1309558 九、發明說明： 【發明所屬之技術領域】 本案係種,f、隹方法，尤指一種兼顧♦ σ八μ H前S3食物躲而為對食物有效烹^力^方^ 按「民以食為天」乃不變之镄徒 ，物者，端在於人類=食== =進，嫌了獅价峨^精 場合’吾人之飲食習慣中，於許多 所以，為了因應此需求，並配人作生冷」， 之「，」或「燉鋼」為間’即有吾人習稱 沾# ί錯是為了利用晚上人們入睡的時間或白天出門工作 七^ a，以小火力對食物進行緩慢加埶，^ 或晚上下班回家時，可以 二_得天儿（床時 時，6 Λ 所需加熱時間為基準，如4小 為咖瓦左右，約功率’慢銷加熱功率一般 並不能滿足烹*食物的傳統設計觀念 者的錯誤使用，使食求’並且容易造成使用 如2。度到5。度攝氏度 設計·，首域賴鍋的正確 烹_加_彳m Λ和食物的—些主要特性。 菌及生物，其次則是為^1 了殺滅—些對人體有害的細 吸收利用的養分形^ 了使食物經過加熱轉化成為人類可 1309558 動，^攝氏60度(14〇度華氏)微生物便停止活 r£ 滋生因為微生物 μ 敗起始加熱神，必須要能確保在一定時 度達到微生物停止活動的安全溫度，-般的 140度或攝氏60度;除了食品 S收的明化使殿粉如米類由結晶態成為容易 種肉類富含轉f的緣故，而此轉質在攝氏^ i時=始分解成為膠狀物f而溶於树，此過程需 65 反而需要較高的溫度，大約要在 合而言，膠狀，综 全溫=====防=物滋生的安 65度至75度。 素和私祆差，此溫度可定為攝氏 最高溫以、擇^溫度’例如烹煮肉類可設定 全熟食物能完 ί，節約2計冗==效果’以降低鋼體散 電熱，如連續上 6 1309558 去否而^ 使食物達到安全溫度，而又在合理時間内 ，。慢鍋耗能實際上約為一般ΐ飪方熱後太熟 =達到節能的效果’傳軸之加熱程二S; 達到烹飪設定溫度後，加熱功 避 度，:降 度加熱，使鍋内流體;夠、“：:::二=持底 r’不會產生溫度不平均或局部降』: 於長以烹申請人乃本 法」。 研丸，進而發展出本案之「烹|壬方 【發明内容】 式，ίΐ—ί揭示本案之具體技術内容，首先，夫㈣ ί為ί:;圖，案烹峨之溫度與時間ΐ;篇 為熱控制電路實施例示意圖。 方法孫Λ 1所不’基本上’為達前述之功效’本宰之古坰 溫而步亨驟二步驟Β，以及，= 【實施方^ 、裝置則是依這些步驟需奸以設計。 機械^ ^ ^ ’可_子控制方式或 式實施例進行說 7 1309558 施方法’其為較佳的實施例’但並非一種限制。 圖2中S為啟動開關’當鋼具就定位後，定 呈關閉狀態，此時壓下啟動開關S，將激發繼電器^關帝 磁線圈CK，並使雙刀單擲開關K1, K2關閉，t電 枯，連桿裝置L，將同時使手動復位雙金屬片溫 ^ T4復位，使恢復關閉狀態。K2之關閉使電熱Hf R3同時導通，對應於圖彳中加溫步驟A中之啟 π， 3 當溫度到達攝氏65度時自動復位雙，、':$1309558 IX. Description of the invention: [Technical field of invention] This case is a kind of f, 隹 method, especially a kind of ♦ σ 八μH before S3 food hides and is effective for cooking food ^^^ "Food is the sky" is the unchanging gangster, the object, the end lies in the human = food == = enter, suspected the lion price 峨 ^ fine occasions 'my people's eating habits, in many, in order to meet this demand, and match "People make cold", "," or "stew the steel" for the sake of the 'I have a lot of people's naming. </ br> is to take advantage of the night when people fall asleep or go out to work during the day seven ^ a, with a small firepower to slowly add food埶, ^ or when you go home from work at night, you can get two days (the bed time, 6 Λ the required heating time as the benchmark, such as 4 small for the calorie, about the power 'slow sales heating power is generally not enough to cook * The misuse of the traditional design concept of food makes the food demand 'and easy to cause use such as 2. Degree to 5. Degree Celsius design · The correct cooking of the first domain Lai pot _ plus _ 彳 m Λ and food - some main Characteristics. Bacteria and organisms, followed by killing for ^1 - some for the human body The nutrient shape of the fine absorption is used to make the food heat-transformed into human beings. It can be 1309558, and the microbes at 60 degrees Celsius (14 degrees Fahrenheit) will stop living. Because the microbes fail to heat up, it must be able to Ensure that the safe temperature of microbial cessation is reached at a certain time, such as 140 degrees or 60 degrees Celsius; in addition to the clearing of food S, the rice powder, such as rice, is crystallized and becomes easy to grow meat. However, this conversion is in the Celsius ^ i = decomposition into a jelly f and dissolved in the tree, this process requires 65 instead of a higher temperature, about in common, gelatinous, comprehensive temperature ==== = Anti-property is 65 degrees to 75 degrees. The difference between vegetarian and private sputum, this temperature can be set to the highest temperature of Celsius, select the temperature 'for example, cooking meat can set the whole cooked food can be completed, saving 2 == effect 'to reduce the heat dissipation of the steel body, such as continuous on 6 1309558 to go to ^ and make the food to a safe temperature, and in a reasonable time, the slow pot energy is actually about the general cooking temperature is too cooked = achieve the effect of energy saving 'heating process of the transmission axis two S; reach the cooking set temperature After the heating work avoidance,: heating down, so that the fluid in the pot; enough, ":::: two = holding the bottom r' will not produce temperature unevenness or partial drop": Yu Chang to cook this is the law Research pills, and then developed the "cooking | 壬 【 [inventive content] of the case, ίΐ - ί reveal the specific technical content of the case, first, the husband (four) ί is ί:; map, the temperature and time of the cooking ΐ The text is a schematic diagram of the embodiment of the thermal control circuit. Method Sun Yi 1 is not 'basically' to achieve the aforementioned effect 'Ben Zai's ancient 坰 而 step and step 2 Β, and, = [implementation ^, device According to these steps, it is necessary to design. Mechanical ^ ^ ^ ' can be controlled by the sub-control method or the embodiment of the embodiment 7 1309558 The method is a preferred embodiment 'but not a limitation. In Fig. 2, S is the start switch. When the steel tool is positioned, it is turned off. At this time, the start switch S is pressed, the relay relay is turned off, and the double-pole single-throw switch K1, K2 is turned off. When the electric device is dry, the connecting rod device L will simultaneously reset the manual reset bimetal temperature ^ T4 to restore the closed state. The closing of K2 causes the electric heating Hf R3 to be turned on at the same time, corresponding to the opening π in the heating step A in the figure ,, 3 automatically resets the double when the temperature reaches 65 degrees Celsius, ':$
Τ2 =，但並聯之Τ3仍關’整體沒錢化。 時’食物已經沒概生物存活，此時Τ田4^ ==，程序進人慢鋼加溫模式段Α2段1 較長時間之後，溫度升至攝氏85 入圖1之降溫步驟B段，在此時段:3，=以统進 但是R1為报小之熱源，以小於鋼體:二=乍用’ 溫為原則，其目的為保持鍋内流體_微對法Z能 關閉狀態，及T4並不自動復ΰ 線圈關。將斷開， 自動復位雙金屬伽；4:置供應上達攝 8 1309558 氏95度時，T1彈開，全部電力亦中止。 經由上述實施例’可以顯示本發明之烹飪加熱方法， 使食物安全，慢鍋之實用方便性，食物之適度熟化，能源 之節約都將得到保證。 是以’經由本案之實施，其可針對欲烹調食物為最佳 之加熱，此相較於習知之慢鍋而言，係為一大突破。 ^案_示者，雜佳實關，舉凡觸之 =源該項技藝之人所易於推 在;: 在付合發明專利之要件，懇請貴審 於貝用，亦在 利，俾嘉惠社會，“ΐί貝明察，並祈早 【圖式簡單說明】 Ξ ^ ίί之烹財法溫度與時間關係圖。 ° .本案之加熱控制實施例示意圖。Τ 2 =, but the parallel Τ 3 is still off ’ overall no money. At the time, the food has not survived. At this time, Putian 4^ ==, the program enters the slow steel heating mode section Α 2 paragraph 1 After a long time, the temperature rises to 85 ° Celsius into the cooling step B of Figure 1, in At this time: 3, = to advance but R1 is a small heat source, to be smaller than steel: two = 乍 with 'temperature' principle, the purpose is to keep the fluid in the pot _ micro-method Z can be closed, and T4 and Do not automatically rewind the coil off. Will be disconnected, automatically reset the bimetal gamma; 4: set the supply up to 8 1309558 when 95 degrees, T1 bounce, all power is also suspended. The cooking heating method of the present invention can be shown by the above embodiment, so that the food is safe, the practical convenience of the slow cooker, the moderate ripening of the food, and the energy saving are ensured. It is based on the implementation of this case, which can be the best heating for the food to be cooked, which is a breakthrough compared to the conventional slow cooker. ^ Case_Shower, Miscellaneous and Good, and whoever touches the source = the skill of the person is easy to push;: In the requirements of the patent for the invention, please ask for your use, and also in the benefit of the company , "ΐί贝明察, and pray early [schematic description] Ξ ^ ίί's cooking method temperature and time diagram. °. This case is a schematic diagram of the heating control embodiment.
加溫步驟A 慢鍋加溫模式段A2 惶溫步驟C 定位開關P 電磁線圈CK 連捍裝置L L丰要元件符號說明】 啟動加溫段Ai 降溫步驟B 啟動開關S 繼電器κ Κι > K2 T3、丁4 ΪΪΐΐ立雙金屬片溫控器T1、T2 手動復位雙金屬片溫控器Warming step A Slow pot heating mode section A2 惶 Warming step C Positioning switch P Solenoid CK Connecting device LL Main component symbol description Start warming section Ai Cooling step B Start switch S Relay κ Κι > K2 T3, Ding 4 双立 bimetal thermostat T1, T2 manual reset bimetal thermostat