CN114587137B - Deodorizing device, cooking device, control method for cooking device, and storage medium - Google Patents

Deodorizing device, cooking device, control method for cooking device, and storage medium Download PDF

Info

Publication number
CN114587137B
CN114587137B CN202011417921.XA CN202011417921A CN114587137B CN 114587137 B CN114587137 B CN 114587137B CN 202011417921 A CN202011417921 A CN 202011417921A CN 114587137 B CN114587137 B CN 114587137B
Authority
CN
China
Prior art keywords
concentration
cooking
deodorizing
substances
peculiar smell
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN202011417921.XA
Other languages
Chinese (zh)
Other versions
CN114587137A (en
Inventor
张龙
李晶
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Original Assignee
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd filed Critical Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority to CN202011417921.XA priority Critical patent/CN114587137B/en
Publication of CN114587137A publication Critical patent/CN114587137A/en
Application granted granted Critical
Publication of CN114587137B publication Critical patent/CN114587137B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for 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
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • 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
    • 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
    • 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
    • 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
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Automation & Control Theory (AREA)
  • Manufacturing & Machinery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a deodorizing device, a cooking device, a control method of the cooking device and a storage medium, wherein the deodorizing device comprises: the detecting device is used for detecting the concentration of the peculiar smell substances in the pot body of the cooking equipment; and the deodorizing device is used for removing the peculiar smell 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 purpose of rapidly removing fishy smell of the food materials is achieved, and the soup taste of the food materials for cooking soup is improved.

Description

Deodorizing device, cooking device, control method for cooking device, and storage medium
Technical Field
The present invention relates to the field of cooking technology, and in particular, to a deodorizing device, a cooking device, a control method of the cooking device, and a computer readable storage medium.
Background
The food material has bad peculiar smell such as fishy smell, mutton smell and the like, and in addition, the fishy smell substances can be generated due to the oxidation of fat in the food material in the cooking process. When the soup is cooked, the substances can influence the taste of the soup and influence the edible mouthfeel of users.
Disclosure of Invention
The main object of the present invention is to provide a deodorizing device, a cooking device, a control method of a cooking device and a computer readable storage medium, which aim to solve at least one of the technical problems existing in the prior art or related art.
In order to achieve the above object, the present invention provides a deodorizing device for a cooking device, comprising: the detecting device is used for detecting the concentration of the peculiar smell substances in the pot body of the cooking equipment; and the deodorizing device is used for removing the peculiar smell substances under the condition that the concentration is greater than or equal to the concentration threshold value.
In the technical scheme, 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 recognizes that the concentration of the peculiar smell substances is greater than or equal to a certain concentration, the deodorizing device is started, and the peculiar smell substances are continuously removed by the deodorizing device, so that the concentration of the peculiar smell substances 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 purpose of rapidly removing fishy smell of the food materials is achieved, and the soup taste of the food materials for cooking soup is improved.
In the above technical solution, the deodorizing device includes: and the negative pressure device is used for extracting the peculiar smell substances from the pot body.
In the technical scheme, the negative pressure device is used for removing the peculiar smell substances in the pot body by extracting the peculiar smell substances. Under the condition that the negative pressure device is used for extracting the peculiar smell 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 80kPa. The vacuum deodorization method utilizes the characteristic that the peculiar smell substances are volatile under certain temperature and vacuum degree, and has the characteristics of good deodorization effect, easy operation and no residue. After the peculiar smell substances are removed, substances such as delicious amino acid, nucleotide and the like generated in the soup are not influenced, so that the soup is mellow and delicious.
In any of the above technical solutions, the deodorizing device includes: and 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 peculiar smell substances are decomposed and taken away by continuously introducing high-temperature steam. Specifically, on one hand, high-temperature steam is sprayed to the surface of the food material to quickly volatilize peculiar smell substances in the food material, so that the peculiar smell substances which are easy to dissolve in water can be dissolved in condensed water formed by the steam and are discharged through a water discharge device of the cooking equipment; on the other hand, for the peculiar smell substances insoluble in water, volatilized into the upper space in the pot body, the peculiar smell substances are discharged out of the pot body along with the steam through the exhaust device of the cooking equipment. Thereby effectively removing peculiar smell substances and improving the taste of the soup.
In any of the above technical solutions, the deodorizing device includes: and the ventilation device is used for inputting oxygen-containing gas into the pot body so as to remove peculiar smell substances, wherein the oxygen-containing gas comprises any one of oxygen, oxygen-enriched air and air.
In the technical scheme, the ventilation device is used for continuously introducing oxygen-containing gases such as oxygen, oxygen-enriched air and the like into the pot body, so that the fat of the food material is oxidized into aromatic micromolecules such as other acids, aldehydes and ketones, and the content of peculiar smell substances in the pot body is reduced by generating delicious substances.
In any of the above technical solutions, the deodorizing device includes: and the adsorption device is used for adsorbing peculiar smell substances.
In the technical scheme, the adsorption device is a device comprising adsorption materials such as active carbon, zeolite, carbon molecular sieve, resin and the like, and the adsorption materials are utilized to adsorb the peculiar smell substances, so that the concentration of the peculiar smell substances in the pot body is reduced.
The invention also proposes a cooking device comprising: a pot body; the deodorizing device according to any one of the above-mentioned aspects, wherein the deodorizing device is used for removing odor substances in the pan body.
In the technical scheme, the food material is put into the pot body, and the peculiar smell substances carried by the food material are continuously released. After the deodorizing device recognizes that the concentration of the peculiar smell substances is greater than or equal to a certain concentration, the peculiar smell substances are removed, so that the concentration of the peculiar smell substances is reduced below 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 purpose of rapidly removing the fishy smell of the food materials is achieved, and the soup flavor of the food materials for cooking soup is improved.
In the above technical solution, further includes: and the heating device is used for heating the pot body.
In the technical scheme, the cooking equipment is provided with a heating device for heating the pot body, and peculiar smell substances of the food materials are rapidly discharged from the food materials through high temperature, so that the purpose of removing fishy smell is realized.
The invention also provides a control method of the cooking equipment, which is used for the cooking equipment according to any one of the technical schemes, and comprises the following steps: detecting the concentration of the peculiar smell substances in the pot body; and controlling the deodorizing device of the deodorizing equipment to work so as to remove the peculiar smell substances based on the concentration being larger than or equal to the concentration threshold value.
In the technical scheme, the food material is put into the pot body, and the peculiar smell substances carried by the food material are continuously released. Detecting the concentration of the peculiar smell substances in the pot body, and starting the deodorizing device after the concentration of the peculiar smell substances is recognized to be greater than or equal to a certain concentration, so that the concentration of the peculiar smell 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 purpose of rapidly removing fishy smell of the food materials is achieved, and the soup taste of the food materials for cooking soup is improved.
In the above technical solution, after the step of controlling the deodorizing device of the deodorizing equipment to work, the deodorizing device further includes: and controlling the deodorizing device to stop working based on the concentration smaller than the concentration threshold.
In the technical scheme, after the odor removing device is utilized to remove the odor substances, the concentration of the odor substances is continuously detected and judged, and when the concentration is judged to be smaller than the concentration threshold value, the odor removing device is controlled to stop working, so that the odor removing device is prevented from being started when the odor removing device is not needed, the waste of electric energy is avoided, and the service life of the odor removing device is reduced.
In any of the above technical solutions, the method further includes: acquiring the temperature of the pot body or the temperature of food in the pot body, and stopping detecting the concentration of the peculiar smell substances based on the fact that the temperature of the pot body or the temperature of the food is greater than or equal to a temperature threshold value; or acquiring the cooking time length, and stopping detecting the concentration of the peculiar smell substances based on the cooking time length being greater than or equal to a time threshold value.
In the technical scheme, when the temperature of the pot body or the temperature of the food materials 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 peculiar smell substances is stopped. Because, during the time that the temperature of the pan or the temperature of the food material rises to the temperature threshold, or during the cooking time, it is the main stage of the generation of the odorous substances. Therefore, the detection of the concentration of the odor substances can be stopped after the time period is elapsed, thereby avoiding the waste of electric energy and avoiding the influence on normal cooking.
In any of the above technical solutions, the method further includes: under the condition of detecting the concentration of the peculiar smell substances in the pot body, the heating device of the cooking equipment is controlled to work.
In the technical scheme, under the condition of detecting the concentration of the peculiar smell substances in the pot body, the heating device is controlled to work, so that the temperature of the food material rises, and the peculiar smell substances of the food material are rapidly discharged from the food material through high temperature, so that the purpose of removing fishy smell is realized.
In any of the above technical solutions, after the step of controlling the deodorizing device to stop working, the method further includes: controlling or maintaining the heating means of the cooking apparatus in operation.
In the technical scheme, after the deodorizing work is finished, if the current heating device does not work, the heating device is controlled to work, and if the current heating device is working, the heating device continues to keep working, so that the cooking work is finished, and the purpose of cooking the food materials without fishy smell is realized.
The invention also proposes a computer-readable storage medium, on which a computer program is stored which, when executed by a processor, implements a control method for a cooking apparatus according to any of the above-mentioned aspects.
The computer readable storage medium provided by the invention realizes the steps of the control method of the cooking device according to any one of the above technical schemes when the computer program is executed by the processor, so that the computer readable storage medium comprises all the beneficial effects of the control method of the cooking device according to any one of the above technical schemes, and the detailed description is omitted.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to the structures shown in these drawings without inventive effort for a person skilled in the art.
FIG. 1 shows one of the schematic block diagrams of a deodorizing device according to an embodiment of the present invention;
FIG. 2 shows a second schematic block diagram of a deodorizing device according to an embodiment of the present invention;
FIG. 3 shows a third schematic block diagram of a deodorizing device according to an embodiment of the present invention;
FIG. 4 shows a fourth schematic block diagram of a deodorizing device according to an embodiment of the present invention;
FIG. 5 shows a fifth schematic block diagram of a deodorizing device according to an embodiment of the present invention;
fig. 6 shows a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 7 shows one of flow charts of a control method of the cooking apparatus according to an embodiment of the present invention;
fig. 8 shows a second flow chart of a control method of the cooking apparatus according to the embodiment of the invention;
fig. 9 shows a third flow chart of a control method of the cooking apparatus according to the embodiment of the invention;
fig. 10 shows a fourth flowchart of a control method of the cooking apparatus according to the embodiment of the present invention.
Reference numerals illustrate:
reference numerals Name of the name Reference numerals Name of the name
100 Deodorizing equipment 102 Detection device
104 Deodorizing device 1042 Negative pressure device
1044 Steam generator 1046 Ventilation device
1048 Adsorption device 200 Cooking apparatus
202 Pot body 204 Heating device
The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
It should be noted that all directional indicators (such as up, down, left, right, front, and rear … …) in the embodiments of the present invention are merely used to explain the relative positional relationship, movement, etc. between the components in a particular posture (as shown in the drawings), and if the particular posture is changed, the directional indicator is changed accordingly.
Furthermore, descriptions such as those referred to as "first," "second," and the like, are provided for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implying an order of magnitude of the indicated technical features in the present disclosure. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
In the present invention, unless specifically stated and limited otherwise, the terms "connected," "affixed," and the like are to be construed broadly, and for example, "affixed" may be a fixed connection, a removable connection, or an integral body; can be mechanically or electrically connected; either directly or indirectly, through intermediaries, or both, may be in communication with each other or in interaction with each other, unless expressly defined otherwise. 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 addition, the technical solutions of the embodiments of the present invention may be combined with each other, but it is necessary to be based on the fact that those skilled in the art can implement the technical solutions, and when the technical solutions are contradictory or cannot be implemented, the combination of the technical solutions should be considered as not existing, and not falling within the scope of protection claimed by the present invention.
An embodiment of the first aspect of the present invention proposes a deodorizing device 100 for a cooking device, and the deodorizing device 100 is described in detail with reference to fig. 1 to 5.
As shown in fig. 1, the deodorizing apparatus 100 includes:
a detecting device 102 for detecting the concentration of an odor substance in a pot body of the cooking apparatus;
the deodorizing device 104 is used for removing the odor substances when the concentration is greater than or equal to the concentration threshold value.
In this embodiment, the food material is placed in the pan body, and the odor substances carried by the food material are released continuously. 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 started, 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 purpose of rapidly removing fishy smell of the food materials is achieved, and the soup taste of the food materials for cooking soup is improved.
Sources of off-flavor substances for food materials can include a variety of: (1) The bad flavor of the food materials such as fish, beef, mutton, rabbit meat, chicken and the like before cooking is mainly the fishy smell caused by long-term eating feed or living environment, and is mainly the native flavor element and the like; (2) Trimethylamine and the like generated in the storage process of the food material, so that the food material has bad smell and fishy smell; (3) In the cooking process, along with the rise of temperature, the curing degree of the food material is continuously increased, and alcohol compounds contained in the food material undergo oxidation-reduction reaction under the action of high temperature to generate small molecular substances such as aldehyde, ketone, acid and the like.
For the above odor substances, the concentration of the odor substances can be identified by the detection device 102, such as a sensor, and when a certain concentration (e.g. hexanal exceeds 5 ng/g) is exceeded, the odor substances in the pot=pot body are identified to be out of standard, and the odor removing device 104 needs to be started.
Specifically, when the food material starts to be heated, the odor substances volatilize first before the food material is cooked and during the storage, and when the concentration of the odor substances is greater than or equal to the concentration threshold, the odor removing device 104 starts to remove the odor substances. During heating, the food material, particularly meat food material, is oxidized to produce an off-flavor substance during heating, and the deodorizing device 104 begins to remove the off-flavor substance when the concentration of the off-flavor substance is greater than or equal to a concentration threshold. That is, the deodorizing device 104 is operated at least twice during the whole cooking process of the food material, thereby improving the effect of removing the foreign substances.
The odor substances include soil, hexanal, caproic acid, trimethylamine, valeraldehyde and the like.
In the above embodiment, as shown in fig. 2, the deodorizing device 104 includes: the negative pressure device 1042, the negative pressure device 1042 is used for extracting the peculiar smell substances from the pot body.
In this embodiment, the negative pressure device 1042 is used to remove the odor substances from the pan body by extracting the odor substances from the pan body.
In the case of using the negative pressure device 1042 to extract the odor substances from the interior of the pot, it is required to ensure that the pressure in the pot is less than the external atmospheric pressure, for example, the vacuum degree in the pot is 40kPa to 80kPa. The vacuum deodorization method utilizes the characteristic that the peculiar smell substances are volatile under certain temperature and vacuum degree, and has the characteristics of good deodorization effect, easy operation and no residue. After the peculiar smell substances are removed, substances such as delicious amino acid, nucleotide and the like generated in the soup are not influenced, so that the soup is mellow and delicious.
It should be noted that the negative pressure device 1042 may be a suction pump, and the negative pressure device 1042 may operate continuously or intermittently.
In any of the above embodiments, as shown in fig. 3, the deodorizing device 104 includes: the steam generator 1044, the steam generator 1044 is used for generating steam and inputting the steam into the pot body to remove the odor substances.
In this embodiment, the odorous substances are decomposed and carried away by the continuous introduction of high-temperature steam. Specifically, on one hand, high-temperature steam is sprayed to the surface of the food material to quickly volatilize peculiar smell substances in the food material, so that the peculiar smell substances which are easy to dissolve in water can be dissolved in condensed water formed by the steam and are discharged through a water discharge device of the cooking equipment; on the other hand, for the peculiar smell substances insoluble in water, volatilized into the upper space in the pot body, the peculiar smell substances are discharged out of the pot body along with the steam through the exhaust device of the cooking equipment. Thereby effectively removing peculiar smell substances and improving the taste of the soup.
The steam generating device 1044 includes a steam generating cavity (or a steam generating pipeline), a heating component (e.g. a heating pipe) and a nozzle, the heating component is disposed at the periphery or inside of the steam generating cavity, water enters the steam generating cavity, and the heating component heats the steam generating cavity, so that water in the steam generating cavity is converted into steam, and the nozzle sprays the steam.
In any of the above embodiments, as shown in fig. 4, the deodorizing device 104 includes: and a ventilation device 1046, wherein the ventilation device 1046 is used for inputting oxygen-containing gas into the pot body to remove peculiar smell substances, and the oxygen-containing gas comprises any one of oxygen, oxygen-enriched air and air.
In this embodiment, the ventilation 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 small molecules such as acid, aldehyde, ketone, etc., and to reduce the content of the odor substances in the pot body by generating the delicious substances.
In any of the above embodiments, as shown in fig. 5, the deodorizing device 104 includes: adsorption device 1048, adsorption device 1048 is used for adsorbing peculiar smell material.
In this embodiment, the adsorption device 1048 is a device including an adsorption material such as activated carbon, zeolite, carbon molecular sieve, and resin, and the adsorption material is used to adsorb the odor substances, thereby reducing the concentration of the odor substances in the pot body.
It should be noted that the deodorizing device 104 may include one or more of the negative pressure device 1042, the steam generating device 1044, the ventilation device 1046, and the adsorption device 1048, so as to greatly enhance the effect of removing the odor substances and improve the cooking effect.
An embodiment of the second aspect of the present invention provides a cooking apparatus 200, and fig. 6 shows a schematic structural diagram of the cooking apparatus according to the embodiment of the present invention. Wherein, the cooking apparatus 200 includes:
a pan 202;
deodorizing device 100 the deodorizing device 100 is used for removing odor substances in a pan 202.
In this embodiment, the food material is placed in the pan 202, and the odor substances carried by the food material are released continuously. After the deodorizing device 100 recognizes that the concentration of the odor substance is greater than or equal to a certain concentration, the deodorizing device starts to remove the odor substance so that the concentration of the odor substance is reduced below the certain concentration. According to the embodiment of the invention, the deodorizing equipment 100 can be used for detecting and removing the peculiar smell substances of the food materials in the pot body 202, so that the purpose of rapidly removing fishy smell of the food materials is achieved, and the taste of soup of the food materials is improved.
In the above embodiment, as shown in fig. 6, the cooking apparatus 200 further includes:
and a heating device 204 for heating the pot 202.
In this embodiment, the cooking apparatus 200 is provided with a heating device 204 for heating the pot 202, and the peculiar smell substances of the food material are rapidly discharged from the food material by high temperature, so as to achieve the purpose of removing the fishy smell.
Specifically, the deodorizing device 100 includes:
a detecting device 102 for detecting the concentration of an odor substance in a pot body of the cooking apparatus;
the deodorizing device 104 is used for removing the odor substances when the concentration is greater than or equal to the concentration threshold value.
In this embodiment, after the detection device 102 recognizes that the concentration of the odor substance is greater than or equal to a certain concentration, the deodorizing device 104 is activated, and the odor substance is continuously removed by the deodorizing device 104, so that the concentration of the odor substance is reduced below the certain concentration.
Specifically, when the heating device 204 begins to heat the food material, the odor substances volatilize first before the food material is cooked and during the storage, and when the concentration of the odor substances is greater than or equal to the concentration threshold, the odor removing device 104 begins to remove the odor substances. During the heating process of the heating device 204 on the food material, especially the meat food material, is oxidized to generate the odor substances during the heating process, and the deodorizing device 104 starts to remove the odor substances when the concentration of the odor substances is greater than or equal to the concentration threshold. That is, the deodorizing device 104 is operated at least twice during the whole cooking process of the food material, thereby improving the effect of removing the foreign substances.
The cooking apparatus 200 includes products such as an electric rice cooker, a pressure cooker, a saucepan, and the like. The pan 202 includes an inner pan or other container.
An embodiment of a third aspect of the present invention provides a control method of a cooking apparatus, for a cooking apparatus according to the above second aspect, which is described in detail by the following first to fourth embodiments.
In a first embodiment, as shown in fig. 7, the control method of the cooking apparatus includes:
step 702, detecting the concentration of an odor substance in a pot body;
step 704, controlling the deodorizing device of the deodorizing device to work to remove the odor substances based on the concentration being greater than or equal to the concentration threshold.
In this embodiment, the food material is placed in the pan body, and the odor substances carried by the food material are released continuously. Detecting the concentration of the peculiar smell substances in the pot body, and starting the deodorizing device after the concentration of the peculiar smell substances is recognized to be greater than or equal to a certain concentration, so that the concentration of the peculiar smell 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 purpose of rapidly removing fishy smell of the food materials is achieved, and the soup taste of the food materials for cooking soup is improved.
Specifically, when the food material starts to be heated, the peculiar smell substances in the process of cooking and storing the food material volatilize firstly, and when the concentration of the peculiar smell substances is greater than or equal to a concentration threshold value, the deodorizing device starts to remove the peculiar smell substances. In the heating process, the food materials, especially the meat food materials, are oxidized by fat to generate peculiar smell substances, and the deodorizing device starts to remove the peculiar smell substances when the concentration of the peculiar smell substances is larger than or equal to a concentration threshold value. That is, the deodorizing device is operated at least twice during the whole process of cooking the food material, thereby improving the effect of removing the foreign substances.
In any of the foregoing embodiments, the control method of the cooking apparatus further includes: acquiring the temperature of the pot body or the temperature of food in the pot body, and stopping detecting the concentration of the peculiar smell substances based on the fact that the temperature of the pot body or the temperature of the food is greater than or equal to a temperature threshold value; or acquiring the cooking time length, and stopping detecting the concentration of the peculiar smell substances based on the cooking time length being greater than or equal to a time threshold value.
In this embodiment, the detection of the concentration of the odorous substance is stopped when the temperature of the pan 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. Because, during the time that the temperature of the pan or the temperature of the food material rises to the temperature threshold, or during the cooking time, it is the main stage of the generation of the odorous substances. Therefore, the detection of the concentration of the odor substances can be stopped after the time period is elapsed, thereby avoiding the waste of electric energy and avoiding the influence on normal cooking.
It should be noted that the temperature threshold and the cooking time period may 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 ℃. For the electric cooker, the detection of the concentration of the peculiar smell substances is stopped when the heating time length reaches 5 minutes, and for the pressure cooker, the detection of the concentration of the peculiar smell substances is stopped when the pressure rising time length reaches 5 minutes.
In the above embodiment, the control method of the cooking apparatus further includes: under the condition of detecting the concentration of the peculiar smell substances in the pot body, the heating device of the cooking equipment is controlled to work.
In this embodiment, under the condition of detecting the concentration of the peculiar smell substances in the pot body, the heating device is controlled to work, so that the temperature of the food material is increased, and the peculiar smell substances of the food material are rapidly discharged from the food material through high temperature, so that the purpose of removing fishy smell is achieved.
In a second embodiment, as shown in fig. 8, the control method of the cooking apparatus includes:
step 802, detecting the concentration of the peculiar smell substances in the pot body;
step 804, judging whether the concentration is greater than or equal to the concentration threshold, proceeding to step 806 based on the concentration being greater than or equal to the concentration threshold, otherwise returning to step 802;
step 806, controlling the deodorizing device of the deodorizing device to work so as to remove the peculiar smell substances;
step 808, determining whether the concentration is greater than or equal to a concentration threshold, returning to step 806 based on the concentration being greater than or equal to the concentration threshold, otherwise proceeding to step 810;
and 810, controlling the deodorizing device to stop working.
In this embodiment, after the odor removal device is used to remove the odor substances, the concentration of the odor substances is continuously detected and determined, and when the concentration is determined to be less than the concentration threshold, the odor removal device is controlled to stop working, so that the odor removal device is prevented from being started when odor removal is not needed, electric energy is prevented from being wasted, and the service life of the odor removal device is reduced.
In the above embodiment, after the step of controlling the deodorizing device to stop operating, the method further includes: controlling or maintaining the heating means of the cooking apparatus in operation.
In the embodiment, after the deodorizing operation is finished, if the current heating device is not operated, the heating device is controlled to operate, and if the current heating device is operated, the operation of the heating device is continuously kept, so that the cooking operation is finished, and the purpose of cooking the food materials without fishy smell is realized.
In the third embodiment, as shown in fig. 9, the control method of the cooking apparatus includes:
step 902, starting an odor detection program;
step 904, if a bad smell is detected, step 906 is entered, otherwise step 908 is entered;
step 906, starting an odor removal program, and returning to step 904;
step 908, a cooking program is initiated.
In this embodiment, the odor detection is performed before the cooking process is started (i.e., the cooking of the food ingredients is performed formally), and the odor removal is performed after the odor detection is performed when the odor is detected, i.e., the concentration of the odor substance is greater than or equal to the concentration threshold. The peculiar smell is removed before cooking, and the soup flavor of the food material soup is improved.
In some embodiments, the odor detection process and the odor removal process are performed throughout the cooking process. Specifically, food materials are placed into a pot body, a cooking program is started, peculiar smell substances carried by the food materials are continuously released, a detection device is used for identifying after a certain concentration, a deodorizing device is started, and peculiar smell is continuously removed until the peculiar smell is reduced to a certain concentration. At the moment, the cooking program continues to run, and food materials, particularly meat food materials, are oxidized to generate peculiar smell substances in the heating process, the detection device is used for identifying the peculiar smell substances, meanwhile, the deodorizing device is started for a period of time, and cooking is continued until the program is finished after the peculiar smell is reduced.
In the fourth embodiment, the cooking apparatus is a pressure cooker, a negative pressure device is used as a deodorizing device, and a hexanal sensor is used as a detecting device. As shown in fig. 10, the control method of the cooking apparatus includes:
step 1002, activating hexanal sensor;
step 1004, judging whether hexanal concentration is greater than 5ng/g, if so, entering step 1006, otherwise, entering step 1010;
step 1006, starting a negative pressure device;
step 1008, judging whether the vacuum degree in the pot body is more than 30kPa, if so, returning to step 1004, otherwise, returning to step 1006;
step 1010, judging whether the water temperature is higher than 85 ℃ or the pressing time is higher than 5 minutes, if yes, entering step 1012, otherwise returning to step 1004;
step 1012, a cooking program is initiated.
In this example, the hexanal concentration in the pan body was measured at the initial stage of heating and it was determined whether to activate the negative pressure device based on whether the hexanal concentration exceeded 5 ng/g. At this time, the heating is continuously performed, and after the water temperature in the pot body exceeds 85 ℃ or the pressurizing time exceeds 5 minutes, the detection of the hexanal sensor and the operation of the negative pressure device are stopped, because the time is the main stage of fishy smell generation. After that, the main cooking program is entered again.
An embodiment of a 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 control method of a cooking apparatus as in the above-described embodiment of the third aspect.
The computer readable storage medium provided by the present invention, when executed by a processor, implements the steps of the control method of the cooking apparatus according to the embodiment of the third aspect, so that the computer readable storage medium includes all the advantages of the control method of the cooking apparatus according to the embodiment of the third aspect, and is not described herein.
Among them, the computer-readable storage medium includes a Read-Only Memory (ROM), a random access Memory (Random Access Memory, RAM), a magnetic disk, an optical disk, or the like.
The foregoing description is only of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, and all equivalent structural changes made by the specification and drawings of the present invention or direct/indirect application in other related technical fields are included in the scope of the present invention.

Claims (12)

1. A deodorizing device for a cooking device, the cooking device comprising heating means, the deodorizing device comprising:
a detecting device for detecting the concentration of the odor substances in the pot body of the cooking equipment;
the deodorizing device is used for removing the peculiar smell substances before cooking the food and in the heating process of the heating device on the food and under the condition that the concentration is greater than or equal to a concentration threshold value;
the deodorizing device includes:
and the ventilation device is used for inputting oxygen-containing gas into the pot body so as to remove the peculiar smell substances, wherein the oxygen-containing gas comprises any one of oxygen and oxygen-enriched air.
2. The deodorizing apparatus as set forth in claim 1, wherein said deodorizing means further comprises:
and the negative pressure device is used for extracting the peculiar smell substances from the pot body.
3. The deodorizing apparatus as set forth in claim 1, wherein said deodorizing means further comprises:
and 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 deodorizing apparatus as set forth in claim 1, wherein said deodorizing means further comprises:
and the adsorption device is used for adsorbing the peculiar smell substances.
5. A cooking apparatus, comprising:
a pot body;
a deodorizing device according to any one of claims 1 to 4, for removing off-flavor substances from the interior of the pan.
6. The cooking apparatus of claim 5, further comprising:
and the heating device is used for heating the pot body.
7. A control method of a cooking apparatus according to claim 5 or 6, characterized in that it comprises:
detecting the concentration of the odor substances in the pot body;
and controlling a deodorizing device of the deodorizing equipment to work based on the concentration being greater than or equal to a concentration threshold value so as to remove the peculiar smell substances.
8. The method of controlling a cooking apparatus according to claim 7, further comprising, after the step of controlling the operation of the deodorizing means of the deodorizing apparatus:
and controlling the deodorizing device to stop working based on the concentration smaller than the concentration threshold.
9. The control method of a cooking apparatus according to claim 7 or 8, characterized by 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 peculiar smell 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 (b)
And acquiring cooking time length, and stopping detecting the concentration of the peculiar smell substances based on the cooking time length being greater than or equal to a time threshold value.
10. The control method of a cooking apparatus according to claim 7 or 8, characterized by further comprising:
and under the condition of detecting the concentration of the peculiar smell substances in the pot body, controlling the heating device of the cooking equipment to work.
11. The control method of a cooking apparatus according to claim 8, further comprising, after the step of controlling the deodorizing means to stop operating:
controlling or maintaining the heating means of the cooking apparatus in operation.
12. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, implements a control method of a cooking apparatus according to any one of claims 7 to 11.
CN202011417921.XA 2020-12-07 2020-12-07 Deodorizing device, cooking device, control method for cooking device, and storage medium Active CN114587137B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011417921.XA CN114587137B (en) 2020-12-07 2020-12-07 Deodorizing device, cooking device, control method for cooking device, and storage medium

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011417921.XA CN114587137B (en) 2020-12-07 2020-12-07 Deodorizing device, cooking device, control method for cooking device, and storage medium

Publications (2)

Publication Number Publication Date
CN114587137A CN114587137A (en) 2022-06-07
CN114587137B true CN114587137B (en) 2023-07-04

Family

ID=81802520

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011417921.XA Active CN114587137B (en) 2020-12-07 2020-12-07 Deodorizing device, cooking device, control method for cooking device, and storage medium

Country Status (1)

Country Link
CN (1) CN114587137B (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008054518A (en) * 2006-08-29 2008-03-13 Mizkan Nakanos:Kk Liquid seasoning, and method for reducing smell emitted when cooking animal raw material
KR20200023021A (en) * 2018-08-24 2020-03-04 박형용 Precooked food materials for soup cooking and method of preparing the same

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4038525A1 (en) * 1990-12-03 1992-06-04 Jacobs Suchard Ag METHOD FOR PRODUCING A TASTE-IMPROVED SOLUBLE COFFEE
US6068778A (en) * 1997-07-18 2000-05-30 Tm Industrial Supply, Inc. Water purification system
FR2770295B1 (en) * 1997-10-23 1999-11-26 Gec Alsthom T & D Sa DENSITY SENSOR FOR MONITORING LEAKAGE RATE OF AN ELECTRICAL EQUIPMENT HOUSING WITH IMPROVED RELIABILITY
CN101173460A (en) * 2006-10-30 2008-05-07 海尔集团公司 Waterless washing method and waterless laundry device
CN100571876C (en) * 2007-03-19 2009-12-23 湖南万容科技有限公司 Metal and nonmetallic substance are pulverized separating technology in the electronic circuit board
CN106852653A (en) * 2017-03-03 2017-06-16 华帝股份有限公司 Cooking heating appliance and method for removing peculiar smell
CN110547671B (en) * 2018-05-30 2021-07-20 佛山市顺德区美的电热电器制造有限公司 Cooking appliance, cooking method, and computer-readable storage medium
CN110801148B (en) * 2018-08-06 2023-07-14 浙江绍兴苏泊尔生活电器有限公司 Cooking utensil, odor removal control method and device
CN109965688B (en) * 2019-04-12 2020-11-10 九阳股份有限公司 Food cooking method of steam heating cooking appliance
CN110543111A (en) * 2019-06-25 2019-12-06 珠海格力电器股份有限公司 cooker control method and device, electronic equipment, storage medium and cooker
CN111802920B (en) * 2020-06-16 2021-11-30 杭州九阳小家电有限公司 Method for making coarse cereal rice by electric cooker

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008054518A (en) * 2006-08-29 2008-03-13 Mizkan Nakanos:Kk Liquid seasoning, and method for reducing smell emitted when cooking animal raw material
KR20200023021A (en) * 2018-08-24 2020-03-04 박형용 Precooked food materials for soup cooking and method of preparing the same

Also Published As

Publication number Publication date
CN114587137A (en) 2022-06-07

Similar Documents

Publication Publication Date Title
CN110547671B (en) Cooking appliance, cooking method, and computer-readable storage medium
JP5015287B2 (en) Cooker
JP2011072809A (en) Method for determining adaptability of load to sterilization
CN114587137B (en) Deodorizing device, cooking device, control method for cooking device, and storage medium
CN111449487A (en) Cooking control method of vacuum electric cooker
CN110547685A (en) Cooking control method, cooking control device, cooking appliance and computer readable storage medium
CN114587132B (en) Cooking apparatus, control method of cooking apparatus, and readable storage medium
CN110547661A (en) Cooking control method, cooking control device, cooking appliance and computer readable storage medium
CN114587134A (en) Cooking apparatus, cooking control method, and readable storage medium
JP7466639B2 (en) Control method, device, cooking appliance and computer-readable storage medium
CN212316502U (en) Steam brush champignon mechanism
JP2008259616A (en) Cooker and electromagnetic induction heating cooker
CN110547662B (en) Cooking appliance, cooking method, and computer-readable storage medium
JP2008131972A (en) Cooker and electromagnetic induction heating cooker
CN113520148A (en) Control method and control device of cooking equipment, cooking equipment and storage medium
CN114052511B (en) Control method, control device, food processing tool, and readable storage medium
CN114052465A (en) Food material processing appliance, control method, control device and storage medium
JP2001070149A (en) Rice cooker
CN110870684B (en) Cooking apparatus and control method thereof
CN114073393B (en) Cooking appliance, fresh-keeping control method thereof and computer readable storage medium
CN116138612A (en) Control method and device of cooking equipment, cooking equipment and readable storage medium
CN117814658A (en) Peculiar smell purification control method and device, cooking utensil and storage medium
CN108219924A (en) A kind of corn oil deacid-deodoring technique
CN114052466A (en) Cooking appliance, control method, control device and storage medium
CN110859486A (en) Vacuum cooking appliance and method for identifying cooking amount in vacuum cooking appliance

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant