CN112006548A

CN112006548A - Cooking method and cooking equipment

Info

Publication number: CN112006548A
Application number: CN201910463573.0A
Authority: CN
Inventors: 王旭宁; 王国海
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2019-05-30
Filing date: 2019-05-30
Publication date: 2020-12-01

Abstract

The application discloses a cooking method, comprising: acquiring a cooking process, and executing rice cooking operation according to the acquired cooking process; according to a dish adding instruction in the cooking process, executing midway dish adding operation in the cooking vessel; when the side dish is added into the cooking vessel, a continuous cooking operation is carried out, wherein the continuous cooking operation comprises driving the cooking vessel to rotate through a driving device until the cooking is finished. The application also discloses cooking equipment includes: the cooking device comprises an inner container, a heating unit, a temperature detection unit, a driving device and a control unit, wherein the control unit comprises at least one memory and a processor connected with the at least one memory, and the memory stores instructions executable by the at least one processor so as to enable the at least one processor to execute the cooking method. The dish adding operation in the cooking process can be realized, and the side dish can be added into the rice through the dish adding operation so as to make the rice with a cover or the rice with a clay pot.

Description

Cooking method and cooking equipment

Technical Field

The application belongs to the field of cooking, and particularly relates to a cooking method and cooking equipment.

Background

The clay pot rice, also called as tile clay pot rice, is a special food in Guangdong and Guangxi, the existing clay pot rice is cooked by marmite and open fire, and people need to keep and master the degree of heat in the cooking process. The cover rice which has the advantages of rice and dish combination, convenient eating and the like the pot rice is characterized in that the dish soup is poured on the rice so as to ensure that the rice has richer mouthfeel. Different from the situation that more tableware needs to be placed on a table top when general meals are eaten, the pot rice and the cover rice contain the meals in a plate, and the dishes can be eaten on the table top or on the hand, so that the Chinese fast food market is more and more favored by consumers.

The existing electric cooker stops heating after stewing in the process of cooking rice, and when cooked fried dishes are poured on the rice, although the inner container is made of metal materials, the residual heat of the inner container is not enough to make the cooked dishes into the rice, and particularly the residual heat of the inner container cannot make the cooked dishes into good rice crust. In addition, the conventional cooking device is controlled by a built-in control program, and heating cannot be restarted after the completion of braising, so that the conventional cooking device is inconvenient for making hot pot rice.

In order to form a good taste, the penetration of the vegetable soup in the rice is a key factor, and the conventional electric rice cooker cooking utensil cannot assist in completing the penetration of the vegetable soup into the rice, can only complete corresponding stirring actions by people, has poor consistency of cooking taste, and cannot realize standardized operation.

It will thus be seen that the prior art is susceptible to further improvement and enhancement.

Disclosure of Invention

The present application provides a cooking method and a cooking apparatus to solve at least one of the above technical problems.

The technical scheme adopted by the application is as follows:

a method of cooking, the method comprising: acquiring a cooking process, and executing rice cooking operation according to the acquired cooking process; according to a dish adding instruction in the cooking process, executing midway dish adding operation in the cooking vessel; when the side dish is added into the cooking vessel, a continuous cooking operation is carried out, wherein the continuous cooking operation comprises driving the cooking vessel to rotate through a driving device until the cooking is finished.

The cooking processing technology comprises a hot pot rice processing technology; the rice cooking operation corresponding to the processing technology of the rice cooked in clay pots is as follows: controlling the temperature in the cooking utensil in a first preset temperature range and maintaining the temperature for a first preset time; and the continuous operation corresponding to the processing technology of the rice cooked in clay pots also comprises controlling the temperature in the cooking utensil in a second preset temperature range and maintaining the temperature for a second preset time.

The cooking process comprises a rice-covered processing process; the rice cooking operation corresponding to the cover-rice processing technology comprises the following steps: and controlling the temperature in the cooking utensil in a third preset temperature range and maintaining the temperature for a third preset time.

When rice cooking operation is performed, the cooking utensil is in a vertical state; and when the continuous cooking operation is performed, the cooking utensil is in an inclined state relative to the vertical direction.

The cooking utensil comprises a pot body and an inner container, and the driving device drives the cooking utensil to rotate in a mode that:

the driving device drives the pot body and the inner container to swing around a first rotating shaft; or the driving device drives the pot body and/or the inner container to rotate around the second rotating shaft; or when the cooking utensil is in the inclined state, the driving device drives the inner container to rotate around the second rotating shaft; or the driving device drives the pot body to swing around the first rotating shaft, and simultaneously the driving device drives the inner container to rotate around the second rotating shaft.

And after receiving a dish adding instruction in the cooking process, sending prompt information to a user.

The application also discloses cooking equipment includes: the inner container is provided with a cooking cavity for containing food; the heating unit is used for heating the inner container; the temperature detection unit is used for detecting the temperature of the inner container; the driving device is used for driving the inner container to rotate; a control unit connected to the heating unit, the temperature detection unit and the driving device, respectively, the control unit comprising at least one memory and a processor connected to the at least one memory, the memory storing instructions executable by the at least one processor to cause the at least one processor to perform the cooking method according to any one of claims 1 to 5.

The cooking equipment further comprises a prompting unit, the prompting unit comprises a buzzer, a voice broadcast module or a push module used for sending prompting information to a user handheld terminal, the buzzer, the voice broadcast module and the push module are all connected with the control unit, after the equipment receives a feeding instruction, the control unit controls the buzzer, the voice broadcast module or the push module to act so as to prompt a user to add a side dish.

The inner container is a heatable hamper, the heatable hamper comprises a first box body and a box cover matched with the first box body, and exhaust holes are formed in the box cover.

The heatable hamper further comprises a second box body, at least part of the second box body is placed in the first box body, and the second box body is matched with the box cover; the first box body is used for containing water and rice, and the second box body is used for containing side dishes.

Due to the adoption of the technical scheme, the beneficial effects obtained by the application are as follows:

1. the feeding operation in the cooking process can be realized, the side dish can be added into the rice through the feeding operation to make corresponding cover rice or pot rice, after the side dish is added, the continuous heating of food materials in a cooking vessel can be completed to the cooking process for making the pot rice, and the rice crust of the pot rice can be formed conveniently. In addition, no matter how to make pot rice or cover rice, the driving device can drive the cooking utensil to rotate, so that the vegetable soup can permeate into the rice, the soup can be fully mixed with the rice, and the taste of food can be improved. The cooking method in the application can keep consistency of cooking taste, and realizes standardized operation.

2. This application not only can be used for the culinary art a kind of deep pot meal, still can be used to the culinary art lid and water the meal, and a tractor serves dual-purpose has avoided accomplishing multiple culinary art vegetable respectively and need be equipped with multiple cooking utensil, can occupy the drawback in kitchen space.

3. As a preferred embodiment of this application, select for use heatable hamper to replace the inner bag, on the one hand, can save the process of wasing the inner bag, save worry and laborsaving, on the other hand, can hold the utensil of heatable hamper directly as containing meal to the dining table, avoided the secondary sabot of food, when using this application for food and beverage service industry, this kind of mode can improve the efficiency of serving a dish by a wide margin, and can avoid the washing etc. of later stage dish.

4. As a preferred embodiment of the present application, the heatable hamper has a lid adapted to the box body, the box body and the lid cooperate to form a cooking cavity, compared to a hamper without a lid, this embodiment can prevent the vegetable juice from splashing on the upper cover of the cooking device during the subsequent rotation process after adding the vegetable into the cooking cavity, thereby facilitating the cleaning of the cooking device.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

FIG. 1 is a graph showing the cooking of rice in the examples of the present application.

Fig. 2 is a schematic view of a cooking device according to an embodiment of the present invention, in which a pot body is in a vertical state.

Fig. 3 is a schematic view illustrating a pot body of the cooking apparatus in an inclined state according to an embodiment of the present application.

Fig. 4 is a sectional view of a cooking apparatus according to an embodiment of the present application.

Fig. 5 is an enlarged view of a portion a of fig. 4.

Fig. 6 shows an exploded view of the heatable hamper with only the first body and the cover.

Figure 7 shows a block diagram of one embodiment of the lid.

Fig. 8 is a sectional view of a cooking apparatus according to another embodiment of the present application.

Fig. 9 is an enlarged view of a portion B of fig. 8.

Fig. 10 shows an exploded view of the heatable hamper having a first box, a second box and a lid.

Figure 11 shows an isometric view of the second container.

Wherein,

1. pot body 2, base 3, first rotating shaft 4, box cover 41, exhaust hole 5, second box body 51, flanging structure 52, step 6, first box body 61, handle 7 and heating unit

Detailed Description

In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited by the specific embodiments disclosed below.

In addition, in the description of the present application, it is to be understood that the terms "top," "bottom," "inner," "outer," "axial," "radial," "circumferential," and the like are used in the positional or orientational relationship shown in the drawings for the purpose of convenience and simplicity of description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the present invention.

In this application, unless expressly stated or limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can include, for example, fixed connections, removable connections, or integral parts; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through intervening media. In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means 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 application. 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.

In this application, the step of obtaining the cooking process may be triggered by a user through a designated function key on the cooking device in a key pressing manner, or triggered by a touch display screen on the cooking device in a touch manner, and in another embodiment, if the cooking device has a remote control device matched with the cooking device, the step may also be triggered by a key on the remote control device or a touch display screen.

In addition, in the present application, the step of obtaining the cooking process may be performed after the rice cooking is finished, for example, after the cooked rice is put into the cooking vessel; the step of acquiring the cooking process may be also at an initial stage of cooking rice, i.e., a starting stage of cooking rice by putting water and rice. And is not particularly limited herein.

The cooking processing technology comprises a clay pot processing technology. With the change of the market, the varieties of the pot rice are more and more, such as the black bean rib rice, the spicy rice, the chicken rice, the finless eel rice, the salty fish-flavored meat rice and the like, however, the delicious pot rice has the characteristics that a layer of golden yellow rice crust with good taste is burnt at the bottom of the pot, and the rice crust of the pot rice is different from the rice crust formed by burning common rice, is not only crisp but also has long taste, and is the essence of a pot. Therefore, the formation of rice crust is an important process in the processing technology of the rice cooker.

In the present application, the rice cooking operation corresponding to the process for processing the rice to be cooked in hot pot is: and controlling the temperature in the cooking utensil in a first preset temperature range and maintaining the temperature for a first preset time. In a specific embodiment, when the rice cooking operation is performed, the heating unit of the cooking apparatus may heat the food material, such as the rice-water mixture, and the ready-made remaining rice, in the cooking apparatus to heat the temperature in the cooking vessel to a first preset temperature range, and maintain the first preset temperature range at a first preset time length by changing the heating time or the heating duty ratio. Preferably, the first preset temperature range is 70-110 ℃, and the first preset time is 8-20 minutes.

As a preferred embodiment of the present application, the rice cooking operation corresponding to the rice cooking process is to put a mixture of rice and water into a cooking vessel, and then start a heating operation, as shown in fig. 1, the heating process generally goes through a preheating stage, a middle temperature water absorption stage, a big fire heating stage, a sufficient boiling stage and a stewing stage, and the temperature in the cooking vessel can be detected to reach a first preset temperature range in both the big fire heating stage and the stewing stage, however, the duration of the first preset temperature range in the big fire heating stage and the stewing stage of the cooking device is different, the duration of the first preset temperature range in the big fire heating stage is less than the first preset duration, and the duration of the first preset temperature range in the stewing stage is greater than the first preset duration, it is therefore determined whether the duration of the temperature in the cooking vessel within the first preset temperature range exceeds a first preset duration. When the detected temperature in the cooking utensil does not continuously exceed a first preset duration, the heating unit continues to heat the cooking utensil; and outputting prompt information for prompting a user to add side dishes when the temperature in the cooking utensil is detected to exceed a first preset duration. In the preferred embodiment, the rice cooking operation starts with the heating of the rice-water mixture, and the rice cooked in the present embodiment is fresher and has better taste than the embodiment in which the remaining rice is directly added to the cooking vessel to make the rice cooked in a clay pot.

As described above, as a preferred embodiment of the present application, the cooking method further includes a step of sending a prompt message to a user after receiving a dish adding instruction in the cooking process, where the manner of sending the prompt message to the user is specifically described in the following structural components of the cooking device, and is not described herein again.

And after receiving the prompt message, the user opens the cover of the cooking equipment, pours the prepared side dish and/or sauce into the cooking vessel, and then stirs the mixture to mix the side dish and/or sauce with the rice. Preferably, during the process of adding and stirring by the user, the heating unit continuously heats the cooking vessel and maintains the temperature in the cooking vessel within a first preset temperature range, so that the rice is not easy to absorb water, and the heating time for subsequent continuous operation can be saved. Of course, the present application does not exclude the possibility that the heating unit stops heating the cooking vessel during the user's feeding and stirring, and the operation of continuing heating is performed after the feeding and stirring.

The above embodiments have been given for the interactive operation between the user and the cooking device to realize the food adding operation, however, the food adding operation in the present application is not limited to the above-mentioned man-machine interaction manner, and automatic food adding can also be realized, for example, the cooking device is configured to have a mechanical arm connected with the cover of the cooking device, a mechanical arm for grabbing the food and/or the food conveying mechanism, and a stirring structure adapted to the cooking vessel to stir the food in the cooking vessel. When the cooking equipment receives an order for adding the side dish, the mechanical arm moves the cover away to expose the open end of the cooking vessel, the mechanical arm and/or the side dish transmission mechanism throw the required side dish and/or sauce into the cooking vessel, and then the stirring structure is started and stirring operation is carried out. The intelligent cooking equipment and the intelligent cooking mode are particularly suitable for large catering service industries with intensive diners. For ordinary household users or small and medium-sized restaurants, the interactive operation mode of the users and the cooking equipment can meet the requirement.

When the side dish has been added to the cooking vessel, a further cooking operation is carried out, which comprises driving the cooking vessel in rotation by driving means, so that the soup and/or sauce penetrates into the rice under the effect of gravity and/or centrifugal force until cooking is completed.

For rice cooker, in order to achieve the formation of a hot-bottom crust, the continuing cooking operation further comprises controlling the temperature inside the cooking vessel within a second preset temperature range and maintaining for a second preset time period. Preferably, the second preset temperature range is 110-130 ℃, and the second preset time is 5-20 minutes. That is, after the side dish and/or sauce are added and stirred, the cooking vessel needs to be continuously heated to form the rice crust, the continuous heating process is performed synchronously with the process that the driving device drives the cooking vessel to rotate, oil juice in the side dish and/or sauce gradually permeates in the process that the cooking vessel rotates, after the rice part in contact with the cooking vessel is contacted with the oil juice, the rice crust is easily formed in the continuous heating process, and after the continuous heating is performed for a second preset time, the cooking is finished, and the making of the rice is finished.

In the embodiment, only rice and water are added into the cooking vessel at the beginning of cooking, and the side dish and/or the sauce are added during the stewing stage. However, the method for making the rice cooker in the present application is not limited to the above-mentioned embodiment, and for some rice cookers, the following embodiment may be adopted: at the beginning of cooking, water, seasonings (such as oil, salt and the like) and the cleaned rice are simultaneously put into the cooking cavity, the rice is cooked together, when the stewing stage is reached, side dishes and/or sauce are put into the rice, and then the continuous operation is carried out, so that the hot pot rice with better mouthfeel can be made under the embodiment.

The cooking process comprises a cover-cooked rice processing process, and is different from the pot-cooked rice processing process in that the cover-cooked rice does not need to form rice crust, so that the stage of adding the side dish and the continuous operation process after adding the side dish are obviously different from the pot-cooked rice processing process for the cover-cooked rice processing process.

The rice cooking operation corresponding to the cover-rice processing technology comprises the following steps: and controlling the temperature in the cooking utensil in a third preset temperature range and maintaining the temperature for a third preset time. In a specific embodiment, when the rice cooking operation is performed, the heating unit of the cooking apparatus may heat the food material in the cooking apparatus, such as the rice-water mixture, and the ready-made remaining rice, to heat the temperature in the cooking vessel to a third preset temperature range, and maintain the third preset temperature range at a third preset time length by changing the heating time or the heating duty ratio. Preferably, the third preset temperature range is 65-100 ℃, and the third preset time is 8-20 minutes.

As a preferred embodiment of the present application, the rice cooking operation corresponding to the rice cooking process is to put a mixture of rice and water into a cooking vessel, and then start a heating operation, as shown in fig. 1, the heating process generally goes through a preheating stage, a middle temperature water absorption stage, a big fire heating stage, a sufficient boiling stage, a stewing stage and a heat preservation stage, and generally both in the big fire heating stage and the heat preservation stage, it can be detected that the temperature in the cooking vessel reaches a third preset temperature range, however, the duration of the third preset temperature range in the big fire heating stage and the heat preservation stage of the cooking device is different, the duration of the third preset temperature range in the big fire heating stage is less than the third preset duration, and the duration of the third preset temperature range in the heat preservation stage is greater than the third preset duration, it is therefore determined whether the duration of the temperature in the cooking vessel within the third preset temperature range exceeds a third preset duration. When the detected temperature in the cooking utensil does not continuously exceed a third preset duration, the heating unit continues to heat the cooking utensil; and outputting prompt information for prompting a user to add side dishes when the temperature in the cooking utensil is detected to exceed a third preset duration. In the preferred embodiment, the rice cooking operation begins with heating of the rice-water mixture, and the rice topping made by the present embodiment is fresher and more palatable than the embodiment in which the remaining rice is added directly to the cooking vessel to make the topping.

Different from the processing technology for making the pot rice, when the cover rice is made, the cooking operation of the rice needs to directly enter the heat preservation stage until the rice is steamed, and then side dishes and/or sauce are added into the cooking utensil. The midway dish adding operation in the process of making the rice covered with rice is consistent with the midway dish adding operation in the process of making the rice covered with rice, a man-machine interaction operation mode can be adopted, an intelligent automatic feeding mode can be adopted, and the detailed description is omitted.

In addition, there is a difference from the processing technology for making the rice covered with rice, namely, after the midway dish adding operation is performed, because the rice covered with rice needs to form the rice crust, the continuation operation process comprises a process of continuing heating and a process of driving the cooking utensil to rotate by the driving device to realize soup penetration after the midway dish adding operation, and the rice covered with rice obviously does not need to form the rice crust, so the continuation operation process does not comprise the process of continuing heating, but only comprises the process of driving the cooking utensil to rotate by the driving device to realize the soup penetration, and the rice covered with rice has better taste through penetration.

The application also discloses cooking equipment includes: the inner container is provided with a cooking cavity for containing food; the heating unit 7 is used for heating the inner container, and the heating unit can be a heating coil or a heating plate; and a temperature detection unit for detecting the temperature of the inner container, such as a temperature sensor.

The cooking equipment further comprises a driving device, the driving device is used for driving the inner container to rotate, and the driving device drives the inner container to rotate so as to realize the penetration of the soup at least comprises the following four implementation modes:

embodiment 1: as shown in fig. 2 and 3, the cooking apparatus includes a pot body 1 and a base 2, the inner container is placed in the pot body 1, and the pot body 1 is rotatably connected to the base 2 through a first rotating shaft 3, in this embodiment, the first rotating shaft 3 is perpendicular or substantially perpendicular to an axis of the inner container, and the term "substantially perpendicular" refers to a slight angle difference, such as ± 5 °, between an axis of the inner container and an angle of the first rotating shaft 3 after assembly due to tolerance of machining and assembly errors. The first rotating shaft 3 is connected with the driving device (such as a motor) and can be driven by the driving device to rotate, so that the pot body 1 and the inner container in the pot body 1 are driven to rotate around the first rotating shaft 3. In this embodiment, the soup in the side dish and/or sauce permeates into the rice by gravity and centrifugal force during rotation.

Embodiment 2: the inner container or the pot body 1 is connected with the driving device through a second rotating shaft, and the difference from the above embodiment is that in the present embodiment, the axis of the second rotating shaft is parallel or approximately parallel to the axis of the inner container, and the "approximately parallel" means that the included angle between the second rotating shaft and the axis of the inner container after assembly, which is caused by machining errors and assembly errors of each component, is allowed to have a slight angle difference, such as ± 5 degrees, and the second rotating shaft is connected with the driving device (such as a motor) and can be driven by the driving device to rotate, so as to drive the pot body or the inner container to rotate around the second rotating shaft.

Embodiment 3: on the basis of the embodiment 2, the driving device in this embodiment further includes a driving member for driving the pot body to be switched from a vertical state to an inclined state, that is, after rice cooking operation is performed, the driving member drives the pot body to incline towards one side, preferably, the driving member can drive the pot body to rotate around the first axis 3, after the rice cooking operation is performed, an included angle between the axis of the inner container and the horizontal direction is 30-60 degrees, then, the driving device drives the inner container and/or the pot body to rotate around the second rotating shaft, and soup in ingredients and/or sauce permeates into the rice under the action of centrifugal force and gravity.

Embodiment 4: in this embodiment, the driving device includes a first driving structure for driving the pot body to swing around the first rotating shaft 3 within a preset angle range, preferably, the pot body is in a vertical state at an angle of 0 ° and the preset angle range is-60 ° -60 °, and a second driving structure for driving the inner container to rotate around the second rotating shaft, wherein the swing of the pot body and the rotation of the inner container are performed synchronously, so that the soup in the ingredients and/or the sauce can be permeated.

In any of the above four embodiments, it is ensured that: in the process of rice cooking operation, the driving device is in a 'dormant' state, so that the inner container is kept in a vertical state as shown in fig. 2, and the rice cooking process is conveniently finished; after the midway dish adding operation is executed, the driving device is in a starting state so as to drive the inner container to rotate and realize the penetration of the soup.

The cooking apparatus further comprises a control unit, which is connected with the heating unit 7, the temperature detection unit and the driving device, respectively, and comprises at least one memory and a processor connected with the at least one memory, wherein the memory stores instructions executable by the at least one processor, so that the at least one processor executes the cooking method.

For example, the memory stores a heating program storage module related to the operation of the heating unit 7, a temperature program storage module related to the detection data of the temperature detection unit and the adjustment of a heating program, the output of a midway dish adding instruction, the adjustment of a continuous heating operation program and the like according to the detection data, a driving device control program storage module related to the start-stop and rotation angle of the driving device, and the like, the processor may be a central processing unit or other general-purpose processor (such as a microprocessor), and the processor executes various functional applications and data processing by operating the modules or programs stored in the memory, that is, the cooking method described in the above embodiment is implemented.

To the implementation mode that needs accomplish corresponding midway through the user and add the dish operation, for convenient suggestion user to and corresponding in time accomplish and add the dish operation, cooking equipment still includes the suggestion unit, the suggestion unit includes bee calling organ, voice broadcast module or is used for sending the propelling movement module of tip information to the handheld terminal of user, bee calling organ, voice broadcast module with propelling movement module all with the control unit links to each other, after the reinforced instruction of equipment receipt, the control unit control bee calling organ sends prompt tone, control voice broadcast module reports voice prompt or control propelling movement module sends tip information to the handheld terminal of user, with the suggestion user to add the side dish in the inner bag.

As a preferred embodiment of this application, the inner bag is the heatable hamper, such as the aluminium foil box, replaces the inner bag of traditional rice cooker class product through using the heatable hamper, can save the process of wasing the inner bag, save worry and laborsaving, in addition, can hold the utensil of heatable hamper direct as containing meal to the dining table after the culinary art is finished, avoided the secondary sabot of food, when being used for the food and beverage service industry with this application, this kind of mode can improve the efficiency of serving by a wide margin, and can avoid the washing etc. of later stage dish.

As shown in fig. 4 and 5, the heatable hamper comprises a first box 6, and preferably, a handle 61 is arranged on the first box 6 to facilitate the taking and placing of the heatable hamper. The heatable hamper further comprises a box cover 4 matched with the first box body 6, and the box cover 4 is provided with an exhaust hole 41 for exhausting steam. As shown in fig. 6, a box cover structure is shown in which a plurality of circumferentially arranged vent holes 41 are uniformly distributed on the box cover 4, but in the present application, the number and arrangement of the vent holes 41 are not limited to the illustrated manner, and a manner shown in fig. 7 may also be adopted, that is, one vent hole 41 is formed on the box cover 4. During cooking, water and rice are added into the first box body 6, the box cover 4 is covered, then the water and the rice are placed into the pot body 1 to perform rice cooking operation, after the stewing stage is completed, the box cover 4 is opened, cooked side dishes are added into the first box body 6, the box cover 4 is covered again, the continuous cooking operation is performed until the cooking is finished, and then the hot pot rice can be prepared. Similarly, the heatable hamper can be used for preparing rice to be cooked.

Further, as shown in fig. 8 to 11, the heatable hamper further comprises a second box 5, at least a portion of the second box 5 is placed in the first box 6, and the second box 5 is adapted to the lid 4; the first box body 6 is used for containing water and rice, and the second box body 5 is used for containing side dishes. Specifically, the second box body 5 has a flange structure 51 and a step 52, the step 52 is used for placing the box cover 4, on the other hand, the strength of the second box body 5 can be increased, when the box cover 4 covers the second box body 5, the flange structure 51 is folded, the fixation of the box cover 4 can be realized through the flange structure 51, and the box cover 4 is prevented from being loosened. In the using process, rice and water to be cooked are placed in the first box body 6, cold cooked side dishes are placed in the second box body 5, the box cover 4 is placed on the second box body 5, the flanging structure 51 is turned over, the turned-over flanging covers the box cover 4 to fix the box cover 4, then the second box body 5 and the box cover 4 are placed in the first box body 6, and then the first box body, the second box body, the box cover and the box cover are placed in the pot body 1 together to be heated. After the heating is finished, the box cover 4 is opened, the dishes in the second box body 5 are poured into the first box body 6, and then the driving device drives the pot body 1 to rotate so as to drive the first box body 6 to rotate, so that the soup can permeate.

Where not mentioned in this application, can be accomplished using or referencing existing technology.

The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments.

The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A cooking method, characterized in that it comprises:

acquiring a cooking process, and executing rice cooking operation according to the acquired cooking process;

according to a dish adding instruction in the cooking process, executing midway dish adding operation in the cooking vessel;

when the side dish is added into the cooking vessel, a continuous cooking operation is carried out, wherein the continuous cooking operation comprises driving the cooking vessel to rotate through a driving device until the cooking is finished.

2. The cooking method of claim 1,

the cooking processing technology comprises a hot pot rice processing technology;

the rice cooking operation corresponding to the processing technology of the rice cooked in clay pots is as follows: controlling the temperature in the cooking utensil in a first preset temperature range and maintaining the temperature for a first preset time;

and the continuous operation corresponding to the processing technology of the rice cooked in clay pots also comprises controlling the temperature in the cooking utensil in a second preset temperature range and maintaining the temperature for a second preset time.

3. The cooking method of claim 1,

the cooking process comprises a rice-covered processing process;

the rice cooking operation corresponding to the cover-rice processing technology comprises the following steps: and controlling the temperature in the cooking utensil in a third preset temperature range and maintaining the temperature for a third preset time.

4. The cooking method of claim 1,

5. The cooking method of claim 4,

6. The cooking method of claim 1,

7. A cooking apparatus, characterized by comprising:

the inner container is provided with a cooking cavity for containing food;

the heating unit is used for heating the inner container;

the temperature detection unit is used for detecting the temperature of the inner container;

the driving device is used for driving the inner container to rotate;

a control unit connected to the heating unit, the temperature detection unit and the driving device, respectively, the control unit comprising at least one memory and a processor connected to the at least one memory, the memory storing instructions executable by the at least one processor to cause the at least one processor to perform the cooking method according to any one of claims 1 to 5.

8. Cooking apparatus according to claim 7,

9. Cooking apparatus according to claim 7,

10. Cooking apparatus according to claim 9,