracavity pump has been improved.
Preferably, the duty cycle corresponding to the third preset power ranges from 3/12 to 5/12, and the preset ventilation time is usually greater than or equal to 60 minutes.
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, and the power consumption during cooking with the third preset power is reduced.
In any of the above technical solutions, preferably, the flow rate range of the steam introduced at the second preset temperature is 0.5L/min to 0.8L/min.
In the technical scheme, the flow range of the steam with the second preset temperature is set to be 0.5L/min-0.8L/min, so that the reliability of the steam is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped into the cooking cavity in a larger amount is reduced, and the reliability of the cooking utensil is improved.
In any of the above technical solutions, preferably, the second preset temperature is in a range of 100 ℃ to 120 ℃.
In the technical scheme, the value range of the second preset temperature is set to be 100-120 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.
Preferably, the value range of the ventilation time is 30-40 min while the material is heated by the third preset power.
The technical scheme of the invention is described 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 steam with a specified temperature is provided for a cooking cavity, so that the oxygen content in the cooking cavity is improved, the oxidative decomposition of fat in food materials is facilitated, the content of free fatty acid in cooking liquor is improved, the aroma of the food materials and the rich degree of the cooking liquor are further improved, the eating mouthfeel of the food materials is improved, the steam is used for improving the cooking temperature in the cooking cavity by providing the steam with the specified temperature for the cooking cavity, the rising rate of the cooking temperature in the cooking cavity is facilitated, and the cooking efficiency 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 of the methods of the embodiments described above may be implemented by program instructions associated with hardware, and that the program may be stored in a computer-readable storage medium, including read-only memory, random access memory, programmable read-only memory, erasable programmable read-only memory, one-time programmable read-only memory, erasable rewritable read-only memory, compact disk read-only memory or other optical disk storage, magnetic disk storage, tape storage, or any other medium capable of being read by a computer and capable of carrying or storing data.
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 (21)
1. A cooking appliance, comprising:
A cooking cavity for containing materials to be cooked;
The steam subassembly, steam subassembly's venthole is located the lower plate of the top cap in culinary art chamber is used for to the culinary art chamber provides the steam of appointed temperature, steam is used for improving the culinary art temperature in the culinary art chamber.
2. The cooking appliance of claim 1, wherein the steam assembly further comprises:
The steam channel is arranged on the top cover of the cooking cavity, the air inlet of the steam channel is arranged on the outer surface of the top cover, and the air outlet of the steam channel is arranged as the air outlet;
The air pump is arranged in the steam channel, air is pumped into the air inlet of the air pump, and the steam subjected to vaporization treatment is pumped into the cooking cavity through the air outlet.
3. The cooking appliance of claim 2, further comprising:
And the steam valve is arranged in the steam channel and used for controlling the ventilation quantity and/or the ventilation rate of the steam.
4. the cooking appliance of claim 2, further comprising:
and the heating component is arranged in the top cover and surrounds the outer side of the steam channel, and is used for heating the steam in the steam channel to the specified temperature.
5. the cooking appliance of claim 4, further comprising:
the spray head extends to the bottom of the cooking cavity from the air outlet, and the horizontal position of the spray head is higher than the maximum liquid level position in the cooking cavity.
6. The cooking appliance of claim 5,
The steam channel is composed of a steam pipeline communicated with the air inlet and the air outlet,
The heating component is arranged close to the outer pipe wall of the steam pipeline between the air pump and the spray head.
7. The cooking appliance of claim 6,
The heating assembly comprises a thermal resistance wire coiled on the outer pipe wall of the steam pipeline.
8. The cooking appliance of claim 6,
Heating element include infrared radiation generator and spray in the infrared coating of steam pipe's outer pipe wall, infrared radiation generator's light emitting area faces infrared coating, infrared radiation generator is used for generating the infrared radiation of appointed wave band, infrared radiation shines extremely infrared coating is with the heating steam in the steam pipe.
9. The cooking appliance of claim 6,
The steam pipeline is a ferromagnetic pipeline, the heating assembly comprises an electromagnetic coil arranged close to the ferromagnetic pipeline, the electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in a resonant conduction mode, and the electromagnetic wave radiation is used for exciting the ferromagnetic pipeline to generate eddy current heat energy.
10. The cooking appliance according to any one of claims 1 to 9, further comprising:
the temperature sensor is arranged in the cooking cavity, is electrically connected with the steam assembly and is used for monitoring the cooking temperature in the cooking cavity so as to switch the steam assembly to a corresponding working mode according to the cooking temperature.
11. A cooking method, applicable to the cooking appliance according to any one of claims 1 to 10, characterized in that it comprises:
When a cooking process for cooking materials is executed, steam with a specified temperature is introduced into a cooking cavity of the cooking appliance,
Wherein the specified temperature is above the boiling temperature of the material.
12. The cooking method according to claim 11, wherein the step of introducing steam of a specified temperature into the cooking cavity of the cooking appliance while performing a cooking process for cooking the material comprises:
when the material is cooked at a first preset power, steam with a first preset temperature is introduced into the cooking cavity until the boiling temperature of the material is reached.
13. The cooking method of claim 12,
The flow range of the steam with the first preset temperature is 0.8L/min-1.2L/min.
14. The cooking method of claim 12,
the value range of the first preset temperature is 120-160 ℃.
15. The cooking method of claim 12, further comprising:
Controlling to stop introducing the steam after the cooking process corresponding to the first preset power is detected to be finished;
And within a preset time interval of stopping introducing the steam, cooking the material at a second preset power so as to maintain the boiling state of the material.
16. The cooking method of claim 15,
The duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
17. The cooking method of claim 15, further comprising:
Recording the heating time length of the material cooked by the second preset power;
when the heating time reaches the preset heating time, controlling the boiling state material to be cooked at a third preset power, and introducing steam at a second preset temperature into the cooking cavity;
And when the ventilation time of the steam at the second preset temperature is detected to be greater than or equal to the preset ventilation time, stopping introducing the steam.
18. The cooking method of claim 17,
And the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
19. The cooking method according to any one of claims 15 to 18,
The flow range of the steam with the second preset temperature is 0.5L/min-0.8L/min.
20. The cooking method according to any one of claims 15 to 18,
The value range of the second preset temperature is 100-120 ℃.
21. a computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, carries out the steps of the cooking method according to any one of claims 11 to 20.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810542262.9A CN110547664A (en) | 2018-05-30 | 2018-05-30 | Cooking appliance, cooking method, and computer-readable storage medium |
| PCT/CN2018/105130 WO2019227766A1 (en) | 2018-05-30 | 2018-09-12 | Cooking utensil, cooking method and computer readable storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810542262.9A CN110547664A (en) | 2018-05-30 | 2018-05-30 | Cooking appliance, cooking method, and computer-readable storage medium |
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| CN110547664A true CN110547664A (en) | 2019-12-10 |
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| CN201810542262.9A Pending CN110547664A (en) | 2018-05-30 | 2018-05-30 | Cooking appliance, cooking method, and computer-readable storage medium |
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