CN112754302A - Heating method and heating system of cook machine and cook machine - Google Patents
Heating method and heating system of cook machine and cook machine Download PDFInfo
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- CN112754302A CN112754302A CN202110118451.5A CN202110118451A CN112754302A CN 112754302 A CN112754302 A CN 112754302A CN 202110118451 A CN202110118451 A CN 202110118451A CN 112754302 A CN112754302 A CN 112754302A
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 228
- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 claims abstract description 203
- 239000000463 material Substances 0.000 claims abstract description 192
- 238000009835 boiling Methods 0.000 claims abstract description 92
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims description 51
- 238000001514 detection method Methods 0.000 claims description 3
- 239000003673 groundwater Substances 0.000 claims description 2
- 238000004891 communication Methods 0.000 description 12
- 238000009529 body temperature measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
- A47J36/321—Time-controlled igniting mechanisms or alarm devices the electronic control being performed over a network, e.g. by means of a handheld device
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
- A47J43/075—Safety devices
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- Mechanical Engineering (AREA)
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Abstract
The invention relates to a heating method and a heating system of a cook machine and the cook machine. The method comprises the following steps: s1, receiving a heating starting instruction, and acquiring the initial temperature of the food material in the chef machine; s2, judging whether the initial temperature of the food material is higher than a preset temperature, wherein the preset temperature is lower than the boiling point temperature of the water where the chef machine is located; s3, if yes, heating the food material by using the first heating power, and switching to the second heating power to heat the food material when the heating time reaches the first preset time; the second heating power is smaller than the first heating power, the first heating power is smaller than the full power, and the full power is the maximum heating power of the chef machine. According to the invention, the difference of the boiling points of water in different regions is considered, and the food materials are heated by adopting the sectional power division, so that the heating efficiency is ensured, and the food materials are prevented from overflowing due to over-boiling.
Description
Technical Field
The invention relates to the field of cook machines, in particular to a heating method and a heating system of a cook machine and the cook machine.
Background
Some food materials need to be kept boiling for a period of time during cooking to allow the food material to be completely cooked. The existing cook machine adopts full-range full-power heating in the process of heating food materials, and still adopts full-range heating after the food materials reach a boiling state, so that the phenomenon of overflowing of the food materials due to reduction of heat absorption capacity after the food materials are boiled is easy to occur. For example, when the wall breaking machine heats a mixture of water and food materials, the full-power heating is used from heating to boiling, and the full-power heating is kept for a period of time after the mixture reaches a boiling state, so that the food materials overflow due to over-boiling. Particularly, for the processed food materials, because the temperature of the food materials is high, the food materials can reach a boiling state in a short time by still using full-power heating during secondary heating, and the phenomenon of the food materials overflowing due to the fact that the food materials are heated continuously can occur.
Disclosure of Invention
The present invention is directed to a heating method, a heating system and a cook machine, which are provided to overcome the above-mentioned drawbacks of the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: a cook machine heating method is configured, comprising:
s1, receiving a heating starting instruction, and acquiring the initial temperature of the food material in the chef machine;
s2, judging whether the initial temperature of the food material is higher than a preset temperature, wherein the preset temperature is lower than the boiling temperature of the water where the chef machine is located;
s3, if yes, heating the food material by using the first heating power, and switching to the second heating power to heat the food material when the heating time reaches the first preset time;
wherein the second heating power is less than the first heating power, the first heating power is less than full power, and the full power is the maximum heating power of the chef machine.
Further, the cook machine heating method according to the present invention further includes, after step S2:
s4, if the initial temperature of the food material is not greater than the preset temperature, heating the food material by using the full power;
s5, acquiring the real-time temperature of the food material in the cooker in real time in the full-power heating process, and judging whether the difference between the real-time temperature of the food material and the preset temperature is within a preset range, wherein the real-time temperature of the food material is smaller than the preset temperature;
and S6, if yes, driving a stirring motor of the chef machine to rotate, stirring the food materials by a stirring module linked with the stirring motor, and stopping the rotation of the stirring motor when the real-time temperature of the food materials reaches the preset temperature.
Further, in the cook machine heating method according to the present invention, the driving of the agitator motor of the cook machine to rotate in step S6 includes: the stirring motor of the chef machine is driven to rotate, and the rotating speed of the stirring motor is smaller than the preset rotating speed.
Further, the cook machine heating method according to the present invention further includes, after step S6:
and S7, timing is started when the real-time temperature of the food material reaches the preset temperature, and the timing duration is switched to second heating power to heat the food material when reaching second preset time.
Further, in the cook machine heating method according to the present invention, the switching to the second heating power to heat the food material includes:
and switching to a second heating power corresponding to the current working mode to heat the food material, wherein the working mode corresponds to the second heating power one to one.
Further, in the cook machine heating method of the present invention, the preset temperature is 83 ℃;
the preset range is more than 0 ℃ and less than or equal to 2 ℃.
Further, in the cook machine heating method according to the present invention, the first heating power is half of the maximum heating power of the cook machine.
In addition, the present invention also provides a cook machine heating system comprising:
the temperature detection unit is used for receiving a heating starting instruction and acquiring the initial temperature of the food materials in the cooker;
the first judging unit is used for judging whether the initial temperature of the food material is greater than a preset temperature, and the preset temperature is less than the boiling temperature of the ground water where the cook machine is located;
the first heating unit is used for heating the food material by using first heating power when the initial temperature of the food material is greater than the preset temperature, and switching to second heating power to heat the food material when the heating time reaches a first preset time;
wherein the second heating power is less than the first heating power, and the first heating power is less than a full power, wherein the full power is a maximum heating power of the chef machine.
Further, the cook machine heating system of the present invention further comprises:
the second heating unit is used for heating the food material by using the full power, and the initial temperature of the food material is not more than the preset temperature;
the second judging unit is used for acquiring the real-time temperature of the food material in the cook machine in real time in the full-power heating process, and judging whether the difference between the real-time temperature of the food material and the preset temperature is within a preset range or not, wherein the real-time temperature of the food material is smaller than the preset temperature;
and the stirring unit is used for driving a stirring motor of the chef machine to rotate when the difference between the real-time temperature of the food material and the preset temperature is within a preset range, and stirring the food material by a stirring module linked with the stirring motor, wherein the real-time temperature of the food material reaches the preset temperature, and the stirring motor stops rotating.
In addition, the invention also provides a chef machine, which comprises a temperature sensor, a memory and a processor, wherein the processor is respectively connected with the temperature sensor and the memory;
the temperature sensor is used for detecting the temperature of food materials in the chef machine;
the memory is to store computer instructions;
the processor is configured to execute the computer instructions to implement the chef heating method as described above.
The cook machine heating method, the heating system and the cook machine have the following beneficial effects: according to the invention, the difference of the boiling points of water in different regions is considered, and the food materials are heated by adopting the sectional power division, so that the heating efficiency is ensured, and the food materials are prevented from overflowing due to over-boiling.
Drawings
The invention will be further described with reference to the accompanying drawings and examples, in which:
FIG. 1 is a flow chart of a chef machine heating method according to an embodiment;
fig. 2 is a flowchart of a chef machine heating method according to an embodiment.
Detailed Description
For a more clear understanding of the technical features, objects and effects of the present invention, embodiments of the present invention will now be described in detail with reference to the accompanying drawings.
In a preferred embodiment, referring to fig. 1, the chef machine heating method of the present embodiment comprises the steps of:
and S1, receiving a heating starting instruction, and acquiring the initial temperature of the food material in the chef machine.
Specifically, a heating key for starting heating is arranged on the cook machine, and a heating instruction is generated after a user presses the heating key. Or, the chef machine comprises a communication module for receiving a heating starting instruction, and the communication module receives the heating starting instruction sent by the external equipment. The cook machine also comprises a temperature sensor used for acquiring the initial temperature of the food material in the cook machine, and after the food material is added into the cook machine, the temperature sensor acquires the initial temperature of the food material in the food material. Or, after the food material is added into the cook machine, the temperature sensor does not immediately acquire the initial temperature of the food material, but acquires the initial temperature of the food material in the cook machine after receiving the heating starting instruction.
S2, judging whether the initial temperature of the food material is higher than a preset temperature, wherein the preset temperature is lower than the boiling point temperature of the water where the chef machine is located.
Specifically, the boiling point temperatures of water in different regions are different, and the present embodiment provides four ways of obtaining the boiling point temperatures:
the first acquisition mode is as follows: the cook machine is stored with the corresponding relation between the position information and the boiling point temperature, and the positioning module of the cook machine obtains the boiling point temperature of the position of the cook machine according to the corresponding relation between the position information and the boiling point temperature after acquiring the position information.
The second acquisition mode is as follows: the cook machine is stored with the corresponding relation between the position information and the boiling point temperature, the cook machine is connected with the smart phone through the short-distance communication module, the smart phone sends the position information to the cook machine, and the boiling point temperature of the position where the cook machine is located is obtained according to the corresponding relation between the position information and the boiling point temperature.
The third acquisition mode is as follows: the cook machine passes through short distance communication module and connects the smart mobile phone, and the storage has the corresponding relation of positional information and boiling point temperature in the smart mobile phone, and after the locating module of smart mobile phone acquireed positional information, the boiling point temperature that obtains the position of cook machine according to the corresponding relation of positional information and boiling point temperature sends the boiling point temperature to the cook machine.
The fourth acquisition mode: the selling area is known when the chef machine leaves the factory, and the boiling temperature of the area is stored in the chef machine.
After the boiling point temperature of the water where the cook machine is located is obtained, a preset temperature is further set, and the preset temperature is smaller than the boiling point temperature of the water where the cook machine is located. The difference between the preset temperature and the boiling point temperature is stored in the cook machine, and after the boiling point temperature of the water where the cook machine is located is obtained, the preset temperature where the cook machine is located can be calculated through the difference between the preset temperature and the boiling point temperature. And after the initial temperature and the preset temperature of the food material are obtained, judging whether the initial temperature of the food material is greater than the preset temperature. Alternatively, the preset temperature is 83 ℃.
And S3, if the initial temperature of the food material is higher than the preset temperature, the current temperature of the food material is higher, and the food material is not suitable for being heated by full power. The second heating power is less than the first heating power, the first heating power is less than the full power, and the full power is the maximum heating power of the chef machine; alternatively, the first heating power is half of the maximum heating power of the chef machine. In this embodiment, the food material is heated by using the first heating power, and is switched to the second heating power to heat the food material when the heating duration reaches the first preset time, and the first preset time is calculated according to the first heating power, the capacity of the chef machine food material, the specific heat capacity of the food material, and the like. Heating is carried out for a first preset time, so that the food materials basically reach a boiling state or just reach the boiling state, then the food materials are switched to second heating power to continue heating, the second heating power is smaller than the first heating power, heating efficiency can be guaranteed, the food materials continue to boil, and the food materials are prevented from overflowing due to over-boiling.
The difference of the boiling points of the water in different regions is considered, and the food materials are heated by adopting the sectional power division, so that the heating efficiency is ensured, and the food materials are prevented from overflowing due to over-boiling.
In a preferred embodiment, referring to fig. 2, the heating method of the chef machine of the present embodiment comprises the steps of:
and S1, receiving a heating starting instruction, and acquiring the initial temperature of the food material in the chef machine.
Specifically, a heating key for starting heating is arranged on the cook machine, and a heating instruction is generated after a user presses the heating key. Or, the chef machine comprises a communication module for receiving a heating starting instruction, and the communication module receives the heating starting instruction sent by the external equipment. The cook machine also comprises a temperature sensor used for acquiring the initial temperature of the food material in the cook machine, and after the food material is added into the cook machine, the temperature sensor acquires the initial temperature of the food material in the food material. Or after the food material is added into the cook machine, the temperature sensor does not immediately acquire the initial temperature of the food material, but acquires the initial temperature of the food material in the cook machine after receiving the heating starting instruction.
S2, judging whether the initial temperature of the food material is higher than a preset temperature, wherein the preset temperature is lower than the boiling point temperature of the water where the chef machine is located.
Specifically, the boiling point temperatures of water in different regions are different, and the present embodiment provides four ways of obtaining the boiling point temperatures:
the first acquisition mode is as follows: the cook machine is stored with the corresponding relation between the position information and the boiling point temperature, and the positioning module of the cook machine obtains the boiling point temperature of the position of the cook machine according to the corresponding relation between the position information and the boiling point temperature after acquiring the position information.
The second acquisition mode is as follows: the cook machine is stored with the corresponding relation between the position information and the boiling point temperature, the cook machine is connected with the smart phone through the short-distance communication module, the smart phone sends the position information to the cook machine, and the boiling point temperature of the position where the cook machine is located is obtained according to the corresponding relation between the position information and the boiling point temperature.
The third acquisition mode is as follows: the cook machine passes through short distance communication module and connects the smart mobile phone, and the storage has the corresponding relation of positional information and boiling point temperature in the smart mobile phone, and after the locating module of smart mobile phone acquireed positional information, the boiling point temperature that obtains the position of cook machine according to the corresponding relation of positional information and boiling point temperature sends the boiling point temperature to the cook machine.
The fourth acquisition mode: the selling area is known when the chef machine leaves the factory, and the boiling temperature of the area is stored in the chef machine.
After the boiling point temperature of the water where the cook machine is located is obtained, a preset temperature is further set, and the preset temperature is smaller than the boiling point temperature of the water where the cook machine is located. The difference between the preset temperature and the boiling point temperature is stored in the cook machine, and after the boiling point temperature of the water where the cook machine is located is obtained, the preset temperature where the cook machine is located can be calculated through the difference between the preset temperature and the boiling point temperature. And after the initial temperature and the preset temperature of the food material are obtained, judging whether the initial temperature of the food material is greater than the preset temperature. Alternatively, the preset temperature is 83 ℃.
And S4, if the initial temperature of the food material is not more than the preset temperature, the temperature of the food material is lower, and in order to improve the heating efficiency, the food material is heated at full power.
S5, acquiring the real-time temperature of the food material in the cooker in real time in the full-power heating process, and judging whether the difference between the real-time temperature of the food material and the preset temperature is within a preset range, wherein the real-time temperature of the food material is smaller than the preset temperature. Alternatively, the predetermined range is greater than 0 ℃ and 2 ℃ or less.
And S6, if the difference between the real-time temperature of the food material and the preset temperature is within the preset range, driving a stirring motor of the chef machine to rotate, stirring the food material by a stirring module linked with the stirring motor, and stopping rotating the stirring motor when the real-time temperature of the food material reaches the preset temperature. Specifically, if the difference between the real-time temperature of the food material and the preset temperature is within the preset range, it is indicated that the real-time temperature of the food material is close to the preset temperature, but since most of cooks heat from the bottom, there may be inconsistency in the temperatures of the food material, so that the stirring motor of the cooks is driven to rotate when the real-time temperature of the food material is close to the preset temperature, and the stirring module linked with the stirring motor stirs the food material, so that the food material is uniformly mixed, and the accuracy of temperature measurement is ensured. Alternatively, when the stirring motor for driving the chef machine rotates, the rotating speed of the stirring motor is less than the preset rotating speed, namely the food material is stirred at a small rotating speed, and the properties of the food material are not influenced. The food materials are heated and stirred simultaneously, and the stirring motor stops rotating when the real-time temperature of the food materials reaches the preset temperature.
And S7, timing is started when the real-time temperature of the food material reaches the preset temperature, and the timing duration is switched to the second heating power to heat the food material when the timing duration reaches the second preset time. Specifically, when the food material reaches the preset temperature, the full-power heating is continuously used, but at the moment, the full-power heating needs to be started to be timed, and the duration of the full-power continuous heating is limited to be the second preset time. The second preset time is obtained by calculating the full power, the difference between the preset temperature and the boiling point temperature, the food capacity of the chef machine and the specific heat capacity of the food, the full power is used for continuously heating the food after the second preset time, the real-time temperature of the food reaches the boiling state or just reaches the boiling state, then the food is switched to the second heating power to continuously heat the food, the second heating power is smaller than the full power, the second heating power is smaller than the first heating power, the heating efficiency can be guaranteed, the food can be continuously boiled, and the food is prevented from overflowing due to over boiling. Alternatively, switching to the second heating power to heat the food material comprises: and switching to a second heating power corresponding to the current working mode to heat the food material, wherein the working mode and the second heating power are in one-to-one correspondence.
In this embodiment, when the temperature of the food material is low, the full-power heating is firstly used, the full-power heating is continuously used after the preset temperature is reached, the time for the full-power heating is limited, and the full-power heating is switched to the second heating power after the full-power heating is finished. This well heating mode had both guaranteed heating efficiency, had avoided edible material to overboiled the excessive.
In a preferred embodiment, the chef machine heating system comprises:
and the temperature detection unit is used for receiving the heating starting instruction and acquiring the initial temperature of the food material in the cooker. Specifically, a heating key for starting heating is arranged on the cook machine, and a heating instruction is generated after a user presses the heating key. Or, the chef machine comprises a communication module for receiving a heating starting instruction, and the communication module receives the heating starting instruction sent by the external equipment. The cook machine also comprises a temperature sensor used for acquiring the initial temperature of the food material in the cook machine, and after the food material is added into the cook machine, the temperature sensor acquires the initial temperature of the food material in the food material. Or after the food material is added into the cook machine, the temperature sensor does not immediately acquire the initial temperature of the food material, but acquires the initial temperature of the food material in the cook machine after receiving the heating starting instruction.
The first judging unit is used for judging whether the initial temperature of the food material is greater than a preset temperature, and the preset temperature is less than the boiling point temperature of the water where the cook machine is located. Specifically, the boiling point temperatures of water in different regions are different, and the present embodiment provides four ways of obtaining the boiling point temperatures:
the first acquisition mode is as follows: the cook machine is stored with the corresponding relation between the position information and the boiling point temperature, and the positioning module of the cook machine obtains the boiling point temperature of the position of the cook machine according to the corresponding relation between the position information and the boiling point temperature after acquiring the position information.
The second acquisition mode is as follows: the cook machine is stored with the corresponding relation between the position information and the boiling point temperature, the cook machine is connected with the smart phone through the short-distance communication module, the smart phone sends the position information to the cook machine, and the boiling point temperature of the position where the cook machine is located is obtained according to the corresponding relation between the position information and the boiling point temperature.
The third acquisition mode is as follows: the cook machine passes through short distance communication module and connects the smart mobile phone, and the storage has the corresponding relation of positional information and boiling point temperature in the smart mobile phone, and after the locating module of smart mobile phone acquireed positional information, the boiling point temperature that obtains the position of cook machine according to the corresponding relation of positional information and boiling point temperature sends the boiling point temperature to the cook machine.
The fourth acquisition mode: the selling area is known when the chef machine leaves the factory, and the boiling temperature of the area is stored in the chef machine.
After the boiling point temperature of the water where the cook machine is located is obtained, a preset temperature is further set, and the preset temperature is smaller than the boiling point temperature of the water where the cook machine is located. The difference between the preset temperature and the boiling point temperature is stored in the cook machine, and after the boiling point temperature of the water where the cook machine is located is obtained, the preset temperature where the cook machine is located can be calculated through the difference between the preset temperature and the boiling point temperature. And after the initial temperature and the preset temperature of the food material are obtained, judging whether the initial temperature of the food material is greater than the preset temperature. Alternatively, the preset temperature is 83 ℃.
The first heating unit is used for heating the food material by using first heating power when the initial temperature of the food material is greater than the preset temperature, and switching to second heating power to heat the food material when the heating time reaches a first preset time; the second heating power is smaller than the first heating power, and the first heating power is smaller than the full power, wherein the full power is the maximum heating power of the chef machine. In this embodiment, the food material is heated by using the first heating power, and is switched to the second heating power to heat the food material when the heating duration reaches the first preset time, and the first preset time is calculated according to the first heating power, the capacity of the chef machine food material, the specific heat capacity of the food material, and the like. Heating is carried out for a first preset time, so that the food materials basically reach a boiling state or just reach the boiling state, then the food materials are switched to second heating power to continue heating, the second heating power is smaller than the first heating power, heating efficiency can be guaranteed, the food materials continue to boil, and the food materials are prevented from overflowing due to over-boiling.
The difference of the boiling points of the water in different regions is considered, and the food materials are heated by adopting the sectional power division, so that the heating efficiency is ensured, and the food materials are prevented from overflowing due to over-boiling.
In some embodiments, the chef machine heating system further comprises:
and the second heating unit is used for heating the food materials with full power, and the initial temperature of the food materials is not more than the preset temperature.
And the second judging unit is used for acquiring the real-time temperature of the food material in the cooker in real time in the full-power heating process, and judging whether the difference between the real-time temperature of the food material and the preset temperature is within a preset range, wherein the real-time temperature of the food material is less than the preset temperature. Alternatively, the predetermined range is greater than 0 ℃ and 2 ℃ or less.
The stirring unit is used for driving a stirring motor of the chef machine to rotate when the difference between the real-time temperature of the food material and the preset temperature is within a preset range, stirring the food material by a stirring module linked with the stirring motor, and stopping rotating the stirring motor when the real-time temperature of the food material reaches the preset temperature. Specifically, if the difference between the real-time temperature of the food material and the preset temperature is within the preset range, it is indicated that the real-time temperature of the food material is close to the preset temperature, but since most of cooks heat from the bottom, there may be inconsistency in the temperatures of the food material, so that the stirring motor of the cooks is driven to rotate when the real-time temperature of the food material is close to the preset temperature, and the stirring module linked with the stirring motor stirs the food material, so that the food material is uniformly mixed, and the accuracy of temperature measurement is ensured. Alternatively, when the stirring motor for driving the chef machine rotates, the rotating speed of the stirring motor is less than the preset rotating speed, namely the food material is stirred at a small rotating speed, and the properties of the food material are not influenced. The food materials are heated and stirred simultaneously, and the stirring motor stops rotating when the real-time temperature of the food materials reaches the preset temperature.
And the timing unit is used for starting timing when the real-time temperature of the food material reaches the preset temperature and switching to the second heating power to heat the food material when the timing duration reaches the second preset time. Specifically, when the food material reaches the preset temperature, the full-power heating is continuously used, but at the moment, the full-power heating needs to be started to be timed, and the duration of the full-power continuous heating is limited to be the second preset time. The second preset time is obtained by calculating the full power, the difference between the preset temperature and the boiling point temperature, the food capacity of the chef machine and the specific heat capacity of the food, the full power is used for continuously heating the food after the second preset time, the real-time temperature of the food reaches the boiling state or just reaches the boiling state, then the food is switched to the second heating power to continuously heat the food, the second heating power is smaller than the full power, the second heating power is smaller than the first heating power, the heating efficiency can be guaranteed, the food can be continuously boiled, and the food is prevented from overflowing due to over boiling. Alternatively, switching to the second heating power to heat the food material comprises: and switching to a second heating power corresponding to the current working mode to heat the food material, wherein the working mode and the second heating power are in one-to-one correspondence.
In this embodiment, when the temperature of the food material is low, the full-power heating is firstly used, the full-power heating is continuously used after the preset temperature is reached, the time for the full-power heating is limited, and the full-power heating is switched to the second heating power after the full-power heating is finished. This well heating mode had both guaranteed heating efficiency, had avoided edible material to overboiled the excessive.
In a preferred embodiment, the chef machine includes a temperature sensor, a memory, and a processor, the processor being connected to the temperature sensor and the memory, respectively. The temperature sensor is used for detecting the temperature of food materials in the cooker, and the memory is used for storing computer instructions; the processor is configured to execute computer instructions to implement the chef heating method as described above. Alternatively, the chef machines include, but are not limited to, wall breaking machines, coffee machines, and the like. The chef machine of this embodiment considers the difference of the boiling point of different district water to adopt segmentation fractional power heating to eat the material, both guaranteed heating efficiency, avoid again eating the material and overboiled the excessive overflow of boiling.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
Those of skill would further appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware, computer software, or combinations of both, and that the various illustrative components and steps have been described above generally in terms of their functionality in order to clearly illustrate this interchangeability of hardware and software. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention.
The steps of a method or algorithm described in connection with the embodiments disclosed herein may be embodied directly in hardware, in a software module executed by a processor, or in a combination of the two. A software module may reside in Random Access Memory (RAM), memory, Read Only Memory (ROM), electrically programmable ROM, electrically erasable programmable ROM, registers, hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and are intended to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the scope of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be covered by the claims of the present invention.
Claims (10)
1. A cook machine heating method, comprising:
s1, receiving a heating starting instruction, and acquiring the initial temperature of the food material in the chef machine;
s2, judging whether the initial temperature of the food material is higher than a preset temperature, wherein the preset temperature is lower than the boiling temperature of the water where the chef machine is located;
s3, if yes, heating the food material by using the first heating power, and switching to the second heating power to heat the food material when the heating time reaches the first preset time;
wherein the second heating power is less than the first heating power, the first heating power is less than full power, and the full power is the maximum heating power of the chef machine.
2. The chef heating method of claim 1, further comprising, after step S2:
s4, if the initial temperature of the food material is not greater than the preset temperature, heating the food material by using the full power;
s5, acquiring the real-time temperature of the food material in the cooker in real time in the full-power heating process, and judging whether the difference between the real-time temperature of the food material and the preset temperature is within a preset range, wherein the real-time temperature of the food material is smaller than the preset temperature;
and S6, if yes, driving a stirring motor of the chef machine to rotate, stirring the food materials by a stirring module linked with the stirring motor, and stopping the rotation of the stirring motor when the real-time temperature of the food materials reaches the preset temperature.
3. The cook machine heating method according to claim 2, wherein said driving the stirrer motor of said cook machine to rotate in step S6 comprises: the stirring motor of the chef machine is driven to rotate, and the rotating speed of the stirring motor is smaller than the preset rotating speed.
4. The chef heating method of claim 2, further comprising, after step S6:
and S7, timing is started when the real-time temperature of the food material reaches the preset temperature, and the timing duration is switched to second heating power to heat the food material when reaching second preset time.
5. The chef heating method of claim 1 or 4, wherein the switching to the second heating power to heat the food material comprises:
and switching to a second heating power corresponding to the current working mode to heat the food material, wherein the working mode corresponds to the second heating power one to one.
6. The chef machine heating method of claim 2, wherein the predetermined temperature is 83 ℃;
the preset range is more than 0 ℃ and less than or equal to 2 ℃.
7. The chef machine heating method of claim 1, wherein the first heating power is half of a maximum heating power of the chef machine.
8. A cook machine heating system comprising:
the temperature detection unit is used for receiving a heating starting instruction and acquiring the initial temperature of the food materials in the cooker;
the first judging unit is used for judging whether the initial temperature of the food material is greater than a preset temperature, and the preset temperature is less than the boiling temperature of the ground water where the cook machine is located;
the first heating unit is used for heating the food material by using first heating power when the initial temperature of the food material is greater than the preset temperature, and switching to second heating power to heat the food material when the heating time reaches a first preset time;
wherein the second heating power is less than the first heating power, and the first heating power is less than a full power, wherein the full power is a maximum heating power of the chef machine.
9. The chef heating system of claim 8, further comprising:
the second heating unit is used for heating the food material by using the full power, and the initial temperature of the food material is not more than the preset temperature;
the second judging unit is used for acquiring the real-time temperature of the food material in the cook machine in real time in the full-power heating process, and judging whether the difference between the real-time temperature of the food material and the preset temperature is within a preset range or not, wherein the real-time temperature of the food material is smaller than the preset temperature;
and the stirring unit is used for driving a stirring motor of the chef machine to rotate when the difference between the real-time temperature of the food material and the preset temperature is within a preset range, and stirring the food material by a stirring module linked with the stirring motor, wherein the real-time temperature of the food material reaches the preset temperature, and the stirring motor stops rotating.
10. A chef machine, comprising a temperature sensor, a memory and a processor, wherein the processor is connected to the temperature sensor and the memory respectively;
the temperature sensor is used for detecting the temperature of food materials in the chef machine;
the memory is to store computer instructions;
the processor is configured to execute the computer instructions to implement the chef machine heating method of any one of claims 1 to 7.
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