CN204318391U - Novel cooking utensil - Google Patents
Novel cooking utensil Download PDFInfo
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- CN204318391U CN204318391U CN201420826334.XU CN201420826334U CN204318391U CN 204318391 U CN204318391 U CN 204318391U CN 201420826334 U CN201420826334 U CN 201420826334U CN 204318391 U CN204318391 U CN 204318391U
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- rib
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Abstract
The utility model discloses a kind of Novel cooking utensil, comprising: for receiving the receiver module of stewed rib soup instruction; For controlling the control module that cooking apparatus carries out with total power heating; The detection module be connected with control module, whether the temperature detecting rib soup in cooking apparatus is more than or equal to preset temperature; Wherein control module is when in cooking apparatus, the temperature of rib soup is more than or equal to preset temperature, the temperature controlling rib soup in cooking apparatus maintains preset temperature, and after Preset Time, adjust the heating condition of cooking apparatus until the temperature of rib soup reaches 80 ~ 90 degree in cooking apparatus, and the temperature controlling rib soup in cooking apparatus maintained 80 ~ 90 degree within 20 ~ 30 minutes time.This cooking apparatus, by the temperature of rib soup and the control of associated temperature section time, obtains optimum temperature and the time of stewed rib soup, and the rib soup stewed out is all had greatly improved from color and luster, fragrance, form.
Description
Technical field
The utility model relates to electric cooking pot technical field, particularly relates to a kind of Novel cooking utensil.
Background technology
People more and more focus on diet-therapy health-preserving now, and nutritious soup (as rib soup etc.) has become food often edible in people's life.Become the maneuverable cooking of user to make to stew, current user can be stewed by the cooking apparatus (as electric cooking pot etc.) with the function that stews on the market.But electric cooking pot on the market (as pottery courage electric cooking pot) stewes rib soup or fish head soup does not all have good temperature control program at present, causes the stewed index such as rib soup fragrance, flavour, color and luster all lower.
Utility model content
The purpose of this utility model is intended to solve one of above-mentioned technical problem at least to a certain extent.
For this reason, an object of the present utility model is to propose a kind of Novel cooking utensil.This cooking apparatus, by the temperature of rib soup and the control of associated temperature section time, makes mainly to be distributed in sugar, protein, free amino acid, crude fat in muscle, high through regular hour control dissolution rate, and to make in chop calcareous more easily separates out.But meanwhile, must control the heat time when stewing rib soup, to prevent the volatilization of aroma substance in rib soup, preventing from stewing produces the harmful substances such as purine too for a long time, thus makes the rib soup stewed out all have greatly improved from color and luster, fragrance, nutrition simultaneously.
To achieve these goals, the Novel cooking utensil that the utility model proposes on the one hand, comprising: for receiving the receiver module of stewed rib soup instruction; For controlling the control module that described cooking apparatus carries out with total power heating; The detection module be connected with described control module, whether the temperature detecting rib soup in described cooking apparatus is more than or equal to preset temperature; Wherein, described control module is when the temperature that described detection module detects rib soup in described cooking apparatus is more than or equal to described preset temperature, the temperature controlling rib soup in described cooking apparatus maintains described preset temperature, and after Preset Time, adjust the heating condition of described cooking apparatus until the temperature of rib soup reaches 80 ~ 90 degree in described cooking apparatus, and the temperature controlling rib soup in described cooking apparatus maintained described 80 ~ 90 degree within 20 ~ 30 minutes time, wherein, described preset temperature is more than or equal to 90 degree.
In addition, according to Novel cooking utensil of the present utility model, also there is following additional technical feature:
Described cooking apparatus comprises ceramic liner, and described cooking apparatus is electric cooking pot.
Described control module is by adjustment heating power, or the temperature that the break-make ratio of the relay adjusted in described cooking apparatus controls rib soup in described cooking apparatus maintains described preset temperature.
The heating condition of the described cooking apparatus of described adjustment is for stopping heating.
The scope of described preset temperature is 90 ~ 98 degree; The scope of described Preset Time is 20 ~ 30 minutes.
According to Novel cooking utensil of the present utility model, receive by receiver module and stew rib soup instruction, control module controls cooking apparatus and heats with total power, whether the temperature that detection module detects rib soup in cooking apparatus is more than or equal to preset temperature, when the temperature that detection module detects rib soup in cooking apparatus is more than or equal to preset temperature, the temperature that control module controls rib soup in cooking apparatus maintains preset temperature, and after Preset Time, adjust the heating condition of cooking apparatus until the temperature of rib soup reaches 80 ~ 90 degree in cooking apparatus, and the temperature controlling rib soup in cooking apparatus maintained 80 ~ 90 degree within 20 ~ 30 minutes time, by to the temperature of rib soup and the control of associated temperature section time, obtain optimum temperature and the time of stewed rib soup, make the crude fat of rib soup, crude protein, ash content, fully dissolve with the content of solid content, and fragrance matter can not be made to volatilize too much, thus make stewed rib soup out from color and luster, fragrance, form all has greatly improved.
The aspect that the utility model is additional and advantage will part provide in the following description, and part will become obvious from the following description, or be recognized by practice of the present utility model.
Accompanying drawing explanation
The utility model above-mentioned and/or additional aspect and advantage will become obvious and easy understand from the following description of the accompanying drawings of embodiments, wherein,
Fig. 1 is the structural representation according to Novel cooking utensil of the present utility model; And
Fig. 2 is the exemplary plot of the control flow by Novel cooking utensil matelote soup of the present utility model.
Reference numeral:
Receiver module 10, control module 20 and detection module 30.
Detailed description of the invention
Be described below in detail embodiment of the present utility model, the example of described embodiment is shown in the drawings, and wherein same or similar label represents same or similar element or has element that is identical or similar functions from start to finish.Be exemplary below by the embodiment be described with reference to the drawings, be intended to for explaining the utility model, and can not be interpreted as restriction of the present utility model.
At present, stew in the process of rib soup in tradition, electric cooking pot generally takes big fire by the water boil in pot, maintains big fire afterwards and boils a period of time, and then little fire maintains boiling a period of time, drinks until take the dish out of the pot.But, because the sugar in chop, protein, free amino acid, crude fat are mainly distributed in muscle, if at the time controling that the hot stage of stewed rib soup is not correlated with, then these main matter dissolution rates can be caused not high, and calcareous being not easy in chop is separated out.But meanwhile, stewed rib soup can not the long time, to prevent the volatilization of aroma substance in rib soup, stews simultaneously and can produce the harmful substances such as purine too for a long time.
Good temperature and time control program is not had in order to solve current electric cooking pot (as pottery courage electric cooking pot) stewed rib soup on the market, cause the problem that the stewed index such as rib soup fragrance, flavour, color and luster is all lower, the utility model proposes a kind of cooking apparatus.Particularly, below with reference to the accompanying drawings cooking apparatus of the present utility model is described.
Fig. 1 is the structural representation of the Novel cooking utensil according to the utility model embodiment.It should be noted that, in embodiment of the present utility model, cooking apparatus can comprise ceramic liner, and cooking apparatus can be electric cooking pot.
As shown in Figure 1, this Novel cooking utensil can comprise receiver module 10, control module 20 and detection module 30.Can understand, in embodiment of the present utility model, detection module 30 is connected with control module 20.
Particularly, receiver module 10 can be used for receiving stewed rib soup instruction.More specifically, when after cooking apparatus energising, user can select stewed rib soup menu, and when detecting that user selects the determination instruction of stewed rib soup menu, receiver module 10 can receive stewed rib soup instruction and start heating to start stewed rib soup.
Control module 20 can be used for controlling cooking apparatus and heats with total power.Whether the temperature that detection module 30 can be used for detecting rib soup in cooking apparatus is more than or equal to preset temperature.Wherein, in embodiment of the present utility model, the scope of preset temperature can be 90 ~ 98 degree.It should be noted that, the scope of this preset temperature is the value drawn by great many of experiments, to make the water temperature in cooking apparatus reach fluidized state fast, reaches the temperature that culinary art needs.
More specifically, after receiver module 10 receives stewed rib soup instruction, control module 20 can control cooking apparatus and carry out the heating with full power stage.Temperature sensor now in cooking apparatus can the temperature of rib soup in Real-time Collection cooking apparatus, and the temperature information collected feeds back by temperature sensor in real time.Whether detection module 30 can be more than or equal to preset temperature according to the temperature of rib soup in the temperature information detection cooking apparatus of temperature sensor Real-time Feedback.Should be appreciated that when the temperature detecting rib soup in cooking apparatus is less than preset temperature (namely not reaching preset temperature), continue to control cooking apparatus and heat with total power.
Wherein, in embodiment of the present utility model, control module 20 is when detection module 30 detects that in cooking apparatus, the temperature of rib soup is more than or equal to preset temperature, the temperature controlling rib soup in cooking apparatus maintains preset temperature, and after Preset Time, adjust the heating condition of cooking apparatus until the temperature of rib soup reaches 80 ~ 90 degree in cooking apparatus, and the temperature controlling rib soup in cooking apparatus maintained 80 ~ 90 degree within 20 ~ 30 minutes time, wherein, preset temperature is more than or equal to 90 degree, in embodiment of the present utility model, the scope of Preset Time can be 20 ~ 30 minutes.In addition, the heating condition adjusting cooking apparatus can be and stops heating.
More specifically, when detection module 30 detects that in cooking apparatus, the temperature of rib soup is more than or equal to preset temperature, control module 20 is by adjustment heating power, or the temperature that the break-make ratio of the relay in adjustment cooking apparatus controls rib soup in cooking apparatus maintains preset temperature, as continued heating by heating power being changed into small-power, the temperature controlling rib soup in cooking apparatus maintains preset temperature.After Preset Time, control module 20 can stop heating, makes the temperature of rib soup in cooking apparatus naturally cool to 80 ~ 90 degree.When detection module 30 detects that in cooking apparatus, the temperature of rib soup reaches 80 ~ 90 degree, control module 20 is by adjusting the break-make ratio of relay or changing small-power continuation heating into, the temperature controlling rib soup in cooking apparatus maintains 80 ~ 90 degree, and after 20 ~ 30 minutes elapsed time, terminate to stew rib soup operation.
Stewed the control procedure of rib soup by Novel cooking utensil of the present utility model below in conjunction with Fig. 2 introduction.
As shown in Figure 2, when after cooking apparatus energising, user can select stewed rib soup menu, when cooking apparatus detects that user selects the determination instruction of stewed rib soup menu, receiver module 10 in cooking apparatus can receive stewed rib soup instruction and start heating to start stewed rib soup, control module 20 first can control cooking apparatus and carry out heating (stage 1 as in Fig. 2) with total power, in the process of heating, whether the temperature (T) that detection module 30 can detect rib soup in cooking apparatus is more than or equal to preset temperature (T11), when the temperature (T) that detection module 30 detects rib soup in cooking apparatus is less than preset temperature (T11) (namely not reaching preset temperature (T11)), control module 20 continues to control cooking apparatus and heats with total power, when the temperature (T) that detection module 30 detects rib soup in cooking apparatus is more than or equal to preset temperature (T11), enter the stage 2, namely control module 20 is by adjusting the break-make ratio of the relay in cooking apparatus or heating power being changed into small-power continuation heating, preset temperature (T11) is maintained with the temperature controlling rib soup in cooking apparatus, and control the temperature of rib soup in cooking apparatus in control module 20 and maintain after preset temperature (T11) have passed through Preset Time (t12), enter the stage 3, namely control module 20 stops heating, the temperature of rib soup in cooking apparatus is naturally cooled to 80 ~ 90 degree (T12).When detection module 30 detects that in cooking apparatus, the temperature of rib soup reaches 80 ~ 90 degree, enter the stage 4, namely control module 20 is by adjusting the break-make ratio of relay or changing small-power continuation heating into, 80 ~ 90 degree are maintained with the temperature controlling rib soup in cooking apparatus, and after 20 ~ 30 minutes elapsed time, terminate to stew rib soup operation.Be appreciated that 80 ~ 90 degree of values be corresponding to the temperature T12 in Fig. 2, within 20 ~ 30 minutes, be the value corresponding to the time t21 in Fig. 2.
In sum, in order to ensure that the local flavor of rib soup is not volatilized in a large number, to ensure that the harmful substance produced in rib soup is less simultaneously, needing the time of control hot stage and reduce the temperature of little fire culinary art and control the corresponding time.Inventor's inventive improvements of the present utility model, obtain when carrying out stewed rib soup by cooking apparatus of the present utility model, needing four step heatings: the first step, the water temperature controlled in cooking apparatus is warmed up between 90 ~ 98 degree, even if water temperature reaches fluidized state fast, reaches the temperature that culinary art needs; Second step, keeps water temperature 90 ~ 98 degree and maintains time of 20 ~ 30 minutes, to make volatile fragrant a little material continuation Fast Stripping, kill the microbial bacterial in meat simultaneously, to reach the object of food security, but the heat time can not be long, too much volatilizees to prevent fragrance matter; 3rd step: stop heating, make water temperature naturally cool to 80 ~ 90 degree, be cooled to make soup to be beneficial to fragrance matter at low temperatures stripping in soup; 4th step: the temperature controlling soup remains on 80 ~ 90 degree, the time, at 20 ~ 30 minutes, continues to make volatile flavor compounds continue stripping in soup, but fragrance matter can not be made to volatilize too much, ensure the aromatic quality of soup.Finally, after 20 ~ 30 minutes, stewed rib soup terminates, and naturally cools to drinkable temperature and can obtain strong, color and luster flavour all preferably rib soup.
Can find out, the content of the crude fat of the rib soup boiled by Novel cooking utensil of the present utility model, crude protein, ash content and solid content is obviously promoted, and the color and luster of rib soup, flavour and fragrance are more excellent.
According to Novel cooking utensil of the present utility model, receive by receiver module and stew rib soup instruction, control module controls cooking apparatus and heats with total power, whether the temperature that detection module detects rib soup in cooking apparatus is more than or equal to preset temperature, when the temperature that detection module detects rib soup in cooking apparatus is more than or equal to preset temperature, the temperature that control module controls rib soup in cooking apparatus maintains preset temperature, and after Preset Time, adjust the heating condition of cooking apparatus until the temperature of rib soup reaches 80 ~ 90 degree in cooking apparatus, and the temperature controlling rib soup in cooking apparatus maintained 80 ~ 90 degree within 20 ~ 30 minutes time, by to the temperature of rib soup and the control of associated temperature section time, obtain optimum temperature and the time of stewed rib soup, make the crude fat of rib soup, crude protein, ash content, fully dissolve with the content of solid content, and fragrance matter can not be made to volatilize too much, thus make stewed rib soup out from color and luster, fragrance, form all has greatly improved.
In description of the present utility model, it is to be appreciated that term " first ", " second " only for describing object, and can not be interpreted as instruction or hint relative importance or the implicit quantity indicating indicated technical characteristic.Thus, be limited with " first ", the feature of " second " can express or impliedly comprise at least one this feature.
Should be appreciated that each several part of the present utility model can realize with hardware, software, firmware or their combination.In the above-described embodiment, multiple step or method can with to store in memory and the software performed by suitable instruction execution system or firmware realize.Such as, if realized with hardware, the same in another embodiment, can realize by any one in following technology well known in the art or their combination: the discrete logic with the logic gates for realizing logic function to data-signal, there is the special IC of suitable combinational logic gate circuit, programmable gate array (PGA), field programmable gate array (FPGA) etc.
Those skilled in the art are appreciated that realizing all or part of step that above-described embodiment method carries is that the hardware that can carry out instruction relevant by program completes, described program can be stored in a kind of computer-readable recording medium, this program perform time, step comprising embodiment of the method one or a combination set of.
In addition, each functional unit in each embodiment of the utility model can be integrated in a processing module, also can be that the independent physics of unit exists, also can be integrated in a module by two or more unit.Above-mentioned integrated module both can adopt the form of hardware to realize, and the form of software function module also can be adopted to realize.If described integrated module using the form of software function module realize and as independently production marketing or use time, also can be stored in a computer read/write memory medium.
The above-mentioned storage medium mentioned can be read-only storage, disk or CD etc.
In the description of this description, specific features, structure, material or feature that the description of reference term " embodiment ", " some embodiments ", " example ", " concrete example " or " some examples " etc. means to describe in conjunction with this embodiment or example are contained at least one embodiment of the present utility model or example.In this manual, to the schematic representation of above-mentioned term not must for be identical embodiment or example.And the specific features of description, structure, material or feature can combine in one or more embodiment in office or example in an appropriate manner.In addition, when not conflicting, the feature of the different embodiment described in this description or example and different embodiment or example can carry out combining and combining by those skilled in the art.
Although illustrate and described embodiment of the present utility model above, be understandable that, above-described embodiment is exemplary, can not be interpreted as restriction of the present utility model, those of ordinary skill in the art can change above-described embodiment, revises, replace and modification in scope of the present utility model.
Claims (5)
1. a Novel cooking utensil, is characterized in that, comprising:
For receiving the receiver module of stewed rib soup instruction;
For controlling the control module that described cooking apparatus carries out with total power heating;
The detection module be connected with described control module, whether the temperature detecting rib soup in described cooking apparatus is more than or equal to preset temperature; Wherein,
Described control module is when the temperature that described detection module detects rib soup in described cooking apparatus is more than or equal to described preset temperature, the temperature controlling rib soup in described cooking apparatus maintains described preset temperature, and after Preset Time, adjust the heating condition of described cooking apparatus until the temperature of rib soup reaches 80 ~ 90 degree in described cooking apparatus, and the temperature controlling rib soup in described cooking apparatus maintained described 80 ~ 90 degree within 20 ~ 30 minutes time, wherein, described preset temperature is more than or equal to 90 degree.
2. Novel cooking utensil according to claim 1, is characterized in that, described cooking apparatus comprises ceramic liner, and described cooking apparatus is electric cooking pot.
3. Novel cooking utensil according to claim 1, it is characterized in that, described control module is by adjustment heating power, or the temperature that the break-make ratio of the relay adjusted in described cooking apparatus controls rib soup in described cooking apparatus maintains described preset temperature.
4. Novel cooking utensil according to claim 1, is characterized in that, the heating condition of the described cooking apparatus of described adjustment is for stopping heating.
5. Novel cooking utensil according to claim 1, is characterized in that, the scope of described preset temperature is 90 ~ 98 degree; The scope of described Preset Time is 20 ~ 30 minutes.
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| CN201420826334.XU CN204318391U (en) | 2014-12-19 | 2014-12-19 | Novel cooking utensil |
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| CN201420826334.XU CN204318391U (en) | 2014-12-19 | 2014-12-19 | Novel cooking utensil |
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| CN204318391U true CN204318391U (en) | 2015-05-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105125098A (en) * | 2015-10-09 | 2015-12-09 | 珠海格力电器股份有限公司 | Oven and control method and device thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105125098A (en) * | 2015-10-09 | 2015-12-09 | 珠海格力电器股份有限公司 | Oven and control method and device thereof |
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