CN113100643A - Oven and food cooking method - Google Patents
Oven and food cooking method Download PDFInfo
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- CN113100643A CN113100643A CN202110578251.8A CN202110578251A CN113100643A CN 113100643 A CN113100643 A CN 113100643A CN 202110578251 A CN202110578251 A CN 202110578251A CN 113100643 A CN113100643 A CN 113100643A
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- oven
- heating 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The application provides an oven and a method for cooking food materials, relates to the field of baking equipment, and improves the use experience of a user on the oven. The oven includes: the electric heating conversion speed of the second heating device is larger than that of the first heating device, and the electric heating conversion efficiency of the second heating device is larger than that of the first heating device.
Description
Technical Field
The application relates to the field of baking equipment, in particular to an oven and a food cooking method.
Background
With the rapid development of the economy of China, the living standard of people is continuously improved, and the requirements of people on the quality of life are higher and higher. The oven is used as a main kitchen appliance, and provides a great deal of convenience for family life.
However, in the process of baking beefsteak and other food materials in the conventional oven, the heating speed of the resistance-type heating pipe of the conventional oven is relatively low, the radiated heat cannot quickly bake the surfaces of the meat food materials, the water in the food materials is seriously drained after the meat food materials are baked for a long time, the color and the taste are poor, and the use experience of a user is influenced.
Disclosure of Invention
The application provides an oven and a food cooking method, which are used for improving the use experience of a user on the oven.
In a first aspect, the present application provides an oven, comprising: the electric heating conversion speed of the second heating device is larger than that of the first heating device, and the electric heating conversion efficiency of the second heating device is larger than that of the first heating device.
The baking requirements under different baking scenes are different, for example, in the cooking process of food materials such as steak and the like, high-temperature treatment is firstly needed to coke the surface of the food materials, moisture is locked, and then the food materials are baked at low temperature to make the interior of the food materials well cooked. The oven provided by the embodiment of the application is provided with two types of heating devices, namely a first heating device and a second heating device. The first heating device is low in electrothermal conversion speed and electrothermal conversion efficiency, and the second heating device is high in electrothermal conversion speed and electrothermal conversion efficiency. Therefore, in a baking scene needing rapid temperature rise, the oven can preferentially use the second heating device; in a baking scene requiring slow temperature rise, the oven can preferentially use the first heating device. That is, compare in traditional oven, the oven that this application embodiment provided can adapt to the needs of toasting under the different scene of toasting better, promotes the effect of toasting to eating the material, has promoted the user and has experienced to the use of oven.
Use the oven of this application example to be applied to the scene of eating materials such as beefsteak and toasting as the example, can carry out the high temperature to eating materials such as beefsteak through using the equal great second heating device of electric heat conversion rate and electric heat conversion efficiency, the surface of eating materials such as coking beefsteak pins and eats the inside moisture of material, then use the equal less first heating device of electric heat conversion rate and electric heat conversion efficiency, carry out the low temperature baking to eating materials such as beefsteak, make eating materials such as beefsteak reach the maturity that needs, accomplish eating materials such as beefsteak and cook.
In some embodiments, the first heating device is a resistance heating tube and the second heating device is a carbon fiber heating tube.
In some embodiments, the second heating device is disposed on an upper surface of the inner container, or the second heating device is disposed on a lower surface of the inner container.
In some embodiments, a reflective cover is disposed between the second heating device and the inner container.
In some embodiments, the outer surface of the second heating device on the side close to the inner container is coated with a reflective coating.
In some embodiments, the oven further comprises a scanning device or a camera.
In a second aspect, the present application provides a method for cooking food materials, the method comprising: the method comprises the steps that an oven obtains product information of food materials, wherein the product information comprises at least one of the category, the weight or the thickness grade; the oven determines a cooking scheme of the food material according to the product information; the oven executes a cooking recipe for the food material to cook the food material.
Compare in the traditional scheme that needs the manual work to set up oven culinary art process, the oven that this application embodiment provided need not artifical the participation, can automatic identification eat the kind of material, product information such as weight or thickness grade to formulate reasonable culinary art scheme and cook eating the material, thereby improve the oven and toast the effect to eating the material, improve the user and experience the use of oven.
In some embodiments, the oven includes a scanning device; the oven acquires the product information of food materials, including: the oven scans the label on the surface of the outer package of the food material through the scanning device to acquire the product information of the food material.
In some embodiments, the oven includes a camera; the oven acquires the product information of food materials, including: shooting a picture of the food material by the oven through the shooting device; and the oven carries out image recognition processing on the pictures of the food materials to acquire the product information of the food materials.
In some embodiments, the cooking profile of the food item is used to indicate the cooking time and the cooking temperature at each stage of the cooking process of the food item.
In a third aspect, the present application provides a food cooking apparatus comprising an identification module, a processing module and a cooking module. The identification module is used for acquiring product information of food materials, and the product information comprises at least one of category, weight or thickness grade. And the processing module is used for determining the cooking scheme of the food material according to the product information. A cooking module for executing a cooking recipe of the food material to cook the food material.
In some embodiments, the identification module is specifically configured to: the label on the surface of the outer package of the food material is scanned through the scanning device, and the product information of the food material is obtained.
In some embodiments, the identification module is specifically configured to: shooting a picture of the food material through a shooting device; and the oven carries out image recognition processing on the pictures of the food materials to acquire the product information of the food materials.
In some embodiments, the cooking profile of the food item is used to indicate the cooking time and the cooking temperature at each stage of the cooking process of the food item.
In a fourth aspect, an embodiment of the present application provides another food cooking device, including a processor, where the processor is configured to be coupled with a memory, and read and execute instructions in the memory, so as to implement the food cooking method provided in the second aspect.
In some embodiments, the food cooking appliance may further comprise a memory for storing program instructions and data for the food cooking appliance. Further optionally, the food cooking appliance may further comprise a transceiver for performing the steps of transceiving data, signaling or information under the control of the processor of the food cooking appliance.
In a fifth aspect, an embodiment of the present application provides a computer-readable storage medium, where instructions are stored in the computer-readable storage medium, and when the instructions are executed by a computer, the method for cooking food materials as provided in the second aspect is implemented.
In a sixth aspect, an embodiment of the present invention provides a computer program product, which is directly loadable into a memory and contains software codes, and which, when loaded and executed by a computer, is capable of implementing the food cooking method as provided in the second aspect.
It should be noted that all or part of the computer instructions may be stored on the computer readable storage medium. The computer-readable storage medium may be packaged with a processor of the food cooking device, or may be packaged separately from the processor of the food cooking device, which is not limited in this application.
For the descriptions of the third to sixth aspects in the present application, reference may be made to the detailed description of the second aspect; in addition, for the beneficial effects described in the third to sixth aspects, reference may be made to the beneficial effect analysis of the second aspect, and details are not repeated here.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic structural diagram of a conventional oven provided in an embodiment of the present application;
fig. 2 is a schematic structural diagram of an oven provided in an embodiment of the present application;
fig. 3 is a schematic structural diagram of a second heating device according to an embodiment of the present disclosure;
fig. 4 is a schematic structural diagram of a second heating device according to an embodiment of the present disclosure;
fig. 5 is a schematic structural diagram of a first heating device and a second heating device according to an embodiment of the present disclosure;
fig. 6 is a schematic flow chart of a food material cooking method according to an embodiment of the present application;
fig. 7 is a schematic structural view of a food cooking device according to an embodiment of the present application;
fig. 8 is a schematic structural view of another food cooking device according to an embodiment of the present application.
Detailed Description
The oven and the method for cooking food provided by the embodiment of the application are described in detail below with reference to the accompanying drawings.
The term "and/or" herein is merely an association describing an associated object, meaning that three relationships may exist, e.g., a and/or B, may mean: a exists alone, A and B exist simultaneously, and B exists alone.
The terms "first" and "second" and the like in the description and drawings of the present application are used for distinguishing different objects or for distinguishing different processes for the same object, and are not used for describing a specific order of the objects.
Furthermore, the terms "including" and "having," and any variations thereof, as referred to in the description of the present application, are intended to cover non-exclusive inclusions. For example, a process, method, system, article, or apparatus that comprises a list of steps or elements is not limited to only those steps or elements listed, but may alternatively include other steps or elements not listed, or inherent to such process, method, article, or apparatus.
It should be noted that in the embodiments of the present application, words such as "exemplary" or "for example" are used to indicate examples, illustrations or explanations. Any embodiment or design described herein as "exemplary" or "e.g.," is not necessarily to be construed as preferred or advantageous over other embodiments or designs. Rather, use of the word "exemplary" or "such as" is intended to present concepts related in a concrete fashion.
In the description of the present application, the meaning of "a plurality" means two or more unless otherwise specified.
As shown in fig. 1, the conventional oven 100 uses a top resistance heating pipe 11, a back resistance heating pipe 12 and a bottom resistance heating pipe 13 to bake food materials such as beefsteak. In the process of baking food materials such as beefsteak, the heating mode of the resistance heating pipe has the defect of slow heating speed, so that the temperature in the oven is slowly heated, the surface of the crisp meat food materials cannot be quickly baked by the radiated heat, the surface of the food materials is coked, moisture is locked, the moisture in the food materials is seriously leaked due to long-time baking, the moisture of the food materials such as beefsteak is dried, the color and the taste are poor, and the use experience of a user is influenced.
In order to solve the above problem, as shown in fig. 2, an embodiment of the present application provides an oven including: the inner container 21, and at least one first heating device 22 and at least one second heating device 23 arranged on the inner container, the electrothermal conversion speed of the second heating device 23 is greater than that of the first heating device 22, and the electrothermal conversion efficiency of the second heating device 23 is greater than that of the first heating device 22.
Note that, since the electrothermal conversion rate of the second heating device 23 is greater than the electrothermal conversion rate of the first heating device 22, the temperature increase rate of the second heating device 23 is greater than the temperature increase rate of the first heating device 22. And since the electrothermal conversion efficiency of the second heating device 23 is greater than that of the first heating device 22, the temperature of the second heating device 23 is greater than that of the first heating device 22 under the same power. Thus, the second heating device 23 can provide baking with a faster temperature rise and a higher temperature; the first heating means 22 may provide a slower warming, lower temperature toast. Therefore, different heating devices in the oven are applied in different scenes to meet different requirements for baking in different scenes.
For example, in cooking of food materials such as steak, it is necessary to first conduct a high temperature treatment to char the surface and lock the moisture, and then to conduct a low temperature baking to make the interior of the food material well cooked. This application is through setting up the equal different first heating device 22 of electric heat conversion rate and electric heat conversion efficiency and second heating device 23, can be through controlling the equal great second heating device 23 of electric heat conversion rate and electric heat conversion efficiency, eat material such as beefsteak and carry out the high temperature and toast, the surface of eating material such as coking beefsteak, pin and eat inside moisture of material, then control electric heat conversion rate and the equal less first heating device 22 of electric heat conversion efficiency, eat material such as beefsteak and carry out the low temperature and toast, it reaches the maturity of demand to make the food material such as beefsteak, accomplish the cooking of eating material such as beefsteak. The application provides an oven passes through the first heating device 22 and the second heating device 23 of the equal difference of combination control electric heat conversion rate and electric heat conversion efficiency, also improve the programming rate in the culinary art initial stage, quick coking eats the material surface, pin moisture, eat material surface coking back, reduce the baking temperature, to eating the material ripe, in the culinary art process, the oven that this application provided has realized the accurate control to the temperature, improved the culinary art effect of the oven to edible materials such as beefsteak, promoted the use experience of user to the oven.
As a possible implementation manner, the inner container of the oven is disposed inside the oven body, and the at least one first heating device 22 and the at least one second heating device 23 may be disposed between the inner container and the oven body. For example, as shown in fig. 2, in an oven inner container structure schematic diagram provided in an embodiment of the present application, the second heating device 23 is disposed outside the inner container, that is, between the inner container and the oven body.
As another possible implementation manner, the at least one first heating device 22 and the at least one second heating device 23 may also be disposed inside the inner container, so that the heating devices directly bake the food material.
In some embodiments, the first heating device 22 may be a resistance heating tube and the second heating device 23 may be a carbon fiber heating tube.
The carbon fiber is a pure black material, so that in the process of electric and thermal conversion, the visible light is very small, and the electric and thermal conversion efficiency reaches over 95 percent. Compared with a heater using nickel-chromium, tungsten-molybdenum and other materials as a heating element, the energy can be saved by 30 percent, and the radiation temperature of the heater is 30 ℃ higher than that of a nickel-chromium metal electric heating tube and 15 ℃ higher than that of a tungsten-molybdenum wire quartz electric heating tube under the same power. The carbon fiber heating pipe is a high-tech product different from traditional electric heating pipes such as metal wires, halogens and the like, and has the excellent performances of long service life, high electric heating conversion efficiency, high electric heating conversion speed, far infrared radiation, health, environmental protection and the like. The carbon fiber heating pipe has the advantages of large power margin, high temperature resistance, strong high heat capacity, long service life, random power adjustment and the like.
The light radiation of the carbon fiber heating pipe is concentrated in an infrared band between 1.5 and 15 mu m, the carbon fiber heating pipe has stronger absorptivity to carbohydrate, has good carbon atom resonance effect, and greatly improves the product efficiency. Compared with the infrared ray of a metal heating body and the like, the carbon fiber heating pipe has the advantages that the absorption wavelength of organic matters and the infrared radiation intensity are respectively improved by more than 30 percent. The carbon fiber heating pipe irradiates and processes the food material, and the food material can keep original taste and flavor due to strong infrared radiation permeability, fast temperature rise time and short conditioning time, and the user experience degree is higher.
Compared with the traditional resistance heating pipe, the carbon fiber heating pipe has the advantages of high electric-heat conversion efficiency and high electric-heat conversion speed. So, this oven can make up the use to resistance heating pipe and carbon fiber heating pipe, at the culinary art initial stage, utilizes carbon fiber heating pipe, carries out quick high temperature and toasts, and the surface is eaten in the coking, pins to eat inside moisture of material. And (4) in the middle and later cooking stages, slowly baking at low temperature by using a resistance heating pipe until the interior of the food material reaches the standard cooked degree. The application provides an oven has realized the accurate control to the temperature at whole culinary art in-process, has improved the culinary art effect of oven to edible materials such as beefsteak, has promoted the user and has experienced the use of oven.
It should be noted that, since the carbon fiber heating tube is used for roasting food materials at a higher roasting temperature under the same power for a long time, the surface of the food materials is easily burnt, but the interior of the food materials does not reach the standard degree of ripeness, so that low-temperature roasting is required to make the interior of the food materials reach the standard degree of ripeness. In addition, the power and current of the household appliance are limited, the current of the oven is not more than 16A, and when the resistance heating pipe is adopted in the oven, the power and current are out of limit. When the oven adopts carbon fiber heating pipes completely, the problems of uneven baking and heating and poor experience of burnt surface of food materials exist. Therefore, the oven comprises the carbon fiber heating pipes and the resistance heating pipes, so that the oven can apply the heating pipes made of different materials according to different baking scenes, the advantages of the two heating pipes are favorably and fully utilized, and the baking requirements under different scenes are met.
The embodiment of the present application does not limit the arrangement positions of the first heating device 22 and the second heating device 23 in the inner container. The first heating device 22 can be arranged on the inner surface of the inner container or the outer surface of the inner container; the second heating device 23 may be disposed on the inner surface of the inner container, or may be disposed on the outer surface of the inner container.
For example, the second heating device 23 may be disposed on the upper surface of the inner container, the first heating device 22 may be disposed on the upper surface of the inner container, and the first heating device 22 and the second heating device 23 may be disposed horizontally or vertically.
For another example, the second heating device 23 may be disposed on the lower surface of the inner container. The first heating device 22 can be disposed on the lower surface of the inner container, and the first heating device 22 and the second heating device 23 are disposed horizontally or vertically.
In some embodiments, a reflective cover is disposed between the second heating device 23 and the inner container, and the reflective cover may be made of stainless steel or other metals to increase the radiation efficiency of the carbon fiber tube.
In some embodiments, the outer surface of the second heating device 23 near the inner container is coated with a reflective coating to reflect the heat generated by the carbon fiber heating tube.
Illustratively, when the second heating device 23 is disposed on the upper surface of the inner container, the upper surface of the inner container is coated with a reflective coating. When the second heating device 23 is arranged on the lower surface of the inner container, the lower surface of the inner container is coated with a reflective coating.
It will be appreciated that the reflective coating and the reflector can be provided simultaneously to further increase the radiant efficiency of the carbon fiber heating tube.
In some embodiments, the plurality of second heating devices are independent of each other, and can be controlled in combination to realize different power combinations. For example, as shown in fig. 4, the number of the second heating devices 23 may be 3, and the power may be 800W, 1000W, 1500W, respectively. The power combinations may be 800W, 1000W, 1500W, 1800W, 2300W, 2500W, 3300W. The oven can control the plurality of second heating devices 23 to realize different power combinations according to different temperature requirements.
In some embodiments, the second heating device 23 may be disposed in a ring shape, a rectangular shape, a U-shape, etc., without limitation. It should be noted that, for example, the second heating device 23 is a carbon fiber heating pipe, and the power and the length of the carbon fiber heating pipe are positively correlated, that is, the longer the length of the carbon fiber heating pipe is, the higher the power of the carbon fiber heating pipe is.
Alternatively, the shapes of the plurality of second heating means 23 in the same plane may be different. Illustratively, as shown in FIG. 3, the second heating device 23-1 has a rectangular shape and the second heating device 23-2 has an M-shape.
Alternatively, the shapes of the plurality of second heating means 23 in the same plane may be the same or similar. Illustratively, as shown in FIG. 4, the second heating device 23-3, the second heating device 23-4, and the second heating device 23-5 are each annular.
Alternatively, the second heating device 23 and the first heating device 22 may be disposed on the same surface of the inner container. Illustratively, as shown in FIG. 5, the first heating device 22-1, the first heating device 22-2, the second heating device 23-3, the second heating device 23-4, and the second heating device 23-5 are disposed on the same surface.
Alternatively, the second heating device 23 and the first heating device 22 may also be arranged on different planes of the inner container.
In some embodiments, the inner container of the oven can be further provided with a soaking fan, and the oven diffuses the heat in the heating device area to the periphery for multiple times through the soaking fan, so that the heat in the inner container of the oven is distributed more uniformly, the baking efficiency of the oven is improved, and the probability of baking paste or baking bad food is reduced.
In some embodiments, the oven further comprises a scanning device or a camera. The scanning device or the shooting device is used for acquiring product information of the food material, and the product information may include at least one of a category, a weight, or a thickness grade.
For example, the scanning device may be a barcode scanner of a two-dimensional code, and the photographing device may be a camera, and the like, which is not limited thereto.
In the traditional meat food material baking process, a frying pan is generally used for frying the surface of the food material to be crisp, locking the moisture and then baking the food material in an oven. In the baking process of the oven, parameters such as the temperature of the oven, the baking time and the like need to be manually set. According to the scheme, under the condition of not depending on an internal probe of a real object, the proper set time is difficult to select according to information such as the type, the thickness and the weight of food materials (such as steak), and the doneness of the food materials is difficult to accurately control only depending on the use experience of a user.
To solve the above technical problem, as shown in fig. 6, an embodiment of the present application provides a method for cooking a food material, including:
s301, the oven acquires the product information of the food material.
Wherein the product information may include at least one of a category, a weight, or a thickness grade. The food can be beef steak, pork steak, mutton steak, etc., the weight can be light, medium, large, etc., the thickness grade can be less than 20mm, more than or equal to 20mm, less than 25mm, more than 25mm, etc.,
as a possible implementation, in the case where the oven comprises scanning means; this oven can scan the label on the extranal packing surface of eating the material through scanning device, acquires the product information of eating the material.
As another possible implementation, in the case where the oven comprises a camera; the oven can shoot pictures of food materials through the shooting device; and the oven carries out image recognition processing on the pictures of the food materials to acquire the product information of the food materials.
It should be understood that the oven described above may be used with the oven shown in fig. 2, or with other types of ovens.
S302, the oven determines a cooking scheme of the food material according to the product information;
the cooking scheme of the food material is used for indicating the cooking time and the cooking temperature of each stage in the cooking process of the food material.
It should be noted that the cooking process of the food material may include an initial preheating stage, a high temperature coking stage, and a low temperature baking stage. In the initial preheating stage, the baking oven preheats the baking tray to enable the temperature of the baking tray to reach more than 280 ℃, so that the surface and the interior of the beefsteak can be rapidly heated. After the initial preheating stage is finished, the food materials are put into a baking tray and enter a high-temperature coking stage. In the high-temperature coking stage, the oven is used for baking the food materials at high temperature, so that the surfaces of the food materials are coked, and the moisture in the food materials is locked. In the low-temperature baking stage, the baking oven continues to bake the food materials at low temperature, and under the condition that the surfaces of the food materials are not burnt and baked, the interior of the food materials reaches the standard ripeness.
It will be appreciated that the cooking profile of the food material is used to indicate the initial warm-up phase, the high temperature scorch phase, the cooking duration of the low temperature toast phase and the cooking temperature. For example, initial preheat phase, 2 minutes, 280 degrees.
As a possible implementation manner, the oven may be preset with a product information base, or may be networked with a cloud server, and when the product information of the food material needs to be determined, the product information of the food material is determined by the cloud server.
Optionally, the cooking scheme of the food material may further include a position of the baking tray. For example, the second heating device and the second heating device are arranged on the upper surface of the inner container, and the baking tray can be arranged on the first layer or the second layer. For example, when the food material is light steak, the thickness of which is less than 20mm, the baking tray can be placed on the first layer. For another example, when the food material is medium-sized beefsteak, the thickness of the food material is more than or equal to 20mm and less than 25mm, the baking tray can be placed on the second layer.
S303, the oven executes a cooking recipe of the food material to cook the food material.
For example, assuming the food material is steak, the thickness is less than 20mm and the weight is light. The oven executes a cooking recipe for the food material. In the initial preheating stage, the oven starts the second heating device, for example, 800W +1000W, and preheats for 2 minutes at 1800W, so that the temperature of the baking tray reaches 280 ℃. And opening the oven door, putting the beefsteak into the baking tray by a user, and enabling the oven to enter a high-temperature coking stage. In the high-temperature coking stage, the oven starts the second heating device, for example, 800W +1000W, and bakes for 5 minutes at 1800W, so as to coke the surface of the food material and lock the moisture inside the food material. And in the low-temperature baking stage, the second heating device is closed, the first heating device is opened, and the food materials are continuously baked for 10 minutes until the interior of the food materials reaches the standard cooked degree.
As another example, assuming the food material is steak, the thickness is 20mm or more and 25mm or less. The oven executes a cooking recipe for the food material. In the initial preheating stage, the oven starts the second heating device, for example, 800W +1000W, and preheats for 2 minutes at 1800W, so that the temperature of the baking tray reaches 280 ℃. And opening the oven door, putting the beefsteak into the baking tray by a user, and enabling the oven to enter a high-temperature coking stage. In the high-temperature coking stage, the oven starts the second heating device, for example, 800W +1000W +1500W, and bakes for 5 minutes at 3300W power, so as to coke the surface of the food material and lock the moisture inside the food material. And in the low-temperature baking stage, the second heating device is closed, the first heating device is opened, and the food materials are continuously baked for 15 minutes until the interior of the food materials reaches the standard cooked degree.
Compare in the traditional scheme that needs the manual work to set up oven culinary art process, the oven that this application embodiment provided need not artifical the participation, can automatic identification eat the kind of material, product information such as weight or thickness grade to formulate reasonable culinary art scheme and cook eating the material, thereby improve the oven and toast the effect to eating the material, improve the user and experience the use of oven.
It can be seen that the foregoing describes the solution provided by the embodiments of the present application primarily from a methodological perspective. To implement the above functions, it includes hardware structures and/or software modules for performing the respective functions. Those of skill in the art will readily appreciate that the various illustrative modules and algorithm steps described in connection with the embodiments disclosed herein may be implemented as hardware or combinations of hardware and computer software. Whether a function is performed as hardware or computer software drives hardware depends upon the particular application and design constraints imposed on the solution. 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.
In the embodiment of the application, the food material cooking device may be divided into the functional modules according to the method example, for example, each functional module may be divided corresponding to each function, or two or more functions may be integrated into one processing module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. Optionally, the division of the modules in the embodiment of the present application is schematic, and is only a logic function division, and there may be another division manner in actual implementation.
Fig. 7 is a schematic structural view of a food cooking device according to an embodiment of the present application. The food cooking device is used for realizing accurate control of the cooking degree of food and improving the use experience of a user on an oven, for example, the food cooking device is used for executing the food cooking method shown in fig. 6, and comprises the following steps: an identification module 401, a processing module 402 and a cooking module 403.
The identification module 401 is configured to obtain product information of the food material, where the product information includes at least one of a category, a weight, or a thickness grade.
A processing module 402, configured to determine a cooking scheme of the food material according to the product information.
A cooking module 403, configured to execute a cooking recipe of the food material to cook the food material.
In some embodiments, the identification module 401 is specifically configured to: the label on the surface of the outer package of the food material is scanned through the scanning device, and the product information of the food material is obtained.
In some embodiments, the identification module 401 is specifically configured to: shooting a picture of the food material through a shooting device; and the oven carries out image recognition processing on the pictures of the food materials to acquire the product information of the food materials.
In some embodiments, the cooking profile of the food item is used to indicate the cooking time and the cooking temperature at each stage of the cooking process of the food item.
As shown in fig. 8, the embodiment of the present invention further provides a schematic structural diagram of another food cooking apparatus, including a processor 62, a bus 63 and a communication interface 64; optionally, the food cooking apparatus may further include a memory 61, the memory 61 is used for storing computer execution instructions, and the processor 62 is connected to the memory 61 through a bus 63; when the food cooking apparatus is operated, the processor 62 executes the computer-executable instructions stored in the memory 61 to cause the food cooking apparatus to perform the food cooking method provided in the above embodiment.
In particular implementations, processor 62(62-1 and 62-2) may include one or more CPUs, such as CPU0 and CPU1 shown in FIG. 8, for example, as one embodiment. And as an example, the food cooking apparatus may include a plurality of processors 62, such as the processor 62-1 and the processor 62-2 shown in fig. 8. Each of the processors 62 may be a single-Core Processor (CPU) or a multi-Core Processor (CPU). Processor 62 may refer herein to one or more devices, circuits, and/or processing cores for processing data (e.g., computer program instructions).
The memory 61 may be a read-only memory (ROM) or other type of static storage device that can store static information and instructions, a Random Access Memory (RAM) or other type of dynamic storage device that can store information and instructions, an electrically erasable programmable read-only memory (EEPROM), a compact disc read-only memory (CD-ROM) or other optical disk storage, optical disk storage (including compact disc, laser disc, optical disc, digital versatile disc, blu-ray disc, etc.), magnetic disk storage media or other magnetic storage devices, or any other medium that can be used to carry or store desired program code in the form of instructions or data structures and that can be accessed by a computer, but is not limited to these. The memory 61 may be separate and coupled to the processor 62 via a bus 63. The memory 61 may also be integrated with the processor 62.
In some embodiments, the memory 61 is used for storing data in the present application and computer-executable instructions corresponding to the software programs for executing the present application. The processor 62 may implement various functions of the food cooking appliance by running or executing software programs stored in the memory 61 and invoking data stored in the memory 61.
The communication interface 64 is any device, such as a transceiver, for communicating with other devices or communication networks, such as a control system, a Radio Access Network (RAN), a Wireless Local Area Network (WLAN), and the like. The communication interface 64 may include a receiving unit to implement the receiving function and a transmitting unit to implement the transmitting function.
The bus 63 may be an Industry Standard Architecture (ISA) bus, a Peripheral Component Interconnect (PCI) bus, an extended ISA (enhanced industry standard architecture) bus, or the like. The bus 63 may be divided into an address bus, a data bus, a control bus, etc. For ease of illustration, only one thick line is shown in FIG. 8, but this is not intended to represent only one bus or type of bus.
An embodiment of the present invention further provides a computer-readable storage medium, where the computer-readable storage medium includes computer-executable instructions, and when the computer-executable instructions are executed on a computer, the computer is enabled to execute the food cooking method provided in the foregoing embodiment.
The embodiment of the present invention further provides a computer program product, where the computer program product includes a computer instruction, and when the computer instruction runs on a computer, the computer can implement the food cooking method provided in the above embodiment after being executed by the computer.
Those skilled in the art will recognize that, in one or more of the examples described above, the functions described in this invention may be implemented in hardware, software, firmware, or any combination thereof. When implemented in software, the functions may be stored on or transmitted over as one or more instructions or code on a computer-readable medium. Computer-readable media includes both computer storage media and communication media including any medium that facilitates transfer of a computer program from one place to another. A storage media may be any available media that can be accessed by a general purpose or special purpose computer.
Through the above description of the embodiments, it is clear to those skilled in the art that, for convenience and simplicity of description, the foregoing division of the functional modules is merely used as an example, and in practical applications, the above function distribution may be completed by different functional modules according to needs, that is, the internal structure of the device may be divided into different functional modules to complete all or part of the above described functions.
In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the modules or units is only one logical function division, and there may be other division ways in actual implementation. For example, various elements or components may be combined or may be integrated into another device, or some features may be omitted, or not implemented. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form. Units described as separate parts may or may not be physically separate, and parts displayed as units may be one physical unit or a plurality of physical units, may be located in one place, or may be distributed to a plurality of different places. 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, and can also be realized in a form of a software functional unit. The integrated unit, if implemented in the form of a software functional unit and sold or used as a stand-alone product, may be stored in a readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be essentially or partially contributed to by the prior art, or all or part of the technical solutions may be embodied in the form of a software product, where the software product is stored in a storage medium and includes several instructions to enable a device (which may be a single chip, a chip, or the like) or a processor (processor) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: various media capable of storing program codes, such as a U disk, a removable hard disk, a ROM, a RAM, a magnetic disk, or an optical disk.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (11)
1. An oven, comprising: the heating device comprises an inner container, and at least one first heating device and at least one second heating device which are arranged on the inner container, wherein the electric-heat conversion speed of the second heating device is greater than that of the first heating device, and the electric-heat conversion efficiency of the second heating device is greater than that of the first heating device.
2. The oven of claim 1, wherein the first heating device is a resistance heating tube and the second heating device is a carbon fiber heating tube.
3. The oven of claim 2, wherein the second heating device is disposed on an upper surface of the inner container, or the second heating device is disposed on a lower surface of the inner container.
4. The oven of claim 3, wherein a reflective hood is disposed between the second heating device and the inner container.
5. A toaster according to claim 2 or claim 3, wherein the outer surface of the second heating means adjacent the inner container is coated with a reflective coating.
6. The oven of claim 1, further comprising a scanning device or a camera.
7. A method of cooking a food material, the method comprising:
the method comprises the steps that an oven obtains product information of food materials, wherein the product information comprises at least one of the category, the weight or the thickness grade;
the oven determines a cooking scheme of the food material according to the product information;
the oven executes a cooking recipe for the food material to cook the food material.
8. The food cooking method of claim 7, wherein the oven comprises a scanning device; the oven acquires product information of food materials, including:
and the oven scans the label on the surface of the outer package of the food material through the scanning device to acquire the product information of the food material.
9. The food material cooking method of claim 7, wherein the oven comprises a camera; the oven acquires product information of food materials, including:
the oven shoots pictures of the food materials through the shooting device;
and the oven carries out image recognition processing on the pictures of the food materials to acquire the product information of the food materials.
10. The method of any one of claims 7 to 9, wherein the cooking profile of the foodstuff is indicative of the cooking time and the cooking temperature at each stage of the cooking process of the foodstuff.
11. An oven is characterized by comprising
The food material identification module is used for acquiring product information of food materials, wherein the product information comprises at least one of category, weight or thickness grade;
the processing module is used for determining a cooking scheme of the food material according to the product information;
a cooking module to execute a cooking recipe for the food material to cook the food material.
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| CN202110578251.8A CN113100643A (en) | 2021-05-26 | 2021-05-26 | Oven and food cooking method |
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Application publication date: 20210713 |