CN114601318A - Cooking apparatus, control method of cooking apparatus, and readable storage medium - Google Patents
Cooking apparatus, control method of cooking apparatus, and readable storage medium Download PDFInfo
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- CN114601318A CN114601318A CN202011417076.6A CN202011417076A CN114601318A CN 114601318 A CN114601318 A CN 114601318A CN 202011417076 A CN202011417076 A CN 202011417076A CN 114601318 A CN114601318 A CN 114601318A
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- water
- pot body
- cooking apparatus
- meat food
- water supply
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- 238000010411 cooking Methods 0.000 title claims abstract description 116
- 238000000034 method Methods 0.000 title claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 259
- 235000013372 meat Nutrition 0.000 claims abstract description 121
- 235000013305 food Nutrition 0.000 claims abstract description 120
- 239000000463 material Substances 0.000 claims abstract description 81
- 238000001816 cooling Methods 0.000 claims description 41
- 238000010438 heat treatment Methods 0.000 claims description 36
- 238000007599 discharging Methods 0.000 claims description 16
- 238000005057 refrigeration Methods 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 abstract description 8
- 239000002253 acid Substances 0.000 abstract description 8
- 230000002035 prolonged effect Effects 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 24
- 239000000126 substance Substances 0.000 description 14
- 239000004310 lactic acid Substances 0.000 description 12
- 235000014655 lactic acid Nutrition 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000014347 soups Nutrition 0.000 description 9
- 238000009434 installation Methods 0.000 description 8
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 5
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A47J27/004—Cooking-vessels with integral 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
- 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
-
- 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
- G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
- G05D23/32—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. a function of time
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a cooking apparatus, a control method of the cooking apparatus and a readable storage medium, wherein the cooking apparatus comprises: a pot body for containing meat food material; the water supply device is used for injecting water into the pot body; and the refrigerating device is used for refrigerating water so as to cool the meat food materials by the refrigerated water, or refrigerating the pot body so as to cool the meat food materials. According to the technical scheme, before the meat food is heated and cooked, the meat food is cooled, so that the acid discharge and after-ripening of the meat food are accelerated, the freshness and the fragrance of meat can be improved, and the taste and the mouthfeel of food can be improved during cooking. In addition, the meat food material is not easy to generate bacteria at a lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to cooking equipment, a control method of the cooking equipment and a readable storage medium.
Background
A user goes to market to purchase live poultry such as slaughtered chicken and ducks on the spot, and the food material is considered to be the freshest and the best. However, in practice the meat quality immediately after slaughtering is not optimal, since the meat has a "souring" process and needs to be left for a period of time before it becomes more delicious. In addition, the temperature of the meat after the animal is slaughtered is high, bacteria are bred to pollute the meat source, the meat quality is reduced, and the cooking taste is reduced.
Disclosure of Invention
A primary object of the present invention is to provide a cooking apparatus, a control method of the cooking apparatus, and a readable storage medium, which are intended 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 cooking apparatus including: a pot body for containing meat food material; the water supply device is used for injecting water into the pot body; and the refrigerating device is used for refrigerating water so as to cool the meat food materials by the refrigerated water, or refrigerating the pot body so as to cool the meat food materials.
In the technical scheme, before the meat food is heated and cooked, the meat food is cooled. Through cooling, lactic acid contained in the meat food materials is converted into substances such as water, carbon dioxide, alcohol and the like, so that the lactic acid is discharged, adenosine triphosphate in cells of the meat food materials is decomposed into delicious substances under the action of enzyme in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the mouthfeel of food can be improved when the meat food is cooked. In addition, the meat food material is not easy to generate bacteria at a lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, the manner of cooling the meat food material may include: (1) cooling the meat food material by using the water refrigerated by the refrigerating device; (2) utilize refrigerating plant to the pot body cooling, and then realize eating the meat and eat the material and cool down.
According to the cooking device of the invention, the following additional technical features can be provided:
in any one of the above technical solutions, the water supply device includes: and the water conveying port is connected with the external water supply device and is used for conveying water of the external water supply device into the pot body.
In this solution, the water supply means may comprise a water delivery port connected to an external water supply means. The water delivery port can be arranged on the pot body or the cover body of the cooking equipment, and the external water supply device injects water into the pot body through the water delivery port. According to the technical scheme, water is injected by using the external water supply device, the cooking equipment is not required to be provided with the water supply device, and the cost of the cooking equipment can be reduced.
In any one of the above technical solutions, the water supply device includes: a water storage device for storing water; and the water inlet pipeline is connected with the water storage device and is used for injecting water in the water storage device into the pot body.
In this technical scheme, water supply installation includes water storage device and water intake pipe, and water intake pipe can utilize modes such as siphon principle, pressure transport, water pump to draw water, carries the water in the water storage device to the pot body in. The self-arranged water tank of the cooking equipment is free from position limitation with a water source, and is convenient for a user to use.
In any of the above technical solutions, the cooking apparatus further includes: and the first heating device is used for heating the water stored in the water storage device.
In this technical scheme, after refrigerating plant refrigerates the water that water storage device saved, utilize first heating device to heat the water that water storage device saved, it is internal to pour into the pot into through water installations with the water after heating again to carry out the culinary art of eating the material, in order to shorten the culinary art total time.
In the above technical solution, the cooking apparatus further includes: and the water discharging device is used for discharging water for cooling the meat food.
In the technical scheme, water for cooling meat food materials is continuously accumulated in the pot body, impurities such as blood water and the like may exist in the part of water, and although the cooking can be continuously carried out, the taste and the mouthfeel of the soup can be influenced to a greater or lesser extent. Therefore, in the embodiment of the invention, the cooking equipment is provided with the water discharging device for discharging the water for cooling the meat food, so that the taste and mouthfeel of the food cooking soup are improved.
In any of the above technical solutions, the cooking apparatus further includes: the second heating device is used for heating the pot body.
In this technical scheme, cooking equipment is provided with second heating device for to the heating pot body, cook the edible material.
The invention also provides a control method of the cooking equipment, which is used for the cooking equipment in any technical scheme, and the control method comprises the following steps: controlling the refrigerating device to refrigerate the water provided by the water supply device, and controlling the water supply device to inject the refrigerated water into the pot body so as to cool the meat food materials in the pot body; or controlling the refrigerating device to refrigerate the pot body so as to cool the meat food materials in the pot body.
In the technical scheme, before the meat food is heated and cooked, the meat food is cooled. Through cooling, lactic acid contained in the meat food materials is converted into substances such as water, carbon dioxide, alcohol and the like, so that the lactic acid is discharged, adenosine triphosphate in cells of the meat food materials is decomposed into delicious substances under the action of enzyme in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the mouthfeel of food can be improved when the meat food is cooked. In addition, the meat food material is not easy to generate bacteria at a lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, the manner of cooling the meat food material may include: (1) cooling the meat food material by using the water refrigerated by the refrigerating device; (2) utilize refrigerating plant to the pot body cooling, and then realize eating the meat and eat the material and cool down.
According to the control method of the cooking device, the following additional technical features can be provided:
in the above technical scheme, after controlling the refrigeration device to refrigerate the water that water supply installation provided to and the step of controlling water supply installation to inject the water after refrigerating into the pot body, still include: and controlling a drainage device of the cooking equipment to discharge water for cooling the meat food.
In the technical scheme, water for cooling meat food materials is continuously accumulated in the pot body, impurities such as blood water and the like may exist in the part of water, and although the cooking can be continuously carried out, the taste and the mouthfeel of the soup can be influenced to a greater or lesser extent. Therefore, in the embodiment of the invention, the cooking equipment is provided with the water discharging device for discharging the water for cooling the meat food, so that the taste and mouthfeel of the food cooking soup are improved.
In any of the above technical solutions, after the step of controlling the refrigeration device to refrigerate the water provided by the water supply device, the method further includes: and controlling the refrigeration device to stop working based on the refrigeration time length being greater than or equal to the first time length or the water provided by the water supply device being less than or equal to the temperature threshold value.
According to the technical scheme, when the refrigerating time is longer than or equal to the first time or the water provided by the water supply device is smaller than or equal to the temperature threshold, the refrigerating device is controlled to stop working to avoid wasting refrigerating resources, and the fact that the refrigerating time is longer than or equal to the first time or the water provided by the water supply device is smaller than or equal to the temperature threshold indicates that the refrigerating is sufficient is achieved.
In any of the above technical solutions, the method further includes: after the meat food is cooled for the second time, the water supply device is controlled to inject water into the pot body, and the second heating device of the cooking equipment is controlled to heat the pot body.
In the technical scheme, the meat food is soaked in cold water for the second time, so that substances such as blood and the like in the food can be dissolved out. After the meat material soaks the second duration, water supply installation annotates water in to the pot body, until reaching the predetermined water yield of culinary art, and then control second heating device and to the pot body heating, realize the culinary art. The meat food is refrigerated before cooking to remove acid and then cooked, so that the taste and mouthfeel of the food are improved.
In any of the above technical solutions, the method further includes: and controlling the first heating device of the cooking equipment to heat the water provided by the water supply device in the second time period.
In this technical scheme, at the in-process that utilizes cold water to eat the meat and eat the material and soak, utilize first heating device to heat the water that water supply installation provided, make the cold water that water supply installation provided reach normal atmospheric temperature or higher, and then pour into the internal culinary art of pot into to shorten the culinary art total time.
The present invention also proposes a readable storage medium on which a program or instructions are stored, which when executed by a processor implement the control method of the cooking apparatus of any of the above-mentioned technical solutions.
The readable storage medium, the program or the instructions provided by the present invention, when executed by the processor, implement the steps of the control method of the cooking apparatus according to any of the above technical solutions, and therefore the readable storage medium includes all the beneficial effects of the control method of the cooking apparatus according to any of the above technical solutions, and is not described herein again.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or 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 structural schematic diagrams of a cooking apparatus of an embodiment of the present invention;
fig. 2 shows a second schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 3 shows one of the flow diagrams of a control method of a cooking apparatus of an embodiment of the present invention;
fig. 4 shows a second flowchart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 5 shows a third flowchart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 6 shows a fourth flowchart of a control method of a cooking apparatus according to an embodiment of the present invention.
The reference numbers illustrate:
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
Embodiments of the present invention will be described more fully hereinafter with reference to the accompanying drawings, in which some, but not all embodiments of the invention are shown. 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 explicitly stated or limited, the terms "connected", "fixed", and the like are to be understood broadly, for example, "fixed" may be fixedly connected, may be detachably connected, or may be integrated; 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.
Moreover, the embodiments of the present invention can be combined with each other, but must be realized by those skilled in the art, and when the combination of the embodiments is contradictory or can not be realized, the combination of the embodiments should not be considered to exist, and is not within the protection scope of the present invention.
An embodiment of the first aspect of the present invention provides a cooking apparatus, which is described in detail with reference to fig. 1 and 2.
As shown in fig. 1 and 2, the cooking apparatus includes:
a pan body 102 for containing meat food material;
a water supply device 104 for injecting water into the pot body 102;
the refrigerating device 106 is used for refrigerating water so that the refrigerated water cools the meat food material, or is used for refrigerating the pot body 102 so that the meat food material is cooled.
In this embodiment, the meat food material is cooled prior to being cooked. Through cooling, lactic acid contained in the meat food materials is converted into substances such as water, carbon dioxide, alcohol and the like, so that the lactic acid is discharged, adenosine triphosphate in cells of the meat food materials is decomposed into delicious substances under the action of enzyme in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the mouthfeel of food can be improved when the meat food is cooked. In addition, the meat food material is not easy to generate bacteria at a lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, on one hand, as shown in fig. 1, the refrigerating device 106 is disposed adjacent to the water supply device 104, so that the refrigerating device 106 can be used for refrigerating the water stored in the water supply device 104, and then the water supply device 104 injects cold water into the pot body 102 to cool the meat food material through the cold water; on the other hand, as shown in fig. 2, the refrigerating device 106 is disposed adjacent to the pot body 102 and can be disposed at the bottom, the side wall, or the like of the pot body 102, and the refrigerating device 106 refrigerates the pot body 102, thereby cooling the meat food material inside the pot body 102. According to the embodiment of the invention, before heating and cooking, the storage environment of the meat food materials before cooking can be adjusted by using the refrigerating device 106, so that the meat food materials are quickly subjected to acid discharge and after-ripening, the meat food materials are soft and juicy, and the special taste and smell are generated, thereby improving the flavor and mouthfeel after cooking.
It should be noted that the cooking device includes an electric cooker, a pressure cooker, a stew pan, and other products, and the pan body 102 includes an inner pan or other containers. Refrigeration device 106 may include a semiconductor, fan, or the like to refrigerate water within water supply 104 or pan body 102. As shown in fig. 2, the number of refrigeration devices 106 may include a plurality to achieve rapid refrigeration.
In the above embodiment, the water supply device 104 includes: and the water conveying port is connected with the external water supply device and is used for conveying water of the external water supply device into the pot body.
In this embodiment, the water supply 104 may include a water delivery port that connects with an external water supply. The water delivery port may be disposed on the body 102 or lid of the cooking appliance, and the external water supply device injects water into the body 102 through the water delivery port. According to the technical scheme, water is injected by using the external water supply device, the cooking equipment is not required to be provided with a water supply device, and the cost of the cooking equipment can be reduced.
In any of the above embodiments, the water supply device 104 includes: a water storage device 1042 for storing water; and a water inlet pipeline 1044 connected with the water storage device 1042 and used for injecting the water in the water storage device 1044 into the pot body 102.
In this embodiment, the water supply device 104 includes a water storage device 1042 and a water inlet pipe 1044, and the water inlet pipe 1044 can transport the water in the water storage device 1042 to the pot 102 by using siphon principle, pressure transportation, water pumping, and the like. The self-arranged water tank of the cooking equipment is free from position limitation with a water source, and is convenient for a user to use.
In any of the above embodiments, the cooking apparatus further comprises:
the first heating device 108 is used for heating the water stored in the water storage device 1042.
In this embodiment, the water in the water storage device 1042 is used for cooling the meat food after cooling and also serves to supply water for normal cooking. Therefore, after the cooling device 106 cools the water stored in the water storage device 1042, the first heating device 108 is used to heat the water stored in the water storage device 1042, and the heated water is injected into the pot 102 through the water inlet pipe 1044, so as to cook the food material, thereby shortening the total cooking time.
It should be noted that the meat-based food material is soaked in cold water for a period of time, so that the meat-based food material is thoroughly acid-removed and after-cooked. During this period, the first heating device 108 can be used to heat the water stored in the water storage device 1042, so that the water is changed into normal temperature water or hot water, and then is poured into the pot 102.
In some embodiments, the water storage device 1042 can be divided into two water storage regions, one water storage region is provided with the cooling device 106, and the other water storage region is provided with the first heating device 108.
In any of the above embodiments, the cooking apparatus further comprises:
a water discharge device 110 for discharging water for cooling the meat food.
In this embodiment, the water for cooling the meat food is continuously accumulated in the pot body 102, and impurities such as blood may be present in this part of the water, and although the cooking can be continued, the taste and mouthfeel of the soup can be more or less affected. Therefore, in the embodiment of the present invention, the cooking device is provided with the water discharging device 110, which is used for discharging water used for cooling the meat food, so that the taste and the mouthfeel of the food cooking soup are improved.
The drainage device 110 can drain water in the pot body 102 by using siphon principle, pressure delivery, water pump pumping and other modes. Drain 110 may be located at the bottom of pan body 102 or at a lower portion of a sidewall of pan body 102. Or the water discharging device 110 is arranged on the cover body of the cooking equipment and comprises a telescopic water discharging pipe, when water is required to be discharged, the water discharging pipe extends to the bottom in the pot body 102 to discharge water, so that the taste and the mouthfeel of soup cooking are prevented from being influenced; when drainage is not needed, the drain pipe can be retracted to the cover body, so that the operation of a user is prevented from being hindered or cooking is prevented from being influenced.
In any of the above embodiments, the cooking apparatus further comprises:
a second heating device 112 for heating the pan body 102.
In this embodiment, the cooking apparatus is provided with a second heating means 112 for heating the pan 102 to cook the foodstuff.
In an embodiment of the second aspect of the present invention, a control method of a cooking apparatus is provided, which is used for the cooking apparatus of the first aspect of the present invention, and the control method of the cooking apparatus is described in detail through the first to fourth embodiments.
First embodiment, fig. 3 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention. Wherein, the control method of the cooking apparatus comprises the following steps:
and 302, controlling the refrigerating device to refrigerate the water provided by the water supply device, and controlling the water supply device to inject the refrigerated water into the pot body so as to cool the meat food materials in the pot body.
In this embodiment, the meat food material is cooled prior to being cooked. Through cooling, lactic acid contained in the meat food materials is converted into substances such as water, carbon dioxide, alcohol and the like, so that the lactic acid is discharged, adenosine triphosphate in cells of the meat food materials is decomposed into delicious substances under the action of enzyme in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the mouthfeel of food can be improved when the meat food is cooked. In addition, the meat food material is not easy to generate bacteria at a lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, the refrigerating device is arranged adjacent to the water supply device, the water provided by the water supply device can be refrigerated by the refrigerating device, then the cold water is injected into the pot body by the water supply device, and the meat food is cooled by the cold water. According to the embodiment of the invention, before heating and cooking, the storage environment of the meat food materials before cooking can be adjusted by using the refrigerating device, so that the meat food materials are quickly subjected to acid discharge and after-ripening, the meat food materials are soft and juicy, and the special taste and smell are generated, thereby improving the flavor and mouthfeel after cooking.
Second embodiment, fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention. Wherein, the control method of the cooking apparatus comprises the following steps:
and 404, controlling a drainage device of the cooking equipment to drain water for cooling the meat food.
In this embodiment, the water for cooling the meat food is continuously accumulated in the pot body, and impurities such as blood water may be present in this part of the water, and although the cooking can be continued, the taste and mouthfeel of the soup can be more or less affected. Therefore, in the embodiment of the invention, the cooking equipment is provided with the water discharging device for discharging the water for cooling the meat food, so that the taste and mouthfeel of the food cooking soup are improved.
In any of the above embodiments, after the step of controlling the refrigeration device to refrigerate the water provided by the water supply device, the method further includes: and controlling the refrigerating device to stop working based on the refrigerating time length being greater than or equal to the first time length or the water provided by the water supply device being less than or equal to the temperature threshold value.
In the embodiment, when the refrigerating time is longer than or equal to the first time or the water provided by the water supply device is less than or equal to the temperature threshold value, the refrigerating device is controlled to stop working, and the waste of refrigerating resources is avoided.
Third embodiment, fig. 5 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention. Wherein, the control method of the cooking apparatus comprises:
In this embodiment, the meat food material is cooled prior to being cooked. Through cooling, lactic acid contained in the meat food materials is converted into substances such as water, carbon dioxide, alcohol and the like, so that the lactic acid is discharged, adenosine triphosphate in cells of the meat food materials is decomposed into delicious substances under the action of enzyme in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the mouthfeel of food can be improved when the meat food is cooked. In addition, the meat food material is not easy to generate bacteria at a lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, refrigerating plant and the adjacent setting of pot body can set up in pot body bottom, lateral wall isotopoposition, and refrigerating plant refrigerates the pot body, and then eats the material cooling to the meat of the internal pot. According to the embodiment of the invention, before heating and cooking, the storage environment of the meat food materials before cooking can be adjusted by using the refrigerating device, so that the meat food materials are quickly subjected to acid discharge and after-ripening, the meat food materials are soft and juicy, and the special taste and smell are generated, thereby improving the flavor and mouthfeel after cooking.
In any of the above embodiments, further comprising: after the meat food is cooled for the second time, the water supply device is controlled to inject water into the pot body, and the second heating device of the cooking equipment is controlled to heat the pot body.
In this embodiment, the second duration of immersion of the meat food material in cold water facilitates the dissolution of substances such as blood from the food material. After the meat material soaks the second duration, water supply installation annotates water in to the pot body, until reaching the predetermined water yield of culinary art, and then control second heating device and to the pot body heating, realize the culinary art. The meat food is refrigerated before cooking to remove acid and then cooked, so that the taste and mouthfeel of the food are improved.
In any of the above embodiments, further comprising: and controlling the first heating device of the cooking equipment to heat the water provided by the water supply device in the second time period.
In this embodiment, in the process of soaking the meat food material with cold water, the water provided by the water supply device is heated by the first heating device, so that the cold water provided by the water supply device reaches normal temperature or higher, and then is injected into the pot body for cooking, thereby shortening the total cooking time.
Fourth embodiment, fig. 6 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention. Wherein, the control method of the cooking apparatus comprises the following steps:
The meat of slaughtered livestock and poultry carcasses has a series of physical and chemical changes inside, and the processes of stiffness, stiffness removal and softening are sequentially carried out, so that the meat is soft and juicy, the special taste and smell are generated, the process of softening and juicing the meat and improving the flavor is called meat ripening and is called meat acid discharge industrially, and the process is usually carried out under the condition of low temperature and is also called cooling acid discharge. In this embodiment, after the cooking program or instruction is started, the refrigeration device is used to refrigerate the water to a set temperature, and then the cooled water is injected into the pot to soak the meat food material, at this time, the cold water just submerges the meat food material. After soaking, cold water, normal temperature water or hot water is injected to the cooking amount set by a program or an instruction, and then cooking is carried out.
The temperature is set to less than 20 ℃ and may be, for example, from 0 ℃ to 4 ℃. At the temperature, lactic acid generated by slaughtered meat is gradually decomposed, and proteins such as collagen and elastin are gradually degraded to improve the tenderness of the meat; because lactic acid and the like are decomposed, the pH value in the meat is changed, and the molecular structure is changed, thereby being beneficial to the digestion and absorption of human bodies; meanwhile, at the temperature, the meat food is not easy to generate bacteria, the storage life of the food is prolonged, and the safety is improved; in addition, the meat food material is soaked in cold water, which is beneficial to dissolving substances such as blood and the like in the food material.
At normal ambient temperature, from slaughter to maturity, pork needs 3 to 5 hours, mutton 5 to 7 hours, and beef 10 to 14 hours. The meat food material may be ripened at the cooling temperature for an accelerated period of time, typically less than 5 hours, for example 0.5 hours.
In an embodiment of the third aspect of the present invention, a readable storage medium is provided, on which a program or instructions are stored, which when executed by a processor, implement the control method of the cooking apparatus of the second aspect of the embodiment described above.
The readable storage medium, the program or the instructions provided by the present invention, when executed by the processor, implement the steps of the method for controlling a cooking apparatus according to the embodiment of the second aspect, and therefore the readable storage medium includes all the beneficial effects of the method for controlling a cooking apparatus according to the embodiment of the second aspect, which are not described herein again.
The 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 (12)
1. A cooking apparatus, characterized by comprising:
a pot body for containing meat food material;
the water supply device is used for injecting water into the pot body;
and the refrigerating device is used for refrigerating water so that the refrigerated water is right for cooling the meat food, or is used for refrigerating the pot body so that the meat food is cooled.
2. The cooking apparatus according to claim 1, wherein the water supply device comprises:
and the water conveying port is connected with an external water supply device and is used for conveying water of the external water supply device into the pot body.
3. The cooking apparatus according to claim 1, wherein the water supply device comprises:
a water storage device for storing water;
and the water inlet pipeline is connected with the water storage device and is used for injecting water in the water storage device into the pot body.
4. The cooking apparatus of claim 3, further comprising:
the first heating device is used for heating the water stored in the water storage device.
5. The cooking apparatus according to any one of claims 1 to 4, further comprising:
and the water discharging device is used for discharging water for cooling the meat food.
6. The cooking apparatus according to any one of claims 1 to 4, further comprising:
the second heating device is used for heating the pot body.
7. A control method of a cooking apparatus, for the cooking apparatus according to any one of claims 1 to 6, the control method comprising:
controlling the refrigerating device to refrigerate the water provided by the water supply device, and controlling the water supply device to inject the refrigerated water into the pot body so as to cool the meat food materials in the pot body; or
And controlling the refrigerating device to refrigerate the pot body so as to cool the meat and food materials in the pot body.
8. The method for controlling a cooking apparatus according to claim 7, further comprising, after the steps of controlling the cooling device to cool the water supplied from the water supply device and controlling the water supply device to inject the cooled water into the pot body:
and controlling a drainage device of the cooking equipment to discharge water for cooling the meat food material.
9. The method for controlling a cooking apparatus according to claim 7, further comprising, after the step of controlling the cooling device to cool the water supplied from the water supply device:
and controlling the refrigeration device to stop working based on that the refrigeration time is longer than or equal to the first time or the water provided by the water supply device is less than or equal to the temperature threshold.
10. The control method of a cooking apparatus according to any one of claims 7 to 9, further comprising:
after the meat food materials are cooled for the second time, controlling the water supply device to inject water into the pot body, and controlling the second heating device of the cooking equipment to heat the pot body.
11. The control method of a cooking apparatus according to claim 10, further comprising:
and controlling the first heating device of the cooking equipment to heat the water provided by the water supply device in the second time period.
12. A readable storage medium on which a program or instructions are stored, characterized in that the program or instructions, when executed by a processor, implement a control method of a cooking apparatus according to any one of claims 7 to 11.
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| CN114601318B (en) | 2024-04-02 |
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