CN110897514B - Purine reduction method, cooking device and computer readable storage medium - Google Patents
Purine reduction method, cooking device and computer readable storage medium Download PDFInfo
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- CN110897514B CN110897514B CN201911365636.5A CN201911365636A CN110897514B CN 110897514 B CN110897514 B CN 110897514B CN 201911365636 A CN201911365636 A CN 201911365636A CN 110897514 B CN110897514 B CN 110897514B
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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
- A47J36/32—Time-controlled igniting mechanisms or alarm 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
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
Abstract
The invention provides a purine reduction method, cooking equipment and a computer readable storage medium, wherein the purine reduction method comprises the following steps: acquiring food material information; determining a plurality of temperature parameters corresponding to the food material information and heating time corresponding to each temperature parameter; and cooking the food material information according to the heating time and the temperature parameters so as to reduce the purine content in the food material information. According to the technical scheme, the purine content in the food material information is reduced through a plurality of different cooking stages on the basis of not increasing hardware equipment.
Description
Technical Field
The invention relates to the field of cooking equipment, in particular to a purine reduction method, cooking equipment and a computer readable storage medium.
Background
When the seafood food materials are cooked, the purine content of the seafood food materials is high, so that the content of uric acid is increased when some special crowds eat the seafood, redundant purine is generated in gout patients, ventilation is caused, and the diversified diet requirements of the special crowds cannot be met due to health hidden dangers.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
In view of the above, an object of the present invention is to provide a purine reduction method.
Another object of the present invention is to provide a cooking apparatus.
It is yet another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, the technical solution of the first aspect of the present invention provides a purine reduction method, including: acquiring food material information; determining a plurality of temperature parameters corresponding to the food material information and heating time corresponding to each temperature parameter; and cooking the food material information according to the heating time and the temperature parameters so as to reduce the purine content in the food material information.
According to the purine reduction method provided by the application, the food materials needing purine reduction operation are determined by acquiring the food material information, and on the basis, the corresponding temperature parameters and heating time are determined, specifically, each heating time corresponds to a temperature parameter, so that the food material information is cooked through the corresponding temperature parameters in different heating times, and the purine content in the food material information is reduced through a plurality of different cooking stages on the basis of not increasing hardware equipment.
Wherein, can understand, the cooking order exists in the heating time, and the heating time includes start and end time and termination time, and in the culinary art process, according to different start and end time and the operation of corresponding temperature parameter control cooking equipment, of course, can be mutually independent between a plurality of heating time, also can have the overlapping in time to do benefit to the reduction of purine content.
The food material information can be obtained through input of the hollow board, and can also be obtained through detection of a sensor.
By cooking the food material information according to the corresponding temperature parameter and heating time, on one hand, the temperature of the food material can be increased, so that cell proteins are denatured, and purine flows out of cells; on the other hand, pressure is generated in the food material, the cell structure is destroyed, the comprehensive extraction rate is high, and purine can be changed into a free state in a short time.
In the above technical solution, determining a plurality of temperature parameters corresponding to the food material information and a heating time corresponding to each temperature parameter specifically includes: determining an extraction temperature corresponding to the food material information; determining a first time for heating the food material information according to the extraction temperature; determining an elution temperature corresponding to the food material information; and determining a second time for heating the food material information according to the elution temperature.
In the technical scheme, when the temperature parameter and the heating time corresponding to the food material information are determined, the extraction temperature corresponding to the food material information is determined firstly, so that the time length for heating the food material information is determined according to the extraction temperature, namely the first time, purine in the food material information is extracted in the first time, and then the elution temperature corresponding to the food material information is determined, so that the time length for heating the food material information is determined according to the elution temperature, namely the second time, purine in the food material information is eluted in the first time, and the purine content in the food material information is reduced by performing purine extraction and purine elution on the food material information.
In the above technical scheme, according to the heating time and the temperature parameter, cooking food material information specifically includes: heating the food material information at the extraction temperature within a first time; heating the food material information at the elution temperature within the second time.
In the technical scheme, after the heating time and the temperature parameters are obtained, when the food material information is cooked, specifically, the food material information is heated through the extraction temperature in the first time, so that the purine in the food material information is extracted, and after the purine is extracted, the food material information is heated through the elution temperature in the second time, so that the purine in the food material information is eluted, and the purine content in the food material information is reduced.
In the above technical scheme, heating the food material information at the first time with the extraction temperature specifically includes: and heating the food material information in a microwave heating mode when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the extraction temperature in the first time, and stopping heating the food material information in the microwave heating mode when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature.
In this technical scheme, when purine extraction is performed on food material information, specifically, in a first time, a temperature corresponding to the food material information is detected and adjusted in real time, a temperature range corresponding to the extraction temperature is obtained first, when the temperature of the food material information is less than or equal to a lower limit of the temperature range, the food material information needs to be heated in a microwave heating manner, and when the temperature of the food material information is heated to a temperature higher than the upper limit of the temperature range, heating is stopped to maintain the temperature range for purine extraction on the food material information.
Specifically, the microwave heating mode can realize microwave feed-in through the heating pipe, and further realize heating.
In the above technical solution, heating the food material information at the elution temperature within the second time specifically includes: and in the second time, heating the food material information in a heating mode through a heating piece when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the elution temperature, and heating the food material information in a steam heating mode when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature.
In the technical scheme, purine is eluted from food material information, specifically, the temperature corresponding to the food material information is detected and adjusted in real time within a second time, a temperature range corresponding to an elution temperature is obtained first, when the temperature of the food material information is smaller than or equal to the lower limit of the temperature range, the food material information needs to be heated by a heating element, when the food material information is heated to a temperature higher than the upper limit of the temperature range, heating is stopped by the heating element, heating is performed in a steam heating mode, so that the temperature range for purine elution of the food material information is maintained, and meanwhile, purine is eluted by steam condensate water in a steam heating mode.
Specifically, heating can be realized through hot-blast or heating tube to the heating member heating mode, and the purine elution of high temperature can be realized through steam generator to the steam heating mode.
In the above technical solution, before determining the extraction temperature corresponding to the food material information, the method further includes: determining a preheating temperature; determining a third time for heating the food material information in a heating mode of the heating element according to the preheating temperature, wherein the preheating temperature is greater than the extraction temperature, and the preheating temperature is greater than the elution temperature; before heating the food material information within the first time at the extraction temperature, the method further comprises the following steps: and heating the food material information at the preheating temperature within the third time.
In this technical scheme, before confirming the extraction temperature, through confirming preheating temperature, in the third time, heat eating material information through a heating mode that generates heat to realize falling the preheating of purine, specifically, before heating eating material information according to the extraction temperature in the first time, heat eating material information according to preheating temperature in the third time earlier, in order to realize preheating, more do benefit to follow-up purine and extract and purine elution operation.
Wherein, preheating temperature is greater than the extraction temperature, more does benefit to before eluting the edible material, promotes the culinary art temperature fast.
In the above technical solution, the method further comprises: determining a heating mode and a coloring temperature corresponding to the food material information according to the food material information; and heating the food material information within a fourth time at the coloring temperature, wherein the coloring temperature is greater than the preheating temperature.
In the technical scheme, after purine elution is completed on food material information, the food material information is heated according to the coloring temperature in a fourth time by determining the heating mode and the coloring temperature corresponding to the food material information, so that coloring operation on food materials is realized.
Wherein, through choosing for use the coloring temperature who is greater than preheating temperature to cook the food material, the effect of coloring of realization that can be better.
It should be noted that, when some specific food materials are cooked, after the purine reduction operation is completed, coloring is not needed, that is, the corresponding heating mode and coloring temperature do not need to be determined, and when other food materials are cooked, due to different properties of the food material information, the heating mode and the coloring temperature need to be determined, so that coloring operation is performed on the food materials.
In the above technical solution, determining the heating mode according to the food material information specifically includes: determining the food material category of the food material information;
if the food material category is the first food material category, heating the food material information within the fourth time at the upper color temperature specifically comprises: heating the food material information in a heating piece heating mode and a steam heating mode when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature in a fourth time, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature;
if the food material category is the second food material category, the food material information is heated within the fourth time by the color temperature, and the method specifically comprises the following steps: and in the fourth time, heating the food material information in a heating mode through a heating piece when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature.
In the technical scheme, when coloring is performed, the food material type of the food material information is determined, so that the food material coloring is more targeted, specifically, the food material type is determined to be the first type food material by judgment, the temperature corresponding to the food material information is detected and adjusted in real time in the fourth time, the temperature range corresponding to the coloring temperature is obtained first, when the temperature of the food material information is smaller than or equal to the lower limit of the temperature range, the food material information needs to be heated by the cooperation of the heating mode of the heating element and the steam heating mode, and when the temperature of the food material information is heated to be higher than the upper limit of the temperature range, heating is stopped, so that the first type food material is colored.
Similarly, when the food material type is judged to be the second type food material, the temperature corresponding to the food material information is detected and adjusted in real time, the temperature range corresponding to the coloring temperature is obtained firstly, when the temperature of the food material information is smaller than or equal to the lower limit of the temperature range, the food material information needs to be heated in a heating mode through a heating element, and when the temperature of the food material information is heated to be higher than the upper limit of the temperature range, the heating is stopped so as to color the second type food material.
Wherein, can understand, go up the look in-process, first type edible material realizes heating through the two complex modes of piece and steam of generating heat and colors, and the second type is realized only realizing heating through the piece that generates heat and colors.
In the above technical solution, the method further comprises: and determining the total cooking time corresponding to the food material information, wherein the first time is not more than 20% of the total cooking time, the second time is not less than 20% of the total cooking time, and the second time is not more than 80% of the total cooking time.
In the technical scheme, the total cooking time corresponding to the food material information is determined in a targeted manner, so that the time length of the first time and the time length of the second time are controlled more conveniently, specifically, the first time is controlled within 20% of the total cooking time, and the second time is controlled between 20% and 80% of the total cooking time, so that the purine reduction cooking operation on the food materials is facilitated.
In the above technical solution, the food material information specifically includes: the food material type information and the food material weight information are used for carrying out targeted determination on the temperature parameter and the heating time through different food material types or different weight food material weights, so that the purine content reduction effect is improved when purine reduction operation is carried out on the food materials.
An aspect of the second aspect of the present invention provides a cooking apparatus, including: a housing in which a cooking cavity is formed; the heating tube is arranged in the shell and can heat the cooking cavity; the steam assembly is arranged in the shell and can discharge steam into the cooking cavity; the device comprises a memory and a processor, wherein a computer program which can run on the processor is stored in the memory; wherein the processor is electrically connected with the heating tube, and the processor implements the steps of any purine reduction method in the technical scheme of the first aspect when executing the computer program.
According to the cooking apparatus proposed in the second aspect, the processor may execute the computer program stored in the memory, so as to implement any purine reduction method in the first aspect, and therefore, the technical effect of any control method in the first aspect is achieved, and details are not repeated herein.
In addition, through setting up the casing that is formed with the culinary art chamber, can realize the protection to inside device through the casing, simultaneously, still can prevent the radiation that produces among the internal heating process or be the outside outflow of high temperature gas, improve the security that the product used. Through set up heating tube and steam components in the casing to can carry out the purine operation of pertinence falling according to the food material of placing in the culinary art chamber.
Wherein, the heating tube can heat the culinary art chamber, and the heating method can be microwave heating, or realizes the heating through blowing in hot-blast to the culinary art intracavity.
The technical solution of the third aspect of the present invention provides a computer-readable storage medium, on which a computer program is stored, and the computer program, when executed by a processor, implements the steps of the control method defined in any one of the above technical solutions, so that the technical effects of the purine reduction method defined in any one of the above technical solutions are achieved, and details are not repeated herein.
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 flow diagram of a purine reduction method according to an embodiment of the present invention;
FIG. 2 shows a schematic flow diagram of a purine reduction method according to an embodiment of the present invention;
FIG. 3 shows a schematic flow diagram of a purine reduction method according to an embodiment of the present invention;
FIG. 4 shows a schematic flow diagram of a purine reduction method according to an embodiment of the present invention;
FIG. 5 shows a schematic flow diagram of a purine reduction method according to an embodiment of the present invention;
fig. 6 illustrates a schematic configuration of a cooking apparatus according to an embodiment of the present invention;
FIG. 7 shows a temperature-time curve according to an embodiment of the invention;
FIG. 8 shows a schematic block diagram of a computer-readable storage medium according to an embodiment of the invention.
Detailed Description
So that the manner in which the above recited objects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may be had by reference to the embodiments thereof which are illustrated in 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.
Some embodiments according to the invention are described below with reference to fig. 1 to 8.
Example one
As shown in fig. 1, a control method according to an embodiment of the present invention includes:
step S102, food material information is obtained.
Step S104, determining a plurality of temperature parameters corresponding to the food material information and a heating time corresponding to each temperature parameter.
And step S106, cooking the food material information according to the heating time and the temperature parameters so as to reduce the purine content in the food material information.
In this embodiment, the food material information is obtained to determine the food material that needs to be subjected to purine reduction operation, and on this basis, the temperature parameter and the heating time corresponding to the food material information are determined, specifically, each heating time corresponds to a temperature parameter, so that the food material information is cooked by the corresponding temperature parameter in different heating times, and thus, through a plurality of different cooking stages, the function of reducing purine content in the food material information is realized without adding hardware devices.
Wherein, can understand, the cooking order exists in the heating time, and the heating time includes start and end time and termination time, and in the culinary art process, according to different start and end time and the operation of corresponding temperature parameter control cooking equipment, of course, can be mutually independent between a plurality of heating time, also can have the overlapping in time to do benefit to the reduction of purine content.
The food material information can be obtained through input of the hollow board, and can also be obtained through detection of a sensor.
By cooking the food material information according to the corresponding temperature parameter and heating time, on one hand, the temperature of the food material can be increased, so that cell proteins are denatured, and purine flows out of cells; on the other hand, pressure is generated in the food material, the cell structure is destroyed, the comprehensive extraction rate is high, and purine can be changed into a free state in a short time.
As shown in fig. 2, a control method according to an embodiment of the present invention includes:
step S202, food material information is obtained.
Step S204, determining the extraction temperature corresponding to the food material information.
Step S206, determining the first time for heating the food material information according to the extraction temperature.
Step S208, heating the food material information within the first time by the extraction temperature.
Step S210, determining an elution temperature corresponding to the food material information.
Step S212, determining a second time for heating the food material information according to the elution temperature
Step S214, heating the food material information within the second time by the elution temperature.
In this embodiment, when the temperature parameter and the heating time corresponding to the food material information are determined, the extraction temperature corresponding to the food material information is specifically determined first, so that the time length for heating the food material information is determined according to the extraction temperature, that is, the first time is used for extracting purine in the food material information within the first time, and then, the elution temperature corresponding to the food material information is determined, so that the time length for heating the food material information is determined according to the elution temperature, that is, the second time is used for eluting purine in the food material information within the second time, and the purine extraction and purine elution operations are performed on the food material information, so that the purine content in the food material information is more favorably reduced.
It should be noted that the extraction temperature, the elution temperature, the first time and the second time corresponding to different food material information are different, so that the temperature parameter and the time parameter can be conveniently obtained only after the food material information is determined, and the purine can be effectively reduced.
Wherein, in general, the extraction temperature is greater than the elution temperature.
Wherein the first time and the second time are independent of each other, and the elution of the purine is effected within the second time after the extraction operation is completed within the first time.
As shown in fig. 3, a control method according to an embodiment of the present invention includes:
step S302, food material information is acquired.
In step S304, the extraction temperature corresponding to the food material information is determined.
Step S306, determining the first time for heating the food material information according to the extraction temperature.
Step S308, in the first time, when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the extraction temperature, heating the food material information in a microwave heating mode, and when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature, stopping heating the food material information in the microwave heating mode.
In step S310, an elution temperature corresponding to the food material information is determined.
Step S312, determining a second time for heating the food material information according to the elution temperature.
Step S314, in a second time, when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the elution temperature, heating the food material information in a heating mode by using a heating element, and when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature, heating the food material information in a steam heating mode.
In this embodiment, when purine is extracted from food material information, specifically, in a first time, a temperature corresponding to the food material information is detected and adjusted in real time, a temperature range corresponding to the extracted temperature is obtained first, when the temperature of the food material information is less than or equal to a lower limit of the temperature range, the food material information needs to be heated by a microwave heating method, and when the temperature of the food material information is heated to a temperature higher than the upper limit of the temperature range, the heating is stopped to maintain the temperature range for purine extraction from the food material information.
Specifically, the microwave heating mode can realize microwave feed-in through the heating pipe, and further realize heating.
When purine elution is carried out on food material information, specifically, in the second time, the temperature corresponding to the food material information is detected and adjusted in real time, the temperature range corresponding to the elution temperature is obtained firstly, when the temperature of the food material information is smaller than or equal to the lower limit of the temperature range, heating of the food material information needs to be realized through a heating element, when the food material information is heated to a temperature higher than the upper limit of the temperature range, heating is stopped through a steam heating mode, the temperature range for purine elution to the food material information is maintained, and meanwhile, purine is eluted through steam condensate water in a steam heating mode.
Specifically, heating can be realized through hot-blast or heating tube to the heating member heating mode, and the purine elution of high temperature can be realized through steam generator to the steam heating mode.
As shown in fig. 4, a control method according to an embodiment of the present invention includes:
in step S402, food material information is acquired.
Step S404, determining a preheating temperature, an extraction temperature and an elution temperature corresponding to the food material information;
step S406, determining a third time for heating the food material information by the heating member according to the preheating temperature.
Step S408, heating the food material information at the preheating temperature within the third time.
Step S410, determining the first time for heating the food material information according to the extraction temperature.
Step S412, heating the food material information within the first time by the extraction temperature.
Step S414, determining a second time for heating the food material information according to the elution temperature.
Step S416, heating the food material information within the second time by the elution temperature.
In this embodiment, before the extraction temperature is determined, the preheating temperature is determined, and in the third time, the food material information is heated by the heating member in a heating manner, so that preheating for reducing purine is realized.
Wherein, preheating temperature is greater than the extraction temperature, more does benefit to before eluting the edible material, promotes the culinary art temperature fast.
As shown in fig. 5, a control method according to an embodiment of the present invention includes:
step S502, food material information is obtained.
Step S504, determining a preheating temperature, an extraction temperature and an elution temperature corresponding to the food material information;
step S506, determining a third time for heating the food material information by the heating member according to the preheating temperature.
Step S508, heating the food material information at the preheating temperature within the third time.
Step S510, determining the first time for heating the food material information according to the extraction temperature.
Step S512, heating the food material information within the first time by the extraction temperature.
Step S514, determining a second time for heating the food material information according to the elution temperature
Step S516, heating the food material information within the second time by the elution temperature.
In step S518, the food material category of the food material information is determined.
Step S520, if the food material category is the first food material category, heating the food material information in a heating element heating mode and a steam heating mode within a fourth time when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature.
Step S522, if the food material category is the second type food material, heating the food material information by the heating member in the fourth time when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature.
In this embodiment, after purine elution is completed on the food material information, the food material information is heated according to the coloring temperature by determining the heating mode and the coloring temperature corresponding to the food material information within a fourth time, so that coloring operation on the food material is realized.
Wherein, through choosing for use the coloring temperature who is greater than preheating temperature to cook the food material, the effect of coloring of realization that can be better.
It should be noted that, when some specific food materials are cooked, after the purine reduction operation is completed, coloring is not needed, that is, the corresponding heating mode and coloring temperature do not need to be determined, and when other food materials are cooked, due to different properties of the food material information, the heating mode and the coloring temperature need to be determined, so that coloring operation is performed on the food materials.
When coloring is carried out, the food material category of the food material information is determined, so that the food material coloring is more targeted, specifically, the food material category is judged to be the first type food material, in the fourth time, the temperature corresponding to the food material information is detected and adjusted in real time, the temperature range corresponding to the coloring temperature is obtained firstly, when the temperature of the food material information is smaller than or equal to the lower limit of the temperature range, the food material information needs to be heated through the matching of a heating mode and a steam heating mode, and when the food material information is heated to the temperature higher than the upper limit of the temperature range, heating is stopped, so that the first type food material is colored.
Similarly, when the food material type is judged to be the second type food material, the temperature corresponding to the food material information is detected and adjusted in real time, the temperature range corresponding to the coloring temperature is obtained firstly, when the temperature of the food material information is smaller than or equal to the lower limit of the temperature range, the food material information needs to be heated in a heating mode through a heating element, and when the temperature of the food material information is heated to be higher than the upper limit of the temperature range, the heating is stopped so as to color the second type food material.
Wherein, can understand, go up the look in-process, first type edible material realizes heating through the two complex modes of piece and steam of generating heat and colors, and the second type is realized only realizing heating through the piece that generates heat and colors.
In any of the above embodiments, the first time is no greater than 20% of the total cooking time, the second time is no less than 20% of the total cooking time, and the second time is no greater than 80% of the total cooking time.
In any of the embodiments above, the food material information specifically includes: the food material type information and the food material weight information are used for carrying out targeted determination on the temperature parameter and the heating time through different food material types or different weight food material weights, so that the purine content reduction effect is improved when purine reduction operation is carried out on the food materials.
Example two
As shown in fig. 6, a cooking apparatus 100 according to an embodiment of the present invention is provided with a housing 102, and a processor 106, a heat generating pipe 108 and a steam assembly 110 which are disposed in the housing 102, wherein the heat generating pipe 108 can heat a cooking cavity 104 formed in the housing, and the steam assembly 110 can discharge steam into the cooking cavity 104, so as to control the heat generating pipe 108 and the steam assembly 110 through the processor 106, thereby achieving reduction of purine content in food materials in the cooking cavity 104.
When the purine reduction operation is realized, food material information is firstly input, wherein the food material information comprises the weight m of cooked food, the types of the cooked food (shrimps, fishes and the like, and can be changed into specific menus according to the functional requirements of products, such as lobsters and salmon), and the food material information can be input by a user selection and can also be input by an intelligent sensor. According to the input food material information, a plurality of temperature parameters and heating time when purine reduction operation is carried out in the cooking process are determined.
As shown in fig. 7, when cooking, three stages are mainly divided: preheating, extracting and eluting.
In the preheating stage, according to the type and weight of the food materials, the preheating temperature T1 and the total cooking time T are determined, T1 can be selected to be between 150 ℃ and 300 ℃ according to the type of the food materials, T can be selected to be between 5-30min according to the weight of the food materials, and the preheating stage only uses the heating tube/hot air function.
In the extraction phase, the cooking of this phase is setThe temperature is T2, T2 is not more than T1, the cooking time is T1, the microwave works at the stage, and the microwave power P is selected according to the food typem1-500w, avoiding overheating or bursting of food, and simultaneously ensuring the microwave working time t1 to be not more than t 20%, wherein the on-off rule of the heating tube at the stage is as follows: stopping working when the temperature T of the cavity is more than or equal to T2+5, and starting working when the temperature T is less than or equal to T2-5, and maintaining the cooking temperature within T2 +/-5 ℃.
In the elution stage, the cooking temperature in the stage is set to be T3, T3 is not less than T1, the cooking time is T2, 20% T is not less than T2 is not more than 80% T, the microwave stops working in the stage, the steam generator and the heating tube/hot air are matched to work, and the working rule is as follows: when the temperature T of the cavity is more than or equal to T3+5, the hot air/heating tube stops working, and the steam generator works; when T is less than or equal to T3-5, the steam generator stops working, the hot air/heating tube starts working, and the cooking temperature is maintained within T3 +/-5 ℃ by circulation.
In addition, according to different food types, for certain shrimp or fish food materials, food needs to be colored after an elution stage, in the coloring stage, the cooking temperature in the stage is set to be T4, T4 is not less than T1, the cooking time is set to be T3, T3 is not less than 20%, the microwave stops working in the stage, the steam generator determines whether to work or not according to the characteristics of the food materials, for the shrimp food materials, the steam generator works in cooperation with a heating tube/hot air, for salmon food materials, only the heating tube/hot air is kept to work, and the whole cooking process is kept at the cooking temperature within T4 +/-5 ℃.
Wherein, the cooking device can be a microwave oven, a micro steaming and baking integrated machine or other devices with heating and steam functions.
EXAMPLE III
The cooking device of this embodiment is a microwave oven, and includes a microwave module (capable of implementing a microwave heating mode), a steam module (capable of implementing a steam heating mode), a hot air/heating tube module (capable of implementing a heating element heating mode), a calculation module, a control module (i.e., the processor 106), and an information input module.
Specifically, according to the information of the information input module, the working modes and the working time of the microwave module, the steam module and the hot air/heating tube module are calculated through the calculation module, and the work of the microwave module, the steam module and the hot air/heating tube module is controlled through the control module, so that the purine reduction effect is realized.
The principle is as follows: on one hand, the microwave has the function of heating inside and outside simultaneously, so that the temperature of the food material is rapidly increased, cell protein is denatured, and purine flows out of cells; on the other hand, pressure is generated inside the food materials, the cell structure is damaged, the comprehensive extraction rate is high, and purine can be changed into a free state in a short time; simultaneously, purine easily dissolves in water, increases the steam function in the culinary art process, can elute purine through the steam condensate water, and whole process all goes on under high temperature environment, has guaranteed the barbecue effect of food.
Example four
As shown in fig. 8, an embodiment of the present invention also provides a computer-readable storage medium 200. The computer program 202 is stored thereon, and when being executed by the processor, the computer program 202 implements the steps of the control method defined in any of the above embodiments, so that the technical effects of any of the above embodiments are achieved, and are not described herein again.
In this embodiment, the computer program 202, when executed by a processor, implements the steps of:
acquiring food material information; determining a plurality of temperature parameters corresponding to the food material information and heating time corresponding to each temperature parameter; and cooking the food material information according to the heating time and the temperature parameters so as to reduce the purine content in the food material information.
Further, determining a plurality of temperature parameters corresponding to the food material information and a heating time corresponding to each temperature parameter specifically includes: determining an extraction temperature corresponding to the food material information; determining a first time for heating the food material information according to the extraction temperature; determining an elution temperature corresponding to the food material information; and determining a second time for heating the food material information according to the elution temperature.
Further, according to the heating time and temperature parameter cooking food material information, the method specifically comprises the following steps: heating the food material information at the extraction temperature within a first time; heating the food material information at the elution temperature within the second time.
Further, heating the food material information at the extraction temperature within the first time specifically includes: and heating the food material information in a microwave heating mode when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the extraction temperature in the first time, and stopping heating the food material information in the microwave heating mode when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature.
Further, heating the food material information at the elution temperature within a second time specifically includes: and in the second time, heating the food material information in a heating mode through a heating piece when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the elution temperature, and heating the food material information in a steam heating mode when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature.
Further, before determining the extraction temperature corresponding to the food material information, the method further comprises: determining a preheating temperature; determining a third time for heating the food material information in a heating mode of the heating element according to the preheating temperature, wherein the preheating temperature is greater than the extraction temperature, and the preheating temperature is greater than the elution temperature; before heating the food material information within the first time at the extraction temperature, the method further comprises the following steps: and heating the food material information at the preheating temperature within the third time.
Further, determining a heating mode and a coloring temperature corresponding to the food material information according to the food material information; and heating the food material information within a fourth time at the coloring temperature, wherein the coloring temperature is greater than the preheating temperature.
Further, determining a heating mode according to the food material information specifically includes: determining the food material category of the food material information;
if the food material category is the first food material category, heating the food material information within the fourth time at the upper color temperature specifically comprises: heating the food material information in a heating piece heating mode and a steam heating mode when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature in a fourth time, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature;
if the food material category is the second food material category, the food material information is heated within the fourth time by the color temperature, and the method specifically comprises the following steps: and in the fourth time, heating the food material information in a heating mode through a heating piece when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature.
Example four
According to an embodiment of the invention, 200g of salmon is cooked, the preheating temperature T1 is 220 ℃, and the total cooking time T is 12 min.
In the purine extraction stage, the microwave extraction power Pm is 300w, and the microwave cooking time tm＝2min，T2＝200℃，t1＝2min；
Purine elution stage, T3 ═ 180 ℃, T2 ═ 6 min;
coloring, wherein T4 is 230 ℃, and T is 4 min;
the final test remained a sample with total purine 356mg/100 g;
compared with pure grilled 200g of salmon, the cooking time is 12min, the total purine content of the residual food materials is 437mg/g, and is reduced by 18%.
According to the purine content reduction method, the cooking equipment and the computer readable storage medium, the purine content in the food material information is reduced through a plurality of different cooking stages on the basis of not increasing hardware equipment.
Further, it will be understood that any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and that the scope of the preferred embodiments of the present invention includes additional implementations in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the embodiments of the present invention.
The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware that is related to instructions of a program, and the program may be stored in a computer-readable storage medium, and when executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a separate product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to 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 (11)
1. A method of decreasing purine, comprising:
acquiring food material information;
determining a plurality of temperature parameters corresponding to the food material information and heating time corresponding to each temperature parameter;
cooking the food material information according to the heating time and the temperature parameter so as to reduce purine content in the food material information;
the determining a plurality of temperature parameters corresponding to the food material information and the heating time corresponding to each temperature parameter specifically includes:
determining an extraction temperature corresponding to the food material information;
determining a first time for heating the food material information according to the extraction temperature;
determining an elution temperature corresponding to the food material information;
and determining a second time for heating the food material information according to the elution temperature.
2. The purine reduction method according to claim 1, wherein the cooking the food material information according to the heating time and the temperature parameter specifically comprises:
heating the food material information at the extraction temperature within a first time;
heating the food material information at the elution temperature within a second time.
3. The purine reduction method according to claim 2, wherein heating the food material information at the extraction temperature within a first time period specifically comprises:
heating the food material information in a microwave heating mode when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the extraction temperature in a first time, and stopping heating the food material information in the microwave heating mode when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature.
4. The purine reduction method according to claim 2, wherein heating the food material information at the elution temperature for a second time specifically comprises:
and heating the food material information in a heating mode through a heating piece in a second time when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the elution temperature, and heating the food material information in a steam heating mode when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the extraction temperature.
5. The purine reduction method according to claim 2, wherein before the determining the extraction temperature corresponding to the food material information, further comprising:
determining a preheating temperature;
determining a third time for heating the food material information in a heating mode of a heating element according to the preheating temperature,
wherein the preheating temperature is greater than the extraction temperature and the preheating temperature is greater than the elution temperature;
before the heating the food material information at the extraction temperature within the first time, the method further comprises the following steps:
and heating the food material information at the preheating temperature within a third time.
6. The purine reduction method according to claim 5, further comprising:
determining a heating mode and a coloring temperature corresponding to the food material information according to the food material information;
heating the food material information at the coloring temperature within a fourth time,
wherein the coloring temperature is greater than the preheating temperature.
7. The purine reduction method according to claim 6, wherein the determining a heating mode according to the food material information specifically comprises:
determining a food material category of the food material information;
if the food material category is a first food material category, heating the food material information at the coloring temperature within a fourth time specifically comprises:
in a fourth time, heating the food material information in a heating piece heating mode and a steam heating mode when the temperature corresponding to the food material information is not higher than the lower limit of the temperature range corresponding to the coloring temperature, and stopping heating the food material information when the temperature corresponding to the food material information is not lower than the upper limit of the temperature range corresponding to the coloring temperature;
if the food material category is a second food material category, heating the food material information at the coloring temperature within a fourth time period specifically comprises:
in the fourth time, the temperature that the edible material information corresponds is not higher than when the temperature range that the coloring temperature corresponds is lower, through heating a heating mode heating the edible material information the temperature that the edible material information corresponds is not lower than when the temperature range that the coloring temperature corresponds is upper, stop heating the edible material information.
8. The purine reduction method according to claim 2, further comprising:
determining a total cooking time corresponding to the food material information,
wherein the first time is no greater than 20% of the total cooking time, the second time is no less than 20% of the total cooking time, and the second time is no greater than 80% of the total cooking time.
9. The purine reduction method according to claim 1, wherein the food material information specifically comprises:
food material category information and food material weight information.
10. A cooking apparatus, characterized by comprising:
a housing having a cooking chamber formed therein;
the heating tube is arranged in the shell and can heat the cooking cavity;
the steam assembly is arranged in the shell and can discharge steam into the cooking cavity;
a memory and a processor, the memory having stored thereon a computer program operable on the processor;
wherein the processor is electrically connected to the heating tube, and the processor implements the steps of the purine reduction method according to any one of claims 1 to 9 when executing the computer program.
11. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method for reducing purine according to any one of claims 1 to 9.
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| CN111839192B (en) * | 2020-07-10 | 2022-04-15 | 广东美的厨房电器制造有限公司 | Cooking apparatus |
| CN111973004B (en) * | 2020-09-07 | 2022-03-29 | 杭州老板电器股份有限公司 | Cooking method and cooking device |
| CN112220346B (en) * | 2020-09-30 | 2022-12-06 | 广东美的厨房电器制造有限公司 | Control method and device of cooking equipment, cooking equipment and storage medium |
| CN112674591B (en) * | 2020-12-31 | 2022-04-26 | 广东美的厨房电器制造有限公司 | Cooking method, cooking appliance and readable storage medium |
| CN113142981A (en) * | 2021-04-29 | 2021-07-23 | 广东美的厨房电器制造有限公司 | Control method of cooking appliance and cooking appliance |
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