CN113349650A - Pulping method, device, cooking utensil and computer readable storage medium - Google Patents

Pulping method, device, cooking utensil and computer readable storage medium Download PDF

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Publication number
CN113349650A
CN113349650A CN202010361664.6A CN202010361664A CN113349650A CN 113349650 A CN113349650 A CN 113349650A CN 202010361664 A CN202010361664 A CN 202010361664A CN 113349650 A CN113349650 A CN 113349650A
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China
Prior art keywords
liquid
cooking
heating
cooking part
steam
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Granted
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CN202010361664.6A
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Chinese (zh)
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CN113349650B (en
Inventor
张豪
李晶
苏莹
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Guangdong Midea Life Electric Manufacturing Co Ltd
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Guangdong Midea Life Electric Manufacturing Co Ltd
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Publication of CN113349650A publication Critical patent/CN113349650A/en
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
    • 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
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/07—Parts or details, e.g. mixing tools, whipping tools
    • A47J43/0716—Parts or details, e.g. mixing tools, whipping tools for machines with tools driven from the lower side
    • 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
    • A47J2202/00—Devices having temperature indicating means
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W30/00—Technologies for solid waste management
    • Y02W30/50—Reuse, recycling or recovery technologies
    • Y02W30/64—Paper recycling

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Food-Manufacturing Devices (AREA)

Abstract

The invention provides a pulping method, a pulping device, a cooking utensil and a computer readable storage medium, wherein the pulping method comprises the following steps: heating the cooking part; controlling the whipping assembly to grind and/or whip the cooking part; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operating parameters of the heating treatment, the grinding treatment and/or the whipping treatment and/or the working parameters of the whipping assembly, wherein the liquid is heated and converted into the steam after entering the cooking part in the heating treatment state. Hold in the culinary art portion material have multiple anti-nutrition factor, in order to get rid of above-mentioned anti-nutrition factor fast, on the one hand, control whipping subassembly carries out the fragmentation to the material, destroys the material structure so that more anti-nutrition factors release, and on the other hand, through supplying liquid in the culinary art portion to the high temperature, makes culinary art portion be in the dry steaming state, has promoted the speed of anti-nutrition factor in the inactivation material, has shortened the culinary art time, and has promoted the taste of culinary art food.

Description

Pulping method, device, cooking utensil and computer readable storage medium
The present application claims priority from chinese patent application entitled "operating method, apparatus, cooking appliance, and computer readable storage medium," filed by the chinese patent office on 03/06/2020 and having application number 202010150505.1, the entire contents of which are incorporated herein by reference.
Technical Field
The invention relates to the technical field of cooking, in particular to a pulping method, a pulping device, a cooking appliance and a computer readable storage medium.
Background
The grains or beans are made into drinks which are popular with the public, but the materials contain various anti-nutritional factors such as lipoxygenase, urease, trypsin and the like, and the anti-nutritional factors need to be completely inactivated before the drinks are made.
At present, the anti-nutritional factors are inactivated by a heat treatment mode, but the time for inactivating the anti-nutritional factors is long, the inactivation operation is not thorough, and if the anti-nutritional factors are not sufficiently removed, the taste of food is influenced, and the health of a user is also harmed.
Moreover, any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily known to a person of ordinary skill in the art, and any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily widely known or forms part of common general knowledge in the field.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
In view of the above, an object of the present invention is to provide a pulping method.
Another object of the present invention is to provide a pulping apparatus.
It is yet another object of the present invention to provide a cooking appliance.
It is yet another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, a first aspect of the present invention provides a pulping method, wherein the pulping method comprises: heating the cooking part; controlling the whipping assembly to grind and/or whip the cooking part; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operating parameters of the heating treatment and the working parameters of the grinding treatment and/or the whipping treatment, wherein the liquid enters the cooking part in the heating treatment state and is converted into the steam by heating.
In this technical scheme, hold in the culinary art portion in the material have multiple anti-nutritional factor, for example, lipoxygenase, urease and trypsin inhibitor etc. for get rid of above-mentioned anti-nutritional factor fast, on the one hand, control the whipping subassembly and carry out the fragmentation to the material, destroy the material structure so that more anti-nutritional factor release, on the other hand, through supplying liquid in the culinary art portion to the high temperature, make the culinary art portion be in the dry steaming state, also make and produce a large amount of high temperature steam in the culinary art portion, the rate of anti-nutritional factor in the inactivated material has been promoted, the cooking time has been shortened, and the taste of cooking food has been promoted.
Specifically, the whipping assembly can be arranged at the upper position and/or the lower position inside the cooking part, the main components comprise a cutter head, a motor and the like, the cooking part is subjected to heating treatment, so that the temperature of materials in the cooking part is increased, meanwhile, the whipping assembly is controlled to be subjected to grinding treatment and/or whipping treatment, so that the materials are whipped and crushed, and further, according to the operating parameters of the heating treatment and/or the operating parameters of the whipping assembly, the liquid and/or steam are provided for the cooking part by the liquid supply assembly, so that the cooking part is in a dry steaming state, and then, anti-nutritional factors in the materials are inactivated more quickly and fully in a short time.
Wherein, the time of heat treatment and the operating time of beating the subassembly are independent control, in the time of heat treatment, the subassembly of beating also can work, in order to improve the efficiency of the anti trophic factor of deactivation under the dry steaming state, after the subassembly of beating is smashed the material, heat treatment to the culinary art portion, with further promotion inactivation efficiency, or after carrying out heat treatment, to the high temperature material and carry out the fragmentation treatment, provide liquid and/or steam to high temperature culinary art portion then, or heat treatment and fragmentation treatment are carried out in turn, and provide liquid and/or steam to high temperature culinary art portion.
The operating parameters of the heating treatment comprise the temperature inside the cooking part, the heating time and the like, and the working parameters of the whipping assembly comprise the shredding time, the cutter head rotating speed, the shredding power and the like.
In addition, the liquid supply assembly may be integrated inside the cooking part, or may be detachably assembled with the cooking part, and it can be understood that the heating assembly of the cooking part is used to perform heating processing on the cooking part, wherein the heating assembly of the cooking part may include a thermal resistance heating assembly, an electromagnetic heating assembly, and an infrared heating assembly.
Finally, for those skilled in the art of cooking, the temperature inside the cooking part includes a temperature capable of reflecting a cooking process, such as an upper cover temperature, a bottom temperature, a temperature inside the pot body, and a temperature inside the cup body, and the temperature inside the cooking part may be obtained through an average value calculation or a weighted calculation method.
Wherein, the dry steaming state can be understood as: the cooking part is used for carrying out heating treatment and supplying liquid and/or steam into the cooking part by the liquid supply assembly, and more specifically, the liquid is heated under the action of the heating treatment to form steam.
In the above technical solution, the step of controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operation parameters of the heating process, the working parameters of the grinding process and/or the whipping process specifically includes: acquiring heating power and heating duration of heating treatment, or detecting the temperature inside the cooking part; controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to the first power, and recording the working time of the whipping assembly; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to at least one parameter of heating power, heating time length, temperature inside the cooking part and working time length so as to enable the cooking part to be in a dry steaming state, wherein the motor rotating speed range of the whipping assembly under the first power is 100 r/min-6000 r/min.
In the technical scheme, the temperature inside the cooking part can be indirectly determined according to the heating power and the heating duration, or the temperature inside the cooking part is directly detected through a sensor, when the temperature inside the cooking part is higher, for example, higher than 90 ℃, the whipping assembly is continuously controlled to carry out grinding treatment and/or whipping treatment according to the first power, so that the material is smashed, when the temperature inside the current cooking part reaches a certain threshold value, the liquid supply assembly is controlled to provide liquid and/or steam into the cooking part, so that the cooking part generates a large amount of high-temperature steam, namely, the high-temperature steam enters a dry steaming state, the efficiency of anti-nutritional factors in the inactivated material is further improved, and the cooking time is shortened.
In the above technical solution, according to at least one parameter of heating power, heating duration, temperature inside the cooking part, and operating duration, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: determining the temperature inside the cooking part according to the heating power and the heating duration, or controlling a temperature sensor of the food processor to acquire the temperature inside the cooking part; judging whether the temperature is greater than or equal to a temperature threshold value; and judging that the temperature is greater than or equal to a temperature threshold value, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state, wherein the temperature threshold value is greater than or equal to 90 ℃.
In this technical scheme, can indirectly obtain the inside temperature of culinary art portion according to heating power and length of heating, or the inside temperature of culinary art portion is directly gathered to the temperature sensor of control cooking machine, wherein, under the same power, the time is longer, and the inside temperature of culinary art portion can be higher, and then can effectively confirm the size of culinary art portion temperature.
Whether the currently determined temperature is larger than or equal to a temperature threshold value is further judged, and when the certain temperature threshold value is reached, the liquid supply assembly is immediately controlled to supply liquid and/or steam into the cooking part, so that the cooking part is in a dry steaming state, the cooking time is shortened, and the speed of the anti-nutritional factors in the inactivated material is improved.
In the above technical solution, according to at least one parameter of heating power, heating duration, temperature inside the cooking part and working duration, the liquid supply assembly is controlled to supply liquid and/or steam into the cooking part, and the method specifically further includes: judging whether the working time length is greater than or equal to a first working time length threshold value or not; and judging that the working time length is greater than or equal to a first working time length threshold value, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state.
In the technical scheme, the cooking part is heated according to a preset heating power curve, and time integral calculation is carried out on the heating power, so that the temperature inside the cooking part can be indirectly determined only by recording the heating time, and further, when liquid is supplied into the cooking part is determined according to the temperature, so that the liquid supplied to the cooking part is directly evaporated, the inside of the cooking part is in a dry evaporation state more quickly, and the efficiency of inactivating the anti-nutritional factors is further improved.
In addition, by detecting the temperature inside the cooking part, the liquid supply time into the cooking part can be directly determined, so that the efficiency of inactivating the anti-nutritional factors is improved.
Finally, according to the working duration of the whipping assembly, whether the materials to be cooked are sufficiently crushed can be determined, namely, the crushed materials can be sufficiently contacted with steam in a dry steaming state, and the efficiency of inactivating the anti-nutritional factors is also favorably improved.
It is noted that the above parameters may be used individually or simultaneously to determine whether to supply liquid into the cooking portion.
In the above technical solution, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: and controlling the liquid supply assembly to provide liquid and/or steam into the cooking part according to a preset flow rate, wherein the liquid in the cooking part is configured to be heated and evaporated to form steam, so that the cooking part is in a dry steaming state, and the bottom temperature range of the cooking part in the dry steaming state is 100-140 ℃.
In this technical scheme, supply liquid subassembly with predetermineeing the velocity of flow and supply liquid in to culinary art portion through control, the upper limit of the velocity of flow is predetermine mainly to control to reduce the interior hydrops of culinary art portion, and be favorable to promoting the speed that forms steam, furtherly, the anti nutrition factor in the messenger material is fully inactivated fast, and then has shortened the culinary art time of material, has promoted the taste of culinary art food.
In the above technical solution, the method further comprises: recording the duration of the dry steaming state; judging whether the duration is greater than or equal to a duration threshold; and judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to a second power, wherein the value range of the duration is 2-6 minutes.
In the technical scheme, if the duration of the dry steaming state is judged to be greater than or equal to the duration threshold, the inactivation degree of the anti-nutritional factor can be determined to reach the preset inactivation degree, and therefore the whipping assembly is continuously controlled to carry out grinding treatment and/or whipping treatment according to the second power so as to finish the subsequent cooking steps of the materials.
In the above technical solution, the method further comprises: recording the duration of the dry steaming state; judging whether the duration is greater than or equal to a duration threshold; judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to second power; and the time length of the beating component working according to the second power reaches a second working time length threshold value, wherein the second power is greater than or equal to the first power, and the range of the second working time length threshold value is 1-4 minutes.
In the technical scheme, the whipping component is controlled to work at the second power until the second working time threshold is reached, so that the materials are subjected to high-speed pulping treatment, food residues and particle sizes are favorably and fully reduced, and the rapid enzyme deactivation is completed in the dry steaming state, so that the comprehensive improvement of cooking mouthfeel and nutritive value is facilitated.
In the above technical solution, the method further comprises: controlling the whipping component to work intermittently according to the second power; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part in the working clearance period of the whipping assembly.
In the technical scheme, the liquid supply assembly is controlled to supply liquid and/or steam to the cooking part in the working clearance period of the whipping assembly, so that the materials are further fully smashed and dissolved, the speed of smashing the materials is increased, and the mouthfeel of the cooked food is further improved.
In the above technical solution, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: heating the liquid storage part of the liquid supply assembly, and determining the temperature of the liquid storage part; judging whether the temperature of the liquid storage part belongs to a preset temperature range or not; and judging that the temperature of the liquid storage part belongs to a preset temperature range, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part, wherein the preset temperature range is 80-99 ℃.
In this technical scheme, through heating the stock solution portion that supplies the liquid subassembly, make the temperature of stock solution portion in predetermineeing temperature range to the temperature that the liquid material that the messenger provided to the culinary art portion can not be too low, and then can be directly evaporated to hot steam, further promotes culinary art efficiency and deactivation efficiency.
An aspect of the second aspect of the invention provides a pulping apparatus comprising a memory and a processor, the processor implementing the steps of the pulping apparatus as defined in any one of the above aspects when executing a computer program. Therefore, the technical effect defined by any one of the technical schemes is achieved, and details are not repeated herein.
An aspect of the third aspect of the present invention provides a cooking appliance, including: a cooking part; a whipping assembly configured to grind and/or whip within the cooking section; a liquid supply assembly configured to provide liquid and/or vapor into the cooking portion; a pulping apparatus as defined in any of the above claims.
The cooking appliance provided by the technical scheme of the invention comprises the pulping device defined by any one technical scheme, so that the cooking appliance has the technical effect defined by any one technical scheme, and is not described again.
In the above technical solution, the liquid supply assembly further includes: and the liquid conveying pipeline is connected with the liquid supply assembly and is configured to supply liquid to the liquid supply assembly, wherein the liquid conveying pipeline is arranged inside a handle of the cooking appliance or the liquid conveying pipeline is arranged outside a shell of the cooking appliance.
In this technical scheme, be located cooking utensil's handle inside through injecing the transfer line, reduced the possibility that the damage appears in the transfer line, and set up in cooking utensil's casing outside through the transfer line, be convenient for maintain the transfer line, wherein, the transfer line can be the hose pipeline that passes inside the handle, or by the inside integrated into one piece's of handle pipeline that forms.
In any of the above solutions, the liquid supply assembly further comprises: a liquid storage portion connected with the infusion tube, the liquid storage portion configured to supply liquid to the infusion tube.
In this technical scheme, cooking equipment still is provided with the stock solution portion, reduces the requirement to the environment (if need provide the liquid source) during cooking equipment operation, and the cooking equipment of being convenient for uses under the environment of difference.
A technical solution of a fourth aspect of the present invention provides a computer-readable storage medium, where a computer program is stored, and when the computer program is executed, the steps of the pulping method defined in any one of the above technical solutions are implemented, so that the technical effects defined in any one of the above technical solutions are achieved, and details are not repeated herein.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram of a pulping process according to an embodiment of the invention;
FIG. 2 shows a schematic flow diagram of a pulping process according to an embodiment of the invention;
FIG. 3 shows a schematic flow diagram of a pulping process according to a further embodiment of the invention;
FIG. 4 shows a schematic flow diagram of a pulping process according to a further embodiment of the invention;
FIG. 5 shows a schematic block diagram of a slurrying apparatus according to an embodiment of the present invention;
fig. 6 shows a schematic block diagram of a cooking appliance according to an embodiment of the present invention;
fig. 7 shows a schematic block diagram of a cooking appliance according to another embodiment of the present invention;
FIG. 8 shows a schematic block diagram of a computer-readable storage medium according to an embodiment of the invention.
Wherein, the correspondence between the reference numbers and the names of the components in fig. 7 is:
the cooking machine comprises a 700 cooking machine, a 702 upper cover, a 704 base, a 706 handle, a 708 heating component, a 602 cooking part, a 604 whipping component and a 6062 liquid storage part.
Detailed Description
So that the manner in which the above recited objects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may be had by reference to the embodiments thereof which are illustrated in the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
Some embodiments according to the invention are described below with reference to fig. 1 to 8.
Example one
As shown in FIG. 1, a pulping process according to one embodiment of the invention comprises:
step S102, heat treatment is performed on the cooking part.
And step S104, controlling the whipping assembly to grind and/or whip the cooking part.
And S106, controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operating parameters of the heating treatment and the working parameters of the grinding treatment and/or the whipping treatment.
Wherein, the liquid enters the cooking part in the heating treatment state and is heated and converted into steam.
In this embodiment, there are a plurality of anti-nutritional factors in the material contained in the cooking portion, such as lipoxygenase, urease, trypsin inhibitor, etc., in order to remove the anti-nutritional factors quickly, on one hand, the whipping assembly is controlled to shred the material, and the material structure is destroyed to release more anti-nutritional factors, on the other hand, the cooking portion is in a dry steaming state by supplying liquid into the cooking portion with high temperature, that is, a large amount of high temperature steam is generated in the cooking portion, so that the speed of inactivating the anti-nutritional factors in the material is increased, the cooking time is shortened, and the taste of the cooked food is improved.
Specifically, the whipping assembly can be arranged at the upper position and/or the lower position inside the cooking part, the main components comprise a cutter head, a motor and the like, the cooking part is subjected to heating treatment, so that the temperature of materials in the cooking part is increased, meanwhile, the whipping assembly is controlled to be subjected to grinding treatment and/or whipping treatment, so that the materials are whipped and crushed, and further, according to the operating parameters of the heating treatment and/or the operating parameters of the whipping assembly, the liquid and/or steam are provided for the cooking part by the liquid supply assembly, so that the cooking part is in a dry steaming state, and then, anti-nutritional factors in the materials are inactivated more quickly and fully in a short time.
Wherein, the time of heat treatment and the operating time of beating the subassembly are independent control, in the time of heat treatment, the subassembly of beating also can work, in order to improve the efficiency of the anti trophic factor of deactivation under the dry steaming state, after the subassembly of beating is smashed the material, heat treatment to the culinary art portion, with further promotion inactivation efficiency, or after carrying out heat treatment, to the high temperature material and carry out the fragmentation treatment, provide liquid and/or steam to high temperature culinary art portion then, or heat treatment and fragmentation treatment are carried out in turn, and provide liquid and/or steam to high temperature culinary art portion.
The operating parameters of the heating treatment comprise the temperature inside the cooking part, the heating time and the like, and the working parameters of the whipping assembly comprise the shredding time, the cutter head rotating speed, the shredding power and the like.
In addition, the liquid supply assembly may be integrated inside the cooking part, or may be detachably assembled with the cooking part, and it can be understood that the heating assembly of the cooking part is used to perform heating processing on the cooking part, wherein the heating assembly of the cooking part may include a thermal resistance heating assembly, an electromagnetic heating assembly, and an infrared heating assembly.
Wherein, the dry steaming state can be understood as: the cooking part is used for carrying out heating treatment and supplying liquid and/or steam into the cooking part by the liquid supply assembly, and more specifically, the liquid is heated under the action of the heating treatment to form steam.
As shown in fig. 2, controlling the liquid supply assembly to supply liquid and/or steam into the cooking portion according to the operating parameters of the heating process, the grinding process and/or the whipping process specifically includes:
step S202, acquiring the heating power and the heating time of the heating treatment, or detecting the temperature inside the cooking part.
And step S204, controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to the first power, and recording the working time of the whipping assembly.
And S206, controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to at least one parameter of heating power, heating time, temperature inside the cooking part and working time so as to enable the cooking part to be in a dry steaming state.
Wherein the motor rotating speed range of the whipping assembly under the first power is 100 r/min-6000 r/min.
In this embodiment, the temperature inside the cooking portion may be indirectly determined according to the heating power and the heating duration, or the temperature inside the cooking portion may be directly detected by the sensor, when the temperature inside the cooking portion is higher, for example, higher than 90 degrees celsius, the whipping assembly is continuously controlled to perform the grinding and/or whipping treatment according to the first power, so that the material is broken, and when the temperature inside the current cooking portion reaches a certain threshold, the liquid supply assembly is controlled to supply liquid and/or steam into the cooking portion, so that the cooking portion generates a large amount of high-temperature steam, that is, enters a dry steaming state, thereby improving the efficiency of inactivating the anti-nutritional factors in the material, and shortening the cooking time.
As shown in fig. 3, controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to at least one parameter of heating power, heating time, temperature inside the cooking part and working time specifically includes:
and step S302, determining the temperature inside the cooking part according to the heating power and the heating time length.
And step S304, controlling a temperature sensor of the food processor to acquire the temperature inside the cooking part.
In step S306, it is determined whether the temperature is greater than or equal to the temperature threshold.
And step S308, judging that the temperature is greater than or equal to the temperature threshold value, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state.
Wherein the temperature threshold is greater than or equal to 90 ℃.
In this embodiment, can indirectly obtain the inside temperature of culinary art portion according to heating power and length of heating, or the inside temperature of culinary art portion is directly gathered to the temperature sensor of control cooking machine, wherein, under the same power, the time is longer, and the inside temperature of culinary art portion can be higher, and then can effectively confirm the size of culinary art portion temperature.
Whether the currently determined temperature is larger than or equal to a temperature threshold value is further judged, and when the certain temperature threshold value is reached, the liquid supply assembly is immediately controlled to supply liquid and/or steam into the cooking part, so that the cooking part is in a dry steaming state, the cooking time is shortened, and the speed of the anti-nutritional factors in the inactivated material is improved.
As shown in fig. 4, the method for controlling the liquid supply assembly to supply liquid and/or steam into the cooking portion according to at least one parameter of heating power, heating time, temperature inside the cooking portion and working time includes:
in step S402, it is determined whether the operating time is greater than or equal to a first operating time threshold.
And S404, judging that the working time is greater than or equal to a first working time threshold, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state.
In the embodiment, the cooking part is heated according to a preset heating power curve, and time integral calculation is carried out on the heating power, so that the temperature inside the cooking part can be indirectly determined only by recording the heating time, and further, when liquid is supplied into the cooking part is determined according to the temperature, so that liquid supplied to the cooking part is directly evaporated, the inside of the cooking part is in a dry evaporation state more quickly, and the efficiency of resisting inactivation of nutritional factors is improved.
In addition, by detecting the temperature inside the cooking part, the liquid supply time into the cooking part can be directly determined, so that the efficiency of inactivating the anti-nutritional factors is improved.
Finally, according to the working duration of the whipping assembly, whether the materials to be cooked are sufficiently crushed can be determined, namely, the crushed materials can be sufficiently contacted with steam in a dry steaming state, and the efficiency of inactivating the anti-nutritional factors is also favorably improved.
It is noted that the above parameters may be used individually or simultaneously to determine whether to supply liquid into the cooking portion.
In the above embodiment, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: and controlling the liquid supply assembly to provide liquid and/or steam into the cooking part according to a preset flow rate, wherein the liquid in the cooking part is configured to be heated and evaporated to form steam, so that the cooking part is in a dry steaming state, and the bottom temperature range of the cooking part in the dry steaming state is 100-140 ℃.
In this embodiment, supply liquid to the portion of cooking in with predetermineeing the velocity of flow through control liquid supply subassembly, the upper limit of the velocity of flow is predetermine mainly to control to reduce the interior hydrops of portion of cooking, and be favorable to promoting the speed that forms steam, furtherly, make the anti nutrition factor in the material fully inactivated fast, and then shortened the culinary art time of material, promoted the taste of culinary art food.
In the above embodiment, the method further includes: recording the duration of the dry steaming state; judging whether the duration is greater than or equal to a duration threshold; and judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to a second power, wherein the value range of the duration is 2-6 minutes.
In this embodiment, if it is determined that the duration of the dry steaming state is greater than or equal to the duration threshold, it may be determined that the inactivation degree of the anti-nutritional factor reaches the preset inactivation degree, and therefore, the whipping assembly is continuously controlled to perform the grinding and/or whipping process according to the second power, so as to complete the subsequent cooking step of the material.
In the above embodiment, the method further includes: recording the duration of the dry steaming state; judging whether the duration is greater than or equal to a duration threshold; judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to second power; and the time length of the beating component working according to the second power reaches a second working time length threshold value, wherein the second power is greater than or equal to the first power, and the range of the second working time length threshold value is 1-4 minutes.
In the embodiment, the whipping assembly is controlled to work at the second power until the second working time threshold is reached so as to carry out high-speed pulping treatment on the materials, which is beneficial to fully reducing food residues and particle sizes.
In the above embodiment, the method further includes: controlling the whipping component to work intermittently according to the second power; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part in the working clearance period of the whipping assembly.
In the embodiment, the liquid supply assembly is controlled to supply liquid and/or steam to the cooking part in the working clearance period of the whipping assembly, so that the materials are further fully smashed and dissolved, the speed of smashing the materials is increased, and the mouthfeel of the cooked food is further improved.
In the above embodiment, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: heating the liquid storage part of the liquid supply assembly, and determining the temperature of the liquid storage part; judging whether the temperature of the liquid storage part belongs to a preset temperature range or not; and judging that the temperature of the liquid storage part belongs to a preset temperature range, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part, wherein the preset temperature range is 80-99 ℃.
In this embodiment, through heating the stock solution portion that supplies the liquid subassembly, make the temperature of stock solution portion in predetermineeing temperature range to the temperature that makes the liquid material that provides to the culinary art portion can not be too low, and then can be directly evaporated into hot steam, further promotes culinary art efficiency and deactivation efficiency.
As shown in fig. 5, an embodiment of the invention discloses a pulping apparatus 500, the pulping apparatus 500 comprising a memory and a processor 502, the processor 502, when executing a computer program, implementing the steps of the pulping method as defined in any of the embodiments above.
Therefore, the technical effects of any of the above embodiments are achieved, and are not described herein again.
As shown in fig. 6, an embodiment of the present invention discloses a cooking appliance 600 of a food processor, including: a cooking part 602; a whipping assembly 604, whipping assembly 604 configured to grind and/or whip within cooking portion 602; a liquid supply assembly 606, liquid supply assembly 606 configured to provide liquid and/or vapor into cooking portion 602; a pulping apparatus 500 as defined in any of the embodiments above.
The cooking appliance provided by the embodiment of the invention comprises the pulping device defined in any one of the embodiments, so that the technical effects of any one of the embodiments are achieved, and the details are not repeated herein.
In the above embodiment, the liquid supply assembly 606 further comprises: an infusion tube (not shown) connected to the liquid supply assembly 606, the infusion tube configured to supply liquid to the liquid supply assembly 606, wherein the infusion tube is disposed inside a handle of the cooking appliance or the infusion tube is disposed outside a housing of the cooking appliance.
In this embodiment, the infusion tube is limited to be located inside the handle of the cooking appliance, so that the possibility of damage to the infusion tube is reduced, and the infusion tube is convenient to maintain by being arranged outside the shell of the cooking appliance, wherein the infusion tube can be a hose tube penetrating through the inside of the handle or a tube integrally formed inside the handle.
In any of the above embodiments, liquid supply assembly 606 further comprises: a liquid storage portion connected with the infusion tube, the liquid storage portion configured to supply liquid to the infusion tube.
In this embodiment, the cooking device is further provided with a liquid storage part, so that the requirement on the environment (if a liquid source is required to be provided) during the operation of the cooking device is reduced, and the cooking device can be conveniently used in different environments.
As shown in fig. 7, the cooking apparatus is a food processor, the food processor 700 is provided with an upper cover 702, a base 704, a handle 706 and a liquid storage part 6062, a cooking part 602 is provided between the upper cover 702 and the base 704, the liquid storage part 6062 and a heating component 708 are provided near the base 704, a whipping component 604 is provided in the cooking part 602, the whipping component 604 includes a cutter head provided at the bottom of the cooking part, the specific cooking scheme can be divided into three stages of "low-speed whipping dry steaming", "heating water" and "high-speed refining process", and the cooking part is preferably a cup body, which is specifically as follows:
(1) low-speed whipping dry steaming stage: the temperature of the cup bottom is controlled to be maintained between 100 ℃ and 140 ℃, the rotating speed of the cutter head ranges from 100r/min to 6000r/min, when the temperature of the bottom is raised to be higher than 90 ℃, the transmission heating assembly 708 is started, water is dripped from the top of the cup body to the cup bottom, the effect that the water is quickly evaporated to form steam is achieved, and the duration time is 2min to 6 min.
(2) And (3) heating water: and controlling the heating component 708 to start, controlling the water temperature to be between 80 and 99 ℃, and calculating the required time according to the flow.
(3) And (3) a high-speed pulping stage: setting the beating component 604 (such as a cutter head) to operate at a high speed, wherein the rotating speed is greater than or equal to 6000r/min, and beating for 1-4 min.
As shown in fig. 8, an embodiment of the present invention also provides a computer-readable storage medium 800. The computer readable storage medium 800 stores a computer program 802, and when the computer program 802 is executed, the steps of the pulping method defined in any one of the embodiments are implemented, so that the technical effects of any one of the embodiments are achieved, and the details are not repeated herein.
In the above embodiments, the computer program 802 when executed by a processor implements the steps of:
heating the cooking part; controlling the whipping assembly to grind and/or whip the cooking part; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operating parameters of the heating treatment, the working parameters of the grinding treatment and/or the whipping treatment. Wherein, the liquid enters the cooking part in the heating treatment state and is heated and converted into steam.
In this embodiment, there are a plurality of anti-nutritional factors in the material contained in the cooking portion, such as lipoxygenase, urease, trypsin inhibitor, etc., in order to remove the anti-nutritional factors quickly, on one hand, the whipping assembly is controlled to shred the material, and the material structure is destroyed to release more anti-nutritional factors, on the other hand, the cooking portion is in a dry steaming state by supplying liquid into the cooking portion with high temperature, that is, a large amount of high temperature steam is generated in the cooking portion, so that the speed of inactivating the anti-nutritional factors in the material is increased, the cooking time is shortened, and the taste of the cooked food is improved.
Specifically, the whipping assembly can be arranged at the upper position and/or the lower position inside the cooking part, the main components comprise a cutter head, a motor and the like, the cooking part is subjected to heating treatment, so that the temperature of materials in the cooking part is increased, meanwhile, the whipping assembly is controlled to be subjected to grinding treatment and/or whipping treatment, so that the materials are whipped and crushed, and further, according to the operating parameters of the heating treatment and/or the operating parameters of the whipping assembly, the liquid and/or steam are provided for the cooking part by the liquid supply assembly, so that the cooking part is in a dry steaming state, and then, anti-nutritional factors in the materials are inactivated more quickly and fully in a short time.
Wherein, the time of heat treatment and the operating time of beating the subassembly are independent control, in the time of heat treatment, the subassembly of beating also can work, in order to improve the efficiency of the anti trophic factor of deactivation under the dry steaming state, after the subassembly of beating is smashed the material, heat treatment to the culinary art portion, with further promotion inactivation efficiency, or after carrying out heat treatment, to the high temperature material and carry out the fragmentation treatment, provide liquid and/or steam to high temperature culinary art portion then, or heat treatment and fragmentation treatment are carried out in turn, and provide liquid and/or steam to high temperature culinary art portion.
The operating parameters of the heating treatment comprise the temperature inside the cooking part, the heating time and the like, and the working parameters of the whipping assembly comprise the shredding time, the cutter head rotating speed, the shredding power and the like.
In addition, the liquid supply assembly may be integrated inside the cooking part, or may be detachably assembled with the cooking part, and it can be understood that the heating assembly of the cooking part is used to perform heating processing on the cooking part, wherein the heating assembly of the cooking part may include a thermal resistance heating assembly, an electromagnetic heating assembly, and an infrared heating assembly.
In the above embodiments, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking portion according to the operating parameters of the heating process, the operating parameters of the grinding process and/or the whipping process specifically includes: acquiring heating power and heating duration of heating treatment, or detecting the temperature inside the cooking part; controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to the first power, and recording the working time of the whipping assembly; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to at least one parameter of heating power, heating time length, temperature inside the cooking part and working time length so as to enable the cooking part to be in a dry steaming state, wherein the motor rotating speed range of the whipping assembly under the first power is 100 r/min-6000 r/min.
In this embodiment, the temperature inside the cooking portion may be indirectly determined according to the heating power and the heating duration, or the temperature inside the cooking portion may be directly detected by the sensor, when the temperature inside the cooking portion is higher, for example, higher than 90 degrees celsius, the whipping assembly is continuously controlled to perform the grinding and/or whipping treatment according to the first power, so that the material is broken, and when the temperature inside the current cooking portion reaches a certain threshold, the liquid supply assembly is controlled to supply liquid and/or steam into the cooking portion, so that the cooking portion generates a large amount of high-temperature steam, that is, enters a dry steaming state, thereby improving the efficiency of inactivating the anti-nutritional factors in the material, and shortening the cooking time.
In the above embodiment, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking portion according to at least one of the parameters of heating power, heating time, temperature inside the cooking portion, and operating time specifically includes: determining the temperature inside the cooking part according to the heating power and the heating duration, or controlling a temperature sensor of the food processor to acquire the temperature inside the cooking part; judging whether the temperature is greater than or equal to a temperature threshold value; and judging that the temperature is greater than or equal to a temperature threshold value, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state, wherein the temperature threshold value is greater than or equal to 90 ℃.
In this embodiment, can indirectly obtain the inside temperature of culinary art portion according to heating power and length of heating, or the inside temperature of culinary art portion is directly gathered to the temperature sensor of control cooking machine, wherein, under the same power, the time is longer, and the inside temperature of culinary art portion can be higher, and then can effectively confirm the size of culinary art portion temperature.
Whether the currently determined temperature is larger than or equal to a temperature threshold value is further judged, and when the certain temperature threshold value is reached, the liquid supply assembly is immediately controlled to supply liquid and/or steam into the cooking part, so that the cooking part is in a dry steaming state, the cooking time is shortened, and the speed of the anti-nutritional factors in the inactivated material is improved.
In the above embodiments, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking portion according to at least one parameter of heating power, heating time, temperature inside the cooking portion, and operating time further includes: judging whether the working time length is greater than or equal to a first working time length threshold value or not; and judging that the working time length is greater than or equal to a first working time length threshold value, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state.
In the embodiment, the cooking part is heated according to a preset heating power curve, and time integral calculation is carried out on the heating power, so that the temperature inside the cooking part can be indirectly determined only by recording the heating time, and further, when liquid is supplied into the cooking part is determined according to the temperature, so that liquid supplied to the cooking part is directly evaporated, the inside of the cooking part is in a dry evaporation state more quickly, and the efficiency of resisting inactivation of nutritional factors is improved.
In addition, by detecting the temperature inside the cooking part, the liquid supply time into the cooking part can be directly determined, so that the efficiency of inactivating the anti-nutritional factors is improved.
Finally, according to the working duration of the whipping assembly, whether the materials to be cooked are sufficiently crushed can be determined, namely, the crushed materials can be sufficiently contacted with steam in a dry steaming state, and the efficiency of inactivating the anti-nutritional factors is also favorably improved.
It is noted that the above parameters may be used individually or simultaneously to determine whether to supply liquid into the cooking portion.
In the above embodiment, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: and controlling the liquid supply assembly to provide liquid and/or steam into the cooking part according to a preset flow rate, wherein the liquid in the cooking part is configured to be heated and evaporated to form steam, so that the cooking part is in a dry steaming state, and the bottom temperature range of the cooking part in the dry steaming state is 100-140 ℃.
In this embodiment, supply liquid to the portion of cooking in with predetermineeing the velocity of flow through control liquid supply subassembly, the upper limit of the velocity of flow is predetermine mainly to control to reduce the interior hydrops of portion of cooking, and be favorable to promoting the speed that forms steam, furtherly, make the anti nutrition factor in the material fully inactivated fast, and then shortened the culinary art time of material, promoted the taste of culinary art food.
In the above embodiment, the method further includes: recording the duration of the dry steaming state; judging whether the duration is greater than or equal to a duration threshold; and judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to a second power, wherein the value range of the duration is 2-6 minutes.
In this embodiment, if it is determined that the duration of the dry steaming state is greater than or equal to the duration threshold, it may be determined that the inactivation degree of the anti-nutritional factor reaches the preset inactivation degree, and therefore, the whipping assembly is continuously controlled to perform the grinding and/or whipping process according to the second power, so as to complete the subsequent cooking step of the material.
In the above embodiment, the method further includes: recording the duration of the dry steaming state; judging whether the duration is greater than or equal to a duration threshold; judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to second power; and the time length of the beating component working according to the second power reaches a second working time length threshold value, wherein the second power is greater than or equal to the first power, and the range of the second working time length threshold value is 1-4 minutes.
In the embodiment, the whipping assembly is controlled to work at the second power until the second working time threshold is reached so as to carry out high-speed pulping treatment on the materials, which is beneficial to fully reducing food residues and particle sizes.
In the above embodiment, the method further includes: controlling the whipping component to work intermittently according to the second power; and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part in the working clearance period of the whipping assembly.
In the embodiment, the liquid supply assembly is controlled to supply liquid and/or steam to the cooking part in the working clearance period of the whipping assembly, so that the materials are further fully smashed and dissolved, the speed of smashing the materials is increased, and the mouthfeel of the cooked food is further improved.
In the above embodiment, the controlling the liquid supply assembly to supply liquid and/or steam into the cooking part specifically includes: heating the liquid storage part of the liquid supply assembly, and determining the temperature of the liquid storage part; judging whether the temperature of the liquid storage part belongs to a preset temperature range or not; and judging that the temperature of the liquid storage part belongs to a preset temperature range, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part, wherein the preset temperature range is 80-99 ℃.
In this embodiment, through heating the stock solution portion that supplies the liquid subassembly, make the temperature of stock solution portion in predetermineeing temperature range to the temperature that makes the liquid material that provides to the culinary art portion can not be too low, and then can be directly evaporated into hot steam, further promotes culinary art efficiency and deactivation efficiency.
The embodiment aims at the technical problems in the prior art, the invention provides a pulping method, a device, a cooking utensil and a computer readable storage medium, the dry steaming function is realized by the way of temperature control heating at the bottom of a wall breaking machine and water adding at the upper part, in addition, the effect of quickly killing enzyme is realized by beating and crushing soybeans to increase the contact surface of steam and the soybeans, a large amount of enzymes such as trypsin inhibitor can be inactivated in a short time, in addition, water is added and the soybeans are stirred at a high speed, the soybeans are fully crushed and ground into soybean milk, and meanwhile, the trypsin inhibitor is further completely inactivated, and the obtained soybean milk is bright in color and mellow in taste.
In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless expressly limited otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "left", "right", "front", "rear", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or unit must have a specific direction, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (20)

1. A method of making a slurry, comprising:
heating the cooking part;
controlling a whipping assembly to grind and/or whip the inside of the cooking part;
controlling a liquid supply assembly to supply liquid and/or steam into the cooking part according to the operating parameters of the heating treatment, the working parameters of the grinding treatment and/or the whipping treatment;
wherein the liquid enters the cooking part in the heating treatment state and is heated and converted into steam.
2. A pulping method according to claim 1, wherein the step of controlling a liquid supply assembly to supply liquid and/or steam into the cooking portion according to the operating parameters of the heating treatment, the grinding treatment and/or the whipping treatment comprises:
acquiring heating power and heating duration of the heating treatment, or detecting the temperature inside the cooking part;
carrying out the grinding treatment and/or the whipping treatment according to a first power, and recording the working time corresponding to the first power;
and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to at least one parameter of the heating power, the heating time length, the temperature inside the cooking part and the working time length so as to enable the cooking part to be in a dry steaming state.
3. A pulping process according to claim 2 wherein the motor speed of the whipping assembly at the first power is in the range 100 to 6000 r/min.
4. A pulping method according to claim 2 wherein controlling the liquid supply assembly to provide liquid and/or steam into the cooking section in dependence on at least one of the heating power, the heating time period, the temperature inside the cooking section and the operating time period comprises:
determining the temperature inside the cooking part according to the heating power and the heating time length, or collecting the temperature inside the cooking part;
judging whether the temperature is greater than or equal to a temperature threshold value;
and judging that the temperature is greater than or equal to the temperature threshold value, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state.
5. A pulping process according to claim 4, wherein the temperature threshold is greater than or equal to 90 ℃.
6. A pulping method according to claim 2 wherein the liquid supply assembly is controlled to provide liquid and/or steam into the cooking section in accordance with at least one of the heating power, the heating time period, the temperature inside the cooking section and the operating time period, and further comprising:
judging whether the working time length is greater than or equal to a first working time length threshold value or not;
and judging that the working time length is greater than or equal to the first working time length threshold, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part so as to enable the cooking part to be in a dry steaming state.
7. A pulping method according to any of claims 2 to 6, wherein controlling a liquid supply assembly to supply liquid and/or steam into the cooking section comprises:
controlling the liquid supply assembly to provide liquid and/or steam into the cooking part according to a preset flow rate, wherein the liquid in the cooking part is configured to be heated and evaporated to form steam, so that the cooking part is in a dry steaming state.
8. The pulping process of claim 7,
the bottom temperature range of the cooking part in the dry steaming state is 100-140 ℃.
9. The pulping process of claim 7, further comprising:
recording the duration of the dry steaming state;
judging whether the duration is greater than or equal to a duration threshold;
and judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to a second power.
10. The pulping process of claim 9,
the duration ranges from 2 minutes to 6 minutes.
11. A pulping process according to any of claims 2 to 6 further comprising:
recording the duration of the dry steaming state;
judging whether the duration is greater than or equal to a duration threshold;
judging that the duration is greater than or equal to the duration threshold, and controlling the whipping assembly to carry out grinding treatment and/or whipping treatment according to a second power;
and the beating component works according to the second power until the working time of the beating component reaches a second working time threshold.
12. The pulping process of claim 11,
the second power is greater than or equal to the first power, and the second working duration threshold ranges from 1 minute to 4 minutes.
13. The pulping process of claim 9, further comprising:
and controlling the whipping assembly to intermittently work according to the second power, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part in the working clearance period of the whipping assembly.
14. A pulping method according to any of claims 1 to 6, wherein controlling a liquid supply assembly to supply liquid and/or steam into the cooking section comprises:
heating liquid to be provided, and determining the heating temperature of the liquid;
judging whether the heating temperature of the liquid belongs to a preset temperature range or not;
and judging that the heating temperature of the liquid belongs to the preset temperature range, and controlling the liquid supply assembly to supply the liquid into the cooking part.
15. The pulping process of claim 14,
the preset temperature range is 80-99 ℃.
16. A pulping apparatus, characterized in that the pulping apparatus comprises a memory and a processor, which processor, when executing a computer program, realizes the steps of a pulping method according to any of claims 1 to 15.
17. A cooking appliance, comprising:
a cooking part;
a whipping assembly configured to grind and/or whip within the cooking section;
a liquid supply assembly configured to provide liquid and/or vapor into the cooking portion;
a pulping apparatus according to claim 16.
18. The cooking appliance of claim 17, wherein the liquid supply assembly further comprises:
an infusion tube connected with the liquid supply assembly, the infusion tube configured to supply liquid to the liquid supply assembly,
wherein the liquid conveying pipeline is arranged inside a handle of the cooking appliance or outside a shell of the cooking appliance.
19. The cooking appliance of claim 18, wherein the liquid supply assembly further comprises:
a liquid storage portion connected with the infusion tube, the liquid storage portion configured to supply liquid to the infusion tube.
20. A computer-readable storage medium, characterized in that the computer-readable storage medium stores a computer program which, when executed, carries out the steps of the pulping method according to any one of claims 1-15.
CN202010361664.6A 2020-03-06 2020-04-30 Pulping method, pulping device, cooking appliance and computer readable storage medium Active CN113349650B (en)

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