CN112438576A

CN112438576A - Food material heating method and electronic equipment

Info

Publication number: CN112438576A
Application number: CN202011290017.7A
Authority: CN
Inventors: 李清江; 谢毅; 王可; 刘泉波; 李一凡
Original assignee: Changsha Yiai Catering Management Co ltd
Current assignee: Changsha Yiai Catering Management Co ltd
Priority date: 2020-11-17
Filing date: 2020-11-17
Publication date: 2021-03-05

Abstract

The embodiment of the invention relates to the technical field of cooking, and discloses a food material heating method and electronic equipment. The method comprises the following steps: receiving a food material heating request; and intermittently heating the food material according to a preset rule. By implementing the embodiment of the invention, the food material is intermittently heated, so that the internal and external temperatures of the food material tend to be uniform by utilizing a heat conduction mode in the heating suspension process, and the mouthfeel of the food is ensured.

Description

Food material heating method and electronic equipment

Technical Field

The invention relates to the technical field of cooking, in particular to a food material heating method and electronic equipment.

Background

With the acceleration of life rhythm, the user is to convenient to use and the fast food demand that cooks increases day by day, and current quick cooking utensil mainly has oven and microwave oven etc. and these cooking utensils can realize steaming roast or the function of heating, but to some food, for example convenience food, do not be fit for the heating, even can heat, also need user's oneself earlier with edible material mixture, increase user's operation. Meanwhile, in any heating mode, a fatal defect exists, heating is not uniform, the food positioned at the middle and outer periphery of the container is heated, but the food inside the container is not cooked.

Disclosure of Invention

Aiming at the defects, the embodiment of the invention discloses a food material heating method and electronic equipment, which can ensure that the inside and the outside of food materials are uniformly heated.

The first aspect of the embodiment of the invention discloses a food material heating method, which comprises the following steps:

receiving a food material heating request;

and intermittently heating the food material according to a preset rule.

As an optional implementation manner, in the first aspect of the embodiment of the present invention, the food material is intermittently heated according to a preset rule. The method comprises the following steps:

a plurality of heating sections are arranged to heat the food materials, and heating pause time is arranged between every two adjacent heating sections;

and the heating time, the heating pause time and the heating times are carried out according to preset rules.

A second aspect of embodiments of the present invention discloses a steam heating apparatus, including:

a receiving unit for receiving a food material heating request;

and the heating unit is used for intermittently heating the food material according to a preset rule.

A third aspect of an embodiment of the present invention discloses an electronic device, including: a memory storing executable program code; a processor coupled with the memory; the processor calls the executable program code stored in the memory for executing the food heating method disclosed by the first aspect of the embodiment of the invention.

A fourth aspect of the embodiments of the present invention discloses a computer-readable storage medium storing a computer program, where the computer program causes a computer to execute a food material heating method disclosed in the first aspect of the embodiments of the present invention.

A fifth aspect of the embodiments of the present invention discloses a computer program product, which when running on a computer, causes the computer to execute the food material heating method disclosed in the first aspect of the embodiments of the present invention.

A sixth aspect of the present embodiment discloses an application publishing platform, where the application publishing platform is configured to publish a computer program product, and when the computer program product runs on a computer, the computer is enabled to execute the food material heating method disclosed in the first aspect of the present embodiment.

Compared with the prior art, the embodiment of the invention has the following beneficial effects:

in the embodiment of the invention, a food material heating request is received; and intermittently heating the food material according to a preset rule. Therefore, by implementing the embodiment of the invention, the food material is intermittently heated, so that the inside and the outside of the food material are uniformly heated by utilizing a heat conduction mode in the heating suspension process, and the taste of the food is ensured.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is apparent that the drawings in the following description are only some embodiments of the present invention, and for a person of ordinary skill in the art, other drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a schematic flow chart of a food material heating method disclosed in an embodiment of the present invention;

fig. 2 is a schematic flow chart of another food material heating method disclosed in the embodiment of the invention;

FIG. 3 is a schematic flow chart of a steam heating relationship curve acquisition disclosed in the embodiments of the present invention;

FIG. 4 is a schematic flow chart of another steam heating relationship curve acquisition disclosed in the embodiments of the present invention;

fig. 5 is a schematic flow chart of another food material heating method disclosed in the embodiment of the present invention;

FIG. 6 is a schematic perspective view of a food container according to an embodiment of the present invention;

FIG. 7 is a schematic cross-sectional view of a food container according to an embodiment of the present invention;

FIG. 8 is a schematic diagram of an exploded view of a food container according to an embodiment of the present invention;

FIG. 9 is a schematic perspective view of a fixed shaft and a rotating shaft assembly of a food container according to an embodiment of the present invention;

FIG. 10 is a schematic cross-sectional view of a fixed shaft and a rotating shaft assembly of a food container according to an embodiment of the present invention;

FIG. 11 is a schematic perspective view of a stationary shaft of a food container according to an embodiment of the present invention;

FIG. 12 is a schematic perspective view of a first sleeve of a food container according to an embodiment of the present invention;

FIG. 13 is a perspective view of a second sleeve of a food container according to an embodiment of the present invention;

FIG. 14 is a schematic perspective view of a duct of a food container according to an embodiment of the present invention;

FIG. 15 is a schematic perspective view of a duct of a food container according to an embodiment of the present invention;

FIG. 16 is a perspective view of a portion of a food container according to an embodiment of the present invention;

FIG. 17 is a perspective view of a portion of another food container according to the present disclosure;

FIG. 18 is an exploded view of a portion of another food container according to the teachings of the present invention;

FIG. 19 is an enlarged, fragmentary, schematic view of a portion of the construction of the food container of FIG. 18;

FIG. 20 is a schematic perspective view of another food container according to the present disclosure;

FIG. 21 is a schematic cross-sectional view of another food container disclosed in the embodiments of the present invention;

FIG. 22 is a schematic exploded view of another food container according to the present disclosure;

fig. 23 is a schematic flow chart of another food material heating method disclosed in the embodiment of the present invention;

FIG. 24 is a schematic structural view of a steam heating apparatus according to an embodiment of the present invention;

fig. 25 is a schematic structural diagram of an electronic device according to an embodiment of the disclosure.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

It should be noted that the terms "first", "second", "third", "fourth", and the like in the description and the claims of the present invention are used for distinguishing different objects, and are not used for describing a specific order. The terms "comprises," "comprising," and any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

The embodiment of the invention discloses a food material heating method and electronic equipment, wherein in the process of heating food materials by steam, the alternating operation of heating and heating suspension is utilized, so that heat can be conducted into the interior of the food materials for time, the uniform heating of the interior and the exterior of the food materials is ensured, and the taste of the food materials is ensured, and the detailed description is provided in combination with the attached drawings.

Example one

Referring to fig. 1, fig. 1 is a schematic flow chart of a food material heating method according to an embodiment of the present invention. The execution subject of the method described in the embodiment of the present invention generally refers to a control mechanism of a heating device, and the heating device may be a device formed by any one or a combination of electromagnetic heating, microwave heating and steam heating. The control mechanism may control whether the heating device works or not, the control mechanism may be directly integrated into the heating device, for example, the control mechanism is a power source or/and a power source of the heating device, or may be a remote control mechanism for remotely controlling the heating device to work, in which case, the heating device obviously needs to have a wireless receiving module or a wireless transceiver module for communicating with the remote control mechanism. The control mechanism may have a certain processing function or/and a storage function (not necessarily), and the storage function may be implemented by an internal storage medium or may be implemented in a cloud storage manner.

The sending means for sending instructions to the control mechanism may be, but is not limited to: the heating device may be a control panel (touch or button type) that performs wired or wireless communication with the control mechanism, a remote controller, and an intelligent terminal (e.g., a mobile phone, a tablet computer, etc.), and these sending devices may control the heating device through the control mechanism. In addition, the transmitting means may be a code scanning device or the like.

In the preferred embodiment of the present invention, the manner of having both the transmitting device and the control mechanism is taken as an example, and the manner of having only the control mechanism is similar, and will not be described in detail.

As shown in fig. 1, the food heating method comprises the following steps:

s1100, receiving a food material heating request.

There are various ways of receiving a food heating request.

Illustratively, a corresponding food material heating request is input or selected through a remote controller or a control panel, the heating request is sent to a control mechanism of the heating device through the remote controller or the control panel, and the corresponding food material is heated according to the heating request through the control mechanism. Or the intelligent terminal is adopted to realize interaction with the control mechanism of the heating equipment through the corresponding APP, and in the APP, the corresponding heating request can be input or selected to be sent to the control mechanism of the heating equipment. Or the heating request is received through the code scanning module, for example, a two-dimensional code or a bar code on the food material container is scanned through the code scanning module on the heating device, and then the scanned steam heating request is sent to the control mechanism through the code scanning module.

The heating request can be the type of the food material or a preset rule, and the control mechanism can acquire the preset rule corresponding to the food material through the type of the food material. The food material types can be named through the names of food materials or staple food materials, and also can be named through numbers, and after the control mechanism obtains the food material types, the control mechanism can inquire the corresponding preset rules in the corresponding storage media.

If the transmitting device has certain processing and storage functions, the transmitting device can also query and acquire the preset rule corresponding to the food material type through the corresponding storage medium after receiving the food material type input or selected by the user, and directly transmit the preset rule to the control mechanism.

The food material can be any food material which can be cooked by steam heating, such as flour, steamed stuffed bun, steamed bread, shashlik, marinated boiled food and the like.

The food material is placed in a food container, which is understood to be of food grade material. The food container can set up the opening, and the opening size is unrestricted, during the heating, stretches into the food container from the opening with the trachea that steam generation mechanism in one end and the steam heating equipment is direct or indirect is connected, for example, the steam of steam generation mechanism output is deposited in jar body, tracheal one end and jar body intercommunication, and tracheal other end stretches into in the food container.

In some other embodiments, the food container is a closed structure, so that the heat generated by the steam is prevented from being easily dissipated to the outside of the food container, and of course, an insulating structure, such as an insulating film, may be disposed on the inner wall of the food container. The food container is provided with a connecting hole or/and a connecting pipe communicated with the outside, and the other end of the air pipe extends into the food container through the connecting hole or the connecting pipe. The other end of the air pipe can be preferably provided with a matching pipe which is convenient to extend into a connecting hole or a connecting pipe on the food container.

In some other embodiments, the other end of the air tube may be provided with a flow dividing mechanism similar to a shower head, so that the temperature difference between the inner and outer food materials can be ensured to be small to some extent in the heating process, the heating pause time is shortened, and the whole food material cooking time is shortened.

In some other embodiments, the food container is a sealed structure, a connecting pipe communicated with the outside is arranged on the food container, one end of the connecting pipe extends into the food container, a shunting mechanism similar to a shower head is arranged on the connecting pipe at the end, and the other end of the air pipe extends into the connecting pipe from the other end of the connecting pipe and is communicated with the shunting mechanism.

S1200, intermittently heating the food material according to a preset rule.

The preset rule is a relevant parameter for controlling the steam heating equipment, so that the control mechanism can control the steam heating equipment to intermittently heat the food material according to the preset rule, and the intermittent heating is divided into two types:

one is segmented heating, and heating is suspended between adjacent heating time periods.

Another mode includes a first heating time period and a second heating time period, the first heating time period and the second heating time period are alternately performed, the power or the heat generated in unit time in the first heating time period is greater than or much greater than the power or the heat generated in unit time in the second heating time period, the heat generated in unit time is suitable for a steam heating method, and the heat generated in unit time can be performed by adjusting the steam pressure or the steam flow rate.

The first mode is taken as an example here. The relevant parameters include, but are not limited to, the number of heats, the time of each heat, and the time of the pause between heats or after each heat. When the user directly inputs the preset rules, the preset rules can be input one by one in the corresponding operation panel according to the instructions, and the user can also directly select the corresponding preset rules in the sending device.

When the preset rule is not input by the user one by one, the preset rule can be presented through a two-dimensional table, such as a relation table of time and heating or not, and can also be presented through a three-dimensional table, such as a relation table of time, heating or not, power and steam pressure (only applicable to steam). Of course, for steam heating, the steam flow parameter may also be increased in the preset rule. The preset rules may also be implemented by one or more curves. The preset rule at this time corresponds to the type of the food material, and may be obtained by an owner or a user of the heating apparatus or other third party through experience or experiment.

By implementing the embodiment of the invention, the food material is intermittently heated, so that the internal and external temperatures of the food material tend to be uniform by utilizing a heat conduction mode in the heating suspension process, the taste of the food is ensured, and the food has good color, aroma and taste.

Example two

Referring to fig. 2, fig. 2 is a schematic flow chart of another food material heating method disclosed in the embodiment of the present invention. The process of the food heating method of the present invention is explained and illustrated herein by taking the way of steam heating as an example. Steam heating, because the heat source does not have the pollution to the edible material, especially be applicable to the heating of edible material such as powder, face, stew and boil, the water that forms after the steam condensation just as the soup of powder, face, stew and boil, makes these edible material pack and carry more easily on the one hand, and on the other hand these edible material steam heating have better taste. As shown in fig. 2, the food heating method includes the following steps:

s2100, receiving a food material steam heating request.

There are various ways of receiving a steam heating request for food material.

For example, a corresponding steam heating request is input or selected through a remote controller or a control panel, the steam heating request is sent to a control mechanism of the steam heating device through the remote controller or the control panel, and the corresponding food material is heated according to the steam heating request through the control mechanism. Or the intelligent terminal is adopted to realize interaction with the control mechanism of the steam heating equipment through the corresponding APP, and in the APP, the corresponding steam heating request can be input or selected to be sent to the control mechanism of the steam heating equipment. Or the steam heating request is received through the code scanning module, for example, a two-dimensional code or a bar code on the food material container is scanned through the code scanning module on the steam heating device, and then the scanned steam heating request is sent to the control mechanism through the code scanning module.

The steam heating request can be the type of the food material or a preset rule, and the control mechanism can acquire the preset rule corresponding to the food material through the type of the food material. The food material types can be named through the names of food materials or staple food materials, and also can be named through numbers, and after the control mechanism obtains the food material types, the control mechanism can inquire the corresponding preset rules in the corresponding storage media.

S2200, intermittently heating the food material according to a preset rule.

Another mode includes a first heating period and a second heating period, the first heating period and the second heating period are alternately performed, and the heat generated in the first heating period per unit time is greater than or much greater than the heat generated in the second heating period per unit time, and the heat generated in the unit time can be performed by adjusting the steam pressure or the steam flow rate.

When the preset rule is not input by the user one by one, the preset rule can be presented through a two-dimensional table, such as a relation table between time and heating or not, and can also be presented through a three-dimensional table, such as a relation table between time, heating or not and steam pressure. Of course, the steam flow parameter may also be increased in the preset rule. The preset rules may also be implemented by one or more curves. The preset rule at this time corresponds to the type of the food material, and may be obtained by an owner or a user of the steam heating apparatus or other third party through experience or experiment.

As an example, when the preset rule uses one or more relationship curves, please refer to fig. 3, it can be obtained by the following process:

S2210A, receiving the real-time temperature of the test food material matched with the food material collected by the first temperature monitoring device.

The test food material is used with the aim of obtaining a fire curve (i.e. a relationship curve) and then applying the fire curve to steam heating of the same weight and type of edible food material.

The first temperature monitoring device is used for detecting the temperature of each position of the test food material, so that the first temperature sensors are preferably uniformly distributed in the test food material. Since steam liquefies into water when heated, the first temperature monitoring device may be caused to be out of the initial position if merely placed within the food material. In a preferred embodiment of the present invention, the first temperature monitoring device is preferably mounted to the inner wall of the food container containing the test food material via a certain support mechanism. The first temperature monitoring device may be a temperature sensor such as PT100 platinum thermistor.

S2220A, carrying out steam heating on the test food material for multiple times, and suspending heating when the highest temperature collected by the first temperature monitoring device reaches a preset temperature during each heating.

In a preferred embodiment of the invention, the test food material is heated by an intermittent heating method, and the heating suspension stage is mainly used for enabling the overall temperature of the test food material to be uniform through a heat conduction mode, namely the difference between the internal temperature and the external temperature is small. Therefore, the preset temperature in the heating stage is gradually increased along with the increase of the heating times.

The preset temperature is set as required, for example, if the heating times are set to 3 times and the overall temperature of the final test food material is close to 100 ℃, the preset temperature for the first heating may be set to 80 ℃, the preset temperature for the second heating to 95 ℃, and the preset temperature for the last heating (also referred to as a preset temperature threshold) to 105 ℃.

And S2230A, after the heating is suspended, when the difference between the temperature values collected by the first temperature monitoring device is less than or equal to a preset threshold value, starting the next heating.

Generally, during the heating process, the temperature of the peripheral part of the test food material is slightly higher than that of the inner part of the test food material, so that when the heating is suspended, the heat of the peripheral part is transferred to the inner part of the test food material through heat conduction, and the temperature of the whole test food material tends to be uniform.

And in the heating suspension stage, comparing the temperature values of the first temperature monitoring devices, and when the difference between the temperature values is smaller than or equal to a preset threshold value, namely the temperature area is uniform, carrying out the next heating operation.

The difference may be a difference between a highest temperature value and a lowest temperature value, and in other embodiments, the difference between the temperature values of the first temperature monitoring device may also be characterized by a variance, a standard deviation, and the like of the temperature values of the first temperature monitoring device.

In other embodiments, the preset threshold for each pause heating phase may be set to decrease from front to back. For example, when the difference of the first heating pause stage is less than or equal to 2 ℃, the next heating can be started, and when the difference of the second heating pause stage is less than or equal to 1 ℃, the next heating can be started.

The arrangement is such that the overall intermittent heating time is shortened. In the first heating stage, the temperature of each part of the food material is low, so that the temperature difference is relatively small, if the preset threshold is set to be small, long-time heat conduction is needed, and the preset threshold set in the last heating suspension stage can be small, for example, 0.5 ℃ or even 0.1 ℃ is enough.

And S2240A, when the highest temperature collected by the first temperature monitoring device reaches a preset temperature threshold and the difference between the temperature values collected by the first temperature monitoring device is less than or equal to the lower limit of the preset threshold, ending heating.

The highest temperature collected by the first temperature monitoring device is always collected in each heating stage, and the difference between the temperature values collected by the first temperature monitoring devices is always calculated in each heating stage.

Therefore, if the highest temperature collected by the first temperature monitoring device reaches a preset temperature threshold, that is, the highest preset temperature, the heating can be stopped, and the difference between the temperature values collected by the first temperature monitoring device is calculated to be smaller than the lower limit of the preset threshold, that is, the heating is completed when the preset threshold set in the heating suspension stage is last.

S2250A, plotting time versus temperature based on the heating process.

The relationship curve is a fire curve, and the fire curve can be suitable for cooking of edible food materials with the same type and weight in the following process.

The relationship curve represents the relationship between time and the first temperature monitoring device, and may be the relationship between time and the maximum temperature, or the relationship between time and the average temperature.

Of course, in some other embodiments, the relationship may be time versus heating or not, i.e. which time period is heated and which time period is not heated. The relationship is preferably suitable for edible materials at the same or similar ambient temperature, steam pressure, steam flow, which may otherwise result in an undesirable cooking result.

Since the first temperature monitoring device is not installed in the edible material, the curve can be converted into the external temperature of the food container in practical application, that is, a second temperature monitoring device is installed outside the food container or in the external environment (especially suitable for a closed environment, preferably installed in the external environment, installed in the food container, and excessively increasing the production cost) where the food container is located, and the second temperature monitoring device preferably uses a sensing device with the same parameters as those of the first temperature monitoring device. Therefore, the relation curve between the representation time and the first temperature monitoring device in the adding process is converted into the relation curve between the representation time and the second temperature monitoring device, when the edible food material is heated, the real-time temperature collected by the second temperature monitoring device is obtained in real time, and when the heating time point or the heating pause time point corresponding to the relation curve is reached, the heating operation is executed or the heating pause operation is paused.

In other embodiments, the method is mainly applied to an intermittent heating process of the edible food material, and since the real-time temperature acquired by the second temperature monitoring device at the time point corresponding to the relationship curve is unlikely to be consistent with the temperature value corresponding to the relationship curve, the deviation between the real-time temperature and the temperature value can be compensated through a PID algorithm. There are various compensation methods, and the deviation may be compensated for, for example, by adjusting the steam flow rate or/and the steam pressure. For example, when the real-time temperature is less than the temperature value corresponding to the relationship curve, the deviation is compensated for by increasing the steam flow rate or/and the steam pressure.

By implementing the embodiment of the invention, a fire curve can be obtained, and the heating process of the corresponding edible food material can be carried out according to the fire curve, so that the taste of the food is ensured.

In other embodiments, when the preset rule uses one or more relationship curves, please refer to fig. 4, it can also be obtained by the following process:

S2210B, receiving the real-time temperature of the test food material matched with the food material collected by the first temperature monitoring device.

S2220B, steam heating is carried out on the test food material for multiple times, the food material is heated by steam with preset flow rate every time, and heating is suspended when the highest temperature collected by the first temperature monitoring device reaches the preset temperature.

And S2230B, after the heating is suspended, when the difference between the temperature values collected by the first temperature monitoring device is less than or equal to a preset threshold value, starting the next heating.

And S2240B, when the highest temperature collected by the first temperature monitoring device reaches a preset temperature threshold and the difference between the temperature values collected by the first temperature monitoring device is less than or equal to the lower limit of the preset threshold, ending heating.

S2250B, plotting time, temperature and gas flow rate based on the above heating process.

Steps S2210B, S2230B and S2240B are substantially identical to steps S2210A, S2230A and S2240A described above and will not be described herein.

In step S2220B, compared with step S2220A, the control of the gas flow is increased, that is, in each heating process, the test food material is heated by the steam at the preset flow rate, so the preset flow rate is increased, the heating time of the food material is shortened, and the better taste of the food material is ensured.

In other embodiments, the preset flow rate of the preceding heating stage is not less than the preset flow rate of the following heating stage. Exemplarily, the test food material can be heated by the steam with the maximum flow rate in the first heating stage, and the test food material can be heated by the steam with the smaller preset flow rate in the last heating stage, so that the test food material is rapidly heated in the early stage, the temperature difference of each part of the test food material can be large, and the test food material can be slowly adjusted in the subsequent suspension stage or other heating stages. In the final heating stage, a small preset flow rate is used, so that the uniformity of the overall temperature of the test food material can be ensured. The preset flow rate can be adjusted by adjusting the opening of an electromagnetic valve arranged on the air pipe or the steam heating equipment. Other flow rate measurements may be collected by the flow rate sensor.

Corresponding to step S2220B, in step S2250B, the relationship curve further includes a relationship curve between time and a preset flow rate, i.e., a relationship curve between time, temperature and gas flow rate.

In other embodiments, the method is mainly applied to an intermittent heating process of the edible food material, and the real-time flow rate acquired by the flow rate sensor at the time point corresponding to the relationship curve is unlikely to be consistent with the flow rate value corresponding to the relationship curve, so that the deviation between the flow rate and the relationship curve can be compensated through a PID algorithm. There are various compensation methods, and the deviation may be compensated for, for example, by adjusting the steam flow rate or/and the steam pressure. For example, when the real-time flow rate is smaller than the preset flow rate value corresponding to the relation curve, the deviation is compensated by increasing the steam flow rate or/and the steam pressure.

In other embodiments, the relationship between time and vapor pressure can be plotted, i.e., both gas flow rate and vapor pressure can be used as alternative embodiments. Corresponding to the gas flow rate, it may be that the vapor pressure of the preceding heating stage is not less than the vapor pressure of the succeeding heating stage for the setting of the vapor pressure.

When the preset rule is input one by the user, the user can input the preset rule according to the test or experience of the user or others.

The preset rule is mainly used for enabling the inside and the outside of the food material to be heated to be uniform in a heat conduction mode at the heating pause time stage. Generally, in each heating pause time period, the heat of the peripheral food material is partially transferred to the inner food material, so that the inner and outer heating of the food material tends to be uniform, and therefore, the time duration of each heating pause period is preferably equal or nearly equal to the inner and outer temperature of the food material.

It can be understood that: for different food material types and user tastes (soft and hard taste requirements), the relevant parameters of the preset rules can be different. By implementing the embodiment of the invention, the food material is intermittently heated, so that the internal and external temperatures of the food material tend to be uniform by utilizing a heat conduction mode in the heating suspension process, the taste of the food is ensured, and the food has good color, aroma and taste.

EXAMPLE III

Referring to fig. 5, fig. 5 is a schematic flow chart of another food material heating method according to the embodiment of the present invention. Here, still taking steam heating as an example, other heating methods are similar to the above, as shown in fig. 5, the food heating method includes the following steps:

s3100, receiving a food material steam heating request.

The third embodiment of step S3100 is substantially the same as S2100 of the second embodiment, except that the food materials targeted by the third embodiment include a first food material and a second food material, wherein the first food material may be a main food material such as flour; the second food material may be a yard material, the yard material being mainly a side dish, such as shredded green pepper, beef, tomato scrambled eggs, etc., although the yard material may also include one or more seasonings, such as soy sauce, vinegar, etc.

If the main food material and the palletized material are mixed together at the initial packaging, the food material may deteriorate, be not conducive to storage, and the like. Therefore, in a preferred embodiment of the present invention, the food container for storing food materials comprises a first receiving chamber and a second receiving chamber, and the main food material and the stacking material are stored in the first receiving chamber and the second receiving chamber, respectively.

In other embodiments, the first receiving cavity and the second receiving cavity may be independent structures, and they may not be located in the same food container, as long as the first food material and the second food material can be mixed.

S3200, intermittently heating the mixed food material.

Similar to the step S2200 in the embodiment, the food materials are heated in an intermittent heating manner, but in the step S3200, the first accommodating cavity or the second accommodating cavity needs to be opened first, so that the food materials in the first accommodating cavity and the second accommodating cavity are mixed; and then intermittently heating the mixed food material.

As an example, the structure of the food container may be as shown in fig. 6 to 8, the food container 10 may include an outer bowl body 100, an inner bowl body 200, a lid body 300, and a rotating shaft assembly 400, the outer bowl body 100 is used for forming a first receiving cavity 110, and the first receiving cavity 110 is used for receiving a first food material (e.g., a main food material); the inner bowl body 200 is used for forming a second receiving cavity 210, the second receiving cavity 210 is used for receiving the fixing shaft 310 and the rotating shaft assembly 400, the fixing shaft 310 and the rotating shaft assembly 400 are located at the outer side of the inner bowl body 200, and the volume of the second receiving cavity 210 of the inner bowl body 200 can be increased so as to receive more second food materials (such as stacking materials).

Referring to fig. 9 and 10, the rotating shaft assembly 400 includes a first sleeve 410, a second sleeve 420 and a guide tube 430, the first sleeve 410 is sleeved on the periphery of the fixed shaft 310, the second sleeve 420 and the first sleeve 410 are clamped with each other, the guide tube 430 is inserted and supported on the second sleeve 420 and is communicated with the fixed shaft 310, at least one of the first sleeve 410, the second sleeve 420 and the guide tube 430 is arranged to be capable of rotating relative to the fixed shaft 310 and is connected with the first connecting member 240, and the rotating shaft assembly 400 is configured by arranging the first sleeve 410, the second sleeve 420 and the guide tube 430, so that when an external cannula (not shown in the figure) is inserted into the guide tube 430, the guide tube 430 can be extended and retracted along the axial direction of the guide tube 430, and the matching and positioning between the cannula and the guide tube 430 are facilitated.

Referring to fig. 11 to 14 together, the first sleeve 410 is rotatably disposed on the periphery of the fixed shaft 310, a flange 311 is formed at the bottom of the outer sidewall of the fixed shaft 310, a first supporting platform 411 is formed on the inner sidewall of the first sleeve 410, and the first supporting platform 411 is supported on the flange 311; the bottom of the first sleeve 410 is provided with a clamping groove 412, the top of the second sleeve 420 is provided with a buckle 421, and the clamping groove 412 is matched with the buckle 421 to clamp and connect the first sleeve 410 and the second sleeve 420; a through groove 422 is formed in the bottom wall of the second sleeve 420, a second supporting platform 431 is formed on the outer side wall of the guide pipe 430, the guide pipe 430 penetrates through the through groove 422, the second supporting platform 431 is supported on the bottom wall of the periphery of the through groove 422, so that the guide pipe 430 can stretch and retract relative to the second sleeve 420, and the guide pipe 430 is arranged to drive the second sleeve 420 and the first sleeve 410 to rotate around the fixing shaft 310.

In other embodiments, a buckle may be disposed at the bottom of the first sleeve 410, and a slot may be disposed at the top of the second sleeve 420, so as to realize the snap-fit connection between the first sleeve 410 and the second sleeve 420.

In other embodiments, the first sleeve 410 and the second sleeve 420 may also be fixedly connected by magnetic attraction, adhesion, or other methods, which are not limited herein.

The bottom wall of the second sleeve 420 is further provided with a limiting groove 423 communicated with the through groove 422, the outer side wall of the conduit 430 is formed with a limiting protrusion 432, and the limiting protrusion 432 is received in the limiting groove 423 to limit the rotation of the conduit 430 relative to the second sleeve 420.

Referring to fig. 10 and 15, a limiting post 433 is formed on an inner sidewall of the guide tube 430, and the limiting post 433 is located on a side of the second supporting platform 431 facing the cover 300 and is used for interfering with an external cannula to drive the rotating shaft assembly 400 to rotate relative to the cover 300.

The number of the limiting columns 433 is at least two, and the at least two limiting columns 433 are arranged at intervals along the circumferential direction of the guide pipe 430 so as to form interference with the outer intubation. One of the at least two retention posts 433 has a greater extension H1 in the axial direction of the guide tube 430 than the other retention post has an extension H2 in the axial direction of the guide tube 430, so that when the outer cannula is inserted into the guide tube 430, the retention post 433 has less resistance to the outer cannula, thereby facilitating the insertion of the outer cannula. A through hole 435 is formed at the bottom of the guide tube 430 to allow the heating medium to be delivered to the first receiving cavity 110 through the guide tube 430, thereby achieving automatic heating of the first food material and the second food material.

The aperture of the through holes 435 may be 0.8mm to 1mm, for example, 0.8mm, 0.9mm or 1mm, the number of the through holes 435 is plural, and the plural through holes are arranged in a regular polygon, for example, regular hexagon, regular octagon, etc., which can reduce the steam whistling generated when the gaseous heating medium is conveyed and the noise generated by the bubbles generated in the heating process of the liquid substances in the first food material and the second food material.

The inner bowl body 200 is provided with a grating 260, the grating 260 is used for dividing the second receiving cavity 210 into a first part and a second part, wherein the opening 220 is positioned at the bottom of the first part, the second food material comprises solid and liquid, the solid is separated from the first part of the second receiving cavity 210 by the grating 260, the liquid is received in the first part and the second part of the second receiving cavity 210 and can flow through the grating 260, the opening 220 can be opened by intensively arranging the solid in the second food material in the first part corresponding to the opening 220, and the residue of the solid can be reduced in the process that the second food material falls into the first receiving cavity 110.

In other embodiments, the first connecting member 240 may not be moved by the rotating shaft assembly 400, for example, the food container 10 may further include a pulling member (not shown) disposed on the cover 300 and connected to the first connecting member 240 for moving relative to the cover 300 to drive the first connecting member 240 to break the breaking piece 270 and further tear the first sealing film 230.

Referring to fig. 16, the first connecting member 240 connects the rotating shaft assembly 400 and the first sealing film 230 from the side of the bottom wall of the inner bowl body 200 away from the second accommodating cavity 210, and the first connecting member 240 is connected to the side of the first sealing film 230 away from the rotating shaft assembly 400, so that the first sealing film 230 is completely torn, the opening 220 of the inner bowl body 200 can be completely exposed, and the second food material can be prevented from remaining in the inner bowl body 200.

The first connecting member 240 may be in a belt shape to increase the tensile strength of the first connecting member 240, so that the first connecting member 240 is not easily broken in the process of being pulled, and the reliability of the food container 10 is improved, wherein the first sealing film 230 and the first connecting member 240 may be integrally formed or fixedly connected by means of adhesion or the like.

In other embodiments, the first connecting element 240 may also be disposed in a linear shape, which is not limited herein.

The first connector 240 may be made of cotton or PP (Polypropylene) material, which is not limited herein.

As another example, referring to fig. 17 and 18, the first sealing film 230 may not be directly fixedly connected to the first connecting member 240, specifically, a snap 270 is formed at the bottom edge of the inner bowl 200, the first sealing film 230 is further fixed to the snap 270, the first connecting member 240 is further connected to the snap 270, the first connecting member 240 is configured to snap the snap 270 when being acted by an external force, and further tear the first sealing film 230, so that the second food material falls into the first receiving cavity 110 through the opening 220 to be mixed with the first food material, the original process of disassembling the outer bowl, the inner bowl and the lid is omitted, the process of mixing food materials does not require opening the food container 10, the number of times of contact between the food materials and the external environment is reduced, the film can be directly torn by the rotating shaft assembly 400 to realize the mixing of the two food materials and then the subsequent processing is performed, so that the processing flow is simpler, shorten the processing time, and improve the processing efficiency and the food safety.

Referring to fig. 19, a thickness-reduced area 271 is disposed at a connection position of the snap piece 270 and the bottom edge of the inner bowl body 200, so that the snap piece 270 is disconnected from the bottom edge of the inner bowl body 200 along the thickness-reduced area 271, and the snap piece 270 is prevented from being damaged by being separated from the inner bowl body 200 by an external force.

The breaking piece 270 is provided with a first through hole 272 penetrating through the breaking piece 270 and the first sealing film 230 thereon, and the first connecting piece 240 penetrates through the first through hole 272, so that the breaking piece 270 and the first connecting piece 240 are relatively fixed, and the breaking piece 270 can move along with the first connecting piece 240.

The first limiting block 241 is arranged at one end of the first connecting piece 240 connected with the first sealing film 230, and the first limiting block 241 is used for limiting the end of the first connecting piece 240 connected with the first sealing film 230 at one side of the first through hole 272, so that when the first connecting piece 240 is acted by external force, the first limiting block 241 acts on the breaking piece 270, and the breaking piece 270 can be broken.

The rotating shaft assembly 400 is connected with the first connecting piece 240 and used for rotating relative to the inner bowl body 200 to drive the first connecting piece 240 to break the breaking piece 270, and further tear the first sealing film 230, so that automatic film tearing can be realized.

The rotating shaft assembly 400 is provided with a second through hole 424, and the first connecting member 240 penetrates through the second through hole 424, so that the breaking piece 270 and the rotating shaft assembly 400 are relatively fixed, and further the breaking piece 270 can rotate and wind along with the rotating shaft assembly 400. Specifically, the second through hole 424 may be formed on the second sleeve 420 of the rotating shaft assembly 400.

In other embodiments, the second through hole 424 may be formed on the first sleeve 410 or the guide tube 430, which is not limited herein.

A second limiting block 242 is disposed at an end of the first connecting member 240 connected to the rotating shaft assembly 400, and the second limiting block 242 is used for limiting an end of the first connecting member 240 connected to the rotating shaft assembly 400 at one side of the second through hole 424.

In other embodiments, the first connecting member 240 may also be fixedly connected to the snap-off piece 270 or the rotating shaft assembly 400 by winding or the like, which is not limited herein.

Referring to fig. 6 and 7, another embodiment of the food container 10 of the present invention includes an outer bowl body 100, an inner bowl body 200, a lid 300, and a rotating shaft assembly 400, wherein the outer bowl body 100 is used for forming a first receiving cavity 110, and the first receiving cavity 110 is used for receiving a first food material; the inner bowl body 200 and the cover body 300 are integrally formed to form a second accommodating cavity 210, the second accommodating cavity 210 is used for accommodating a second food material, wherein the inner bowl body 200 is arranged in the first accommodating cavity 110 or above the first accommodating cavity 110, an opening 220 is formed at the bottom of the inner bowl body 200, and a first sealing film 230 covers the opening 220; the cover body 300 is covered on the outer bowl body 100; the rotating shaft assembly 400 is disposed on the inner bowl body 200 or the cover body 300, and the rotating shaft assembly 400 is connected to the first sealing film 230 through the first connecting member 240, so that when the rotating shaft assembly 400 rotates, the first connecting member 240 can be driven to tear the first sealing film 230, so that the second food material falls into the first accommodating cavity 110 through the opening 220, and is mixed with the first food material.

As still another example, referring to fig. 20 to 22, the food container 10 may include an outer bowl body 100, an inner bowl body 200, a lid body 300, and a rotating shaft assembly 400, the outer bowl body 100 being for forming a first receiving cavity 110, the first receiving cavity 110 being for receiving a first food material; the inner bowl body 200 is used for forming a second containing cavity 210, the second containing cavity 210 is used for containing a second food material, wherein the inner bowl body 200 is arranged in the first containing cavity 110 or above the first containing cavity 110, an opening (not marked in the figure) is formed at the bottom of the inner bowl body 200, and a first sealing film (not marked in the figure) covers the opening; the cover body 300 is covered on the outer bowl body 100 or the inner bowl body 200; the rotating shaft assembly 400 is arranged on the cover body 300, the rotating shaft assembly 400 is connected to the first sealing film through the first connecting piece 240, so that when the rotating shaft assembly 400 rotates, the first sealing film can be driven to be torn by the first connecting piece 240, so that the second food material falls into the first accommodating cavity 110 through the opening, and then is mixed with the first food material, the original disassembly process of the outer bowl body and the cover body is omitted, the food container 10 does not need to be opened in the process of mixing the food materials, the contact times of the food materials and the external environment are reduced, the subsequent processing can be carried out after the mixing of the two food materials is realized by directly tearing the film through the rotating shaft assembly 400, the processing flow is simpler, the processing time is shortened, and the processing efficiency and the food safety are improved.

In other embodiments, the shaft 400 can also be disposed on the inner bowl body 200, which is not limited herein.

The top of the inner bowl 200 is fixedly connected to the cover 300, the inner bowl 200 is formed with a receiving groove 280 and a through hole 281 communicating with the receiving groove 280, the rotation shaft assembly 400 is disposed in the receiving groove 280 perpendicular to the covering direction of the cover 300 relative to the outer bowl 100 or the inner bowl 200, and the first connecting member 240 penetrates through the through hole 281 to be connected to the rotation shaft assembly 400.

The inside wall of outer bowl body 100 is formed with annular cushion cap 120, annular cushion cap 120 coats and is stamped second seal membrane 130, in order to seal first edible material, second seal membrane 130 is connected with pivot subassembly 400 through second connecting piece 140, in order to make pivot subassembly 400 rotate for interior bowl body 200 or lid 300, can drive second connecting piece 140 and tear second seal membrane 130, in order to make first edible material expose, and then make the second edible material mix with first edible material, further seal first edible material through setting up second seal membrane 130, be favorable to the storage of first edible material more, improve food security.

The shaft assembly 400 includes a shaft 440 and a fixing member 450, wherein the fixing member 450 is used for fixing the shaft 440 to the cover 300 and inserting into the receiving groove 280 when the cover 300 is fixedly connected to the inner bowl 200. At least one end of the rotating shaft 440 penetrates through the cover 300 and is exposed out of the cover 300, so that the rotating shaft 440 can be driven to rotate by external equipment without opening the cover 300, and the first connecting piece 240 and the second connecting piece 140 are wound on the rotating shaft 440, thereby mixing the first food material and the second food material, and facilitating automatic processing of the food materials in the food container 10.

The food container 10 further includes a one-way element 150 and a fixing element 160, the bottom of the outer bowl body 100 is provided with a through hole 170, the one-way element 150 penetrates through the through hole 170 to allow the heating medium to be conveyed to the first accommodating cavity 110 in a one-way manner, the first food material and the second food material can be heated, the first food material and the second food material can be prevented from leaking when the first food material and the second food material are not heated, and the fixing element 160 is used for fixing the one-way element 150 in the through hole 170 to prevent the one-way element 150 from falling off.

The one-way element 150 may be made of a flexible material, the one-way element 150 may be disposed in a hemispherical shape, an arc shape, a sharp mouth shape, or the like, and the one-way element 150 has a slot formed therein, and the slot may have a three-fork shape, a cross shape, a polygonal fork shape, or the like.

By utilizing the food container structure, before heating, the rotating shaft assembly drives the connecting piece to rotate, the sealing film on the second accommodating cavity is torn, so that the second food material in the second accommodating cavity is mixed into the first accommodating cavity, then, steam is input into the first accommodating cavity through the rotating shaft assembly, and the mixed food material is heated intermittently by using the method of the step S1200 in the embodiment.

As an example, in the embodiment of the invention, the steam heating device comprises a tank body, a heating pipe, a water inlet quick-connection plug, a water pump and an air pipe.

The staff connects the water source to the quick connector of intaking earlier, plug in the power, press the switch key, the internal water level electrode of jar begins to detect the water level of the jar body, if the water level is low excessively, the water pump begins to work and carries out the pump water in the steam generation jar, the water mends the back that targets in place, heating tube in the steam generation jar begins to work and heats, until heating to steam pressure transmitter predetermine behind the steam pressure value, heating tube stop heating (detect whether the generating device internal pressure reaches predetermined pressure value, for example 120kpa, enough with the heat that keeps steam, if do not just start the heating, reach threshold value after just opening the tracheal solenoid valve and to food container input steam.

The user can take a bowl of prepared food container, align the two-dimension code on the food container with the two-dimension code scanning module on the steam heating device, scan the information (food material type or/and preset rule) on the two-dimension code on the food container, meanwhile, the shifting module in the heating space in the steam heating equipment is moved out, a user puts the scanned food container into the shifting module, presses a switch door button, and after the shifting module moves to the heating space, the food container positioning and rotating module starts to work and rotate for a circle to position the food container, the rotating shaft driving mechanism drives the rotating shaft component to rotate left and right to descend according to a certain angle, so that the connecting piece tears the sealing film on the second holding cavity, so that the second food material in the second holding cavity is mixed into the first holding cavity, and high-temperature steam is input after the film is collected to intermittently heat the mixed food material.

As an example, for a certain blended food material, it may be heated using the following parameters:

steaming for 60s, then resting for 30s, then resting for 10s, then resting for 20s, then resting for 5s, and then resting for 10s, and the whole process is 165 s.

When the food materials are heated thoroughly, the rotating shaft driving mechanism rises to the upper limit, the buzzer begins to sound three times, the display screen in the front of the machine displays that the food materials are successfully manufactured, the user can press a door opening and closing button at the moment, the transferring module moves out, the worker can end the manufactured flour at the moment, the transferring module can automatically move in after a preset number of seconds, and the food materials are manufactured.

Therefore, by implementing the embodiment of the invention, the internal and external temperatures of the food materials tend to be uniform by utilizing a heat conduction mode in the heating suspension process through the intermittent heating of the food materials, the mouthfeel of the food is ensured, and the food is particularly suitable for convenient food with the first food material and the second food material.

Example four

Referring to fig. 23, fig. 23 is a schematic flow chart of another food material heating method according to the embodiment of the present invention, still taking steam heating as an example. As shown in fig. 23, the food heating method includes the following steps:

s4100, receiving a food steam heating request.

Step S3100 in example three is substantially the same as step S2100 in example two, except that the first food material in example three is a food material that is difficult to heat, or a food material that is later cooked than the second food material, i.e., if the first food material and the second food material are directly mixed and heated, the first food material may be unripe, or the second food material may be boiled. The first food material may be flour which is difficult to cook, or raw rice.

In this case, the first food material needs to be heated first, which is called preheating.

S4200, preheating the first food material.

The food storing the food material is similar to the second embodiment, and the description is omitted here.

The in-process of preheating first food material need not to drive the pivot subassembly and rotates, directly with steam input first holding chamber in preheat first food material can, to preheating of first food material, can adopt once heating mode, also can adopt intermittent type nature heating, do not restrict here.

And S4300, intermittently heating the mixed food materials.

Step S4300 is substantially the same as the embodiment three step S3200.

As an example, in a cooking process of a certain food material, after a nozzle connected with an air pipe is inserted into a container, high-temperature steam is input into a first accommodating cavity to cook a first food material for 40s, then a rotating shaft assembly is used for tearing a film, so that a second food material is mixed into the first food material, the first food material is heated for 40s, then the second food material is rested for 20s, heated for 5s, rested for 10s, reheated for 5s and rested for 5s, and the whole process is totally 140 s.

Of course, in other embodiments, the second food material may be preheated first, and then the first food material may be mixed for intermittent heating.

Therefore, by implementing the embodiment of the invention, the internal and external temperatures of the food materials tend to be uniform by utilizing a heat conduction mode in the heating suspension process through the intermittent heating of the food materials, the mouthfeel of the food is ensured, and the food is particularly suitable for convenient foods which have the first food material and the second food material and can not be heated and finished simultaneously.

EXAMPLE five

Referring to fig. 24, fig. 24 is a schematic structural diagram of a steam heating device according to an embodiment of the present invention. As shown in fig. 24, the steam heating apparatus may include:

a receiving unit 5100 for receiving a food heating request;

the heating unit 5200 is configured to intermittently heat the food material according to a preset rule.

As an alternative to the above-described embodiment,

steam heating the food material;

the food material is stored in a closed food container, and the food container is provided with a connecting hole or/and a connecting pipe communicated with the outside;

steam is input into the food container through the connecting hole or the connecting pipe, and the food material is intermittently heated.

As an alternative embodiment, the food container comprises a first containing cavity and a second containing cavity which are closed; carry out intermittent type nature heating to eating material, include:

opening the first accommodating cavity or the second accommodating cavity so as to mix the food materials in the first accommodating cavity and the second accommodating cavity;

intermittently heating the mixed food material.

As an optional implementation mode, the bottom of the second accommodating cavity is provided with an opening, a sealing film covers the opening, the food container is provided with a rotating shaft assembly communicated with the outside, and a connecting piece is arranged between the rotating shaft assembly and the sealing film; according to presetting the rule to eat material and carry out intermittent type nature heating, include:

rotating the rotating shaft assembly to enable the rotating shaft assembly to drive the connecting piece to rotate, and tearing the sealing film to enable the food material in the second accommodating cavity to be mixed into the first accommodating cavity;

steam is input into the first accommodating cavity through the rotating shaft assembly, and the mixed food materials are intermittently heated.

preheating food materials;

intermittently heating the mixed food material.

steam is input into the first accommodating cavity through the rotating shaft assembly, and food materials are preheated;

As an alternative embodiment, the food materials comprise a first food material and a second food material; the intermittent heating of the food material according to the preset rule comprises the following steps: and mixing the first food material and the second food material, and then intermittently heating according to a preset rule.

As an alternative embodiment, the food materials comprise a first food material and a second food material; the intermittent heating of the food material according to the preset rule comprises the following steps: the method comprises the steps of preheating the first food material, mixing the preheated first food material and the preheated second food material, and then intermittently heating according to a preset rule.

As an optional implementation manner, the intermittent heating of the food material according to the preset rule includes:

a plurality of heating sections are arranged to heat food materials, and heating pause time is arranged between every two adjacent heating sections;

and carrying out heating time each time, heating time suspension each time and heating times according to preset rules.

The steam heating device shown in fig. 24 intermittently heats the food materials, so that the temperature inside and outside the food materials tends to be uniform in a pause heating process by means of heat conduction, the taste of the food is guaranteed, and the food is good in color, aroma and taste.

EXAMPLE six

Referring to fig. 25, fig. 25 is a schematic structural diagram of an electronic device according to an embodiment of the disclosure. The electronic device may be a control mechanism of the heating device, the control mechanism may control whether the heating device works, the control mechanism may be directly integrated into the heating device, for example, the control mechanism is a power source or/and a power source of the heating device, or may be a remote control mechanism for remotely controlling the heating device to work, in which case, the heating device obviously needs to have a wireless receiving module or a wireless transceiving module for communicating with the remote control mechanism. The control mechanism has a certain processing function or/and a certain storage function, and the storage function can be realized through an internal storage medium or a cloud storage mode. As shown in fig. 25, the electronic device may include:

a memory 6100 in which executable program code is stored;

a processor 6200 coupled to the memory 6100;

the processor 6200 invokes the executable program code stored in the memory 6100 to execute a part or all of the steps of the food material heating method according to any one of the first to fourth embodiments.

The embodiment of the invention discloses a computer-readable storage medium which stores a computer program, wherein the computer program enables a computer to execute part or all of the steps in any one of the food material heating methods of the first embodiment to the fourth embodiment.

The embodiment of the invention also discloses a computer program product, wherein when the computer program product runs on a computer, the computer is enabled to execute part or all of the steps in any one of the food material heating methods in the first embodiment to the fourth embodiment.

The embodiment of the invention also discloses an application publishing platform, wherein the application publishing platform is used for publishing the computer program product, and when the computer program product runs on a computer, the computer is enabled to execute part or all of the steps in any one of the food material heating methods of the first embodiment to the fourth embodiment.

In various embodiments of the present invention, it should be understood that the size of the sequence number of each process does not mean that the execution sequence is necessarily sequential, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation on the implementation process of the embodiments of the present invention.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware or a form of software functional unit.

The integrated units, if implemented as software functional units and sold or used as a stand-alone product, may be stored in a computer accessible memory. Based on such understanding, the technical solution of the present invention, which is a part of or contributes to the prior art in essence, or all or part of the technical solution, can be embodied in the form of a software product, which is stored in a memory and includes several requests for causing a computer device (which may be a personal computer, a server, a network device, or the like, and may specifically be a processor in the computer device) to execute part or all of the steps of the method according to the embodiments of the present invention.

In the embodiments provided herein, it should be understood that "B corresponding to a" means that B is associated with a from which B can be determined. It should also be understood, however, that determining B from a does not mean determining B from a alone, but may also be determined from a and/or other information.

It will be understood by those of ordinary skill in the art that some or all of the steps of the various methods of the embodiments may be implemented by instructions associated with hardware via a program, and the program may be stored in a computer-readable storage medium, which may include Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Compact Disc-Read-Only Memory (CD-ROM), or other Memory, such as a magnetic disk, or a combination thereof, A tape memory, or any other medium readable by a computer that can be used to carry or store data.

The above detailed description is provided for the food material heating method and the electronic device disclosed in the embodiments of the present invention, and the principle and the implementation manner of the present invention are explained in the present text by applying specific examples, and the description of the above embodiments is only used to help understanding the method and the core idea of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed, and in summary, the content of the present specification should not be construed as limiting the present invention.

Claims

1. A method of heating a food material, comprising:

receiving a food material heating request;

and intermittently heating the food material according to a preset rule.

2. The food material heating method of claim 1, characterized in that:

steam heating the food material;

and inputting steam into the food container through the connecting hole or the connecting pipe to intermittently heat the food material.

3. The food material heating method according to claim 2, characterized in that: the food container comprises a first accommodating cavity and a second accommodating cavity which are closed; the intermittent heating of the food material comprises:

intermittently heating the mixed food material.

4. The food heating method as recited in claim 3, wherein the second receiving chamber is provided with an opening at a bottom thereof, the opening is covered with a sealing film, the food container is provided with a rotating shaft assembly communicating with the outside, and a connecting member is provided between the rotating shaft assembly and the sealing film; the food material is intermittently heated according to a preset rule, and the method comprises the following steps:

and inputting the steam into the first accommodating cavity through the rotating shaft assembly, and intermittently heating the mixed food material.

5. The food heating method of claim 2, wherein the food container comprises a first and a second closed receiving chamber; the intermittent heating of the food material comprises:

preheating the food material;

intermittently heating the mixed food material.

6. The food heating method as recited in claim 5, wherein the second receiving chamber is provided with an opening at a bottom thereof, the opening is covered with a sealing film, the food container is provided with a rotating shaft assembly communicating with the outside, and a connecting member is provided between the rotating shaft assembly and the sealing film; the food material is intermittently heated according to a preset rule, and the method comprises the following steps:

inputting the steam into the first accommodating cavity through the rotating shaft assembly, and preheating the food material;

7. The food material heating method of claim 1, characterized in that:

the food materials comprise a first food material and a second food material;

the intermittent heating of the food material according to the preset rule comprises:

and mixing the first food material and the second food material, and then intermittently heating according to a preset rule.

8. The food material heating method of claim 1, characterized in that:

the food materials comprise a first food material and a second food material;

preheating the first food material, mixing the preheated first food material and the second food material, and then intermittently heating according to a preset rule.

9. The food material heating method as claimed in any one of claims 1-8, wherein the intermittent heating of the food material according to a preset rule comprises:

10. An electronic device, comprising: a memory storing executable program code; a processor coupled with the memory; the processor calls the executable program code stored in the memory for executing a food heating method according to any one of claims 1 to 9.