CN114515106A

CN114515106A - Method and device for making cooked wheaten food, readable storage medium and cooking equipment

Info

Publication number: CN114515106A
Application number: CN202210185955.3A
Authority: CN
Inventors: 贾逾泽; 麦倩婷; 张志艳; 张智; 唐相伟
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2022-02-28
Filing date: 2022-02-28
Publication date: 2022-05-20

Abstract

The invention provides a method and a device for making wheaten food, a readable storage medium and cooking equipment, wherein the method comprises the following steps: in the fermentation stage, dehydrating the dough in the cooking cavity; and in the cooking stage, controlling the steam generator to output steam at a first temperature until the dough is steamed at the first temperature for a first time period. The dough is dehydrated in the fermentation stage so as to facilitate the water content in the fermented dough, and the water content in the fermented dough is reduced, so that the degree of starch in the dough absorbing water and pasting is also reduced, the content of slowly digestible starch and resistant starch in the steamed dough is increased, the food glycemic index is reduced, and the cooked dough meeting the requirements of patients with hypertension, diabetes mellitus and the like is prepared.

Description

Method and device for making cooked wheaten food, readable storage medium and cooking equipment

Technical Field

The invention relates to the technical field of cooking control, in particular to a method and a device for making cooked wheaten food, a readable storage medium and cooking equipment.

Background

At present, the food in the flour steamed wheaten food has higher glycemic index.

For patients with diabetes, hypertension, etc., the health of people can be affected by taking cooked wheaten food with high glycemic index.

At the present stage, the method for reducing the glycemic index of the product is to add coarse cereals into the existing flour, and the scheme can cause the reduction of the mouthfeel of the wheaten food.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of the invention provides a method for producing pasta.

In a second aspect of the invention, a device for preparing pasta is provided.

In a third aspect of the present invention, there is provided a pasta making apparatus.

A fourth aspect of the present invention is to provide a readable storage medium.

A fifth aspect of the present invention is to provide a cooking apparatus.

In view of the above, according to a first aspect of the present invention, there is provided a method for preparing pasta for use in a cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the method comprising: in the fermentation stage, dehydrating the dough in the cooking cavity; and in the cooking stage, controlling the steam generator to output steam at a first temperature until the dough blank is steamed at the first temperature for a first time period.

The application provides a method for making wheaten food, in the method, the dough is dehydrated in the fermentation stage so as to facilitate the water content in the fermented dough, and the water content in the fermented dough is reduced, so the degree of starch in the dough absorbing water and gelatinizing is also reduced, the contents of slowly digestible starch and resistant starch in the steamed wheaten food are increased, thereby the food blood sugar generation index is reduced, and the wheaten food meeting the requirements of patients with hypertension, diabetes mellitus and the like is made.

In addition, in the scheme, the prepared wheaten food is not added with coarse cereals, so that the mouthfeel of the wheaten food is ensured.

The Glycemic Index (GI) is a ratio of a blood sugar increasing effect of a certain food to a blood sugar increasing effect of a standard food (usually glucose), and represents how much blood sugar response a human body will cause after eating a certain amount of the certain food. It generally reflects how much a food can cause an increase in blood glucose in a human, and the glycemic index is derived from human trials, whereas most methods for evaluating foods are chemical methods, and thus the glycemic index of a food is often said to be a physiological parameter.

The design of the application is realized based on the following principle that starch absorbs water and is gelatinized during the steaming process of the pasta, the higher the gelatinization degree is, the better the digestibility of the starch is, namely the lower the contents of the slowly digestible starch and the resistant starch are, and therefore, the food glycemic index can be effectively reduced by reducing the water content in the dough.

In the above design, cooked pasta is obtained by limiting the cooking of the pasta in the cooking chamber at a first temperature until the cooking time reaches a first time period.

In addition, the method for making the wheaten food provided by the application has the following additional technical characteristics.

In the above design, the dehydration process of the dough in the cooking cavity includes: and vacuumizing the cooking cavity until a first preset condition is met.

Under the normal atmospheric pressure environment, the boiling point of the moisture in the dough is higher, so that the evaporation speed of the moisture in the dough is lower, and under the vacuum environment, the boiling point of the moisture in the dough is reduced, and correspondingly, the evaporation speed of the moisture is improved. Therefore, by vacuuming the cooking cavity, the moisture content in the dough can be reduced, thereby reducing the glycemic index of the food.

In the above design, the operation of the fan in the cooking apparatus can be controlled so as to exhaust the gas in the cooking cavity out of the cooking cavity, thereby creating a vacuum environment.

In one possible design, the first preset condition includes: the weight change of the dough meets any one of a second preset condition, the end information of the vacuumizing end is received, the volume of the dough is increased by a preset multiple, and the dough is maintained in a vacuum environment for a second time.

In the above design, a scheme that the first preset condition may be selected is specifically defined, wherein the weight change of the dough satisfies the second preset condition, and it can be understood that a ratio of the weight change value of the dough to the weight value of the dough before cooking is greater than or equal to a preset value.

In the design, the details of the preset conditions are defined, in the scheme, the defined preset conditions are not a fixed numerical value, but a ratio relation, namely, the ratio of the weight change value of the dough before the weight of the dough is changed, namely the ratio of the dehydration quality of the dough is defined to be greater than or equal to the preset numerical value, so that the dehydration operation of the dough is ensured to achieve the expected effect, and the obvious reduction of the food blood sugar generation index is realized.

In the above design, the predetermined value may be determined based on the percentage of water in the flour selected for the dough, the weight of the flour used to make the dough, and the proportional relationship between the weight of the water.

In the above design, the moisture percentage of the flour selected for the dough is in direct proportion to the preset value, that is, the value of the preset value is larger when the moisture percentage of the flour selected for the dough is higher, and conversely, the value of the preset value is smaller when the moisture percentage of the flour selected for the dough is lower.

In addition, the proportional relation between the weight of the flour and the weight of the water used for making the dough is in inverse proportion to the preset value, that is, the larger the proportional relation between the weight of the flour and the weight of the water used for making the dough is, the smaller the value of the preset value is, and conversely, the smaller the proportional relation between the weight of the flour and the weight of the water used for making the dough is, the larger the value of the preset value is.

In the above design, receiving the end information of the vacuum pumping process can be understood as that the user manually controls the duration of the dehydration process, in which case, the water content in the dehydrated dough blank can be set according to the user's requirement, so as to meet the use requirements of the user in different scenes.

For example, after the key for stopping cooking is triggered, the end information is determined to be received.

In the above design, the volume of the dough is increased by a predetermined factor, which is understood to mean that the volume of the dough after the dehydration treatment is increased by a predetermined factor compared to the volume of the dough before the dehydration treatment.

Specifically, in the fermentation stage, the dough becomes larger gradually under the action of the yeast, and finally, the fermented dough is obtained. The scheme for judging whether the dough blank is well fermented is to judge the volume change condition of the dough blank, the design of the application is measured by adopting the volume change condition of the dough blank, the completion of the dehydration treatment can be ensured while the good fermentation of the dough blank is determined, and in the process, the process of the dehydration treatment cannot influence the judgment of the fermentation of the dough blank, so that the influence of interactive control brought by the dehydration treatment on user experience is avoided.

For example, the dehydration process does not increase the number of interactions between the user and the cooking apparatus, providing a basis for ensuring the user experience.

In the above design, the volume increase of the dough blank by the preset multiple may be achieved by image recognition, specifically, when the dough blank is dehydrated, the image including the dough blank is recognized to obtain an initial volume of the dough blank, in the process of dehydration, the image including the dough blank is obtained and recognized, a current volume of the dough blank is determined, and the volume increase multiple is determined by calculating a ratio of the current volume to the initial volume.

In the above design, when the cooking device uses a standard vessel, the volume of the dough blank can be determined by detecting the height of the dough blank, and the determination of the multiple of the volume increase of the dough blank is further realized.

In the above design, whether the dehydration process is finished or not may be determined by the duration of the dough blank maintained in the vacuum environment, and the duration is recorded so as to compare the duration with the second duration, and if the duration is longer than the second duration, it is determined that the first preset condition is satisfied, otherwise, if the duration is shorter than or equal to the second duration, it is determined that the first preset condition is not satisfied.

In one possible design, the second time period is greater than or equal to 4 hours.

In the design, the value range of the second time is specifically limited, and the value of the second time is limited to be more than 4 hours, so that the dehydration treatment is ensured to achieve the expected effect, namely, the cooked wheaten food meeting the requirements of patients with hypertension, diabetes and the like can be obtained in the cooking stage.

In one possible design, the dough pieces located in the cooking chamber are dehydrated, including: vacuumizing the cooking cavity; and controlling a heating device in the cooking equipment to operate so as to maintain the temperature of the dough in the first temperature interval until a third preset condition is met.

When vacuum pumping treatment is carried out on the cooking cavity, the heating device is controlled to work, the heating effect on the dough blanks is utilized when the heating device works, the temperature of the dough blanks is improved, and the temperature of the dough blanks can be maintained at a higher temperature, so that the evaporation speed of water in the dough blanks can be accelerated, the water content in the dough blanks is reduced, and the food blood sugar generation index is reduced.

In the above-described design, the dehydration treatment includes a heating treatment in addition to the vacuuming operation, and therefore, the time taken for the moisture content of the dough to decrease to the desired moisture content is shortened, and the waiting time of the user is reduced.

In one possible design, the first temperature interval is between 35 ℃ and 45 ℃.

In the design, a specific value range of the first temperature interval is limited, in the range, the temperature is not lower than 35 ℃ so as to avoid the influence on the fermentation speed of the yeast due to too low temperature, so that the duration of the fermentation stage is too long, and the temperature is lower than 45 ℃ so as to avoid the condition that the yeast is inactivated due to too high temperature, and the simultaneous treatment of fermentation and dehydration is ensured by limiting the value.

In one possible design, the third preset condition includes: the weight change of the dough blank meets any one of a second preset condition, receiving end information of finishing the vacuumizing treatment, increasing the volume of the dough blank by a preset multiple and maintaining the dough blank in a vacuum environment for a third time.

In the above design, a scheme that a third preset condition may be selected is specifically defined, where the weight change of the dough blank satisfies the second preset condition, and it can be understood that a ratio of the weight change value of the dough blank to the weight value of the dough blank before cooking is greater than or equal to a preset value.

In the design, the details of the preset conditions are defined, in the scheme, the defined preset conditions are not a fixed numerical value but a ratio relation, namely, the ratio of the weight change value of the dough before the weight of the dough is changed, namely the ratio of the dehydration quality of the dough, and the ratio is limited to be greater than or equal to the preset numerical value so as to ensure that the dehydration operation of the dough achieves the expected effect and further realize the obvious reduction of the food blood sugar generation index.

In the above design, the percentage of water in the flour selected for the dough is in direct proportion to the preset value, that is, the value of the preset value is larger when the percentage of water in the flour selected for the dough is higher, and conversely, the value of the preset value is smaller when the percentage of water in the flour selected for the dough is lower.

In addition, the proportional relation between the weight of the flour and the weight of the water used for making the dough is in inverse proportion to the preset value, that is, the value of the preset value is smaller when the proportional relation between the weight of the flour and the weight of the water used for making the dough is larger, and conversely, the value of the preset value is larger when the proportional relation between the weight of the flour and the weight of the water used for making the dough is smaller.

In the above design, receiving the end information of the vacuum-pumping process, it can be understood that the user manually controls the duration of the dehydration process, and in this case, the water content in the dehydrated dough blank can be set according to the user's requirement, so as to meet the user requirements in different scenes.

In the above design, the volume of the dough piece is increased by a predetermined factor, which is understood to mean that the volume of the dough piece after the dehydration treatment is increased by a predetermined factor compared to the volume of the dough piece before the dehydration treatment.

For example, the dehydration process does not increase the number of interactions between the user and the cooking appliance, providing a basis for ensuring the user experience.

In the above design, whether the dehydration process is finished may be determined according to the duration of the dough blank maintained in the vacuum environment, and the duration is recorded so as to compare the duration with the third duration, and if the duration is longer than the third duration, it is determined that the third preset condition is satisfied, otherwise, if the duration is shorter than or equal to the third duration, it is determined that the third preset condition is not satisfied.

In one possible design, the third time period is greater than or equal to 2 hours.

In one possible design, the heating device includes: a microwave heating device.

In the above design, a possible selection scheme of the heating device is defined, and in the design of the present application, the heating device can be a heating pipe, an infrared heating pipe, and the like besides a microwave heating device.

In one possible design, the first temperature is between 95 ℃ and 100 ℃; and/or the first period of time is between 20 minutes and 30 minutes.

In this design, the range of possible values for the first temperature and the first duration during the cooking phase is specifically defined.

In the above scheme, the first time duration may be selected according to the weight of the dough, and specifically, the first time duration is in positive correlation with the weight of the dough, for example, the value of the first time duration is larger when the weight of the dough is larger, and conversely, the value of the first time duration is smaller when the weight of the dough is smaller.

In one possible design, the predetermined multiple is greater than or equal to 0.5.

In the design, the value range of the preset multiple is specifically limited, and the value of the preset multiple is limited to be more than or equal to 0.5, so that the dough blank is ensured to be fermented, and the situation that soft wheaten food cannot be steamed due to too small value is avoided.

In the above design, the preset value is 1, that is, the volume of the fermented dough is twice that of the dough before fermentation, so as to obtain the best steaming result.

According to a second aspect of the present invention, there is provided a pasta making apparatus for a cooking device, the cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the apparatus comprising: the dehydration unit is used for dehydrating the dough in the cooking cavity in the fermentation stage; and the control unit is used for controlling the steam generator to output the steam at the first temperature in the cooking stage until the dough blank is steamed at the first temperature for a first time period.

The application provides a wheaten food making device, the cooking equipment who has the device, through carrying out dehydration to the wheaten food in fermentation phase to the water content in the fermented wheaten food, because the water content in the wheaten food after the fermentation has reduced, consequently, the starch gelatinization degree that absorbs water in the wheaten food has also reduced, slowly digest starch and resistant starch's content in the wheaten food that the steaming obtained can rise to reduce food blood glucose and generate the index, and then the preparation obtains the wheaten food that satisfies patient such as hypertension, diabetes.

The Glycemic Index (GI) is the ratio of the effect of a certain food in increasing blood sugar to the effect of a standard food (usually glucose) in increasing blood sugar, and represents how much blood sugar response a human body will cause after eating a certain amount of a certain food. It generally reflects how much a food can cause an increase in blood glucose in a human, and the glycemic index is derived from human testing, whereas most methods for evaluating foods are chemical methods, and thus the glycemic index of a food is often said to be a physiological parameter.

In addition, the device for making the wheaten food provided by the application has the following additional technical characteristics.

In the above design, the dewatering unit is specifically configured to: and vacuumizing the cooking cavity until a first preset condition is met.

In one possible design, the first preset condition includes: the weight change of the dough blank meets any one of a second preset condition, receiving end information of finishing the vacuumizing treatment, increasing the volume of the dough blank by a preset multiple and maintaining the dough blank in a vacuum environment for a second time.

In the above design, a scheme that the first preset condition may be selected is specifically defined, wherein the weight change of the dough blank satisfies the second preset condition, which can be understood that a ratio of the weight change value of the dough blank to the weight value of the dough blank before cooking is greater than or equal to a preset value.

For example, after the key for stopping cooking is triggered, it is determined that the end information is received.

In one possible design, the second length of time is greater than or equal to 4 hours.

In one of the possible designs, the dewatering unit is specifically adapted to: vacuumizing the cooking cavity; and controlling a heating device in the cooking equipment to operate so as to maintain the temperature of the dough in the first temperature interval until a third preset condition is met.

The heating device is controlled to work when the cooking cavity is vacuumized, the heating effect of the heating device on the dough is utilized, the temperature of the dough is improved, and the temperature of the dough can be maintained at a higher temperature, so that the evaporation speed of moisture in the dough can be increased, the moisture content in the dough is reduced, and the food glycemic index is reduced.

In the above-described design, the dehydration treatment includes a heating treatment in addition to the evacuation operation, and therefore, the time taken for the moisture content of the dough pieces to be reduced to a desired moisture content is shortened, and the waiting time of the user is reduced.

In the design, a specific value range of the first temperature interval is limited, in the range, the temperature is not lower than 35 ℃ so as to avoid the influence on the fermentation speed of the yeast due to too low temperature, the duration of the fermentation stage is too long, and the temperature is lower than 45 ℃ so as to avoid the condition that the yeast is inactivated due to too high temperature, and the simultaneous treatment of fermentation and dehydration is ensured by limiting the value.

In one possible design, the third preset condition includes: the weight change of the dough meets any one of a second preset condition, the end information of the vacuumizing end is received, the volume of the dough is increased by a preset multiple, and the dough is maintained in a vacuum environment for a third time.

In the above design, a scheme that a third preset condition may be selected is specifically defined, where the weight change of the dough satisfies the second preset condition, and it can be understood that a ratio of the weight change value of the dough to the weight value of the dough before cooking is greater than or equal to a preset value.

In the design, when the cooking equipment uses a standard vessel, the volume of the dough can be determined by detecting the height of the dough, and the judgment of the volume increase multiple of the dough is further realized.

According to a third aspect of the present invention, there is provided a pasta making apparatus comprising: a controller and a memory, wherein the memory has stored therein a program or instructions, the controller implementing the steps of any of the methods described above when executing the program or instructions in the memory.

According to a fourth aspect of the invention, there is provided a readable storage medium on which is stored a program or instructions which, when executed by a processor, carries out the steps of the method as claimed in any one of the above.

According to a fifth aspect of the present invention, there is provided a cooking apparatus comprising: a device for producing any of the above pasta; or the readable storage medium described above.

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 method for making pasta in an embodiment of the invention;

figure 2 shows a schematic block diagram of a device for the preparation of pasta in an embodiment of the invention;

figure 3 shows a block schematic diagram of a device for the preparation of pasta in an embodiment of the invention.

Detailed Description

So that the manner in which the above recited aspects, 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 otherwise than as specifically described herein and, therefore, the scope of the present invention is not limited by the specific embodiments disclosed below.

Methods of making pasta, apparatus, readable storage media and cooking devices according to some embodiments of the invention are described below with reference to figures 1 to 3.

Example one

As shown in fig. 1, according to a first aspect of the present invention, there is provided a method for preparing a pasta for a cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the method comprising:

102, dehydrating the dough in the cooking cavity in a fermentation stage;

and 104, controlling the steam generator to output steam at a first temperature in the cooking stage until the dough blank is steamed at the first temperature for a first time period.

The application provides a method for making wheaten food, in the method, a dough is dehydrated in a fermentation stage so as to facilitate the water content in the fermented dough, and the water content in the fermented dough is reduced, so that the degree of starch in the dough absorbing water and pasting is also reduced, the contents of slowly digestible starch and resistant starch in the steamed wheaten food are increased, thereby reducing the food blood sugar generation index, and further making the wheaten food meeting the requirements of patients with hypertension, diabetes and the like.

In the above design, cooked pasta is obtained by limiting steaming of the pasta blank in the cooking chamber at the first temperature until the steaming duration reaches the first duration.

Example two

In one possible design, the dough pieces located in the cooking chamber are dehydrated, including: and vacuumizing the cooking cavity until a first preset condition is met.

Under the normal atmospheric pressure environment, the boiling point of the moisture in the dough is higher, so that the evaporation speed of the moisture in the dough is lower, and under the vacuum environment, the boiling point of the moisture in the dough is reduced, and correspondingly, the evaporation speed of the moisture is improved. Therefore, by subjecting the cooking cavity to vacuum treatment, the moisture content of the dough can be reduced, thereby reducing the glycemic index of the food, and the above dehydration treatment scheme can be called as vacuum fermentation.

In this process, the moisture content in the dough is reduced from 42% to 40%.

EXAMPLE III

In the case where the heating apparatus is a microwave heating apparatus, the above-mentioned dehydration treatment scheme may be referred to as a vacuum microwave fermentation method.

In this process, the moisture content in the dough is reduced from 42% to 38%.

In the design, a specific value range of the first temperature interval is limited, in the range, the temperature is limited to be not lower than 35 ℃ so as to avoid the influence on the fermentation speed of the yeast due to too low temperature, the duration of the fermentation stage is too long, and the temperature is limited to be lower than 45 ℃ so as to avoid the condition that the yeast is inactivated due to too high temperature.

Specifically, in the fermentation stage, the dough becomes larger gradually under the action of the yeast, and finally, the fermented dough is obtained. The scheme for judging whether the dough is well fermented is to judge the volume change condition of the dough, the design of the application is also measured by adopting the volume change condition of the dough, the completion of the dehydration treatment can be ensured while the good fermentation of the dough is determined, and in the process, the dehydration treatment process cannot influence the judgment of the fermentation of the dough, so that the influence of interactive control brought by the dehydration treatment on user experience is avoided.

In the above design, the volume increase of the dough can be realized by using image recognition, specifically, when the dough is dehydrated, the image containing the dough is recognized to obtain the initial volume of the dough, in the process of dehydration, the image containing the dough is obtained and recognized to determine the current volume of the dough, and the volume increase multiple is determined by calculating the ratio of the current volume to the initial volume.

In the above design, whether the dehydration process is finished or not may be determined by the duration of the dough blank maintained in the vacuum environment, and the duration is recorded to compare the duration with the third duration, and if the duration is longer than the third duration, it is considered that the third preset condition is satisfied, otherwise, if the duration is shorter than or equal to the third duration, it is considered that the third preset condition is not satisfied.

In one possible design, the third length of time is greater than or equal to 2 hours.

In one of the possible designs, the heating device comprises: a microwave heating device.

In the above design, the possible selection scheme of the heating device is limited, and in the design of the application, the heating device can be a heating pipe, an infrared heating pipe and the like besides a microwave heating device.

Example four

In one of the possible designs, the results of the comparison between the conventional fermentation process, the vacuum fermentation process and the vacuum microwave fermentation process are shown in table 1.

TABLE 1

According to the scheme, the improvement rate of the vacuum microwave fermentation method is the best, the vacuum fermentation method is the second time, and on the basis, the food glycemic index can be reduced by operating the control scheme, so that the wheaten food meeting the requirements of patients with hypertension, diabetes mellitus and the like is prepared.

EXAMPLE five

In one of the possible designs, as shown in fig. 2, the present invention provides a device 200 for preparing pasta for a cooking appliance, the cooking appliance comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the device comprising: a dehydration unit 202 for dehydrating the dough in the cooking cavity during the fermentation stage; the control unit 204 is configured to control the steam generator to output steam at a first temperature during a cooking stage until the dough is steamed at the first temperature for a first duration.

In one possible design, dewatering unit 202 is specifically configured to: and vacuumizing the cooking cavity until a first preset condition is met.

In one possible design, dewatering unit 202 is specifically configured to: vacuumizing the cooking cavity; and controlling a heating device in the cooking equipment to operate so as to maintain the temperature of the dough in the first temperature interval until a third preset condition is met.

In this design, the range of possible values for the first temperature and the first duration at the cooking stage is specifically defined.

In the above scheme, the first time duration may be selected according to the weight of the dough, specifically, the first time duration is in positive correlation with the weight of the dough, for example, the first time duration is greater when the weight of the dough is greater, and conversely, the first time duration is smaller when the weight of the dough is smaller.

Example six

In one of the possible designs, as shown in figure 3, the invention provides a device 300 for preparing pasta comprising: a controller 302 and a memory 304, wherein the memory 304 has stored therein a program or instructions, the controller 302 implementing the steps of any of the methods described above when executing the program or instructions in the memory 304.

EXAMPLE seven

In one possible design, the invention provides a readable storage medium on which a program or instructions are stored, which when executed by a processor implement the steps of any one of the methods described above.

Example eight

In one of the possible designs, the present invention provides a cooking apparatus comprising: a device for making any of the above pasta; or the readable storage medium described above.

In the description of the present invention, the terms "plurality" or "a plurality" refer to two or more, and unless otherwise specifically limited, the terms "upper", "lower", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are merely for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. 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, 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 the present invention, 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 present invention has been described in terms of the preferred embodiment, and it is not intended to be limited to the embodiment. 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

1. A method for preparing pasta for a cooking device, characterized in that it comprises a cooking chamber and a steam generator for injecting steam into said cooking chamber, said method comprising:

in the fermentation stage, dehydrating the dough in the cooking cavity;

And in the cooking stage, controlling the steam generator to output steam at a first temperature until the dough blank is steamed at the first temperature for a first time period.

2. The method of making pasta according to claim 1, wherein the dehydration of the dough piece located within the cooking chamber comprises:

and vacuumizing the cooking cavity until a first preset condition is met.

3. Method for the preparation of pasta according to claim 2, characterized in that said first preset conditions comprise:

the weight change of the dough blank meets any one of a second preset condition, receiving end information of finishing the vacuumizing treatment, increasing the volume of the dough blank by a preset multiple and maintaining the dough blank in the vacuum environment for a second time.

4. The method for making pasta according to claim 3, wherein said second period of time is greater than or equal to 4 hours.

5. The method of making pasta according to claim 1, wherein the dehydration of the dough piece located within the cooking chamber comprises:

vacuumizing the cooking cavity; and

and controlling a heating device in the cooking equipment to operate so as to maintain the temperature of the dough blank in a first temperature interval until a third preset condition is met.

6. Process for the preparation of pasta according to claim 5, characterised in that the first temperature interval is between 35 ℃ and 45 ℃.

7. The method for preparing pasta according to claim 5, wherein said third predetermined conditions comprise:

the weight change of the dough blank meets any one of a second preset condition, receiving end information of finishing the vacuumizing treatment, increasing the volume of the dough blank by a preset multiple and maintaining the dough blank in the vacuum environment for a third time.

8. The method for making pasta according to claim 7, wherein said third period of time is greater than or equal to 2 hours.

9. Method for the preparation of pasta according to claim 5, characterised in that the heating means comprise: a microwave heating device.

10. The method for producing pasta according to any of claims 1 to 9, wherein the pasta is prepared by mixing the pasta,

the first temperature is between 95 ℃ and 100 ℃; and/or

The first time period is between 20 minutes and 30 minutes.

11. Method for producing pasta according to claim 3 or 7, characterised in that said preset multiple is greater than or equal to 0.5.

12. A pasta making device for a cooking apparatus, the cooking apparatus comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the device comprising:

The dehydration unit is used for dehydrating the dough in the cooking cavity in the fermentation stage;

and the control unit is used for controlling the steam generator to output steam at a first temperature in a cooking stage until the dough blanks are steamed at the first temperature for a first time period.

13. A device for preparing pasta, comprising:

a controller and a memory, wherein the memory has stored therein a program or instructions, the controller implementing the steps of the method according to any one of claims 1 to 11 when executing the program or instructions in the memory.

14. A readable storage medium, on which a program or instructions are stored, which when executed by a processor, carry out the steps of the method according to any one of claims 1 to 11.

15. A cooking apparatus, comprising:

device for the preparation of pasta according to claim 12 or 13; or

The readable storage medium of claim 14.