CN114601318B - 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
- Publication number
- CN114601318B CN114601318B CN202011417076.6A CN202011417076A CN114601318B CN 114601318 B CN114601318 B CN 114601318B CN 202011417076 A CN202011417076 A CN 202011417076A CN 114601318 B CN114601318 B CN 114601318B
- Authority
- CN
- China
- Prior art keywords
- water
- meat food
- pot body
- water supply
- controlling
- 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
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 264
- 235000013305 food Nutrition 0.000 claims abstract description 137
- 235000013372 meat Nutrition 0.000 claims abstract description 122
- 239000000463 material Substances 0.000 claims abstract description 105
- 238000001816 cooling Methods 0.000 claims abstract description 45
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims description 39
- 238000005057 refrigeration Methods 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 abstract description 7
- 230000002035 prolonged effect Effects 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 230000008569 process Effects 0.000 description 9
- 235000014347 soups Nutrition 0.000 description 9
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000000243 solution Substances 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
- 230000009471 action Effects 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 238000005086 pumping Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000272517 Anseriformes Species 0.000 description 1
- 241000271566 Aves 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
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000004891 communication Methods 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
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 235000019645 odor Nutrition 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
- 235000009566 rice Nutrition 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
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
Landscapes
- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a cooking device, a control method of the cooking device and a readable storage medium, wherein the cooking device comprises: the pot body is used for accommodating meat food materials; the water supply device is used for injecting water into the pot body; the refrigerating device is used for refrigerating water so as to cool the meat food materials by the refrigerated water or cooling the meat food materials by the pot body. According to the technical scheme, before the meat food is heated and cooked, the temperature of the meat food is reduced, the acid discharge and the 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 when the meat food is cooked. In addition, the meat food material is not easy to generate bacteria at lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Description
Technical Field
The present invention relates to the field of cooking technology, and in particular, to a cooking apparatus, a control method of the cooking apparatus, and a readable storage medium.
Background
The users go to live birds such as chickens and ducks killed in the market purchasing sites, and consider the food material to be the freshest and best to eat. But in practice the quality of the meat immediately after slaughter is not optimal, as the meat has a "sour" process, which requires a period of time to be more delicious. In addition, the temperature of meat after animal slaughtering is higher, and bacterial pollution meat sources can be bred, so that the meat quality is reduced, and the cooking taste is reduced.
Disclosure of Invention
The main object of the present invention is to provide a cooking apparatus, a control method of the cooking apparatus and a readable storage medium, which aim to solve at least one of the technical problems existing in the prior art or related art.
To achieve the above object, the present invention provides a cooking apparatus comprising: the pot body is used for accommodating meat food materials; the water supply device is used for injecting water into the pot body; the refrigerating device is used for refrigerating water so as to cool the meat food materials by the refrigerated water or cooling the meat food materials by the pot body.
In the technical scheme, before the meat food material is heated and cooked, the temperature of the meat food material is reduced. Lactic acid contained in meat food is converted into substances such as water, carbon dioxide and alcohol through cooling, so that the substances are discharged, adenosine triphosphate in meat food cells is decomposed into delicious substances under the action of enzymes in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the food mouthfeel of food can be improved when cooking is performed. In addition, the meat food material is not easy to generate bacteria at lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, the cooling mode of the meat food material can include: (1) Cooling the meat food material by utilizing water cooled by the refrigerating device; (2) Utilize refrigerating plant to cool down the pot body, and then realize cooling down meat food material.
The cooking apparatus according to the present invention may further have the following additional technical features:
in any of the above aspects, the water supply device includes: 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 aspect, the water supply device may include a water delivery port connected to an external water supply device. The water delivery port can be arranged on a pot body or a 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, the water is injected by using the external water supply device, so that the water supply device is not required to be arranged on the cooking equipment, and the cost of the cooking equipment can be reduced.
In any of the above aspects, the water supply device includes: the water storage device is used for storing water; the water inlet pipeline is connected with the water storage device and 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 inlet pipeline, and water inlet pipeline can utilize modes such as siphon principle, pressure delivery, water pump water pumping, carries the water in the water storage device to the pot body. The self-setting water tank of the cooking equipment can be free from the position limitation with a water source, and is convenient for users to use.
In any of the above solutions, the cooking apparatus further includes: and the first heating device is used for heating the water stored in the water storage device.
In the technical scheme, after the refrigerating device refrigerates the water stored in the water storage device, the first heating device is used for heating the water stored in the water storage device, and then the heated water is injected into the pot body through the water inlet device, so that the food is cooked, and the total cooking time is shortened.
In the above technical solution, the cooking apparatus further includes: the water draining device is used for draining the water for cooling the meat food materials.
In the technical scheme, water for cooling meat food materials is continuously accumulated in the pot body, and impurities such as blood water possibly exist in the water, so that the water can be continuously used for cooking, but the taste and the mouthfeel of soup can be affected more or less. Therefore, in the embodiment of the invention, the cooking equipment is provided with the drainage device for draining the water for cooling the meat food materials, so that the taste and mouthfeel of the food materials for cooking soup are improved.
In any of the above solutions, the cooking apparatus further includes: and 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 food.
The invention also provides a control method of the cooking equipment, which is used for the cooking equipment of any technical scheme and 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 the refrigerating device is controlled 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 material is heated and cooked, the temperature of the meat food material is reduced. Lactic acid contained in meat food is converted into substances such as water, carbon dioxide and alcohol through cooling, so that the substances are discharged, adenosine triphosphate in meat food cells is decomposed into delicious substances under the action of enzymes in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the food mouthfeel of food can be improved when cooking is performed. In addition, the meat food material is not easy to generate bacteria at lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, the cooling mode of the meat food material can include: (1) Cooling the meat food material by utilizing water cooled by the refrigerating device; (2) Utilize refrigerating plant to cool down the pot body, and then realize cooling down meat food material.
The control method of the cooking apparatus according to the present invention may further have the following additional technical features:
in the above technical solution, after the steps of 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 pan body, the method further includes: the water draining device of the cooking equipment is controlled to drain the water for cooling the meat food materials.
In the technical scheme, water for cooling meat food materials is continuously accumulated in the pot body, and impurities such as blood water possibly exist in the water, so that the water can be continuously used for cooking, but the taste and the mouthfeel of soup can be affected more or less. Therefore, in the embodiment of the invention, the cooking equipment is provided with the drainage device for draining the water for cooling the meat food materials, so that the taste and mouthfeel of the food materials for cooking soup are improved.
In any of the above aspects, after the step of controlling the refrigerating device to refrigerate the water supplied from the water supply device, the method further includes: and controlling the refrigeration device to stop working based on the fact that the refrigeration time length is greater than or equal to the first time length or the water provided by the water supply device is less than or equal to the temperature threshold value.
In the technical scheme, when the refrigerating time length is greater than or equal to the first time length 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 after the sufficient refrigeration is indicated, and the waste of refrigerating resources is avoided.
In any of the above technical solutions, the method further includes: after the meat food material is cooled for a second time period, 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.
In the technical scheme, the cold water is used for soaking the meat food material for a second time period, so that substances such as blood water and the like in the food material are dissolved out. After the meat food materials are soaked for a second time period, the water supply device injects water into the pot body until the water reaches the preset water amount for cooking, and then the second heating device is controlled to heat the pot body, so that cooking is realized. The meat food material is refrigerated before cooking to be acid-discharged and after-cooked, so that the taste and the 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 the technical scheme, in the process of soaking meat food materials by using cold water, the water provided by the water supply device is heated by using 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, so that the total cooking time is shortened.
The invention also provides a readable storage medium, on which a program or instructions are stored which when executed by a processor, implement a control method of a cooking apparatus according to any of the above-mentioned aspects.
The readable storage medium, the program or the instructions provided by the invention realize the steps of the control method of the cooking device according to any one of the above technical schemes when being executed by the processor, so that the 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 are not repeated herein.
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 schematic structural views of a cooking apparatus according to 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 flow charts of a control method of a cooking apparatus according to an embodiment of the present invention;
FIG. 4 shows a second flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 5 shows a third flow chart of a control method of the cooking apparatus according to an embodiment of the present invention;
fig. 6 shows a fourth flow chart of a control method of a cooking apparatus according to an embodiment of the present invention.
Reference numerals illustrate:
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
Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which it is shown, however, in which some, but not all embodiments of the invention are shown. 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, embodiments of the invention may be combined with each other, but it is necessary that the embodiments be realized based on the fact that a person of ordinary skill in the art should consider that such combination of embodiments does not exist or is not within the scope of the invention as claimed when the combination of embodiments is contradictory or impossible to realize.
An embodiment of the first aspect of the present invention proposes a cooking apparatus, which is described in detail by fig. 1 and 2.
As shown in fig. 1 and 2, the cooking apparatus includes:
a pan body 102 for accommodating meat food materials;
a water supply device 104 for injecting water into the pan body 102;
the refrigeration device 106 is used for refrigerating water to cool the meat food material by the refrigerated water or used for refrigerating the pot 102 to cool the meat food material.
In this embodiment, the meat food material is subjected to a temperature reduction treatment prior to heating and cooking the meat food material. Lactic acid contained in meat food is converted into substances such as water, carbon dioxide and alcohol through cooling, so that the substances are discharged, adenosine triphosphate in meat food cells is decomposed into delicious substances under the action of enzymes in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the food mouthfeel of food can be improved when cooking is performed. In addition, the meat food material is not easy to generate bacteria at lower temperature, so that the storage life of the food material is prolonged, and the edible safety is improved.
Specifically, on the one hand, as shown in fig. 1, the refrigerating device 106 is disposed adjacent to the water supply device 104, and the refrigerating device 106 can be used to refrigerate the water stored in the water supply device 104, and then the water supply device 104 injects cold water into the pan body 102 to cool the meat food materials; on the other hand, as shown in fig. 2, the refrigerating device 106 is disposed adjacent to the pan body 102, and may be disposed at the bottom, side wall, etc. of the pan body 102, and the refrigerating device 106 cools the pan body 102, thereby cooling the meat food in the pan 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 utilizing the refrigerating device 106, so that the meat food materials are subjected to acid discharge and after-ripening as soon as possible, the meat food materials are soft and juicy, special taste and smell are generated, and the flavor and taste after cooking are improved.
It should be noted that, the cooking apparatus includes products such as electric rice cooker, pressure cooker, stewing pan, etc., and the pan body 102 includes an inner pan or other container. The cooling device 106 may include a semiconductor, fan, etc. to cool the water in the water supply 104 or the pan 102. As shown in fig. 2, the number of refrigeration units 106 may include a plurality to achieve rapid refrigeration.
In the above embodiment, the water supply device 104 includes: 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 device 104 may include a water delivery port connected to an external water supply device. The water delivery port may be provided on the pot 102 or the cover of the cooking apparatus, and the external water supply device injects water into the pot 102 through the water delivery port. According to the technical scheme, the water is injected by using the external water supply device, so that the water supply device is not required to be arranged on the cooking equipment, 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; the water inlet pipe 1044 is connected to the water storage device 1042, and is used for injecting water in the water storage device 1044 into the pan 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 convey water in the water storage device 1042 into the pan body 102 by using a siphon principle, pressure conveying, pumping water, and the like. The self-setting water tank of the cooking equipment can be free from the position limitation with a water source, and is convenient for users 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 not only used for cooling the meat food after cooling, but also has the function of supplying water for normal cooking. Therefore, after the refrigerating device 106 cools the water stored in the water storage device 1042, the first heating device 108 heats the water stored in the water storage device 1042, and the heated water is injected into the pan 102 through the water inlet pipe 1044, so as to cook the food, thereby shortening the total cooking time.
The meat food material is soaked for a period of time by using cold water, so that the meat food material is fully discharged and after-ripened. In this period, the water stored in the water storage device 1042 can be heated by the first heating device 108 to be changed into normal temperature water or hot water, and then injected into the pan 102.
In some embodiments, the water storage device 1042 may be divided into two water storage sections, one of which is provided with the cooling device 106 and the other of which is provided with the first heating device 108.
In any of the above embodiments, the cooking apparatus further comprises:
and the drainage device 110 is used for draining water for cooling the meat food materials.
In this embodiment, water for cooling meat food is continuously accumulated in the pot 102, and impurities such as blood water may exist in the water, so that the water can be continuously used for cooking, but the taste and mouthfeel of the soup can be affected more or less. Therefore, in the embodiment of the invention, the cooking device is provided with the drainage device 110 for draining the water for cooling the meat food material, so that the taste and mouthfeel of the food material soup are improved.
The water draining device 110 may drain water in the pot 102 by means of siphon principle, pressure transmission, pumping water by a water pump, etc. The drain 110 may be provided at the bottom of the pot 102 or at the lower portion of the sidewall of the pot 102. Or on the cover of the cooking device, the drain device 110 comprises a telescopic drain pipe, when the drain pipe is needed to drain, the drain pipe extends to the bottom in the pot body 102 to drain water, so that the taste and the taste of the soup are prevented from being influenced; when the drain is not needed, the drain pipe can retract to the cover body, so that the user operation is prevented or the cooking is prevented from being influenced.
In any of the above embodiments, the cooking apparatus further comprises:
the second heating device 112 is used for heating the pot 102.
In this embodiment, the cooking apparatus is provided with a second heating device 112 for cooking the food material by heating the pot 102.
An embodiment of a second aspect of the present invention provides a control method of a cooking apparatus, which is used for the cooking apparatus of the embodiment of the first aspect, and the control method of the cooking apparatus is described in detail by way of embodiment one to embodiment four.
Embodiment one, fig. 3 shows a flow chart of a control method of a cooking apparatus according to an embodiment of the present invention. The control method of the cooking equipment comprises the following steps:
step 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 subjected to a temperature reduction treatment prior to heating and cooking the meat food material. Lactic acid contained in meat food is converted into substances such as water, carbon dioxide and alcohol through cooling, so that the substances are discharged, adenosine triphosphate in meat food cells is decomposed into delicious substances under the action of enzymes in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the food mouthfeel of food can be improved when cooking is performed. In addition, the meat food material is not easy to generate bacteria at 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, water supplied by the water supply device can be refrigerated by the refrigerating device, and then cold water is injected into the pot body by the water supply device, so that the temperature of the meat food materials is reduced 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 utilizing the refrigerating device, so that the meat food materials are subjected to acid discharge and after-ripening as soon as possible, the meat food materials are soft and juicy, special flavor and smell are generated, and the flavor and taste after cooking are improved.
In the second embodiment, fig. 4 is a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention. The control method of the cooking equipment comprises the following steps:
step 402, controlling a refrigerating device to refrigerate water provided by a water supply device, and controlling the water supply device to inject the refrigerated water into a pot body so as to cool meat food materials in the pot body;
step 404, controlling a water draining device of the cooking device to drain water for cooling the meat food material.
In this embodiment, the water for cooling the meat food material is continuously accumulated in the pot body, and impurities such as blood water may exist in the water, so that the taste and mouthfeel of the soup can be affected more or less although the water can be continuously used for cooking. Therefore, in the embodiment of the invention, the cooking equipment is provided with the drainage device for draining the water for cooling the meat food materials, so that the taste and mouthfeel of the food materials for cooking soup are improved.
In any of the above embodiments, after the step of controlling the cooling device to cool the water supplied from the water supply device, the method further includes: and controlling the refrigeration device to stop working based on the fact that the refrigeration time length is greater than or equal to the first time length or the water provided by the water supply device is less than or equal to the temperature threshold value.
In this embodiment, when the cooling time is greater than or equal to the first time or the water supplied by the water supply device is less than or equal to the temperature threshold, indicating that sufficient cooling has been performed, the cooling device is controlled to stop working, so that waste of cooling resources is avoided.
In embodiment three, fig. 5 shows a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention. The control method of the cooking equipment comprises the following steps:
step 502, controlling the refrigerating device to refrigerate the pot body so as to cool the meat food materials in the pot body.
In this embodiment, the meat food material is subjected to a temperature reduction treatment prior to heating and cooking the meat food material. Lactic acid contained in meat food is converted into substances such as water, carbon dioxide and alcohol through cooling, so that the substances are discharged, adenosine triphosphate in meat food cells is decomposed into delicious substances under the action of enzymes in the cooling process, the freshness and the fragrance of meat can be improved, and the taste and the food mouthfeel of food can be improved when cooking is performed. In addition, the meat food material is not easy to generate bacteria at 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 pot body and can be arranged at the bottom, the side wall and other positions of the pot body, and the refrigerating device refrigerates the pot body and further cools meat food materials in the pot body. 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 utilizing the refrigerating device, so that the meat food materials are subjected to acid discharge and after-ripening as soon as possible, the meat food materials are soft and juicy, special flavor and smell are generated, and the flavor and taste after cooking are improved.
In any of the foregoing embodiments, further comprising: after the meat food material is cooled for a second time period, 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.
In this embodiment, the cold water is used to soak the meat food material for a second period of time to facilitate the dissolution of blood and other substances from the food material. After the meat food materials are soaked for a second time period, the water supply device injects water into the pot body until the water reaches the preset water amount for cooking, and then the second heating device is controlled to heat the pot body, so that cooking is realized. The meat food material is refrigerated before cooking to be acid-discharged and after-cooked, so that the taste and the mouthfeel of the food are improved.
In any of the foregoing 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 is further injected into the pot body for cooking, thereby shortening the total cooking time.
In the fourth embodiment, fig. 6 is a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention. The control method of the cooking equipment comprises the following steps:
step 602, starting a cooking program or instruction;
step 604, water refrigeration;
step 606, injecting cold water;
step 608, soaking;
step 610, water injection;
step 612, cooking is performed.
The process of softening and succulent and producing specific flavors and odors, which causes the meat to become soft and succulent and to increase its flavor, is known in the industry as the acid removal of the meat, which is usually carried out at low temperature, also known as the cooling and acid removal. In this embodiment, after the cooking program or instruction is started, the refrigerating device is used to refrigerate the water, cool 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 is used to submerge the meat food material. After soaking, cold water, normal temperature water or hot water is injected to the cooking amount set by the program or instruction, so as to cook.
The set temperature is less than 20 ℃, for example, can be between 0 ℃ and 4 ℃. At the temperature, lactic acid produced by slaughtered meat is gradually decomposed, and proteins such as collagen and elastin are gradually degraded, so that the tenderness of the meat is improved; as lactic acid and the like are decomposed, the acidity and alkalinity in meat are changed, and the molecular structure is changed, thus being beneficial to digestion and absorption of human bodies; meanwhile, at the temperature, the meat food material is not easy to generate bacteria, so that the storage life of the food material is prolonged, and the safety is improved; in addition, the meat food material is soaked in cold water, which is favorable for dissolving out substances such as blood water and the like in the food material.
From slaughter to maturation, pork takes 3 to 5 hours, mutton takes 5 to 7 hours, and beef takes 10 to 14 hours at ordinary ambient temperature. Meat materials can accelerate maturation times at cooling temperatures, typically less than 5 hours, for example 0.5 hours.
An embodiment of the third aspect of the present invention provides a readable storage medium having stored thereon a program or instructions which when executed by a processor implement the control method of the cooking apparatus of the above second aspect embodiment.
The readable storage medium, program or instruction provided by the present invention, when executed by a processor, implements the steps of the control method of the cooking apparatus according to the second aspect of the present invention, so that the readable storage medium includes all the advantages of the control method of the cooking apparatus according to the second aspect of the present invention, and will not be described herein.
Among them, the readable storage medium includes a Read-Only Memory (ROM), a random access Memory (Random Access Memory, RAM), a magnetic disk or an optical disk, and 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 (6)
1. A cooking apparatus, comprising:
the pot body is used for accommodating meat food materials;
the water supply device is used for injecting water into the pot body, and the water supply device comprises: the water storage device is used for storing water;
the refrigerating device is used for refrigerating water so as to cool the meat food material by the refrigerated water and enable the meat food material to be subjected to acid discharge or is used for refrigerating the pot body so as to cool the meat food material and enable the meat food material to be subjected to acid discharge;
the water draining device is used for draining water for cooling the meat food materials;
the second heating device is used for heating the pot body;
after the meat food material is cooled for a second time period, 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;
the first heating device is used for heating the water stored in the water storage device;
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.
2. Cooking apparatus according to claim 1, wherein the water supply means comprises:
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 of claim 1, wherein the water supply means further comprises:
the water inlet pipeline is connected with the water storage device and used for injecting water in the water storage device into the pot body.
4. A control method for a cooking apparatus according to any one of claims 1 to 3, 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 meat food materials in the pot body and enable the meat food materials to be subjected to acid discharge; or alternatively
Controlling the refrigerating device to refrigerate the pot body so as to cool meat food materials in the pot body and enable the meat food materials to be subjected to acid discharge;
after the meat food material is cooled for a second time period, 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;
after the step of 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, the method further comprises the following steps of:
controlling a drainage device of the cooking equipment to drain water for cooling the meat food materials; 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.
5. The control method of a cooking apparatus according to claim 4, further comprising, after the step of controlling the cooling means to cool water supplied from the water supply means:
and controlling the refrigeration device to stop working based on the fact that the refrigeration time length is greater than or equal to the first time length or the water provided by the water supply device is less than or equal to a temperature threshold value.
6. A readable storage medium having stored thereon a program or instructions, which when executed by a processor, implement the control method of a cooking apparatus according to claim 4 or 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011417076.6A CN114601318B (en) | 2020-12-07 | 2020-12-07 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011417076.6A CN114601318B (en) | 2020-12-07 | 2020-12-07 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114601318A CN114601318A (en) | 2022-06-10 |
| CN114601318B true CN114601318B (en) | 2024-04-02 |
Family
ID=81856428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011417076.6A Active CN114601318B (en) | 2020-12-07 | 2020-12-07 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114601318B (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032367A (en) * | 2007-04-10 | 2007-09-12 | 广东新宝电器股份有限公司 | Slow cooker with refrigerating and fresh-keeping functions and operation method thereof |
| CN104000474A (en) * | 2014-06-09 | 2014-08-27 | 深圳市创新先进科技有限公司 | Intelligent electric cooker having foodstuff freshness retaining function |
| CN106647535A (en) * | 2017-01-25 | 2017-05-10 | 深圳市创新先进科技有限公司 | Intelligent electronic clay pot and remote control system thereof |
| CN106722222A (en) * | 2016-11-10 | 2017-05-31 | 鄂尔多斯市绿食保山羊食品有限公司 | The preparation method of mutton ginseng and astragali casserole |
| CN108324115A (en) * | 2017-01-20 | 2018-07-27 | 佛山市顺德区美的电热电器制造有限公司 | The refrigeration control system and method and refrigeration cooking apparatus of a kind of cooking apparatus |
| CN109380990A (en) * | 2018-12-25 | 2019-02-26 | 重庆羽狐科技有限公司 | It is a kind of can water-cooled cooling electric cooker |
| CN110613304A (en) * | 2018-06-19 | 2019-12-27 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment, cooking control method and device and storage medium |
| CN114305061A (en) * | 2020-09-30 | 2022-04-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method thereof and computer-readable storage medium |
-
2020
- 2020-12-07 CN CN202011417076.6A patent/CN114601318B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032367A (en) * | 2007-04-10 | 2007-09-12 | 广东新宝电器股份有限公司 | Slow cooker with refrigerating and fresh-keeping functions and operation method thereof |
| CN104000474A (en) * | 2014-06-09 | 2014-08-27 | 深圳市创新先进科技有限公司 | Intelligent electric cooker having foodstuff freshness retaining function |
| CN106722222A (en) * | 2016-11-10 | 2017-05-31 | 鄂尔多斯市绿食保山羊食品有限公司 | The preparation method of mutton ginseng and astragali casserole |
| CN108324115A (en) * | 2017-01-20 | 2018-07-27 | 佛山市顺德区美的电热电器制造有限公司 | The refrigeration control system and method and refrigeration cooking apparatus of a kind of cooking apparatus |
| CN106647535A (en) * | 2017-01-25 | 2017-05-10 | 深圳市创新先进科技有限公司 | Intelligent electronic clay pot and remote control system thereof |
| CN110613304A (en) * | 2018-06-19 | 2019-12-27 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment, cooking control method and device and storage medium |
| CN109380990A (en) * | 2018-12-25 | 2019-02-26 | 重庆羽狐科技有限公司 | It is a kind of can water-cooled cooling electric cooker |
| CN114305061A (en) * | 2020-09-30 | 2022-04-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method thereof and computer-readable storage medium |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114601318A (en) | 2022-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9125428B2 (en) | Retort sterilization device, heating device, heat sterilization method and heat treatment method | |
| US5494687A (en) | Process for tenderizing meat | |
| CN104055131B (en) | The compounding method of conditioning pork storage period tenderness is boiled in a kind of raising | |
| JP5174263B1 (en) | Retort sterilizer, heating device, heat sterilization method and heat treatment method | |
| CN101940334B (en) | Processing process for low-salt air-dried geese marinated in rice wine | |
| CN101181073A (en) | Method for processing meat | |
| KR101496839B1 (en) | Meat ripening device | |
| CN114601318B (en) | Cooking apparatus, control method of cooking apparatus, and readable storage medium | |
| NO175665B (en) | Process for processing meat and pans for use in the process | |
| Suryanto et al. | The effect of heating process using electric and gas ovens on chemical and physical properties of cooked smoked-meat | |
| CN206251862U (en) | A kind of cooking machine refrigeration fresh-keeping system | |
| CN114688825A (en) | Refrigerator and method for controlling food ripening | |
| US4066790A (en) | Canned meat products of improved tenderness | |
| JP2007006702A (en) | Method and device for cooking food | |
| KR20030042349A (en) | The apparatus and method for ripening and storing a beef | |
| JP2006333814A (en) | Cooking set | |
| CN108618637A (en) | Control method, control system and the smart machine of cooking apparatus | |
| CN108618572A (en) | The control method of cooking apparatus and cooking apparatus | |
| US2305480A (en) | Production of canned meats for storage | |
| Tiwari et al. | Thermal processing of meat and meat products | |
| KR101255802B1 (en) | Methods of manufacturing non-heat treated and smoked pork belly | |
| JP3960828B2 (en) | Method and system for cooling smoked products such as wine | |
| Carr et al. | Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts: AN320/AN320, 9/2015 | |
| CN114587134B (en) | Cooking apparatus, cooking control method, and readable storage medium | |
| CN115868819A (en) | Cooking method of meat food material |
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 |