CN113133691A

CN113133691A - Preparation method of fish soup of wall-breaking food processor and wall-breaking food processor

Info

Publication number: CN113133691A
Application number: CN202010058488.9A
Authority: CN
Inventors: 王旭宁; 常情情
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2020-01-18
Filing date: 2020-01-18
Publication date: 2021-07-20
Anticipated expiration: 2040-01-18
Also published as: CN113133691B

Abstract

The invention discloses a method for preparing fish soup by using a wall-breaking food processor and the wall-breaking food processor, wherein the method comprises the following steps: when fish to be cooked is put into the cavity, the main control chip determines the amount of the crushed water required to be added into the cavity, wherein the amount of the crushed water is the amount of water required for crushing the fish to be cooked, and the amount of the crushed water is less than the total amount of water required for boiling the fish to be cooked; after the amount of the crushed water is added into the cavity, the main control chip controls the heating device to heat, fish and water in the cavity are heated to a first temperature and then crushed for the first time, and the crushed fish is boiled; wherein the first temperature is less than or equal to 60 ℃, and the first pulverization is used for primarily pulverizing the fish meat and the fish bone to dissolve the protein. The method for preparing the fish soup by the wall-breaking food processor and the wall-breaking food processor disclosed by the invention can be used for preparing the fish soup with high nutrition and improving the crushing effect of fish bones.

Description

Preparation method of fish soup of wall-breaking food processor and wall-breaking food processor

Technical Field

The invention relates to the field of kitchen household appliances, in particular to a method for making a fish soup of a wall-breaking food processor and the wall-breaking food processor.

Background

The traditional method for making fish soup is to put the whole fish into a frying pan and then add water to boil the fish until the fish is cooked. However, in this way, the user cannot eat the fish bones, the fish heads, the fish tails and the like, thereby wasting food and nutrients.

At present, the heating type wall-breaking food processor can break the whole fish by mechanical external force, so that the nutrient substances in the fish head, the fish body, the fish meat, the fish bone and the fish skin are all dissolved in water. However, the existing wall-breaking food machine is a process of firstly heating fish and all water, and then crushing and boiling at high temperature. Although the process enables the fish head, the fish body, the fish meat, the fish bone, the fish skin and other parts to be easily crushed at high temperature, the release of protein, solid matters, amino acid, calcium and other nutrient substances is poor, and the cooking effect of the fish soup is slightly poor.

Disclosure of Invention

In a first aspect, the application provides a preparation method of broken wall cooking machine fish soup, broken wall cooking machine includes cavity, heating device and main control chip, be provided with reducing mechanism in the cavity, the method includes:

when the fish to be cooked is placed in the cavity, the main control chip determines the amount of the crushed water required to be added into the cavity, wherein the amount of the crushed water is the amount of water required for crushing the fish to be cooked, and the amount of the crushed water is less than the total amount of water required for boiling the fish to be cooked;

after the crushed water amount is added into the cavity, the main control chip controls the heating device to heat, fish and water in the cavity are heated to a first temperature and then crushed for the first time, and the crushed fish is boiled;

wherein the first temperature is less than or equal to 60 ℃, and the first pulverization is used for primarily pulverizing the fish meat and the fish bone to dissolve the protein.

Optionally, after the fish and the water in the cavity are heated to the first temperature and then are crushed for the first time, before the crushed fish is boiled, the method further includes:

the main control chip determines the amount of boiled water required to be added into the cavity, and the sum of the amount of boiled water and the amount of crushed water is the total amount of water required for boiling the fish to be cooked;

and after the water boiling amount is added into the cavity, the crushed fish is boiled.

Optionally, the method further includes:

adding water into the cavity for multiple times to make the boiled water amount.

Optionally, the ratio of the crushed water amount to the fish to be cooked by weight is (1:2, 1: 0.5), and the ratio of the boiled water amount to the fish to be cooked by weight is (1: 2.5, 1: 2).

Optionally, boil out the fish after smashing, include:

a temperature rising stage: after the boiled water is added, the main control chip controls the heating device to heat, and the fish and the water in the cavity are heated to be boiled;

and (3) crushing for the second time: the main control chip controls the crushing device to crush for a first time at a first preset rotating speed and crush for a second time at a second preset rotating speed, and the second crushing is used for crushing the fish skin, the fish meat, the fish bones and the fish heads for the second time to release nutrients and emulsify;

and (3) a boiling stage: the main control chip controls the heating device to be heated and boiled with first power, the value range of the boiling time is 180-600 s, and the first power is smaller than or equal to 300 w.

Optionally, the main control chip controls the heating device to heat, including:

after the main control chip controls the heating device to heat to a second temperature at the maximum power, the heating device is controlled to reduce the heating power and heat to a third temperature at the second power;

wherein the second power is less than the maximum power, the second temperature is greater than the first temperature and less than the third temperature;

when the main control chip controls the heating device to heat, the method further comprises the following steps:

the main control chip controls the crushing device to stir at a third preset rotating speed every first preset time so as to prevent bottom pasting during heating.

Optionally, after the temperature raising stage and before the second crushing, the method further includes:

pre-boiling stage: the main control chip controls the heating device to heat at a third power and controls the crushing device to stir at a fourth preset rotating speed every second preset time so as to ensure that the fish is completely cured and nutrient substances are separated out and prevent bottom pasting;

and the third power is less than or equal to 300w, and the value range of the fourth preset rotating speed is 800-1200 r/min.

Optionally, heating the fish and the water in the cavity to a first temperature and then crushing for the first time includes:

the main control chip controls the crushing device to crush at a preset crushing rotating speed for a preset time;

the value range of the preset crushing rotating speed is 9000-14000 r/min, and the value range of the preset time is 3-4 min.

Optionally, after the crushed fish is boiled, the method further comprises:

and discharging the fish soup, and controlling the crushing device to rotate in the process of discharging the fish soup so as to eliminate the reduction of the air pressure in the cavity when the fish soup is discharged.

In a second aspect, the application provides a broken wall cooking machine, include: the crushing device comprises a cavity, a heating device and a main control chip, wherein the crushing device is arranged in the cavity;

the main control chip is used for executing the method for making the broken food machine fish soup in any embodiment of the first aspect.

Compared with the prior art, the preparation method of broken wall cooking machine fish soup and broken wall cooking machine that this application at least one embodiment provided have following beneficial effect: the fish is smashed through earlier low capacity low temperature, and the mode of decocting again not only can produce the fish soup of high nutrition, still can improve the crushing effect of fish bone, to self-cleaning's broken wall cooking machine, can solve the problem of the dead commentaries on classics valve of fish bone card, improves crushing performance.

In some embodiments of the application, add the volume of decocting water after adding the low volume crushing water volume, can also reach following effect:

1. before the fish after smashing is boiled, add water through twice for the first time of smashing the fish of waiting to cook adds the water yield and is less than the water yield of boiling far away, and the second time adds the water yield and adds the water yield sum for the first time and regards as the required total water yield of the fish of waiting to cook of boiling, adopts low capacity when can satisfying crushing, can satisfy the water yield in the cavity again and satisfy the total water yield of the fish of waiting to cook required, thereby not only can make the fish soup of high nutrition, still can improve the crushing effect of fish bone.

2. When the water for boiling is added, the water for boiling is added into the cavity for multiple times, so that the situation that more water is added at one time and the fish is still submerged after the water absorption capacity of the fish is reached is avoided, and the release of nutrient substances is not facilitated.

3. The value range of the weight ratio of the boiled water amount to the fish to be cooked is [1:2.5, 1:2], so that the boiled water amount can be determined according to the weight of the fish to be cooked, and compared with the preset boiled water amount by a user, the boiled water amount can be adjusted at any time according to the weight of the fish to be cooked to prepare the total water amount required for boiling the fish to be cooked, the drinking taste of the fish soup is ensured, the phenomenon that the viscosity of the prepared fish soup is too thin due to too much total water amount required for boiling the fish to be cooked is avoided, or the phenomenon that the viscosity of the prepared fish soup is too thick due to too little total water amount required for boiling the fish to be cooked is avoided.

In some embodiments of the present application, the following effects can also be achieved when low volume low temperature comminution is performed:

1. the ratio of the crushed water amount to the fish to be cooked is (1:2, 1: 0.5), the water amount required for crushing the fish to be cooked is far less than the total water amount required for cooking fish soup, the blade edge rolling phenomenon can be reduced in the high-speed crushing process, the service life of the blade is prolonged, and the low-volume crushing is performed, so that the crushed length of the fishbone and the fishbone is basically less than 3mm, namely the crushed fishbone and fishbone are very short, the rotary valve is not clamped, the taste of the slurry can be improved, and the influence of the fishbone on the rotary valve caused by the operation of the rotary valve can be prevented.

2. When the low-volume low-temperature crushing is carried out, the crushing rotating speed can be 9000-14000 r/min, the crushing time can be 3-4 min, the low-volume high-speed crushing can be realized, the nutrition extraction effect is the best, and the crushing effect is the best.

3. Before the crushed fish is boiled, water is added twice, the value range of the weight ratio of the first water adding amount to the fish to be cooked is (1:2, 1: 0.5), the value range of the weight ratio of the second water adding amount to the fish to be cooked is (1: 2.5, 1: 2), the low volume can be adopted during crushing, the water amount in the cavity can meet the total water amount required by boiling the fish to be cooked, and therefore high-nutrition fish soup can be prepared, and the crushing effect of fish bones can be improved.

In some embodiments of this application, when decocting the fish after smashing, can also reach following effect:

1. after the main control chip is smashed at low capacity and low temperature, the fish soup can be boiled through the three stages of the temperature rising stage, the secondary smashing and the boiling stage, the boiled fish soup, the fishbone and the fishbone are easier to smash, high-nutrition fish soup can be made, and the fish soup is more fresh and fragrant.

2. When rapid heating up, main control chip control heating device adopts the variable power heating mode, makes fish and water rapid heating up in the cavity until the boiling, and heating device reduces heating power with the maximum power heating to the second temperature after, and the relative boiling point of second temperature is first left and is got 5 ℃ of surplus, before guaranteeing fish and water boiling in the cavity, can rapid heating up. Secondly, after the temperature is rapidly raised, the heating power is reduced, so that the slurry reaches a boiling state, and meanwhile, the overflow caused by thermal inertia can be effectively prevented.

3. When rapid heating up, the main control chip controls the in-process that heating device heated, every first time of predetermineeing stirs a period of time at the low gear, can prevent that food from subsiding and causing the end of paste at the cavity bottom.

4. During the second time of smashing, adopt the broken wall mode of low-gear earlier smashing back high-gear, convertible thick liquid vortex, fat, the water in the fish soup constantly collide the emulsification in the flow that constantly changes, and the collision chance is more, and the emulsification effect is better. Meanwhile, the noise of low rotating speed is low, the noise of high rotating speed is high, and the noise is reduced on the premise that the crushing effect can be ensured by a speed changing mode.

5. In the boiling stage, the fish soup can be heated and boiled at low power of less than 300w for 180-600 s, so that protein and fat particles released from the fish can be further decomposed, and the fish soup is more fresh and fragrant.

In some embodiments of the present application, the following effects can also be achieved:

1. after the fish in the cavity is crushed, pre-boiling the fish at low power of less than or equal to 300w, and continuously stirring the fish in the boiling process, so that firstly, the fish is completely cooked, and other nutrient substances are completely separated out; and secondly, the phenomenon of bottom pasting caused by the fact that the fish soup is stuck to the bottom can be prevented.

2. When the fish soup is boiled and the slurry is discharged, the crushing device is controlled to stir, the negative pressure inside the cavity can be eliminated when the slurry is discharged, and the slurry is discharged quickly.

Additional features and advantages of the application will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the application. Other advantages of the present application may be realized and attained by the instrumentalities and combinations particularly pointed out in the specification and the drawings.

Drawings

The accompanying drawings are included to provide an understanding of the present disclosure and are incorporated in and constitute a part of this specification, illustrate embodiments of the disclosure and together with the examples serve to explain the principles of the disclosure and not to limit the disclosure.

Fig. 1A is a schematic structural diagram of a wall-breaking food processor with an automatic water adding function according to an embodiment of the present invention;

fig. 1B is a schematic structural diagram of a wall-breaking food processor without an automatic water adding function according to an embodiment of the present invention;

fig. 2 is a flowchart of a method for making broken food machine fish soup according to an embodiment of the present invention;

FIG. 3 is a flow chart of cooking the fish after being crushed according to the embodiment of the present invention;

fig. 4 is a flowchart of a method for making the broken food machine fish soup according to the second embodiment of the present invention.

Detailed Description

The present application describes embodiments, but the description is illustrative rather than limiting and it will be apparent to those of ordinary skill in the art that many more embodiments and implementations are possible within the scope of the embodiments described herein. Although many possible combinations of features are shown in the drawings and discussed in the detailed description, many other combinations of the disclosed features are possible. Any feature or element of any embodiment may be used in combination with or instead of any other feature or element in any other embodiment, unless expressly limited otherwise.

The present application includes and contemplates combinations of features and elements known to those of ordinary skill in the art. The embodiments, features and elements disclosed in this application may also be combined with any conventional features or elements to form a unique inventive concept as defined by the claims. Any feature or element of any embodiment may also be combined with features or elements from other inventive aspects to form yet another unique inventive aspect, as defined by the claims. Thus, it should be understood that any of the features shown and/or discussed in this application may be implemented alone or in any suitable combination. Accordingly, the embodiments are not limited except as by the appended claims and their equivalents. Furthermore, various modifications and changes may be made within the scope of the appended claims.

Further, in describing representative embodiments, the specification may have presented the method and/or process as a particular sequence of steps. However, to the extent that the method or process does not rely on the particular order of steps set forth herein, the method or process should not be limited to the particular sequence of steps described. Other orders of steps are possible as will be understood by those of ordinary skill in the art. Therefore, the particular order of the steps set forth in the specification should not be construed as limitations on the claims. Further, the claims directed to the method and/or process should not be limited to the performance of their steps in the order written, and one skilled in the art can readily appreciate that the sequences may be varied and still remain within the spirit and scope of the embodiments of the present application.

The invention provides a process for preparing fish soup by a wall breaking machine, which can prepare high-nutrition fish soup by firstly crushing fish at low volume and low temperature and then decocting, can improve the crushing effect of fish bones, can solve the problem that the rotating valve is blocked by the fish bones and improves the crushing performance for an automatic cleaning wall breaking food processor.

An embodiment of the present invention provides a wall-breaking food processor, and fig. 1A is a schematic structural diagram of a wall-breaking food processor with an automatic water adding function provided in an embodiment of the present invention, as shown in fig. 1A, the wall-breaking food processor provided in an embodiment of the present invention may include: the water inlet device comprises a cavity 3, a heating device 5, a water tank 4, a water inlet device 8 and a main control chip 10, wherein a crushing device 6 is arranged in the cavity 3.

Wherein, the cavity 3 can be a stirring cup, and the stirring cup can be also provided with a cup cover 2. When heating device 5 is steam heating, broken wall cooking machine can also include: the feeding port/steam port 1 is as shown in fig. 1A, and the feeding port/steam port 1 can be arranged on the cup cover 2.

As shown in fig. 1A, the broken food machine may further include: the motor assembly 7, the slurry receiving cup 9 and the drainage device 11, and the crushing device 6 can be a blade.

Fig. 1B is a schematic structural diagram of a wall-breaking food processor without an automatic water adding function according to an embodiment of the present invention, and fig. 1B is different from fig. 1A in that the wall-breaking food processor does not have an automatic water adding function, as shown in fig. 1B, the wall-breaking food processor according to the embodiment of the present invention may include: the device comprises a machine body 12, a cavity 3, a heating device and a main control chip, wherein a crushing device is arranged in the cavity 3.

Optionally, the main control chip may be a single chip microcomputer (MCU for short). Based on the wall-breaking food machine shown in fig. 1A and 1B, an embodiment of the present invention provides a method for making a fish soup of the wall-breaking food machine, and fig. 2 is a flowchart of the method for making the fish soup of the wall-breaking food machine provided by the embodiment of the present invention, where an execution main body of the embodiment of the present invention may be a main control chip, as shown in fig. 2, the main control chip may specifically include:

s201: when fish to be cooked is put into the cavity, the main control chip determines the amount of the crushed water to be added into the cavity.

Wherein the crushing water amount is the water amount required for crushing the fish to be cooked, and the crushing water amount is less than the total water amount required for boiling the fish to be cooked.

In this embodiment, after a user puts the whole fish to be cooked into the fish soup into the cavity, a certain amount of water is added for coarse crushing, so as to perform low-volume, low-temperature and high-speed crushing on the whole fish, which is beneficial to release and dissolve nutrients such as protein, solid, amino acid and calcium.

Specifically, the amount of water for crushing the fish to be cooked is different from the amount of water for directly adding the fish soup to be cooked in the prior art for crushing. In the embodiment, only the water required for crushing the fish to be cooked is added when the fish is crushed, and the water required for crushing the fish to be cooked is far less than the total water required for cooking fish soup, namely the fish is crushed by low volume in the embodiment, firstly, the phenomenon of blade edge curling can be reduced in the high-speed crushing process, the service life of the blade is prolonged, secondly, the fish is crushed by low volume, the fish soup is swirled back under the action of high-speed stirring, the fishbone and the fishbone can continuously collide with the turbulence ribs and the blade of the cavity, and the fishbone are crushed under the action of high shearing force, and the length is basically less than 3 mm; the fishbone and fishbone in this state are not easy to float, and the ground fishbone is fully boiled in the subsequent boiling stage. Through abundant boil out, can thoroughly smash the fishbone in the high-speed crushing of follow-up, promote thick liquid taste and can prevent the influence that the fishbone rotary valve operation caused.

In this embodiment, under the different crushing water yield, crushing effect difference is great, and is concrete, and table 1 is the crushing effect under the different crushing water yield, as shown in table 1, the weight ratio (for short crushing fish water ratio) of crushing water yield and the fish of waiting to cook is different, and crushing effect is different. In the embodiment, the value range of the weight ratio of the crushed water amount to the fish to be cooked can be (1:2, 1: 0.5), and the crushing effect is optimal when the weight ratio of the crushed water amount to the fish to be cooked is 1:1.

TABLE 1

Optionally, in this embodiment, the fish to be cooked placed in the cavity may be pre-fried, and the fish to be cooked by pre-frying is crushed and boiled, so as to have the following beneficial effects: firstly, the fish flesh of precuring, surface fish skin and fish flesh are through tentatively frying in shallow oil the heating after, and protein denaturation, surface fish flesh tissue shrink, and the water content descends, and the flesh of fish hardness increases, and the flesh of fish tissue is fragile weak, and the cryogenically comminuted of being convenient for, if not precuring in advance, the inseparable company of fish skin and fish flesh tissue is in the same place, and the shearing resistance is big, difficult crushing, and blade edge rolling phenomenon is serious. And secondly, the grease added during the decoction is beneficial to the emulsification of the fish soup to form milk white.

In this embodiment, can be applied to the broken wall cooking machine that has the function of adding water, when the main control chip confirms the required crushing water yield that adds in the cavity, main control chip control water installations is automatic to adding required crushing water yield in the cavity, realizes adding water automatically.

In this embodiment, also can be applied to the broken wall cooking machine that does not have the function of adding water, when the required crushing water yield that adds in main control chip confirms the cavity, the required crushing water yield that adds of suggestion user to make the user add required crushing water yield to the cavity is manual.

S202: after the amount of the crushed water is added into the cavity, the main control chip controls the heating device to heat the fish and the water in the cavity to a first temperature, then the fish and the water are crushed for the first time, and the crushed fish is boiled.

In practical application, according to the traditional fish soup making method, fish and all water are heated firstly, and then are crushed and boiled at high temperature, so that most of fish protein can be released after the wall of fish tissue is broken, but the released protein is immediately denatured at high temperature, and the solubility is reduced to a certain degree.

Therefore, in this example, when fish is pulverized, after adding a low volume of water for pulverization, the fish may be pulverized at a low temperature of 60 ℃ or lower, thereby not only producing a high-nutrient fish soup but also improving the pulverization effect of the fish bones.

Specifically, the temperature (first temperature) for low-temperature pulverization may range from 30 to 60 ℃, preferably from 35 to 50 ℃. In this temperature range, soluble proteins are more soluble, because the solubility of proteins is higher at low temperatures, and when the protein denaturation temperature of 60 ℃ is reached, the protein is denatured and the solubility decreases. And the subsequent high-temperature and high-speed wall breaking can be realized, and the low-temperature crushing is in the stage, so that the release and the dissolution of nutrient substances such as protein and the like are more facilitated.

According to the method for preparing the fish soup of the wall-breaking food processor, provided by the embodiment of the invention, the fish is firstly crushed at low volume and low temperature and then boiled, so that the fish soup with high nutrition can be prepared, the crushing effect of the fish bones can be improved, the problem that the rotary valve is blocked by the fish bones can be solved for the wall-breaking food processor which is automatically cleaned, and the crushing performance is improved.

In addition, the value range of the weight ratio of the crushed water amount to the fish to be cooked is (1:2, 1: 0.5), the water amount required for crushing the fish to be cooked is far less than the total water amount required for cooking fish soup, the phenomenon of blade edge curling can be reduced in the high-speed crushing process, the service life of the blade is prolonged, low-volume crushing is realized, the crushed lengths of the fishbone and the fishbone are basically less than 3mm, namely the crushed fishbone and fishbone are very short, the rotary valve is not clamped, the taste of the slurry can be improved, and the influence of the fishbone and the rotary valve caused by the operation of the fishbone can be prevented.

Further, in the above embodiment, after the first pulverization of the fish and the water in the cavity after being heated to the first temperature, before the pulverized fish is boiled, the method may further include:

the main control chip determines the amount of boiled water required to be added into the cavity, and the sum of the amount of boiled water and the amount of crushed water is the total amount of water required for boiling the fish to be cooked; after the water for boiling is added into the cavity, the crushed fish is boiled.

In this embodiment, after the first pulverization at the low volume and low temperature, water needs to be added again before the pulverized fish is boiled, the added water is the boiling water, and the sum of the boiling water and the pulverizing water is used as the total water required for boiling the fish to be cooked. Specifically, the main control chip can determine the amount of boiled water to be added according to the weight of the fish to be boiled or the crushed water amount, so that the water amount in the cavity can meet the total water amount required for boiling the fish to be cooked.

This embodiment is before the fish boil out after smashing, through twice adding water for the first time of smashing the fish of waiting to cook adds the water yield and is less than the water yield of cooking far away, and the second time adds the water yield and adds the water yield sum for the first time and wait to cook the required total water yield of fish as cooking, adopts low capacity when can satisfying crushing, can satisfy the water yield in the cavity again and satisfy the total water yield of waiting to cook the fish required, thereby not only can produce the fish soup of high nutrition, still can improve the crushing effect of fishbone.

Further, in the above embodiment, the method may further include: adding the boiled water into the cavity.

In this embodiment, can be applied to the broken wall cooking machine that does not have the function of adding water, when the boiling water yield that the main control chip required to add in the cavity was confirmed, the boiling water yield that the suggestion user required to add to make the user add required boiling water yield to the cavity is manual.

In this embodiment, also can be applied to the broken wall cooking machine that has the function of adding water, when the main control chip confirms the required water yield of cooking of adding in the cavity, main control chip control water installations is automatic to the required water yield of cooking of adding in the cavity, realizes adding water automatically.

Specifically, the amount of boiled water added into the cavity can be realized by the following two ways:

the first implementation mode comprises the following steps: water is added into the cavity in one time to make the amount of boiled water.

In this embodiment, after the main control chip determines the required water volume of cooking of cavity, can control water installations or suggestion user and add water in order to obtain required water volume of cooking to make the water volume in the cavity satisfy the total water volume that the fish of waiting to cook of cooking needs.

In the second implementation mode, water is added into the cavity for multiple times to make the boiled water.

In this embodiment, after the main control chip determines the required water volume of cooking, can control water installations or suggestion user and add water in order to obtain required water volume of cooking many times to make the water volume in the cavity satisfy the total water volume that the fish of waiting to cook of cooking needs. When water is added for multiple times to prepare the boiling water volume, the main control chip can determine the water adding times and the boiling water volume of each water adding to prepare the required boiling water volume.

In practical application, the water amount is too small, the fish soaking effect is poor, and the fish is not easy to boil and subsequently crush; the water amount is too much, and the fish still submerges in the water after absorbing water, which can influence the contact of the fish and oxygen and is not beneficial to the release of nutrient substances in the fish.

In this embodiment, the cavity is filled with water for several times, and the amount of water added in each time can be changed, for example, a mode of adding more water first and less water later is adopted, that is, the amount of water added in the Ni-th time is less than or equal to the amount of water added in the Nj-th time, Ni and Nj represent the number of times of water addition, and Ni is greater than Nj, so that the sum of the amounts of water added in several times reaches the required amount of water to be boiled.

In this embodiment, add the system of decocting water volume of watering in dividing the cavity many times, firstly adopt to add water many times and can avoid disposable watering more, the fish absorbs water the volume and still is unfavorable for the release of nutrient substance by flooding the aquatic after reaching. Secondly, a water adding mode of adding more water and less water is adopted when water is added, and the water is more water firstly to submerge the fish meat, so that the fish meat is convenient to soak and absorb water quickly; the amount of the post-entry water is small, so that the conditions of proper humidity and contact with oxygen can be conveniently created, and the release of fish nutrient substances is facilitated.

Further, in the above embodiment, the ratio of the amount of boiled water to the weight of the fish to be cooked is in the range of [1:2.5, 1:2 ]. In this embodiment, the water yield of cooking can be for main control chip confirms according to the weight of waiting to cook the fish, for the water yield of cooking that the user set for in advance, confirm the water yield of cooking according to the weight of waiting to cook the fish, the water yield of cooking can be adjusted at any time according to the weight of waiting to cook the fish, so that add and the water yield of cooking that the fish matches of waiting to cook, and then make the total water yield that the fish needs of cooking of fish, ensure the taste of drinking of making fish soup, avoid the water yield of cooking of fish required too much leads to the degree of consistency of dilution of making of fish soup too little.

In the embodiment, before the crushed fish is boiled, water is added twice, the value range of the weight ratio of the first water adding amount to the fish to be cooked is (1:2, 1: 0.5), and the value range of the weight ratio of the second water adding amount to the fish to be cooked is (1: 2.5, 1: 2), so that the low volume can be adopted during crushing, the water amount in the cavity can meet the total water amount required by boiling the fish to be cooked, the high-nutrition fish soup can be prepared, and the crushing effect of fish bones can be improved.

Further, fig. 3 is a flowchart of cooking the fish after being crushed according to an embodiment of the present invention, and as shown in fig. 3, the cooking the fish after being crushed according to an embodiment of the present invention may include:

s301: a temperature rising stage: after the boiled water is added, the main control chip controls the heating device to heat the fish and the water in the cavity to boiling.

In this embodiment, after adding the volume of water of cooking, make the water volume in the cavity satisfy the total water volume that the fish of waiting to cook need of cooking, control heating device heating to fish and water in the quick heating cavity, fish and water rapid heating up until the boiling in messenger's cavity.

In this embodiment, when the master control controls the heating device to heat, the heating device can be controlled to heat with a fixed power, so that the fish and water in the cavity are heated up rapidly until boiling; the heating device can also be controlled to heat in a variable power heating mode, so that the temperature of the fish and the water in the cavity is rapidly increased until the fish and the water are boiled.

Optionally, when the main control chip controls the heating device to heat in a variable power heating mode, the main control chip controls the heating device to heat again, which may include:

after the main control chip controls the heating device to heat to a second temperature with the maximum power, the heating device is controlled to reduce the heating power and heat to a third temperature with the second power; the second power is less than the maximum power, and the second temperature is greater than the first temperature and less than the third temperature.

In this embodiment, when the main control chip controls the heating device to heat in a variable power heating manner, the maximum power (full power) is used to heat to the second temperature, and then the heating power is reduced, for example, 4-level (400-500W) power is used to heat to a third temperature (for example, about 98 ℃), so that the temperature of the fish and the water in the cavity is rapidly raised until boiling.

Wherein, the second temperature can be according to the boiling point that the height above sea level that the broken wall cooking machine was located corresponds and decide, generally, the second temperature is the boiling point-5 ℃ that the height above sea level that the broken wall cooking machine was located corresponds, and the second temperature is 5 ℃ lower than the boiling point that the height above sea level that the broken wall cooking machine was located corresponds promptly. For example, the main applicable area of the broken food machine is below 2000m altitude, the corresponding boiling point is lower than 92 ℃, and the second temperature may be 87 ℃. In this embodiment, the second temperature is left with a 5 ℃ surplus relative to the boiling point, so as to ensure that the temperature can be raised quickly before the fish and water in the cavity are boiled.

In this embodiment, main control chip control heating device adopts the variable power heating mode, when making fish and water rapid heating up until the boiling in the cavity, heating device with maximum power heating to the second temperature after, reduce heating power heating to the boiling, firstly the relative boiling point of second temperature reserves 5 ℃ of surplus, before guaranteeing fish and water boiling in the cavity, can rapid heating up. Secondly, after the temperature is rapidly raised, the heating power is reduced, so that the slurry reaches a boiling state, and meanwhile, the overflow caused by thermal inertia can be effectively prevented.

Optionally, when the main control chip controls the heating device to heat, the method may further include: the main control chip controls the crushing device to stir at a third preset rotating speed every first preset time so as to prevent bottom pasting during heating.

In this embodiment, in the process of controlling the heating device to heat by the main control chip, the food is stirred at a low gear (for example, the third preset rotating speed can be 800 to 1200r/min) for 5S every a first preset time (for example, 30S) to prevent the food from being deposited at the bottom of the cavity and causing bottom pasting.

S302: and (3) crushing for the second time: the main control chip controls the crushing device to crush the fish skin, the fish flesh, the fish bones and the fish heads for the second time at a first preset rotating speed and a second preset rotating speed, and the second crushing is used for secondarily crushing the fish skin, the fish flesh, the fish bones and the fish heads to release nutrients and emulsify.

In this embodiment, fish and water rapid heating up in the cavity is until the boiling after, adopts the variable speed crushing mode to carry out the secondary crushing to fish in the cavity, smashes through high temperature broken wall promptly, to fish skin, flesh of fish, fishbone and fish head regrinding in order to release nutrient and emulsification, and can solve the big problem of noise among the slurrying process.

Optionally, the first preset rotating speed may be smaller than the second preset rotating speed, the value range of the first time may be 20 to 30s, and the value range of the second time may be 30 to 40 s.

In this embodiment, the high-temperature wall breaking pulverization may be performed by a variable speed pulverization method in which a low-speed pulverization is performed first and a high-speed pulverization is performed later when the total nutrient solution emulsion is performed, specifically, the pulverization is performed for 20 to 30 seconds at the low speed (for example, the first preset rotation speed value range may be 4000 to 6000r/min), the suspension is performed for 5 to 10 seconds, the pulverization is performed for 30 to 40 seconds at the high speed (for example, the second preset rotation speed value range may be 12000 to 14000r/min), the suspension is performed for 5 to 10 seconds, and the above steps are performed for at least 10 to 15 times. Wherein, when variable speed is smashed, the main control chip can control the heating device to heat to make the temperature in the cavity maintain 94-100 ℃.

In this embodiment, a variable speed crushing mode, such as crushing at a low speed and then crushing at a high speed or crushing at a low speed, at a high speed and pausing is adopted, so that firstly, the whole fish can be further crushed to break the wall, and nutrients such as protein, fat, calcium and the like in fish skin, fish meat, fish bones and fish heads are released, so that the nutritional value of the fish soup is higher. And secondly, the shearing force during variable-speed crushing is more beneficial to the formation of fine particles of fat in fish, the substances such as protein, phospholipid and the like in fish meat are good emulsifying agents, and under the action of variable-speed stirring, the fat and water in the fish soup continuously collide in the continuously changing flow, so that the emulsification of the fat particles and water molecules is promoted, and the milky fish soup is formed. And the more the chance of collision, the better the emulsification effect. And thirdly, the noise problem in the pulping process can be reduced by a variable-speed wall breaking mode, because the variable-speed crushing mode is a crushing mode of firstly carrying out low speed crushing and then carrying out high speed crushing, and the mode is lower than the mode of always carrying out high speed crushing.

S303: and (3) a boiling stage: the main control chip controls the heating device to heat and boil with first power, the boiling time is 180-600 s, and the first power is less than or equal to 300 w.

In this embodiment, after the second crushing, the fish and water in the cavity are boiled and flavored to make the fish soup nutrient refined.

Specifically, 1-2 low-power (100-. At this stage, the temperature in the cavity can be maintained at 96-98 ℃, and the protein and fat particles released from the fish can be further decomposed by boiling, so that the content of polypeptide and free amino acid in the fish soup is higher, the taste of the fish soup is more delicious, the fishy smell is further removed, the generation and release of the fragrance components are promoted, and the fish soup is more delicious.

Wherein, the boiling time is not too short or too long. The boiling time is too short, the protein hydrolysis time in meat and bone is too short, the protein hydrolysis is insufficient, and no method is provided for ensuring the delicate flavor of the soup. The amino acid loss is easily caused by too long boiling time, and the Maillard reaction between the amino acid and the saccharides is accelerated to destroy the amino acid, thereby causing the loss of nutrition. In the embodiment, the cooking time can be 180-600 s, so that the protein and fat particles released from the fish can be further decomposed, and the fish soup is more fresh and fragrant.

According to the method for preparing the fish soup of the wall-breaking food processor, provided by the embodiment of the invention, after the main control chip is ground at a low volume and a low temperature, the fish soup can be boiled through three stages, namely, a temperature rising stage, a secondary grinding stage and a boiling stage, and the bone of the boiled fish soup are easier to grind, so that not only can high-nutrition fish soup be prepared, but also the fish soup is more delicious.

Further, in the embodiment shown in fig. 3, after the temperature raising stage and before the second pulverization, the method may further include:

pre-boiling stage: the main control chip controls the heating device to heat at a third power and controls the crushing device to stir at a fourth preset rotating speed every second preset time so as to ensure that the fish is completely cured and nutrient substances are separated out and prevent bottom pasting; wherein the third power is less than or equal to 300w, and the value range of the fourth preset rotating speed is 800-1200 r/min.

In the embodiment, after the fish and the water in the cavity reach boiling points, low power (for example, the third power can be 150-300W) is adopted for heating for 4 minutes, so that the fish is completely cured, and other nutrients are completely separated out.

In addition, in practical application, after the fish soup is crushed, each tissue is crushed and fine, the fish soup is thick, and the bottom of the fish soup is easy to be burnt when the temperature is high near a heating device (such as a heating plate).

In order to solve the problem, the heating power is reduced in the boiling process, and the fish soup is continuously stirred, so that the phenomenon that the fish soup sticks to the bottom to cause bottom pasting can be prevented. Specifically, in the boiling process, stirring is carried out for 5 seconds at a low gear (such as 800-1200 r/min) every second preset time (such as 30 seconds), so that the bottom pasting phenomenon can be prevented.

In the embodiment, after the fish in the cavity is crushed, the fish is pre-boiled by low power less than or equal to 300w, and the fish is continuously stirred in the boiling process, so that firstly, the fish is completely cooked, and other nutrient substances are completely separated out; and secondly, the phenomenon of bottom pasting caused by the fact that the fish soup is stuck to the bottom can be prevented.

Further, in the above embodiment, the first crushing after heating the fish and the water in the cavity to the first temperature may include:

the main control chip controls the crushing device to crush at a preset crushing rotating speed for a preset time. The preset grinding rotating speed can be 9000-14000 Revolutions Per minute (RPM or r/min for short), and the preset time can be 3-4 min.

In the embodiment, when the first time of low-volume and low-temperature crushing is carried out, the crushing rotating speed can be 9000-14000 r/min, the crushing time can be 3-4 min, the low-volume and high-speed crushing can be realized, the nutrition extraction effect is best, and the crushing effect is best.

Specifically, the values of the crushing rotation speed (preset crushing rotation speed) and the crushing time (preset time) can be comprehensively considered based on the crushing effect, the manufacturing time, the blade life and the like. Wherein, table 2 shows the pulverizing effect under different pulverizing speeds and pulverizing times, and as shown in table 2, the pulverizing effect is best when the pulverizing speed is 12000RPM and the pulverizing time is 3-4 min.

TABLE 2

According to the method for making the wall-broken food processor fish soup, provided by the embodiment of the invention, when the first crushing is carried out at a low-volume low temperature, the crushing rotating speed is 9000-14000 r/min, the crushing time is 3-4 min, the low-temperature low-volume high-speed crushing can be realized, the nutrition extraction effect is best, and the crushing effect is best.

Further, in the above embodiment, after the crushed fish is boiled, the method may further include:

discharging the fish soup, and controlling the crushing device to rotate in the process of discharging the fish soup so as to eliminate the reduction of the air pressure in the cavity when the fish soup is discharged.

In this embodiment, after the fish soup is boiled, the fish soup is quickly drained. Specifically, the slurry outlet was opened and the milling apparatus was synchronously controlled to agitate at 3000 RPM. The stirring in the implementation aims at eliminating the reduction of the air pressure in the cavity, namely eliminating negative pressure and quickly discharging slurry when the slurry is discharged.

In this embodiment, when discharging the slurry, the slurry discharge time, that is, the opening time of the slurry outlet and the stirring time of the crushing apparatus may be set. Wherein, arrange the thick liquid time setting and can set up to 40S, for the thick liquid time 25S of arranging of normal ratio thick liquid, the thick liquid time of arranging of this embodiment has carried out 2 times unusual material ratio, can ensure that the thick liquid in the cavity is whole to be discharged.

In this embodiment, when the fish soup that boils out thick liquid, control reducing mechanism stirs, and the inside negative pressure of cavity when can eliminating the thick liquid and discharge, the thick liquid is arranged fast.

Table 3 shows a nutrition comparison table obtained by using the above method for preparing fish soup by using the wall-breaking food processor, as shown in table 3, when preparing fish soup in this embodiment, the fish tissues in the fish soup are more completely crushed by first low-temperature low-volume high-speed crushing, and then high-temperature high-speed crushing, and the nutrient substances in the fish cells are also released and dissolved more, such as protein, solid, amino acid, and calcium, which are all significantly improved.

TABLE 3

Fig. 4 is a flowchart of a method for making a broken food processor fish soup according to a second embodiment of the present invention, as shown in fig. 4, the method may specifically include:

s401: water was added at 1:1.

S402: and judging whether water adding is finished or not. If yes, executing S403; otherwise, S401 is executed.

S403: and (4) crushing at a high speed for 3-4 min.

S404: and judging whether the crushing time is up or not. If yes, go to S405; otherwise, S403 is executed.

S405: adding water according to the ratio of 1: 1.2-1: 1.25.

S406: and judging whether water adding is finished or not. If yes, executing S407; otherwise, S405 is executed.

S407: heating to 87 ℃ at full power.

S408: and judging whether the temperature reaches 87 ℃. If yes, executing S409; otherwise, S407 is executed.

S409: half power heating to boiling.

S410: and judging whether the water is boiled or not. If yes, go to S411; otherwise, S409 is executed.

S411: decocting with low power for 4 min.

S412: and judging whether the boiling time is reached. If yes, go to S413; otherwise, S411 is executed.

S413: breaking cell wall at high temperature and pulverizing.

S414: and judging whether the crushing is finished or not. If yes, go to S415; otherwise, S413 is executed.

S415: decocting for 3-10 min at low power.

S416: and judging whether the boiling time is reached. If yes, executing S417; otherwise, S415 is executed.

S417: and (6) discharging the slurry.

S418: and judging whether the pulp discharge is finished or not. If yes, go to S419; otherwise, S417 is executed.

S419: and (5) cleaning.

S420: and judging whether the cleaning is finished. If yes, ending; otherwise, S419 is performed.

The preparation method of the wall-broken food machine fish soup provided by the embodiment of the invention has the following beneficial effects: 1. the fish bone crushing effect is better, is difficult to block the rotary valve, improves the crushing performance of the broken wall machine without hand washing. 2. The fish soup is more delicious, the release of nutrients is more, and particularly the nutrient parameter data such as soluble protein, solid, amino acid, calcium and the like. 3. The variable speed crushing mode can solve the problem of high noise in the pulping process.

It will be understood by those of ordinary skill in the art that all or some of the steps of the methods, systems, functional modules/units in the devices disclosed above may be implemented as software, firmware, hardware, and suitable combinations thereof. In a hardware implementation, the division between functional modules/units mentioned in the above description does not necessarily correspond to the division of physical components; for example, one physical component may have multiple functions, or one function or step may be performed by several physical components in cooperation. Some or all of the components may be implemented as software executed by a processor, such as a digital signal processor or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media (or non-transitory media) and communication media (or transitory media). The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data, as is well known to those of ordinary skill in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, Digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.

Claims

1. The utility model provides a preparation method of broken wall cooking machine fish soup, broken wall cooking machine includes cavity, heating device and main control chip, be provided with reducing mechanism in the cavity, its characterized in that, the method includes:

2. The method of claim 1, wherein after the first pulverizing after heating the fish and water in the cavity to the first temperature and before cooking the pulverized fish, the method further comprises:

3. The method of claim 2, further comprising:

4. The method according to claim 2 or 3, wherein the weight ratio of the amount of the crushed water to the fish to be cooked is (1:2, 1: 0.5), and the weight ratio of the amount of the boiled water to the fish to be cooked is [1:2.5, 1:2 ].

5. The method of claim 2 or 3, wherein said cooking the comminuted fish comprises:

6. The method of claim 5, wherein the master control chip controls the heating device to heat, and comprises:

7. The method of claim 5, wherein after the warming phase and before the second pulverizing, the method further comprises:

8. The method of any one of claims 1-3, wherein the first crushing of the fish and water in the cavity after heating to the first temperature comprises:

9. The method of any one of claims 1-3, wherein after cooking the comminuted fish, the method further comprises:

10. The utility model provides a broken wall cooking machine which characterized in that includes: the crushing device comprises a cavity, a heating device and a main control chip, wherein the crushing device is arranged in the cavity;

the main control chip is used for executing the method for making the wall-broken food machine fish soup as claimed in any one of claims 1 to 9.