CN113349650B - Pulping method, pulping device, cooking appliance and computer readable storage medium - Google Patents

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

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Publication number
CN113349650B
CN113349650B CN202010361664.6A CN202010361664A CN113349650B CN 113349650 B CN113349650 B CN 113349650B CN 202010361664 A CN202010361664 A CN 202010361664A CN 113349650 B CN113349650 B CN 113349650B
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China
Prior art keywords
cooking
liquid
whipping
heating
cooking part
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CN202010361664.6A
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Chinese (zh)
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CN113349650A (en
Inventor
张豪
李晶
苏莹
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Guangdong Midea Consumer Electric Manufacturing Co Ltd
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Guangdong Midea Consumer Electric Manufacturing Co Ltd
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Publication of CN113349650A publication Critical patent/CN113349650A/en
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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
    • 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 appliance and a computer readable storage medium, wherein the pulping method comprises the following steps: heating the cooking part; controlling the whipping assembly to perform grinding treatment and/or whipping treatment in the cooking part; controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operation 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 steam after entering the cooking part in the heating treatment state. In order to quickly remove the anti-nutritional factors, on one hand, the whipping component is controlled to crush the materials to damage the structure of the materials so as to release more anti-nutritional factors, and on the other hand, the cooking part is in a dry steaming state by supplying liquid into the high-temperature cooking part, so that the rate of inactivating the anti-nutritional factors in the materials is improved, the cooking time is shortened, and the taste of cooked food is improved.

Description

Pulping method, pulping device, cooking appliance and computer readable storage medium
The present application claims priority from chinese patent office, application number 202010150505.1, chinese patent application entitled "method of operation, apparatus, cooking appliance, and computer readable storage medium," filed on even 06, 2020, the entire contents of which are incorporated herein by reference.
Technical Field
The present invention relates to the field of cooking technology, and in particular, to a pulping method, a pulping apparatus, a cooking appliance, and a computer readable storage medium.
Background
The grains or beans are prepared into drinks, which are popular among 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 prepared.
At present, the anti-nutritional factors are inactivated by a heat treatment mode, but the time for inactivating the anti-nutritional factors is long, and the inactivation operation is not complete, so that the taste of food can be affected and the health of a user can be endangered if the anti-nutritional factors are not sufficiently removed.
Furthermore, any discussion of the background art throughout the specification is not an admission that such background art is necessarily prior art to that of ordinary skill in the art, nor does any discussion of the prior art throughout the specification constitute an admission that such prior art is widely known or forms part of the common general knowledge in the field.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art or related art.
Accordingly, 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 still 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 includes: heating the cooking part; controlling the whipping assembly to perform grinding treatment and/or whipping treatment in the cooking part; controlling the liquid supply assembly to supply liquid and/or steam into the cooking part according to the operation parameters of the heating treatment, the grinding treatment and/or the whipping treatment, wherein the liquid is heated and converted into steam after entering the cooking part in the heating treatment state.
In the technical scheme, various anti-nutritional factors such as lipoxygenase, urease, trypsin inhibitor and the like are contained in the materials in the cooking part, so that in order to quickly remove the anti-nutritional factors, on one hand, the stirring assembly is controlled to crush the materials and destroy the structure of the materials so as to release more anti-nutritional factors, and on the other hand, the cooking part is in a dry steaming state by supplying liquid into the high-temperature cooking part, so that even if a large amount of high-temperature steam is generated in the cooking part, the rate of inactivating the anti-nutritional factors in the materials is improved, the cooking time is shortened, and the taste of cooked food is improved.
Specifically, the whipping component can be arranged at an upper position and/or a lower position inside the cooking part, the main components comprise a cutter head, a motor and the like, the cooking part is heated, so that the temperature of materials in the cooking part is increased, the whipping component is controlled to perform grinding treatment and/or whipping treatment so that the materials are whipped and crushed, and the liquid supply component is controlled to supply liquid and/or steam into the cooking part according to the operation parameters of the heating treatment and/or the operation parameters of the whipping component, so that the cooking part is in a dry steaming state, and further, the anti-nutritional factors in the materials are inactivated more quickly and fully in a short time.
The heating treatment time and the working time of the whipping component are independently controlled, the whipping component can work when the heating treatment is carried out, in order to improve the efficiency of inactivating the anti-nutritional factors in the dry steaming state, after the whipping component crushes materials, the cooking part is subjected to heating treatment so as to further improve the inactivation efficiency, or after the heating treatment, the materials with high temperature are subjected to crushing treatment, then liquid and/or steam are provided for the high temperature cooking part, or the heating treatment and the crushing treatment are alternately carried out, and the liquid and/or steam are provided for the high temperature cooking part.
The operation parameters of the heating treatment comprise the temperature, the heating time and the like in the cooking part, and the operation parameters of the whipping assembly comprise the crushing time, the rotating speed of the cutter head, the crushing power and the like.
In addition, the liquid supply assembly can be integrated in the cooking part or can be detachably assembled with the cooking part, and it is understood that the heating assembly of the cooking part is used for heating the cooking part, wherein the heating assembly of the cooking part can comprise a thermal resistance heating assembly, an electromagnetic heating assembly and an infrared heating assembly.
Finally, for those skilled in the cooking arts, the temperature inside the cooking part may be obtained by an average calculation or a weighted calculation method, including the temperature of the upper cover, the temperature of the bottom of the pot, the temperature inside the cup, etc. that can reflect the cooking process.
Wherein, the dry steaming state can be understood as: the cooking portion is subjected to a heat treatment and the liquid supply assembly provides liquid and/or vapor to the interior of the cooking portion, more specifically, the liquid is heated to form vapor under the heat treatment.
In the above technical solution, the step of controlling the liquid supply assembly to supply liquid and/or vapor into the cooking portion according to the operation parameters of the heating process, the grinding process and/or the whipping process, specifically includes: acquiring heating power and heating duration of heating treatment or detecting temperature inside the cooking part; controlling the whipping assembly to perform grinding treatment and/or whipping treatment according to the first power, and recording the working time of the whipping assembly; 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.
According to the technical scheme, the temperature inside the cooking part can be indirectly determined according to the heating power and the heating time, or the temperature inside the cooking part is directly detected through the sensor, when the temperature inside the cooking part is higher, for example, higher than 90 ℃, the stirring component is continuously controlled to perform grinding treatment and/or stirring treatment according to the first power, so that materials are broken, when the temperature inside the current cooking part reaches a certain threshold value, the liquid supply component is controlled to supply liquid and/or steam into the cooking part, so that the cooking part generates a large amount of high-temperature steam, namely, the steam enters a dry steaming state, the efficiency of inactivating anti-nutritional factors in the materials is 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 working duration, the liquid supply assembly is controlled to supply liquid and/or vapor into the cooking part, specifically including: determining the temperature inside the cooking part according to the heating power and the heating time, or controlling a temperature sensor of the cooking machine to acquire the temperature inside the cooking part; judging whether the temperature is greater than or equal to a temperature threshold; and judging that the temperature is greater than or equal to a temperature 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, wherein the temperature threshold is greater than or equal to 90 ℃.
In the technical scheme, the temperature inside the cooking part can be indirectly obtained according to the heating power and the heating time, or the temperature sensor of the food processor is controlled to directly acquire the temperature inside the cooking part, wherein the longer the time is, the higher the temperature inside the cooking part is, and the temperature of the cooking part can be effectively determined.
And further judging whether the current determined temperature is greater than or equal to a temperature threshold, and immediately controlling the liquid supply assembly to supply liquid and/or steam into the cooking part when the current determined temperature is greater than or equal to the temperature threshold, so that the cooking part is in a dry steaming state, the cooking time is shortened, and the rate of inactivating the anti-nutritional factors in the materials 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, controlling the liquid supply assembly to supply liquid and/or vapor into the cooking part, and specifically further includes: judging whether the working time length is greater than or equal to a first working time length threshold value; 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.
According to the technical scheme, the cooking part is heated according to the preset heating power curve, and the heating power is calculated through time integration, so that the temperature inside the cooking part can be indirectly determined only by recording the heating time, and further, the temperature is used for determining when to supply liquid into the cooking part, so that the liquid supplied to the cooking part is directly evaporated, the cooking part is in a dry steaming state faster, and the inactivation efficiency of the anti-nutritional factors is improved.
In addition, by detecting the temperature inside the cooking part, the time when liquid is supplied 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 time of the whipping component, whether the material to be cooked is sufficiently crushed or not can be determined, namely, the crushed material can be sufficiently contacted with steam in a dry steaming state, and the efficiency of inactivating the anti-nutritional factors is also improved.
It is worth particularly pointing out that the above-mentioned parameters can be used individually or simultaneously for determining whether or not to supply liquid into the cooking portion.
In the above technical solution, the control liquid supply assembly provides liquid and/or vapor into the cooking part, specifically including: the liquid supply assembly is controlled to supply liquid and/or steam into the cooking part according to a preset flow rate, and the liquid in the cooking part is configured to be heated and evaporated to form steam so as to enable the cooking part to be in a dry steaming state, wherein the bottom temperature of the cooking part in the dry steaming state ranges from 100 ℃ to 140 ℃.
In this technical scheme, through controlling the liquid supply subassembly with predetermineeing the velocity of flow and supplying liquid in to the culinary art portion, mainly control the upper limit of predetermineeing the velocity of flow to reduce the hydrops in the culinary art portion, and be favorable to promoting the speed that forms steam, further, make the anti-nutritional factor in the material get fully inactivated fast, and then shortened the culinary art time of material, promoted the taste of culinary art food.
In the above technical solution, 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 time is greater than or equal to a duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power, wherein the value range of the duration time is 2-6 minutes.
In the technical scheme, if the duration of the steaming state is determined to be greater than or equal to the duration threshold, it can be determined that the inactivation degree of the anti-nutritional factors reaches the preset inactivation degree, so that the whipping assembly is continuously controlled to perform grinding treatment and/or whipping treatment according to the second power, and the subsequent cooking step of the material is completed.
In the above technical solution, 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 time is greater than or equal to a duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power; and until 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 larger 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 reaching the second working time threshold value, so that the material is subjected to high-speed pulping treatment, food residues and particle sizes are reduced sufficiently, and the rapid enzyme deactivation is completed in the dry steaming state, so that the comprehensive improvement of the cooking taste and the nutritive value is facilitated.
In the above technical solution, further includes: controlling the beating component to intermittently work according to the second power; the liquid supply assembly is controlled to provide liquid and/or vapor into the cooking portion during the working gap 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 gap period of the whipping assembly, so that materials are further fully smashed and dissolved, the smashing speed of the materials is accelerated, and the taste of cooked food is further improved.
In the above technical solution, the control liquid supply assembly provides liquid and/or vapor into the cooking part, specifically including: 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; 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 of confession 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 by direct evaporation for hot steam, further promotes culinary art efficiency and inactivation efficiency.
The technical solution of the second aspect of the present invention provides a pulping device comprising a memory and a processor, which when executing a computer program, implements the steps of the pulping device as defined in any of the above technical solutions. Therefore, the technical effects defined by any one of the above technical schemes are not described herein.
The technical solution of the third aspect of the present invention provides a cooking appliance, including: a cooking part; a whipping assembly configured to perform a grinding process and/or a whipping process within the cooking portion; a liquid supply assembly configured to provide liquid and/or vapor into the cooking portion; a pulping apparatus as defined in any of the preceding claims.
The cooking appliance provided by the technical scheme of the invention comprises the pulping device defined by any one of the technical schemes, so that the cooking appliance has the technical effects defined by any one of the technical schemes and is not repeated herein.
In the above technical solution, the liquid supply assembly further includes: and the infusion pipeline is connected with the liquid supply assembly and is configured to supply liquid to the liquid supply assembly, wherein the infusion pipeline is arranged inside a handle of the cooking utensil or is arranged outside a shell of the cooking utensil.
In the technical scheme, the infusion pipeline is limited to be positioned inside the handle of the cooking utensil, so that the possibility of damage to the infusion pipeline is reduced, and the infusion pipeline is conveniently maintained by being arranged outside the shell of the cooking utensil, wherein the infusion pipeline can be a hose pipeline penetrating through the handle or a pipeline formed by integrally forming the inside of the handle.
In any of the above solutions, the liquid supply assembly further includes: and the liquid storage part is connected with the infusion pipeline and is configured to supply liquid to the infusion pipeline.
In the technical scheme, the cooking equipment is further provided with the liquid storage part, so that the requirement on the environment (such as the need of providing a liquid source) when the cooking equipment runs is reduced, and the cooking equipment is convenient to use under different environments.
The 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 claims are implemented, so that the method has the technical effects defined in any one of the above claims, and will not be described herein.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in 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 flow diagram of a pulping method according to a further embodiment of the invention;
fig. 4 shows a flow diagram of a pulping method according to a further embodiment of the invention;
fig. 5 shows a schematic block diagram of a pulping apparatus according to an embodiment of the 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 one embodiment of the invention.
The correspondence between the reference numerals and the component names in fig. 7 is:
700 cooking machine, 702 upper cover, 704 base, 706 handle, 708 heating element, 602 cooking portion, 604 whipping element, 6062 stock solution portion.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings and appended detailed description. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.
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 described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
Some embodiments according to the present invention are described below with reference to fig. 1 to 8.
Example 1
As shown in fig. 1, a pulping method according to an embodiment of the present invention includes:
step S102, heating the cooking part.
Step S104, controlling the whipping assembly to grind and/or whip the cooking part.
Step S106, 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 grinding process and/or the whipping process.
Wherein, the liquid is heated and converted into steam after entering the cooking part in the heating treatment state.
In this embodiment, the materials contained in the cooking portion have various anti-nutritional factors, such as lipoxygenase, urease, trypsin inhibitor, etc., so that in order to quickly remove the above-mentioned anti-nutritional factors, on one hand, the whipping component is controlled to break the materials into pieces, and break the structure of the materials so as to release more anti-nutritional factors, and on the other hand, by supplying liquid into the cooking portion with high temperature, the cooking portion is in a dry steaming state, that is, even if a large amount of high temperature steam is generated in the cooking portion, the rate of inactivating the anti-nutritional factors in the materials is improved, the cooking time is shortened, and the taste of the cooked food is improved.
Specifically, the whipping component can be arranged at an upper position and/or a lower position inside the cooking part, the main components comprise a cutter head, a motor and the like, the cooking part is heated, so that the temperature of materials in the cooking part is increased, the whipping component is controlled to perform grinding treatment and/or whipping treatment so that the materials are whipped and crushed, and the liquid supply component is controlled to supply liquid and/or steam into the cooking part according to the operation parameters of the heating treatment and/or the operation parameters of the whipping component, so that the cooking part is in a dry steaming state, and further, the anti-nutritional factors in the materials are inactivated more quickly and fully in a short time.
The heating treatment time and the working time of the whipping component are independently controlled, the whipping component can work when the heating treatment is carried out, in order to improve the efficiency of inactivating the anti-nutritional factors in the dry steaming state, after the whipping component crushes materials, the cooking part is subjected to heating treatment so as to further improve the inactivation efficiency, or after the heating treatment, the materials with high temperature are subjected to crushing treatment, then liquid and/or steam are provided for the high temperature cooking part, or the heating treatment and the crushing treatment are alternately carried out, and the liquid and/or steam are provided for the high temperature cooking part.
The operation parameters of the heating treatment comprise the temperature, the heating time and the like in the cooking part, and the operation parameters of the whipping assembly comprise the crushing time, the rotating speed of the cutter head, the crushing power and the like.
In addition, the liquid supply assembly can be integrated in the cooking part or can be detachably assembled with the cooking part, and it is understood that the heating assembly of the cooking part is used for heating the cooking part, wherein the heating assembly of the cooking part can comprise 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 portion is subjected to a heat treatment and the liquid supply assembly provides liquid and/or vapor to the interior of the cooking portion, more specifically, the liquid is heated to form vapor under the heat treatment.
As shown in fig. 2, controlling the liquid supply assembly to supply liquid and/or vapor 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 heating power and heating duration of the heating process, or detecting temperature inside the cooking part.
In step S204, the whipping assembly is controlled to perform grinding and/or whipping according to the first power, and the working time of the whipping assembly is recorded.
Step 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 speed range of the whipping component under the first power is 100 r/min-6000 r/min.
In this embodiment, according to the heating power and the heating time period, the temperature inside the cooking part can be indirectly determined, or the temperature inside the cooking part is directly detected through the sensor, when the temperature inside the cooking part is higher, for example, higher than 90 ℃, the stirring component is continuously controlled to perform grinding treatment and/or stirring treatment according to the first power, so that the materials are broken, when the temperature inside the current cooking part reaches a certain threshold value, the liquid supply component is controlled to supply liquid and/or steam into the cooking part, so that the cooking part generates a large amount of high-temperature steam, namely, the steam enters a dry steaming state, and the efficiency of inactivating anti-nutritional factors in the materials is improved, and the cooking time is shortened.
As shown in fig. 3, controlling the liquid supply assembly to supply liquid and/or vapor into the cooking part according to at least one parameter of heating power, heating time period, temperature inside the cooking part and working time period specifically includes:
step S302, determining the temperature inside the cooking part according to the heating power and the heating duration.
Step S304, a temperature sensor of the control cooking machine collects the temperature inside the cooking part.
Step S306, judging whether the temperature is greater than or equal to a temperature threshold.
In step S308, it is determined that the temperature is greater than or equal to the temperature threshold, and the liquid supply assembly is controlled to supply liquid and/or vapor into the cooking portion so as to make the cooking portion in a dry steaming state.
Wherein the temperature threshold is greater than or equal to 90 ℃.
In this embodiment, the temperature inside the cooking part may be indirectly obtained according to the heating power and the heating time period, or the temperature sensor of the food processor may be controlled to directly collect the temperature inside the cooking part, where the longer the time, the higher the temperature inside the cooking part may be under the same power, so that the temperature of the cooking part may be effectively determined.
And further judging whether the current determined temperature is greater than or equal to a temperature threshold, and immediately controlling the liquid supply assembly to supply liquid and/or steam into the cooking part when the current determined temperature is greater than or equal to the temperature threshold, so that the cooking part is in a dry steaming state, the cooking time is shortened, and the rate of inactivating the anti-nutritional factors in the materials is improved.
As shown in fig. 4, according to at least one parameter of heating power, heating time, temperature inside the cooking part and working time, controlling the liquid supply assembly to supply liquid and/or steam into the cooking part, and specifically further includes:
step S402, judging whether the working time length is greater than or equal to a first working time length threshold value.
Step S404, 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 this embodiment, the cooking part is heated according to a preset heating power curve, and the heating power is calculated by time integration, so that the temperature inside the cooking part can be indirectly determined by only recording the heating time, and further, when the liquid is supplied into the cooking part is determined by the temperature, so that the liquid supplied into the cooking part is directly evaporated, the inside of the cooking part is in a dry steaming state faster, and the inactivation efficiency of the anti-nutritional factors is improved.
In addition, by detecting the temperature inside the cooking part, the time when liquid is supplied 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 time of the whipping component, whether the material to be cooked is sufficiently crushed or not can be determined, namely, the crushed material can be sufficiently contacted with steam in a dry steaming state, and the efficiency of inactivating the anti-nutritional factors is also improved.
It is worth particularly pointing out that the above-mentioned parameters can be used individually or simultaneously for determining whether or not to supply liquid into the cooking portion.
In the above embodiments, the control liquid supply assembly provides liquid and/or vapor into the cooking part, specifically including: the liquid supply assembly is controlled to supply liquid and/or steam into the cooking part according to a preset flow rate, and the liquid in the cooking part is configured to be heated and evaporated to form steam so as to enable the cooking part to be in a dry steaming state, wherein the bottom temperature of the cooking part in the dry steaming state ranges from 100 ℃ to 140 ℃.
In this embodiment, the liquid supply component is controlled to supply liquid into the cooking part at a preset flow rate, and mainly controls the upper limit of the preset flow rate, so that the liquid accumulation in the cooking part is reduced, the rate of steam formation is improved, further, the anti-nutritional factors in the materials are quickly and fully inactivated, the cooking time of the materials is shortened, and the taste of the cooked food is improved.
In the above embodiment, 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 time is greater than or equal to a duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power, wherein the value range of the duration time is 2-6 minutes.
In this embodiment, if it is determined that the duration of the 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, so that the whipping assembly is continuously controlled to perform the grinding process and/or the whipping process according to the second power, so as to complete the subsequent cooking step of the material.
In the above embodiment, 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 time is greater than or equal to a duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power; and until 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 larger than or equal to the first power, and the range of the second working time length threshold value is 1-4 minutes.
In this embodiment, the whipping assembly is controlled to operate at the second power until the second working time period threshold is reached, so as to perform high-speed pulping treatment on the material, which is beneficial to fully reducing food residues and particle size, and is beneficial to comprehensively improving the cooking taste and nutritive value because the rapid enzyme deactivation is completed in the dry steaming state.
In the above embodiment, further comprising: controlling the beating component to intermittently work according to the second power; the liquid supply assembly is controlled to provide liquid and/or vapor into the cooking portion during the working gap period of the whipping assembly.
In this embodiment, by controlling the liquid supply assembly to provide liquid and/or vapor into the cooking portion during the working gap period of the whipping assembly, the material is further fully broken and dissolved, thereby accelerating the speed of breaking the material and further improving the mouthfeel of the cooked food.
In the above embodiments, the control liquid supply assembly provides liquid and/or vapor into the cooking part, specifically including: 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; 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, by heating the liquid storage portion of the liquid supply assembly, the temperature of the liquid storage portion is in a preset temperature range, so that the temperature of the liquid supplied to the cooking portion is not too low, and the liquid can be directly evaporated into hot steam, thereby further improving the cooking efficiency and the inactivation 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 implementing the steps of the pulping method as defined in any of the embodiments above when executing a computer program.
Therefore, the technical effects of any of the above embodiments are not described herein.
As shown in fig. 6, an embodiment of the present invention discloses a cooking appliance 600 of a cooking machine, comprising: a cooking part 602; a whipping assembly 604, the whipping assembly 604 being configured to perform a grinding process and/or a whipping process within the cooking portion 602; a liquid supply assembly 606, the liquid supply assembly 606 configured to provide liquid and/or vapor into the cooking portion 602; a pulping apparatus 500 as defined in any one of the embodiments above.
The cooking appliance provided by the embodiment of the invention comprises the pulping device defined by any one of the embodiments, so that the cooking appliance has the technical effects of any one of the embodiments, and is not repeated herein.
In the above embodiment, the liquid supply assembly 606 further includes: an infusion line (not shown) is coupled to the liquid supply assembly 606 and is configured to supply liquid to the liquid supply assembly 606, wherein the infusion line is disposed within a handle of the cooking appliance or the infusion line is disposed outside a housing of the cooking appliance.
In this embodiment, by defining the infusion line to be located inside the handle of the cooking appliance, the possibility of damage to the infusion line is reduced, while by locating the infusion line outside the housing of the cooking appliance, maintenance of the infusion line is facilitated, wherein the infusion line may be a hose line passing inside the handle or a line integrally formed from the interior of the handle.
In any of the above embodiments, the liquid supply assembly 606 further comprises: and the liquid storage part is connected with the infusion pipeline and is configured to supply liquid to the infusion pipeline.
In this embodiment, the cooking apparatus is further provided with a liquid storage portion, which reduces the requirements for the environment (such as the need to provide a liquid source) when the cooking apparatus is in operation, and facilitates the use of the cooking apparatus in different environments.
As shown in fig. 7, taking a cooking machine as an example, the cooking machine 700 is provided with an upper cover 702, a base 704, a handle 706 and a liquid storage portion 6062, a cooking portion 602 is further provided between the upper cover 702 and the base 704, the liquid storage portion 6062 and a heating component 708 are provided near the base 704, a whipping component 604 is provided in the cooking portion 602, the whipping component 604 includes a cutter head provided at the bottom of the cooking portion, a specific cooking scheme can be divided into three stages of "low-speed whipping and steaming", "heating water" and "high-speed pulping", and the cooking portion is preferably a cup body, and the specific steps are as follows:
(1) Low-speed whipping and steaming stage: the temperature of the cup bottom is controlled to be maintained between 100 ℃ and 140 ℃, the rotating speed of the cutter head is in the range of 100r/min to 6000r/min, when the temperature of the bottom is raised to be higher than 90 ℃, the transmission heating component 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 realized, and the duration time is 2min to 6min.
(2) Heating water: the heating assembly 708 is controlled to be started, the water temperature is controlled to be 80-99 ℃, and the required time is calculated according to the flow.
(3) High-speed pulping: the whipping component 604 (such as a cutter head) is arranged to run at a high speed gear, the rotating speed is more than or equal to 6000r/min, and the whipping is carried out for 1min to 4min.
As shown in FIG. 8, an embodiment of the 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 of the foregoing embodiments are implemented, so that the technical effects of any of the foregoing embodiments are achieved, which is not described herein.
In the above embodiment, the computer program 802, when executed by a processor, implements the steps of:
heating the cooking part; controlling the whipping assembly to perform grinding treatment and/or whipping treatment in the cooking part; the liquid supply assembly is controlled to supply liquid and/or vapor into the cooking portion in accordance with the operating parameters of the heating process, the grinding process, and/or the whipping process. Wherein, the liquid is heated and converted into steam after entering the cooking part in the heating treatment state.
In this embodiment, the materials contained in the cooking portion have various anti-nutritional factors, such as lipoxygenase, urease, trypsin inhibitor, etc., so that in order to quickly remove the above-mentioned anti-nutritional factors, on one hand, the whipping component is controlled to break the materials into pieces, and break the structure of the materials so as to release more anti-nutritional factors, and on the other hand, by supplying liquid into the cooking portion with high temperature, the cooking portion is in a dry steaming state, that is, even if a large amount of high temperature steam is generated in the cooking portion, the rate of inactivating the anti-nutritional factors in the materials is improved, the cooking time is shortened, and the taste of the cooked food is improved.
Specifically, the whipping component can be arranged at an upper position and/or a lower position inside the cooking part, the main components comprise a cutter head, a motor and the like, the cooking part is heated, so that the temperature of materials in the cooking part is increased, the whipping component is controlled to perform grinding treatment and/or whipping treatment so that the materials are whipped and crushed, and the liquid supply component is controlled to supply liquid and/or steam into the cooking part according to the operation parameters of the heating treatment and/or the operation parameters of the whipping component, so that the cooking part is in a dry steaming state, and further, the anti-nutritional factors in the materials are inactivated more quickly and fully in a short time.
The heating treatment time and the working time of the whipping component are independently controlled, the whipping component can work when the heating treatment is carried out, in order to improve the efficiency of inactivating the anti-nutritional factors in the dry steaming state, after the whipping component crushes materials, the cooking part is subjected to heating treatment so as to further improve the inactivation efficiency, or after the heating treatment, the materials with high temperature are subjected to crushing treatment, then liquid and/or steam are provided for the high temperature cooking part, or the heating treatment and the crushing treatment are alternately carried out, and the liquid and/or steam are provided for the high temperature cooking part.
The operation parameters of the heating treatment comprise the temperature, the heating time and the like in the cooking part, and the operation parameters of the whipping assembly comprise the crushing time, the rotating speed of the cutter head, the crushing power and the like.
In addition, the liquid supply assembly can be integrated in the cooking part or can be detachably assembled with the cooking part, and it is understood that the heating assembly of the cooking part is used for heating the cooking part, wherein the heating assembly of the cooking part can comprise a thermal resistance heating assembly, an electromagnetic heating assembly and an infrared heating assembly.
In the above embodiments, controlling the liquid supply assembly to supply liquid and/or vapor into the cooking portion according to the operation parameters of the heating process, the grinding process, and/or the whipping process, specifically includes: acquiring heating power and heating duration of heating treatment or detecting temperature inside the cooking part; controlling the whipping assembly to perform grinding treatment and/or whipping treatment according to the first power, and recording the working time of the whipping assembly; 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, according to the heating power and the heating time period, the temperature inside the cooking part can be indirectly determined, or the temperature inside the cooking part is directly detected through the sensor, when the temperature inside the cooking part is higher, for example, higher than 90 ℃, the stirring component is continuously controlled to perform grinding treatment and/or stirring treatment according to the first power, so that the materials are broken, when the temperature inside the current cooking part reaches a certain threshold value, the liquid supply component is controlled to supply liquid and/or steam into the cooking part, so that the cooking part generates a large amount of high-temperature steam, namely, the steam enters a dry steaming state, and the efficiency of inactivating anti-nutritional factors in the materials is improved, and the cooking time is shortened.
In the above embodiment, controlling the liquid supply assembly to supply liquid and/or vapor into the cooking part according to at least one parameter of heating power, heating time, temperature inside the cooking part and operation time specifically includes: determining the temperature inside the cooking part according to the heating power and the heating time, or controlling a temperature sensor of the cooking machine to acquire the temperature inside the cooking part; judging whether the temperature is greater than or equal to a temperature threshold; and judging that the temperature is greater than or equal to a temperature 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, wherein the temperature threshold is greater than or equal to 90 ℃.
In this embodiment, the temperature inside the cooking part may be indirectly obtained according to the heating power and the heating time period, or the temperature sensor of the food processor may be controlled to directly collect the temperature inside the cooking part, where the longer the time, the higher the temperature inside the cooking part may be under the same power, so that the temperature of the cooking part may be effectively determined.
And further judging whether the current determined temperature is greater than or equal to a temperature threshold, and immediately controlling the liquid supply assembly to supply liquid and/or steam into the cooking part when the current determined temperature is greater than or equal to the temperature threshold, so that the cooking part is in a dry steaming state, the cooking time is shortened, and the rate of inactivating the anti-nutritional factors in the materials is improved.
In the above embodiment, controlling the liquid supply assembly to supply liquid and/or vapor into the cooking portion according to at least one parameter of heating power, heating duration, temperature inside the cooking portion, and operation duration, specifically further includes: judging whether the working time length is greater than or equal to a first working time length threshold value; 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 this embodiment, the cooking part is heated according to a preset heating power curve, and the heating power is calculated by time integration, so that the temperature inside the cooking part can be indirectly determined by only recording the heating time, and further, when the liquid is supplied into the cooking part is determined by the temperature, so that the liquid supplied into the cooking part is directly evaporated, the inside of the cooking part is in a dry steaming state faster, and the inactivation efficiency of the anti-nutritional factors is improved.
In addition, by detecting the temperature inside the cooking part, the time when liquid is supplied 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 time of the whipping component, whether the material to be cooked is sufficiently crushed or not can be determined, namely, the crushed material can be sufficiently contacted with steam in a dry steaming state, and the efficiency of inactivating the anti-nutritional factors is also improved.
It is worth particularly pointing out that the above-mentioned parameters can be used individually or simultaneously for determining whether or not to supply liquid into the cooking portion.
In the above embodiments, the control liquid supply assembly provides liquid and/or vapor into the cooking part, specifically including: the liquid supply assembly is controlled to supply liquid and/or steam into the cooking part according to a preset flow rate, and the liquid in the cooking part is configured to be heated and evaporated to form steam so as to enable the cooking part to be in a dry steaming state, wherein the bottom temperature of the cooking part in the dry steaming state ranges from 100 ℃ to 140 ℃.
In this embodiment, the liquid supply component is controlled to supply liquid into the cooking part at a preset flow rate, and mainly controls the upper limit of the preset flow rate, so that the liquid accumulation in the cooking part is reduced, the rate of steam formation is improved, further, the anti-nutritional factors in the materials are quickly and fully inactivated, the cooking time of the materials is shortened, and the taste of the cooked food is improved.
In the above embodiment, 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 time is greater than or equal to a duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power, wherein the value range of the duration time is 2-6 minutes.
In this embodiment, if it is determined that the duration of the 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, so that the whipping assembly is continuously controlled to perform the grinding process and/or the whipping process according to the second power, so as to complete the subsequent cooking step of the material.
In the above embodiment, 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 time is greater than or equal to a duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power; and until 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 larger than or equal to the first power, and the range of the second working time length threshold value is 1-4 minutes.
In this embodiment, the whipping assembly is controlled to operate at the second power until the second working time period threshold is reached, so as to perform high-speed pulping treatment on the material, which is beneficial to fully reducing food residues and particle size, and is beneficial to comprehensively improving the cooking taste and nutritive value because the rapid enzyme deactivation is completed in the dry steaming state.
In the above embodiment, further comprising: controlling the beating component to intermittently work according to the second power; the liquid supply assembly is controlled to provide liquid and/or vapor into the cooking portion during the working gap period of the whipping assembly.
In this embodiment, by controlling the liquid supply assembly to provide liquid and/or vapor into the cooking portion during the working gap period of the whipping assembly, the material is further fully broken and dissolved, thereby accelerating the speed of breaking the material and further improving the mouthfeel of the cooked food.
In the above embodiments, the control liquid supply assembly provides liquid and/or vapor into the cooking part, specifically including: 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; 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, by heating the liquid storage portion of the liquid supply assembly, the temperature of the liquid storage portion is in a preset temperature range, so that the temperature of the liquid supplied to the cooking portion is not too low, and the liquid can be directly evaporated into hot steam, thereby further improving the cooking efficiency and the inactivation efficiency.
Aiming at the technical problems in the prior art, the embodiment of the invention provides a pulping method, a pulping device, a cooking utensil and a computer readable storage medium, wherein 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 of the wall breaking machine, and the effects of quickly inactivating enzymes are realized by beating broken soybeans to increase the contact surface of steam and the soybeans, so that enzymes such as trypsin inhibitors and the like can be inactivated in a large amount in a short time, and in addition, water is heated and whipped at a high speed, so that the soybeans are fully crushed and ground into soybean milk, and meanwhile, the trypsin inhibitors are further completely inactivated, so that the obtained soybean milk has bright color and mellow taste.
In the present invention, the terms "first," "second," "third," and the like 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 defined otherwise. The terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; "coupled" may be directly coupled or indirectly coupled through intermediaries. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In the description of the present invention, it should be understood that the directions or positional relationships indicated by the terms "upper", "lower", "left", "right", "front", "rear", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of describing the present invention and simplifying the description, and do not indicate or imply that the devices or units referred to must have a specific direction, be constructed and operated in a specific direction, and thus should not be construed as limiting the present invention.
In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean 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 present invention. In this specification, schematic representations of the above terms 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, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (17)

1. A method of pulping comprising:
heating the cooking part;
controlling a whipping assembly to perform grinding treatment and/or whipping treatment in the cooking part;
controlling a 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;
wherein the liquid enters the cooking part in the heating treatment state and is heated to be converted into steam;
the step of controlling the liquid supply assembly to supply liquid and/or steam into the cooking portion according to the operation parameters of the heating process, the grinding process and/or the whipping process specifically comprises:
acquiring heating power and heating duration of the heating treatment or detecting the temperature inside the cooking part;
carrying out grinding treatment and/or whipping treatment according to the first power, and recording the working time corresponding to the first power;
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 period, the temperature inside the cooking part and the working time period so as to enable the cooking part to be in a dry steaming state;
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, the temperature inside the cooking part and the working time, wherein the method specifically comprises the following steps:
determining the temperature inside the cooking part according to the heating power and the heating duration, or collecting the temperature inside the cooking part;
judging whether the temperature is greater than or equal to a temperature threshold;
and judging that the temperature is greater than or equal to the temperature 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.
2. The pulping process of claim 1, wherein the whipping assembly has a motor speed in the range of 100 r/min to 6000 r/min at the first power.
3. A pulping process according to claim 1, characterized in that the temperature threshold is greater than or equal to 90 ℃.
4. A pulping process according to any of claims 1-3, characterized in that controlling the liquid supply assembly to supply liquid and/or steam into the cooking section comprises in particular:
and controlling the liquid supply assembly to supply 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 as to enable the cooking part to be in a dry steaming state.
5. A pulping process according to claim 4,
the bottom temperature range of the cooking part in the dry steaming state is 100-140 ℃.
6. The pulping process of claim 4, 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 time is greater than or equal to the duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power.
7. A pulping process according to claim 6,
the value range of the duration threshold is 2-6 minutes.
8. A pulping process according to any of claims 1-3, further comprising:
recording the duration of the dry steaming state;
judging whether the duration is greater than or equal to a duration threshold;
determining that the duration time is greater than or equal to the duration time threshold, and controlling the whipping assembly to conduct grinding treatment and/or whipping treatment according to the second power;
and until the duration of the whipping component working according to the second power reaches a second working duration threshold.
9. A pulping process according to claim 8,
the second power is greater than or equal to the first power, and the range of the second working time duration threshold is 1-4 minutes.
10. The pulping process of claim 6, further comprising:
and controlling the whipping assembly to intermittently operate according to the second power, and controlling the liquid supply assembly to supply liquid and/or steam into the cooking part in the working gap period of the whipping assembly.
11. A pulping process according to any of claims 1-3, characterized in that controlling the liquid supply assembly to supply liquid and/or steam into the cooking section comprises in particular:
heating the 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.
12. A pulping process according to claim 11,
the preset temperature range is 80-99 ℃.
13. A pulping apparatus comprising a memory and a processor that when executing a computer program performs the steps of the pulping method of any of claims 1 to 12.
14. A cooking appliance, comprising:
a cooking part;
a whipping assembly configured to perform a grinding process and/or a whipping process within the cooking portion;
a liquid supply assembly configured to provide liquid and/or vapor into the cooking portion;
a pulping apparatus as claimed in claim 13.
15. The cooking appliance of claim 14, wherein the liquid supply assembly further comprises:
an infusion line connected to the liquid supply assembly, the infusion line configured to supply liquid to the liquid supply assembly,
the infusion pipeline is arranged inside a handle of the cooking appliance or outside a shell of the cooking appliance.
16. The cooking appliance of claim 15, wherein the liquid supply assembly further comprises:
and the liquid storage part is connected with the infusion pipeline and is configured to supply liquid to the infusion pipeline.
17. A computer readable storage medium, characterized in that the computer readable storage medium stores a computer program which, when executed, implements the steps of the pulping method according to any one of claims 1 to 12.
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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