CN111345671A - Cooking utensil and cooking method thereof - Google Patents
Cooking utensil and cooking method thereof Download PDFInfo
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- CN111345671A CN111345671A CN201811577726.6A CN201811577726A CN111345671A CN 111345671 A CN111345671 A CN 111345671A CN 201811577726 A CN201811577726 A CN 201811577726A CN 111345671 A CN111345671 A CN 111345671A
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- cooking
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- cooking appliance
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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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
- A47J36/06—Lids or covers for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
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- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The application provides a cooking appliance and a cooking method thereof, wherein the cooking appliance comprises a cooking cavity and an ultrasonic wave emitting device; the ultrasonic transmitting device acts on food materials in the cooking cavity when working; the cooking method of the cooking appliance comprises the following steps: identifying that the cooking appliance is on for a phacoemulsification session; controlling the cooking appliance to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach a preset threshold value; the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food material, so that the ultrasonic emulsification function is realized by radiating the ultrasonic waves with preset frequency and preset power into the food material in the ultrasonic emulsification stage, and the emulsification effect of the soup is improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to a cooking appliance and a cooking method thereof.
Background
In order to improve the color, the flavor and the taste of the soup, the soup is required to generate an emulsification effect, and proper emulsification can not only make the soup milky and full of appetite, but also improve the taste of the soup and greatly increase the appetite of consumers.
In the related cooking technology, the emulsification effect of the soup is usually increased by adopting the mode of boiling with open fire or adding food additives, but the boiling with open fire takes longer time and is complex to operate, and the food additives not only easily change the original taste of the soup, but also easily cause the problem of food safety.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, a first objective of the present invention is to provide a cooking method of a cooking appliance, so as to achieve a phacoemulsification function by radiating ultrasonic waves into food materials in a phacoemulsification stage, and improve an emulsification effect of soup.
A second object of the present invention is to provide a cooking appliance.
A third object of the invention is to propose a cooking device.
A fourth object of the invention is to propose a non-transitory computer-readable storage medium.
In order to achieve the above object, a first embodiment of the present invention provides a cooking method of a cooking appliance, the cooking appliance including a cooking cavity and an ultrasonic wave emitting device; the ultrasonic transmitting device acts on food materials in the cooking cavity when working; the cooking method of the cooking appliance comprises the following steps: identifying that the cooking appliance is on for a phacoemulsification session; controlling the cooking appliance to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach a preset threshold value; controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, the cooking method of the cooking appliance further includes: and in the process of controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material, controlling the cooking cavity to be in a micro-boiling state.
According to one embodiment of the invention, the cooking utensil is also provided with an exhaust valve; the cooking method further comprises the following steps: controlling the exhaust valve to exhaust so as to enable the cooking appliance to be depressurized, and controlling the cooking appliance to be heated according to preset power when the exhaust valve is opened so as to enable the exhaust valve to be in an open state, and controlling the cooking cavity to be in a micro-boiling state; the value of the preset power is smaller than an upper limit value, and the value range of the upper limit value is 100-500W.
According to an embodiment of the present invention, the identifying that the cooking appliance starts a phacoemulsification stage further includes: identifying whether the cooking function has a phacoemulsification phase; when the cooking function has a phacoemulsification stage, detecting whether a pre-stage of the phacoemulsification stage is completed, and determining that the cooking appliance enters the phacoemulsification stage after the pre-stage is completed.
According to an embodiment of the invention, the cooking appliance further comprises a phacoemulsification function key, the identifying whether the cooking function has a phacoemulsification phase further comprises: upon identifying that the phacoemulsification function key is triggered, determining that the cooking function has a phacoemulsification stage.
According to an embodiment of the invention, the cooking appliance further comprises a water amount detection device for identifying whether the cooking function has a phacoemulsification stage, and the method further comprises: and when the water quantity is recognized to reach a preset threshold value, determining that the cooking function has a phacoemulsification stage.
According to an embodiment of the present invention, the controlling the ultrasonic wave emitting device to radiate the ultrasonic wave into the cooking food at a preset frequency further includes: starting timing from the moment when the ultrasonic transmitting device is started, and acquiring the current accumulated running time of the ultrasonic transmitting device; comparing the currently acquired accumulated operation time with a preset ultrasonic radiation time, and if the accumulated operation time reaches the preset ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooking food material.
According to one embodiment of the invention, the preset ultrasonic irradiation time is 5min-15 min.
According to an embodiment of the invention, the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food material according to a preset power and a preset frequency, wherein the preset power is 100W, and the preset frequency is 20-40 kHz.
According to the cooking method of the cooking appliance, when the fact that the ultrasonic emulsification function of the cooking appliance is started is recognized, the cooking appliance is controlled to reduce the pressure, the pressure in the cooking cavity is reduced and reaches the preset threshold value, and then the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food materials. Therefore, the cooking method provided by the embodiment of the invention can control the ultrasonic wave emitting device to emit the ultrasonic waves into the cooked food materials in the ultrasonic emulsification stage, so that the emulsification effect of the soup is realized through the ultrasonic waves in the ultrasonic emulsification stage, the water emulsion system is effectively stabilized, the soup light transmittance is reduced, the soup emulsification degree is improved, and the soup is rich in taste and attractive in white color.
To achieve the above object, a second embodiment of the present invention provides a cooking appliance, including: a cooking cavity; the cooking cavity is formed by a cover and a pan body; the exhaust valve is arranged on the cover body; the ultrasonic transmitting device acts on food materials in the cooking cavity when in work; the controller connected with the ultrasonic transmitting device is used for: identifying that the cooking appliance is on for a phacoemulsification session; controlling the cooking appliance to reduce the pressure, so that the reduced pressure in the cooking cavity reaches a preset threshold value; and controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, the controller is further configured to: and in the process of controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material, controlling the cooking cavity to be in a micro-boiling state.
According to an embodiment of the present invention, the cooking appliance is further provided with an exhaust valve, and the controller is further configured to: controlling the exhaust valve to exhaust so as to enable the cooking appliance to be depressurized, and controlling the cooking appliance to be heated according to preset power when the exhaust valve is opened so as to enable the exhaust valve to be in an open state, and controlling the cooking cavity to be in a micro-boiling state; the value of the preset power is smaller than an upper limit value, and the value range of the upper limit value is 100-500W.
According to an embodiment of the present invention, the controller is further configured to: identifying whether the cooking function has an ultrasonic emulsification stage; when the cooking function has a phacoemulsification stage, detecting whether a pre-stage of the phacoemulsification stage is completed, and determining that the cooking appliance enters the phacoemulsification stage after the pre-stage is completed.
According to an embodiment of the present invention, the controller is further configured to: determining that the cooking function has a phacoemulsification phase upon recognizing that the phacoemulsification function key is triggered.
According to an embodiment of the present invention, the controller is further configured to: and when the water quantity is recognized to reach a preset threshold value, determining that the cooking function has a phacoemulsification stage.
According to an embodiment of the present invention, the controller is further configured to: starting timing from the moment when the ultrasonic transmitting device is started, and acquiring the current accumulated running time of the ultrasonic transmitting device; comparing the currently acquired accumulated operation time with a preset ultrasonic radiation time, and if the accumulated operation time reaches the preset ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooking food material.
According to one embodiment of the invention, the preset ultrasonic irradiation time is 5min-15 min.
According to an embodiment of the present invention, the controller is further configured to: and controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material according to preset power and preset frequency, wherein the preset power is 100W, and the preset frequency is 20-40 kHz.
According to the cooking appliance disclosed by the embodiment of the invention, when the fact that the ultrasonic emulsification function of the cooking appliance is started is recognized, the cooking appliance is controlled to reduce the pressure, the pressure in the cooking cavity is reduced to reach the preset threshold value, and then the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food. Therefore, the cooking method provided by the embodiment of the invention can control the ultrasonic wave emitting device to emit the ultrasonic waves into the cooked food materials in the ultrasonic emulsification stage, so that the emulsification effect of the soup is realized through the ultrasonic waves in the ultrasonic emulsification stage, the water emulsion system is effectively stabilized, the soup light transmittance is reduced, the soup emulsification degree is improved, and the soup is rich in taste and milky and attractive in color.
In order to achieve the above object, a third embodiment of the present invention provides a cooking apparatus, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the cooking method of the cooking appliance when executing the program.
In order to achieve the above object, a fourth aspect of the present invention provides a non-transitory computer-readable storage medium having a computer program stored thereon, where the computer program is executed by a processor to implement the cooking method of the cooking appliance.
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 foregoing 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 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a flowchart of a cooking method of the cooking appliance according to the embodiment of the present invention;
fig. 3 is a flowchart of a cooking method of the cooking appliance according to an embodiment of the present invention;
fig. 4 is a flowchart of a cooking method of a cooking appliance according to another embodiment of the present invention;
FIG. 5 is a graph showing the transmittance change of the soup during the phacoemulsification stage according to an embodiment of the present invention;
fig. 6 is a block schematic view of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary and intended to be illustrative of the invention and are not to be construed as limiting the invention.
A cooking appliance and a cooking method thereof according to an embodiment of the present invention will be described with reference to the accompanying drawings.
Fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1, a cooking appliance 100 of an embodiment of the present invention includes: a cooking chamber 10 and an ultrasonic wave emitting device 12.
Wherein, cooking chamber 10 is formed by lid 101 and pot body 102, and ultrasonic emission device 12 acts on the edible material in the cooking chamber when working, and wherein, ultrasonic emission device 12's one end is fixed on pot body 102 or lid 101, and the other end extends to in the cooking chamber, with the contact of culinary art edible material when cooking.
It should be noted that ultrasound generates cavitation effect in water, and the cavitation effect can generate strong emulsification effect under proper conditions, so that ultrasound can be used as a controllable means for physically enhancing emulsification effect, can selectively emulsify soup under the condition without food additives, and is not only convenient, but also labor-saving.
Specifically, as shown in fig. 2, the cooking method of the cooking appliance according to the embodiment of the present invention includes the steps of:
s101: the cooking appliance is identified to turn on the phacoemulsification stage.
It should be noted that, on the basis that the cooking function of the cooking appliance is continuously abundant and the intelligence of the cooking appliance is continuously improved, the mode of identifying the starting ultrasonic emulsification stage of the cooking appliance can be changed along with the cooking appliance and the cooking function which are specifically applied.
As a possible embodiment, as shown in fig. 3, step S101 specifically includes:
s201: identifying whether the cooking function has a phacoemulsification phase.
S202: when the cooking function has a phacoemulsification stage, detecting whether a pre-stage of the phacoemulsification stage is completed, and determining that the cooking appliance enters the phacoemulsification stage after the pre-stage is completed.
When the cooking appliance has more comprehensive cooking functions, such as soup cooking, a pre-stage of cooking the soup cooking materials is necessarily arranged in the soup cooking process, and then ultrasonic emulsification is further performed on the cooked foods, and in the specific cooking process, the process of cooking the foods until the foods are cooked thoroughly includes cooking stages such as a heating and pressure boosting stage and a pressure changing stage.
Specifically, whether the current cooking function has an ultrasonic emulsification stage or not is identified in the cooking process, whether the front stage of the ultrasonic emulsification stage is completed or not is detected when the cooking function has the ultrasonic emulsification stage, the thickness of the front stage is completed, the cooking appliance is determined to enter the ultrasonic emulsification stage, and if not, the user is executed to select the cooking function for cooking.
As another possible embodiment, the cooking appliance may further include a phacoemulsification function key, and thus, the user may have a phacoemulsification phase for the cooking function by activating the phacoemulsification function key.
Specifically, whether a phacoemulsification function key is triggered or not is recognized in the cooking process, and when the phacoemulsification function key is recognized to be triggered, it is determined that the cooking function has a phacoemulsification stage, and then a pre-stage of phacoemulsification is detected, so that phacoemulsification is performed when the completion of the pre-stage is detected.
As another possible embodiment, the cooking appliance may further include a water amount detection device for detecting a water content contained in the cooking cavity, and when the water amount is greater than or equal to a preset threshold, the cooking function is determined to have a phacoemulsification phase.
It should be understood that the water amount detecting means detects the solid-to-liquid ratio in the cooking cavity to further detect the relationship between the water amount and the preset threshold value when the liquid substance in the cooking cavity is larger than the solid substance.
Therefore, the embodiment of the invention can identify whether the cooking appliance starts the ultrasonic emulsification stage in one or more ways to meet the cooking requirement of the user.
S102: and controlling the cooking appliance to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach a preset threshold value.
It should be noted that the pressure may affect the formation of the emulsification system, and the high pressure may cause the emulsification effect to decrease, so that after the electric pressure cooker cooks soup, the soup is transparent and light, the taste is not strong enough, and the oil and fat dissolved out from food floats on the surface of the soup, thus visually and organoleptically destroying the appetite, therefore, the pressure reduction operation is required to be performed in the cooking cavity during the ultrasonic emulsification stage.
It should be understood that the cooking apparatus is further provided with a pressure detection means, wherein the pressure detection means may be provided on the cover for detecting the pressure within the cooking cavity. When the cooking utensil is controlled to reduce the pressure in the stage of identifying that the cooking utensil is opened for ultrasonic emulsification, a plurality of pressure reduction modes can be adopted, for example, an exhaust valve can be arranged on the cooking utensil to exhaust and reduce the pressure through an exhaust valve, and the pressure can be reduced through the pressure reduction modes such as water cooling and the like.
Specifically, taking the exhaust valve for exhausting as an example, after the cooking function enters the phacoemulsification stage, the exhaust valve is controlled to open for exhausting, so that the pressure in the cooking cavity is gradually reduced, then whether the pressure in the cooking cavity reaches a preset threshold value is judged in real time, and if yes, the step S103 is performed, and the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food material according to preset power and preset frequency.
Since the emulsification is accelerated by the boiling, it is necessary to control the micro-boiling state in the cooking cavity in the process of controlling the ultrasonic wave emitting device to emit the ultrasonic waves into the cooking material.
That is to say, after the exhaust valve is controlled to exhaust to enable the pressure in the cooking cavity to reach the preset threshold value, the heating device and the exhaust valve are matched to enable the cooking cavity to be in a micro-boiling state continuously.
It should be understood that the cooking appliance also has heating means to heat the cooking cavity during cooking.
Specifically, taking the pressure reduction of the exhaust valve as an example, the exhaust valve can be controlled to exhaust so as to reduce the pressure of the cooking utensil, and the cooking utensil is heated according to preset power when the exhaust valve is opened so as to control the micro-boiling state in the cooking cavity when the exhaust valve is opened, wherein the value of the preset power is smaller than an upper limit value, and the value range of the upper limit value is 100W-500W.
S103: controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, as shown in fig. 4, step S103 further includes:
s301: and starting timing from the moment when the ultrasonic transmitting device is started, and acquiring the current accumulated running time of the ultrasonic transmitting device.
S302: and comparing the currently acquired accumulated operation time with the preset ultrasonic radiation time, and if the accumulated operation time reaches the preset ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooked food material.
Wherein the preset ultrasonic wave radiation time can be 5-15min, the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooked food material according to the preset power and the preset frequency, the preset power is 100W, and the preset frequency is 20-40 kHz.
Specifically, the ultrasonic transmitting device may be controlled to start timing according to the preset power and the preset frequency, obtain the current accumulated operating time of the ultrasonic transmitting device in real time, compare the currently obtained accumulated operating time with the preset ultrasonic radiation time, and control to turn off the ultrasonic transmitting device and stop radiating the ultrasonic waves into the cooking food material if the accumulated operating time reaches the preset ultrasonic radiation time.
According to a specific embodiment of the invention, 500g of pork fat is cut into squares, then the meat blocks and 2000ml of water are put into a cooking cavity, in the pre-cooking process, fat and colloid in the pork fat are fully dissolved out under the action of pressure and float on the surface of soup, after the pre-cooking is finished, an ultrasonic emulsification stage is carried out, an ultrasonic wave emitting device works at a rated power of 100W and a frequency of 28kHZ, ultrasonic waves are radiated into the food material, the ultrasonic wave emitting device is controlled to work for 30 minutes, and the light transmittance is measured in real time by adopting light with a wave length of 680nm, wherein the specific measurement results are shown in Table 1.
TABLE 1
| Time of day | Light transmittance (%) |
| 0 | 68.87 |
| 5min | 8.09 |
| 10min | 1.16 |
| 15min | 0.34 |
| 20min | 0.24 |
| 25min | 0.22 |
| 30min | 0.2 |
From the above experimental data, as shown in fig. 5, the soup has a rapid decrease in transmittance within the first 5min, a decrease in transmittance within 5-10min, a stable transmittance after 10-15min, a very low transmittance after 15min, a substantially constant value, and a milky soup color under the action of 100W 28kHz ultrasonic waves.
Therefore, under the condition that the pre-cooking stage is completed and the fat and the colloid are fully dissolved out, the ultrasonic wave acts for 5-15min to achieve a very obvious emulsification effect.
In summary, according to the cooking method of the cooking appliance in the embodiment of the invention, when the cooking appliance is identified to start the ultrasonic emulsification function, the cooking appliance is controlled to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach the preset threshold, and then the ultrasonic wave emitting device is controlled to radiate the ultrasonic waves into the cooking food material. Therefore, the cooking method provided by the embodiment of the invention can control the ultrasonic wave emitting device to emit the ultrasonic waves into the cooked food materials in the ultrasonic emulsification stage, so that the emulsification effect of the soup is realized through the ultrasonic waves in the ultrasonic emulsification stage, the water emulsion system is effectively stabilized, the soup light transmittance is reduced, the soup emulsification degree is improved, and the soup is rich in taste and milky and attractive in color.
In order to realize the embodiment, the invention further provides the cooking equipment.
Fig. 6 is a block schematic view of a cooking apparatus according to an embodiment of the present invention. As shown in fig. 6, the cooking apparatus includes: a cooking chamber 10, an ultrasonic wave emitting device 12 and a controller 14.
Wherein, the cooking cavity 10 is formed by a cover body 101 and a pan body 102; the ultrasonic wave emitting device 12 acts on the food in the cooking cavity when in operation, wherein one end of the ultrasonic wave emitting device 12 is fixed on the pot body 102 or the cover body 101, and the other end extends into the cooking cavity and contacts with the cooking food when in cooking.
A controller 14 connected to the ultrasound emitting device 12 for: identifying cooking appliance 100 turning on the phacoemulsification stage; controlling the cooking appliance to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach a preset threshold value; the ultrasonic wave emitting device 12 is controlled to radiate ultrasonic waves into the cooking food material.
Further, the controller 14 is further configured to: and controlling the cooking cavity to be in a micro-boiling state in the process of controlling the ultrasonic wave emitting device 12 to radiate the ultrasonic waves into the cooking food material.
Further, the cooking appliance 100 is further provided with an exhaust valve 13, and the controller 14 is further configured to: controlling the exhaust valve 13 to exhaust so as to reduce the pressure of the cooking utensil 100, and controlling the cooking utensil 100 to heat according to preset power when the exhaust valve 13 is opened so as to maintain a micro-boiling state in the cooking cavity 10 when the exhaust valve 13 is in an open state; the value of the preset power is smaller than the upper limit value, and the value range of the upper limit value is 100-500W.
Further, the controller 14 is further configured to: identifying whether the cooking function has a phacoemulsification stage; when the cooking function has the ultrasonic emulsification stage, whether the front stage of the ultrasonic emulsification stage is completed or not is detected, and after the front stage is completed, the cooking appliance is determined to enter the ultrasonic emulsification stage.
Further, the controller 14 is further configured to: upon recognizing that the phacoemulsification function key is triggered, it is determined that the cooking function has a phacoemulsification phase.
Further, the controller 14 is further configured to: and when the recognized water amount reaches a preset threshold value, determining that the cooking function has an ultrasonic emulsification stage.
Further, the controller 14 is further configured to: starting timing from the moment when the ultrasonic transmitting device 12 is started, and acquiring the current accumulated running time of the ultrasonic transmitting device 12; and comparing the currently acquired accumulated operation time with the preset ultrasonic radiation time, and if the accumulated operation time reaches the preset ultrasonic radiation time, controlling to close the ultrasonic transmitting device 12 and stopping radiating the ultrasonic waves into the cooked food material.
Further, the preset ultrasonic wave radiation time is 5-15 min.
Further, the controller 14 is further configured to: controlling the ultrasonic wave emitting device 12 to radiate ultrasonic waves into the cooking food material according to a preset power and a preset frequency, wherein the preset power is 100W, and the preset frequency is 20-40 kHz.
It should be noted that the foregoing explanations of the cooking method embodiments of the cooking appliance also apply to the cooking appliance of this embodiment, and are not repeated here.
In order to implement the above embodiments, the present invention further provides a cooking device, which includes a memory, a processor, and a computer program stored on the memory and operable on the processor, wherein the processor executes the computer program to implement the cooking method of the cooking appliance.
In order to implement the above embodiments, the present invention also proposes a non-transitory computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the aforementioned cooking method of a cooking appliance.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Moreover, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
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 steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention 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 present invention.
The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., a sequential list of executable instructions that may be thought of as being useful for implementing logical functions, may 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 may 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. 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: discrete logic circuits with logic gates for implementing logic functions on data signals, application specific integrated circuits with appropriate combinational logic gates, Programmable Gate Arrays (PGAs), Field Programmable Gate Arrays (FPGAs), etc.
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 can be related to instructions of a program, which can be stored in a computer-readable storage medium, and when the program is 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 stand-alone 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. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (20)
1. A cooking method of a cooking appliance is characterized in that a cooking cavity and an ultrasonic wave transmitting device are arranged; the ultrasonic transmitting device acts on food materials in the cooking cavity when working;
the cooking method of the cooking appliance comprises the following steps:
identifying that the cooking appliance is on for a phacoemulsification session;
controlling the cooking appliance to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach a preset threshold value;
and controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
2. The cooking method of a cooking appliance according to claim 1, further comprising:
and in the process of controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material, controlling the cooking cavity to be in a micro-boiling state.
3. The cooking method of the cooking appliance according to claim 2, wherein an exhaust valve is further provided on the cooking appliance;
the cooking method further comprises the following steps:
controlling the exhaust valve to exhaust so as to enable the cooking utensil to reduce the pressure, and controlling the cooking utensil to heat according to preset power when the exhaust valve is opened so as to enable the exhaust valve to be in an open state, and controlling the cooking cavity to maintain a micro-boiling state; the value of the preset power is smaller than an upper limit value, and the value range of the upper limit value is 100-500W.
4. The cooking method of the cooking appliance according to claim 3, wherein the identifying that the cooking appliance is to initiate a phacoemulsification phase further comprises:
identifying whether the cooking function has a phacoemulsification phase;
when the cooking function has a phacoemulsification stage, detecting whether a pre-stage of the phacoemulsification stage is completed, and determining that the cooking appliance enters the phacoemulsification stage after the pre-stage is completed.
5. The cooking method of the cooking appliance according to claim 4, wherein the cooking appliance further comprises a phacoemulsification function key, the identifying whether the cooking function has a phacoemulsification phase further comprises:
determining that the cooking function has a phacoemulsification phase upon recognizing that the phacoemulsification function key is triggered.
6. The cooking method of the cooking appliance according to claim 4, wherein the cooking appliance further comprises a water amount detection device, the identifying whether the cooking function has a phacoemulsification stage further comprises:
and when the water quantity is recognized to reach a preset threshold value, determining that the cooking function has a phacoemulsification stage.
7. The cooking method of the cooking appliance according to claim 1, wherein the controlling the ultrasonic wave emitting device to radiate the ultrasonic wave into the cooking food material at a preset frequency further comprises:
starting timing from the moment when the ultrasonic transmitting device is started, and acquiring the current accumulated running time of the ultrasonic transmitting device;
comparing the currently acquired accumulated operation time with a preset ultrasonic radiation time, and if the accumulated operation time reaches the preset ultrasonic radiation time, controlling to close the ultrasonic emitting device and stopping radiating ultrasonic waves into the cooking food material.
8. The cooking method of the cooking appliance according to claim 7, wherein the preset ultrasonic irradiation time period is 5min to 15 min.
9. The cooking method of a cooking appliance according to claim 1, comprising in particular:
and controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material according to preset power and preset frequency, wherein the preset power is 100W, and the preset frequency is 20-40 kHz.
10. A cooking appliance, comprising:
a cooking cavity; the cooking cavity is formed by a cover body and a pot body;
the ultrasonic transmitting device acts on food materials in the cooking cavity when in work;
the controller connected with the ultrasonic transmitting device is used for:
identifying that the cooking appliance is on for a phacoemulsification session;
controlling the cooking appliance to reduce the pressure, so that the pressure in the cooking cavity is reduced to reach a preset threshold value;
and controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
11. The cooking appliance of claim 10, wherein the controller is further configured to:
and in the process of controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material, controlling the cooking cavity to be in a micro-boiling state.
12. The cooking appliance of claim 11, wherein an exhaust valve is further disposed on the cooking appliance, and wherein the controller is further configured to:
controlling the exhaust valve to exhaust so as to enable the cooking utensil to reduce the pressure, and controlling the cooking utensil to heat according to preset power when the exhaust valve is opened so as to enable the exhaust valve to be in an open state, and controlling the cooking cavity to maintain a micro-boiling state; the value of the preset power is smaller than an upper limit value, and the value range of the upper limit value is 100-500W.
13. The cooking appliance of claim 12, wherein the controller is further configured to:
identifying whether the cooking function has a phacoemulsification phase;
when the cooking function has a phacoemulsification stage, detecting whether a pre-stage of the phacoemulsification stage is completed, and determining that the cooking appliance enters the phacoemulsification stage after the pre-stage is completed.
14. The cooking appliance of claim 13, wherein the controller is further configured to:
determining that the cooking function has a phacoemulsification phase upon recognizing that the phacoemulsification function key is triggered.
15. The cooking appliance of claim 13, wherein the controller is further configured to:
and when the water quantity is recognized to reach a preset threshold value, determining that the cooking function has a phacoemulsification stage.
16. The cooking appliance of claim 10, wherein the controller is further configured to:
starting timing from the moment when the ultrasonic transmitting device is started, and acquiring the current accumulated running time of the ultrasonic transmitting device;
comparing the currently acquired accumulated operation time with a preset ultrasonic radiation time, and if the accumulated operation time reaches the preset ultrasonic radiation time, controlling to close the ultrasonic emitting device and stopping radiating ultrasonic waves into the cooking food material.
17. The cooking appliance according to claim 16, wherein the preset ultrasonic irradiation time period is 5min to 15 min.
18. The cooking appliance of claim 10, wherein the controller is further configured to: and controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material according to preset power and preset frequency, wherein the preset power is 100W, and the preset frequency is 20-40 kHz.
19. A cooking apparatus comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor, when executing the program, implements a cooking method of a cooking appliance as claimed in any one of claims 1 to 9.
20. A non-transitory computer-readable storage medium having stored thereon a computer program, wherein the program, when executed by a processor, implements a cooking method of the cooking appliance according to any one of claims 1-9.
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| CN111345671B (en) | 2022-02-25 |
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