CN116473442A

CN116473442A - Cooking vessel, stirring cup assembly, food processor and food manufacturing method

Info

Publication number: CN116473442A
Application number: CN202210036494.3A
Authority: CN
Inventors: 孙毅
Original assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Current assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Priority date: 2022-01-13
Filing date: 2022-01-13
Publication date: 2023-07-25

Abstract

The invention discloses a cooking vessel, a stirring cup assembly, a food processor, a food preparation method and a computer readable storage medium, wherein the material processor comprises a stirring cup, and the cooking vessel comprises: the food processor comprises a mounting frame and a container, wherein the mounting frame is provided with a connecting part which is used for being connected with the wall surface of the stirring cup or the food processor; the container is provided with a containing cavity with an opening at the top and a communication hole communicated with the containing cavity; wherein the cooking vessel has a first use state in which the mounting bracket carries the container and a second use state in which the container is separated from the mounting bracket. The technical scheme of the invention realizes the function of making meal in the food processor, and improves the convenience of the food processor.

Description

Cooking vessel, stirring cup assembly, food processor and food manufacturing method

Technical Field

The invention relates to the technical field of household appliances, in particular to a cooking vessel, a stirring cup assembly applying the cooking vessel, a food processor applying the stirring cup assembly, a food manufacturing method and a computer readable storage medium.

Background

At present, the role played by the food processor in the family life of people is more and more important, and the food processor on the market such as a wall breaking machine, a soybean milk machine and the like can perform operations such as beating, crushing, juicing and the like, so that convenience is brought to the life of people. However, the existing food processor generally does not have the function of making grains into food, and the food is made by other specific electric appliances, so that the food processor is endowed with the food making function in order to adapt to the fast-paced life, which is a problem to be solved.

Disclosure of Invention

The invention aims to provide a cooking vessel which aims to realize the function of making food in a food processor.

In order to achieve the above object, the cooking vessel provided by the invention is applied to a food processor, the food processor comprises a stirring cup, and the cooking vessel comprises:

the mounting frame is provided with a connecting part which is used for being connected with the inner wall surface of the stirring cup; and

a container which is provided with a containing cavity with an opening at the top and a communication hole communicated with the containing cavity;

wherein the cooking vessel has a first use state in which the mounting bracket carries the container and a second use state in which the container is separated from the mounting bracket.

According to the technical scheme, the mounting frame and the container are arranged in the cooking vessel, the mounting frame can be connected to the inner wall of the stirring cup of the food processor, and the container can be mounted on or removed from the mounting frame, so that in the food processor with the cooking vessel, food materials can be placed into the cooking vessel, high-temperature steam or liquid can enter the cooking vessel through the communication hole in the heating process to heat and cook the food materials in the cooking vessel to obtain food, and the container can be removed from the mounting frame to easily take out the prepared food from the food processor, so that convenience is brought to the process of preparing the food.

Optionally, the mounting frame comprises an annular body, the connecting portion is connected with the annular body, and the container portion passes through and is carried by the annular body.

Optionally, the container includes the lateral wall that is tubular structure and connects the diapire in tubular structure's one end, annular main part radially supports the outer wall surface of lateral wall is in order to hold in the palm the load the container, the diapire with the lateral wall has all been seted up the intercommunicating pore.

Alternatively, the cylindrical structure formed by the side walls is provided with an outer diameter that becomes smaller in a direction toward the bottom wall.

Optionally, the pore diameter of the communication hole is less than or equal to 3 mm.

Optionally, defining a distance H from the opening of the container to the bottom wall;

the communication holes on the side wall are distributed in a side wall area with a distance of 1/3H to 2/3H from the bottom wall, and/or the annular body is located in a side wall area with a distance of more than 2/3H from the bottom wall after the container is assembled to the mounting frame.

Optionally, the container includes diapire and lateral wall, the one end that the lateral wall kept away from the diapire forms the opening, the lateral wall still be formed with the turn-ups portion of the bowl cover that supports the food processor in the opening part.

Optionally, the mounting frame is further provided with an induction structure for mounting state detection.

Optionally, the induction structure includes a connection lug formed on the mounting frame and a magnet mounted on the connection lug.

The invention also proposes a stirring cup assembly comprising:

the stirring cup is provided with a limiting part on the inner wall surface of the upper part;

as described above, the connection part on the cooking vessel is detachably connected with the limit part;

the stirring device is arranged at the bottom of the stirring cup and is positioned below the cooking vessel; and

And the heating piece is used for heating the inside of the stirring cup.

Optionally, the limiting part is a bump, the connecting part is formed with a clamping groove, and the bump is clamped into the clamping groove.

The invention also provides a food processor, which comprises:

a host;

the stirring cup assembly is mounted on the host;

the water supply device is used for injecting liquid into the stirring cup; and

the slurry discharging valve is arranged on the stirring cup, the stirring cup is provided with a discharge port, and the slurry discharging valve is in butt joint with the discharge port.

The invention also provides a food preparation method, which comprises the following steps:

soaking: controlling a water supply device to inject liquid into the stirring cup, and soaking food materials in a cooking vessel in the stirring cup for a first preset time;

and (3) flushing: controlling the stirring device to stir the liquid in the stirring cup so as to flush food materials in the cooking vessel, and controlling the pulp discharging valve to be opened so as to discharge the flushed liquid and then to be closed;

curing: controlling the water supply device to inject liquid required by cooking into the stirring cup, and controlling the heating element to operate so as to cook food materials in the cooking vessel.

According to the technical scheme, in the food processor, the soluble sugar in the food materials is effectively separated out through the soaking step, and the separated sugar can be discharged through the washing step and then the food is cooked, so that the food with lower sugar content can be prepared in the food processor, the low-sugar diet requirement of people is met, and the use of the food processor is more convenient.

Optionally, the first preset time is 50 to 70 minutes.

Optionally, the method further comprises a preheating step, wherein the preheating step and the soaking step are performed simultaneously;

the preheating step includes: and controlling the first heating power of the heating element to operate so as to keep the liquid in the stirring cup at a first preset temperature.

Optionally, in the preheating step, the heating power of the heating element is 200 watts to 600 watts, and the first preset temperature is 40 ℃ to 60 ℃.

Optionally, in the flushing step, before the step of controlling the pulp discharge valve to discharge the flushed liquid, the method further includes:

and controlling the stirring device to stop running, and standing for a set time to perform sedimentation.

Alternatively, the set time is 30 seconds to 2 minutes without heating during the rest.

Optionally, in the flushing step, the step of controlling the stirring device to stir the liquid in the stirring cup to flush the food materials in the cooking vessel and controlling the pulp discharging valve to discharge the flushed liquid includes:

controlling the first stage operation of the stirring device to stir the soaked liquid so as to perform primary flushing on food materials in the cooking vessel, and controlling the pulp discharging valve to be opened so as to discharge the liquid after primary flushing and then to be closed;

the following procedure was repeated a number of times: controlling the water supply device to inject liquid into the stirring cup again, controlling the second stage of the stirring device to operate so as to stir the liquid in the stirring cup, flushing food materials in the cooking vessel again, and controlling the pulp discharging valve to be opened again so as to discharge the flushed liquid and then to be closed.

Optionally, the rotation speed of the stirring device is 8000r/min to 20000r/min and the duration is 5 to 15 minutes when the stirring device is operated in the first stage and the second stage.

Optionally, the curing step includes:

controlling a water supply device to inject liquid which is not used for food materials in the cooking vessel into the stirring cup;

controlling the heating element to heat the liquid of the stirring cup so as to cook food materials in the cooking vessel, and enabling the food materials to reach preset maturity;

Controlling the slurry discharge valve to be opened so that the liquid level in the stirring cup is lower than the bottom surface of the cooking vessel, and then controlling the slurry discharge valve to be closed;

the heating element is controlled to operate so as to heat the residual liquid in the stirring cup to generate high-temperature steam, and food in the cooking vessel is steamed through the high-temperature steam.

Optionally, the step of controlling the heating element to heat the liquid in the stirring cup to cook the food in the cooking vessel and make the food reach the preset degree of ripeness includes:

the heating element is controlled to heat the liquid of the stirring cup to a second preset temperature, the food materials in the cooking vessel are boiled for a second preset time at the second preset temperature, then the heating element is controlled to heat the liquid of the stirring cup to a third preset temperature, and the food materials in the cooking vessel are boiled for a third preset time at the third preset temperature, so that the food materials reach the preset maturity, wherein the second preset temperature is lower than the third preset temperature.

Optionally, in the cooking process of the food materials, the heating power of the heating element is 800 watts to 2000 watts, the second preset temperature is 50 ℃ to 80 ℃, the second preset time is 2 minutes to 5 minutes, the third preset temperature is greater than or equal to 95 ℃, and the third preset time is 5 minutes to 10 minutes.

Optionally, in the step of controlling the pulp discharge valve to be opened so that the liquid level in the stirring cup is lower than the bottom surface of the cooking vessel, the liquid level in the stirring cup is 5 mm to 60 mm lower than the bottom surface of the cooking vessel.

Optionally, the food preparation method further comprises a regeneration step, wherein the regeneration step comprises an air cooling step after the curing step; or the regeneration step comprises a water cooling step; or the regeneration step comprises an air cooling step and a water cooling step which can be performed in an exchangeable sequence;

wherein, the air cooling step includes: controlling the pulp discharging valve to keep an opening state, and controlling the stirring device to operate so as to generate air flow to blow the cooking utensil, so that cooked food materials in the cooking utensil are cooled;

the water cooling step comprises the following steps: and controlling the slurry discharging valve to be opened to discharge liquid in the stirring cup, then closing the slurry discharging valve, controlling the water supply device to inject liquid into the stirring cup, and cooling the cooked food in the cooking vessel by using the injected liquid.

Optionally, in the air cooling step, the stirring device is operated at a rotating speed of 8000r/min to 20000r/min, and the operation duration is 3 minutes to 10 minutes.

Optionally, the food preparation method further comprises a regeneration step, after the aging step, the regeneration step comprising:

controlling the slurry discharging valve to be opened so as to discharge the liquid in the stirring cup and then closing the slurry discharging valve;

controlling the water supply device to inject normal-temperature liquid into the stirring cup, cooling the cooked food materials in the cooking vessel by using the normal-temperature liquid, and then controlling the slurry discharge valve to be opened to discharge the liquid in the stirring cup and then to be closed;

controlling the water supply device to inject normal-temperature liquid into the stirring cup again, controlling the heating part to heat so that the normal-temperature liquid in the stirring cup rises to a fourth preset temperature, heating food materials in the cooking utensil for a fourth preset time by the liquid with the fourth preset temperature, and then controlling the pulp discharging valve to open so as to discharge the liquid in the stirring cup.

Optionally, in the step of controlling the heating element to heat so that the liquid in the stirring cup rises to a fourth preset temperature and heating the food materials in the cooking vessel with the liquid at the fourth preset temperature for a fourth preset time, the heating power of the heating element is 200 watts to 600 watts, the fourth preset temperature is 60 ℃ to 90 ℃, and the fourth preset time is 2 minutes to 5 minutes.

The invention also provides a food processor, which comprises a host machine, a water supply device arranged on the host machine, a stirring cup assembly arranged on the host machine, and a pulp discharging valve arranged on the stirring cup assembly, wherein the stirring cup assembly comprises a stirring cup, a heating piece for heating the stirring cup, a stirring device and a cooking vessel arranged in the stirring cup, the food processor also comprises a memory, a processor and a control program of the food processor, the control program of the food processor is stored on the memory and can run on the processor, and the control program of the food processor realizes the steps of the food manufacturing method when being executed by the processor.

The invention also proposes a computer readable storage medium having stored thereon a control program of a food processor, which when executed by a processor implements the steps of the food preparation method as described above.

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 is a schematic view of an assembled structure of an embodiment of a cooking vessel according to the present invention;

FIG. 2 is a schematic view of the structure of FIG. 1 from another perspective;

FIG. 3 is an exploded view of the structure of FIG. 1;

FIG. 4 is a schematic cross-sectional view of the structure of FIG. 1;

fig. 5 is a schematic perspective view of a food processor according to an embodiment of the invention;

fig. 6 is a schematic cross-sectional view of the structure of fig. 5, in which the food processor is in a soaking operation state;

fig. 7 is a schematic cross-sectional view of the structure of fig. 5, in which the food processor is in a cooking operation state;

fig. 8 is a schematic cross-sectional view of the structure of fig. 5, illustrating the food processor in a cooking operation state;

FIG. 9 is a schematic cross-sectional view of the structure of FIG. 5, showing the food processor in a retrograde operation;

fig. 10 is a schematic flow chart of an embodiment of the food preparation method 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

The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

It should be noted that all directional indicators (such as up, down, left, right, front, and rear … …) in the embodiments of the present invention are merely used to explain the relative positional relationship, movement, etc. between the components in a particular posture (as shown in the drawings), and if the particular posture is changed, the directional indicator is changed accordingly.

Furthermore, the description of "first," "second," etc. in this disclosure is for descriptive purposes only and is not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In addition, "and/or" throughout this document includes three schemes, taking a and/or B as an example, including a technical scheme, a technical scheme B, and a technical scheme that both a and B satisfy; in addition, the technical solutions of the embodiments may be combined with each other, but it is necessary to base that the technical solutions can be realized by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not within the scope of protection claimed in the present invention.

The present invention proposes a cooking vessel 190.

Referring to fig. 1 to 3 in combination, in the embodiment of the present invention, the cooking vessel 190 includes a mounting frame 191 and a container 194, the mounting frame 191 is provided with a connection portion 192, and the connection portion 192 is used for being connected to a wall surface of the stirring cup 160 of the food processor 100 or other wall surfaces of the food processor except for the stirring cup 160, wherein the connection portion 192 may be connected to an inner wall surface of the stirring cup 160 or an outer wall surface thereof; the container 194 is formed with a receiving cavity (not shown) having an open top and is provided with a communication hole 197 communicating with the receiving cavity, wherein the cooking vessel 190 has a first use state in which the mounting bracket 191 supports the container 194 and a second use state in which the container 194 is separated from the mounting bracket 191.

The mounting bracket 191 in the cooking vessel 190 of this embodiment is used for bearing the container 194 and integrally mounting the cooking vessel 190 to the inner wall surface of the stirring cup 160 of the food processor 100, thereby realizing that the food processor 100 can realize the function of making meal through the cooking vessel 190, and thus improving the convenience of use of the food processor 100. The meal may be various kinds of rice or other meal in a granular form, which is not limited in this application.

In one embodiment, the mounting frame 191 includes an annular body 191a, and the connecting portion 192 is connected to the annular body 191a, and the container 194 partially passes through the annular body 191a and is supported by the annular body 191 a. In the use, after mounting bracket 191 installs the inner wall of stirring cup 160, container 194 passes cyclic annular main part 191a after direct blocked by mounting bracket 191, can't drop to realize being held by mounting bracket 191 and carry, from this after the meal is made, then reverse with container 194 lift out can, so it is comparatively convenient when using. It should be understood that the mounting bracket 191 may be a discontinuous structure other than the annular structure provided in the embodiment, so long as it can be mounted on the inner wall surface of the stirring cup 160 and the container 194 is mounted and fixed, and the material of the cooking vessel 190 may be the same material as the mounting bracket 191 and the container 194, such as a metal material or a ceramic material, or may be different materials for the mounting bracket 191 and the container 194, such as the mounting bracket 191 is a metal material and the container 194 is a ceramic material, and of course, the mounting bracket 191 and the container 194 may be other materials with high temperature resistance, which is not limited in terms of the material.

In one embodiment, the container 194 includes a side wall 195 having a cylindrical structure and a bottom wall 196 connected to one end of the cylindrical structure, the annular body 191a radially abuts against an outer wall surface of the side wall 195 to support the container 194, and the bottom wall 196 and the side wall 195 are provided with communication holes 197. In this embodiment, through all having opened the intercommunicating pore 197 on the lateral wall 195 and the diapire 196 of container 194, so in the food preparation process of cooking vessel 190, liquid and gas can all get into the container 194 inside from the intercommunicating pore 197 on diapire 196 or lateral wall 195 to realize in the preparation process of food, wash and heat the edible material of preparation food, under the circumstances that the intercommunicating pore 197 offered simultaneously in lateral wall 195 and diapire 196, in the washing process, be convenient for liquid from all around get into in container 194 and with the edible material in the container 194 contact, will contain the washing liquid of impurity thoroughly discharge container 194 after the washing, and in the heating process, high temperature liquid or vapor can get into container 194 from the bottom surface or side, realize the diversified abundant heating of edible material in the container 194, so it is more even to be heated, the culinary effect is better.

In an embodiment, the junction of the bottom wall 196 and the side wall 195 is further formed with a transition arc 1961, and the transition arc 1961 makes the inside of the container 194 less prone to having a dead space for sanitation, is more convenient and thorough to clean, and facilitates the removal of the prepared meal.

Further, in order to achieve the above, the container 194 can be conveniently inserted into the mounting frame 191 and drawn out from the mounting frame 191, in one arrangement, the outer diameter of the cylindrical structure formed by the side wall 195 of the container 194 is reduced in the direction toward the bottom wall 196, that is, the outer diameter of the end of the container 194 near the bottom is smaller in this embodiment, so that the container 194 is conveniently inserted into the annular body 191a, and the outer diameter of the upper end is larger and is blocked by the annular body 191a, so that the arrangement is simple, and it can be understood that in other embodiments, a blocking structure can be provided between the annular body 191a and the container 194, while the outer diameter of the container 194 remains consistent in the axial direction, and after the container 194 is inserted to a certain extent, the limitation of the container 194 is achieved through the blocking structure.

In order to achieve the above, the liquid can enter through the communicating hole 197 to clean the food material in the container 194, in an embodiment, the communicating hole 197 is a round hole with easier processing, and the aperture of the communicating hole 197 is not more than 3 mm, that is, the aperture of the communicating hole 197 may be a numerical value such as 3 mm, 2.8 mm, 2.6 mm, 2.4 mm, 2.2 mm, 2 mm, etc., so that, for most food materials required for food manufacture, the loss of food material particles caused by the passing through the communicating hole 197 during the process of cleaning the food material can be avoided.

Referring to fig. 4, in one embodiment, the communication holes 197 on the side wall 195 are distributed in a region of the side wall 195 spaced from the bottom wall 196 by 1/3H to 2/3H, and/or the annular body 191a is located in a region of the side wall 195 spaced from the bottom wall 196 by more than 2/3H after the container 194 is assembled to the mounting frame 191. As can be seen from the accompanying drawings, the present invention has a plurality of communication holes 197 on the side wall 195 and circumferentially surrounding the side wall 195, and the plurality of communication holes 197 on the bottom wall 196 are also circumferentially spaced, and the present invention has the communication holes 197 on the side wall 195 distributed in the region of the side wall 195 spaced from the bottom wall 196 by a distance of 1/3H to 2/3H, so that the positions of the communication holes 197 are not too close to the top of the opening of the side wall 195, resulting in that the food material at the bottom cannot be sufficiently contacted with the liquid or vapor during the rinsing or heating process, and the communication holes 197 are not too close to the bottom of the side wall 195, resulting in that the food material at the top cannot be sufficiently contacted with the liquid or vapor during the rinsing or heating process, i.e., the above arrangement, which can make the cooking vessel 190 have higher efficiency during the food material rinsing and heating cooking process.

Since the cooking vessel 190 of the present invention is suitable for use in the food processor 100 and also provides the food processor 100 with a new function of making meals, the sidewall 195 is further formed with a flange 1951 at the opening for supporting the cup cover 170 of the food processor 100 in order to improve the convenience of use. The flange portion 1951 may be formed by bending a side wall 195 and has an arc inner wall surface, so that a periphery of the cup cover 170 of the food processor 100 may be mounted on the arc inner wall surface of the flange portion 1951, thereby realizing effective sealing, being beneficial to reducing escape of high-temperature steam in a heating process of food materials in the container 194 and shortening cooking time.

Further, the cooking vessel 190 of the present invention is further provided with a sensing structure 193 for installation state detection on the mounting frame 191. In an embodiment, the sensing structure 193 includes a connecting lug 1931 formed on the mounting frame 191 and a magnet 1932 mounted on the connecting lug 1931, wherein the connecting lug 1931 may be an integral structure with the annular main body 191a, in an embodiment, a receiving groove may be formed on the connecting lug 1931, and the magnet 1932 is embedded in the receiving groove for mounting, so that the mounting structure is relatively stable, and the mounting process is relatively convenient. In this embodiment, through setting up the sensing structure 193 on the mounting bracket 191, so can make food processor 100 possess the function of detecting whether cooking utensil 190 has the installation, the automatic cooking in-process that cooking utensil 190 can effectively blend into food processor 100 like this makes the convenience of use of food processor 100 that possesses the food preparation higher. It will be appreciated that in the above, the sensing structure 193 is implemented using the hall switch principle, and in other arrangements, the sensing structure 193 may take the form of a micro switch, a photoelectric switch, etc., which is not limited in this regard.

In summary, according to the technical scheme of the invention, the mounting frame 191 and the container 194 are arranged in the cooking vessel 190, the mounting frame 191 can be connected to the inner wall of the stirring cup 160 of the food processor 100, and the container 194 can be mounted on the mounting frame 191 or removed from the mounting frame 191, so that in the food processor 100 with the cooking vessel 190, high-temperature steam or liquid can enter the cooking vessel 190 through the communication hole 197 in the heating process to heat and cook the food in the cooking vessel 190 to obtain the meal, and the container 194 can be removed from the mounting frame 191 to easily take out the cooked meal from the food processor 100, so that the food processor 100 is convenient in the process of making the meal, and the functions of the food processor 100 are more abundant and the use convenience is higher.

Referring to fig. 5 and fig. 6 in combination, the present invention further provides a mixing cup assembly 150, in an embodiment of the present invention, the mixing cup assembly 150 includes a mixing cup 160, a cup cover 170, a cooking vessel 190, a mixing device 180 and a heating element 164, and the specific structure of the cooking vessel 190 refers to the above embodiment, and since the mixing cup assembly 150 adopts all the technical solutions of all the embodiments, at least all the beneficial effects brought by the technical solutions of the embodiments are not repeated herein. Wherein, the inner wall of the stirring cup 160 is provided with a limiting part 161, a connecting part 192 on the cooking vessel is detachably connected with the limiting part 161, the stirring device 180 is arranged at the bottom of the stirring cup 160 and is positioned below the cooking vessel 190, and the heating element 164 is used for heating the inside of the stirring cup 160.

Specifically, the stopper 161 may be a protrusion formed on the inner wall surface of the stirring cup 160, and the connecting portion 192 may be formed with a groove, and the protrusion may be engaged into the groove by rotating the mounting bracket 191 during the assembly process. It will be appreciated that the connection portion 192 of the mounting bracket 191 and the limit portion 161 of the stirring cup 160 may be configured in other manners, such as a screw connection manner. In actual use, when the cooking vessel 190 is not mounted to the stirring cup 160, the cup cover 170 may also be matched with the limiting portion 161 to cover the upper end opening of the stirring cup 160, so that the food processor 100 has a conventional whipping function.

Further, in the above, after the mounting frame 191 is mounted in the stirring cup 160, the outer wall surface of the annular body of the mounting frame 191 contacts the inner wall surface of the stirring cup 160, and after the container 194 is inserted into the annular body 191a, the outer wall surface of the side wall 195 of the container 194 contacts the inner wall surface of the annular body 191a, so that the annular body 191a of the mounting frame 191 can reduce the escape of the high-temperature steam in the stirring cup 160, thereby improving the heat utilization rate and the heating efficiency. The stirring cup 160 of the present invention may be made of metal, and integrally formed with a bottom, and the stirring device 180 is installed at the bottom, wherein the stirring device 180 may be a stirring blade assembly, which includes a cutter shaft penetrating the bottom of the stirring cup 160 and a stirring blade installed on the cutter shaft, and the stirring blade is located in the stirring cup 160. The heating member 164 may be disposed at the bottom of the stirring cup 160 or at the side of the stirring cup 160, and the heating member 164 may be in the form of a heating pipe, a heating wire or a heating film. In other embodiments, the stirring cup 160 may be a split structure, which is formed by a cup portion and a cup portion, the cup is covered on the bottom of the cup, the heating element 164 may be mounted on the cup or the cup, the heating element 164 may be in the form of an electromagnetic coil, and the heating element 164 may be mounted on the cup when the heating element 164 is in the form of an electromagnetic coil.

In one embodiment, the mixing cup assembly 150 further includes a temperature sensor 163 mounted on the mixing cup 160, wherein the temperature sensor 163 is used to detect the temperature in the mixing cup 160, thereby effectively detecting the temperature during cooking, and then controlling the operation state of the heating member 164, wherein the temperature sensor 163 may be mounted on the side of the mixing cup 160 or on the bottom of the mixing cup 160.

Further, the stirring cup 160 is further provided with a detection structure corresponding to the induction structure 193, and when the induction structure 193 adopts a magnet to form a hall switch structure, the detection structure is a hall switch and a wire which are installed on the stirring cup 160.

Referring to fig. 5 to 9, the present invention further provides a food processor 100, which includes a main machine 110, a stirring cup assembly 150, a water supply device 120, and a slurry discharge valve 130. The specific structure of the stirring cup assembly 150 refers to the above embodiments, and since the food processor 100 adopts all the technical solutions of all the embodiments, at least has all the beneficial effects brought by the technical solutions of the embodiments, and will not be described in detail herein.

The food processor 100 of the present invention may be a wall breaking machine, a soymilk machine, a juicer, a food processor, a stirrer, etc. Wherein the stirring cup assembly 150 is mounted on the main machine 110, and the water supply device 120 is used for injecting liquid into the stirring cup 160; the pulp discharge valve 130 is mounted on the stirring cup 160, the stirring cup 160 is provided with a discharge port 162, and the pulp discharge valve 130 is in butt joint with the discharge port 162.

In an embodiment, the water supply device 120 may be an automatic water supply structure formed by a water tank 121 and a water pump assembly 122, wherein the water pump assembly 122 includes a water pipe 124 connected with the water tank 121, a water pump 123 disposed on a flow path of the water pipe 124, and a spray head 125 connected to an end of the water pipe 124 and mounted on the stirring cup 160, wherein the host 110 includes a housing 111, a driving motor 114 disposed in the housing 111, and a main control board, the water pump 123 is electrically connected to the main control board, the driving motor 114 is in driving coupling with the stirring device 180 on the stirring cup assembly 150, a cooling fan is further mounted under the driving motor 150, and the cooling fan is synchronously rotated to perform cooling under the driving of the driving motor 150. The temperature sensor 163 and the sensing structure 193 on the stirring cup 160 are electrically connected to the main control board of the main machine 110, so that in the use process of the food processor 100, the water pump 123 can be controlled by the main control board to automatically pump water in the water tank 121 into the stirring cup 160, the cleaning and cooking in the food manufacturing process can be realized, and the operation of the heating element 164 can be controlled by acquiring the temperature signal of the temperature sensor 163. It is understood that in other embodiments of the water supply device 120, the water supply device 120 may also be a pipeline directly connected to an external water source and a valve disposed on the pipeline, and the valve may be electrically connected to the main control board, so as to be closed by the main control board controller during the operation of the food processor 100, and of course, the valve may also be manually controlled.

In the invention, the water supply device 120 is preferably in the form of a water tank 121 and a water pump assembly 122, wherein a mounting table 112 is further formed on a casing 111 of the host 110, the water tank 121 is placed on the mounting table 112, further, a first dismounting connecting part such as a hook or a clamping structure is further arranged above the mounting table 112 on the casing 111, a corresponding second dismounting connecting part is also arranged on the water tank 121, the water tank 121 is detachably connected with the casing 111, and the water pump assembly 122 is installed in the casing 111, so that the whole structure is compact.

Further, the spray head 125 of the water pump assembly 122 of the present invention may be located above the cooking vessel 190 or located at a position where the cooking vessel 190 and the mounting frame 191 are staggered in height, when the spray head 125 is located above the cooking vessel 190, water may be sprayed out and then flow through the cooking vessel 190, so that water flow may be effectively utilized to clean food in the cooking vessel 190, and when the cooking vessel 190 and the mounting frame 191 are staggered in height, water flow may be sprayed out by the spray head 125, and thus, the water injection process may be smoother. In order to avoid the liquid in the stirring cup 160 flowing back to the water pump assembly 122 in the use process, the invention can also be provided with a one-way valve on the water pipe 124, wherein the one-way valve is conducted in the direction from the water pump 123 to the spray head 125 and is cut off in the direction from the spray head 125 to the water pump 123, so that the slurry in the stirring cup 160 can be prevented from flowing back in the normal use process, and the food materials in the water pipe 124 are prevented from deteriorating after long-time use, thereby improving the food safety.

In an embodiment, the present invention further forms a placement table 113 below the casing 111 and the pulp discharge valve 130, and the food processor 100 further includes a pulp receiving cup 140, and the pulp receiving cup 140 is placed on the placement table 113. The receiving cup 140 can receive the prepared beverage or the washed liquid during the use of the food processor 100. It can be appreciated that the food processor 100 of the present invention may not be provided with the placement table 113, and the cup-shaped pulp cup 140 is not matched, and the pulp cup 140 is configured for the user.

Further, a control panel electrically connected to the main control board may be further installed on the host 110. In this embodiment, the discharge port 162 is formed at the bottom of the stirring cup 160, and the slurry discharge valve 130 includes a motor, a valve core, a valve seat and a discharge pipe, a discharge channel is formed in the valve seat, and the valve core extends into the valve seat and controls the on-off of the discharge channel under the drive of the motor.

In an embodiment, the stirring cup assembly 150 may be fixedly connected to the host 110, and of course, the stirring cup assembly 150 may be detachable from the host 110, and the temperature sensor 163, the heating element 164 and the sensing structure 193 are electrically connected to the host 110 after the stirring cup assembly 150 is assembled to the host 110, wherein an electrical coupling structure may be formed between the stirring cup assembly 150 and the host 110, and the electrical coupling structure may be a socket or a pin.

The present invention also provides a food manufacturing method, referring to fig. 5 to 10, in an embodiment of the present invention, the method includes the following steps:

s10, soaking: controlling the water supply device 120 to inject liquid into the stirring cup 160 to soak the food materials in the cooking vessel 190 in the stirring cup 160 for a first preset time;

s20, elutriation: controlling the stirring device 180 to stir the liquid in the stirring cup 160 to wash the food materials in the cooking vessel 190, and controlling the slurry discharging valve 130 to be opened to discharge the washed liquid and then to be closed;

s30, curing: the water supply device 120 is controlled to inject a liquid required for cooking into the stirring cup 160, and the heating member 164 is controlled to operate to cook the food materials in the cooking vessel 190.

In this embodiment, the liquid used may be conventional drinking water, or may be a water mixture with additives that the user self-prepares as desired. The following also describes the food preparation method of the present invention in a manner that is conventional for drinking water. In connection with the exemplary structure of the food processor 100 given in the above, the method may be that after a user installs the cooking vessel 190 into the stirring cup 160, the food processor 100 receives a signal that the cooking vessel 190 is installed in place triggered by the sensing structure 193, and after the user presses a function button of the food processor 100 on the control panel, a plurality of components in the food processor 100 are controlled by the main control board to jointly perform a soaking step into the food manufacturing method of the present invention, in the soaking step, the main control board controls the water pump 123 in the water supply device 120 to operate, so that the water pump 123 pumps water in the water tank 121 to be injected into the stirring cup 160 through the water pipe 124 and the spray head 125, in the soaking process, the water pump 123 stops operating after the water injected into the stirring cup 160 is soaked in the food material in the cooking vessel 190, in this process may be by measuring and calculating the capacity of the stirring cup 160 in advance, obtaining the water amount required by the food material, and a flow meter is provided on a pipeline of the water pump assembly 122, and when the flow meter counts the water amount flowing through to reach a set value, the main control board stops operating the water pump assembly 122. In other implementations, the amount of the injected liquid may be determined by the amount of the heated food material, where the amount of the food material may be a value input by a user, or may be determined by a sensor provided in the stirring cup 160 to detect the height of the food material in the cooking vessel 190, or a weighing structure provided in the host 110, and after the cooking vessel 190 is placed in the stirring cup 160, the amount of the food material in the cooking vessel 190 is known through a change of data measured by the weighing system, and thus the height value thereof is determined.

In this embodiment, the first preset time for soaking is 50 minutes to 70 minutes, and when the soaking time is less than 50 minutes, the food material in the cooking utensil 190 absorbs insufficient water, which causes insufficient expansion, so that the soluble sugar in the food material cannot be sufficiently separated out into the liquid in the stirring cup 160, and when the time exceeds 70 minutes, the soluble sugar in the food material can be sufficiently separated out, but the whole food preparation process takes too long, which is not very beneficial to the fast-paced life of people at present. The first preset time of the embodiment can be preferably 60 minutes, so that sugar is fully analyzed, the time is relatively short, the advantages of the two aspects are considered, meanwhile, through the soaking step, the food material can be fully expanded before heating while sugar is separated out, and the subsequent heating time is also facilitated to be shortened.

In one embodiment, in order to precipitate as much soluble sugar as possible in the soaking step, the food preparation method of the present invention further comprises a preheating step, which is performed simultaneously with the soaking step. The preheating step includes: the heating element 164 is controlled to operate to bring the liquid in the stirring cup 160 to a first preset temperature during the soaking step. In the preheating step, the main control board controls the heating element 164 to operate at low power, and in the preheating step, the heating power of the heating element 164 is 200 to 600 watts, and in this process, the heating element 164 can firstly heat at the maximum heating power of 600 watts, so that the liquid in the stirring cup 160 is firstly heated up rapidly, and then the heating element 164 is intermittently operated at low power, for example, 200 watts, so that the liquid in the stirring cup 160 is maintained at the first preset temperature, and thus the heating time can be shortened. In this embodiment, the first preset temperature is 40 ℃ to 60 ℃, in the case that the temperature of the liquid in the stirring cup 160 is too low to be lower than 40 ℃, the molecular movement speed is relatively slow, the time required for the soluble sugar in the food material to be sufficiently dissolved into the liquid is too long, in the case that the temperature is too high to be higher than 60 ℃, the food material has a tendency to be gelatinized during long-time soaking, and thus the precipitation of the sugar is not very favorable, and in this embodiment, the first preset temperature can be set to 45 ℃ to 55 ℃, for example, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃, 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃ and as a preferred embodiment, the first preset temperature can be set to 50 ℃.

According to the invention, the flushing step is arranged, the main control board controls the stirring device 180 to run at a high speed, so that the liquid in the stirring cup 160 flows rapidly, and part of the liquid is flushed into the container 194 through the communication hole 197, so that sugar and impurities remained in the container 194 can be brought out, and the effect of removing the sugar is improved.

Specifically, in the flushing step, the step of controlling the stirring device 180 to stir the liquid in the stirring cup 160 to flush the food material in the cooking vessel 190 and controlling the pulp discharge valve 130 to discharge the flushed liquid includes:

controlling the stirring device 180 to operate in the first stage to stir the soaked liquid so as to perform primary flushing on the food materials in the cooking vessel 190, and controlling the pulp discharging valve to be opened so as to discharge the liquid after primary flushing and then to be closed;

the following procedure was repeated a number of times: the water supply device 120 is controlled to inject the liquid into the stirring cup 160 again, the stirring device 180 is controlled to perform the second stage operation to stir the liquid in the stirring cup 160 so as to flush the food in the cooking vessel 190 again, and the pulp discharge valve 130 is controlled to be opened again so as to discharge the liquid after the re-flushing and then to be closed.

According to the invention, after the food materials are soaked, impurities and sugar contained in the liquid in the stirring cup 160 are more, and part of the impurities and sugar can stay in the cooking utensil 190 due to the structural characteristics of the cooking utensil 190, so that the stirring device 180 is driven to operate in the flushing step to stir the liquid in the stirring cup 160, the flowing speed of the liquid in the stirring cup 180 is increased, the outer wall surface of the cooking utensil 190 is impacted, and part of the liquid enters the cooking utensil 190 through the communication hole 197 and the sugar and the impurities in the cooking utensil are carried out. The same principle is adopted in the process of water injection flushing again, and the aim is to enable the cleaning to be more thorough. In this embodiment, in the flushing step, the rotation speed of the stirring device 180 is 8000r/min to 20000r/min and the duration is 5 to 15 min when the stirring device 180 is operated in the first stage and the second stage, in the flushing step, the rotation speed of the stirring device 180 is too low, for example, below 8000r/min, the flow speed of the liquid in the stirring cup 160 is relatively slow, the flow speed of the liquid after passing through the communication hole 197 is further reduced, which is not beneficial to stirring the food in the cooking vessel 190, and takes away sugar and impurities between the food particles, while in the flushing step, the rotation speed of the stirring device 180 is too high, for example, above 20000r/min, the flow speed of the liquid may be too fast, and the impact force of the food in the cooking vessel 190 after entering the communication hole 197 may cause the risk of the food to splash out of the cooking vessel 190, and in this embodiment, in the flushing process, the rotation speed of the stirring device 180 may be 10000r/min to 15000r/min, and as a preferred embodiment, the rotation speed of the stirring device 180 is 11000r/min to 12000r/min.

Meanwhile, in the flushing process, whether the flushing is performed for the first time or the flushing is performed for the second time, the stirring device 180 is operated for 5 to 15 minutes, so that the dual advantages of the cleaning effect and the shortening of the manufacturing time are also achieved. Also in view of the cleaning effect and shortening the manufacturing time, the duration of the operation of the stirring device 180 during the rinsing is preferably 8 to 10 minutes, and the number of cycles of the re-rinsing may be 1, 2, 3, etc. times during the re-water rinsing of the rinsing step.

Further, in the food preparation method of the present invention, before each liquid discharge operation, the stirring device is controlled to stop running and the heating member 164 is controlled to stop heating, and the food preparation method is allowed to stand for settling, wherein the setting time in the standing process is 30 seconds to 2 minutes, preferably 1 minute, so that the cleaned impurities and sugar can be settled to the bottom of the stirring cup 160, and the sugar and impurities can be more conveniently discharged after the slurry discharge valve 130 is opened.

In summary, according to the food manufacturing method of the invention, the soluble sugar in the food material is effectively separated out through the soaking step, and the separated sugar can be discharged through the washing step and then the food is cooked, so that the food with lower sugar content can be manufactured in the food processor 100, the low-sugar diet requirement of people is met, and the use of the food processor 100 is more convenient.

In one embodiment, the curing step includes:

controlling the water supply device 120 to inject the liquid which is not filled with the food materials in the cooking vessel 190 into the stirring cup 160;

controlling the heating member 164 to operate to heat the liquid in the stirring cup 160 to cook the food material in the cooking vessel 190 and to achieve a preset doneness, as can be seen in fig. 7, where we see that the liquid level in the stirring cup 160 is higher than the food material and that the liquid discharged during the previous panning process is present in the receiving cup 140;

after cooking, controlling the slurry discharge valve 130 to be opened so that the liquid level in the stirring cup 160 is lower than the bottom surface of the cooking vessel 190, and then controlling the slurry discharge valve 130 to be closed;

next, the heating member 164 is controlled to operate to heat the liquid remaining in the stirring cup 160 to generate high temperature steam by which the food in the cooking vessel 190 is steamed. This process can be seen with reference to fig. 8, where we see that the liquid level in the stirring cup 160 is lower than the food material and the liquid level in the receiving cup 140 is higher than that of fig. 7 because part of the liquid is still drained after cooking, and the lid 170 is placed over the flange 1951 of the container 194 during the curing step to reduce the escape of hot steam.

In this embodiment, in the cooking process, the food material is cooked to a preset degree of ripeness, so that the food material can be cooked to a differential degree of ripeness in the cooking process, and when the differential degree is reached, starch in the food material is in a second stage (irreversible water absorption stage) of the gelatinization process, and in this stage, water starts to truly enter into a gap between starch microcrystals, a large amount of irreversible water absorption is performed, and the birefringence phenomenon is gradually blurred to disappear (also called crystallization and dissolution), so that the starch can be obviously found to be changed from a grey-white particle body to a snowy-white expansion body, and the expansion degree reaches 50-100 times of the original volume. At this time, the crystal structure of most of the resistant starch in the food material is not destroyed, i.e., is still in a polysaccharide state that is not easily absorbed. In the previous step, most of soluble sugar is already separated and removed, during the cooking process of the curing step, the food material is in a state with higher resistant starch content, the soluble sugar can still be effectively separated into the liquid of the stirring cup 160, and the soluble sugar is discharged through the slurry discharging valve 130, and during the cooking process, because the liquid level is lower than the food material in the cooking vessel 190, the sugar can not be immersed into the food again in the whole process, so that the sugar content in the prepared food can be further reduced, and the invention has the advantage that the ratio of resistant starch contained in the food can be maximally improved through two substeps in the curing step, thereby meeting the requirements of healthy diet of people.

Further, in an embodiment, the step of controlling the heating element 164 to heat the liquid in the stirring cup 160 to cook the food material in the cooking vessel 190, and making the food material reach the preset doneness degree includes:

the heating element 164 is controlled to heat the liquid in the stirring cup 160 to a second preset temperature and cook the food materials in the cooking vessel 190 for a second preset time at the second preset temperature, and then the heating element is controlled to heat the liquid in the stirring cup 160 to a third preset temperature and cook the food materials in the cooking vessel 190 for a third preset time at the third preset temperature, so that the food materials reach a preset doneness degree, wherein the second preset temperature is lower than the third preset temperature. In the cooking process of the food, the heating power of the heating element is 800-2000 watts, the second preset temperature is 50-80 ℃, the second preset time is 2-5 minutes, the third preset temperature is greater than or equal to 95 ℃, and the third preset time is 5-10 minutes.

In combination with the above, the invention aims to make starch in the food material enter the second stage of gelatinization by boiling, so that the boiling is further divided into two processes, namely a low-temperature boiling process and a high-temperature boiling process, wherein the temperature is controlled to be 50-80 ℃ in the low-temperature boiling process and the duration is controlled to be 2-5 minutes, and the temperature can be inversely related to the time, namely, when the temperature is higher in the low-temperature boiling process, the boiling time is correspondingly shortened, and the water can fully permeate into the food material from the outside in the low-temperature boiling process to achieve the purpose of full expansion by setting the parameters. After the low-temperature boiling, the high-temperature boiling is performed immediately, and the expansion of the food material can quickly reach the second stage of starch gelatinization through the high-temperature boiling, so that the manufacturing time is shortened.

Further, in the step of controlling the slurry discharge valve 130 to be opened so that the liquid level in the stirring cup 160 is lower than the bottom surface of the cooking vessel 190, the liquid level in the stirring cup 160 is 5 mm to 60 mm lower than the bottom surface of the cooking vessel 190. In this embodiment, the cooking process can ensure that the food material in the cooking vessel 190 is cooked while the maximum resistant starch content is maintained therein, so as to reduce the sugar content in the cooked food, so that when the distance between the liquid surface in the stirring cup 160 and the bottom surface of the cooking vessel 190 is too small, for example, less than 5 mm, during the cooking process, the boiling liquid in the cooking process may be sputtered into the cooking vessel 190, and the food material absorbs too much moisture during the cooking process, so that the stored resistant starch content is reduced, and when the distance between the liquid surface in the stirring cup 160 and the bottom surface of the cooking vessel 190 is too large, more than 60 mm, the heating efficiency is reduced due to the elongation of the heat transfer path during the cooking process, so that the manufacturing time is increased.

In an embodiment, the food preparation method further comprises a regeneration step, the regeneration step comprising an air cooling step after the curing step; or the regeneration step comprises a water cooling step; or the regeneration step comprises an air cooling step and a water cooling step which can be performed in an exchangeable sequence;

Wherein, the air cooling step includes: controlling the pulp discharging valve 130 to be kept in an open state, and controlling the stirring device 180 to operate so as to generate air flow to blow the cooking utensil 190, so that cooked food materials in the cooking utensil 190 are cooled;

the water cooling step comprises the following steps: the water supply device 120 is controlled to inject liquid into the stirring cup 160, and the food cooked in the cooking vessel 190 is cooled by the injected liquid.

Specifically, in the regeneration step, referring to fig. 9, at this time, when the pulp discharge valve 130 is in an opened state, during the operation of the stirring device 180, an external air flow is driven to enter the stirring cup 160 and blow to the cooking vessel 190, and the air flow enters the cooking vessel 190 through the communication hole 197, so that the meal in the cooking vessel 190 is cooled, during this process, the cup cover 170 may be completely opened or partially opened, and during the air cooling step, the rotation speed of the stirring device 180 is 8000r/min to 20000r/min, and the operation duration is 3 minutes to 10 minutes, which is understandable, wherein the rotation speed of the stirring device 180 is inversely related to the duration, that is, in the case of higher rotation, the duration is short. In this embodiment, during the air cooling process, the rotation speed of the stirring device 180 is low, for example, below 8000r/min, the airflow speed is low, the cooling time is relatively long, and at a high rotation speed, for example, above 20000r/min, the airflow speed is too high, which may cause the food in the cooking vessel 190 to splash, the rotation speed of the stirring device 180 may be 10000r/min to 15000r/min, and as a preferred embodiment, the rotation speed of the stirring device 180 is 11000r/min to 12000r/min, and the duration is 5 minutes to 8 minutes. Thus, by the above parameter settings, an effective cooling of the food material in the cooking vessel 190 can be achieved within a relatively reasonable period of time.

In the water cooling step, the slurry discharging valve 130 may be kept in an open state, the water supply device 120 is controlled to spray water from the spray head 125 into the container 194, the water flow takes away heat of the prepared meal and directly discharges the heat through the discharge port 162 for a period of time, for example, several minutes, after cooling, the slurry discharging valve 130 is kept in an open state, and the water drying operation is performed, or in the water cooling step, the slurry discharging valve 130 may be controlled to be kept in a closed state during water filling, so that the liquid level in the stirring cup 160 rises until the meal in the container 194 is soaked in cooling water for a period of time, for example, several minutes, then the slurry discharging valve 130 is controlled to be opened to discharge the liquid, and in the case that the regeneration step includes both the air cooling step and the water cooling step, the water cooling step may be performed simultaneously with the air cooling step in the former case, so that the time is saved. In this embodiment, the prepared meal is cooled in the retrogradation step, so that the content of resistant starch in the prepared meal is increased, the absorption of sugar after eating can be reduced, and the retrogradation step also makes the prepared meal chewy and better in taste.

In an embodiment, the regenerating step may further include the steps of:

controlling the slurry discharging valve 130 to be opened to discharge the liquid in the stirring cup 160 and then to be closed;

controlling the water supply device 120 to inject normal temperature liquid into the stirring cup 160, cooling the cooked food materials in the cooking vessel 190 by using the normal temperature liquid, and then controlling the pulp discharge valve 130 to be opened to discharge the liquid in the stirring cup and then to be closed;

the water supply device 120 is controlled to inject the normal temperature liquid into the stirring cup 160 again, the heating element is controlled to heat the normal temperature liquid in the stirring cup to a fourth preset temperature, the food materials in the cooking vessel 190 are heated for a fourth preset time by the liquid with the fourth preset temperature, and then the pulp discharging valve 130 is controlled to open so as to discharge the liquid in the stirring cup 160. In this embodiment, in the step of controlling the heating element 164 to heat the liquid in the stirring cup 160 to a fourth preset temperature and heating the food in the cooking vessel 190 with the liquid at the fourth preset temperature for a fourth preset time, the heating power of the heating element 164 is 200 watts to 600 watts, the fourth preset temperature is 60 ℃ to 90 ℃, and the fourth preset time is 2 minutes to 5 minutes. The regeneration step is carried out in a water cooling mode, and the food is further heated after being cooled by water, so that the food has warm taste and better taste.

It can be appreciated that in an embodiment, the food processor 100 of the present invention integrates a memory and a processor on a main control board, and the memory stores a control program of the food processor 100 running on the processor, and the control program of the food processor 100 implements the steps of the food manufacturing method as described above when executed by the processor.

The present invention also proposes a computer readable storage medium having stored thereon a control program of a food processor 100, which when executed by a processor implements the steps of the food preparation method as described above.

Specifically, the non-volatile computer readable storage medium may be provided in the food processor 100, or may be provided in a terminal such as a server, and the food processor 100 is connected to the terminal by a wired or wireless manner to obtain corresponding computer executable instructions.

For the purposes of this description, a "readable storage medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). In addition, the computer readable medium may even be paper or other suitable medium on which the program is printed, as the program may be electronically captured, via, for instance, optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner, if necessary, and then stored in a computer memory.

The above-mentioned storage medium may be a read-only memory, a magnetic disk or an optical disk, or the like.

The foregoing description is only of the optional embodiments of the present invention, and is not intended to limit the scope of the invention, and all the equivalent structural changes made by the description of the present invention and the accompanying drawings or the direct/indirect application in other related technical fields are included in the scope of the invention.

Claims

1. The utility model provides a cooking utensil, is applied to food processor, and food processor includes the stirring cup, its characterized in that, cooking utensil includes:

the mounting frame is provided with a connecting part which is used for being connected with the wall surface of the stirring cup or the food processor; and

2. The cooking vessel of claim 1, wherein said mounting comprises an annular body, said connecting portion being connected to said annular body, said container portion passing through and being carried by said annular body.

3. Cooking vessel according to claim 2, wherein the container comprises a side wall of cylindrical configuration and a bottom wall connected to one end of the cylindrical configuration, the annular body radially abutting against the outer wall surface of the side wall to support the container, the bottom wall and the side wall being provided with the communication hole.

4. A cooking vessel according to claim 3, wherein the tubular structure formed by the side walls is arranged with a decreasing outer diameter in a direction towards the bottom wall.

5. A cooking vessel according to claim 3, wherein the aperture of the communication aperture is less than or equal to 3 mm.

6. A cooking vessel according to claim 3, wherein the distance from the opening defining the container to the bottom wall is H;

7. The cooking vessel of claim 1 wherein said container comprises a bottom wall and a side wall, said side wall defining said opening at an end remote from the bottom wall, said side wall further defining a flange portion at said opening for supporting a lid of said food processor.

8. Cooking vessel according to any of the claims 1 to 7, wherein the mounting frame is further provided with sensing means for mounting status detection.

9. The cooking vessel of claim 8 wherein said sensing structure comprises a tab formed on said mounting bracket and a magnet mounted to said tab.

10. A blender cup assembly comprising:

cooking vessel according to any of claims 1 to 9, wherein the connection portion on the cooking vessel is detachably connected to the limit portion;

and the heating piece is used for heating the inside of the stirring cup.

11. The mixing cup assembly of claim 10 wherein the stop portion is a tab and the connecting portion is formed with a slot into which the tab snaps.

12. A food processor, comprising:

a host;

a blender cup assembly according to claim 10 or 11, mounted to the main machine;

The water supply device is used for injecting liquid into the stirring cup; and

13. A method of making a food, the method comprising the steps of:

14. The food preparation method of claim 13, wherein the first preset time is 50 to 70 minutes.

15. The food preparation method of claim 13 or 14, further comprising a pre-heating step, the pre-heating step being performed simultaneously with the immersing step;

the preheating step includes: the heating element is controlled to operate so as to maintain the liquid in the stirring cup at a first preset temperature.

16. The food preparation method of claim 15, wherein in the preheating step, the heating power of the heating member is 200 watts to 600 watts, and the first preset temperature is 40 ℃ to 60 ℃.

17. The method of food preparation according to claim 13, wherein in the flushing step, before the step of controlling the pulp discharge valve to discharge the flushed liquid, further comprises:

18. The food preparation method of claim 17, wherein the set time is 30 seconds to 2 minutes without heating during the standing.

19. The method of claim 13, wherein in the rinsing step, the step of controlling the stirring device to stir the liquid in the stirring cup to rinse the food material in the cooking vessel, and controlling the slurry discharge valve to discharge the rinsed liquid comprises:

20. The food preparation method of claim 19, wherein the stirring device is operated in the first stage and the second stage at a rotational speed of 8000r/min to 20000r/min for a duration of 5 to 15 minutes.

21. The method of food preparation according to claim 13, wherein the step of curing comprises:

22. The method of claim 21, wherein the step of controlling the heating member to heat the liquid in the stirring cup to cook the food material in the cooking vessel and to reach the predetermined doneness comprises:

23. The method of claim 22, wherein the heating power of the heating element is 800-2000 watts, the second preset temperature is 50-80 ℃, the second preset time is 2-5 minutes, the third preset temperature is 95 ℃ or higher, and the third preset time is 5-10 minutes during cooking of the food.

24. The method of food preparation according to claim 21 wherein in the step of controlling the slurry discharge valve to open such that the liquid level in the mixing cup is between 5 mm and 60 mm below the bottom surface of the cooking vessel.

25. The food preparation method of claim 13, further comprising a retrogradation step, wherein the retrogradation step follows the maturing step, the retrogradation step comprising an air cooling step; or the regeneration step comprises a water cooling step; or the regeneration step comprises an air cooling step and a water cooling step which can be performed in an exchangeable sequence;

26. The food preparation method of claim 25, wherein in the air cooling step, the stirring device is operated at a rotational speed of 8000r/min to 20000r/min for a duration of 3 minutes to 10 minutes.

27. The food preparation method of claim 13, further comprising a retrogradation step, the retrogradation step following the maturing step, the retrogradation step comprising:

28. The method of claim 27, wherein in the step of controlling the heating of the heating member such that the liquid in the stirring cup is heated to a fourth preset temperature and heating the food in the cooking vessel with the liquid of the fourth preset temperature for a fourth preset time, the heating power of the heating member is 200 watts to 600 watts, the fourth preset temperature is 60 ℃ to 90 ℃, and the fourth preset time is 2 minutes to 5 minutes.

29. A food processor, characterized in that the food processor comprises a host machine, a water supply device arranged on the host machine, a stirring cup assembly arranged on the host machine, and a pulp discharging valve arranged on the stirring cup assembly, wherein the stirring cup assembly comprises a stirring cup, a heating piece for heating the stirring cup, and a stirring device and a cooking vessel arranged in the stirring cup, the food processor further comprises a memory, a processor and a control program of the food processor, the control program of the food processor is stored on the memory and can run on the processor, and the control program of the food processor is executed by the processor to realize the steps of the food manufacturing method according to any one of claims 13 to 28.

30. A computer readable storage medium, characterized in that the computer readable storage medium has stored thereon a control program of a food processor, which when executed by a processor, implements the steps of the food preparation method according to any one of claims 13 to 28.