CN114794904B - Steam-flow-based automatic baking method and system - Google Patents
Steam-flow-based automatic baking method and system Download PDFInfo
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- CN114794904B CN114794904B CN202210409808.XA CN202210409808A CN114794904B CN 114794904 B CN114794904 B CN 114794904B CN 202210409808 A CN202210409808 A CN 202210409808A CN 114794904 B CN114794904 B CN 114794904B
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- 238000000034 method Methods 0.000 title claims abstract description 69
- 235000013305 food Nutrition 0.000 claims abstract description 85
- 230000007613 environmental effect Effects 0.000 claims abstract description 73
- 238000002347 injection Methods 0.000 claims abstract description 61
- 239000007924 injection Substances 0.000 claims abstract description 61
- 230000008569 process Effects 0.000 claims abstract description 41
- -1 heterocyclic amine Chemical class 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 18
- 238000005507 spraying Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims description 74
- 238000010411 cooking Methods 0.000 claims description 29
- 239000012530 fluid Substances 0.000 claims description 6
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 claims description 4
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 claims description 4
- 230000000903 blocking effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000010276 construction Methods 0.000 claims description 3
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 claims description 2
- 239000002262 Schiff base Substances 0.000 claims description 2
- 150000004753 Schiff bases Chemical class 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 239000007806 chemical reaction intermediate Substances 0.000 claims description 2
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 36
- 229910021529 ammonia Inorganic materials 0.000 description 18
- 125000000623 heterocyclic group Chemical group 0.000 description 18
- 238000004590 computer program Methods 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000004891 communication Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 241000287828 Gallus gallus Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
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- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 238000004401 flow injection analysis Methods 0.000 description 1
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- 239000013307 optical fiber Substances 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The application discloses an automatic baking method and system based on steam flow, which are characterized in that the injection frequency and the injection time length of the steam flow are adjusted according to environmental parameters obtained in the baking process; the environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying time length of the steam flow are adjusted in real time according to the environmental parameters, so that the generation of harmful substances such as heterocyclic amine substances and the like is inhibited, and the safety of baked foods is improved.
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 also affects the healthy development and social stability of national economy. Baked foods are favored by consumers in terms of their unique color, flavor and mouthfeel. However, the baking process also has a problem that heterocyclic amine substances are easily generated when meat is baked at high temperature, and the content level of heterocyclic amine substances may cause carcinogenic mutation risk.
Disclosure of Invention
The present application has been made to solve the above-mentioned technical problems. Embodiments of the present application provide an automatic cooking method and system based on steam flow that solves the above-described problems.
According to one aspect of the present application, there is provided an automatic cooking method based on steam flow, comprising: acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and steam flow rate in the environment where the food material is roasted; and 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, and the steam generator comprises a plurality of nozzles which are respectively arranged around the roasted food material; wherein, according to the environmental parameter, adjusting the injection frequency and the injection duration of the steam flow comprises: and adjusting the jet frequency and the jet time of the steam flow according to the relation between the environmental parameter and the generation amount of the heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is smaller than a preset value.
In an embodiment, before said adjusting the injection frequency and injection duration of the steam flow according to the environmental parameters, the steam flow based automatic cooking method further comprises: acquiring shape information of the roasted food material; constructing a hydrodynamic model of the roasted food material according to the shape information; the adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters comprises: and adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters and the fluid mechanics model.
In one embodiment, the grilled food material is periodically rotated during the grilling process; wherein, according to the environmental parameter, adjusting the injection frequency and the injection duration of the steam flow comprises: and adjusting the injection frequency and the injection duration of the steam flow and the rotation speed according to the environmental parameters.
In one embodiment, the steam-based automatic cooking method further comprises, prior to the obtaining of the environmental parameters during the cooking: adding a blocker to the inside and/or the surface of the roasted food material to block the generation of heterocyclic ammonia.
In one embodiment, the obtaining environmental parameters during the cooking process includes: the environmental parameters are acquired in real time by sensors within the environment in which the grilled food material is located.
According to another aspect of the present application, there is provided an automatic steam-based cooking system comprising: the acquisition module is used for acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and steam flow rate in the environment where the food material is roasted; 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, and the steam generator comprises a plurality of nozzles which are respectively arranged around the roasted food material; wherein the adjustment module is further configured to: and adjusting the jet frequency and the jet time of the steam flow according to the relation between the environmental parameter and the generation amount of the heterocyclic ammonia in the roasting process of the roasted food material so as to ensure that the generation amount of the heterocyclic ammonia is smaller than a preset value.
In one embodiment, the steam-based automatic cooking system further comprises: the shape acquisition module is used for acquiring shape information of the roasted food material; the model construction module is used for constructing a hydrodynamic model of the roasted food material according to the shape information; wherein the adjustment module is further configured to: and adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters and the fluid mechanics model.
In one embodiment, the 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 duration of the steam flow and the rotation speed according to the environmental parameters.
According to the steam-flow-based automatic baking method and system, the environmental parameters in the baking process are obtained, and the spraying frequency and the spraying time length of the steam flow are adjusted according to the environmental parameters; the environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying time length of the steam flow are adjusted in real time according to the environmental parameters, so that the generation of harmful substances such as heterocyclic amine substances and the like is inhibited, and the safety of baked foods is improved.
Drawings
The above and other objects, features and advantages of the present application will become more apparent by describing embodiments of the present application in more detail with reference to the attached drawings. The accompanying drawings are included to provide a further understanding of embodiments of the application and are incorporated in and constitute a part of this specification, illustrate the application and together with the embodiments of the application, and not constitute a limitation to the application. In the drawings, like reference numerals generally refer to like parts or steps.
Fig. 1 is a flow chart of an automatic steam-based cooking method according to an exemplary embodiment of the present application.
Fig. 2 is a flow chart of an automatic steam-based cooking method according to another exemplary embodiment of the present application.
Fig. 3 is a flow chart illustrating an automatic steam-based cooking method according to another exemplary embodiment of the present application.
Fig. 4 is a schematic view of a steam flow based automatic cooking system according to an exemplary embodiment of the present application.
Fig. 5 is a schematic view of a steam flow based automatic cooking system according to another exemplary embodiment of the present application.
Fig. 6 is a block diagram of an electronic device according to an exemplary embodiment of the present application.
Detailed Description
Hereinafter, exemplary embodiments according to the present application will be described in detail with reference to the accompanying drawings. It should be apparent that the described embodiments are only some embodiments of the present application and not all embodiments of the present application, and it should be understood that the present application is not limited by the example embodiments described herein.
Fig. 1 is a flow chart of an automatic steam-based cooking method according to an exemplary embodiment of the present application. As shown in fig. 1, the steam-flow-based automatic cooking method includes the steps of:
Step 110: acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and flow rate of steam flow in the environment in which the food material is roasted.
In one embodiment, the specific implementation of step 110 may be: environmental parameters are acquired in real time by sensors within the environment in which the food material being grilled is located. Specifically, the food to be roasted (such as pork, beef, chicken, etc.) is roasted by an oven or other equipment, and when the food to be roasted is roasted, various sensors (such as a temperature sensor, a humidity sensor, a wind speed sensor, etc.) can be arranged in the oven to collect environmental parameters such as temperature, humidity, flow rate of steam flow, etc. in the oven in real time so as to acquire the roasting process, progress state, etc.
In addition, the temperature, humidity, steam flow rate and the like in the oven can be adjusted according to the type of the food material to be roasted and the roasting stage, for example, the initial temperature, humidity and steam flow rate are slightly low to slowly preheat, meat flavor is kept as much as possible, the middle temperature, humidity and steam flow rate are the highest to quickly heat, the later temperature, humidity and steam flow rate are slightly low to improve meat texture and avoid roasting paste, for example, when the type of the food material to be roasted is pork, the temperature, humidity and steam flow rate are lower than those when the type of the food material to be roasted is beef, and the roasting time of the beef is slightly longer than that of the 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 jet frequency and jet time length 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 roasted. Steam flow is generated by a steam generator, and the roasted food material is sprayed from each surface by a plurality of nozzles, so that harmful substances such as heterocyclic amine substances on each surface of the roasted food material are controlled, and the generation of the harmful substances such as the heterocyclic amine substances is reduced as much as possible.
In one embodiment, the specific implementation of step 120 may be: according to the relation between the environmental parameters and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material, the injection frequency and the injection time length of the steam flow are adjusted so as to ensure that the generation amount of the heterocyclic ammonia is smaller than a preset value. Because different temperatures, humidity, steam flow rates and the like can influence the amount of heterocyclic ammonia generated by the roasted food material in the roasting process, the injection frequency of the steam flow and the duration of single injection are adjusted in real time according to the relation between the amount of the heterocyclic ammonia generated by the roasted food material in the roasting process and each environmental parameter, so that the amount of the heterocyclic ammonia generated in the roasting process is ensured. In addition, the application can also adjust the steam flow injection frequency and the single injection duration according to the type of the roasted food material so as to ensure the targeted control of the generation amount of heterocyclic ammonia.
In one embodiment, the grilled food item may be periodically rotated during the grilling 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 the environmental parameters. Because steam flow can flow downwards along the roasted food material, the humidity of the upper side and the lower side of the roasted food material is different, and the roasted food material can be uniformly roasted through periodic rotation, so that the consistency of the whole roasted food material is ensured.
According to the steam-flow-based automatic baking method, the environmental parameters in the baking process are obtained, and the spraying frequency and the spraying time length of the steam flow are adjusted according to the environmental parameters; the environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying time length of the steam flow are adjusted in real time according to the environmental parameters, so that the generation of harmful substances such as heterocyclic amine substances and the like is inhibited, and the safety of baked foods is improved.
Fig. 2 is a flow chart of an automatic steam-based cooking method according to another exemplary embodiment of the present application. As shown in fig. 2, the steam-based automatic cooking method may further include, prior to step 120:
step 130: and acquiring the shape information of the roasted food material.
The shape information of the baked food material is known by an image scanning device (e.g., camera, etc.).
Step 140: and constructing a hydrodynamic model of the roasted food material according to the shape information.
And constructing a hydrodynamic model of the roasted food material according to the acquired shape information of the roasted food material so as to determine that the roasted food material is heated and has uniform humidity, thereby ensuring the consistency of the roasted food material and controlling the generation of heterocyclic ammonia.
Accordingly, step 120 adjusts to: the injection frequency and the injection duration of the steam flow are adjusted according to the environmental parameters and the fluid mechanics model.
Fig. 3 is a flow chart illustrating an automatic steam-based cooking method according to another exemplary embodiment of the present application. As shown in fig. 3, the steam-based automatic cooking method may further include, prior to step 110:
step 150: a blocker is added to the inside and/or the surface of the roasted food material to block the production of heterocyclic ammonia.
According to the type of the roasted food material and the principle of producing heterocyclic ammonia, adding a blocking object (such as natural extracts of tea polyphenol, spice and the like) into the roasted food material and/or on the surface of the roasted food material before the roasted food material enters the oven so as to control the generation of Schiff base reaction, remove Maillard reaction intermediates, pyrazine and pyridine free radicals and inhibit the generation of heterocyclic amine hazard in the food roasting process; alternatively, a blocker may be added to the oven to block the heterocyclic ammonia during the baking process.
Fig. 4 is a schematic view of a steam flow based automatic cooking system according to an exemplary embodiment of the present application. As shown in fig. 4, the steam-based automatic cooking system 40 includes: an acquisition module 41 for acquiring environmental parameters during the baking process; wherein the environmental parameters include temperature, humidity, and steam flow rate in the environment where the food material is roasted; and an adjustment module 42 for adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters.
According to the steam-flow-based automatic baking system, the acquisition module 41 acquires the environmental parameters in the baking process, and the adjustment module 42 adjusts the spraying frequency and the spraying duration of the steam flow according to the environmental parameters; the environmental parameters are monitored in real time in the baking process, and the spraying frequency and the spraying time length of the steam flow are adjusted in real time according to the environmental parameters, so that the generation of harmful substances such as heterocyclic amine substances and the like is inhibited, and the safety of baked foods is improved.
In an embodiment, the obtaining module 41 may be further configured to: environmental parameters are acquired in real time by sensors within the environment in which the food material being grilled is located.
In one embodiment, the steam flow is generated by a steam generator, and the steam generator comprises a plurality of nozzles which are respectively arranged around the roasted food material.
In one embodiment, the adjustment module 42 may be further configured to: according to the relation between the environmental parameters and the generation amount of heterocyclic ammonia in the roasting process of the roasted food material, the injection frequency and the injection time length of the steam flow are adjusted so as to ensure that the generation amount of the heterocyclic ammonia is smaller than a preset value.
In one embodiment, the grilled food material is periodically rotated during the grilling process; wherein the adjustment 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 the environmental parameters.
Fig. 5 is a schematic view of a steam flow based automatic cooking system according to another exemplary embodiment of the present application. As shown in fig. 5, the steam-based automatic cooking system 40 may further include: a shape learning module 43 for acquiring shape information of the roasted food material; and a model construction module 44 for constructing a hydrodynamic model of the grilled food material based on the shape information; wherein the adjustment module 42 is further configured to: the injection frequency and the injection duration of the steam flow are adjusted according to the environmental parameters and the fluid mechanics model.
In one embodiment, as shown in FIG. 5, the steam-based automatic cooking system 40 may further comprise: a blocking module 45 for adding a blocking substance to the inside and/or the surface of the roasted food material to block the production of heterocyclic ammonia.
Next, an electronic device 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 independent thereof, which 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 according to an embodiment of the application.
As shown in fig. 6, the electronic device 10 includes one or more processors 11 and a memory 12.
The processor 11 may be a Central Processing Unit (CPU) or other form of processing unit having data processing 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) and/or cache memory (cache), and the like. The non-volatile memory may include, for example, read Only Memory (ROM), hard disk, flash memory, and the like. One or more computer program instructions may be stored on the computer readable storage medium that can be executed by the processor 11 to implement the steam flow based automatic cooking method and system and/or other desired functions of the various embodiments of the present application described above. Various contents such as an input signal, a signal component, a noise component, and the like 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 forms of connection mechanisms (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.
In addition, the input device 13 may also include, for example, a keyboard, a mouse, and the like.
The output device 14 may output various information to the outside, including the determined distance information, direction information, and the like. The output device 14 may include, for example, a display, speakers, a printer, and a communication network and remote output devices connected thereto, etc.
Of course, only some of the components of the electronic device 10 that are relevant to the present application are shown in fig. 6 for simplicity, components such as buses, input/output interfaces, etc. are omitted. In addition, the electronic device 10 may include any other suitable components depending on the particular application.
In addition to the methods and apparatus described above, embodiments of the application may also be a computer program product comprising 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 the various embodiments of the application described in the "exemplary methods" section of this specification.
The computer program product may write program code for performing 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, partly on a remote computing device, or entirely on the remote computing device or server.
Furthermore, embodiments of the 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 the various embodiments of the application described in the "exemplary methods" section of this specification.
The computer readable storage medium may employ any combination of one or more readable media. The readable medium may be a readable signal medium or a readable storage medium. The readable storage medium may include, for example, but is 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 would include the following: an electrical connection having one or more wires, a portable disk, a hard disk, random Access Memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), optical fiber, portable compact disk read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing.
The basic principles of the present application have been described above in connection with specific embodiments, but it should be noted that the advantages, benefits, effects, etc. mentioned in the present application are merely examples and not intended to be limiting, and these advantages, benefits, effects, etc. are not to be construed as necessarily possessed by the various embodiments of the application. Furthermore, the specific details disclosed herein are for purposes of illustration and understanding only, and are not intended to be limiting, as the application is not necessarily limited to practice with the above described specific details.
The block diagrams of the devices, apparatuses, devices, systems referred to in the present application are only illustrative examples and are not intended to require or imply that the connections, arrangements, configurations must be made in the manner shown in the block diagrams. As will be appreciated by one of skill in the art, the devices, apparatuses, devices, systems may be connected, arranged, configured in any manner. Words such as "including," "comprising," "having," and the like are words of openness and mean "including but not limited to," and are used interchangeably therewith. The terms "or" and "as used herein refer to and are used interchangeably with the term" and/or "unless the context clearly indicates otherwise. The term "such as" as used herein refers to, and is used interchangeably with, the phrase "such as, but not limited to.
It is also noted that in the apparatus, devices and methods of the present application, the components or steps may be disassembled and/or assembled. Such decomposition and/or recombination should be considered as equivalent aspects 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, this description is not intended to limit embodiments of the application to the form disclosed herein. Although a number of example aspects and embodiments have been discussed above, a person of ordinary skill in the art will recognize certain variations, modifications, alterations, additions, and subcombinations thereof.
Claims (2)
1. An automatic steam-based cooking method comprising:
Acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and steam flow rate in the environment where the food material is roasted; and
According to the environmental parameters, adjusting the injection frequency and the injection duration of the steam flow;
Further comprises:
Acquiring the shape information of the roasted food material, and acquiring the shape information of the roasted food material through an image scanning device; and
Constructing a hydrodynamic model of the grilled food material according to the shape information;
The adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters comprises:
According to the environmental parameters and the fluid mechanics model, adjusting the injection frequency and the injection duration of the steam flow;
The steam flow is generated by a steam generator, and the steam generator comprises a plurality of nozzles which are respectively arranged on the periphery of the roasted food material; wherein, according to the environmental parameter, adjusting the injection frequency and the injection duration of the steam flow comprises:
According to the relation between the environmental parameter and the generation amount of heterocyclic amine in the roasting process of the roasted food material, the injection frequency and the injection duration of the steam flow are adjusted so as to ensure that the generation amount of heterocyclic amine is smaller than a preset value;
The steam flow rate of different temperatures, humidity and steam flow can influence the amount of heterocyclic amine generated by the roasted food material in the roasting process, and the jet frequency and the single jet duration of the steam flow are adjusted in real time according to the relation between the generation amount of the heterocyclic amine and each environmental parameter of the roasted food material in the roasting process so as to ensure the generation amount of the heterocyclic amine in the roasting process;
adjusting the steam flow spraying frequency and the single spraying duration according to the type of the roasted food material so as to ensure the targeted control of the generation amount of heterocyclic amine;
The roasted food material periodically rotates in the roasting process; wherein, according to the environmental parameter, adjusting the injection frequency and the injection duration of the steam flow comprises:
according to the environmental parameters, adjusting the jet frequency, jet duration and rotation speed of the steam flow; the roasted food material is periodically rotated to ensure that the roasted food material can be uniformly roasted, so that the consistency of the whole roasted food material is ensured; before the environmental parameters in the baking process are obtained, the method further comprises the following steps:
Adding a blocker to the interior and/or surface of the roasted food material to block the production of heterocyclic amine; according to the type of the roasted food material and the principle of producing heterocyclic amine, adding a blocking object into the inside and/or the surface of the roasted food material before the roasted food material enters the oven to control Schiff base reaction to generate, remove Maillard reaction intermediates, pyrazine and pyridine free radicals and inhibit heterocyclic amine hazard generation in the food roasting process; adding a blocker into the oven to block the production of heterocyclic amine during the baking process;
The obtaining of the environmental parameters in the baking process comprises the following steps:
Collecting the environmental parameters in real time through a sensor in the environment where the roasted food material is located; according to the environmental parameters collected by the sensor, the jet frequency and the jet time of the steam flow are adjusted in real time so as to effectively control the generation of heterocyclic amine harmful substances in each stage of baking and under the environmental conditions.
2. An automatic steam-based cooking system comprising:
the acquisition module is used for acquiring environmental parameters in the baking process; wherein the environmental parameters include temperature, humidity, and steam flow rate in the environment where the food material is roasted; and
The adjusting module is used for adjusting the injection frequency and the injection duration of the steam flow according to the environmental parameters;
The steam flow is generated by a steam generator, and the steam generator comprises a plurality of nozzles which are respectively arranged on the periphery of the roasted food material;
Wherein the adjustment module is configured to:
According to the relation between the environmental parameter and the generation amount of heterocyclic amine in the roasting process of the roasted food material, the injection frequency and the injection duration of the steam flow are adjusted so as to ensure that the generation amount of heterocyclic amine is smaller than a preset value;
Further comprises:
The shape acquisition module is used for acquiring shape information of the roasted food material; and
The model construction module is used for constructing a hydrodynamic model of the roasted food material according to the shape information;
Wherein the adjustment module is configured to:
According to the environmental parameters and the fluid mechanics model, adjusting the injection frequency and the injection duration of the steam flow;
The roasted food material periodically rotates in the roasting process;
Wherein the adjustment module is configured to:
And adjusting the injection frequency and the injection duration of the steam flow and the rotation speed according to the environmental parameters.
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| KR102046256B1 (en) * | 2018-06-25 | 2019-11-18 | 주식회사 그린원 | Frying apparatus of induction heating type using heat-plasma |
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| 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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| US8707857B2 (en) * | 2005-08-08 | 2014-04-29 | Ronald M. Popeil | Cooking device to deep fat fry foods |
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| 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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