CN113143071A - Method for obtaining proper amount of seasoning during cooking and product for implementing method - Google Patents
Method for obtaining proper amount of seasoning during cooking and product for implementing method Download PDFInfo
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- CN113143071A CN113143071A CN202010073918.4A CN202010073918A CN113143071A CN 113143071 A CN113143071 A CN 113143071A CN 202010073918 A CN202010073918 A CN 202010073918A CN 113143071 A CN113143071 A CN 113143071A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 262
- 238000010411 cooking Methods 0.000 title claims abstract description 144
- 238000000034 method Methods 0.000 title claims abstract description 47
- 235000013409 condiments Nutrition 0.000 claims abstract description 71
- 235000014347 soups Nutrition 0.000 claims abstract description 31
- 239000004278 EU approved seasoning Substances 0.000 claims description 58
- 150000003839 salts Chemical class 0.000 claims description 50
- 239000004576 sand Substances 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 31
- 239000007787 solid Substances 0.000 claims description 30
- 230000008859 change Effects 0.000 claims description 29
- 235000021552 granulated sugar Nutrition 0.000 claims description 25
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 18
- 239000008157 edible vegetable oil Substances 0.000 claims description 14
- 235000021419 vinegar Nutrition 0.000 claims description 14
- 239000000052 vinegar Substances 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 235000006694 eating habits Nutrition 0.000 claims description 5
- 230000003578 releasing effect Effects 0.000 claims description 5
- 239000000047 product Substances 0.000 description 27
- 230000006872 improvement Effects 0.000 description 12
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 235000019600 saltiness Nutrition 0.000 description 6
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- 241000282414 Homo sapiens Species 0.000 description 3
- 238000012790 confirmation Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
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- 238000005259 measurement Methods 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Images
Classifications
-
- 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
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
- A47J47/01—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread with dispensing devices
Abstract
The invention relates to a method for obtaining a proper amount of seasoning during cooking, which comprises an automatic mode and a manual mode. The product for realizing the method comprises the following steps: chamber, can, lid, control panel, battery, control valve, pipeline and small cup. The cover is provided with a control panel and a battery, the cavity is connected with a pipeline, the bottom of the cavity is provided with a leakage opening, the pipeline is provided with a control valve, the control panel is connected with the control valve and controls the opening and closing of the control valve, the pipeline is provided with an outlet on the outer wall of the seasoning pot with automatic quantity control, and a small cup is arranged below the outlet of the outer wall and used for containing released seasoning; the control panel is provided with a controller, a display screen and keys. The invention is used for storing the daily condiments, can automatically provide proper condiments for users according to different cooking modes such as cooking, soup cooking and the like, and can ensure that the dosage of various condiments in the dishes is proper; the amount of the seasoning can be controlled by the user. The user can be skillfully controlled with or without cooking experience.
Description
Technical Field
The invention relates to a method for obtaining a proper amount of seasoning during cooking, which is divided into an automatic mode and a manual mode, and the method for automatically obtaining the proper amount of seasoning during cooking comprises the following steps: formulating a concentration standard value; automatically calculating the amount of the needed seasoning according to the concentration standard value, the weight of the cooked material and the cooking mode; dynamically displaying the release amount of the seasoning and automatically controlling the release of the seasoning according to the amount of the required seasoning; the method for manually obtaining the proper amount of seasoning during cooking comprises the following steps: automatically metering the release amount of the seasoning and dynamically displaying the release amount of the seasoning.
The invention also relates to an article for daily use, in particular to a product for obtaining a proper amount of seasoning during cooking, which is used for storing the seasoning and can automatically provide a proper amount of seasoning for a user according to different cooking modes such as dish frying, soup cooking and the like; the amount of the seasoning can be controlled by the user.
Background
Everyone in life needs to eat and eat to supplement energy and meet physical needs. The food materials need seasoning during cooking, including edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., which are not exemplified herein. In life, the diet is not only nutrient, but also the taste of the diet is suitable for the taste of the dieters, and the dosage of various seasonings is suitable. Any seasoning is not in proper amount and may be perceived by the dieter as unsatisfactory or even undesirable. Especially, everyone is sensitive in saltiness, which seems to be a necessary condition for the acceptance of a diet, otherwise it is difficult for the person to swallow. Although the cookers will feel more comfortable in controlling the salinity with the rich cooking experience, the cookers will be affected by the physical conditions and have human misoperation, so the people with rich cooking experience still have the condition of faulty salinity control, and even the people with poor cooking experience.
The mode that the flavouring on the market was taken to a lot of adoption spoons when culinary art, because ladle on the market is not of uniform size, a lot of people once can the splendid attire flavouring weight of splendid attire unclear to the ladle that oneself used, and the volume of half spoon, two-thirds or full spoon is all hardly held accurately, so with the ladle accuse volume not accurate.
At present, some salt tanks in the market are quantitative salt taking tanks, 3 grams or other seasonings with quantitative grams can be taken out at one time, although the using amount of the seasonings can be limited, the salinity of dishes cannot be controlled, and the control of the salinity of the dishes is still greatly influenced by cooking experience. Because the quantitative salt taking pot cannot give more accurate condiment dosage when facing 1 person, 2 persons or even more eaters. Because the number of people is less than the amount of salt which can not be quantitatively taken, and the number of people is more than the number of people but not necessarily integral multiple of the amount of salt which can be quantitatively taken, the user can hardly know the specific value of the integral multiple.
When a dining room is used for cooking, due to the fact that a plurality of eaters exist, the weight of food materials cooked in a large pot by the eater is dozens of kilograms, the amount of the food materials is large in one-time mode, no matter edible oil, salt, soy sauce, vinegar, sugar, cooking wine and the like exist in different dosage, and the taste of the dish is not acceptable to the eater sometimes.
Disclosure of Invention
In view of the above problems, the technical problem to be solved by the present invention is to provide a method for obtaining a proper amount of seasoning during cooking. In accordance with the above, another object of the present invention is to provide a product for obtaining proper amount of seasoning during cooking, which is used for storing seasoning, such as edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc. The automatic seasoning machine can automatically provide proper amount of seasonings for users according to different cooking modes such as cooking, soup cooking and the like, so that the amount of various seasonings in dishes is proper; the amount of seasoning can also be controlled completely by the user. The user can be skillfully controlled without cooking experience, and products with the functions are not available in the market at present.
The present invention is divided into two modes, automatic and manual, in terms of the method of obtaining a proper amount of seasoning upon cooking.
The method for automatically obtaining the proper amount of seasoning during cooking comprises the following steps: formulating a concentration standard value; automatically calculating the amount of the needed seasoning according to the concentration standard value, the weight of the cooked material and the cooking mode; according to the amount of the needed seasoning, the release amount of the seasoning is dynamically displayed and the release of the seasoning is automatically controlled.
Consistency in the present invention means the ratio of the weight of the seasoning to the weight of the cooking product when cooking. In daily life, seasonings comprise edible oil, salt, soy sauce, vinegar, sugar, cooking wine and the like, and the corresponding proper terms are as follows: greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc., which are collectively referred to as concentrations in the present invention. The three terms of salinity, sweetness and acidity are more applied in life, but the other 3 terms of greasiness, soy sauce content and cooking wine content are less applied and are defined by the invention, and the three terms are not industrial terms, and the reader only needs to understand the meanings of the three terms. Salt is used as an example, and the concentration is the ratio of the amount of salt needed to the weight of the cooked product. In the invention, the cooking modes are fried dish and soup, and the concentration values of the seasonings with the same type are different or partially the same in the two modes. In consideration of the diversity of the Chinese and western food cooking methods, the cooking modes can be refined and set to be dish frying, steaming, braising, oil stewing, dry frying and soup cooking modes, concentration values of the same seasoning are different or partially the same in each mode, so that the difference of dish taste caused by personal feeling cooking can be reduced, and the cooked dish taste can be standardized as much as possible.
The method for making the concentration value comprises the following steps: 1. according to common dietary habits of public people, concentration standard values of oiliness, salinity, soy sauce content, acidity, sweetness, cooking wine content and the like in a dish frying and soup cooking mode are obtained through statistics, 2, the standard values are set according to requirements of the intake amount of some medical condiments, 3, the standard values can be set by manufacturers authorized by the invention, and only the taste can be accepted by most dieters, namely more than 500 people in total, and more than 2/3 in quantity.
The step of automatically calculating the amount of seasoning required comprises the following steps: in the mode of cooking and cooking soup, the weight of the cooked materials is the weight of food materials and soup. In the dish frying mode, the weight of the soup can be ignored. If the cooking modes are further set as dish frying, steaming, braising, oil stewing, dry frying and soup cooking, the weight of the cooked materials is still the weight of the food materials and the soup in each mode. The weight of the soup is different in each mode, for example, the weight is 0 in dry frying, the weight can be hundreds of grams to thousands of grams in soup cooking, and the actual value in other modes is determined according to the actual situation on site. In the present invention, consistency refers to the ratio of the weight of seasoning to the weight of the cooking product when cooking. Its value will also vary according to the cooking mode. Therefore, when the cooking mode is determined, the concentration value of the seasoning is determined, and when the weight of the cooked object is input, the controller automatically calculates the product of the concentration and the weight of the cooked object, namely the required seasoning dosage.
The step of dynamically indicating the amount of released flavoring includes: the controller sends the seasoning release amount signal which is automatically measured to the display screen, and the display screen displays according to the signal.
The step of automatically controlling the release of the seasoning includes: 1. when fine sand granular solids such as salt or white granulated sugar are stored, the controller calculates the duration time of opening of the control valve according to the hourglass mass change rate when the seasoning is released, and controls the control valve; 2. when liquid seasonings except salt and white granulated sugar are stored, the flow meter feeds back a signal flowing through the seasonings to the controller, and when the feedback value reaches the required seasoning amount calculated by the controller, the controller closes the control valve; 3. when fine sand granular solid and liquid condiments are stored and the cavity is divided into two areas, the cover corresponding to the cavity with smaller volume is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the condiments in the area and the device and send a signal to a controller, the controller calculates the release amount of the condiments by combining the density value, the cross section area and the height change value of the upper surface of the condiments in the area with smaller volume, a control valve is controlled when the required condiment dosage calculated by the controller is reached, and the density value of each condiment and the cross section area of the cavity with smaller volume are firstly set in the controller.
The method for manually obtaining the proper amount of seasoning during cooking comprises the following steps: automatically measuring the amount of released seasoning and dynamically displaying the amount of released seasoning.
The step of automatically metering the amount of seasoning released includes: 1. when fine sand granular solids such as salt or white granulated sugar are stored, the controller multiplies the sand clock mass change rate when the seasoning is released and the opening time of the control valve to calculate a result; 2. when storing liquid seasonings except salt and white granulated sugar, the flow meter feeds back signals flowing through the seasonings to the controller; 3. when fine sand granular solid and liquid seasonings are stored and the cavity is divided into two areas, the cover corresponding to the cavity with smaller volume is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the seasoning in the area and the device and send a signal to the controller, the controller calculates the release amount of the seasonings according to the density value and the cross section of the seasonings and the height change value of the upper surface of the seasoning in the area with smaller volume, and the density values of various seasonings and the cross section of the cavity with smaller volume are set in the controller.
The step of dynamically indicating the amount of released flavoring includes: the controller sends the seasoning release amount signal which is automatically measured to the display screen, and the display screen displays according to the signal.
Next, a description will be given of a product of the present invention.
A product for obtaining proper amount of flavoring during cooking comprises a chamber, a tank, a cover, a control panel, a battery, a control valve, a pipeline and a small cup. When fine sand granular solids such as salt or white granulated sugar are stored, the lower part of the cavity is in an hourglass structure, the diameter of a leak of the hourglass is smaller than 10mm, the leak is a small section of pipeline tightly connected with the cavity and can be regarded as a part of the pipeline, the controller calculates the opening duration time of the control valve according to the mass change rate of the hourglass when the seasoning is released, and controls the opening and closing of the control valve, wherein the term "mass change rate of the hourglass" is interpreted and calculated by looking up the text of [0061 ]; when storing liquid condiments other than salt and white granulated sugar, such as edible oil, vinegar, soy sauce and cooking wine, the structural form of the cavity can be an hourglass structural form, or other forms, and the condiments can be completely emptied in the cavity, one of a mass flow meter or a volume flow meter on a pipeline needs to be provided, the mass or the volume of the condiments flowing through the cavity can be fed back to the controller in a signal mode, if the volume signal is fed back, the controller can multiply the volume and the density to convert the volume and the density into the mass, when the release amount reaches the required condiment dosage calculated by the controller, the controller can close the control valve, the control valve and the flow meter can be integrated or separated, and the control valve and the flow meter are required to be close to each other as much as possible when the control valve and the flow meter are separated; when fine sand granular solids and liquid condiments are stored, the condition that any one of the solid condiments and the liquid condiments can be stored is not meant, the condition that the solid condiments and the liquid condiments are simultaneously stored in a cavity is not meant, the lower part structure of the cavity adopts an hourglass structure, one of a mass flow meter and a volume flow meter on a pipeline needs to be arranged, when the cavity releases fine sand granular solids such as salt or white granulated sugar, the flow meter does not work, and when the cavity releases the liquid condiments except the salt and the white granulated sugar, the flow meter works normally, in the invention, for brevity, the flow meter can be used for replacing the mass flow meter or the volume flow meter; when fine sand granular solid and liquid seasonings are stored, the chamber can be divided into two areas, the cross section of the smaller-volume area can be in other shapes such as a circle, a rectangle, a trapezoid and a crescent, the cross section area is constant, the cover corresponding to the smaller-volume chamber is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the seasoning in the area and the device and send a signal to a controller, the controller calculates the release amount of the seasonings according to the density value and the cross section area of the seasoning and the height change value of the upper surface of the seasoning in the smaller-volume area, the control valve is controlled when the required seasoning amount calculated by the controller is reached, and the density values of various seasonings and the cross section area of the smaller-volume chamber are set in the controller. In the above-mentioned several inventions, the common technical features are: the cover is provided with a control panel and a battery, the cavity is connected with a pipeline, the bottom of the cavity is provided with a leakage opening, the pipeline is provided with a control valve, the control panel is connected with the control valve and controls the opening and closing of the control valve, the pipeline is provided with an outlet on the outer wall of a product which obtains a proper amount of seasoning during cooking, and a small cup is arranged below the outlet on the outer wall and used for containing the released seasoning; the control panel is provided with a controller, a display screen and keys.
When in use, the cover of the invention is opened, then the seasoning is poured into the chamber and the cover is closed. If a user wants to automatically obtain a proper amount of seasonings, related parameters need to be input on a control panel, the user selects the types of edible oil, salt, soy sauce, vinegar, sugar, cooking wine and the like, inputs the weight of cooked materials with the unit of gram, selects a cooking mode, defaults to a frying mode and a soup cooking mode, automatically opens a control valve according to the confirmation key, a cavity starts to release the seasonings, the required seasonings flow into a small cup through a pipeline until the control valve is automatically closed and no seasonings flow into the small cup from an outlet, and a complete release action is considered to be finished because part of the seasonings in the pipeline continuously flow out after the control valve is closed. If the small cup can not be filled with the required condiment, when the small cup is about to be filled with the condiment, a user needs to press the pause key, the control valve is closed, the condiment in the small cup is poured and then put in place, the pause key is pressed again, the control valve is opened, and the cavity can continuously release the condiment to the small cup. If the release amount is large, the user can continuously perform the operation until the release action is normally finished. In the release process, the display screen can dynamically display the release amount of the condiment.
It should be noted that most people in life understand the term "weight" as "mass" in physical terms, and the present invention still adopts the term "weight" in consideration of the technical field in which the term is used, but the name of the mass flow meter is fixed and cannot be changed freely, so that the term "weight" in the whole text is used as the same meaning as the term "mass" in the mass flow meter, and the measurement unit is gram.
If a user needs to manually obtain a proper amount of seasoning, a forced on-off key on a control panel needs to be pressed, a control valve is opened, the product which obtains the proper amount of seasoning during cooking starts to automatically release the seasoning into a small cup, meanwhile, a display screen can dynamically display the release amount of the seasoning at this time, and the seasoning is measured in grams.
As a further improvement of the invention, when the residual amount of the condiment is less, a low-level warning lamp is used for reminding on the control panel; warning scale marks can be arranged on the outer wall of the tank body or in the chamber area, the tank wall is completely transparent or partial area is transparent, and a user can observe whether the upper surface of the seasoning reaches the warning scale marks or not. When the residual amount of the seasoning is less and the required seasoning dosage calculated by the controller can not be achieved, the user needs to add the seasoning in time.
As a further improvement of the invention, the keys on the control panel comprise a power key, a category selection key, a cooking mode key, a determination key, a cancel key, a pause key, a forced on/off key, a concentration plus-minus key, a number key and the like.
As a further improvement of the invention, the diameter of the pipeline below the leakage opening is the same as the diameter of the leakage opening, or the diameter of the pipeline below the leakage opening is larger than the diameter of the leakage opening, or a section of bag body is arranged on the pipeline below the leakage opening, and the section of the bag body is larger than the section of the pipeline, so that the seasoning is not easy to block in the flowing process.
As a further improvement of the invention, the pipeline protrudes out of the outer wall of the tank body by a certain length of at least 2mm, the small cup is closely attached to the outer wall, and the wall thickness of the small cup is smaller than the protruding length of the pipeline in the horizontal direction of the outer wall of the tank body. In this way, the impact of the seasoning on the outer wall of the small cup during the falling process can be avoided.
As a further improvement of the invention, the pipeline is provided with an outlet on the outer wall of the tank body, the outlet is provided with a door sealing device, the device is provided with two rails with grooves near the outlet, and a push plate is arranged on the door sealing device, so that the door sealing device can move up and down in the rails, can close the outlet and cannot touch a small cup in the moving process; the door sealing device may not be provided, and a cover may be disposed on the outlet.
As a further improvement of the invention, when the small cup is placed in place, the small cup is attached to the outer wall of the tank body, the upper opening of the small cup cannot touch the outlet of the pipeline, the cup body is provided with scale marks with numerical values of 3ml, 5ml, 10ml, 15ml, 20ml and the like, and when the function of dynamically displaying the numerical values on the screen fails, the small cup can still be used for measuring seasonings.
The use of batteries for power is only preferred and is described throughout the present invention, but plug-in power may also be used.
Drawings
Fig. 1 is a schematic view of a product for storing fine sand-like solids such as salt or white granulated sugar, which is cooked to obtain a proper amount of seasoning, and is provided with a door closing means in a sectional view a-a and a sectional view B-B.
Fig. 2 is a schematic view showing the structure of a product for storing liquid seasonings other than salt and white sugar, which is cooked to obtain a proper amount of seasonings.
Fig. 3 is a schematic view showing the structure of a product for obtaining a proper amount of seasoning when cooking, which stores fine sand granular solid and liquid seasonings.
Fig. 4 is a schematic view of another product for obtaining proper amount of seasoning while cooking, when storing fine sand granular solid and liquid seasoning, with a C-C section view attached.
Figure 5 is a schematic diagram of a bladder of a conduit.
Fig. 6 is a schematic view of the control panel and battery on the cover.
The components in the drawings are numbered as follows: 1. a chamber; 2. a tank body; 3. a cover; 4. a battery; 5. a control panel; 6. a control valve; 7. a pipeline; 8. a door seal or cover; 9. a small cup; 10. a flow meter; 81. sealing the door; 82. pushing the plate; 83. track
Detailed Description
The invention provides a method for obtaining a proper amount of seasoning during cooking, which is divided into an automatic mode and a manual mode. The method for automatically obtaining the proper amount of seasoning during cooking comprises the following steps: formulating a concentration standard value; automatically calculating the amount of the needed seasoning according to the concentration standard value, the weight of the cooked material and the cooking mode; according to the amount of the needed seasoning, the release amount of the seasoning is dynamically displayed and the release of the seasoning is automatically controlled. The method for manually obtaining the proper amount of seasoning during cooking comprises the following steps: automatically measuring the amount of released seasoning and dynamically displaying the amount of released seasoning.
Consistency in the present invention means the ratio of the weight of the seasoning to the weight of the cooking product when cooking. In daily life, seasonings comprise edible oil, salt, soy sauce, vinegar, sugar, cooking wine and the like, and the corresponding proper terms are as follows: greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc., which are collectively referred to as concentrations in the present invention. Salt is used as an example, and the concentration is the ratio of the amount of salt needed to the weight of the cooked product. In the invention, the cooking modes are fried dish and soup, and the concentration values of the seasonings with the same type are different or partially the same in the two modes. In consideration of the diversity of the Chinese and western food cooking methods, the cooking modes can be refined and set to be dish frying, steaming, braising, oil stewing, dry frying and soup cooking modes, concentration values of the same seasoning are different or partially the same in each mode, so that the difference of dish taste caused by personal feeling cooking can be reduced, and the cooked dish taste can be standardized as much as possible.
The method for making the concentration value comprises the following steps: 1. according to common dietary habits of public people, concentration standard values of oiliness, salinity, soy sauce content, acidity, sweetness, cooking wine content and the like in a dish frying and soup cooking mode are obtained through statistics, 2, the standard values are set according to requirements of the intake amount of some medical condiments, 3, the standard values can be set by manufacturers authorized by the invention, and only the taste can be accepted by most dieters, namely more than 500 people in total, and more than 2/3 in quantity.
The step of automatically calculating the amount of seasoning required comprises the following steps: in the mode of cooking and cooking soup, the weight of the cooked materials is the weight of food materials and soup. In the dish frying mode, the weight of the soup can be ignored. If the cooking modes are further set as dish frying, steaming, braising, oil stewing, dry frying and soup cooking, the weight of the cooked materials is still the weight of the food materials and the soup in each mode. The weight of the soup is different in each mode, for example, the weight is 0 in dry frying, the weight can be hundreds of grams to thousands of grams in soup cooking, and the actual value in other modes is determined according to the actual situation on site. In the present invention, consistency refers to the ratio of the weight of seasoning to the weight of the cooking product when cooking. Its value will also vary according to the cooking mode. Therefore, when the cooking mode is determined, the concentration value of the seasoning is determined, and when the weight of the cooked object is input, the controller automatically calculates the product of the concentration and the weight of the cooked object, namely the required seasoning dosage.
The step of dynamically indicating the amount of released flavoring includes: the controller sends the seasoning release amount signal which is automatically measured to the display screen, and the display screen displays according to the signal.
The step of automatically controlling the release of the seasoning includes: 1. when fine sand granular solids such as salt or white granulated sugar are stored, the controller calculates the duration time of opening of the control valve according to the hourglass mass change rate when the seasoning is released, and controls the control valve; 2. when liquid seasonings except salt and white granulated sugar are stored, the flow meter feeds back a signal flowing through the seasonings to the controller, and when the feedback value reaches the required seasoning amount calculated by the controller, the controller closes the control valve; 3. when fine sand granular solid and liquid condiments are stored and the cavity is divided into two areas, the cover corresponding to the cavity with smaller volume is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the condiments in the area and the device and send a signal to a controller, the controller calculates the release amount of the condiments by combining the density value, the cross section area and the height change value of the upper surface of the condiments in the area with smaller volume, a control valve is controlled when the required condiment dosage calculated by the controller is reached, and the density value of each condiment and the cross section area of the cavity with smaller volume are firstly set in the controller.
The method for manually obtaining the proper amount of seasoning during cooking comprises automatically measuring the amount of seasoning released and dynamically displaying the amount of seasoning released.
The step of automatically metering the amount of seasoning released includes: 1. when fine sand granular solids such as salt or white granulated sugar are stored, the controller multiplies the sand clock mass change rate when the seasoning is released and the opening time of the control valve to calculate a result; 2. when storing liquid seasonings except salt and white granulated sugar, the flow meter feeds back signals flowing through the seasonings to the controller; 3. when fine sand granular solid and liquid seasonings are stored and the cavity is divided into two areas, the cover corresponding to the cavity with smaller volume is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the seasoning in the area and the device and send a signal to the controller, the controller calculates the release amount of the seasonings according to the density value and the cross section of the seasonings and the height change value of the upper surface of the seasoning in the area with smaller volume, and the density values of various seasonings and the cross section of the cavity with smaller volume are set in the controller.
The step of dynamically indicating the amount of released flavoring includes: the controller sends the seasoning release amount signal which is automatically measured to the display screen, and the display screen displays according to the signal.
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be described below with reference to the accompanying drawings in the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. It should be noted that the embodiments of the present invention and the technical features of the embodiments may be combined with each other without conflict.
The following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first implementation mode comprises the following steps: a product for obtaining proper amount of flavoring during cooking comprises a chamber, a tank, a cover, a control panel, a battery, a control valve, a pipeline and a small cup. The cover is provided with a control panel and a battery, the chamber is connected with the pipeline, the bottom of the chamber is provided with a leakage opening, the leakage opening is a small section of pipeline which is tightly connected with the chamber and can be regarded as a part of the pipeline, the pipeline is provided with a control valve, the control panel is connected with the control valve and controls the opening and closing of the control valve, the pipeline is provided with an outlet on the outer wall of the product which obtains a proper amount of seasoning during cooking, and a small cup is arranged below the outlet on the outer wall and is used for containing the released seasoning; the control panel is provided with a controller, a display screen and keys, wherein the keys comprise a power key, a category selection key, a cooking mode key, a determination key, a cancel key, a pause key, a forced on-off key, a concentration plus-minus key, a number key and the like. The inner structure is schematically shown in fig. 1, the lower part of the chamber is in the form of an hourglass structure, which is a timing device for thousands of years in human beings, and the structural forms are various, which are not illustrated, only the typical structural form is selected for the invention and is illustrated in the drawings, and all structural forms based on the hourglass principle are represented in the invention in the form of the hourglass structure, and the text of the hourglass principle is reviewed in 0061. Salt and white granulated sugar on the market are mostly fine sand grains, and the physical characteristics of the salt and the white granulated sugar are similar to those of sand, so an hourglass structure model is adopted. The hourglass has a small diameter, less than 10mm, which is advantageous for precise dosage control because the amount of flavoring released at one time is usually between several grams and several tens of grams. The leak of hourglass has the control valve, and control panel is connected with the control valve, has the controller in the control panel, and the controller has the calculation processing function to can control the control valve switch.
When in use, the cover of the invention is opened, then the seasoning is poured into the chamber and the cover is closed. If a user wants to automatically obtain a proper amount of seasonings, related parameters need to be input on a control panel, the user selects the types of edible oil, salt, soy sauce, vinegar, sugar, cooking wine and the like, inputs the weight of cooked materials with the unit of gram, selects a cooking mode, defaults to a frying mode and a soup cooking mode, automatically opens a control valve according to the confirmation key, a cavity starts to release the seasonings, the required seasonings flow into a small cup through a pipeline until the control valve is automatically closed and no seasonings flow into the small cup from an outlet, and a complete release action is considered to be finished because part of the seasonings in the pipeline continuously flow out after the control valve is closed. If the small cup can not be filled with the required condiment, when the small cup is about to be filled with the condiment, a user needs to press the pause key, the control valve is closed, the condiment in the small cup is poured and then put in place, the pause key is pressed again, the control valve is opened, and the cavity can continuously release the condiment to the small cup. If the release amount is large, the user can continuously perform the operation until the release action is normally finished. In the release process, the display screen can dynamically display the release amount of the condiment.
If a user needs to manually obtain a proper amount of seasoning, a forced on-off key on a control panel needs to be pressed, a control valve is opened, the product which obtains the proper amount of seasoning during cooking starts to automatically release the seasoning into a small cup, meanwhile, a display screen can dynamically display the release amount of the seasoning at this time, and the seasoning is measured in grams.
As a further improvement of the invention, when the residual amount of the condiment is less, a low-level warning lamp is used for reminding on the control panel; warning scale marks can be arranged on the outer wall of the tank body or in the chamber area, the tank wall is completely transparent or partial area is transparent, and a user can observe whether the upper surface of the seasoning reaches the warning scale marks or not. When the residual amount of the seasoning is less and the required seasoning dosage calculated by the controller can not be achieved, the user needs to add the seasoning in time.
As a further improvement of the invention, the keys on the control panel comprise a power key, a category selection key, a cooking mode key, a determination key, a cancel key, a pause key, a forced on/off key, a concentration plus-minus key, a number key and the like.
As a further improvement of the invention, the diameter of the pipeline below the leakage opening is the same as the diameter of the leakage opening, or the diameter of the pipeline below the leakage opening is larger than the diameter of the leakage opening, or a section of bag body is arranged on the pipeline below the leakage opening, and the section of the bag body is larger than the section of the pipeline, so that the seasoning is not easy to block in the flowing process.
As a further improvement of the invention, the pipeline protrudes out of the outer wall of the tank body by a certain length of at least 2mm, the small cup is closely attached to the outer wall, and the wall thickness of the small cup is smaller than the protruding length of the pipeline in the horizontal direction of the outer wall of the tank body. In this way, the impact of the seasoning on the outer wall of the small cup during the falling process can be avoided.
As a further improvement of the invention, the pipeline is provided with an outlet on the outer wall of the tank body, the outlet is provided with a door sealing device, the device is provided with two rails with grooves near the outlet, and a push plate is arranged on the door sealing device, so that the door sealing device can move up and down in the rails, can close the outlet and cannot touch a small cup in the moving process; the door sealing device may not be provided, and a cover may be disposed on the outlet.
As a further improvement of the invention, when the small cup is placed in place, the small cup is attached to the outer wall of the tank body, the upper opening of the small cup cannot touch the outlet of the pipeline, the cup body is provided with scale marks with numerical values of 3ml, 5ml, 10ml, 15ml, 20ml and the like, and when the function of dynamically displaying the numerical values on the screen fails, the small cup can still be used for measuring seasonings.
The use of batteries for power is only preferred and is described throughout the present invention, but plug-in power may also be used.
The second embodiment: a product for obtaining proper amount of flavoring during cooking comprises a chamber, a tank, a cover, a control panel, a battery, a mass flow meter or a volume flow meter, a control valve, a pipeline and a small cup. Compared with the mass flow meter or the volume flow meter in the embodiment 1, the cavity structure can be in the form of an hourglass structure, and can also be in other forms, so that the seasoning can be completely emptied in the cavity, and the specific components are shown in figures 2 and 3. There is a mass flowmeter or a volume flowmeter in the upper part of the pipeline, at present, the flowmeter is commonly used, the technology is quite mature in both large pipe diameter and small pipe diameter, and the technical principle is not described here. When the seasoning flows in the mass flow meter, the quality of the seasoning flowing through the mass flow meter is fed back to the controller in a signal mode, and when the release amount reaches the required seasoning dosage calculated by the controller, the controller closes the control valve; when the seasoning flows in the volume flow meter, the volume of the seasoning flowing through the volume flow meter is fed back to the controller in a signal mode, and the controller calculates the seasoning release amount according to the density of the seasoning and the volume. When the release amount reaches the required seasoning amount calculated by the controller, the controller closes the control valve. The control valve and the flow meter may be integral or separate, and should be as close as possible. The remaining non-mentioned portions refer to the first embodiment or the prior art.
The third embodiment is as follows: a product for obtaining a proper amount of seasoning during cooking comprises a chamber, a tank body, a cover, a control panel, a battery, a distance measuring device, a control valve, a pipeline and a small cup. The chamber is divided into two regions, one region has a larger volume, the other region has a smaller volume, and the larger volume and the smaller volume are obtained by comparing the volumes of the two regions. The cross section of the smaller volume area can be in other shapes such as a circle, a rectangle, a trapezoid, a crescent and the like, the cross section area is kept unchanged, the cover of the smaller volume area is provided with a distance measuring device, a distance measuring instrument in the forms of ultrasonic waves, lasers, infrared rays and the like can be adopted, distance measuring equipment in other forms such as a liquid level meter and the like can also be adopted, the distance measuring technology is widely applied at present, the technology is mature, and the invention is not introduced here. The whole or partial region of the tank wall is transparent, so that a person can observe the condition of a region with a small volume, the region with the small volume is provided with warning scale marks, when the upper surface of the seasoning reaches the warning scale marks, the residual amount of the seasoning is set to be any integer value between 15ml and 40ml, a user is reminded that the tank body needs to be placed approximately horizontally when the amount of the seasoning in the region with the small volume is small, patterns or lines can be arranged on the tank wall to remind the user how to place the seasoning horizontally, so that the seasoning in the region with the large volume flows to the region with the small volume, and then the tank body is continuously placed well vertically; or a low-level warning lamp is arranged on the control panel to prompt a user that the tank body needs to be placed horizontally approximately, and the purpose is the same as that described above. And measuring the distance between the upper surface of the seasoning in the area and the device by using a distance measuring device, wherein when the distance value is greater than a certain value, the low-level warning lamp is on. The principle of automatically controlling the release of the seasoning is as follows: the distance measuring device can measure the distance between the upper surface of the condiment in the area and the distance measuring device and send signals to the controller, the controller calculates the release amount of the condiment by combining the density value, the cross-sectional area and the height change value of the upper surface of the condiment in the area with smaller volume, the control valve is controlled when the required condiment dosage calculated by the controller is reached, and the density values of various condiments and the cross-sectional area of the cavity with smaller volume are firstly set in the controller. The detailed components of this embodiment are shown in fig. 4, and the rest of the non-mentioned parts refer to the first embodiment or the prior art.
The product for obtaining a proper amount of seasoning during cooking may be provided with two types of salt and sugar for solid seasoning, or with edible oil, soy sauce, vinegar and cooking wine for liquid seasoning, or with edible oil, salt, soy sauce, vinegar, sugar and cooking wine, or even with a single type for a certain seasoning.
The working principle and the using method are as follows:
the working principle of the first embodiment is now explained: when fine sand granular solids such as salt or white granulated sugar are contained in the chamber, the control valve is opened, the chamber releases the seasoning from a leakage opening, and the leakage opening is a small section of pipeline which is tightly connected with the chamber and can be regarded as a part of the pipeline. The physical model of the seasoning releasing process adopts an hourglass device for measuring time of human beings for thousands of years, and according to the relevant theory of hourglass research, due to friction force between solid particles, the falling speed of sand at a leak port of the hourglass is basically constant when the sand is released, and the falling speed is related to the diameter of a pipeline and is not related to the seasoning height in a cavity. That is, the sand has a constant rate of change of mass during the flow, i.e., the ratio of the change of mass Δ M to the change of time Δ t is constant, which is equal to the rate of change of mass of the hourglass. The speed can be obtained through experimental data and can also be obtained through calculation. The following examples illustrate: there are many hourglass devices on the market today, where the mass of sand in the device is constant (in grams), 30 minutes, 20 minutes, 10 minutes, 5 minutes, etc., and the rate of change of the hourglass mass can be obtained by dividing the mass of sand by the time it takes for all of the sand to be released once, in grams/second. Because most of the salt and the white granulated sugar on the market are fine sand grains, the physical characteristics are similar to sand, and an hourglass model is adopted. Because the rate of change of mass is constant, the controller can calculate the amount of seasoning released in combination with the time.
There is control panel on the lid, and control panel has controller, display screen and button, and control panel's theory of operation is as follows: the concentration value is first established. According to common dietary habits of the public, calculating concentration standard values such as greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content and the like in a cooking and soup cooking mode; standard values can also be established according to the requirements of the intake amount of some seasonings in medicine; of course, the present invention may be designed by the authorized manufacturer, as long as the taste is acceptable to most dieters, i.e., a total of over 500 people, and a total of over 2/3. The three terms of salinity, sweetness and acidity are more applied in life, but the other 3 terms of greasiness, soy sauce content and cooking wine content are less applied and are defined by the invention, and the three terms are not industrial terms, and the reader only needs to understand the meanings of the three terms. They are the ratio of the amount of edible oil, soy sauce, cooking wine and the weight of the cooked product. The following are exemplified by saltiness: the salinity is the weight ratio of the salt to the cooked food, and the salinity value is obtained according to the statistics of the eating habits of people. The salinity values in the dish cooking mode and the soup cooking mode are different. When the weight of the cooked object is input and the mode is selected, the controller can set the salinity value in the controller according to the salinity value and the weight of the cooked object, and the required salt dosage is calculated. The controller calculates the duration time of the control valve needing to be opened according to the hourglass mass change rate of the condiments after the control valve is opened, after the confirmation key is pressed, the control key can open the control valve to release the condiments to the small cup, and the control valve is automatically closed when the calculation time is reached. During cooking, because a drinker is very sensitive to the salinity, the standard salinity needs to be set for strictly controlling the amount of the edible salt, so that the automatic amount-control edible salt taking operation can be carried out. The dosage of edible oil, vinegar, sugar, soy sauce and cooking wine can be actively controlled by a cooker according to experience, and the dynamic display value of the release amount on the screen can be used as a basis; similarly, standard values can be set for the greasiness, the saltiness, the soy sauce content, the acidity, the sweetness and the like, the cooking modes can be refined and set into dish frying, steaming, braising, oil stewing, dry frying and soup cooking modes in consideration of the diversity of Chinese and western dish cooking methods, concentration values of the same type of seasoning are different or partially the same in each mode, so that the difference of dish taste caused by personal feeling cooking can be reduced, and the cooked dish taste can be standardized as much as possible. This principle applies to all embodiments.
The embodiment of fig. 2 and 3 has more mass flow meter or volume flow meter than the first embodiment, when the cavity is filled with liquid condiment, the cavity structure is hourglass-shaped, or other forms, the condiment can be completely emptied in the cavity, relevant parameters are input on the control panel, after a determination key is pressed, the control valve is opened, the cavity releases the condiment from a leakage opening, when the condiment flows in the mass flow meter, the quality of the condiment flowing through the cavity is fed back to the controller in a signal mode, a screen dynamically displays the quality according to the signal, and when the release amount reaches the required condiment dosage calculated by the controller, the controller closes the control valve; similarly, when the seasoning flows in the volume flow meter, the volume of the seasoning flowing through the volume flow meter is fed back to the controller in a signal mode, the controller calculates the seasoning release amount according to the density of the seasoning and the volume, and sends the signal to the display screen, and the display screen displays the signal. When the release amount reaches the required seasoning amount calculated by the controller, the controller closes the control valve. It should be noted that if the direction of flow of the seasoning is positive, if the flow meter is mounted on the pipe and upstream of the control valveThe detected amount of the flow meter is equal to the amount of released seasoning after the control valve is opened; however, when the flow meter is downstream of the control valve, once seasoning begins to be released, there will be a portion of seasoning between the control valve and the flow meter, with the mass set to M0The amount of the seasoning in the portion is measured by adding a flow meter probe M1Equal to the real release amount M of the seasoning after the control valve is opened, and the release amount value displayed on the display screen is M-M0+M1. Therefore, when the seasoning is just detected by the mass flow meter or the volume flow meter after the control valve is opened, the real release amount of the seasoning is actually M0That is, when the value of the signal feedback starts to change from 0, the value of the display screen suddenly changes to M0，M0The value should be kept as small as possible so that the amount of seasoning released can be controlled more accurately. Therefore, when the control valve and the flow meter are separately arranged, the control valve and the flow meter should be as close as possible, and the release amount of the primary condiment is at least M0。M0The value of (c) can be measured by the following method: when the flow meter initially detects the seasoning, i.e. the value of the signal feedback initially changes from 0, the seasoning has actually released M0When the value fed back by the flowmeter assumes M, but the display screen still starts to display from 01When M is in contact with1The value of the pressure sensor can be set by a tester at will, the control valve is closed, part of the seasoning continues to flow through the flow meter, and finally the feedback value of the flow signal is M, and then M is0＝M-M1Can be averaged over multiple measurements so that M0The value of (A) is more accurate when M is0After the measured value of (A) is obtained, the controller needs to be reset at a later stage, and once the flowmeter begins to measure, the value displayed on a screen is from M0And starting. When the control valve is integral with the flow meter, M0Will approach 0 or even be equal to 0.
For the embodiment of fig. 4, the chamber is divided into two regions, one region has a larger volume, the other region has a smaller volume, and the outer wall is completely transparent or a part of the region is transparent, so that a person can observe the condition of the region with the smaller volume, the region with the smaller volume is provided with warning scale lines, when the upper surface of the condiment reaches the warning scale lines, the residual quantity of the condiment is any integer value between 15ml and 40ml, so as to remind a user that when the condiment quantity in the region with the smaller volume is less, the tank body needs to be placed approximately horizontally, so that the condiment in the region with the larger volume flows to the region with the smaller volume, and then the tank body continues to be placed vertically. The purpose of dividing the chamber into two is that the small volume region allows for more accurate calculation of the amount of change in volume of seasoning. The cover in the area is provided with a distance measuring device which can adopt a distance measuring instrument in the forms of ultrasonic waves, laser, infrared and the like, and can also adopt distance measuring equipment in other forms of a liquid level meter and the like, the distance measuring technology is widely applied at present, the technology is mature, and the invention is not introduced here. The seasoning release amount is calculated by multiplying the volume change amount of the seasoning in the small-volume chamber by the density, the volume change amount is obtained by multiplying the sectional area by the height change value of the upper surface of the seasoning, the sectional area is a fixed value, and the distance measuring device can measure the distance between the upper surface of the seasoning in the area and the device, so that the height change value of the upper surface of the seasoning can be further obtained. When the release amount reaches the required seasoning amount calculated by the controller, the control valve is controlled.
The main method of use of the present invention for obtaining a suitable quantity of seasoning in an automatic and manual manner during cooking has been described and will not be repeated here, but two points are worth mentioning when using it.
The control panel is provided with a concentration plus-minus key, the default is a standard concentration value, and the concentration can be increased or decreased on the basis of the standard concentration. Meets different requirements of different people on the dosage of edible oil, salt, soy sauce, vinegar, sugar and cooking wine in dishes.
The control panel is provided with a cancel key, and if the user wants to finish the condiment releasing action, the user presses the cancel key, and the condiment releasing process is finished.
Claims (17)
1. A method for automatically obtaining a proper amount of seasoning during cooking comprises the following steps: formulating a concentration standard value; automatically calculating the amount of the needed seasoning according to the concentration standard value, the weight of the cooked material and the cooking mode; according to the amount of the needed seasoning, the release amount of the seasoning is dynamically displayed and the release of the seasoning is automatically controlled.
2. A method for manually obtaining a proper amount of seasoning during cooking comprises the following steps: automatically measuring the amount of released seasoning and dynamically displaying the amount of released seasoning.
3. The method of claim 1, wherein the concentration is a ratio of the weight of the seasoning to the weight of the cooked material during cooking, and the standard value is determined by: 1. according to common dietary habits of public people, concentration standard values of oiliness, salinity, soy sauce content, acidity, sweetness, cooking wine content and the like in a dish frying and soup cooking mode are obtained through statistics, 2, the standard values are set according to the requirements of the intake amount of certain medical living condiments, 3, the standard values can be set by manufacturers authorized by the invention, and only the taste can be accepted by most dieters, namely more than 500 people in total, and more than 2/3 in quantity.
4. The method of claim 1, wherein the step of automatically calculating the amount of seasoning required comprises: when the cooking mode is determined, the concentration value of the condiment is determined, and when the weight of the cooking object is input, the controller automatically calculates the product of the concentration and the weight of the cooking object, namely the required condiment dosage.
5. The method of claim 1 or 2, wherein the step of dynamically indicating the amount of released flavoring comprises: the controller sends the seasoning release amount signal which is automatically measured to the display screen, and the display screen displays according to the signal.
6. The method of claim 1, wherein the step of automatically controlling the release of the flavoring comprises: 1. when fine sand granular solids such as salt or white granulated sugar are stored, the controller calculates the duration time of opening of the control valve according to the hourglass mass change rate when the seasoning is released, and controls the control valve; 2. when liquid seasonings except salt and white granulated sugar are stored, the flow meter feeds back a signal flowing through the seasonings to the controller, and when the feedback value reaches the required seasoning amount calculated by the controller, the controller closes the control valve; 3. when fine sand granular solid and liquid condiments are stored and the cavity is divided into two areas, the cover corresponding to the cavity with smaller volume is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the condiments in the area and the device and send a signal to a controller, the controller calculates the release amount of the condiments by combining the density value, the cross section area and the height change value of the upper surface of the condiments in the area with smaller volume, a control valve is controlled when the required condiment dosage calculated by the controller is reached, and the density value of each condiment and the cross section area of the cavity with smaller volume are firstly set in the controller.
7. The method of claim 2, wherein the step of automatically metering the amount of seasoning released comprises: 1. when fine sand granular solids such as salt or white granulated sugar are stored, the controller multiplies the sand clock mass change rate when the seasoning is released and the opening time of the control valve to calculate a result; 2. when storing liquid seasonings except salt and white granulated sugar, the flow meter feeds back signals flowing through the seasonings to the controller; 3. when fine sand granular solid and liquid seasonings are stored and the cavity is divided into two areas, the cover corresponding to the cavity with smaller volume is provided with a distance measuring device, the distance measuring device can measure the distance between the upper surface of the seasoning in the area and the device and send a signal to the controller, the controller calculates the release amount of the seasonings according to the density value and the cross section of the seasonings and the height change value of the upper surface of the seasoning in the area with smaller volume, and the density values of various seasonings and the cross section of the cavity with smaller volume are set in the controller.
8. A product for carrying out the method of any one of claims 1 to 7 for obtaining an amount of seasoning on cooking comprising a chamber, a can, a lid, a control panel, a battery, a control valve, a tube and a cup; the cover is provided with a control panel and a battery, the cavity is connected with a pipeline, the bottom of the cavity is provided with a leakage opening, the pipeline is provided with a control valve, the control panel is connected with the control valve and controls the opening and closing of the control valve, the pipeline is provided with an outlet on the outer wall of the seasoning pot with automatic quantity control, and a small cup is arranged below the outlet of the outer wall and used for containing released seasoning;
the control panel is provided with a controller, a display screen and keys;
if a user wants to automatically obtain a proper amount of condiment, related parameters need to be input on the control panel, and in the releasing process, the display screen can dynamically display the releasing amount of the condiment; if a user needs to manually obtain a proper amount of seasoning, a forced switch key on a control panel needs to be pressed, a control valve is opened, and a display screen dynamically displays the release amount of the seasoning;
when fine sand granular solids such as salt or white granulated sugar are stored, the lower part structure of the cavity adopts an hourglass structure form, and the diameter of a leak of the hourglass is smaller than 10 mm;
when liquid seasonings except salt and white granulated sugar are stored, the structural form of the cavity can be an hourglass structural form, or other forms, so that the seasonings can be emptied completely in the cavity, and one of a mass flow meter and a volume flow meter on a pipeline is required to be provided, and the mass or volume of the seasonings flowing through the pipeline can be fed back to the controller in a signal mode; the control valve and the flowmeter can be integrated or separated, and the control valve and the flowmeter are close to each other as much as possible when the control valve and the flowmeter are separated;
when fine sand granular solids and liquid seasonings are stored, the lower part of the cavity is in an hourglass structure, one of a mass flow meter and a volume flow meter on the pipeline needs to be arranged, when the cavity releases fine sand granular solids such as salt or white granulated sugar, the flow meter does not work, and when the cavity releases liquid seasonings except the salt and the white granulated sugar, the flow meter works normally;
when storing fine sand granular solid and liquid form flavouring, divide into two regions with the cavity, the cross-section in less volume region can be other shapes such as circular, rectangle, trapezoidal and crescent, and the sectional area remains unchanged can, and the lid that less volume cavity corresponds has range unit, and range unit can measure this regional flavouring upper surface and the distance of device to send the signal to the controller.
9. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: the cooking modes are fried dish and soup cooking, and concentration values of the same seasoning in the two modes are different or partially same; in consideration of the diversity of Chinese and western food cooking methods, the cooking modes can be refined and set as dish frying, steaming, braising, oil stewing, dry frying and soup cooking modes, and concentration values of the same seasoning are different or partially same in each mode.
10. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: the seasoning can be a solid seasoning, a liquid seasoning, an edible oil, a soy sauce, vinegar, a cooking wine, a salt, a soy sauce, a vinegar, a sugar, a cooking wine, or a single seasoning.
11. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: when the residual amount of the seasonings is less, a low-level warning lamp is used for reminding on the control panel; warning scale marks can be arranged on the outer wall of the tank body or in the chamber area, the tank wall is completely transparent or partial area is transparent, and a user can observe whether the upper surface of the seasoning reaches the warning scale marks or not.
12. A product for obtaining an amount of seasoning on cooking as claimed in claim 11 wherein: when storing fine sand granular solid and liquid flavouring and when dividing the cavity into two regions, in case the flavouring volume is less, need roughly put the jar body horizontally, can set up pattern or lines suggestion user on the jar wall and put the level for the flavouring flow direction of the great region of volume is less regional, then continues to put jar body vertically.
13. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: the keys on the control panel comprise a power key, a category selection key, a cooking mode key, a determination key, a cancel key, a pause key, a forced on-off key, a concentration plus-minus key, a number key and the like.
14. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: the diameter of the pipeline below the leakage opening can be the same as that of the leakage opening or larger than that of the leakage opening, or a section of sac body is arranged on the pipeline, and the section of the sac body is larger than that of the pipeline, so that the seasoning is not easy to block in the flowing process.
15. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: the pipeline protrudes out of the outer wall of the tank body by a certain length of at least 2mm, the small cup is placed tightly close to the outer wall, and the wall thickness of the small cup is smaller than the protruding length of the pipeline in the horizontal direction of the outer wall of the tank body.
16. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: the pipeline is provided with an outlet on the outer wall of the tank body, the outlet is provided with a door sealing device, the device is provided with two rails with grooves near the outlet, and a push plate is arranged on the door sealing device, so that the door sealing device can move up and down in the rails, can close the outlet and cannot touch a small cup in the moving process; the door sealing device may not be provided, and a cover may be disposed on the outlet.
17. A product for obtaining an amount of seasoning on cooking as claimed in claim 8 wherein: when the small cup is placed in place, the small cup is attached to the outer wall of the tank body, the upper opening of the small cup cannot touch the outlet of the pipeline, and scale marks are arranged on the cup body and have numerical values of 3ml, 5ml, 10ml, 15ml, 20ml and the like.
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| PCT/CN2021/072811 WO2021147884A1 (en) | 2020-01-22 | 2021-01-20 | Method for obtaining appropriate amount of condiments during cooking, and product for implementing same |
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