TW201512604A - Method of performing heating based on food property - Google Patents

Abstract

There is provided a method of performing heating based on food property, in which a cooking device is provided with a reader, a display screen and a printer for printing barcodes or QR codes. A heating area inside the cooking device is provided with a plurality of detectors and an ultrasound scanner. In use, the object to be heated is put on the heating area of the cooking device. The ultrasound scanner is employed to completely scan and display the contour of the object to be heated on the display screen for allowing users to select automatic clicking and heating or to select a temperature difference between a single point or a multi-point average value of more than one point or more than two points and another point for clicking and heating. By using the detectors to detect the temperature difference between the surface temperature and the inside core temperature of the object to be heated, it is able to achieve the effect of maintaining a constant temperature difference between the surface temperature and the core temperature so as to more conveniently heat or cook food and avoid the drawback of easily encountering faults due to manual operation. Furthermore, the cooking device records the heating process each time, or the information is stored in a computer for use next time. After obtaining the best cooking result, the printer of the cooking device prints an object to be recognized, or it is directly encoded and stored in the cooking device. Therefore, when the cooking device is used to heat the same object to be heated next time, the heating process can be executed by only using the reader to read the object to be recognized or by direct encoding and starting.

Description

Method of performing heating according to food characteristics

The invention relates to a method for performing heating according to food characteristics, in particular to scanning the appearance shape of the object to be heated completely by the ultrasonic scanner to the display screen, and presenting the overall appearance of the food in a 3D rotatable state for the purpose of providing The user chooses to automatically or specify the temperature difference between one or two points to maintain a certain temperature difference between the surface temperature and the center temperature, thereby making the heating or cooking of the food more convenient, and indeed achieving the user's desired heating temperature and conditions, etc. To avoid the method of error caused by human operation.

When a cooking appliance such as a general microwave oven is used, due to the design of the structure, only a simple heating operation can be provided. As shown in Figs. 1A and 1B, it is assumed that (I) the setting heating condition is 80 ° C, and the time is 4 minutes, so the heating zone is part (I), the heating line (L1) is a horizontal straight line, and it is assumed that (II) is set to a heating condition of 100 ° C for 6 minutes, so the heating zone is part (II), which produces The heating wire (L2) is also a horizontal straight line. Therefore, the conventional cooking utensils can only perform horizontal linear heating (single or single), and can only maintain the 80 ° C and 100 ° C heating temperatures indicated by the fixed temperature from the beginning to the end. Since the characteristics of each food are different, if it is heated only horizontally, it will not only affect the taste of the food, but if it is set incorrectly, it may cause the food to be under-cooked or over-cooked, which is relatively food, energy and time. waste. In view of this, the applicant has been adhering to the experience of doing business for many years. After continuous research and experimentation, Yan Mengsheng designed a method of heating according to food characteristics, which makes food cooking more convenient and can reach energy, time, and Food, etc. The highest utilization rate, and the only best and most reliable heating method for the user.

The main object of the present invention is to provide a method for performing heating according to food characteristics, so that when the food is heated, the appearance shape of the object to be heated is completely scanned by the ultrasonic scanner and displayed in a 3D rotatable state. Presented for the user to select automatic (computer operation) or set the heating according to the preference of the individual for temperature or other heating parameters, and use the detecting component to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature to achieve The surface temperature and the central temperature are kept at a certain temperature difference, so that the food is heated or cooked to achieve the best reheating effect, and it is more convenient, more suitable for conditioning, and showing the deliciousness of the food.

The method for performing heating according to the food characteristics is characterized in that the cooking appliance is provided with a reader and a display screen, and a printer capable of printing a barcode or a QR barcode, and a heating zone inside the cooking appliance is provided with a plurality of The detecting component and an ultrasonic scanner are used to place the object to be heated in the heating zone of the cooking appliance, and the shape of the object to be heated is completely scanned by the ultrasonic scanner on the display screen for the user to use. Select Auto or select a single point or more than one point or more than two points, and select the heating from the temperature difference between the other points. The detecting component is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, so as to maintain a certain temperature difference between the surface temperature and the center temperature, thereby making the heating or cooking of the food more convenient and avoiding artificial Operation is easy to make mistakes. And each cooking method records the heating method, or stores the information on the computer for the next time. After obtaining the best cooking result, the printing machine's printer prints the object to be identified, or directly encodes Stored in the cooking appliance, the next time you use the cooking appliance to heat the same object to be heated, you only need to read the object to be identified by the reader, or start it directly with the code. carried out.

The method for performing heating according to the food characteristics, wherein the printer to be identified by the printer of the cooking appliance is a barcode or a QR barcode, or any other image or object that can be recognized.

1‧‧‧cooking utensils

11‧‧‧Control keys

12‧‧‧Reader

13‧‧‧Printer

14‧‧‧heating area

15‧‧‧Detection

16‧‧‧Detection

17‧‧‧Detection

18‧‧‧Detection

19‧‧‧ Turntable

2‧‧‧ display screen

3‧‧‧heating objects

4‧‧‧identified objects

Figures 1A and 1B are heating diagrams of conventional cooking appliances.

Fig. 2 is a perspective view showing a first embodiment of the present invention.

Fig. 3 is a structural view showing a first embodiment of the present invention.

4 and 5 are state diagrams of use of the first embodiment of the present invention.

Figure 6 is a diagram showing the state of the first embodiment of the present invention.

Figure 7 is a perspective view of a second embodiment of the present invention.

Figure 8 is a diagram showing the state of use of the second embodiment of the present invention.

Figure 9 is a heating diagram of a second embodiment of the present invention.

Figure 10 is a heating diagram of a third embodiment of the present invention.

Figure 11 is a view showing the state of use of the fourth embodiment of the present invention.

Figure 12 is a heating diagram of a fourth embodiment of the present invention.

Figure 13 is a diagram showing an embodiment of printing an object to be identified according to the present invention.

Figure 14 is a heating diagram of a fifth embodiment of the present invention.

Figure 15 is a heating diagram of a sixth embodiment of the present invention.

Figure 16 is a heating diagram of a seventh embodiment of the present invention.

Figure 17 is a heating diagram of an eighth embodiment of the present invention.

Figure 18 is a heating diagram of an eighth embodiment of the present invention.

Fig. 19 is a view showing an embodiment of the display screen of the present invention.

Figure 20 is a diagram showing an embodiment of the installation display screen of the present invention.

Please refer to FIG. 2 and FIG. 3 together, which are perspective views and structural views of the first embodiment of the present invention. As shown in the figure, the present invention mainly comprises at least a cooking appliance 1 for heating (this embodiment is a microwave oven generally including a manipulation key 11), and the cooking appliance 1 is provided with a reader 12 and a display screen 2 (LCD). Or an LED display screen, which is a touch display screen, and a printer 13 for printing a barcode or a QR barcode, the reader 12 being a barcode scanner, which can be installed in the cooking appliance 1 . The reading end is exposed to the cooking appliance 1. The heating zone 14 of the interior of the cooking appliance 1 is provided with a plurality of detecting members 15, 16, 17, 18 and a turntable 19, and an ultrasonic scanner 20. In the embodiment, the detecting components 15, 16, 17, 18 are temperature detecting components, and the detecting components 15, 16 are respectively disposed on two sides of the heating zone 14, and the detecting component 17 is provided. At the rear of the heating zone 14, the detecting member 18 is disposed at the top edge of the heating zone 14 (or may be provided at other suitable locations such as a chassis, etc.); please refer to FIG. 4 and FIG. 5 at the same time. The first embodiment of the present invention uses a state diagram. Please cooperate with FIG. 3, as shown in the figure, when the invention is used, the object to be heated 3 is placed on the turntable 19 of the heating zone 14 of the cooking appliance 1, and the appearance of the object to be heated 3 is obtained by the ultrasonic scanner 20. The shape is completely scanned on the display screen 2, and is displayed in a 3D rotatable state, so that the user can select the automatic or click heating on the display screen 2 by using the touch method (select a single point or more than one point or more points) The value, the temperature difference from another point, the point of selection includes 1. You can set the temperature at a single point [a certain point or center point on the surface], 2. You can have more points (that is, two points on the surface) Or two points or more or a certain point on the surface plus the center point] set the temperature to heat, 3. Can set the heating temperature difference between the surface temperature and the internal [center point] temperature, 4. Can set the heating at any two temperature difference. ), that is, you can click on the display screen 2 to set the temperature of any position, and the relative relationship between the temperature of another position or other multi-point position. Take the duck in Figure 4 as an example. Click on the duck back temperature (t1), the temperature around the four points around the duck (t2, t3, t4, t5), and the duck center temperature (t6). The different settings and actions are as follows:

1. Set t1=100°C (surface temperature), t6=90°C (center temperature) t1-t6=100°C-90°C=10°C (temperature difference) After selecting the temperature of these two points (temperature interpolation 10°C) After confirming, the cooking appliance 1 starts the heating by itself, and stops when the set condition is reached.

2, the total average temperature (surface temperature) of t1, t2, t3, t4 can be selected (t1+t2+t3+t4+t5)/5=t'=100°C and then the center temperature t6=85°Ct”=t -t6=100°C-85°C=15°C (temperature difference) can be automatically heated.

3. Select t2 and t4 temperature interpolation difference t”=0°C, t2=100°C, t4=100°C, and wait t2 and t4 to reach the set temperature to end the heating.

The setting of the present invention can have an infinite choice, and can automatically set various desired final (user-ideal) heating temperatures and conditions, and use the ultrasonic scanner 20 to complete the optimal heating result. The invention is simple in operation, and can select any point or temperature difference from any other point or points according to the user's preference for food, from high heat 100 ° C, medium heat 85 ° C to 99 ° C or low heat 84 ° C or lower. Heating can be performed automatically at each individual temperature, such as:

1. After t1=100°C, t3=95°C, and t6=85°C, heating can be performed.

2. After t7=105°C and t4=100°C, the heating can be performed without selecting the center temperature.

After the foregoing heating operation is performed, the heating means is recorded by the cooking appliance 1, or the information is stored in the computer, and after the best cooking result is obtained, the printer 13 of the cooking appliance 1 prints the identification to be recognized. Object 4 (bar code or QR barcode), or directly encoded in a cooking appliance. The next time the cooking appliance 1 is used to heat the same object to be heated 3, it is only necessary to read the object to be recognized 4 by the reader 12, or directly start by coding, which makes the operation more convenient and fast.

The present invention has a specification for any object 3 to be heated, in particular, an object 3 to be heated (such as chicken, duck, fish, fruits and vegetables, etc., which is not recombined or normalized, 3), wherein each The weight of the object to be heated 3 is different, and the heating conditions are also different. Therefore, the present invention can exert optimal heating efficiency and optimal individual heating conditions, and can learn the most through the accumulated experience of the present invention. The heating value (heating parameter) provides the most suitable heating conditions for the user.

Please refer to FIG. 6 , which is a state diagram of the first embodiment of the present invention. As shown in the figure, the present invention can connect the display screen 2 to the cooking appliance 1 in an external manner, and the display screen 2 displays the appearance shape of the object 3 to be heated for viewing by the user.

Please refer to FIG. 7 and FIG. 8 at the same time, which is a perspective view and a use state diagram of the second embodiment of the present invention. As shown in the figure, the present invention mainly comprises at least a cooking appliance 1 for heating (this embodiment is a microwave oven generally including a manipulation key 11), and a foodstuff to be heated 3 (referring to a food which can be heated by microwaves or the like). Its packaging), with a direct printing or attachment method with temperature Degree, time and other items of water to be identified, such as moisture content, humidity, barbecue, smoke, etc. Wherein, the cooking appliance 1 is provided with a reader 12 for reading the object to be identified 4, and a printer 13 for printing a barcode or a QR barcode, the reader 12 being a barcode scanner It can be installed in the cooking appliance 1 so that the reading end is exposed to the cooking appliance 1. The heating zone 14 of the interior of the cooking appliance 1 is provided with a plurality of detecting members 15, 16, 17, 18 and a turntable 19. In the present embodiment, the detecting members 15, 16, 17, 18 are temperature The detecting component (refer to FIG. 3), wherein the detecting members 15 and 16 are respectively disposed on two sides of the heating zone 14, the detecting component 17 is disposed behind the heating zone 14, and the detecting component 18 is Provided at the top edge of the heating zone 14 (or may be added at other suitable locations);

The object to be identified 4 is a barcode set according to the above temperature, time and other parameters such as water content, humidity, barbecue, smoke, etc., and may also be a QR barcode or any other identifiable image or object, such The parameter is determined by the manufacturer who needs to heat the edible product, and the (heating) parameter of the best quality (obtained during the execution type reheating process) is set by the manufacturer; The device 12 reads the content of the object 4 to be identified, and after comparing with the control program, the control device drives the cooking appliance 1 to automatically heat according to the temperature and time set by the object 4 to be recognized, and then uses the detecting components 15, 16, 17, 18 detecting the temperature difference between the surface temperature of the object to be heated and the internal center temperature, automatically setting the heating procedure to maintain a certain temperature difference between the surface temperature and the center temperature, thereby making the heating or cooking of the food more convenient and avoiding the cause Human error is easy to make mistakes.

Please refer to Fig. 9, which is a heating graph of a second embodiment of the present invention. As shown in the figure, when the present invention is used, the content of the object to be recognized 4 is read by the reader 12, and after being compared with the control program, the control program drives the cooking appliance 1 to set the temperature according to the object 4 to be identified. Degree and time (and other heating parameters) automatic heating, can be used in different stages of temperature and time:

First, the first stage (a) - thawing section: set the condition temperature 60 ° C, time 3 minutes.

Second, the second stage (two) - progressive heating section: set the condition temperature 60 ° C → 80 ° C, time 3 minutes.

Third, the third stage (three) - rapid heating section: set the condition temperature 100 ° C, time 2 minutes.

In general, the heating line is (L1)→(L2)→(L3), and the non-horizontal straight line is set according to the requirements of the product, and the optimal heating condition is set, which is the best utilization of heat energy and the most efficient one heating design. . According to the heating conditions, it can be set according to the characteristics of the product and individual needs, forming three different stages of heating, and the temperature can also be set according to the stage requirements, fixed temperature or upper (progressive or rapid or parabolic, etc. optimal heating conditions) Heating or heating temperature.

Referring to Figure 10, there is shown a heating diagram of a third embodiment of the present invention. As shown, the present invention can be set according to product characteristics (or personal preferences):

First, the first stage (a) - heating conditions (thaw, heating line L1): temperature 40 ° C, time 3 minutes (0-3 minutes).

Second, the second stage (two) - heating conditions are two: (1) heating (2) humidification (parameter A)

(1) Curve heating line L2: temperature 60 ° C → 95 ° C, time 2 minutes (3-5 minutes).

(2) The same part starts “humidification”: the percentage of humidity can be set by itself (depending on the product characteristics <from 0%→100%>), the time is 2 minutes, or can be set by itself.

Third, the third stage (three) - heating conditions are two: (1) heating (2) smoke (parameter B)

(1) Heating temperature 95 ° C → 105 ° C.

(2) Simultaneously start the smoking action, the percentage of concentration can be determined by product demand (or personal preference) set up.

Please refer to FIG. 11 and FIG. 12 at the same time, which is a state diagram and a heating graph used in the fourth embodiment of the present invention. As shown in the figure, the present invention can detect the temperature difference between the surface temperature of the object to be heated 3 and the internal center temperature by using the detecting members 15, 16, 17, 18 to automatically set the heating program to achieve the surface temperature and The central temperature maintains a certain temperature difference. According to the optimal heating characteristics of the product, the whole heating process maintains the surface temperature - center temperature <10 ° C +/- 1 ° C, temperature difference: 10 ° C, until the surface temperature reaches 100 ° C, that is, the center temperature is Heating was performed at a temperature of 90 ° C +/- 1 ° C. The invention directly activates the detecting members 15, 16, 17, 18, keeps the surface temperature and the central temperature within a temperature range of 10 ° C, and performs heating until the set surface temperature is 105 ° C, and the heating line is dependent on the (average) temperature difference. C"=(C2+C3+C4)/3-C1 10 ° C to form the best automatic heating line, where:

The detecting member 18 is mainly for detecting the center temperature (C1) of the object 3 to be heated.

The detecting members 15, 16, 17 are for detecting the surface temperatures (C2, C3, C4) of the object 3 to be heated.

The average surface temperature C' is the average temperature (C2+C3+C4)/3=C', C'-C1=C" temperature difference detected by the three-side detecting members 15, 16, 17 This embodiment C" 10°C final end surface temperature C'=105°C, surface average temperature=center temperature C1 10 ° C, from the beginning to the end, you can also set other parameters, such as the rotation speed (rpm) of the turntable 19.

Suppose we put a frozen (-18 ° C) roast chicken, after many manual test results set the optimal heating (reheating) condition, the heating is the "L" line shown in Figure 12, various functions in each stage In the activated state, when the reader 12 scans the object to be identified 4 on the package of the object to be heated 3, the frozen roast chicken is placed in the cooking appliance 1, and the cooking appliance 1 automatically starts the work of each stage. Yes, to achieve the default results.

In addition to the aforementioned heating functions, the present invention has the following special functions:

(1) Microwave function: It can be intermittent or "ON" from start to finish.

(2) Vapor function: This function has the effect of heat preservation (moisturizing). When the temperature is high and the temperature is high, the skin of the object to be heated will be burnt, resulting in poor product results.

(3) Smoke function: When the steam is heated and kept warm, the early smoked aroma may be slightly volatilized, and the smoked taste will be lightened. This function can replenish its taste to maintain the aroma.

(4) Barbecue function: Finally, the moisture is removed by grilling, and the aroma and taste of the surface are re-reproduced before the original (uncooked) taste.

(5) Turntable rotation function: It is an automatic rotation speed that can be set automatically or manually at each stage to match the start of each function to achieve the best result.

Please refer to FIG. 13 , which is a diagram of an embodiment of printing an object to be identified according to the present invention. As shown in the figure, the present invention can be self-established on the cooking appliance 1 to perform an optimal heating method, and the cooking appliance 1 records each heating method, and after obtaining the best cooking result, the cooking appliance The printer 13 of 1 prints the object 4 to be identified (bar code or QR barcode). When the same heating object 3 is heated by the cooking appliance 1 next time, the object to be recognized 4 can be read only by the reader 12, which makes the operation more convenient and quick.

Please refer to Fig. 14, which is a heating graph of a fifth embodiment of the present invention. As shown in the figure, in addition to the heating of the object to be identified 4, the present invention can be set to an automatic navigation mode by forcing the system to first set an appropriate heating time, and the control program drives the cooking appliance 1 to automatically according to the set time. Heating, and detecting the temperature difference between the surface temperature (L1) of the object to be heated and the internal center temperature (L2) by using the detecting members 15, 16, 17, 18, and automatically forming a stage heating process Sequence (first, second and third stages), when the surface temperature and the central temperature are kept at a certain temperature difference (such as a surface temperature of 100 ° C and a central temperature difference of 10 ° C), the heating operation is automatically stopped, thereby heating or cooking the food. For convenience, it can avoid the lack of error due to human operation.

Referring to Figure 15, there is shown a heating graph of a sixth embodiment of the present invention. As shown in the figure, in addition to the above-mentioned heating of the object to be identified 4, the present invention can be set to a forced navigation mode by first setting the surface temperature (L1) and the center temperature (L2), and the control program drives the cooking. The appliance 1 is automatically heated according to the set temperature, and the detecting component 15, 16, 17, 18 is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, and the heating program is automatically set to reach (the set single point or Multi-point or average temperature) When the surface temperature and the center temperature reach the set temperature, the heating operation is automatically stopped, so that the heating or cooking of the food is more convenient, the user's goal is indeed achieved, and the human operation is avoided. The lack of mistakes.

Please refer to FIG. 16 and FIG. 17 at the same time, which are heating diagrams of the seventh and eighth embodiments of the present invention. As shown in the figure, in addition to the above-mentioned heating of the object to be identified 4, the heating mode can be set by the user, and the temperature difference (10 ° C) between the surface temperature (L1) and the center temperature (L2) is first set. The cooking appliance 1 is automatically heated according to the set temperature, and the detecting component 15, 16, 17, 18 is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, and the heating program is automatically set to reach the surface temperature and the center temperature. When the set temperature difference is reached, the heating action is automatically stopped, thereby making it easier to heat or cook the food.

Please refer to Fig. 18, which is a heating graph of a ninth embodiment of the present invention. As shown in the figure, in addition to the above-mentioned heating of the object to be identified 4, the heating mode can be set by the user, and the temperature difference (20 ° C) between the surface temperature (L1) and the center temperature (L2) is first set. The driving cooking appliance 1 is automatically heated according to the set temperature, and the detecting component 15 and 1 are reused. 6, 17, 18 detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, automatically set the heating program, when the surface temperature and the center temperature reach the set temperature difference, automatically stop the heating action, thereby heating the food or Cooking is more convenient.

Please refer to FIG. 19, which is a diagram of an embodiment of installing a display screen according to the present invention. As shown in the figure, the present invention can provide a display screen 2 (LCD or LED display screen) on the cooking appliance 1, and display a heating graph from the display screen 2 for the user to view and convert it into an object to be identified. 4. Printed by the printer 13 of the cooking appliance 1 (bar code or QR barcode). When the other user scans the object to be recognized, the display screen 2 displays a curved picture. In this way, if the user thinks that the final temperature is too high or too low, the user can change the setting, perform the heating, and reprint the object to be identified 4 for the next use to meet the different users. Demand. For example, a family of different ages, due to differences in food taste (temperature or humidity or other heating parameters), the present invention can be changed and set by individual preferences to meet the needs of each individual.

Please refer to FIG. 20, which is a diagram of an embodiment of an external display screen of the present invention. As shown in the figure, the present invention can connect the display screen 2 (LCD or LED display screen) to the cooking appliance 1 in an external manner, and display the heating graph by the display screen 2 for the user to view and convert it. For the object 4 to be identified, it is printed by the printer 13 of the cooking appliance 1 (bar code or QR barcode).

Compared with a general cooking appliance, the present invention has at least the following advantages:

1. The shape of the object to be heated is completely scanned by the ultrasonic scanner on the display screen, so that the user can select the automatic heating on the display screen by using the touch method, so that the heating or cooking of the food is more convenient.

2. The user can use the touch method to set the temperature heating on the single point of the display screen (a certain point or the center point of the surface) to make the heating or cooking of the food more convenient.

3. The user can use the touch method to set the temperature heating at multiple points on the display screen (ie, two or more points on the surface or a point on the surface plus a center point).

4. The user can use the touch method to set the heating temperature on the display screen to select the temperature difference between the surface temperature and the internal [center point] temperature. 5. The user can use the touch method to select the display screen and set the heating temperature at any two points.

6. The heating method can be recorded by the cooking appliance. The information is stored in the computer, and the object to be identified (bar code or QR barcode) is printed by the printer of the cooking appliance, and the next time the cooking appliance is used to heat the same object to be heated, The object to be recognized can be read by the reader, which makes the operation more convenient and fast. .

7. The heating method can be recorded by the cooking appliance, and the information can be directly encoded and stored in the cooking appliance.下 The next time you use the cooking appliance to heat the same object to be heated, you only need to start it directly with the code to make the operation more convenient and fast.

8. By forcing the system to be set to the automatic navigation mode, when the surface temperature and the center temperature maintain a certain temperature difference, the heating operation is automatically stopped to avoid the lack of error due to human operation.

9. By forcing the system to be a forced navigation mode, when the surface temperature and the center temperature reach the set temperature, the heating operation is automatically stopped to avoid the lack of error due to human operation.

10. The heating mode can be set by the user to automatically stop the heating action when the surface temperature and the center temperature reach the set temperature difference, thereby making the heating or cooking of the food more convenient.

11. A display screen (LCD or LED display screen) can be set on the cooking appliance, and the heating curve is displayed by the display screen for the user to view and convert it into an object to be identified, which is printed by the cooking appliance. The meter is printed (bar code or QR barcode).该 When other users scan for the object to be identified, the display will display a curve. In this way, if the user thinks that the final temperature is too high or too low, the user can change the setting, perform the heating, and reprint the object to be identified for the next use to meet the requirements of different users. demand.

12. The present invention has a specification for any object to be heated, in particular, an object to be heated (such as chicken, duck, fish, fruits and vegetables, etc., which is not recombined or normalized to be heated), since each is to be heated The weights of the materials are different, and the heating conditions are also different. The invention can exert the optimal efficiency and the best personalized heating conditions, and the optimal heating value can be learned by the accumulated experience of the invention. Heating parameters) provide the most appropriate heating conditions for the user.

13. The same user and the same object to be heated can set different heating temperatures according to different seasons or times to fully meet the needs of users. That is, the present invention can set the heating temperature according to any need to achieve the effect of customization.

14. It is customary to use the scanning bar code method to form the heating technology. It is only the condition for setting the temperature and time. However, if the same object to be heated is heated at different temperatures and times, the results are completely different (the same object to be heated is at 18 ° C). Under the condition of 20 °C, the heating result is completely different. For example, if the frozen object to be heated and the object to be heated are iced, the same bar code is used for scanning and heating, because the heating temperature and time conditions required for the two are different. Differences, therefore, may result in a suitable heating effect, or excessive heating). Therefore, the present invention constitutes the automatic navigation heating of the object to be heated under the final demand condition, which cannot be achieved by the conventional bar code scanning heating technology.

15. In the heating process of the present invention, if the heating is suspended due to other factors, the heating may be continued upon restarting (for example, when the object to be heated has been heated to 50 ° C, it is restarted and is heated to 100 ° C). The invention can detect the original temperature and then continuously heat to 100 ° C automatically stop).

16. Compared with the conventional manual heating or bar code scanning heating technology, the prior art has many disadvantages of excessive heating or insufficient heating, resulting in a high proportion of heating failure rate. The invention has the highest efficiency heating effect and enables heating. The success rate is 100%.

The foregoing embodiments are merely illustrative of the preferred embodiments of the present invention, and are not intended to limit the scope of the invention. That is, the above description is only for the purpose of exemplifying the invention, and the scope of the invention should cover all the methods of using the method or the like, which are all within the scope of the invention.

In summary, the present invention uses a cooking appliance provided with a control program, and a reader and a detecting component mounted on the cooking appliance to make the food attached to the object to be heated while being heated. The content of the object to be identified drives the cooking appliance to automatically heat according to the temperature and time set by the object to be identified, and the detection condition of the detecting component, so that the heating or cooking of the food is more convenient, and is a practical and ideal design. Sincerely, it is a novelty creation. If you apply for a patent in accordance with the law, the Bureau of Prayer will review it and grant the patent as soon as possible.

1‧‧‧cooking utensils

14‧‧‧heating area

15‧‧‧Detection

16‧‧‧Detection

17‧‧‧Detection

18‧‧‧Detection

19‧‧‧ Turntable

Claims (20)

A method for performing heating according to food characteristics, comprising: a display screen for a cooking appliance and a printer for printing a barcode or a QR barcode; the internal heating zone is provided with a plurality of detection components, and the ultrasonic scanner The shape of the object to be heated is completely scanned by the ultrasonic scanner on the display screen, so that the user can select the heating by using the touch method automatically or according to personal preference, and the heating is recorded by the cooking appliance. In the way, after obtaining the best cooking result, the information is stored in the computer by the cooking appliance, and the object to be identified is printed by the printer, or directly stored in the cooking appliance, and the next time the cooking appliance is used to heat the same to be heated. When the object is read, the object to be recognized can be read by the reader, or can be executed directly by the code. The method for performing heating according to the food characteristics according to the first aspect of the patent application, wherein the heating system can select a temperature at a certain point or a center point of the surface of the object to be heated, or can select a surface to be heated. Some two or more points, or a certain point on the surface plus the center point to set the temperature to heat. The method for performing heating according to the food characteristics as described in the first aspect of the patent application, wherein the heating system can select heating by selecting a temperature difference between the surface temperature of the object to be heated and the temperature of the internal center point, or can be selected as two The temperature difference of the points is set to heat. The method for performing heating according to the food characteristics according to the first aspect of the patent application, wherein the detecting component disposed in the heating zone of the cooking appliance is a temperature detecting component. The method for performing heating according to the food characteristics according to the first aspect of the patent application, wherein the detecting members of the cooking utensils are respectively disposed on both sides and the rear side and the top edge of the heating zone. A method for performing heating according to food characteristics as described in claim 1 of the patent application, wherein The detecting member of the top edge of the heating zone is for detecting the center temperature of the object to be heated. The method for performing heating according to food characteristics as described in the first aspect of the patent application, wherein the detecting members disposed on both sides of the heating zone and behind are for detecting the surface temperature of the object to be heated. For example, in the method of applying the heating according to the food characteristics described in the first paragraph of the patent application, the object to be identified printed on the printer of the cooking appliance is a barcode. For example, in the method of applying the heating according to the food characteristics described in the first paragraph of the patent application, the object to be identified printed on the printer of the cooking appliance is a QR barcode. A method for performing heating according to food characteristics, comprising: providing a reader for reading an object to be identified in a cooking utensil, and providing a plurality of detecting members in an internal heating zone; and providing temperature, time and other The object to be identified, such as water content, humidity, barbecue, smoke, etc., is set in the object to be heated; the reader is set in the cooking appliance; before the object to be heated is carried to the cooking appliance, the reader of the cooking appliance scans Reading the object to be identified; converting the content of the object to be identified into a data signal by the reader, and comparing the preset program with the data signal and temporarily storing the object; placing the object to be heated in the cooking device, starting the cooking device to execute Heating program, and detecting the temperature difference between the surface temperature of the single point, multi-point or average of the object to be heated and the internal center temperature, and automatically setting the heating program to maintain a certain temperature difference between the surface temperature and the center temperature Waiting for any preset value, that is, the optimal heating condition, to terminate the heating operation, thereby It makes it easier to heat or cook food, and it does achieve the best results. The method of performing heating according to food characteristics as described in claim 10, wherein the reader is a barcode scanner installed in the cooking appliance such that the reading end is exposed to the cooking appliance. The method for performing heating according to food characteristics as described in claim 10, wherein the object to be identified provided in the object to be heated is a barcode. The method for performing heating according to food characteristics as described in claim 10, wherein the object to be identified provided in the object to be heated is a QR barcode. A method for performing heating according to food characteristics as described in claim 10, wherein the object to be identified provided in the object to be heated is any image that can be recognized. A method of performing heating according to food characteristics as described in claim 10, wherein the cooking appliance is provided with a printer for printing a barcode or a QR barcode. The method for performing heating according to food characteristics as described in claim 10, wherein the detecting member disposed in the heating zone of the cooking appliance is a temperature detecting component. The method for performing heating according to food characteristics as described in claim 10, wherein the detecting members of the cooking utensils are respectively disposed on both sides and the rear side and the top edge of the heating zone. The method for performing heating according to food characteristics according to claim 17 of the patent application, wherein the detecting member disposed at the top edge of the heating zone is for detecting the central temperature of the object to be heated. The method for performing heating according to food characteristics according to claim 17 of the patent application, wherein the detecting members disposed on both sides of the heating zone and behind are for detecting the surface temperature of the object to be heated. A method of performing heating according to food characteristics as described in claim 10, wherein the cooking appliance is provided with a display screen for displaying a heating profile.