CN114794904A - Automatic baking method and system based on steam flow - Google Patents
Automatic baking method and system based on steam flow Download PDFInfo
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- CN114794904A CN114794904A CN202210409808.XA CN202210409808A CN114794904A CN 114794904 A CN114794904 A CN 114794904A CN 202210409808 A CN202210409808 A CN 202210409808A CN 114794904 A CN114794904 A CN 114794904A
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- 239000007924 injection Substances 0.000 claims abstract description 74
- 230000007613 environmental effect Effects 0.000 claims abstract description 72
- 235000013305 food Nutrition 0.000 claims abstract description 66
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- 239000000126 substance Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims description 65
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 42
- 238000010411 cooking Methods 0.000 claims description 34
- 229910021529 ammonia Inorganic materials 0.000 claims description 21
- 125000000623 heterocyclic group Chemical group 0.000 claims description 21
- 239000012530 fluid Substances 0.000 claims description 13
- 230000000903 blocking effect Effects 0.000 claims description 5
- -1 heterocyclic amine Chemical class 0.000 abstract description 11
- 238000005507 spraying Methods 0.000 abstract description 9
- 238000010586 diagram Methods 0.000 description 8
- 238000004590 computer program Methods 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
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- 238000012545 processing Methods 0.000 description 3
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
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Images
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Abstract
The application discloses an automatic baking method and system based on steam flow, which comprises the steps of obtaining environmental parameters in a baking process, and adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters; the method is characterized in that environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying duration of steam flow are adjusted in real time according to the environmental parameters so as to inhibit the generation of harmful substances such as heterocyclic amine substances and the like, thereby improving the safety of baked food.
Description
Technical Field
The application relates to the technical field of baking, in particular to an automatic baking method and system based on steam flow.
Background
The food quality safety level is directly related to the physical health and life safety of consumers, and simultaneously influences the healthy development of national economy and social stability. The baked food is popular with consumers due to unique color, flavor and taste. However, the baking process also faces certain problems, such as that the meat is easy to produce heterocyclic amines during high-temperature baking, and the content level may cause carcinogenic mutation risk.
Disclosure of Invention
The present application is proposed to solve the above-mentioned technical problems. Embodiments of the present application provide an automatic baking method and system based on steam flow, which solve the above problems.
According to one aspect of the application, an automatic baking method based on steam flow is provided, and comprises the following steps: acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and flow rate of steam in an environment in which the baked food material is located; and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters.
In one embodiment, the steam flow is generated by a steam generator, the steam generator comprises a plurality of nozzles, and the plurality of nozzles are respectively arranged around the food to be cooked; wherein said adjusting a frequency and a duration of injection of said steam flow based on said environmental parameter comprises: and adjusting the injection frequency and the injection duration of the steam flow according to the relation between the environmental parameters and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is less than a preset value.
In an embodiment, before the adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters, the automatic cooking method based on the steam flow further comprises the following steps: acquiring the shape information of the baked food material; constructing a fluid mechanics model of the baked food material according to the shape information; said adjusting, based on said environmental parameter, an injection frequency and an injection duration of said steam flow comprises: and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters and the fluid mechanics model.
In one embodiment, the material to be cooked rotates periodically during the cooking process; wherein said adjusting a frequency and a duration of injection of said flow of steam based on said environmental parameter comprises: adjusting the injection frequency and injection duration of the steam flow and the rotation speed according to the environmental parameters.
In an embodiment, before acquiring the environmental parameter during the cooking, the method for automatic cooking based on steam flow further comprises: adding a blocking substance into the food material to be roasted and/or on the surface of the food material to block the generation of heterocyclic ammonia.
In an embodiment, the acquiring the environmental parameters in the baking process includes: and acquiring the environmental parameters in real time through a sensor in the environment where the roasted food material is located.
According to another aspect of the present application, there is provided an automatic cooking system based on steam flow, comprising: the acquisition module is used for acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and flow rate of steam in an environment in which the baked food material is located; and the adjusting module is used for adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters.
In one embodiment, the steam flow is generated by a steam generator, the steam generator comprises a plurality of nozzles, and the plurality of nozzles are respectively arranged around the food to be cooked; wherein the adjustment module is further configured to: and adjusting the injection frequency and the injection duration of the steam flow according to the relation between the environmental parameter and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is less than a preset value.
In an embodiment, the automatic cooking system based on steam flow further comprises: the body learning module is used for acquiring the body information of the baked food material; the model building module is used for building a fluid mechanics model of the baked food material according to the shape information; wherein the adjustment module is further configured to: and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters and the fluid mechanics model.
In one embodiment, the material to be cooked rotates periodically during the cooking process; wherein the adjustment module is further configured to: and adjusting the injection frequency and the injection time length of the steam flow and the rotation speed according to the environmental parameters.
According to the automatic baking method and the automatic baking system based on the steam flow, the environmental parameters in the baking process are obtained, and the injection frequency and the injection duration of the steam flow are adjusted according to the environmental parameters; the method is characterized in that environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying duration of steam flow are adjusted in real time according to the environmental parameters so as to inhibit the generation of harmful substances such as heterocyclic amine substances and the like, thereby improving the safety of baked food.
Drawings
The above and other objects, features and advantages of the present application will become more apparent by describing in more detail embodiments of the present application with reference to the attached drawings. The accompanying drawings are included to provide a further understanding of the embodiments of the application and are incorporated in and constitute a part of this specification, illustrate embodiments of the application and together with the description serve to explain the principles of the application. In the drawings, like reference numbers generally represent like parts or steps.
Fig. 1 is a schematic flow chart of an automatic cooking method based on steam flow according to an exemplary embodiment of the present application.
Fig. 2 is a schematic flow chart of an automatic cooking method based on steam flow according to another exemplary embodiment of the present application.
Fig. 3 is a schematic flow chart of an automatic cooking method based on steam flow according to another exemplary embodiment of the present application.
Fig. 4 is a schematic structural diagram of an automatic cooking system based on steam flow according to an exemplary embodiment of the present application.
Fig. 5 is a schematic structural diagram of an automatic cooking system based on steam flow according to another exemplary embodiment of the present application.
Fig. 6 is a block diagram of an electronic device provided in an exemplary embodiment of the present application.
Detailed Description
Hereinafter, example embodiments according to the present application will be described in detail with reference to the accompanying drawings. It should be understood that the described embodiments are only some embodiments of the present application and not all embodiments of the present application, and that the present application is not limited by the example embodiments described herein.
Fig. 1 is a schematic flow chart of an automatic cooking method based on steam flow according to an exemplary embodiment of the present application. As shown in fig. 1, the automatic cooking method based on steam flow comprises the following steps:
step 110: acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and flow rate of steam in the environment of the material to be cooked.
In an embodiment, the specific implementation manner of step 110 may be: environmental parameters are collected in real time by sensors in the environment where the material to be cooked is located. Specifically, the food material to be baked (for example, pork, beef, chicken, etc.) is baked by an apparatus such as an oven, and when the food material to be baked is baked, various sensors (for example, a temperature sensor, a humidity sensor, an air speed sensor, etc.) may be arranged in the oven to acquire environmental parameters such as temperature, humidity, flow rate of steam flow, etc. in the oven in real time, so as to know the baking process, progress state, etc.
In addition, the temperature, humidity, flow rate of steam flow in the oven and the like can be adjusted according to the type and the baking stage of the food material to be baked, for example, the temperature, humidity and flow rate of steam flow are slightly lower in the initial baking stage to slowly preheat and keep meat flavor as much as possible, the temperature, humidity and flow rate of steam flow in the middle baking stage are highest to quickly heat, the temperature, humidity and flow rate of steam flow in the later baking stage are slightly lower to improve meat texture and avoid burning, for example, the temperature, humidity and flow rate of steam flow when the type of the food material to be baked is pork are all lower than those when the type of the food material to be baked is beef, and the baking time of beef is slightly longer than the baking time of pork.
Step 120: the injection frequency and the injection duration of the steam flow are adjusted according to the environmental parameters.
According to the environmental parameters collected by the sensor, the injection frequency and the injection duration of the steam flow are adjusted in real time so as to effectively control the generation of harmful substances such as heterocyclic amine substances and the like in each stage of baking and under the environmental conditions. Specifically, the steam flow is generated by a steam generator, which may include a plurality of nozzles, each of which is disposed around the food material to be cooked. The method comprises the steps of generating steam flow by using a steam generator, and spraying the food material to be roasted from each surface by using a plurality of nozzles so as to control harmful substances such as heterocyclic amine substances and the like on each surface for roasting for a long time, thereby reducing the generation of the harmful substances such as the heterocyclic amine substances and the like as much as possible.
In an embodiment, the specific implementation manner of step 120 may be: and adjusting the injection frequency and the injection duration of the steam flow according to the relation between the environmental parameters and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is less than a preset value. Because different temperatures, humidity, flow rates of steam flow and the like can influence the amount of heterocyclic ammonia generated by the baked food materials in the baking process, the injection frequency of the steam flow and the time length of single injection are adjusted in real time according to the relationship between the amount of heterocyclic ammonia generated by the baked food materials in the baking process and various environmental parameters, so as to ensure the amount of heterocyclic ammonia generated in the baking process. In addition, the method can also adjust the injection frequency of the steam flow and the time length of single injection according to the type of the food material to be roasted, so as to ensure that the generation amount of heterocyclic ammonia is controlled in a targeted manner.
In one embodiment, the material to be cooked may be rotated periodically during the cooking process; the specific implementation manner of step 120 may be: the injection frequency and injection duration of the steam flow, as well as the rotational speed, are adjusted according to environmental parameters. Because the steam flow can flow downwards along the roasted food material, the humidity of the upper side and the humidity of the lower side of the roasted food material are different, and therefore the roasted food material can be uniformly roasted through periodical rotation, and the consistency of the whole roasted food material is ensured.
According to the automatic baking method based on the steam flow, the environmental parameters in the baking process are obtained, and the injection frequency and the injection duration of the steam flow are adjusted according to the environmental parameters; the method is characterized in that environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying duration of steam flow are adjusted in real time according to the environmental parameters so as to inhibit the generation of harmful substances such as heterocyclic amine substances and the like, thereby improving the safety of baked food.
Fig. 2 is a schematic flow chart of an automatic cooking method based on steam flow according to another exemplary embodiment of the present application. As shown in fig. 2, before step 120, the automatic cooking method based on steam flow may further include:
step 130: and acquiring the shape information of the baked food material.
The shape information of the baked food material is obtained by an image scanning device (such as a camera).
Step 140: and constructing a fluid mechanics model of the baked food material according to the shape information.
And constructing a fluid mechanics model of the baked food material according to the obtained shape information of the baked food material to determine that the baked food material is uniformly heated and has uniform humidity, so that the consistency of the baked food material is ensured, and the generation of heterocyclic ammonia is controlled.
Accordingly, step 120 adjusts to: and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters and the fluid mechanics model.
Fig. 3 is a schematic flow chart of an automatic cooking method based on steam flow according to another exemplary embodiment of the present application. As shown in fig. 3, before step 110, the automatic cooking method based on steam flow may further include:
step 150: blocking substances are added into and/or on the surface of the roasted food material to block the generation of heterocyclic ammonia.
According to the type of the food material to be baked and the principle of generating heterocyclic amine, a blocker (such as natural extracts of tea polyphenol, spices and the like) is added into and/or on the surface of the food material to be baked before the food material to be baked enters an oven so as to control Schiff base reaction generation, remove Maillard reaction intermediates, pyrazine and pyridine free radicals and inhibit generation of heterocyclic amine hazardous substances in the food baking process; alternatively, a blocker may be added to the oven to block the production of heterocyclic amines during the cooking process.
Fig. 4 is a schematic structural diagram of an automatic cooking system based on steam flow according to an exemplary embodiment of the present application. As shown in fig. 4, the automatic cooking system 40 based on steam flow includes: an obtaining module 41, configured to obtain an environmental parameter in a baking process; wherein the environmental parameters comprise temperature, humidity and flow rate of steam flow in the environment of the baked food material; and an adjustment module 42 for adjusting the injection frequency and the injection duration of the steam flow in accordance with the environmental parameter.
According to the automatic baking system based on the steam flow, the acquisition module 41 acquires the environmental parameters in the baking process, and the adjustment module 42 adjusts the injection frequency and the injection duration of the steam flow according to the environmental parameters; the method is characterized in that environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying duration of steam flow are adjusted in real time according to the environmental parameters so as to inhibit the generation of harmful substances such as heterocyclic amine substances and the like, thereby improving the safety of baked food.
In an embodiment, the obtaining module 41 may be further configured to: environmental parameters are collected in real time by sensors in the environment where the material to be cooked is located.
In one embodiment, the steam flow is generated by a steam generator comprising a plurality of nozzles disposed about the food material to be cooked.
In an embodiment, the adjustment module 42 may be further configured to: and adjusting the injection frequency and the injection duration of the steam flow according to the relation between the environmental parameters and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is less than a preset value.
In one embodiment, the material to be cooked is rotated periodically during the cooking process; wherein the adjusting module 42 may be further configured to: the injection frequency and injection duration of the steam flow, as well as the rotational speed, are adjusted according to environmental parameters.
Fig. 5 is a schematic structural diagram of an automatic cooking system based on steam flow according to another exemplary embodiment of the present application. As shown in fig. 5, the automatic cooking system 40 based on steam flow may further include: a shape learning module 43 for acquiring shape information of the baked food material; the model building module 44 is used for building a fluid mechanics model of the baked food material according to the shape information; wherein the adjusting module 42 is further configured to: and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters and the fluid mechanics model.
In an embodiment, as shown in fig. 5, the automatic cooking system 40 based on steam flow may further include: and a blocking module 45 for adding a blocking substance into and/or on the surface of the roasted food material to block the generation of heterocyclic ammonia.
Next, an electronic apparatus according to an embodiment of the present application is described with reference to fig. 6. The electronic device may be either or both of the first device and the second device, or a stand-alone device separate from them, which stand-alone device may communicate with the first device and the second device to receive the acquired input signals therefrom.
FIG. 6 illustrates a block diagram of an electronic device in accordance with an embodiment of the present application.
As shown in fig. 6, the electronic device 10 includes one or more processors 11 and memory 12.
The processor 11 may be a Central Processing Unit (CPU) or other form of processing unit having data processing capabilities and/or instruction execution capabilities, and may control other components in the electronic device 10 to perform desired functions.
Memory 12 may include one or more computer program products that may include various forms of computer-readable storage media, such as volatile memory and/or non-volatile memory. The volatile memory may include, for example, Random Access Memory (RAM), cache memory (cache), and/or the like. The non-volatile memory may include, for example, Read Only Memory (ROM), hard disk, flash memory, etc. One or more computer program instructions may be stored on the computer readable storage medium and executed by processor 11 to implement the above-described automatic steam flow-based grilling methods and systems of the various embodiments of the present application, and/or other desired functions. Various contents such as an input signal, a signal component, a noise component, etc. may also be stored in the computer-readable storage medium.
In one example, the electronic device 10 may further include: an input device 13 and an output device 14, which are interconnected by a bus system and/or other form of connection mechanism (not shown).
When the electronic device is a stand-alone device, the input means 13 may be a communication network connector for receiving the acquired input signals from the first device and the second device.
The input device 13 may also include, for example, a keyboard, a mouse, and the like.
The output device 14 may output various information including the determined distance information, direction information, and the like to the outside. The output devices 14 may include, for example, a display, speakers, a printer, and a communication network and its connected remote output devices, among others.
Of course, for simplicity, only some of the components of the electronic device 10 relevant to the present application are shown in fig. 6, and components such as buses, input/output interfaces, and the like are omitted. In addition, the electronic device 10 may include any other suitable components depending on the particular application.
In addition to the above-described methods and apparatus, embodiments of the present application may also be a computer program product comprising computer program instructions that, when executed by a processor, cause the processor to perform the steps in the steam flow based automatic cooking method and system according to various embodiments of the present application described in the "exemplary methods" section above of this specification.
The computer program product may be written with program code for performing the operations of embodiments of the present application in any combination of one or more programming languages, including an object oriented programming language such as Java, C + + or the like and conventional procedural programming languages, such as the "C" programming language or similar programming languages. The program code may execute entirely on the user's computing device, partly on the user's device, as a stand-alone software package, partly on the user's computing device and partly on a remote computing device, or entirely on the remote computing device or server.
Furthermore, embodiments of the present application may also be a computer readable storage medium having stored thereon computer program instructions, which when executed by a processor, cause the processor to perform the steps in the steam flow based automatic cooking method and system according to various embodiments of the present application described in the "exemplary methods" section above of this specification.
The computer-readable storage medium may take any combination of one or more readable media. The readable medium may be a readable signal medium or a readable storage medium. A readable storage medium may include, for example, but not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or a combination of any of the foregoing. More specific examples (a non-exhaustive list) of the readable storage medium include: an electrical connection having one or more wires, a portable disk, a hard disk, a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disc read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing.
The foregoing describes the general principles of the present application in conjunction with specific embodiments, however, it is noted that the advantages, effects, etc. mentioned in the present application are merely examples and are not limiting, and they should not be considered essential to the various embodiments of the present application. Furthermore, the foregoing disclosure of specific details is for the purpose of illustration and description and is not intended to be limiting, since the foregoing disclosure is not intended to be exhaustive or to limit the disclosure to the precise details disclosed.
The block diagrams of devices, apparatuses, systems referred to in this application are only given as illustrative examples and are not intended to require or imply that the connections, arrangements, configurations, etc. must be made in the manner shown in the block diagrams. These devices, apparatuses, devices, systems may be connected, arranged, configured in any manner, as will be appreciated by those skilled in the art. Words such as "including," "comprising," "having," and the like are open-ended words that mean "including, but not limited to," and are used interchangeably therewith. The words "or" and "as used herein mean, and are used interchangeably with, the word" and/or, "unless the context clearly dictates otherwise. The word "such as" is used herein to mean, and is used interchangeably with, the phrase "such as but not limited to".
It should also be noted that in the devices, apparatuses, and methods of the present application, each component or step can be decomposed and/or re-combined. These decompositions and/or recombinations are to be considered as equivalents of the present application.
The previous description of the disclosed aspects is provided to enable any person skilled in the art to make or use the present application. Various modifications to these aspects will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other aspects without departing from the scope of the application. Thus, the present application is not intended to be limited to the aspects shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
The foregoing description has been presented for purposes of illustration and description. Furthermore, the description is not intended to limit embodiments of the application to the form disclosed herein. While a number of example aspects and embodiments have been discussed above, those of skill in the art will recognize certain variations, modifications, alterations, additions and sub-combinations thereof.
Claims (10)
1. An automatic roasting method based on steam flow is characterized by comprising the following steps:
acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and flow rate of steam in an environment in which the baked food material is located; and
and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters.
2. A method of automatic cooking as claimed in claim 1 wherein the steam flow is generated by a steam generator comprising a plurality of nozzles disposed about the food material to be cooked; wherein said adjusting a frequency and a duration of injection of said flow of steam based on said environmental parameter comprises:
and adjusting the injection frequency and the injection duration of the steam flow according to the relation between the environmental parameter and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is less than a preset value.
3. The automatic cooking method according to claim 1, wherein before the adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters, the method further comprises:
acquiring the shape information of the baked food material; and
constructing a fluid mechanics model of the baked food material according to the shape information;
said adjusting, based on said environmental parameter, an injection frequency and an injection duration of said steam flow comprises:
and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters and the fluid mechanics model.
4. A steam flow based automatic grill method of claim 1, wherein the grilled food material spins periodically during the grill process; wherein said adjusting a frequency and a duration of injection of said steam flow based on said environmental parameter comprises:
and adjusting the injection frequency and the injection time length of the steam flow and the rotation speed according to the environmental parameters.
5. The method of claim 1, wherein prior to obtaining the environmental parameters of the cooking process, further comprising:
adding a blocking substance into the food material to be roasted and/or on the surface of the food material to block the generation of heterocyclic ammonia.
6. The method of claim 1, wherein the obtaining environmental parameters of the cooking process comprises:
and acquiring the environmental parameters in real time through a sensor in the environment where the roasted food material is located.
7. An automatic grilling system based on steam flow, comprising:
the acquisition module is used for acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and flow rate of steam in an environment in which the baked food material is located; and
and the adjusting module is used for adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters.
8. The automatic cooking system according to claim 7, wherein the steam flow is generated by a steam generator, the steam generator comprising a plurality of nozzles, each of the plurality of nozzles being positioned about the material to be cooked;
wherein the adjustment module is further configured to:
and adjusting the injection frequency and the injection duration of the steam flow according to the relation between the environmental parameter and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is less than a preset value.
9. The steam flow-based automatic cooking system of claim 7, further comprising:
the body learning module is used for acquiring the body information of the baked food material; and
the model building module is used for building a fluid mechanics model of the baked food material according to the shape information;
wherein the adjustment module is further configured to:
and adjusting the injection frequency and the injection time length of the steam flow according to the environmental parameters and the fluid mechanics model.
10. The automatic steam-flow-based grilling system as recited in claim 7 wherein said grilled food material is periodically rotated during the grilling process;
wherein the adjustment module is further configured to:
and adjusting the injection frequency and the injection time length of the steam flow and the rotation speed according to the environmental parameters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210409808.XA CN114794904B (en) | 2022-04-19 | 2022-04-19 | Steam-flow-based automatic baking method and system |
Applications Claiming Priority (1)
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| CN111025931A (en) * | 2019-12-31 | 2020-04-17 | 广东美的厨房电器制造有限公司 | Cooking control method and device, cooking equipment and readable storage medium |
| CN113616091A (en) * | 2021-08-27 | 2021-11-09 | 广东美的厨房电器制造有限公司 | Cooking apparatus and control method for cooking apparatus |
| CN215993616U (en) * | 2021-06-09 | 2022-03-11 | 华帝股份有限公司 | Cooling control device and cooking equipment |
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| US20070028781A1 (en) * | 2005-08-08 | 2007-02-08 | Popeil Ronald M | Cooking device to deep fat fry foods |
| KR102046256B1 (en) * | 2018-06-25 | 2019-11-18 | 주식회사 그린원 | Frying apparatus of induction heating type using heat-plasma |
| CN109998369A (en) * | 2019-05-13 | 2019-07-12 | 杭州老板电器股份有限公司 | The roasting steak cooking methods for steaming device and roasting steaming device |
| CN111025931A (en) * | 2019-12-31 | 2020-04-17 | 广东美的厨房电器制造有限公司 | Cooking control method and device, cooking equipment and readable storage medium |
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