CN117378936A - Humidification baking cooking method and cooking appliance - Google Patents
Humidification baking cooking method and cooking appliance Download PDFInfo
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- CN117378936A CN117378936A CN202311509461.7A CN202311509461A CN117378936A CN 117378936 A CN117378936 A CN 117378936A CN 202311509461 A CN202311509461 A CN 202311509461A CN 117378936 A CN117378936 A CN 117378936A
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- 238000010411 cooking Methods 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000010438 heat treatment Methods 0.000 claims abstract description 78
- 235000013305 food Nutrition 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 36
- 238000010025 steaming Methods 0.000 claims abstract description 30
- 235000019640 taste Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 109
- 238000002347 injection Methods 0.000 claims description 66
- 239000007924 injection Substances 0.000 claims description 66
- 239000008236 heating water Substances 0.000 claims description 3
- 238000005485 electric heating Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 11
- 238000001704 evaporation Methods 0.000 description 17
- 230000008020 evaporation Effects 0.000 description 11
- 238000010586 diagram Methods 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- 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
- 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
- A47J37/0664—Accessories
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
- Cookers (AREA)
Abstract
The invention discloses a humidifying and baking cooking method and a cooking appliance, comprising the following steps: dividing food material types, and setting a plurality of different expected tastes for each food material type; according to different expected tastes, a plurality of selectable cooking gears are correspondingly arranged, and each cooking gear is provided with a control curve of different cooking humidity and cooking temperature; each cooking gear is at least provided with a steaming stage and a pure baking stage, and controls the corresponding humidifying device to work and the corresponding heating device to work according to the control threshold value of the control curve in the steaming stage and controls the corresponding humidifying device not to work and the corresponding heating device to work according to the control threshold value of the control curve in the pure baking stage; and selecting a cooking gear according to the current food type, and executing food cooking. By establishing different cooking gears and setting different cooking control curves in the different gears, different cooking stages are controlled according to the cooking curves to cook in different cooking environments, and the preference demands of the same meat with different tastes are met.
Description
Technical Field
The application relates to the technical field of cooking utensil manufacturing, in particular to a humidifying and baking cooking method and a cooking utensil.
Background
The oven is a sealed electric appliance for baking food or drying products, and the food is baked by utilizing radiant heat emitted by an electric heating element, and the oven generally adopts high temperature of 120-250 ℃ to bake the food at present.
However, the continuous high temperature can lead to rapid water loss of the food, so that the meat food is easy to dry firewood, and the meat tenderness is affected, thereby leading to poor mouthfeel. The related art discloses a control method of a steam oven, and Chinese patent application No. 201911073632. X provides a humidifying and baking method, which comprises the following steps: according to the cooking menu, the fixed humidification steam quantity is matched for different dishes, wherein the steam quantity is controlled by the water adding times and the water adding quantity each time, and the problem of dry firewood of meat food can be solved by the method.
In view of the above-mentioned related art, the inventors believe that the tenderness and juicy mouthfeel after cooking are also fixed due to the fixed amount of humidification of the dishes when the related art steam oven is in use. In the actual use process, the requirements of different crowds on the taste are inconsistent due to different taste preferences of users.
Disclosure of Invention
In order to meet different taste requirements of different crowds, the application provides a humidifying and baking cooking method and a cooking utensil, different cooking gears are established based on a steam humidifying device, different cooking control curves are set in different gears, different cooking stages are controlled according to the cooking curves, different cooking environments are used for cooking, the same meat is fresh, tender and juicy to different degrees, and therefore taste preference requirements of different users are met.
The application provides a humidifying and baking cooking method and a cooking appliance.
In a first aspect, the present application provides a method for humidifying and baking cooking, which adopts the following technical scheme:
a method of humidified roast cooking comprising the steps of:
dividing food material types, and setting a plurality of different expected tastes for each food material type;
according to different expected tastes, a plurality of selectable cooking gears are correspondingly arranged, and each cooking gear is provided with a control curve of different cooking humidity and cooking temperature;
each cooking gear is at least provided with a steaming stage and a pure baking stage, and controls the corresponding humidifying device to work and the corresponding heating device to work according to the control threshold value of the control curve in the steaming stage and controls the corresponding humidifying device not to work and the corresponding heating device to work according to the control threshold value of the control curve in the pure baking stage;
and selecting a cooking gear according to the current food type, and executing food cooking.
Through adopting above-mentioned technical scheme, through establishing different culinary art gears, set up the humidification roast culinary art method of different culinary art control curves in different gears to cook with different culinary art environment according to the culinary art curve in different culinary art stages, realize the fresh tender succulent nature of same meat different degree, satisfy different user taste preference demands.
Optionally, the heating device comprises a hot air heating device and a water heating device; the steaming and baking stage comprises the following steps:
firstly, water is injected into a humidifying device;
and then the injected water is heated by the water heating device, and the food material is steam-cooked by the steam formed after heating.
By adopting the technical scheme, the water is added first and then heated, so that the probability of thermal runaway can be reduced, and the use safety is improved.
Optionally, detecting the temperature of the side part of the food material accommodating chamber after water is injected into the humidifying device;
when the side temperature reaches a preset first temperature threshold value, the hot air heating device stops working, and when the side temperature is lower than the preset first temperature threshold value, the hot air heating device starts working; wherein different cooking ranges match different preset first temperature thresholds.
By adopting the technical scheme, the temperature of the cooking environment is raised and kept in advance, so that the temperature of the cooking environment of food materials is not too low, and the probability that steam heating meets condensation beads is reduced.
Optionally, water is injected into the humidifying device, which includes: the water injection system is used for controlling the single water injection time and the water injection times according to preset control conditions according to the single water injection time and the water injection times corresponding to the cooking gear matching.
By adopting the technical scheme, the controllability of humidity is improved by injecting water according to times, and meanwhile, the heating and evaporating efficiency is improved.
Optionally, acquiring the current water injection times, and matching preset water injection times thresholds according to different cooking gears;
if the current water injection times do not reach the water injection times threshold value, continuing to inject water according to times;
and ending the water injection if the current water injection times reach the water injection times threshold value.
By adopting the technical scheme, according to the water injection times, different cooking conditions are adjusted so as to cook different tastes with the same food material.
Optionally, the controlling the single water injection time and the number of water injections according to the preset control conditions includes:
heating water injected by the humidifying device, and obtaining the temperature of the water heating device;
and when the temperature of the water heating device reaches a preset second temperature threshold value, performing next water injection.
By adopting the technical scheme, when the evaporation capacity changes, the temperature of the heating part changes accordingly, so that the evaporation state of the heating part can be judged, the timely water supplementing is convenient, and a small amount of water storage can be ensured to realize faster heating evaporation.
Optionally, when the steaming and baking stage is entered, the food material accommodating chamber is controlled to exhaust air and is maintained until the steaming and baking stage is finished.
By adopting the technical scheme, the probability that smoke dust and redundant water vapor generated by heating affect the taste of food is reduced.
Optionally, the pure baking stage comprises: and continuously heating the bottom and the side of the food material accommodating chamber respectively according to different temperature thresholds preset by different cooking gears until a preset continuous heating time threshold is reached.
Through adopting above-mentioned technical scheme, through the heating control of lateral part and bottom for food material heating is more even.
Optionally, the steaming and baking stage and the pure baking stage of each cooking gear are circularly performed, and specifically include:
firstly, steaming and baking, and then, pure baking;
and (3) entering a steaming and baking stage again after the pure baking stage is executed according to the preset execution time of the pure baking stage, and performing the steaming and baking stage and the pure baking stage in the cycle until the cooking time corresponding to the cooking gear is reached, and ending the cooking.
In a second aspect, the present application provides a cooking appliance, which adopts the following technical scheme:
the utility model provides a cooking utensil, includes the utensil main part, be equipped with humidification device, heating device on the utensil main part, and respectively with humidification device with heating device electric connection's controller, be equipped with the cavity that is used for depositing edible material in the utensil main part, the lateral part and the bottom of cavity are equipped with temperature sensor respectively, temperature sensor with controller electric connection.
In summary, the present application includes at least one of the following beneficial technical effects: food materials are distinguished, meanwhile, different cooking control curves are set in different cooking gears by means of a humidifying and baking cooking method, cooking is carried out in different cooking environments in different cooking stages according to the cooking curves, the fresh, tender and juicy properties of the same meat with different degrees are achieved, and the taste preference demands of different users are met.
Drawings
FIG. 1 is a block flow diagram of the overall process of the humidified baking cooking method of the present application;
FIG. 2 is a flow chart of the steaming stage of the present application;
FIG. 3 is a block diagram of the flow relationship between the steam and the pure bake phases of the present application;
fig. 4 is a block diagram of the cooking appliance of the present application.
Detailed Description
The present application is described in further detail below in conjunction with figures 1-4.
The embodiment of the application discloses a humidifying and baking cooking method.
Example 1
Referring to fig. 1, the method of humidifying roast cooking includes the steps of:
dividing food material types, and setting a plurality of different expected tastes for each food material type;
according to different expected tastes, a plurality of selectable cooking gears are correspondingly arranged, and each cooking gear is provided with a control curve of different cooking humidity and cooking temperature;
each cooking gear is at least provided with a steaming stage and a pure baking stage, and controls the corresponding humidifying device to work and the corresponding heating device to work according to the control threshold value of the control curve in the steaming stage and controls the corresponding humidifying device not to work and the corresponding heating device to work according to the control threshold value of the control curve in the pure baking stage;
and selecting a cooking gear according to the current food type, and executing food cooking.
Illustratively, the cooking method is based on a steam humidifying device, and creates environments with different humidity in the cavity; wherein, the humidification roast cooking procedure includes the roast stage of steam and pure roast stage, through adjusting the culinary art time, the temperature of each stage of water injection time and humidification roast to realize juice control through humidity control, realize the friability control through pure heating, establish the roast cooking method of humidification of high, well, low three gear, realize the fresh tender succulent of meat different degrees.
When the food is used, the user is ready to eat, selects the corresponding cooking menu or meat type, and selects the required taste and the corresponding gear, such as crisp outside and crisp inside, crisp outside and tender inside, soft, tender and juicy. For the taste of the crisp outside and the crisp inside, matching with a low-humidity gear humidifying and baking program; for the taste with crisp outside and tender inside, selecting a medium-wet gear humidifying and baking procedure; for soft, tender and juicy taste, a high-humidity gear humidifying and baking procedure is selected.
In this embodiment, the heating device includes a hot air heating device and a water heating device, the hot air heating device includes a hot air heating tube on a side; the water heating device comprises heating components corresponding to the evaporating discs; it is known that humidifying devices comprise a chamber bottom evaporation tray and a water injection system.
Firstly, entering a humidification baking steam baking stage, and matching different humidification amounts and cooking curves according to meat types and tastes by a system.
Firstly, injecting water into the humidifying device according to a preset control curve;
and then the injected water is heated by the water heating device, and the food material is steam-cooked by the steam formed after heating.
In order to reduce the interference of the smoke gas to the taste of food, after the system is matched with different humidifying gears, the steam humidifying device and the smoke stove exhaust device start to work.
Wherein, humidification device includes cavity bottom evaporation pan, water injection system to carry out the water injection to the evaporation pan according to the time, refer to fig. 2, water injection system matches suitable single water injection time and water injection number of times according to the humidification gear, and according to preset control curve, controls single water injection time, and water injection number of times.
By way of example, the low wet gear single water injection time is 1-5 s; the middle wet gear is 2-10 s, and the high wet gear is 3-15 s.
After water is injected into the humidifying device, namely after water is injected into the bottom evaporation tray, the side hot air heating pipes and the outer ring of the steam heating tray start to heat water to generate steam, the side temperature of the food material accommodating chamber is detected, and after the side temperature reaches a preset threshold value, steam cooking is performed on the food material; for example: when heating, the side temperature sensor is required to reach a preset first temperature threshold T1, and the temperature T1 is more than 120 ℃ and less than or equal to 250 ℃.
In addition, after the temperature of the side part reaches T1, steam cooking is carried out on the food material, the hot air heating device stops working, and when the temperature of the side part is lower than a first preset threshold value, the hot air heating device starts working; the first preset threshold value is different according to the cooking range.
In the process, the current water injection times are obtained, and preset water injection times thresholds are matched according to different cooking gears;
if the current water injection times do not reach the water injection times threshold value, continuing to inject water according to times;
and ending the water injection if the current water injection times reach the water injection times threshold value.
It should be noted that the injection of water into the humidifying device comprises: the water injection system is used for controlling the single water injection time and the water injection times according to preset control conditions according to the single water injection time and the water injection times corresponding to the cooking gear matching.
Wherein, control single water injection time and water injection number of times according to preset control condition, it includes: heating water injected by the humidifying device, and obtaining the temperature of the water heating device;
and when the temperature of the water heating device reaches a preset second temperature threshold value, performing next water injection.
For example: when the bottom temperature sensor below the evaporating pan reaches a preset second temperature T2, the T2 is more than 100 ℃, and then the water in the evaporating pan is evaporated, so that the next water injection can be performed. When the water injection times reach the preset times P1, the P1 is less than or equal to 5 times, namely the stage is judged to be finished, and the outer ring of the steam heating disc stops working.
When the evaporation amount changes, the temperature of the heating part changes, so that the evaporation state of the heating part can be judged, the timely water supplementing is convenient, and a small amount of water storage can be ensured to realize faster heating and evaporation.
It should be noted that, during the steaming and baking stage, the food material accommodating chamber is controlled to be exhausted and maintained until the steaming and baking stage is finished.
After the steam baking stage is finished, the steam baking stage enters a pure baking stage, wherein the pure baking stage comprises the following steps: and continuously heating the bottom and the side of the food material accommodating chamber respectively according to different temperature thresholds preset by different cooking gears until a preset continuous heating time threshold is reached.
Illustratively, the steam humidifying device and the outer ring of the steam heating plate do not work in the pure baking stage, and the heating is started through the side hot air heating pipe and the lower heating pipe so as to reach the preset third temperature T3; wherein, for low-humidity gear, the pure baking time is more than or equal to 140 ℃ and less than or equal to 250 ℃ and is more than or equal to 5min and less than or equal to 15min; for the medium-wet gear, T3 is more than 120 ℃ and less than or equal to 250 ℃, and the pure baking time is more than 0 and less than or equal to 10 minutes; for the high-humidity gear, T3 is more than 120 ℃ and less than or equal to 200 ℃, and the pure baking time is more than 0 and less than or equal to 3 minutes.
Referring to fig. 3, in order to improve the cooking effect, the steaming and baking stages and the pure baking stages of each cooking stage are cyclically performed, and specifically include:
firstly, steaming and baking, and then, pure baking;
and (3) entering a steaming and baking stage again after the pure baking stage is executed according to the preset execution time of the pure baking stage, and performing the steaming and baking stage and the pure baking stage in the cycle until the cooking time corresponding to the cooking gear is reached, and ending the cooking.
For example: after the pure baking time is over, the steam baking stage is carried out again, and the steam baking stage is circularly operated until the whole cooking time t4 of the dish spectrum is reached, wherein t4 is more than 0 and less than or equal to 120min.
The food material cooking machine is characterized in that the steaming and baking can improve the freshness of the food material, the pure baking can improve the brittleness of the food material, the freshness and the brittleness of the food material are confirmed according to a cooking curve, and the food material is repeatedly adjusted, so that the food material can be cooked more uniformly according to the expected taste, and the probability of taste change caused by extreme environment is reduced; and the overall cooking duration of the recipe is related to the type of meat and the desired mouthfeel selected, the time being non-fixed, and is given here by way of illustration and not limitation.
Example 2
Example 2 is different from example 1 in that the cooking method of cyclically operating the steam-roast stage to the pure-roast stage is replaced with the cooking method of cyclically operating the steam-roast stage to the pure-roast stage.
The first stage is still a steam baking stage, and the water injection system is matched with proper single water injection time and water injection times according to the humidifying gear.
Exemplary illustration is made, wherein the single water injection time of the low wet gear is 1-3 s; the middle wet gear is 2-5 s, and the high wet gear is 3-7 s.
After the bottom evaporation tray is filled with water, the side hot air heating pipe and the outer ring of the steam heating tray start to heat water to generate steam, and the side temperature sensor is required to reach a preset first temperature threshold T1 when heating, wherein T1 is more than 120 ℃ and less than or equal to 250 ℃. When the bottom temperature sensor below the evaporating pan reaches a preset second temperature T2, the T2 is more than 100 ℃, and then the water in the evaporating pan is evaporated, so that the next water injection can be performed. When the water injection times reach the preset times P1, P1 is more than or equal to 3 and less than or equal to 50 times, namely the stage is judged to be finished, and the outer ring of the steam heating disc stops working. Wherein the water injection times of different gears are the same.
After the steam baking stage is finished, the pure baking stage is carried out. The outer rings of the steam humidifying device and the steam heating disc do not work at the stage, the side hot air heating pipes and the lower heating pipes start to heat so as to reach a preset third temperature T3, and for a low-humidity gear, the pure baking time is more than or equal to 140 ℃ and less than or equal to 250 ℃ and more than 10min and less than or equal to 50min; for the medium-wet gear, T3 is more than 120 ℃ and less than or equal to 250 ℃, and the pure baking time is more than 10min and less than or equal to 30min; for the high-humidity gear, T3 is more than 120 ℃ and less than or equal to 200 ℃, and the pure baking time is more than 0 and less than or equal to 10 minutes. And (5) reaching the baking time, namely finishing cooking.
Example 3
The embodiment of the application also discloses a cooking appliance, and the humidifying and baking cooking method of any one of the embodiment 1 and the embodiment 2 is adopted.
Referring to fig. 4, the cooking appliance comprises an appliance main body, wherein a humidifying device, a heating device and a controller are arranged on the appliance main body and are respectively and electrically connected with the humidifying device and the heating device, a cavity for storing food materials is arranged in the appliance main body, temperature sensors are respectively arranged at the side part and the bottom of the cavity, and the temperature sensors are electrically connected with the controller.
The foregoing are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in any way, therefore: all equivalent changes in structure, shape and principle of this application should be covered in the protection scope of this application.
Claims (10)
1. A method of humidifying and baking cooking, characterized by: the method comprises the following steps:
dividing food material types, and setting a plurality of different expected tastes for each food material type;
according to different expected tastes, a plurality of selectable cooking gears are correspondingly arranged, and each cooking gear is provided with a control curve of different cooking humidity and cooking temperature;
each cooking gear is at least provided with a steaming stage and a pure baking stage, and controls the corresponding humidifying device to work and the corresponding heating device to work according to the control threshold value of the control curve in the steaming stage and controls the corresponding humidifying device not to work and the corresponding heating device to work according to the control threshold value of the control curve in the pure baking stage;
and selecting a cooking gear according to the current food type, and executing food cooking.
2. The method of humidified roast cooking according to claim 1, wherein: the heating device comprises a hot air heating device and a water heating device; the steaming and baking stage comprises the following steps:
firstly, water is injected into a humidifying device;
and then the injected water is heated by the water heating device, and the food material is steam-cooked by the steam formed after heating.
3. The method of humidified roast cooking according to claim 2, wherein:
after water is injected into the humidifying device, detecting the temperature of the side part of the food material accommodating chamber;
when the side temperature reaches a preset first temperature threshold value, the hot air heating device stops working, and when the side temperature is lower than the preset first temperature threshold value, the hot air heating device starts working; wherein different cooking ranges match different preset first temperature thresholds.
4. The method of humidified roast cooking according to claim 2, wherein: injecting water within a humidifying device, comprising: the water injection system is used for controlling the single water injection time and the water injection times according to preset control conditions according to the single water injection time and the water injection times corresponding to the cooking gear matching.
5. The method of humidified roast cooking according to claim 4, wherein:
acquiring the current water injection times, and matching preset water injection times thresholds according to different cooking gears;
if the current water injection times do not reach the water injection times threshold value, continuing to inject water according to times;
and ending the water injection if the current water injection times reach the water injection times threshold value.
6. The method of humidified roast cooking according to claim 4, wherein: the controlling the single water injection time and the single water injection times according to the preset control conditions comprises the following steps:
heating water injected by the humidifying device and obtaining the temperature of a water heating device of the humidifying device;
and when the temperature of the water heating device reaches a preset second temperature threshold value, performing next water injection.
7. The method of humidified roast cooking according to claim 2, wherein: when the steaming and baking stage is entered, the food material accommodating chamber is controlled to exhaust air, and the food material accommodating chamber is maintained until the steaming and baking stage is finished.
8. The method of humidified roast cooking according to claim 1, wherein: the pure baking stage comprises the following steps: and continuously heating the bottom and the side of the food material accommodating chamber respectively according to different temperature thresholds preset by different cooking gears until a preset continuous heating time threshold is reached.
9. A method of humidified roast cooking according to any one of claims 1 to 8 wherein: the steaming and baking stage and the pure baking stage of each cooking gear are circularly carried out, and the method specifically comprises the following steps:
firstly, steaming and baking, and then, pure baking;
and (3) entering a steaming and baking stage again after the pure baking stage is executed according to the preset execution time of the pure baking stage, and performing the steaming and baking stage and the pure baking stage in the cycle until the preset cooking time corresponding to the cooking gear is reached, and ending the cooking.
10. A cooking appliance employing the humidified roast cooking method according to any one of claims 1 to 9, characterized in that: the electric heating device comprises an appliance main body, wherein a humidifying device, a heating device and a controller are arranged on the appliance main body and are respectively and electrically connected with the humidifying device and the heating device, a cavity for storing food materials is arranged in the appliance main body, temperature sensors are respectively arranged on the side part and the bottom of the cavity, and the temperature sensors are electrically connected with the controller.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311509461.7A CN117378936A (en) | 2023-11-14 | 2023-11-14 | Humidification baking cooking method and cooking appliance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311509461.7A CN117378936A (en) | 2023-11-14 | 2023-11-14 | Humidification baking cooking method and cooking appliance |
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| Publication Number | Publication Date |
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| CN117378936A true CN117378936A (en) | 2024-01-12 |
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|---|---|---|---|
| CN202311509461.7A Pending CN117378936A (en) | 2023-11-14 | 2023-11-14 | Humidification baking cooking method and cooking appliance |
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| Country | Link |
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| CN (1) | CN117378936A (en) |
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- 2023-11-14 CN CN202311509461.7A patent/CN117378936A/en active Pending
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