CN114587137A - Odor removal apparatus, cooking apparatus, control method of cooking apparatus, and storage medium - Google Patents
Odor removal apparatus, cooking apparatus, control method of cooking apparatus, and storage medium Download PDFInfo
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- CN114587137A CN114587137A CN202011417921.XA CN202011417921A CN114587137A CN 114587137 A CN114587137 A CN 114587137A CN 202011417921 A CN202011417921 A CN 202011417921A CN 114587137 A CN114587137 A CN 114587137A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D27/00—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00
- G05D27/02—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00 characterised by the use of electric means
Abstract
The invention provides a smell removing device, a cooking device, a control method of the cooking device and a storage medium, wherein the smell removing device comprises: the detection device is used for detecting the concentration of the odor substances in the pot body of the cooking equipment; and the odor removing device is used for removing the odor substances under the condition that the concentration is greater than or equal to the concentration threshold value. According to the embodiment of the invention, the peculiar smell substances of the food materials in the pot body can be detected and removed, so that the aim of quickly removing fishy smell of the food materials is fulfilled, and the soup taste of the food materials for cooking soup is improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to smell removing equipment, cooking equipment, a control method of the cooking equipment and a computer readable storage medium.
Background
The food material has unpleasant odor such as fishy smell and mutton smell, and the like, and in addition, during cooking, fat in the food material is oxidized to generate fishy substances. When cooking soup, the substances all affect the taste of the soup and the eating mouthfeel of users.
Disclosure of Invention
A primary object of the present invention is to provide an odor elimination apparatus, a cooking apparatus, a control method of a cooking apparatus, and a computer-readable storage medium, which aim to solve at least one of the technical problems of the related art or related art.
To achieve the above object, the present invention provides a deodorizing apparatus for a cooking apparatus, comprising: the detection device is used for detecting the concentration of the odor substances in the pot body of the cooking equipment; and the odor removal device is used for removing odor substances under the condition that the concentration is greater than or equal to the concentration threshold value.
In the technical scheme, the food materials are placed in the pot body, and the peculiar smell substances carried by the food materials are continuously released. After the detection device identifies that the concentration of the odor substances is greater than or equal to a certain concentration, the odor removal device is started, and the odor substances are continuously removed by the odor removal device, so that the concentration of the odor substances is reduced to be lower than the certain concentration. According to the embodiment of the invention, the peculiar smell substances of the food materials in the pot body can be detected and removed, so that the food materials can achieve the purpose of quickly removing fishy smell, and the soup flavor of the food materials for cooking soup is improved.
In the above technical scheme, the odour removal device comprises: the negative pressure device is used for pumping the odor substances out of the pot body.
In the technical scheme, the negative pressure device can remove the odor substances by extracting the odor substances in the pot body. Under the condition that the negative pressure device is used for extracting the odor substances from the pot body, the pressure in the pot body is ensured to be less than the external atmospheric pressure, for example, the vacuum degree in the pot body is 40kPa to 80 kPa. The vacuum method removes fishy smell, utilizes the characteristic that peculiar smell substances are easy to volatilize under certain temperature and vacuum degree, and has the characteristics of good fishy smell removing effect, easy operation and no residue. After the foreign flavor substances are removed, the substances such as delicious amino acid, nucleotide and the like generated in the soup can not be influenced, so that the soup is mellow and delicious.
In any of the above technical solutions, the odor removing device includes: the steam generating device is used for generating steam and inputting the steam into the pot body so as to remove peculiar smell substances.
In the technical scheme, the odor substances are decomposed and taken away by continuously introducing high-temperature steam. Specifically, on one hand, the odor substances in the food materials are volatilized rapidly by spraying high-temperature steam to the surfaces of the food materials, and the odor substances which are easy to dissolve in water are dissolved in condensed water formed by the steam and are discharged by a drainage device of the cooking equipment; on the other hand, the peculiar smell substances which are not dissolved in water are volatilized to the upper space in the pot body, and the peculiar smell substances are discharged out of the pot body along with the steam through an exhaust device of the cooking equipment. Thereby effectively removing the peculiar smell substances and improving the taste of the soup.
In any of the above technical solutions, the odor removing device includes: the ventilating device is used for inputting oxygen-containing gas into the pot body to remove odor substances, wherein the oxygen-containing gas comprises any one of oxygen, oxygen enrichment and air.
In the technical scheme, oxygen-containing gas such as oxygen, oxygen-enriched gas, air and the like is continuously introduced into the pot body by utilizing the ventilating device, so that fat of food materials is promoted to be oxidized into aromatic micromolecules such as other acids, aldehydes, ketones and the like, and the content of peculiar smell substances in the pot body is reduced by generating delicate flavor substances.
In any of the above technical solutions, the odor removing device includes: and the adsorption device is used for adsorbing the odor substances.
In the technical scheme, the adsorption device comprises adsorption materials such as activated carbon, zeolite, carbon molecular sieves and resin, and the adsorption materials are used for adsorbing the odor substances, so that the concentration of the odor substances in the pot body is reduced.
The invention also proposes a cooking apparatus comprising: a pan body; according to the smell removal device in any technical scheme, the smell removal device is used for removing the smell substances in the pot body.
In the technical scheme, the food material is placed in the pot body, and the peculiar smell substances carried by the food material are released continuously. And after the odor removing device recognizes that the concentration of the odor substances is greater than or equal to a certain concentration, the odor substances are removed to reduce the concentration of the odor substances to be lower than the certain concentration. According to the embodiment of the invention, the odor removing equipment can be used for detecting and removing the odor substances of the food materials in the pot body, so that the food materials can achieve the purpose of quickly removing the fishy smell, and the soup taste of the food materials for cooking soup is improved.
In the above technical solution, the method further comprises: the heating device is used for heating the pot body.
In the technical scheme, the cooking equipment is provided with the heating device for heating the pot body, and the peculiar smell substances of the food materials are quickly discharged from the food materials through high temperature, so that the aim of removing fishy smell is fulfilled.
The invention also provides a control method of the cooking device, which is used for the cooking device in any technical scheme and comprises the following steps: detecting the concentration of the odor substances in the pot body; and controlling the odor removing device of the odor removing device to work to remove the odor substances based on the concentration being greater than or equal to the concentration threshold value.
In the technical scheme, the food material is placed in the pot body, and the peculiar smell substances carried by the food material are released continuously. The concentration of the odor substances in the pot body is detected, when the concentration of the odor substances is identified to be greater than or equal to a certain concentration, the odor removing device is started, and the odor substances are continuously removed by the odor removing device, so that the concentration of the odor substances is reduced to be lower than the certain concentration. According to the embodiment of the invention, the peculiar smell substances of the food materials in the pot body can be detected and removed, so that the aim of quickly removing fishy smell of the food materials is fulfilled, and the soup taste of the food materials for cooking soup is improved.
In the above technical solution, after the step of controlling the operation of the odor removing device of the odor removing apparatus, the method further comprises: and controlling the odor removal device to stop working based on the concentration being less than the concentration threshold.
In this technical scheme, after utilizing odour removal device to get rid of the peculiar smell material, continue to detect and judge the concentration of peculiar smell material, after judging that concentration is less than the concentration threshold value, control odour removal device stop work, prevent still to open odour removal device when need not to remove the smell, avoid extravagant electric energy to and reduce odour removal device's life.
In any of the above technical solutions, the method further includes: acquiring the temperature of the pot body or the temperature of food materials in the pot body, and stopping detecting the concentration of the odor substances based on the fact that the temperature of the pot body or the temperature of the food materials is greater than or equal to a temperature threshold value; or acquiring the cooking time, and stopping detecting the concentration of the odor substances based on the fact that the cooking time is greater than or equal to the time threshold.
In the technical scheme, when the temperature of the pot body or the temperature of the food material is greater than or equal to a temperature threshold value, or the cooking time is greater than or equal to a time threshold value, the detection of the concentration of the odor substances is stopped. Since, during this period of time, during which the temperature of the pot or of the food material rises to the temperature threshold, or during the cooking period, it is the main stage of the generation of the off-flavour substances. Therefore, the detection of the concentration of the odor substances can be stopped after the time, thereby avoiding the waste of electric energy and the influence on normal cooking.
In any of the above technical solutions, the method further includes: and under the condition of detecting the concentration of the odor substances in the pot body, controlling a heating device of the cooking equipment to work.
In the technical scheme, under the condition of detecting the concentration of the odor substances in the pot body, the heating device is controlled to work, so that the temperature of the food material rises, the odor substances of the food material are quickly discharged from the food material through high temperature, and the purpose of removing the fishy smell is achieved.
In any of the above technical solutions, after the step of controlling the odor removing device to stop working, the method further includes: controlling or maintaining the operation of the heating means of the cooking apparatus.
In the technical scheme, after the deodorization operation is finished, if the current heating device does not operate, the heating device is controlled to operate, and if the current heating device operates, the operation of the heating device is continuously kept, so that the cooking operation is completed, and the purpose of cooking the food materials with fishy smell removed is realized.
The present invention also provides a computer-readable storage medium, on which a computer program is stored, which, when executed by a processor, implements a method of controlling a cooking apparatus according to any one of the above-mentioned aspects.
In the computer-readable storage medium provided by the present invention, when being executed by a processor, a computer program implements the steps of the control method of the cooking device according to any one of the above technical solutions, and therefore the computer-readable storage medium includes all the beneficial effects of the control method of the cooking device according to any one of the above technical solutions, and is not described herein again.
Drawings
In order to more clearly illustrate the embodiments or technical solutions of the present invention, the drawings used in the embodiments or technical solutions of the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.
FIG. 1 shows one of the schematic block diagrams of an odor elimination apparatus of an embodiment of the present invention;
FIG. 2 shows a second schematic block diagram of an odor elimination apparatus of an embodiment of the present invention;
FIG. 3 shows a third schematic block diagram of an odour removal apparatus according to an embodiment of the present invention;
FIG. 4 shows a fourth schematic block diagram of an odor elimination apparatus of an embodiment of the present invention;
FIG. 5 shows a fifth schematic block diagram of an odor elimination apparatus of an embodiment of the present invention;
fig. 6 is a schematic structural view showing a cooking apparatus according to an embodiment of the present invention;
fig. 7 shows one of the flow diagrams of the control method of the cooking apparatus of the embodiment of the present invention;
fig. 8 is a second flowchart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 9 is a third flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 10 is a fourth flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention.
The reference numbers illustrate:
| reference numerals | Name (R) | Reference numerals | Name(s) |
| 100 | |
102 | |
| 104 | |
1042 | |
| 1044 | |
1046 | |
| 1048 | |
200 | |
| 202 | |
204 | Heating device |
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that all the directional indicators (such as up, down, left, right, front, and rear … …) in the embodiment of the present invention are only used to explain the relative position relationship between the components, the movement situation, etc. in a specific posture (as shown in the drawing), and if the specific posture is changed, the directional indicator is changed accordingly.
In addition, the descriptions related to "first", "second", etc. in the present invention are only for descriptive purposes and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "connected," "secured," and the like are to be construed broadly, and for example, "secured" may be a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. 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 addition, the technical solutions in the embodiments of the present invention may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination of technical solutions should not be considered to exist, and is not within the protection scope of the present invention.
An embodiment of a first aspect of the present invention, which proposes an odour removal apparatus 100 for a cooking apparatus, is described in detail with reference to fig. 1 to 5 for the apparatus 100.
As shown in FIG. 1, the odor elimination apparatus 100 includes:
the detection device 102 is used for detecting the concentration of the odor substances in the pot body of the cooking equipment;
In the embodiment, the food material is put into the pot body, and the peculiar smell substances carried by the food material are continuously released. After the detection device 102 recognizes that the concentration of the odor substance is greater than or equal to a certain concentration, the odor removing device 104 is activated, and the odor substance is continuously removed by the odor removing device 104, so that the concentration of the odor substance is reduced below the certain concentration. According to the embodiment of the invention, the peculiar smell substances of the food materials in the pot body can be detected and removed, so that the aim of quickly removing fishy smell of the food materials is fulfilled, and the soup taste of the food materials for cooking soup is improved.
Sources of off-flavor substances of food materials may include a variety of: (1) the bad flavors of food materials such as fish, beef, mutton, rabbit meat, chicken and the like before cooking are mainly feed eaten for a long time or earthy flavor caused by living environment, mainly earthy flavor and the like; (2) trimethylamine and the like generated in the storage process of the food materials cause the food materials to have rancid and fishy smell; (3) in the cooking process, the curing degree of the food materials is continuously increased along with the rise of the temperature, and alcohol compounds contained in the food materials are subjected to oxidation-reduction reaction under the action of high temperature to generate aldehyde, ketone, acid and other small molecular substances.
For the above odor substances, the detection device 102, such as a sensor, can identify the concentration of the odor substances, and when the concentration exceeds a certain concentration (for example, hexanal exceeds 5ng/g), it is identified that the odor substances in the pot body exceed the standard, and the odor removal device 104 needs to be activated.
Specifically, when the food material is heated, the odor substances in the storage process before the food material is cooked volatilize first, and in the case that the concentration of the odor substances is greater than or equal to the concentration threshold value, the odor removing device 104 starts to remove the odor substances. During heating, the fat of the food material, especially meat, is oxidized during heating to generate the off-flavor substances, and the odor removal device 104 starts removing the off-flavor substances when the concentration of the off-flavor substances is greater than or equal to the concentration threshold. That is, the odor elimination device 104 operates at least twice during the cooking of the food material, thereby increasing the effectiveness of removing the odorous substances.
The odor substances include geosmin, hexanal, hexanoic acid, trimethylamine, pentanal, and the like.
In the above embodiment, as shown in FIG. 2, the odor elimination device 104 includes: the negative pressure device 1042, the negative pressure device 1042 is used for extracting the odor substance from the pan body.
In this embodiment, the negative pressure device 1042 achieves the purpose of removing the odor substance by extracting the odor substance in the pan body.
Under the condition that the negative pressure device 1042 is used for extracting the odor substances from the pot body, the pressure in the pot body is ensured to be smaller than the external atmospheric pressure, for example, the vacuum degree in the pot body is 40kPa to 80 kPa. The vacuum method removes fishy smell, utilizes the characteristic that peculiar smell substances are easy to volatilize under certain temperature and vacuum degree, and has the characteristics of good fishy smell removing effect, easy operation and no residue. After the foreign flavor substances are removed, the substances such as delicious amino acid, nucleotide and the like generated in the soup can not be influenced, so that the soup is mellow and delicious.
The negative pressure device 1042 may be an air pump, and the negative pressure device 1042 may be operated continuously or intermittently.
In any of the above embodiments, as shown in FIG. 3, the odor elimination device 104 includes: the steam generating device 1044 is used for generating steam and inputting the steam into the pot body so as to remove peculiar smell substances.
In this embodiment, the odor substances are decomposed and carried away by continuously introducing high-temperature steam. Specifically, on one hand, the odor substances in the food materials are volatilized rapidly by spraying high-temperature steam to the surfaces of the food materials, and the odor substances which are easy to dissolve in water are dissolved in condensed water formed by the steam and are discharged by a drainage device of the cooking equipment; on the other hand, the peculiar smell substances which are not dissolved in water are volatilized to the upper space in the pot body, and the peculiar smell substances are discharged out of the pot body along with the steam through an exhaust device of the cooking equipment. Thereby effectively removing the peculiar smell substances and improving the taste of the soup.
The steam generating device 1044 comprises a steam generating cavity (or a steam generating pipeline), a heating component (such as a heating pipe) and a spray head, wherein the heating component is arranged at the periphery or inside the steam generating cavity, water enters the steam generating cavity, and the heating component heats the steam generating cavity so as to convert the water in the steam generating cavity into steam which is sprayed out by the spray head.
In any of the above embodiments, as shown in FIG. 4, the odor elimination device 104 includes: the ventilating device 1046 and the ventilating device 1046 are used for inputting oxygen-containing gas into the pot body to remove the odor substances, wherein the oxygen-containing gas comprises any one of oxygen, oxygen enrichment and air.
In this embodiment, the aeration device 1046 is used to continuously introduce oxygen-containing gas such as oxygen, oxygen-enriched gas, air, etc. into the pot body, so as to promote the oxidation of the fat of the food material into other aromatic micromolecules such as acid, aldehyde, ketone, etc. and to reduce the content of the odor substances in the pot body by generating the delicate flavor substances.
In any of the above embodiments, as shown in FIG. 5, the odor elimination device 104 includes: the adsorption device 1048, the adsorption device 1048 is used for adsorbing the peculiar smell substance.
In this embodiment, the adsorbing device 1048 is a device including adsorbing materials such as activated carbon, zeolite, carbon molecular sieve, and resin, and adsorbs the odor substance by using the adsorbing materials, so as to reduce the concentration of the odor substance in the pan body.
It should be noted that the odor removing device 104 can include one or more of the negative pressure device 1042, the steam generating device 1044, the ventilating device 1046 and the adsorbing device 1048, so as to greatly enhance the effect of removing the odor substances, thereby improving the cooking effect.
In a second aspect of the present invention, a cooking apparatus 200 is provided, and fig. 6 shows a schematic structural diagram of the cooking apparatus according to the embodiment of the present invention. Wherein, this cooking apparatus 200 includes:
a pan body 202;
In this embodiment, the food material is placed in the pot 202, and the odor substances contained in the food material are released continuously. After the odor removing device 100 recognizes that the concentration of the odor substance is greater than or equal to a certain concentration, the odor substance is removed to reduce the concentration of the odor substance below the certain concentration. According to the embodiment of the invention, the odor removing device 100 can be used for detecting and removing the odor substances of the food materials in the pot body 202, so that the food materials can achieve the purpose of quickly removing the fishy smell, and the soup taste of the food materials for cooking soup is improved.
In the above embodiment, as shown in fig. 6, the cooking apparatus 200 further includes:
and the heating device 204 is used for heating the pot body 202.
In this embodiment, the cooking apparatus 200 is provided with a heating device 204 for heating the pot 202, so that the odor substances of the food material can be rapidly discharged from the food material by high temperature, thereby removing the fishy smell.
Specifically, the odor elimination apparatus 100 includes:
the detection device 102 is used for detecting the concentration of the odor substances in the pot body of the cooking equipment;
In this embodiment, the detection device 102 detects that the concentration of the odor causing substance is greater than or equal to a predetermined concentration and activates the odor elimination apparatus 104, the odor causing substance is continuously removed by the odor elimination apparatus 104 to reduce the concentration of the odor causing substance below the predetermined concentration.
Specifically, when the heating device 204 starts to heat the food material, the odor-causing substance volatilizes first before the food material is cooked and during the storage process, and the odor-causing substance removal device 104 starts to remove the odor-causing substance when the concentration of the odor-causing substance is greater than or equal to the concentration threshold value. During the heating process of the food material by the heating device 204, the fat of the food material, especially meat food material, is oxidized during the heating process to generate the odor substance, and the odor removing device 104 starts to remove the odor substance when the concentration of the odor substance is greater than or equal to the concentration threshold. That is, the odor elimination device 104 operates at least twice during the cooking of the food material, thereby increasing the effectiveness of removing the odorous substances.
Wherein the cooking apparatus 200 includes a rice cooker, a pressure cooker, a stew pan, and the like. The pan body 202 includes an inner pan or other container.
In an embodiment of a third aspect of the present invention, a control method of a cooking apparatus is provided, which is used for the cooking apparatus according to the second aspect of the present invention, and the control method of the cooking apparatus is described in detail through the following first to fourth embodiments.
In a first embodiment, as shown in fig. 7, a control method of a cooking apparatus includes:
and 704, controlling the odor removing device of the odor removing device to work to remove the odor substances based on the concentration being greater than or equal to the concentration threshold value.
In the embodiment, the food material is put into the pot body, and the peculiar smell substances carried by the food material are continuously released. The concentration of the odor substances in the pot body is detected, when the concentration of the odor substances is identified to be greater than or equal to a certain concentration, the odor removing device is started, and the odor substances are continuously removed by the odor removing device, so that the concentration of the odor substances is reduced to be lower than the certain concentration. According to the embodiment of the invention, the peculiar smell substances of the food materials in the pot body can be detected and removed, so that the aim of quickly removing fishy smell of the food materials is fulfilled, and the soup taste of the food materials for cooking soup is improved.
Specifically, when the food material is heated, the odor substances in the storage process before the food material is cooked volatilize, and the odor removing device starts to remove the odor substances when the concentration of the odor substances is greater than or equal to the concentration threshold value. During heating, the fat of the food material, especially meat food material, is oxidized during heating to generate an odor substance, and the odor removing device starts removing the odor substance under the condition that the concentration of the odor substance is greater than or equal to a concentration threshold value. That is, the odor removing device works at least twice during the whole cooking process of the food material, thereby improving the effect of removing the odor substances.
In any of the above embodiments, the control method of the cooking apparatus further includes: acquiring the temperature of the pot body or the temperature of food materials in the pot body, and stopping detecting the concentration of the odor substances based on the fact that the temperature of the pot body or the temperature of the food materials is larger than or equal to a temperature threshold value; or acquiring the cooking time, and stopping detecting the concentration of the odor substances based on the fact that the cooking time is greater than or equal to the time threshold.
In this embodiment, when the temperature of the pot body or the temperature of the food material is greater than or equal to the temperature threshold, or the cooking time is greater than or equal to the time threshold, the detection of the odor substance concentration is stopped. Since, during this period of time, during which the temperature of the pot or of the food material rises to the temperature threshold, or during the cooking period, it is the main stage of the generation of the off-flavour substances. Therefore, the detection of the concentration of the odor substances can be stopped after the time, thereby avoiding the waste of electric energy and the influence on normal cooking.
It should be noted that the temperature threshold and the cooking time period can be set according to different cooking products. For example, the temperature threshold is set to 85 ℃ for both the electric cooker and the pressure cooker, and the detection of the concentration of the odor substance is stopped when the temperature of the cooker body or the temperature of the food material is greater than or equal to 85 ℃. And for the electric cooker, when the heating time reaches 5 minutes, stopping detecting the concentration of the odor substances, and when the pressure rise time of the pressure cooker reaches 5 minutes, stopping detecting the concentration of the odor substances.
In the above embodiment, the control method of the cooking apparatus further includes: and under the condition of detecting the concentration of the odor substances in the pot body, controlling a heating device of the cooking equipment to work.
In this embodiment, under the condition that the concentration of the odor substances in the pot body is detected, the heating device is controlled to operate, so that the temperature of the food material rises, and the odor substances of the food material are quickly discharged from the food material through high temperature, so as to achieve the purpose of removing fishy smell.
In a second embodiment, as shown in fig. 8, the method for controlling a cooking apparatus includes:
808, judging whether the concentration is greater than or equal to a concentration threshold value, returning to 806 based on the concentration being greater than or equal to the concentration threshold value, otherwise, entering 810;
and step 810, controlling the odor removal device to stop working.
In this embodiment, after odor removal device is utilized to remove odor substances, the concentration of odor substances is continuously detected and judged, and after the judgment concentration is less than the concentration threshold value, the odor removal device is controlled to stop working, so that the odor removal device is prevented from being still started when odor removal is not needed, electric energy waste is avoided, and the service life of the odor removal device is shortened.
In the above embodiment, after the step of controlling the odor elimination device to stop working, the method further comprises: controlling or maintaining the operation of the heating means of the cooking apparatus.
In the embodiment, after the smell removing operation is finished, if the current heating device does not work, the heating device is controlled to work, and if the current heating device works, the heating device continues to work, so that the cooking operation is completed, and the purpose of cooking the food materials with fishy smell removed is realized.
In a third embodiment, as shown in fig. 9, the method for controlling a cooking apparatus includes:
In this embodiment, before starting the cooking program (i.e., formally cooking the food material), odor detection is performed, and when odor is detected, that is, when the concentration of the odor substance is greater than or equal to the concentration threshold, odor is removed, and then formal cooking is performed. The peculiar smell is removed before cooking, and the taste of the soup of the food material and the soup is improved.
In some embodiments, the off-note detection procedure and the off-note deodorizing procedure are performed throughout the cooking process. Specifically, put into the pot internal with eating the material, start the culinary art procedure, eat the peculiar smell material of taking and constantly release, detection device discernment behind the certain concentration starts odour removal device, and the peculiar smell is constantly got rid of until reducing to certain concentration. At the moment, the cooking program continues to run, fat of food materials, particularly meat food materials, is oxidized in the heating process to generate peculiar smell substances, the detection device identifies the peculiar smell substances, meanwhile, the deodorizing device is started for a period of time, and the cooking is continued until the peculiar smell is reduced until the program is finished.
In the fourth embodiment, the cooking device is a pressure cooker, the negative pressure device is used as a smell removing device, and the hexanal sensor is used as a detection device. As shown in fig. 10, the control method of the cooking apparatus includes:
at step 1012, a cooking program is initiated.
In the embodiment, the hexanal concentration in the pot body is detected at the initial stage of heating, and whether the negative pressure device is started or not is determined according to whether the hexanal concentration exceeds 5ng/g or not. The heating is continuously carried out, and the detection of the hexanal sensor and the operation of the negative pressure device are stopped after the water temperature in the pot body exceeds 85 ℃ or the pressure rise time exceeds 5 minutes, because the time is the main stage of generating fishy smell. And then entering the formal cooking program.
An embodiment of the fourth aspect of the present invention proposes a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements a method of controlling a cooking apparatus as in the above-described embodiment of the third aspect.
The computer-readable storage medium provided by the present invention, when being executed by a processor, implements the steps of the control method for a cooking apparatus according to the third aspect, so that the computer-readable storage medium includes all the beneficial effects of the control method for a cooking apparatus according to the third aspect, and therefore, the description thereof is omitted here.
The computer-readable storage medium includes a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and the like.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (13)
1. An odor elimination apparatus for a cooking apparatus, the odor elimination apparatus comprising:
the detection device is used for detecting the concentration of the odor substances in the pot body of the cooking equipment;
odour removal means for removing said odour-laden material if said concentration is greater than or equal to a threshold concentration value.
2. An odour removal apparatus as claimed in claim 1, wherein the odour removal means comprises:
the negative pressure device is used for pumping the odor substances out of the pot body.
3. An odour removal apparatus as claimed in claim 1, wherein the odour removal means comprises:
the steam generating device is used for generating steam and inputting the steam into the pot body so as to remove the peculiar smell substances.
4. The odor elimination apparatus of claim 1 wherein said odor elimination device comprises:
the ventilating device is used for inputting oxygen-containing gas into the pot body to remove the odor substances, wherein the oxygen-containing gas comprises any one of oxygen, oxygen enrichment and air.
5. An odour removal apparatus as claimed in claim 1, wherein the odour removal means comprises:
and the adsorption device is used for adsorbing the odor substances.
6. A cooking apparatus, characterized by comprising:
a pan body;
an odour removal apparatus as claimed in any one of claims 1 to 5, for removing odour substances from the pan body.
7. The cooking apparatus of claim 6, further comprising:
the heating device is used for heating the pot body.
8. A control method of a cooking apparatus, for the cooking apparatus according to claim 6 or 7, the control method comprising:
detecting the concentration of the odor substances in the pot body;
controlling an odor elimination apparatus of the odor elimination device to operate to eliminate the odor substance based on the concentration being greater than or equal to a concentration threshold.
9. The method of controlling a cooking apparatus according to claim 8, further comprising, after the step of controlling the operation of the odor elimination apparatus, the step of:
controlling the odor elimination device to stop working based on the concentration being less than the concentration threshold.
10. The control method of a cooking apparatus according to claim 8 or 9, further comprising:
acquiring the temperature of the pot body or the temperature of food materials in the pot body, and stopping detecting the concentration of the odor substances based on the fact that the temperature of the pot body or the temperature of the food materials is greater than or equal to a temperature threshold value; or
Acquiring the cooking time, and stopping detecting the concentration of the odor substances based on the fact that the cooking time is greater than or equal to a time threshold.
11. The control method of a cooking apparatus according to claim 8 or 9, further comprising:
and under the condition of detecting the concentration of the odor substances in the pot body, controlling a heating device of the cooking equipment to work.
12. The method of controlling a cooking apparatus according to claim 9, further comprising, after the step of controlling the odor elimination device to stop operating:
controlling or maintaining the operation of the heating means of the cooking device.
13. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, implements a control method of a cooking apparatus according to any one of claims 8 to 12.
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