WO2017206027A1 - 炖汤方法和电烹饪器的温度控制装置 - Google Patents

炖汤方法和电烹饪器的温度控制装置 Download PDF

Info

Publication number
WO2017206027A1
WO2017206027A1 PCT/CN2016/083948 CN2016083948W WO2017206027A1 WO 2017206027 A1 WO2017206027 A1 WO 2017206027A1 CN 2016083948 W CN2016083948 W CN 2016083948W WO 2017206027 A1 WO2017206027 A1 WO 2017206027A1
Authority
WO
WIPO (PCT)
Prior art keywords
soup
temperature
predetermined time
heating
minutes
Prior art date
Application number
PCT/CN2016/083948
Other languages
English (en)
French (fr)
Inventor
邢凤雷
夏书芹
Original Assignee
佛山市顺德区美的电热电器制造有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 佛山市顺德区美的电热电器制造有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to PCT/CN2016/083948 priority Critical patent/WO2017206027A1/zh
Publication of WO2017206027A1 publication Critical patent/WO2017206027A1/zh

Links

Images

Classifications

    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
    • G05D23/00—Control of temperature
    • G05D23/19—Control of temperature characterised by the use of electric means
    • G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
    • G05D23/32—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. a function of time

Definitions

  • the present invention relates to the field of cooking technology, and more particularly to a stewing method and a temperature control device for an electric cooker controlled by the stew method.
  • the electric cooker that can be used for soups, such as electric cookers, electric pressure cookers, rice cookers, etc., taking the electric cooker as an example.
  • the soup such as fish soup
  • the electric cooker is energized first, and the electric power of the soup is started.
  • Control program the whole machine enters the full power heating stage, the temperature sensor detects the temperature of the soup water in the inner pot of the electric cooker.
  • the timer starts to count, and the temperature of the soup water in the inner tank is always maintained in the temperature range of T. It is expressed as the soup continues to boil, and after the timer reaches the preset time, the cooking process ends.
  • the technical level of the entire electric cooking industry is only at the stage of cooking the soup, especially the research on the heating conditions of the soup, so that the soup is generally lower in the indicators of aroma, taste, color and the like, and Long-term boiling, resulting in less soup, the soup, meat taste is relatively poor, resulting in the current electric cooker soup bone soup seafood soup is not delicious enough, and less soup.
  • the present invention aims to solve at least one of the technical problems in the related art to some extent.
  • the object of the first aspect of the present invention is to provide a stewing method which can make the soup delicious and increase the amount of soup.
  • a second aspect of the present invention is to provide a temperature control device for an electric cooker controlled by the stew method.
  • the stewing method according to an embodiment of the present invention is applied to an electric cooker, characterized in that it comprises the steps of: S1, entering a first heating stage, heating the soup water in the electric cooker; S2, temperature in the soup water When the first predetermined temperature T11 is reached, the second heating stage is entered, so that the temperature of the soup water is maintained at the first predetermined temperature T11 during the first predetermined time t11; S3, at the end of the first predetermined time t11, the heating is stopped.
  • the invention controls the electric cooker to enter a first heating stage (such as a full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 2-3 ° C per minute; when the temperature of the soup water is detected At a higher temperature T11, control causes the electric cooker to enter a second heating phase (eg, a low power mode) such that the soup is in a first predetermined time The temperature is maintained at a temperature T11; when the first predetermined time is over, the electric cooker is controlled to stop heating, the soup water is naturally cooled to a lower temperature T21, and when the temperature of the soup water is detected to reach a temperature T21, Controlling the electric cooker to enter a third heating phase (such as a low power mode) such that the temperature of the soup is maintained at a temperature T21 for a second predetermined time, and when the second predetermined time is over, controlling the electricity The cooker stops heating, allowing the soup to naturally cool to a drinkable temperature T.
  • a first heating stage such as a full power mode
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the bones be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the bone soup.
  • the soup water is cooled to the temperature T21 and the temperature is maintained at T21 for a second predetermined time, the bone soup has less water volatilization and the amount of the soup is increased, thereby solving the current food cooker soup bone soup is not delicious enough, and The technical problem of less soup.
  • the stew method according to the above embodiment of the present invention may further have the following additional technical features:
  • the method further includes the step S5: stopping the heating and cooling to a third predetermined temperature T, and the third predetermined temperature T ranges from 40 to 65 °C.
  • the stew method is a cooking control method for a livestock bone soup, wherein in step S1, the rate of temperature rise of the soup is 1-7 ° C per minute.
  • the volatile matter content of the livestock bone soup is greater than 2 ⁇ g/100 ml.
  • the concentration of the volatile substance in the livestock bone soup after the completion of the stew is 3 to 10 ⁇ g / 100 ml.
  • the concentration of the volatile substance in the livestock bone soup is greater than 1 ⁇ g/100 ml.
  • the concentration of the volatile substance in the livestock bone soup is 1.5 to 10 ⁇ g / 100 ml.
  • the concentration of the volatile substance in the livestock bone soup after the completion of the stew is greater than 5 ⁇ g / 100 ml.
  • the concentration of the volatile substance in the livestock bone soup after the completion of the stew is 10 to 35 ⁇ g / 100 ml.
  • the volatile matter content per 100 ml of the obtained livestock bone soup is: aldehydes 3-10 ⁇ g, alcohols 1-5 ⁇ g, ketones 2-12 ⁇ g, hydrocarbons 5-35 ⁇ g;
  • the content of the characteristic flavor components in the bone soup is 2-10 ⁇ g of aldehydes, 1-12 ⁇ g of ketones, and 1-8 ⁇ g of nitrogen-containing substances.
  • the rate of temperature increase in the first heating stage is from 1.5 to 5.5 ° C per minute.
  • the rate of temperature increase in the first heating stage is from 2.0 to 3.5 ° C per minute.
  • the first predetermined time t11 is 10-50 minutes, and the T11 is 97-102 °C.
  • the first predetermined time t11 is 15-35 minutes, and the T11 is 98-100 °C.
  • the second predetermined time t22 is 25-80 minutes and the T21 is 70-95 °C.
  • the second predetermined time t22 ranges from 40 to 70 minutes and T21 is from 75 to 85 °C.
  • the first predetermined time t11 is 18 minutes
  • T21 is 85 ° C
  • the second predetermined time t22 is 65 minutes.
  • the first predetermined time t11 is 15-25 minutes and the T11 is 98-100 °C.
  • the second predetermined time t22 is 40-60 minutes and T21 is 75-85 °C.
  • the first predetermined time is 20 minutes
  • the second predetermined time is 50 minutes
  • T21 is 80 °C.
  • the rate of temperature increase in the first heating stage is from 2.4 to 2.5 ° C per minute.
  • the volatile matter content per 100 ml of the obtained bone soup is: aldehyde 8-12 ⁇ g, alcohol 3-5 ⁇ g, ketone 5-10 ⁇ g, ester 2-5 ⁇ g, acid 1-5 ⁇ g, hydrocarbon 25-30 ⁇ g 3-8 ⁇ g of nitrogen-containing substance;
  • the content of characteristic flavor components in the bone soup obtained per 100ml is: aldehyde 8-9 ⁇ g, alcohol 0.1-1 ⁇ g, ketone 8-9 ⁇ g, ester 2-3 ⁇ g, nitrogen-containing substance 3- 4 ⁇ g.
  • the stew method is a cooking control method for a poultry soup, wherein in the step S1, the temperature rise rate of the soup is 0.6-6.5 ° C per minute.
  • the concentration of volatile substances in the poultry soup is greater than 15 ⁇ g/100 ml.
  • the concentration of the volatile substance in the poultry soup is 15 to 25 ⁇ g / 100 ml.
  • the concentration of the volatile substance in the poultry soup is greater than 1 ⁇ g/100 ml.
  • the concentration of the volatile substance in the poultry soup is 1.5 to 4 ⁇ g / 100 ml.
  • the concentration of the volatile matter in the poultry soup is greater than 15 ⁇ g / 100 ml.
  • the concentration of the volatile matter in the poultry soup is 20 to 35 ⁇ g / 100 ml.
  • the volatile matter content per 100 ml of the obtained poultry soup is: 20-25 ⁇ g of aldehydes, 2-5 ⁇ g of alcohols, 5-12 ⁇ g of ketones, 5-10 ⁇ g of esters, 30-35 ⁇ g of hydrocarbons.
  • the content of the characteristic flavor component per 100 ml of the obtained poultry soup is 20-25 ⁇ g of aldehydes, 1-5 ⁇ g of alcohols, and 5-12 ⁇ g of ketones.
  • the rate of temperature increase in the first heating stage is from 1.5 to 4.5 ° C per minute.
  • the rate of temperature increase in the first heating stage is from 2.0 to 3.3 ° C per minute.
  • the first predetermined time t11 is 10-35 minutes, and the T11 is 97-102 °C.
  • the first predetermined time t11 is 15-25 minutes, and the T11 is 98-100 °C.
  • the second predetermined time t22 is 30-80 minutes and the T21 is 75-95 °C.
  • the second predetermined time t22 ranges from 50 to 75 minutes and T21 ranges from 80 to 90 °C.
  • the first predetermined time t11 is 26 minutes
  • T21 is 90 °C
  • the second predetermined time t22 is 60 minutes.
  • the stew method is a cooking control method of a seafood soup, wherein in the step S1, the temperature rise rate of the soup is 1.5-5 ° C per minute.
  • the content of volatile substances in the seafood soup is greater than 1.5 ⁇ g/100 ml.
  • the concentration of the volatile substance in the seafood soup is 2 to 5 ⁇ g / 100 ml.
  • the concentration of the volatile substance in the seafood soup is greater than 1 ⁇ g/100 ml.
  • the concentration of the volatile substance in the seafood soup is 1.5 to 6 ⁇ g / 100 ml.
  • the concentration of the volatile substance in the seafood soup is greater than 0.5 ⁇ g/100 ml.
  • the concentration of the volatile substance in the seafood soup is 0.8 to 5 ⁇ g / 100 ml.
  • the volatile matter content per 100 ml of the obtained seafood soup is: 1.5-5 ⁇ g of aldehydes, 0.2-6 ⁇ g of alcohols, 0.5-5 ⁇ g of ketones; and characteristic flavor components in the obtained seafood soup per 100 ml. It is: 1.5-5 ⁇ g of an aldehyde, 0.5-5 ⁇ g of an alcohol, and 0.5-5 ⁇ g of a ketone.
  • the rate of temperature increase in the first heating stage is from 1.5 to 4.5 ° C per minute.
  • the rate of temperature increase in the first heating stage is from 2.0 to 3.3 ° C per minute.
  • the first predetermined time t11 is 10-50 minutes, and the T11 is 97-102 °C.
  • the first predetermined time t11 is 15-35 minutes, and the T11 is 98-100 °C.
  • the second predetermined time t22 is 25-80 minutes and the T21 is 70-95 °C.
  • the second predetermined time t22 ranges from 40 to 70 minutes and T21 is from 75 to 85 °C.
  • the first predetermined time t11 is 23 minutes
  • T21 is 80 °C
  • the second predetermined time t22 is 50 minutes.
  • the first predetermined time t11 is 15-25 minutes and the T11 is 98-100 °C.
  • the second predetermined time t22 is 30-50 minutes, and the T21 is 75-85 °C.
  • the first predetermined time t11 is 20 minutes; T21 is 80 °C, and the second predetermined time t22 is 39 minutes.
  • the rate of temperature increase in the first heating stage is from 2.8 to 2.9 ° C per minute.
  • the volatile matter content per 100 ml of the obtained seafood soup is: 2.5-3.2 ⁇ g of aldehydes, 0.1-0.5 ⁇ g of hydrocarbons, 0.01-0.5 ⁇ g of phenols, 3.5-4 ⁇ g of alcohols, 4-4.5 ⁇ g of ketones, esters. 0.2-0.6 ⁇ g; the content of characteristic flavor components in 100ml of seafood soup is: aldehyde 2.5-3.2 ⁇ g, alcohol 3-3.5 ⁇ g, ketone 4-4.5 ⁇ g, phenol 0.01-0.5 ⁇ g, ester 0.01 -0.5 ⁇ g.
  • the temperature control device of the electric cooker is controlled by the aforementioned stew method, and the temperature control device includes: a temperature rising heating module for controlling the electric cooker to enter the first heating stage, so that The soup water in the electric cooker is heated; the first maintaining module is configured to enter the second heating stage when the temperature of the soup reaches the first predetermined temperature T11, so that the temperature of the soup is maintained during the first predetermined time t11 a first predetermined temperature T11; stopping the heating module, for controlling the electric cooking device to stop heating or reducing the heating power when the first predetermined time t11 is ended, so that the soup water temperature reaches a second predetermined temperature T21; a maintaining module, configured to enter a third heating stage when the temperature of the soup water reaches the second predetermined temperature T21, such that the temperature of the soup water is maintained at the second predetermined temperature T21 during the second predetermined time t22 Controlling the electric cooker to stop heating when the second predetermined time t22 ends; wherein the first predetermined time t11 is less
  • Fig. 1 is a flow chart showing a method of stewing soup according to an embodiment of the present invention, which is suitable for stewing livestock bone soup, poultry soup, seafood soup and the like.
  • FIG. 2 is a flow chart of a stewed livestock bone soup in accordance with an embodiment of the present invention.
  • FIG. 3 is a test diagram of the main volatile substance species in the pork ribs soup of the conventional crock and the ribs soup corresponding to the curves 2-12 of the present invention
  • Fig. 5 is a view showing the correspondence relationship between the temperature and time of each stage of the ribs soup corresponding to the curve 5 in the first embodiment.
  • Figure 6 is a flow chart of a stewed poultry soup in accordance with an embodiment of the present invention.
  • Fig. 9 is a view showing the correspondence relationship between the temperature and time of each stage of the chicken soup corresponding to the curve 6 in the second embodiment.
  • Figure 10 is a flow chart of a stewed seafood soup in accordance with an embodiment of the present invention.
  • Figure 11 is a test chart of the main volatile substance species in the fish soup corresponding to the traditional earthenware squid soup, the electronic electric cooker squid soup and the curves 3, 5 and 6 of the present invention;
  • Fig. 13 is a view showing the correspondence relationship between the temperature and time of each stage of the fish soup corresponding to the curve 5 in the third embodiment.
  • Figure 14 is a schematic view showing a temperature control device of an electric cooker according to an embodiment of the present invention.
  • Figure 15 is another schematic view of the temperature control device of the electric cooker shown in the embodiment of the present invention.
  • the present invention is directed to an electric cooker (such as an electric cooker, an electric cooker, a rice cooker, etc.) currently available on the market, which only stays at the stage of cooking the soup, resulting in a soup that is not delicious enough and has a small amount of soup. .
  • an electric cooker such as an electric cooker, an electric cooker, a rice cooker, etc.
  • the soup is generally low in the indicators of aroma, taste, color and the like.
  • the amount of soup is less, and the taste of soup and meat is relatively poor.
  • the taste and flavor of the soup and the volatile flavor substances aldehydes, hydrocarbons, ketones and the like which are produced during the heating process are produced.
  • the amount and the amount dissolved into the soup have a lot to do with it. Therefore, it is possible to improve the taste of the soup by studying the heating conditions in which the flavor substance is formed. After many experiments on the sensory and flavor substance precipitation, the inventor obtained a soup method that enhances the delicious taste of the soup, and realized the improvement of the amount of soup produced by the soup.
  • the present invention provides a stewing method for use in an electric cooker, which can be used for stewing livestock bone soup, poultry soup, seafood soup, etc., and the stew method includes The following steps:
  • the first predetermined time t11 is smaller than the second predetermined time t22, and the second predetermined temperature T21 is smaller than the first predetermined temperature T11.
  • the invention controls the electric cooker to enter a first heating stage (such as a full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 2-3 ° C per minute; when the temperature of the soup water is detected At a higher temperature T11, controlling the electric cooker to enter a second heating phase (such as a low power mode) such that the temperature of the soup is maintained at a temperature T11 for a first predetermined time; when the first predetermined time At the end, controlling the electric cooker to stop heating, the soup water is naturally cooled to a lower temperature T21, and when it is detected that the temperature of the soup water reaches the temperature T21, the control causes the electric cooker to enter the third heating stage ( Such as a low power mode), such that the temperature of the soup is maintained at a temperature T21 during a second predetermined time, and when the second predetermined time is over, the electric cooker is controlled to stop heating, so that the soup is naturally cooled to a Drinking temperature T can be.
  • a first heating stage such as a
  • the invention adjusts the temperature and time of the soup water, so that the volatile flavor substances in the material are better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the soup.
  • the soup water is cooled to the temperature T21 and the temperature is maintained at T21 for a second predetermined time, the water evaporation of the soup is less, and the amount of the soup is increased, thereby solving the current soup of the electric cooker is not delicious enough, and the amount of soup is Less technical problems.
  • the method further includes the step S5: stopping the heating and cooling to a third predetermined temperature T, and the third predetermined temperature T ranges from 40 to 65 °C.
  • the stew method of the present invention can be applied to stewed livestock bone soup, poultry soup, seafood soup, etc., and the following description will be made by taking stewed beef bone soup, poultry soup, and seafood soup as examples.
  • the invention provides a cooking control method for a livestock bone soup, which is applied to an electric cooker and comprises the following steps:
  • the first predetermined time t11 is smaller than the second predetermined time t22, and T21 is smaller than T11.
  • the invention controls the electric cooker to enter a first power heating mode (such as a full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 1-7 ° C per minute; when the temperature of the soup water is detected When the higher temperature T11 is reached, the control causes the electric cooker to enter a second power heating mode (such as a low power mode) such that the temperature of the soup is maintained at a temperature T11 for a first predetermined time; when the first At the end of the predetermined time, the electric cooker is controlled to stop heating or reduce the heating power, so that the soup water temperature reaches a lower temperature T21, and when it is detected that the temperature of the soup water reaches the temperature T21, the control causes the electric cooker to enter
  • the third power heating mode is such that the temperature of the soup is maintained at a temperature T21 for a second predetermined time, and when the second predetermined time is over, the electric cooker is controlled to stop heating.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the bones be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the bone soup.
  • the soup water is cooled to the temperature T21 and the temperature is maintained at T21 for a second predetermined time, the bone soup has less water volatilization and the amount of the soup is increased, thereby solving the current food cooker soup bone soup is not delicious enough, and The technical problem of less soup.
  • the invention improves the flavor taste of the meat bone soup of the livestock mainly by controlling the heating time-temperature curve of the soup water, and the present invention proposes an improvement in order to enable the livestock bone soup to achieve a better mouthfeel, and the flavor substance is precipitated and dissolved into the soup to enhance the taste of the soup.
  • heating methods for the taste of livestock bone soup each of which is divided into 4 steps:
  • the first heating method is to raise the temperature of the soup water in the electric cooking device to between 97 and 102 ° C, and the heating rate is 1 to 7 ° C per minute.
  • the second step keep the temperature of the soup at 97-102 ° C for 10-50 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 70-95 °C.
  • Step 4 Maintain a temperature of 70-95 ° C for 25-80 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the second heating method the first step is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 1 to 7 ° C per minute. In the second step, keep the temperature of the soup at 97-102 ° C for 10-50 minutes.
  • Step 3 Stop heating and allow the soup water to cool naturally to 75-85 °C.
  • Step 4 Maintain a temperature of 75-85 ° C for 40-70 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the third heating method the first step is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 1 to 7 ° C per minute. In the second step, keep the temperature of the soup at 97-102 ° C for 10-50 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-60 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the fourth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98-100 ° C, and the heating rate is 1-7 ° C. every minute.
  • the second step keep the temperature of the soup at 98-100 ° C for 15 to 35 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 70-95 °C.
  • Step 4 Maintain a temperature of 70-95 ° C for 25-80 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the fifth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1 to 7 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15 to 35 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-70 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the sixth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1 to 7 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15 to 35 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-60 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the seventh heating method the first step is to raise the temperature of the soup water in the electric cooking device to between 98 and 100 ° C, and the heating rate is 1 to 7 ° C per minute.
  • the second step keep the temperature of the soup at 98-100 ° C for 15-25 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 70-95 °C.
  • Step 4 Maintain a temperature of 70-95 ° C for 25-80 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the eighth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1 to 7 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15-25 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-70 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the ninth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1 to 7 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15-25 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-60 minutes. Then, naturally cool to a drinkable temperature to obtain a rich, bone-quality soup of livestock bones.
  • the heating principle adopted by the invention is: by adjusting the temperature and time of the soup water, the volatile flavor substances in the bone are better precipitated and dissolved in the soup, thereby significantly increasing the amount of delicious flavor substances, thereby improving the bone soup. The taste.
  • the heating is stopped, the temperature of the soup water is naturally cooled to a certain temperature, and then the low-power heating is maintained at this temperature for a period of time, so that the water of the bone soup is less volatile and the amount of the soup is increased.
  • This heating-time temperature method can be applied not only to electric cooker products, but also to electric cookers such as rice cookers and electric pressure cookers.
  • FIG. 1 it is a flow chart of a cooking control method for a livestock bone soup according to an embodiment of the present invention.
  • the method is applied to an electric cooker.
  • an electric cooker is taken as an example, and of course, it is not limited thereto. It can be applied to most other similar electric cookers at present, such as electric pressure cookers, rice cookers and the like.
  • the electric cooker has a heater, a temperature sensor and a control
  • the method is mainly for controlling the heating time-temperature of the livestock bone soup water in the electric cooker, which is described in conjunction with FIG. 2 and the ninth heating method described above, and the cooking control method specifically comprises the following steps:
  • Step S1 Controlling the electric cooker (ie, the electric cooker) to enter the first power heating mode (ie, the high power mode or the full power mode), so that the soup in the electric cooker is heated, wherein the heating rate of the soup is 1- 7 ° C per minute.
  • the electric cooker ie, the electric cooker
  • the first power heating mode ie, the high power mode or the full power mode
  • the bones of the livestock such as pork ribs
  • the electric cooker After the electric cooker is energized, select the stew soup menu of the stewed bone soup on the electric cooker, and confirm the electric cooker. Enter the stew program control process, and perform step S1, that is, enter phase 1: the whole machine performs the full power heating phase.
  • the control panel in the electric cooker controls the heater to enter the full power or high power state for heating, so that the soup water in the electric cooker is rapidly heated to T11, that is, 98-100 ° C, wherein the heating rate of the soup water is 1-7 ° C. every minute.
  • the temperature sensor always detects the temperature T of the soup water in the electric cooker, and feeds the temperature information to the control panel in real time. When the temperature does not reach T11, the heating is continued.
  • the heating rate of the soup in this stage is very important, because it is directly related to the precipitation of volatile substances in the soup. It has been verified that the heating rate of the soup water in the inner pot of the electric cooker should be controlled at 1-7 ° C / min, and the effect is better.
  • Step S2 when it is detected that the temperature of the soup reaches 98-100 ° C, controlling to enter the electric cooker into a second power heating mode (such as a low power mode), so that the temperature of the soup in the first predetermined time Maintained at 98-100 ° C, wherein the first predetermined time is 15-25 minutes.
  • a second power heating mode such as a low power mode
  • step S2 the electronic control program proceeds to step S2, that is, the execution phase of the phase 2, and the control panel continues to heat the heater by adjusting the on/off ratio of the relay or changing to a small power.
  • the temperature of the soup water in the electric cooker was maintained at a temperature of T11 (98-100 ° C).
  • time t11 is elapsed (generally set at 15-25 minutes).
  • Step S3 when the first predetermined time is over, the electric cooker is controlled to stop heating, and the soup is naturally cooled to T21 (75-85 ° C).
  • phase 2 elapses time t11 (t11 is generally set at 15-25 minutes), it proceeds to step S3, that is, phase 3, phase 3 is not heated, and is naturally cooled to temperature T21 (generally at 75-85 ° C).
  • Step S4 when it is detected that the temperature of the soup reaches 75-85 ° C, control the electric cooker to enter a third power heating mode, so that the temperature of the soup is maintained at T21, that is, 75 in a second predetermined time. -85 ° C, when the second predetermined time is over, controlling the electric cooker to stop heating, so that the soup water is naturally cooled to a drinkable temperature T; wherein the second predetermined time is 40-60 minute.
  • the first predetermined time t11 is less than the second predetermined time t22, the temperature T is less than T21, and T21 is less than T11.
  • step S4 is performed, that is, the stage 4 is entered.
  • the phase 4 control panel maintains the heater to continue heating by adjusting the on/off ratio of the relay or changing to a small power, so that the temperature of the soup water in the electric cooker is maintained at the temperature T21.
  • the time t22 usually 40-60 minutes
  • the stewing process ends, so that a pot of delicious bone soup is finished.
  • the present invention controls the electric cooker to enter the first power heating mode (ie, full power mode) a method of heating the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 1-7 ° C per minute; when the temperature of the soup water is detected to reach 98-100 ° C, the control causes the electric cooker to enter the second a power heating mode (ie, a low power mode) such that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time, wherein the first predetermined time is 15-25 minutes; when the first predetermined time At the end, controlling the electric cooker to stop heating, the soup water is naturally cooled to 75-85 ° C, and finally when the temperature of the soup water is detected to reach 75-85 ° C, the electric cooker is controlled to be The temperature of the soup water is maintained at 75-85 ° C for a second predetermined time, and when the second predetermined time (40-60 minutes) ends, the electric cooker is controlled to stop heating, so that the soup water
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the bones be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the bone soup.
  • the soup water is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 40-60 minutes.
  • the bone soup has less water volatilization and the amount of soup is increased, thus solving the current chicken soup soup of electric cooker. A technical problem that is not delicious enough and has a small amount of soup.
  • the rate of temperature increase is from 1.5 to 5.5 ° C per minute; more preferably, in one embodiment, the rate of temperature increase is from 2.0 to 3.5 ° C per minute; most preferably, in one In the embodiment, the heating rate is 2.4-2.5 ° C per minute to reduce the meat shearing force and ultimately improve the taste of the livestock bone soup.
  • the first predetermined time is 18 minutes to prevent protein denaturation.
  • the soup was naturally cooled to 85 ° C and the second predetermined time was 65 minutes to prevent excessive volatilization of the flavoring material.
  • the preferred method can further improve the taste and taste of the livestock bone soup.
  • the first predetermined time is 20 minutes to prevent protein denaturation.
  • the soup was naturally cooled to 80 ° C and the second predetermined time was 50 minutes to prevent excessive volatilization of the flavoring material.
  • the preferred method can further improve the taste and taste of the livestock bone soup.
  • the present invention will be described below in combination with experimental data: comparing the traditional crock pot, the electronic electric cooker and the electric cooker provided by the present invention to the sensory index, the main volatile substance species and the characteristic flavor component content by comparison test. The difference between the three experimental materials and the experimental environment is different.
  • the specific soup method is as follows:
  • the ribs soup is prepared by boiling the high temperature steam to heat the inner tube.
  • the method of electronic electric cooker ⁇ rib soup heating the soup to boiling, from the beginning of the soup to the end of the soup, the soup is always in a boiling state.
  • the soup method used in the present invention is as follows:
  • the electric cooker When it is detected that the temperature of the soup reaches 98-100 ° C, control the electric cooker to enter a second power heating mode, so that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time.
  • the first predetermined time is a constant temperature time in Table 1-1;
  • the electric cooker When it is detected that the temperature of the soup reaches the low temperature in Table 1-1, the electric cooker is controlled such that the temperature of the soup is maintained at a low temperature in Table 1-1 for a second predetermined time. Temperature, when the second predetermined time is over, controlling the electric cooker to stop heating, so that the soup water is naturally cooled to a drinkable temperature; wherein the second predetermined time is in Table 1-1 At low temperature, the time required for the entire ribs soup is the total time in Table 1-1.
  • the sensory analysis used a triangulation test 30 students from the food profession were selected to conduct the selection and training of the sensory evaluation of the pork ribs soup. According to the sensory evaluation scores listed in Table 1-2, the traditional ribs soup, the electronic electric cooker, the ribs soup and the pork ribs represented by curves 2-12 are scored. The scores are shown in Table 1-3. Show.
  • the traditional crock pot soup has the highest score on the two indexes of aroma and oil slick.
  • the soup ribs have strong flavor and rich flavor, and only a small amount of granules on the surface of the soup. Oil slick, but the scores on the three indicators of color, taste and form are lower than the ribs soup corresponding to curve 5 of the present invention, and the ribs soup corresponding to curve 5 is in aroma, color, oil slick, The five indicators of taste and form are at a superior level, and the total score is higher than that of traditional earthen jars.
  • the color of the soup is beige, the ribs are strong, and there are only a small amount of granules on the surface.
  • the ribs are thick and fragrant, with a sweet aftertaste and clear soup. Therefore, the present invention screens out the temperature and time of the pork ribs corresponding to the curving curve 5 as the optimal model parameters.
  • the ribs of the ribs soup in the electronic electric cooker are weak and fragrant, and the umami is insufficient. Because the soup is boiled for a long time, the amount of soup is less, and the soup and meat taste less.
  • the volatile component test method uses solid phase microextraction (SPME) combined with GC-MS to efficiently extract and identify volatile, semi-volatile compounds.
  • SPME solid phase microextraction
  • the results of the determination of the main volatile substances in the traditional ribs soup and the ribs soup represented by curves 2-12 are shown in Fig. 3.
  • the results show that the ribs soup corresponding to curve 5 is in aldehydes, alcohols and ketones.
  • the content of esters, acids, hydrocarbons and nitrogenous substances is obviously higher than that of other ribs soup and traditional earthenware pots, which means that the volatile flavor substances in the pork ribs soup corresponding to curve 5 are more
  • the taste of the pork ribs soup is greatly related to the amount of volatile substances such as aldehydes, hydrocarbons, ketones, etc. in the soup, the heating condition of the ribs soup corresponding to the curve 5 of the present invention can be achieved.
  • the taste of pork ribs soup is improved.
  • the characteristic flavor component uses gas phase-smell method (GC-O), which is an effective method to select and evaluate odor active substances from complex mixtures by correlating the separation ability of gas chromatography with the sensitive olfactory sense of human nose.
  • GC-O gas phase-smell method
  • the results of the determination of the characteristic flavor components in the pork ribs soup represented by the electronic electric cooker and the ribs soup represented by the curve 2-12 are shown in Fig. 4.
  • the results show that the ribs soup corresponding to the curve 5 is in the aldehydes and alcohols.
  • the content of ketones, esters and nitrogenous substances is obviously higher than that of the electronic porridge soup, and the comparison of the characteristic flavor components in the ribs soup corresponding to curve 9 and curve 5 shows that the soup time is prolonged.
  • the content of the characteristic flavor component is not increased, but the composition of the flavor material is changed to change the taste of the final pork ribs soup.
  • the present invention screens out a set of optimal temperature and time models by adjusting the temperature and time required for the ribs soup, that is, the temperature and time model of the ribs soup corresponding to the curve 5, as shown in FIG. It is shown that the sensory evaluation total score and the main volatile matter content of the ribs soup corresponding to the curve 5 are higher than the traditional ribs soup, and the characteristic flavor component content is higher than that of the electronic electric cooker.
  • the present invention is not limited to the improvement of the taste of the pork ribs soup, and any other livestock bone soup can be applied.
  • the present invention also provides a cooking control device for a livestock bone soup, which is applied to an electric cooker, which is an electric cooker, an electric cooker or a rice cooker.
  • the device is implemented in a software instruction related hardware manner, including a temperature heating module 101, a first maintenance module 102, a stop heating module 103, and a second maintenance module 104.
  • the heating and heating module 101 is configured to control the electric cooking device to enter a first power heating mode to heat the soup in the electric cooking device, wherein the heating rate of the soup water is 1-7 ° C per minute;
  • the first maintaining module 102 is configured to control the electric cooker to enter a second power heating mode when detecting that the temperature of the soup reaches T11, so that the temperature of the soup is maintained during the first predetermined time t11 At T11 temperature;
  • Stopping the heating module 103 for controlling the electric cooking device to stop heating or reducing the heating power when the first predetermined time t11 ends, so that the soup water temperature reaches the T21 temperature;
  • the second maintaining module 104 is configured to control the electric cooker to enter a third power heating mode when detecting that the temperature of the soup reaches a temperature of T21, such that the temperature of the soup is within a second predetermined time t22
  • the temperature is maintained at T21, and when the second predetermined time t22 ends, the electric cooker is controlled to stop heating; the soup is naturally cooled to a drinkable temperature T.
  • the first predetermined time t11 is smaller than the second predetermined time t22, and T21 is smaller than T11.
  • the first predetermined time t11 is 10-50 minutes and T11 is 97-102 °C.
  • the second predetermined time t22 is 25-80 minutes and T21 is 70-95 °C.
  • the first predetermined time t11 is 10-50 minutes and T11 is 97-102 °C.
  • the second predetermined time t22 is 40-70 minutes and T21 is 75-85 °C.
  • the first predetermined time t11 is 10-50 minutes and T11 is 97-102 °C.
  • the second predetermined time t22 is 40-60 minutes and T21 is 75-85 °C.
  • the first predetermined time t11 is 15-35 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 25-80 minutes and T21 is 70-95 °C.
  • the first predetermined time t11 is 15-35 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 40-70 minutes and T21 is 75-85 °C.
  • the first predetermined time t11 is 15-35 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 40-60 minutes and T21 is 75-85 °C.
  • the first predetermined time t11 is 15-25 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 25-80 minutes and T21 is 70-95 °C.
  • the first predetermined time t11 is 15-25 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 40-70 minutes and T21 is 75-85 °C.
  • the first predetermined time t11 is 15-25 minutes and T11 is 98-100 °C.
  • the second pre The fixed time t22 is 40-60 minutes and the T21 is 75-85 °C.
  • the first predetermined time is 20 minutes
  • the second predetermined time is 50 minutes
  • T21 is 80 °C.
  • the first predetermined time is 18 minutes
  • the second predetermined time is 65 minutes
  • T21 is 85 °C.
  • the rate of temperature increase is from 1.5 to 5.5 ° C per minute.
  • the rate of temperature increase is from 2.0 to 3.5 ° C per minute.
  • the rate of temperature increase is between 2.4 and 2.5 ° C per minute.
  • the present invention controls the electric cooker to enter the first power heating mode (ie, the full power mode) to heat the soup in the electric cooker, wherein the temperature rise rate of the soup is 2.4-2.5 ° C. Every minute; when it is detected that the temperature of the soup reaches 98-100 ° C, the control causes the electric cooker to enter a second power heating mode (ie, a low power mode) such that the temperature of the soup is within a first predetermined time Maintained at 98-100 ° C, wherein the first predetermined time is 15-25 minutes; when the first predetermined time is over, the electric cooker is controlled to stop heating, so that the soup is naturally cooled to 75-85 °C, finally, when it is detected that the temperature of the soup reaches 75-85 ° C, the electric cooker is controlled such that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time, when the second At the end of the predetermined time (40-60 minutes), the electric cooker is controlled to stop
  • a second power heating mode ie,
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the bones be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the bone soup.
  • the soup water is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 40-60 minutes.
  • the bone soup has less water volatilization and the amount of soup is increased, thus solving the current chicken soup soup of electric cooker. A technical problem that is not delicious enough and has a small amount of soup.
  • the rate of temperature increase is 2.4 degrees per minute to reduce meat shear; in one example, the first predetermined time is 20 minutes to prevent protein denaturation. In one example, the soup is naturally cooled to 80 °C, and in yet another example, the second predetermined time is 50 minutes to prevent excessive volatilization of the flavoring material.
  • the preferred method can further improve the taste and taste of the livestock bone soup. It should be noted that the foregoing device embodiments and method embodiments are based on the same concept. For details, refer to the description of the method embodiment, which is not described in detail herein.
  • the embodiment of the invention further provides a cooking control device 20 for a livestock bone soup, which is applied to an electric cooker, which is an electric cooker, an electric pressure cooker or a rice cooker.
  • the device includes a temperature sensor 201, a control board 202, and a heater 203.
  • the temperature sensor 201 is configured to detect a temperature of the soup water in the electric cooker and output to the control panel;
  • the control board 202 is connected to the temperature sensor 201 and the heater 203, and is described in conjunction with a specific embodiment.
  • the device is specifically configured to:
  • the heater 203 in the electric cooker is controlled to stop heating, so that the soup is naturally cooled to 75-85 ° C;
  • the control causes the heater 203 in the electric cooker to enter a third power heating mode, so that the second predetermined time is The temperature of the soup water is maintained at 75-85 ° C, and when the second predetermined time is over, the heater 203 in the electric cooker is controlled to stop heating, so that the soup water is naturally cooled to a drinkable temperature; Wherein the second predetermined time is 40-60 minutes.
  • the invention controls the electric cooker to enter a first power heating mode (ie, full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 2-3 ° C per minute; when the temperature of the soup water is detected When the temperature reaches 98-100 ° C, the control causes the electric cooker to enter a second power heating mode (ie, a low power mode) such that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time, wherein The first predetermined time is 15-25 minutes; when the first predetermined time is over, the electric cooker is controlled to stop heating, the soup is naturally cooled to 75-85 ° C, and finally when the temperature of the soup is detected When the temperature reaches 75-85 ° C, the electric cooker is controlled such that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time, when the second predetermined time (40-60 minutes) ends.
  • a first power heating mode ie, full power mode
  • the control causes the electric cooker to enter
  • the electric cooker is controlled to stop heating, and the soup water is naturally cooled to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the bones be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the bone soup.
  • the soup water is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 40-60 minutes.
  • the bone soup has less water volatilization and the amount of soup is increased, thus solving the current chicken soup soup of electric cooker. A technical problem that is not delicious enough and has a small amount of soup.
  • the rate of temperature increase is 2.4-2.5 ° C per minute to reduce meat shear; in one example, the first predetermined time is 20 minutes to prevent protein denaturation. In one example, the soup is naturally cooled to 80 °C, and in yet another example, the second predetermined time is 50 minutes to prevent excessive volatilization of the flavoring material.
  • the preferred method can further improve the taste and taste of the livestock bone soup. It should be noted that the foregoing device embodiments and method embodiments are based on the same concept. For details, refer to the description of the method embodiment, which is not described in detail herein.
  • the present invention also provides an electric cooking device comprising the cooking control device for the livestock bone soup according to any of the above embodiments.
  • the electric cooking The device may be an electric cooker, a rice cooker or an electric pressure cooker, and other components in the electric cooker are existing mature technologies and will not be described in detail.
  • the present invention controls the electric cooker to enter The first power heating mode (such as the full power mode) heats the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 1-7 ° C per minute; when the temperature of the soup water is detected to reach 98-100 ° C, the control Passing the electric cooker into a second power heating mode (such as a low power mode) such that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time, wherein the first predetermined time is 15-25 Minute; when the first predetermined time is over, the electric cooker is controlled to stop heating, the soup water is naturally cooled to 75-85 ° C, and finally when the temperature of the soup water is detected to reach 75-85 ° C, control Passing the electric cooker into a third power heating mode such that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time, and when the second predetermined time (40-60 minutes) ends, the first power heating mode (such as the full power mode) heats the soup water in the
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the bones be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the bone soup.
  • the soup water is cooled to 75-85 degrees and the temperature is maintained at 75-85 ° C for 40-60 minutes.
  • the bone soup has less water volatilization and the amount of soup is increased. Therefore, the technical problem that the meat bone soup of the electric cooker is not delicious enough and the amount of soup is small is solved.
  • the invention provides a temperature control method for improving the taste of poultry soup, which is applied to an electric cooker and comprises the following steps:
  • the electric cooking device enters a first heating stage, and the soup water in the electric cooking device is heated, wherein the heating rate of the soup water is 0.6-6.5 ° C per minute;
  • the electric cooker when it is detected that the temperature of the soup reaches T11, the electric cooker enters a second heating stage, so that the temperature of the soup water is maintained at a temperature T11 during the first predetermined time t11;
  • the electric cooker enters a third heating stage, so that the temperature of the soup is maintained at a temperature T21 during the second predetermined time t22, when the second predetermined At the end of time t22, the electric cooker is controlled to stop heating, so that the soup water is naturally cooled to a drinkable temperature T; wherein the first predetermined time t11 is less than the second predetermined time t22, and the temperature T is less than T21, T21 is smaller than T11.
  • the invention controls the electric cooker to enter a first heating stage (such as a full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 0.6-6.5 ° C per minute; when the temperature of the soup water is detected At T11, controlling the electric cooker to enter a second heating phase (such as a low power mode) such that the temperature of the soup is maintained at T11 for a first predetermined time, and when the first predetermined time is over, the control station
  • the electric cooker stops heating, the soup water is naturally cooled to a temperature of T21, and when it is detected that the temperature of the soup water reaches a temperature of T21, the control causes the electric cooker to enter the first a three heating stage, wherein the temperature of the soup is maintained at a temperature T21 for a second predetermined time, and when the second predetermined time is over, the electric cooker is controlled to stop heating, and the soup is naturally cooled to a drinkable The temperature is OK.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the poultry meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the poultry soup.
  • the soup water is cooled to the temperature of T21 and the temperature is maintained at the temperature of T21 for the second predetermined time.
  • the poultry soup has less water volatilization and the amount of soup is increased, thereby solving the problem that the current poultry soup of the electric cooker is not delicious enough, and The technical problem of less soup.
  • the Maillard reaction is a non-enzymatic browning reaction between an amino compound (including amines, amino acids, peptides and proteins) and a reducing sugar or other carbonyl compound, and is the most important way to produce flavor compounds in cooked meat products.
  • the Maillard reaction produces a flavor or premise. Most of these substances are sulfur-containing, nitrogen-containing or oxygen-containing heterocyclic compounds such as furans, pyrazines, azoles, thiophenes, thiazoles and pyrimidines.
  • the intermediate reaction may also produce some alkenyl volatile flavor substances.
  • Some other intermediate products are further reacted with fat degradation products, thiamine degradation products, partial carbohydrate degradation products, and the like to form other flavor substances.
  • the present inventors have found that it is generally believed in the prior art that prolonging the time of the soup will increase the flavor of the soup, but prolonging the reaction time does not increase the intensity of the flavor, but changes the composition of the flavor, and ultimately changes.
  • the flavor profile, the reaction time is too long, the aroma of the product will deteriorate and it will be unacceptable, and the browning will be deepened.
  • each unique pathway of flavor formation has a certain activation energy.
  • furan thiol has the highest reaction rate at high temperature, followed by pyrazine and furfural; when the temperature is lowered to a typical storage temperature, furfural will have the highest reaction rate, while furanthiol has the lowest reaction rate. Therefore, temperature has a very important influence on the formation of flavor substances in the Maillard reaction.
  • the inventor obtained a soup method that enhances the delicious taste of poultry soup, and achieved an increase in the amount of soup.
  • the invention improves the taste taste of the poultry soup mainly by controlling the heating time-temperature curve of the soup water, and in order to make the poultry soup achieve a better taste, the flavor substance is precipitated and dissolved into the soup to enhance the taste of the soup, and the invention proposes to enhance the poultry soup.
  • Four heating methods for the taste each of which is 4 steps.
  • the first heating method is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 0.6-6.5 ° C per minute.
  • the second step keep the temperature of the soup at 97-102 ° C for 10 to 35 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 80-95 °C.
  • Step 4 Maintain a temperature of 80-95 ° C for 30-80 minutes. Then naturally cool to a drinkable temperature to get a rich, high-quality poultry soup.
  • the second heating method the first step is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 0.6-6.5 ° C per minute. In the second step, keep the temperature of the soup at 97-102 ° C for 10 to 35 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 75-90 °C.
  • Step 4 Maintain a temperature of 75-90 ° C for 50-75 minutes. Then naturally cool to a drinkable temperature to get a rich, high-quality poultry soup.
  • the third heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 0.6-6.5 ° C per minute.
  • the second step keep the temperature of the soup at 98-100 ° C for 15-25 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 80-95 °C.
  • Step 4 Maintain a temperature of 80-95 ° C for 30-80 minutes. Then naturally cool to a drinkable temperature to get a rich, high-quality poultry soup.
  • the fourth heating method is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 0.6-6.5 ° C per minute.
  • the second step keep the temperature of the soup at 98-100 ° C for 15-25 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 75-90 °C.
  • Step 4 Maintain a temperature of 75-90 ° C for 50-75 minutes. Then naturally cool to a drinkable temperature to get a rich, high-quality poultry soup.
  • the heating principle adopted by the present invention is as follows: by adjusting the temperature and time of the soup, the volatile flavor substances in the poultry meat are better precipitated and dissolved in the soup, thereby causing the amount of delicious flavor substances to be precipitated. Significantly improved, which enhances the taste of poultry soup.
  • the heating is stopped, the temperature of the soup water is naturally cooled to 75-90 ° C, and the temperature is maintained at a temperature of 75-90 ° C for 50-75 minutes, so that the water of the poultry soup is less volatile and the amount of soup is increased.
  • This heating-time temperature method can be applied not only to electric cooker products, but also to electric cookers such as rice cookers and electric pressure cookers.
  • FIG. 1 it is a flow chart of a cooking control method for a poultry soup according to an embodiment of the present invention.
  • the method is applied to an electric cooker.
  • an electric cooker is taken as an example, and of course, it is not limited thereto.
  • the electric cooker has a heater, a temperature sensor and a control panel.
  • the method mainly controls the heating time-temperature of the poultry soup (such as chicken soup) in the electric cooker, and refers to FIG. 6 and the fourth heating method.
  • the cooking control method specifically includes the following steps:
  • Step S1 Controlling the electric cooking device (ie, the electric cooker) to enter a first heating stage (ie, a high-power mode or a full-power mode), so that the soup water in the electric cooking device is heated, wherein the heating rate of the soup water is 0.6-6.5. °C per minute.
  • a first heating stage ie, a high-power mode or a full-power mode
  • the poultry meat such as chicken
  • add water and the seasoning When the electric cooker is energized, select the stew menu of the stewed poultry soup on the electric cooker. After confirming, the electric cooker enters.
  • the stew program control process performs step S1, that is, enters stage 1: the whole machine performs a full power heating stage.
  • the control panel in the electric cooker controls the heater to enter the full power or high power state for heating, so that the soup water in the electric cooker is rapidly heated to T11, that is, 98-100 ° C, wherein the heating rate of the soup water is 0.6-6.5 ° C. every minute.
  • the temperature sensor always detects the temperature T of the soup water in the electric cooker, and feeds the temperature information to the control panel in real time. When the temperature does not reach T11, the heating is continued.
  • the heating rate of the soup in this stage is very critical, because it is directly related to the precipitation of volatile substances in the poultry meat in the soup water. It has been verified that the heating rate of the soup water in the inner pot of the electric cooker should be controlled at 0.6-6.5 ° C / min.
  • the heating rate is preferably The heating rate is preferably from 2.0 to 3.3 ° C per 1.5 to 4.5 ° C per minute.
  • Step S2 when it is detected that the temperature of the soup reaches 98-100 ° C, control to make the electric cooker enter a second heating stage (such as a low power mode), so that the temperature of the soup is maintained for the first predetermined time At 98-100 ° C, wherein the first predetermined time is 15-25 minutes.
  • a second heating stage such as a low power mode
  • step S2 the electronic control program proceeds to step S2, that is, the execution phase of the phase 2, and the control panel continues to heat the heater by adjusting the on/off ratio of the relay or changing to a small power.
  • the temperature of the soup water in the electric cooker was maintained at a temperature of T11 (98-100 ° C).
  • time t11 is elapsed (generally set at 15-25 minutes).
  • Step S3 when the first predetermined time is over, the electric cooker is controlled to stop heating, and the soup is naturally cooled to 75-90 °C.
  • phase 2 elapses time t11 (t11 is generally set at 15-25 minutes), it proceeds to step S3, that is, phase 3, phase 3 is not heated, and is naturally cooled to temperature T21 (generally at 75-90 ° C).
  • Step S4 when it is detected that the temperature of the soup reaches 75-90 ° C, control the electric cooker to enter a third heating stage, so that the temperature of the soup is maintained at T21, that is, 75- for a second predetermined time.
  • 90 ° C when the second predetermined time is over, controlling the electric cooker to stop heating, the soup is naturally cooled to a drinkable temperature T; wherein the second predetermined time is 50-75 minutes .
  • the first predetermined time t11 is smaller than the second predetermined time t22, the temperature T is smaller than T21, and T21 is smaller than T11.
  • step S4 is performed, that is, the stage 4 is entered.
  • the phase 4 control panel maintains the heater to continue heating by adjusting the on/off ratio of the relay or changing to a small power, so that the temperature of the soup water in the electric cooker is maintained at the temperature T21.
  • the stewing process ends, so that a pot of delicious poultry soup is finished.
  • the invention controls the electric cooker to enter the first heating stage (ie, the full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 0.6-6.5 ° C per minute; when the temperature of the soup water is detected At 98-100 ° C, control causes the electric cooker to enter a second heating phase (ie, a low power mode) such that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time, wherein the first The predetermined time is 15-25 minutes; when the first predetermined time is over, the electric cooker is controlled to stop heating, the soup is naturally cooled to 75-90 ° C, and finally when the temperature of the soup reaches 75 At -90 ° C, control causes the electric cooker to enter a second heating stage such that the temperature of the soup is maintained at 75-90 ° C for a second predetermined time, when the second predetermined time (50-75 minutes) At the end, the electric cooker is controlled to stop heating, and the soup water is naturally cooled to a drink
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the poultry meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the poultry soup.
  • the soup is cooled to 75-90 ° C and the temperature is maintained at 75-90 ° C for 50-75 minutes.
  • the poultry soup has less water volatilization and the amount of soup is increased, thus solving the current poultry soup in the electric cooker. A technical problem that is delicious and has less soup.
  • the rate of temperature increase is 2.6 ° C per minute to reduce the shearing force of the meat when chewed.
  • the first predetermined time is 26 minutes to allow the flavor substance to be analyzed; the soup is naturally cooled to 90 ° C, and the second predetermined time is 60 minutes to prevent the volatile substance from being excessively volatile.
  • the taste and taste of the poultry soup are further improved by this preferred embodiment.
  • the present invention is compared with the experimental data.
  • the comparative experiment is carried out to compare the sensory index, the main volatile substance types and characteristics of the traditional earthenware pot, the electronic electric cooker and the electric cooker provided by the present invention.
  • the content of the flavor components is different, the experimental materials of the three are the same as the experimental environment, and the soup method is different.
  • the specific soup method is as follows:
  • the traditional method of simmering chicken soup using a method of boiling high temperature steam to heat the inner broth.
  • the method of electronic electric cooker broiler chicken soup heating the soup to boiling, from the beginning of the soup to the end of the soup, the soup is always in a boiling state.
  • the soup method used in the present invention is as follows:
  • the electric cooker When it is detected that the temperature of the soup reaches 98-100 ° C, control the electric cooker to enter a second power heating mode, so that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time.
  • the first predetermined time is a constant temperature time in Table 2-1;
  • the traditional crock pot soup has the highest score on the two indicators of color and taste.
  • the soup is beige, the soup is rich, the taste is mellow, and the chicken flavour is thick and solid.
  • the aftertaste is sweet, but the scores on the three indicators of aroma, oil slick and form are lower than the chicken soup corresponding to curve 6 of the present invention, and the chicken soup corresponding to curve 6 is in the aroma, color, oil slick, taste and form.
  • the indicators are at a superior level, and the total score is higher than the traditional earthen jar.
  • the color of the soup is beige and chicken. It has strong flavor and rich flavor. It has only a small amount of granules on the surface.
  • the soup has a strong taste and is full-bodied. It has a thick sense of chicken flavour and a sweet aftertaste.
  • the soup is clear. Therefore, the present invention screens out the temperature and time of the chicken soup corresponding to the curving curve 6 as the optimal model parameters.
  • the chicken broth has a weak sense of flavor, lack of umami taste, and the surface of the soup has oil and fat, and because the soup is boiled for a long time, the amount of soup is less, and the soup and meat taste are relatively poor.
  • the volatile component test method uses solid phase microextraction (SPME) combined with GC-MS to efficiently extract and identify volatile, semi-volatile compounds.
  • SPME solid phase microextraction
  • the results of the determination of the main volatile substances in the chicken soup represented by the traditional crock pot soup, the electronic electric cooker, and the chicken soup represented by curves 3, 5, and 6 are shown in Fig. 7.
  • the heating condition of the chicken soup corresponding to the curve 6 of the present invention can improve the taste of the chicken soup.
  • the characteristic flavor component uses gas phase-smell method (GC-O), which is an effective method to select and evaluate odor active substances from complex mixtures by correlating the separation ability of gas chromatography with the sensitive olfactory sense of human nose.
  • GC-O gas phase-smell method
  • the results of measuring the characteristic flavor components in the chicken soup represented by the electronic electric cooker, the traditional chicken pot soup and the curves 3, 5 and 6 are shown in Fig. 8.
  • the results show that the chicken soup corresponding to the curve 6
  • the content of aldehydes, alcohols and ketones is significantly higher than that of electronic chicken cookers and traditional earthenware pots, and the comparison of the characteristic flavor components in the chicken soup corresponding to curve 5 and curve 6 shows that Extending the soup time does not increase the content of the characteristic flavor component, but changes the composition of the flavor material and changes the taste of the final chicken soup.
  • the present invention screens out a set of optimal temperature and time models by adjusting the temperature and time required for the broiler chicken soup, that is, the temperature and time model of the chicken soup corresponding to the curving curve 6, as shown in FIG.
  • the sensory evaluation total score, the characteristic flavor components (aldehydes, alcohols and ketones) and the main volatile substances (aldehydes, alcohols, hydrocarbons and ketones) of the chicken soup corresponding to curve 6 are higher than those of traditional earthenware jars.
  • the chicken soup and the electronic electric cooker are used to enhance the taste of the chicken soup.
  • the chicken soup has less water volatilization and the amount of soup is also improved.
  • the soup method of the present invention is not limited to one chicken soup, and any other poultry soup is suitable.
  • the present invention also provides a cooking control device for poultry soup, which is applied to an electric cooker, which is an electric cooker, an electric pressure cooker or a rice cooker, etc.
  • the device can be implemented by software instruction related hardware, specifically
  • the heating module 101, the first maintaining module 102, the cooling module 103 and the second maintaining module 104 are included.
  • the heating and heating module 101 is configured to control the electric cooking device to enter a first heating stage to make the electric cooking device
  • the soup water is heated, wherein the heating rate of the soup water is 0.6-6.5 ° C per minute;
  • the first maintaining module 102 is configured to control the electric cooking device to enter a second heating stage when the temperature of the soup water reaches T11 is detected, so that the temperature of the soup water is maintained during the first predetermined time t11 T11 temperature;
  • the cooling module 103 is configured to control the electric cooker to stop heating or reduce the heating power when the first predetermined time t11 ends, so that the soup water temperature reaches a T21 temperature;
  • the second maintaining module 104 is configured to control the electric cooking device to enter a third heating stage when detecting that the temperature of the soup reaches a temperature of T21, so that the temperature of the soup is maintained during the second predetermined time t22 At a temperature T21, when the second predetermined time t22 ends, the electric cooker is controlled to stop heating, so that the soup water is naturally cooled to a drinkable temperature T; wherein the first predetermined time t11 is smaller than The second predetermined time t22, the temperature T is less than T21, and T21 is less than T11.
  • the first predetermined time t11 is 10-35 minutes and T11 is 97-102 °C.
  • the second predetermined time t22 is 30-80 minutes, and T21 is 80-95 °C.
  • the first predetermined time t11 is 10-35 minutes and T11 is 97-102 °C.
  • the second predetermined time t22 is 50-75 minutes and T21 is 75-90 °C.
  • the first predetermined time t11 is 15-25 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 30-80 minutes, and T21 is 80-95 °C.
  • the first predetermined time t11 is 15-25 minutes and T11 is 98-100 °C.
  • the second predetermined time t22 is 50-75 minutes and T21 is 75-90 °C.
  • the first predetermined time t11 is 26 minutes
  • T21 is 90 °C
  • the second predetermined time t22 is 60 minutes.
  • the rate of temperature increase is 2.0-3.3 ° C per minute.
  • the present invention controls the electric cooker to enter the first heating stage (ie, the full power mode) to heat the soup in the electric cooker, wherein the temperature rise rate of the soup is 0.6-6.5 ° C per minute;
  • the control causes the electric cooker to enter a second heating stage (ie, a low power mode) such that the temperature of the soup is maintained at 98- for a first predetermined time.
  • the control causes the electric cooker to enter a second heating stage, so that the temperature of the soup is maintained at 75-90 ° C for a second predetermined time, when the At the end of the second predetermined time (50-75 minutes), the electric cooker is controlled to stop heating, and the soup water is naturally cooled to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the poultry meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the poultry soup.
  • the soup is cooled to 75-90 ° C and the temperature is maintained at 75-90 ° C for 50-75 minutes.
  • the poultry soup has less water volatilization and the amount of soup is increased, thus solving the current poultry soup in the electric cooker. Delicious and less soup Problems.
  • the rate of temperature increase is 2.6 ° C per minute to reduce the shearing force of the meat during chewing.
  • the first predetermined time is 26 minutes to allow the flavor substance to be analyzed; the soup is naturally cooled to 90 ° C, and the second predetermined time is 60 minutes to prevent the volatile substance from being excessively volatile.
  • the taste and taste of the poultry soup are further improved by this preferred embodiment.
  • the embodiment of the invention further provides a temperature control device 20 for improving the taste of the poultry soup, which is applied to an electric cooker, which is an electric cooker, an electric cooker or a rice cooker.
  • the device includes a temperature sensor 201, a control board 202, and a heater 203.
  • the temperature sensor 201 is configured to detect the temperature of the soup water in the electric cooker and output to the control panel; the control panel 202 is connected to the temperature sensor 201 and the heater 203, specifically for:
  • the heater 203 in the electric cooker is controlled to stop heating, so that the soup is naturally cooled to 75-90 ° C;
  • the control causes the heater 203 in the electric cooker to enter a second heating stage, so that the soup is in a second predetermined time
  • the temperature is maintained at 75-90 ° C, and when the second predetermined time is over, the heater 203 in the electric cooker is controlled to stop heating, so that the soup is naturally cooled to a drinkable temperature;
  • the second predetermined time is 50-75 minutes.
  • the invention controls the electric cooker to enter the first heating stage (ie, the full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 0.6-6.5 ° C per minute; when the temperature of the soup water is detected At 98-100 ° C, control causes the electric cooker to enter a second heating phase (ie, a low power mode) such that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time, wherein the first The predetermined time is 15-25 minutes; when the first predetermined time is over, the electric cooker is controlled to stop heating, the soup is naturally cooled to 75-90 ° C, and finally when the temperature of the soup reaches 75 At -90 ° C, control causes the electric cooker to enter a second heating stage such that the temperature of the soup is maintained at 75-90 ° C for a second predetermined time, when the second predetermined time (50-75 minutes) At the end, the electric cooker is controlled to stop heating, and the soup water is naturally cooled to a drink
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the poultry meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the poultry soup.
  • the soup is cooled to 75-90 ° C
  • the temperature is maintained at 75-90 ° C for 50-75 minutes, the poultry soup has less water volatilization and the amount of soup is increased, thereby solving the technical problem that the poultry soup of the electric cooker is not delicious enough and the amount of soup is small.
  • the rate of temperature increase is 2.6 ° C per minute to reduce the shearing force of the meat during chewing.
  • the first predetermined time is 26 minutes to allow the flavor substance to be analyzed; the soup is naturally cooled to 90 ° C, and the second predetermined time is 60 minutes to prevent the volatile substance from being excessively volatile.
  • the taste and taste of the poultry soup are further improved by this preferred embodiment.
  • the present invention also provides an electric cooker comprising the temperature control device for improving the taste of the poultry soup according to any of the above embodiments.
  • the electric cooker may be an electric cooker, a rice cooker or an electric pressure cooker, and other parts of the electric cooker are existing mature technologies and will not be described in detail.
  • the present invention controls the electric cooking device to enter a first heating stage (such as a full power mode) to heat the soup in the electric cooking device, wherein the heating rate of the soup water is 0.6-6.5 ° C.
  • the control causes the electric cooker to enter a second heating stage (such as a low power mode), so that the temperature of the soup is maintained for the first predetermined time At 98-100 ° C, wherein the first predetermined time is 15-25 minutes; when the first predetermined time is over, the electric cooker is controlled to stop heating, and the soup is naturally cooled to 75-90 ° C Finally, when it is detected that the temperature of the soup reaches 75-90 ° C, the control causes the electric cooker to enter a second heating stage, so that the temperature of the soup is maintained at 75-90 ° C for a second predetermined time.
  • a second heating stage such as a low power mode
  • the electric cooker is controlled to stop heating, so that the soup water is naturally cooled to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the poultry meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the poultry soup.
  • the soup water is cooled to 75-90 ° C and the temperature is maintained at 75-90 ° C for 50-75 minutes, the poultry soup has less water volatilization and the amount of soup is increased. Therefore, the technical problem that the poultry soup of the electric cooker is not delicious enough and the amount of soup is small is solved.
  • the invention provides a cooking control method for a seafood soup, which is applied to an electric cooker and comprises the following steps:
  • the control causes the electric cooker to enter a second heating stage. So that the temperature of the soup is maintained at a temperature T11 during the first predetermined time t11;
  • the electric cooker is controlled to stop heating or reduce the heating power, so that the soup water temperature reaches the temperature T21;
  • the first predetermined time t11 is smaller than the second predetermined time t22, and T21 is smaller than T11.
  • the invention controls the electric cooker to enter a first heating stage (such as a full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 1.5-5 ° C per minute; when the temperature of the soup water is detected At a higher temperature T11, control causes the electric cooker to enter a second heating phase (such as a low power mode) such that the temperature of the soup is maintained at a temperature T11 for a first predetermined time, when the first predetermined time is over Controlling the electric cooker to stop heating, the soup water is naturally cooled to a lower temperature T21, and when it is detected that the temperature of the soup water reaches the temperature T21, the control causes the electric cooker to enter a third heating stage, so that The temperature of the soup is maintained at a temperature T21 for a second predetermined time, and when the second predetermined time is over, the electric cooker is controlled to stop heating, so that the soup is naturally cooled to a drinkable temperature.
  • a first heating stage such as a full power mode
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the seafood meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the seafood soup.
  • the soup water is cooled to a lower temperature T21 and the temperature is maintained at the T21 temperature for a second predetermined time, the seafood soup has less water volatilization and the amount of soup is increased, thereby solving the current seafood soup that is not delicious enough. And the technical problem of less soup.
  • the seafood soup of the present invention includes all kinds of fish soup, including river fish and marine fish.
  • the present invention is directed to an electric cooker (such as an electric cooker, an electric cooker, a rice cooker, etc.) currently available on the market, and only stays at the stage of cooking the soup, resulting in a technique that the seafood soup such as fish is not delicious enough, and the amount of soup is small. Asked the question.
  • an electric cooker such as an electric cooker, an electric cooker, a rice cooker, etc.
  • the amount of soup is less, and the taste of soup and meat is relatively poor.
  • the taste and flavor of fish and other seafood soups and volatile flavor substances such as aldehydes, alcohols, ketones, esters and the like which are generated during heating of fish and seafood ingredients are known.
  • the amount produced and the amount dissolved into the soup have a lot to do with it. Therefore, it is possible to improve the taste of the soup by studying the heating conditions in which the flavor substance is formed.
  • the inventor obtained a soup method that promoted the deliciousness of fish and other seafood soups, and realized the improvement of the amount of soup produced by the soup.
  • the invention improves the flavor of the seafood soup such as fish, and mainly controls the heating time-temperature curve of the soup water, and the present invention proposes that the fish soup and the like can achieve a good taste, and the flavor substance is precipitated and dissolved into the soup to enhance the taste of the soup.
  • Improved seafood soup such as fish 9 kinds of heating methods are sensed, and each heating method is divided into 4 steps.
  • the first heating method is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 1.5 to 5 ° C per minute.
  • the second step keep the temperature of the soup at 97-102 ° C for 10-50 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 70-95 °C.
  • Step 4 Maintain a temperature of 70-95 ° C for 25-80 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the second heating method the first step is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 1.5 to 5 ° C per minute. In the second step, keep the temperature of the soup at 97-102 ° C for 10-50 minutes.
  • Step 3 Stop heating and allow the soup water to cool naturally to 75-85 °C.
  • Step 4 Maintain a temperature of 75-85 ° C for 40-70 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the third heating method the first step is to raise the temperature of the soup water in the electric cooker to between 97 and 102 ° C, and the heating rate is 1.5 to 5 ° C per minute. In the second step, keep the temperature of the soup at 97-102 ° C for 10-50 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 30-50 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the fourth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1.5 to 5 ° C per minute.
  • the second step keep the temperature of the soup at 98-100 ° C for 15 to 35 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 70-95 °C.
  • Step 4 Maintain a temperature of 70-95 ° C for 25-80 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the fifth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1.5 to 5 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15 to 35 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-70 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the sixth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1.5 to 5 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15 to 35 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 30-50 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the seventh heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1.5 to 5 ° C per minute.
  • the second step keep the temperature of the soup at 98-100 ° C for 15-25 minutes.
  • the third step stop heating, so that the temperature of the soup is naturally cooled to 70-95 °C.
  • Step 4 Maintain a temperature of 70-95 ° C for 25-80 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the eighth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1.5 to 5 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15-25 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 40-70 minutes. Then from After cooling to a drinkable temperature, you can get fish soup and seafood soup with rich color and good taste.
  • the ninth heating method the first step is to raise the temperature of the soup water in the electric cooker to between 98 and 100 ° C, and the heating rate is 1.5 to 5 ° C per minute. In the second step, keep the temperature of the soup at 98-100 ° C for 15-25 minutes. Step 3: Stop heating and allow the soup water to cool naturally to 75-85 °C. Step 4: Maintain a temperature of 75-85 ° C for 30-50 minutes. Then naturally cool to a drinkable temperature to get a fish soup and seafood soup with rich color and good taste.
  • the heating principle adopted by the present invention is as follows: by adjusting the temperature and time of the soup water, the volatile flavor substances in the fish and seafood meat are better precipitated and dissolved in the soup, thereby making the delicious flavor substance The amount of precipitation increased significantly, which improved the taste of fish soup and seafood soup.
  • the heating is stopped, the temperature of the soup water is naturally cooled to 75-85 ° C, and the temperature is maintained at a temperature of 75-85 ° C for 30-50 minutes, so that the water of the fish soup and the seafood soup is less volatile, and the soup is discharged. The amount is increased.
  • This heating-time temperature method can be applied not only to electric cooker products, but also to electric cookers such as rice cookers and electric pressure cookers. The invention is described below in conjunction with the drawings and specific embodiments.
  • FIG. 1 it is a flow chart of a cooking control method for a seafood soup according to an embodiment of the present invention.
  • the method is applied to an electric cooker.
  • an electric cooker is taken as an example, and of course, it is not limited thereto.
  • the electric cooker has a heater, a temperature sensor and a control panel.
  • the method mainly controls the heating time-temperature of the seafood soup (such as fish soup) in the electric cooker, and refers to FIG. 10 and the ninth heating.
  • the method further illustrates that the cooking control method specifically includes the following steps:
  • Step S1 controlling the electric cooker (ie, the electric cooker) to enter the first heating stage (ie, the high power mode or the full power mode), so that the soup water in the electric cooker is heated, wherein the temperature rise rate of the soup is 1.5-5. °C per minute.
  • step S1 is performed, that is, the stage 1: the whole machine is subjected to the full power heating stage.
  • the control panel in the electric cooker controls the heater to enter the full power or high power state for heating, so that the soup water in the electric cooker is rapidly heated to T11, that is, 98-100 ° C, wherein the heating rate of the soup water is 1.5-5 ° C. every minute.
  • the temperature sensor always detects the temperature T of the soup water in the electric cooker, and feeds the temperature information to the control panel in real time. When the temperature does not reach T11, the heating is continued.
  • the heating rate of the soup in this stage is very important, because it is directly related to the precipitation of volatile substances in the seafood meat in the soup.
  • the heating rate of the soup in the inner pot of the electric cooker should be controlled at 1.5-5 ° C / min. Preferably, it is preferably 1.5-4.5 ° C per minute, and the effect is better, preferably 2.0-3.3 ° C per minute, the effect is better, preferably 2.8-2.9 ° C per minute, the effect is best.
  • Step S2 when it is detected that the temperature of the soup reaches T11 (98-100 ° C), controlling the electric cooker to enter a second heating stage (such as a low power mode), so that the soup is in a first predetermined time
  • the temperature is maintained at 98-100 ° C, wherein the first predetermined time is 15-25 minutes.
  • step S2 the electronic control program proceeds to step S2, that is, the order In the execution phase of segment 2, the control panel continues to heat the heater by adjusting the on/off ratio of the relay or changing to low power, so that the temperature of the soup water in the electric cooker is maintained at T11 temperature (98-100 ° C).
  • time t11 is elapsed (generally set at 15-25 minutes).
  • Step S3 when the first predetermined time is over, the electric cooker is controlled to stop heating or reduce the heating power, so that the soup water is naturally cooled to a temperature T21.
  • phase 2 elapses time t11 (t11 is generally set at 15-25 minutes), it proceeds to step S3, that is, phase 3, phase 3 is not heated, and is naturally cooled to temperature T21 (generally at 75-85 ° C).
  • Step S4 when it is detected that the temperature of the soup reaches the temperature T21, that is, 75-85 ° C, the control causes the electric cooker to enter the third heating stage again, so that the temperature of the soup is maintained in the second predetermined time.
  • T21 that is, 75-85 ° C
  • the second predetermined time when the second predetermined time is over, controlling the electric cooker to stop heating, so that the soup water is naturally cooled to a drinkable temperature; wherein the second predetermined time is 30-50 minutes.
  • step S4 is performed, that is, the stage 4 is entered.
  • the phase 4 control panel maintains the heater to continue heating by adjusting the on/off ratio of the relay or changing to a small power, so that the temperature of the soup water in the electric cooker is maintained at the temperature T21.
  • the stewing process ends, so that a pot of delicious fish soup or seafood soup is finished.
  • the invention controls the electric cooker to enter the first heating stage (ie, the full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 1.5-5 ° C per minute; when the temperature of the soup water is detected At 98-100 ° C, control causes the electric cooker to enter a second heating phase (ie, a low power mode) such that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time, wherein the first The predetermined time is 15-25 minutes; when the first predetermined time is over, the electric cooker is controlled to stop heating, the soup is naturally cooled to 75-85 ° C, and finally when the temperature of the soup reaches 75 At -85 ° C, control causes the electric cooker to enter a third heating stage such that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time, when the second predetermined time (30-50 minutes) At the end, the electric cooker is controlled to stop heating, and the soup water is naturally cooled to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the seafood meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the seafood soup.
  • the soup is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 30-50 minutes.
  • the seafood soup has less water volatilization and the amount of soup is increased, thus solving the current lack of seafood soup in the electric cooker. A technical problem that is delicious and has less soup.
  • the heating rate is 2.8 ° C per minute
  • the first predetermined time is 23 minutes to prevent the meat from being boiled
  • the soup is naturally cooled to 80 ° C
  • the second predetermined time Take 50 minutes to prevent excessive loss of volatile materials.
  • the taste and taste of the seafood soup can be further improved.
  • the rate of temperature increase is 2.8 ° C per minute
  • the first predetermined time is 20 minutes to prevent the meat from being boiled; the soup is naturally cooled to 80 ° C
  • the second The scheduled time is 39 minutes to prevent excessive loss of volatile materials.
  • the effect of the present invention is compared with the experimental data: comparing the traditional clay pot, the electronic electric cooker and the electric cooker provided by the present invention with the sensory index and the main volatility by comparison test
  • the content of the substance and the content of the characteristic flavor components are different.
  • the experimental materials of the three materials are the same as the experimental environment, and the soup method is different.
  • the specific soup method is as follows:
  • the method of traditional earthenware squid soup using a method of boiling high temperature steam to heat the inner broth.
  • the method of electronic electric cooker squid soup heating the soup to boiling, from the beginning of the soup to the end of the soup, the soup is always in a boiling state.
  • the soup method used in the present invention is as follows:
  • the electric cooker When it is detected that the temperature of the soup reaches 98-100 ° C, control the electric cooker to enter a second power heating mode, so that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time.
  • the first predetermined time is a constant temperature time in Table 3-1;
  • the electric cooker When it is detected that the temperature of the soup reaches the low temperature in Table 3-1, the electric cooker is controlled such that the temperature of the soup is maintained at a low temperature in Table 3-1 for a second predetermined time. Temperature, when the second predetermined time is over, controlling the electric cooker to stop heating, so that the soup water is naturally cooled to a drinkable temperature; wherein the second predetermined time is in Table 3-1 At low temperatures, the time required for the entire salmon soup is the total time in Table 3-1.
  • the traditional squid soup has higher scores on the five indicators of aroma, oil slick, astringency, shape and taste, and the total score is higher than other fish soup.
  • the color of the soup is poor.
  • the fish soup corresponding to the curve 5 of the present invention is in a superior level in terms of aroma, color, oil slick, taste, astringency and morphology, and the total score is different from that of the traditional earthen jar.
  • the fish soup is similar in color.
  • the soup has a beige color and a distinct fishy aroma.
  • the surface has no obvious large-particle oil slick.
  • the fish flavor is weak, the taste is pure, the soup is clearer and the astringency is weaker.
  • the present invention screens out the temperature and time of the fish soup corresponding to the curving curve 5 as the optimal model parameters.
  • the eel soup in the electronic electric cooker has a light taste and no aftertaste. Although there is no special smell, it is due to the soup. Long-term boiling, resulting in less soup, soup and meat tastes poor.
  • the volatile component test method uses solid phase microextraction (SPME) combined with GC-MS to efficiently extract and identify volatile, semi-volatile compounds.
  • SPME solid phase microextraction
  • the results of the determination of the main volatile substances in the fish soup represented by the traditional crock pot carp soup, the electronic electric cooker squid soup and the curves 3, 5 and 6 are shown in Fig. 11.
  • the results show that the curve 5 corresponds to The content of fish soup in aldehydes, phenols, alcohols, ketones and esters is significantly higher than that of electronic electric cooker squid soup and traditional earthenware squid soup, indicating the fish soup corresponding to curve 5.
  • the volatile flavor substances in the soup are better separated from the soup. Since the mouthfeel of the fish soup is greatly related to the amount of volatile substances such as aldehydes, hydrocarbons, ketones, etc. in the soup, the fish corresponding to the curve 5 of the present invention
  • the heating condition of the soup can enhance the taste of the fish soup.
  • the characteristic flavor component uses gas phase-smell method (GC-O), which is an effective method to select and evaluate odor active substances from complex mixtures by correlating the separation ability of gas chromatography with the sensitive olfactory sense of human nose.
  • GC-O gas phase-smell method
  • the results of the determination of the characteristic flavor components in the fish soup represented by the traditional crock pot carp soup, the electronic electric cooker squid soup and the curves 3, 5 and 6 are shown in Fig. 12, and the results show that the curve 5
  • the corresponding fish soup is significantly higher in aldehydes, alcohols, esters and ketones than in the electric cooker squid soup and traditional earthenware squid soup, and the fish corresponding to curve 3 and curve 5.
  • the comparison of the characteristic flavor components in the soup shows that prolonging the soup time does not increase the content of the characteristic flavor component, but changes the composition of the flavor material and changes the taste of the final fish soup.
  • the present invention screens out a set of optimal temperature and time models by adjusting the temperature and time required for the squid soup, that is, the temperature and time model of the fish soup corresponding to the curve 5, as shown in FIG.
  • the sensory evaluation score of the fish soup corresponding to curve 5 is close to the traditional squid soup, the main volatile substances (aldehydes, phenols, alcohols, ketones and esters) and characteristic flavor components (aldehyde).
  • the content of alcohols, alcohols, esters and ketones is higher than that of traditional squid soup and electronic electric cooker, which enhances the taste of fish soup, and due to the later stage, the moisture of the fish soup Less volatilization, and the amount of soup is also improved.
  • the soup method of the present invention is not limited to fish soup, and other seafood soups are also applicable.
  • the present invention also provides a cooking control device for a seafood soup, which is applied to an electric cooker, which is an electric cooker, an electric cooker or a rice cooker.
  • the device can be implemented by software instruction related hardware, including a heating heating module 101, a first maintenance module 102, a stop heating module 103, and a second maintenance module 104.
  • the heating and heating module 101 is configured to control the electric cooking device to enter a first heating stage to heat the soup in the electric cooking device, wherein the heating rate of the soup water is 1.5-5 ° C per minute;
  • the first maintaining module 102 is configured to control the electric cooking device to enter a second heating stage when the temperature of the soup water reaches T11 is detected, so that the temperature of the soup water is maintained during the first predetermined time t11 Temperature T11;
  • the stop heating module 103 is configured to control the electric cooker to stop heating or reduce the heating power when the first predetermined time t11 ends, so that the soup water temperature reaches the temperature T21;
  • the second maintaining module 104 is configured to control the electric cooking device to enter a third heating stage when the temperature of the soup water reaches T21 is detected, so that the temperature of the soup water is maintained during the second predetermined time t22 Temperature T21, when the second predetermined time t22 ends, controlling the electric cooker to stop heating, so that the soup water is naturally cooled to a drinkable temperature T; wherein the first predetermined time t11 is smaller than the For a second predetermined time t22, the temperature T is less than T21 and T21 is less than T11.
  • the first predetermined time is 10-50 minutes, T11 is 97-102 °C; the second predetermined time is 25-80 minutes, and the T21 is 70-95 °C.
  • the first predetermined time is 10-50 minutes, T11 is 97-102 °C; the second predetermined time is 40-70 minutes, and the T21 is 75-85 °C.
  • the first predetermined time is 10-50 minutes, T11 is 97-102 °C; the second predetermined time is 30-50 minutes, and the T21 is 75-85 °C.
  • the first predetermined time is 15-35 minutes, T11 is 98-100 °C; the second predetermined time is 25-80 minutes, and the T21 is 70-95 °C.
  • the first predetermined time is 15-35 minutes, T11 is 98-100 °C; the second predetermined time is 40-70 minutes, and the T21 is 75-85 °C.
  • the first predetermined time is 15-35 minutes, T11 is 98-100 °C; the second predetermined time is 30-50 minutes, and the T21 is 75-85 °C.
  • the first predetermined time is 15-25 minutes, T11 is 98-100 °C; the second predetermined time is 25-80 minutes, and the T21 is 70-95 °C.
  • the first predetermined time is 15-25 minutes, T11 is 98-100 °C; the second predetermined time is 40-70 minutes, and the T21 is 75-85 °C.
  • the first predetermined time is 15-25 minutes, T11 is 98-100 °C; the second predetermined time is 30-50 minutes, and the T21 is 75-85 °C.
  • the first predetermined time is 23 minutes; T21 is 80 ° C, and the second predetermined time is 50 minutes.
  • the first predetermined time is 20 minutes; T21 is 80 ° C, and the second predetermined time is 39 minutes.
  • the rate of temperature increase is from 2.8 to 2.9 ° C per minute.
  • the present invention controls the electric cooker to enter the first heating stage (ie, the full power mode) to heat the soup in the electric cooker, wherein the temperature rise rate of the soup is 2.8-2.9 ° C per minute; when detected When the temperature of the soup reaches 98-100 ° C, the electric cooker is controlled to enter a second heating stage (ie, a low power mode), so that the temperature of the soup is maintained at 98-100 ° C for a first predetermined time.
  • the first heating stage ie, the full power mode
  • a second heating stage ie, a low power mode
  • the first predetermined time is 15-25 minutes
  • the electric cooker is controlled to stop heating, the soup water is naturally cooled to 75-85 ° C, and finally when the temperature of the soup water is detected to reach 75-85 ° C, control Passing the electric cooker into a second heating stage such that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time, and when the second predetermined time (30-50 minutes) ends, controlling the The electric cooker stops heating, allowing the soup to naturally cool to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the seafood meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the seafood soup.
  • the soup is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 30-50 minutes.
  • the seafood soup has less water volatilization and the amount of soup is increased, thus solving the current lack of seafood soup in the electric cooker. A technical problem that is delicious and has less soup.
  • the heating rate is 2.8 ° C per minute
  • the first predetermined time is 20 minutes to prevent the meat from being boiled
  • the soup is naturally cooled to 80 ° C
  • the second predetermined time is 39 minutes to prevent excessive loss of volatile materials.
  • the taste and taste of the seafood soup can be further improved.
  • the embodiment of the present invention further provides a cooking control device for a seafood soup.
  • a cooking control device 20 for a seafood soup is applied to an electric cooker, which is an electric cooker, an electric cooker or a rice cooker.
  • the device includes a temperature sensor 201, a control board 202, and a heater 203:
  • the temperature sensor 201 is configured to detect a temperature of the soup water in the electric cooker and output to the control panel;
  • the control board 202 is connected to the temperature sensor 201 and the heater 203, and is specifically configured to:
  • the heater 203 in the electric cooker is controlled to stop heating, so that the soup is naturally cooled to 75-85 ° C;
  • the control causes the heater 203 in the electric cooker to enter a third heating stage, so that the soup is in a second predetermined time Maintaining the temperature at 75-85 ° C, when the second predetermined time is over, controlling the heater 203 in the electric cooker to stop heating, so that the soup is naturally cooled to a drinkable temperature;
  • the second predetermined time is 30-50 minutes.
  • the invention controls the electric cooker to enter the first heating stage (ie, the full power mode) to heat the soup water in the electric cooker, wherein the temperature rise rate of the soup water is 1.5-5 ° C per minute; when the temperature of the soup water is detected At 98-100 ° C, control causes the electric cooker to enter a second heating phase (ie, a low power mode) such that the temperature of the soup is within a first predetermined time Maintaining at 98-100 ° C, wherein the first predetermined time is 15-25 minutes; when the first predetermined time is over, controlling the electric cooker to stop heating, so that the soup is naturally cooled to 75- At 85 ° C, finally, when it is detected that the temperature of the soup reaches 75-85 ° C, the control causes the electric cooker to enter a third heating stage, so that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time.
  • the first heating stage ie, the full power mode
  • the electric cooker is controlled to stop heating, so that the soup water is naturally cooled to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the seafood meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the seafood soup.
  • the soup is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 30-50 minutes.
  • the seafood soup has less water volatilization and the amount of soup is increased, thus solving the current lack of seafood soup in the electric cooker. A technical problem that is delicious and has less soup.
  • the heating rate is 2.8-2.9 ° C per minute
  • the first predetermined time is 23 minutes to prevent the meat from being boiled
  • the soup is naturally cooled to 80 ° C
  • the second predetermined time is 50 minutes. To prevent excessive loss of volatile substances.
  • the heating rate is 2.8-2.9 ° C per minute
  • the first predetermined time is 20 minutes to prevent the meat from being boiled; the soup is naturally cooled to 80 ° C, and the second predetermined time is 39 minutes.
  • the second predetermined time is 39 minutes.
  • the taste and taste of the seafood soup can be further improved.
  • the foregoing device embodiments and the foregoing method embodiments are based on the same concept.
  • the foregoing method embodiments and details are not described herein.
  • the invention also provides an electric cooking device, which comprises the cooking control device of the seafood soup according to any of the above embodiments.
  • the electric cooking device can It is an electric cooker, rice cooker or electric pressure cooker, and other parts of the electric cooker are existing mature technologies, and will not be described in detail.
  • the present invention controls the electric cooker to enter a first heating stage (such as a full power mode) to heat the soup in the electric cooker, wherein the temperature rise rate of the soup is 2-3 ° C per Minutes; when it is detected that the temperature of the soup reaches 98-100 ° C, the control causes the electric cooker to enter a second heating stage (such as a low power mode), so that the temperature of the soup is maintained during the first predetermined time 98-100 ° C, wherein the first predetermined time is 15-25 minutes; when the first predetermined time is over, controlling the electric cooker to stop heating, the soup is naturally cooled to 75-85 ° C, Finally, when it is detected that the temperature of the soup reaches 75-85 ° C, the control causes the electric cooker to enter a third heating stage, so that the temperature of the soup is maintained at 75-85 ° C for a second predetermined time.
  • a first heating stage such as a full power mode
  • the electric cooker is controlled to stop heating, and the soup is naturally cooled to a drinkable temperature.
  • the invention adjusts the temperature and time of the soup water to make the volatile flavor substances in the seafood meat be better precipitated and dissolved in the soup, so that the precipitation of the delicious flavor substances is significantly improved, thereby improving the taste of the seafood soup.
  • the soup is cooled to 75-85 ° C and the temperature is maintained at 75-85 ° C for 30-50 minutes. Less, the amount of soup is increased. Therefore, the technical problem that the seafood soup of the electric cooker is not delicious enough and the amount of soup is small is solved.
  • the present invention also provides a temperature control device for improving the taste of the soup, which is applied to an electric cooker, which is an electric cooker, an electric cooker or a rice cooker.
  • the device is implemented in a software instruction related hardware manner, including a temperature heating module 101, a first maintenance module 102, a stop heating module 103, and a second maintenance module 104.
  • the heating and heating module 101 is configured to control the electric cooking device to enter a first heating stage to heat the soup in the electric cooking device;
  • the first maintaining module 102 is configured to control the electric cooking device to enter a second heating stage when the temperature of the soup water reaches T11 is detected, so that the temperature of the soup water is maintained during the first predetermined time t11 T11 temperature;
  • Stopping the heating module 103 for controlling the electric cooking device to stop heating or reducing the heating power when the first predetermined time t11 ends, to cool the soup water to the T21 temperature;
  • the second maintaining module 104 is configured to control the electric cooking device to enter a third heating stage when detecting that the temperature of the soup reaches a temperature of T21, so that the temperature of the soup is maintained during the second predetermined time t22 At the T21 temperature, when the second predetermined time t22 ends, the electric cooker is controlled to stop heating.
  • the first predetermined time t11 is smaller than the second predetermined time t22, and T21 is smaller than T11.
  • the electric cooker is an electric cooker, an electric cooker or a rice cooker, etc.
  • the device includes a temperature sensor 201, a control board 202, and a heater 203.
  • the temperature sensor 201 is configured to detect a temperature of the soup water in the electric cooker and output to the control panel;
  • the control board 202 is connected to the temperature sensor 201 and the heater 203, and is specifically configured to:
  • the heater 203 in the electric cooker is controlled to stop heating, so that the soup is naturally cooled to a second predetermined temperature T21;
  • the temperature sensor 201 detects that the temperature of the soup reaches the second predetermined temperature T21, controlling the heater 203 in the electric cooker to enter a third heating stage, so that the second predetermined time is The temperature of the soup water is maintained at a second predetermined temperature T21, and when the second predetermined time is over, the heater 203 in the electric cooker is controlled to stop heating, so that the soup is naturally cooled to a drinkable temperature. .
  • the temperature control device of the electric cooker of the present invention is based on the same design concept as the aforementioned stewing method, and therefore, the first predetermined temperature T11, the second predetermined temperature T21, the first predetermined time t11, and the first predetermined time t11 mentioned in the temperature control device, The second predetermined time t22, the third predetermined temperature T, and the like can all be determined by referring to the aforementioned stew method.
  • the present invention also provides an electric cooker comprising the temperature control device of the electric cooker according to any of the above embodiments, the electric cooker may be an electric cooker, a rice cooker or an electric pressure cooker, and the other in the electric cooker
  • the electric cooker may be an electric cooker, a rice cooker or an electric pressure cooker, and the other in the electric cooker
  • the components are all existing mature technologies and will not be described in detail.
  • first and second are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated.
  • features defining “first” or “second” may include at least one of the features, either explicitly or implicitly.
  • the meaning of "a plurality” is at least two, such as two, three, etc., unless specifically defined otherwise.
  • the terms “installation”, “connected”, “connected”, “fixed” and the like shall be understood broadly, and may be either a fixed connection or a detachable connection, unless explicitly stated and defined otherwise. , or integrated; can be mechanical or electrical connection; can be directly connected, or indirectly connected through an intermediate medium, can be the internal communication of two elements or the interaction of two elements, unless otherwise specified Limited.
  • the specific meanings of the above terms in the present invention can be understood on a case-by-case basis.
  • the first feature "on” or “under” the second feature may be a direct contact of the first and second features, or the first and second features may be indirectly through an intermediate medium, unless otherwise explicitly stated and defined. contact.
  • the first feature "above”, “above” and “above” the second feature may be that the first feature is directly above or above the second feature, or merely that the first feature level is higher than the second feature.
  • the first feature “below”, “below” and “below” the second feature may be that the first feature is directly below or obliquely below the second feature, or merely that the first feature level is less than the second feature.

Abstract

一种炖汤方法和电烹饪器的温度控制装置,炖汤方法包括以下步骤：使电烹饪器内的汤水升温（S1）；在汤水的温度达到第一预定温度T11时维持在第一预定温度T11第一预定时间t11（S2）；汤水自然冷却到第二预定温度T21（S3）；汤水的温度维持在第二预定温度T21第二预定时间t22（S4）。通过此方法可使电烹饪器炖出的汤汁鲜美，并提高出汤量。

Description

炖汤方法和电烹饪器的温度控制装置 技术领域
本发明涉及烹饪技术领域,特别是一种炖汤方法和采用这种炖汤方法进行控制的电烹饪器的温度控制装置。
背景技术
目前市面上能够煲汤的电烹饪器很多,例如有电炖锅、电压力锅、电饭煲等,以电炖锅为例说明,一般煲汤(如鱼汤)时先将电炖锅通电,启动煲汤的电控程序,整机进入全功率加热阶段,温度传感器时刻检测电炖锅内胆内汤水的温度,当温度到达T之后,计时器开始计时,内胆内汤水的温度始终保持在T的温度范围,其表现为汤水持续沸腾,等计时器到达预设时间后,烹饪程序结束。然而目前整个电烹饪器行业的技术水平还仅仅停留在把汤煮熟的阶段,尤其是对煲汤加热条件研究较少,从而造成汤在香气、滋味、色泽等指标方面打分普遍较低,并且由于长期沸腾,造成煲汤出汤量比较少,且汤、肉口感都比较差,从而导致目前电烹饪器煲的家畜骨头汤海鲜汤不够美味,且出汤量少。
发明内容
本发明旨在至少在一定程度上解决相关技术中的技术问题之一。为此,本发明第一方面的目的在于提出一种炖汤方法,可以使汤汁鲜美,并提高出汤量。
本发明第二方面在于提出一种采用该炖汤方法进行控制的电烹饪器的温度控制装置。
根据本发明实施例的炖汤方法,应用于电烹饪器中,其特征在于,包括以下步骤:S1、进入第一加热阶段,使电烹饪器内的汤水升温；S2、在所述汤水的温度达到第一预定温度T11时,进入第二加热阶段,使得在第一预定时间t11内所述汤水的温度维持在第一预定温度T11；S3、在所述第一预定时间t11结束时,停止加热或降低加热功率,使所述汤水温度达到第二预定温度T21；S4、在所述汤水的温度达到第二预定温度T21时,进入第三加热阶段,使得在第二预定时间t22内所述汤水的温度维持在第二预定温度T21,所述第二预定时间t22结束时,控制所述电烹饪器停止加热；其中,所述第一预定时间t11小于所述第二预定时间t22,第二预定温度T21小于第一预定温度T11。
本发明控制使电烹饪器进入第一加热阶段(如全功率模式),使电烹饪器内的汤水升温,其中汤水的升温速率为2-3℃每分钟；当检测到所述汤水的温度达到较高的温度T11时,控制使所述电烹饪器进入第二加热阶段(如小功率模式),使得在第一预定时间内所述汤水的 温度维持在温度T11；当所述第一预定时间结束时,控制所述电烹饪器停止加热,使所述汤水自然冷却到较低温度T21,当检测到所述汤水的温度达到温度T21时,控制使所述电烹饪器进入第三加热阶段(如小功率模式),使得在第二预定时间内所述汤水的温度维持在温度T21,当所述第二预定时间结束时,控制所述电烹饪器停止加热,使所述汤水自然冷却到可饮用的温度T即可。本发明通过对汤水温度、时间的控制调整,来使骨头中的挥发性风味物质更好的析出溶于汤中,从而使美味风味物质析出显著提升,从而提升了骨头汤的口感。同时,由于后期阶段,汤水冷却到温度T21且温度维持在T21持续第二预定时间,骨头汤的水分挥发少,出汤量提升,从而解决了目前电烹饪器煲的家畜骨头汤不够美味,且出汤量少的技术问题。
另外,根据本发明上述实施例的炖汤方法,还可以具有如下附加的技术特征:
优选地，所述步骤S4后还包括步骤S5：停止加热冷却至第三预定温度T,所述第三预定温度T范围为40-65℃。
在本发明的一些实施例中，所述炖汤方法为家畜骨头汤的烹饪控制方法，所述步骤S1中，其中汤水的升温速率为1-7℃每分钟。
优选地，炖汤完成后，所述家畜骨汤中的挥发性物质的含量醛类物质浓度大于2μg/100ml。
优选地，在炖汤完成后，所述家畜骨汤中的挥发性物质的含量醛类物质的浓度为3～10μg/100ml。
优选地，在炖汤完成后，所述家畜骨汤中挥发性物质的含量酮类物质的浓度大于1μg/100ml。
优选地，在炖汤完成后，所述家畜骨汤中挥发性物质的含量酮类物质的浓度为1.5～10μg/100ml。
优选地，在炖汤完成后，所述家畜骨汤中挥发性物质的含量烃类物质的浓度大于5μg/100ml。
优选地，在炖汤完成后，所述家畜骨汤中挥发性物质的含量烃类物质的浓度为10～35μg/100ml。
优选地，在炖汤完成后，每100ml所得家畜骨头汤中挥发性物质含量为：醛类3-10μg、醇类1-5μg、酮类2-12μg、烃类5-35μg；每100ml所得家畜骨头汤中特征性风味成分含量为：醛类2-10μg、酮类1-12μg、含氮物质1-8μg。
优选地，所述第一加热阶段的升温速率为1.5-5.5℃每分钟。
优选地，所述第一加热阶段的升温速率为2.0-3.5℃每分钟。
优选地，所述第一预定时间t11为10-50分钟，所述T11为97-102℃。
优选地，所述第一预定时间t11为15-35分钟，所述T11为98-100℃。
优选地，所述第二预定时间t22为25-80分钟，所述T21为70-95℃。
优选地，所述第二预定时间t22范围为40-70分钟，T21为75-85℃。
优选地，所述第一预定时间t11为18分钟，T21为85℃，所述第二预定时间t22为65分钟。
优选地，所述第一预定时间t11为15-25分钟，T11为98-100℃。
优选地，所述第二预定时间t22为40-60分钟，T21为75-85℃。
优选地，所述第一预定时间为20分钟，所述第二预定时间为50分钟，T21为80℃。
优选地，所述第一加热阶段的升温速率为2.4-2.5℃每分钟。
优选地，每100ml所得骨头汤中挥发性物质含量为：醛类8-12μg、醇类3-5μg、酮类5-10μg、酯类2-5μg、酸类1-5μg、烃类25-30μg、含氮物质3-8μg；每100ml所得骨头汤中特征性风味成分含量为：醛类8-9μg、醇类0.1-1μg、酮类8-9μg、酯类2-3μg、含氮物质3-4μg。
在本发明的另一实施例中，所述炖汤方法为家禽汤的烹饪控制方法，所述步骤S1中，其中汤水的升温速率为0.6-6.5℃每分钟。
优选地，炖汤完成后，所述家禽汤中的挥发性物质的含量醛类物质浓度大于15μg/100ml。
优选地，在炖汤完成后，所述家禽汤中的挥发性物质的含量醛类物质的浓度为15～25μg/100ml。
优选地，在炖汤完成后，所述家禽汤中挥发性物质的含量醇类物质的浓度大于1μg/100ml。
优选地，在炖汤完成后，所述家禽汤中挥发性物质的含量醇类物质的浓度为1.5～4μg/100ml。
优选地，在炖汤完成后，所述家禽汤中挥发性物质的含量烃类物质的浓度大于15μg/100ml。
优选地，在炖汤完成后，所述家禽汤中挥发性物质的含量烃类物质的浓度为20～35μg/100ml。
优选地，在炖汤完成后，每100ml所得家禽汤中挥发性物质含量为：醛类20-25μg、醇类2-5μg、酮类5-12μg、酯类5-10μg、烃类30-35μg；每100ml所得家禽汤中特征性风味成分含量为：醛类20-25μg、醇类1-5μg、酮类5-12μg。
优选地，所述第一加热阶段的升温速率为1.5-4.5℃每分钟。
优选地，所述第一加热阶段的升温速率为2.0-3.3℃每分钟。
优选地，所述第一预定时间t11为10-35分钟，所述T11为97-102℃。
优选地，所述第一预定时间t11为15-25分钟，所述T11为98-100℃。
优选地，所述第二预定时间t22为30-80分钟，所述T21为75-95℃。
优选地，所述第二预定时间t22范围为50-75分钟，T21为80-90℃。
优选地，所述第一预定时间t11为26分钟，T21为90℃，所述第二预定时间t22为60分钟。
在本发明的再一实施例中，所述炖汤方法为海鲜汤的烹饪控制方法，所述步骤S1中，其中汤水的升温速率为1.5-5℃每分钟。
优选地，炖汤完成后，所述海鲜汤中的挥发性物质的含量醛类物质浓度大于1.5μg/100ml。
优选地，在炖汤完成后，所述海鲜汤中的挥发性物质的含量醛类物质的浓度为2～5μg/100ml。
优选地，在炖汤完成后，所述海鲜汤中挥发性物质的含量醇类物质的浓度大于1μg/100ml。
优选地，在炖汤完成后，所述海鲜汤中挥发性物质的含量醇类物质的浓度为1.5～6μg/100ml。
优选地，在炖汤完成后，所述海鲜汤中挥发性物质的含量酮类物质的浓度大于0.5μg/100ml。
优选地，在炖汤完成后，所述海鲜汤中挥发性物质的含量酮类物质的浓度为0.8～5μg/100ml。
优选地，在炖汤完成后，每100ml所得海鲜汤中挥发性物质含量为：醛类1.5-5μg、醇类0.2-6μg、酮类0.5-5μg；每100ml所得海鲜汤中特征性风味成分含量为：醛类1.5-5μg、醇类0.5-5μg、酮类0.5-5μg。
优选地，所述第一加热阶段的升温速率为1.5-4.5℃每分钟。
优选地，所述第一加热阶段的升温速率为2.0-3.3℃每分钟。
优选地，所述第一预定时间t11为10-50分钟，所述T11为97-102℃。
优选地，所述第一预定时间t11为15-35分钟，所述T11为98-100℃。
优选地，所述第二预定时间t22为25-80分钟，所述T21为70-95℃。
优选地，所述第二预定时间t22范围为40-70分钟，T21为75-85℃。
优选地，所述第一预定时间t11为23分钟，T21为80℃，所述第二预定时间t22为50分钟。
优选地，所述第一预定时间t11为15-25分钟，T11为98-100℃。
优选地，所述第二预定时间t22为30-50分钟，所述T21为75-85℃。
优选地，所述第一预定时间t11为20分钟；T21为80℃，所述第二预定时间t22为39分钟。
优选地，所述第一加热阶段的升温速率为2.8-2.9℃每分钟。
优选地，每100ml所得海鲜汤中挥发性物质含量为：醛类2.5-3.2μg、烃类0.1-0.5μg、酚类0.01-0.5μg、醇类3.5-4μg、酮类4-4.5μg、酯类0.2-0.6μg；每100ml所得海鲜汤中特征性风味成分含量为：醛类2.5-3.2μg、醇类3-3.5μg、酮类4-4.5μg、酚类0.01-0.5μg、酯类0.01-0.5μg。
根据本发明实施例的电烹饪器的温度控制装置,采用前述的炖汤方法进行控制,所述温度控制装置包括:升温加热模块,用于控制使所述电烹饪器进入第一加热阶段,使电烹饪器内的汤水升温；第一维持模块,用于在所述汤水的温度达到第一预定温度T11时,进入第二加热阶段,使得在第一预定时间t11内所述汤水的温度维持在第一预定温度T11；停止加热模块,用于当所述第一预定时间t11结束时,控制所述电烹饪器停止加热或降低加热功率,使所述汤水温度达到第二预定温度T21；第二维持模块,用于当检测到所述汤水的温度达到第二预定温度T21时,进入第三加热阶段,使得在第二预定时间t22内所述汤水的温度维持在第二预定温度T21,当所述第二预定时间t22结束时,控制所述电烹饪器停止加热；其中,所述第一预定时间t11小于所述第二预定时间t22,第二预定温度T21小于第一预定温度T11。
附图说明
图1是本发明一个实施例的炖汤方法流程图，适于炖制家畜骨头汤、家禽汤以及海鲜汤等。
图2是本发明实施例的炖制家畜骨头汤的流程图。
图3为实施例1中传统瓦罐所煲排骨汤和本发明曲线2-12所对应的排骨汤中主要挥发性物质种类的测试图；
图4为实施例1中电子式电炖锅所煲排骨汤和本发明曲线2-12所对应的排骨汤中特征性风味成分含量的测试图；
图5为实施例1中曲线5所对应的排骨汤在煲汤过程中每个阶段温度及时间的对应关系图。
图6是本发明实施例的炖制家禽汤的流程图。
图7为实施例2中传统瓦罐所煲鸡汤、电子式电炖锅所煲鸡汤和本发明曲线3、5、6所对应的鸡汤中主要挥发性物质种类的测试图；
图8为实施例2中传统瓦罐所煲鸡汤、电子式电炖锅所煲鸡汤和本发明曲线3、5、6所对应的鸡汤中特征性风味成分含量的测试图；
图9为实施例2中曲线6所对应的鸡汤在煲汤过程中每个阶段温度及时间的对应关系图。
图10是本发明实施例的炖制海鲜汤的流程图。
图11为实施例3中传统瓦罐所煲鱼汤、电子式电炖锅所煲鱼汤和本发明曲线3、5、6所对应的鱼汤中主要挥发性物质种类的测试图；
图12为实施例3中传统瓦罐所煲鱼汤、电子式电炖锅所煲鱼汤和本发明曲线3、5、6所对应的鱼汤中特征性风味成分含量的测试图；
图13为实施例3中曲线5所对应的鱼汤在煲汤过程中每个阶段温度及时间的对应关系图。
图14是本发明实施例示出的电烹饪器的温度控制装置的示意图；
图15是本发明实施例示出的电烹饪器的温度控制装置的另一示意图。
具体实施方式
下面详细描述本发明的实施例,所述实施例的示例在附图中示出,其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的,旨在用于解释本发明,而不能理解为对本发明的限制。
本发明针对目前市面上能够煲汤的电烹饪器(如电炖锅、电压力锅、电饭煲等)还仅仅停留在把汤煮熟的阶段,导致汤不够美味,且出汤量少的技术问题而提出。现有电烹饪器中对煲汤,尤其是对家畜骨头汤、家禽汤、海鲜汤等的煲汤加热条件研究较少,从而造成汤在香气、滋味、色泽等指标方面打分普遍较低。并且由于长期沸腾,造成煲汤出汤量比较少,且汤、肉口感都比较差。本发明根据家骨头汤、家禽汤、海鲜汤等的成汤机理研究得知,汤汁的口感及风味跟食材在加热过程中产生的挥发性风味物质醛类、烃类、酮类等物质产生的多少及溶入到汤中的量有很大关系。所以研究风味物质形成的加热条件能够实现对汤口感的提升。发明人经过多次感官及风味物质析出量对比实验,得到了使汤汁美味提升的煲汤方法,并且实现了煲汤出汤量的提升,可谓一举两得。
结合图1至图13所示，本发明提供了一种炖汤方法,应用于电烹饪器中,该炖汤方法可以用于炖制家畜骨头汤、家禽汤以及海鲜汤等,炖汤方法包括以下步骤:
S1、进入第一加热阶段,使电烹饪器内的汤水升温；
S2、在所述汤水的温度达到第一预定温度T11时,进入第二加热阶段,使得在第一预定时间t11内所述汤水的温度维持在第一预定温度T11；
S3、在所述第一预定时间t11结束时,停止加热,使所述汤水温度达到第二预定温度T21；
S4、在所述汤水的温度达到第二预定温度T21时,进入第三加热阶段,使得在第二预定时间t22内所述汤水的温度维持在第二预定温度T21,所述第二预定时间t22结束时,控制所述电烹饪器停止加热；
其中,所述第一预定时间t11小于所述第二预定时间t22,第二预定温度T21小于第一预定温度T11。
本发明控制使电烹饪器进入第一加热阶段(如全功率模式),使电烹饪器内的汤水升温,其中汤水的升温速率为2-3℃每分钟；当检测到所述汤水的温度达到较高的温度T11时,控制使所述电烹饪器进入第二加热阶段(如小功率模式),使得在第一预定时间内所述汤水的温度维持在温度T11；当所述第一预定时间结束时,控制所述电烹饪器停止加热,使所述汤水自然冷却到较低温度T21,当检测到所述汤水的温度达到温度T21时,控制使所述电烹饪器进入第三加热阶段(如小功率模式),使得在第二预定时间内所述汤水的温度维持在温度T21,当所述第二预定时间结束时,控制所述电烹饪器停止加热,使所述汤水自然冷却到可饮用的温度T即可。本发明通过对汤水温度、时间的控制调整,来使物料中的挥发性风味物质更好的析出溶于汤中,从而使美味风味物质析出显著提升,从而提升了汤的口感。同时,由于后期阶段,汤水冷却到温度T21且温度维持在T21持续第二预定时间,汤的水分挥发少,出汤量提升,从而解决了目前电烹饪器煲的汤不够美味,且出汤量少的技术问题。
优选地，所述步骤S4后还包括步骤S5：停止加热冷却至第三预定温度T,所述第三预定温度T范围为40-65℃。
本发明的炖汤方法可以应用于炖制家畜骨头汤、家禽汤以及海鲜汤等,下面以炖制家畜骨头汤、家禽汤以及海鲜汤为例分别进行说明。
实施例1,炖制家畜骨头汤
本发明提供一种家畜骨头汤的烹饪控制方法，应用于电烹饪器中，包括以下步骤：
S1、控制使所述电烹饪器进入第一功率加热模式，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟；
S2、当检测到所述汤水的温度达到T11时，控制使所述电烹饪器进入第二功率加热模式，使得在第一预定时间t11内所述汤水的温度维持在T11温度；
S3、当所述第一预定时间t11结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水温度到达T21温度；
S4、当检测到所述汤水的温度达到T21温度时，控制使所述电烹饪器进入第三功率加热模式，使得在第二预定时间t22内所述汤水的温度维持在T21温度，当所述第二预定时间t22结束时，控制所述电烹饪器停止加热；
其中，所述第一预定时间t11小于所述第二预定时间t22，T21小于T11。
本发明控制使电烹饪器进入第一功率加热模式(如全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟；当检测到所述汤水的温度达到较高的温度T11时，控制使所述电烹饪器进入第二功率加热模式(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在温度T11；当所述第一预定时间结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水温度到达较低温度T21，当检测到所述汤水的温度达到温度T21时，控制使所述电烹饪器进入第三功率加热模式，使得在第二预定时间内所述汤水的温度维持在温度T21，当所述第二预定时间结束时，控制所述电烹饪器停止加热。本发明通过对汤水温度、时间的控制调整，来使骨头中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了骨头汤的口感。同时，由于后期阶段，汤水冷却到温度T21且温度维持在T21持续第二预定时间，骨头汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家畜骨头汤不够美味，且出汤量少的技术问题。下面结合附图具体说明本发明。
本发明提升家畜骨头汤风味口感主要是对汤水的加热时间-温度曲线进行控制，为了使家畜骨头汤能够达到较好的口感，风味物质析出溶解到汤里提升汤的口感，本发明提出了提升家畜骨头汤口感9种加热法，其中每种加热法均分为4步：
第一种加热法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温97-102℃时间在10-50分钟的时间。第三步：停止加热，使汤水温度自然冷却到70-95℃。第四步：维持70-95℃的温度25-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第二种加热法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温97-102℃时间在10-50分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-70分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第三种加热法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温97-102℃时间在10-50分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-60分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第四种加热法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1-7℃ 每分钟。第二步，保持汤水温98-100℃时间在15-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到70-95℃。第四步：维持70-95℃的温度25-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第五种加热法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温98-100℃时间在15-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-70分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第六种加热法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温98-100℃时间在15-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-60分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第七种加热法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到70-95℃。第四步：维持70-95℃的温度25-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第八种加热法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-70分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
第九种加热法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1-7℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-60分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家畜骨头汤。
本发明采用的加热原理为：通过对汤水温度、时间的调整，来使骨头中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出量显著提升，从而提升了骨头汤的口感。同时，由于加热后期阶段，停止加热，使汤水温度自然冷却到一定的温度，再小功率加热维持在该温度下一段时间，使得骨头汤的水分挥发少，出汤量提升。此种加热-时间温度方法，不仅可以应用于电炖锅产品上，而且还可以应用到电饭煲、电压力锅等电烹饪器产品上。
如图1所示，为本发明实施例示出的家畜骨头汤的烹饪控制方法流程图，该方法应用于电烹饪器中，本实施例中以电炖锅为例说明，当然也不限于此，其可应用于目前大多数其他同类电烹饪器中,如电压力锅、电饭煲等等。该电炖锅内具有加热器、温度传感器和控 制板，该方法主要是对电炖锅内的家畜骨头汤汤水的加热时间-温度进行控制，结合参看图2以及上述的第九种加热方法进行说明，该烹饪控制方法具体包括以下步骤：
步骤S1、控制使所述电烹饪器(即电炖锅)进入第一功率加热模式(即大功率模式或全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟。
煲汤时将家畜骨头(如猪排骨)放入电炖锅内，加水以及所需的调料，电炖锅通电后，在电炖锅上选择炖骨头汤的炖汤菜单，在确认后电炖锅进入炖汤程序控制过程，执行步骤S1，即进入阶段1：整机进行全功率加热阶段。此时电炖锅内的控制板控制加热器进入全功率或大功率状态进行加热，使电炖锅内的汤水快速升温到T11，即98-100℃，其中汤水的升温速率为1-7℃每分钟。此过程中温度传感器一直检测电炖锅内汤水的温度T，并把温度信息实时反馈给控制板。在温度没达到T11的时候，始终继续加热。该阶段汤水的升温速率非常关键，因为直接关系到汤的挥发性物质的析出，经多次验证电炖锅内胆内汤水的升温速率应该控制在1-7℃/分钟，效果较好。
步骤S2、当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二功率加热模式(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟。
当温度传感器检测电炖锅内汤水的温度达到T11的时候，电控程序进入步骤S2，即阶段2的执行阶段，控制板通过调整继电器的通断比例或改为小功率使加热器继续加热，使电炖锅内汤水的温度维持在T11温度(98-100℃)。在阶段2经过时间t11(一般设置在15－25分钟)。
步骤S3、当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到T21(75-85℃)。当阶段2经过时间t11(t11一般设置在15－25分钟)后，进入步骤S3执行，即阶段3，阶段3不加热，自然冷却到温度T21(一般在75－85℃)。
步骤S4、当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器进入第三功率加热模式，使得在第二预定时间内所述汤水的温度维持在T21，即75-85℃，当所述第二预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度T即可；其中，所述第二预定时间为40-60分钟。所述第一预定时间t11小于所述第二预定时间t22，温度T小于T21，T21小于T11。
当温度传感器检测到电炖锅内水的温度到达T21的时候，执行步骤S4，即进入阶段4。阶段4控制板通过调整继电器的通断比例或改为小功率使加热器继续加热，使电炖锅内汤水的温度维持在T21温度。经过时间t22(一般为40－60分钟)后，炖汤程序结束，这样，一锅美味的骨头汤即煲制完毕。
结合上述烹饪控制过程，本发明控制使电烹饪器进入第一功率加热模式(即全功率模 式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二功率加热模式(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(40-60分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使骨头中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了骨头汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃40-60分钟，骨头汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家畜骨头汤不够美味，且出汤量少的技术问题。
优选的，在一个实施例中，所述升温速率为1.5-5.5℃每分钟；更为优选的，在一个实施例中，所述升温速率为2.0-3.5℃每分钟；最为优选的，在一个实施例中，所述升温速率为2.4-2.5℃每分钟，以减少肉质剪切力，最终提高家畜骨头汤的美味。
优选的，在一个实施例中，所述第一预定时间为18分钟，以防止蛋白质变性过度。所述汤水自然冷却到85℃，所述第二预定时间为65分钟，以防止风味物质的过度挥发散失。采用优选方案可进一步提高家畜骨头汤的美味以及口感。
优选的，在一个实施例中，所述第一预定时间为20分钟，以防止蛋白质变性过度。所述汤水自然冷却到80℃，所述第二预定时间为50分钟，以防止风味物质的过度挥发散失。采用优选方案可进一步提高家畜骨头汤的美味以及口感。下面结合实验数据对比说明本发明：通过对比试验比较传统瓦罐、电子式电炖锅和本发明提供的电炖锅所煲排骨汤在感官指标、主要挥发性物质种类和特征性风味成分含量上的不同，三者实验材料和实验环境相同，煲汤方法不同，具体煲汤方法如下：
传统瓦罐煲排骨汤的方法：采用沸腾高温蒸汽加热内胆的方式来煲排骨汤。
电子式电炖锅煲排骨汤的方法：加热汤至沸腾，从汤开始沸腾至煲汤结束的整个过程，汤始终处于沸腾状态。
采用本发明提供的电炖锅在不同温度和时间参数下煲排骨汤11份,分别用表1-1中曲线2-12表示,煲汤具体参数如表1-1所示:
表1-1煲汤具体参数
Figure PCTCN2016083948-appb-000001
本发明采用的煲汤方法如下:
S1、控制使所述电炖锅进入第一功率加热模式,使电炖锅内的汤水升温,其中汤水的升温速率为表1-1中数据；
S2、当检测到所述汤水的温度达到98-100℃时,控制使所述电炖锅进入第二功率加热模式,使得在第一预定时间内所述汤水的温度维持在98-100℃,其中,所述第一预定时间为表1-1中的恒温时间；
S3、当所述第一预定时间结束时,控制所述电炖锅停止加热,使所述汤水自然冷却到表1-1中的低温温度；
S4、当检测到所述汤水的温度达到表1-1中的低温温度时,控制使所述电炖锅,使得在第二预定时间内所述汤水的温度维持在表1-1中的低温温度,当所述第二预定时间结束时,控制所述电炖锅停止加热,使所述汤水自然冷却到可饮用的温度即可；其中,所述第二预定时间为表1-1中的低温时间,整个煲排骨汤所需时间为表1-1中的总时间。
一、排骨汤感官指标的考察
感官分析采用三角试验:挑选30名食品专业的同学进行排骨汤的感官评价的挑选和培训。根据表1-2所列感官评定打分标准对传统瓦罐所煲排骨汤、电子式电炖锅所煲排骨汤和曲线2-12所代表的排骨汤进行打分,打分结果如表1-3所示。
表1-2感官评定打分表
Figure PCTCN2016083948-appb-000002
表1-3排骨汤的感官分析结果
指标 香气 色泽 浮油 滋味 形态 总分
传统瓦罐 26.7±1.6 7.8±1.5 8±1.3 31±4.4 7.6±2.2 81±2.2
电子式电炖锅 23.4±4.3 8.1±1.1 6.6±1.4 27.4±5.1 7.1±1.2 72.7±2.6
曲线2 20.3±2.2 7.1±1.8 6.1±1.1 28.2±5 6.9±1.4 68.6±2.3
曲线3 19.9±4.6 6.8±2 7.2±0.8 25±6.4 6.1±2 65±3.2
曲线4 23.8±2.9 7±2.3 6.8±2.1 30.4±7.8 8.3±0.8 76.3±3.2
曲线5 24.7±3.5 8±1 6.6±1.5 34±2.6 8.2±1.5 81.4±2
曲线6 24.3±2.2 7.9±1.5 7.6±0.8 32.1±4.5 8.3±1.1 80.1±0
曲线7 22.6±4.1 6.3±1.8 7.5±0.8 30.4±5.3 8.8±0.8 75.6±2.6
曲线8 23.9±2.7 7.6±1.3 7.6±1.3 28.1±3.6 7±1.8 74.1±2.1
曲线9 23.5±4 7.4±1.9 6.1±1.4 30.1±5.3 8.1±1.1 75.3±2.8
曲线10 24.5±3.1 7.3±2.1 7.1±1.1 33.1±3.9 8.1±1.5 80.1±2.3
曲线11 24.7±1.6 7.1±2.1 6.6±1.3 31.6±1.7 8.9±0.4 78.9±1.4
曲线12 24.4±2.4 7.4±2.1 7.1±1.6 28.9±3.1 7.6±1.6 75.4±2.2
从表1-2、1-3可以看出,传统瓦罐所煲排骨汤在香气和浮油这两个指标上打分最高,此汤汁排骨香味强,风味浓郁,汤汁表面仅有少量颗粒浮油,但是在色泽、滋味和形态这三个指标上打分要低于本发明曲线5所对应的排骨汤,曲线5所对应的排骨汤在香气、色泽、浮油、 滋味和形态这5个指标上均处于较优水平,且总分高于传统瓦罐,此汤汁色泽米黄色,排骨香味强,表面仅有少量颗粒浮油,汤味浓,口感醇厚,有排骨香味厚实感,回味清甘,汤汁清澈。因此,本发明筛选出煲制曲线5所对应排骨汤的温度和时间为最优模型参数。而电子式电炖锅所煲排骨汤排骨香味厚实感较弱,鲜味不足,并且由于汤汁长期沸腾,造成出汤量较少,汤汁和肉口感都比较差。
二、排骨汤中主要挥发性物质种类的考察
挥发性成分测试方法采用固相微萃取法(SPME)和气质联用(GC-MS)结合,有效提取和鉴定挥发性、半挥发性的化合物。
由于在排骨汤感官指标分析中,我们已经确定了传统瓦罐所煲排骨汤和曲线5所代表的排骨汤打分高于电子式电炖锅所煲排骨汤,因此在本实验中,仅对传统瓦罐所煲排骨汤和曲线2-12所代表的排骨汤中主要挥发性物质种类进行了对比。
传统瓦罐所煲排骨汤和曲线2-12所代表的排骨汤中主要挥发性物质种类测定结果如图3所示,结果显示,曲线5所对应的排骨汤在醛类、醇类、酮类、酯类、酸类、烃类和含氮物质上的含量明显高于其他曲线所对应的排骨汤和传统瓦罐所煲排骨汤,说明曲线5所对应的排骨汤中的挥发性风味物质更好的析出于汤中,由于排骨汤的口感与汤汁中挥发性物质醛类、烃类、酮类等的多少有很大关系,所以本发明曲线5所对应排骨汤的加热条件能够实现对排骨汤口感的提升。
三、排骨汤中特征性风味成分含量的考察
特征性风味成分采用气相-嗅闻法(GC-O),是将气相色谱的分离能力与人类鼻子敏感的嗅觉相联系,从复杂的混合物中选择和评价气味活性物质的一种有效方法,其中人的鼻子起到了检测器的强大作用。
电子式电炖锅所煲排骨汤和曲线2-12所代表的排骨汤中特征性风味成分含量的测定结果如图4所示,结果显示,曲线5所对应的排骨汤在醛类、醇类、酮类、酯类和含氮物质上的含量明显高于电子式电炖锅所煲排骨汤,并且从曲线9和曲线5所对应排骨汤中特征性风味成分含量对比可知,延长煲汤时间并不会增加特征性风味成分的含量,而会使其风味物质的组成发生变化,改变最终排骨汤的味道。
综上所述,本发明通过对煲排骨汤所需温度和时间的调整,筛选出一组最优温度和时间模型,即煲制曲线5所对应排骨汤的温度和时间模型,如图5所示,曲线5所对应排骨汤的感官评价总分和主要挥发性物质含量均比传统瓦罐所煲排骨汤要高,特征性风味成分含量高于电子式电炖锅所煲排骨汤,即提升了排骨汤的口感,同时由于后期阶段,本排骨汤的水分挥发少,出汤量也有所提升。需要说明的是,本发明并不限于对排骨汤口感的提升,其他任何家畜骨头汤均可适用。
基于同一构思，本发明还提供一种家畜骨头汤的烹饪控制装置，应用于电烹饪器中，所述电烹饪器为电炖锅、电压力锅或电饭煲等。该装置以软件指令相关硬件方式实现，包括升温加热模块101、第一维持模块102、停止加热模块103和第二维持模块104。
所述升温加热模块101，用于控制使所述电烹饪器进入第一功率加热模式，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟；
所述第一维持模块102，用于当检测到所述汤水的温度达到T11时，控制使所述电烹饪器进入第二功率加热模式，使得在第一预定时间t11内所述汤水的温度维持在T11温度；
所述停止加热模块103，用于当所述第一预定时间t11结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水温度到达T21温度；
所述第二维持模块104，用于当检测到所述汤水的温度达到T21温度时，控制使所述电烹饪器进入第三功率加热模式，使得在第二预定时间t22内所述汤水的温度维持在T21温度，当所述第二预定时间t22结束时，控制所述电烹饪器停止加热；使所述汤水自然冷却到可饮用的温度T即可。其中，所述第一预定时间t11小于所述第二预定时间t22，T21小于T11。
在一个示例中，所述第一预定时间t11为10-50分钟，T11为97-102℃。所述第二预定时间t22为25-80分钟，T21为70-95℃。
在一个示例中，所述第一预定时间t11为10-50分钟，T11为97-102℃。所述第二预定时间t22为40-70分钟，T21为75-85℃。
在一个示例中，所述第一预定时间t11为10-50分钟，T11为97-102℃。所述第二预定时间t22为40-60分钟，T21为75-85℃。
在一个示例中，所述第一预定时间t11为15-35分钟，T11为98-100℃。所述第二预定时间t22为25-80分钟，T21为70-95℃。
在一个示例中，所述第一预定时间t11为15-35分钟，T11为98-100℃。所述第二预定时间t22为40-70分钟，T21为75-85℃。
在一个示例中，所述第一预定时间t11为15-35分钟，T11为98-100℃。所述第二预定时间t22为40-60分钟，T21为75-85℃。
在一个示例中，所述第一预定时间t11为15-25分钟，T11为98-100℃。所述第二预定时间t22为25-80分钟，T21为70-95℃。
在一个示例中，所述第一预定时间t11为15-25分钟，T11为98-100℃。所述第二预定时间t22为40-70分钟，T21为75-85℃。
在一个示例中，所述第一预定时间t11为15-25分钟，T11为98-100℃。所述第二预 定时间t22为40-60分钟，T21为75-85℃。
优选的，所述第一预定时间为20分钟，所述第二预定时间为50分钟，T21为80℃。
优选的，所述第一预定时间为18分钟，所述第二预定时间为65分钟，T21为85℃。
在一个优选示例中，所述升温速率为1.5-5.5℃每分钟。
在一个优选示例中，所述升温速率为2.0-3.5℃每分钟。
在一个优选示例中，所述升温速率为2.4-2.5℃每分钟。
以上述的其中一个优选实施例为例，本发明控制使电烹饪器进入第一功率加热模式(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为2.4-2.5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二功率加热模式(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(40-60分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使骨头中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了骨头汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃40-60分钟，骨头汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家畜骨头汤不够美味，且出汤量少的技术问题。
优选的，在一个实施例中，所述升温速率为2.4度每分钟，以减少肉质剪切力；在一个示例中，所述第一预定时间为20分钟，以防止蛋白质变性过度。在一个示例中，所述汤水自然冷却到80℃，在又一个示例中，所述第二预定时间为50分钟，以防止风味物质的过度挥发散失。采用优选方案可进一步提高家畜骨头汤的美味以及口感。需要说明的是，上述装置实施例与方法实施例基于同一构思作出，具体可参看方法实施例部分的描述，此处不再详述。
本发明实施例还提供一种家畜骨头汤的烹饪控制装置20，应用于电烹饪器中，所述电烹饪器为电炖锅、电压力锅或电饭煲等。该装置包括温度传感器201、控制板202和加热器203。
所述温度传感器201，用于检测所述电烹饪器内汤水的温度并输出到所述控制板；
所述控制板202，与所述温度传感器201和所述加热器203连接，结合具体实施例进行说明，该装置具体用于：
控制使所述电烹饪器中的所述加热器进入第一功率加热模式，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟；
当接收到所述温度传感器201输出的所述汤水的温度达到98-100℃时，控制使所述电烹饪器中的所述加热器203进入第二功率加热模式，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；
当所述第一预定时间结束时，控制所述电烹饪器中的所述加热器203停止加热，使所述汤水自然冷却到75-85℃；
当所述温度传感器201检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器中的所述加热器203进入第三功率加热模式，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间结束时，控制所述电烹饪器中的所述加热器203停止加热，使所述汤水自然冷却到可饮用的温度即可；其中，所述第二预定时间为40-60分钟。
本发明控制使电烹饪器进入第一功率加热模式(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为2-3℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二功率加热模式(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(40-60分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使骨头中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了骨头汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃40-60分钟，骨头汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家畜骨头汤不够美味，且出汤量少的技术问题。
优选的，在一个实施例中，所述升温速率为2.4-2.5℃每分钟，以减少肉质剪切力；在一个示例中，所述第一预定时间为20分钟，以防止蛋白质变性过度。在一个示例中，所述汤水自然冷却到80℃，在又一个示例中，所述第二预定时间为50分钟，以防止风味物质的过度挥发散失。采用优选方案可进一步提高家畜骨头汤的美味以及口感。需要说明的是，上述装置实施例与方法实施例基于同一构思作出，具体可参看方法实施例部分的描述，此处不再详述。
本发明还提供一种电烹饪器，包括上述任一实施例所述的家畜骨头汤的烹饪控制装置，具体可参看前述实施例中所述家畜骨头汤的烹饪控制装置的内容介绍，该电烹饪器可以是电炖锅、电饭煲或电压力锅，且该电烹饪器中的其他部件均为现有成熟技术，不再详述。
结合上述中的一个具体实施例说明本发明的有益效果是：本发明控制使电烹饪器进入 第一功率加热模式(如全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1-7℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二功率加热模式(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器进入第三功率加热模式，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(40-60分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使骨头中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了骨头汤的口感。同时，由于后期阶段，汤水冷却到75-85度且温度维持在75-85℃40-60分钟，骨头汤的水分挥发少，出汤量提升。从而解决目前电烹饪器煲的家畜骨头汤不够美味，且出汤量少的技术问题。
实施例2:炖制家禽汤
本发明提供一种使家禽汤美味提升的温度控制方法，应用于电烹饪器中，包括以下步骤：
S1、所述电烹饪器进入第一加热阶段，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；
S2、当检测到所述汤水的温度达到T11时，所述电烹饪器进入第二加热阶段，使得在第一预定时间t11内所述汤水的温度维持在T11温度；
S3、当所述第一预定时间t11结束时，所述电烹饪器停止加热或降低加热功率，使所述汤水温度到达T21温度；
S4、当检测到所述汤水的温度达到T21温度时，所述电烹饪器进入第三加热阶段，使得在第二预定时间t22内所述汤水的温度维持在T21温度，当所述第二预定时间t22结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度T即可；其中，所述第一预定时间t11小于所述第二预定时间t22，温度T小于T21，T21小于T11。
本发明控制使电烹饪器进入第一加热阶段(如全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；当检测到所述汤水的温度达到T11时，控制使所述电烹饪器进入第二加热阶段(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在T11，当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到T21温度，当检测到所述汤水的温度达到T21温度时，控制使所述电烹饪器进入第 三加热阶段，使得在第二预定时间内所述汤水的温度维持在T21温度，当所述第二预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。
本发明通过对汤水温度、时间的控制调整，来使家禽肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了家禽汤的口感。同时，由于后期阶段，汤水冷却到T21温度且温度维持在T21温度第二预定时间，家禽汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家禽汤不够美味，且出汤量少的技术问题。
美拉德反应是氨基化合物(包括胺、氨基酸、肽类及蛋白质)与还原糖或其他羰基化合物之间发生的非酶褐变反应，是熟肉制品产生风味化合物的最重要的途径。美拉德反应会产生风味物质或者前提物质。这些物质大部分是含硫、含氮或含氧杂环化合物，如：呋喃类、吡嗪类、吡咯类、噻吩类、噻唑类和嘧啶类等。此外其中间反应还可能产生一些烯醛类挥发性风味物质。其他一些中间产物进一步与脂肪降解产物、硫胺素降解产物、部分碳水化合物降解产物等进一步反应，生成其他风味物质。因此，通过对美拉德反应的研究，以及根据家禽汤成汤机理研究得知，家禽汤的口感及风味跟家禽食材在加热过程中产生的挥发性风味物质醛类、烃类、酮类等物质产生的多少及溶入到汤中的量有很大关系。
本发明人研究发现，现有技术中通常认为，将煲汤的时间延长，会提升汤水的风味，但是延长反应时间并不会增加风味的强度，而会使其风味物质的组成发生变化，改变最终的风味轮廓，反应时间过长，产物的香气会发生恶化让人难以接受，褐变也会加深。
另外，从温度的控制上来说，风味形成的每个特有途径都具有一定的活化能。例如，高温下呋喃硫醇具有最高的反应速率，其次是吡嗪和糠醛；温度降低到典型的储藏温度时，糠醛将有最高的反应速率，而呋喃硫醇的反应速率则最低。因此温度对美拉德反应中风味物质的形成有非常重要的影响。
所以研究风味物质形成的加热条件能够实现对汤口感的提升。发明人经过多次感官及风味物质析出量对比实验，得到了使家禽汤美味提升的煲汤方法，并且实现了煲汤出汤量的提升。
本发明提升家禽汤风味口感主要是对汤水的加热时间-温度曲线进行控制，为了使家禽汤能够达到较好的口感，风味物质析出溶解到汤里提升汤的口感，本发明提出了提升家禽汤口感的4种加热方法，每种加热方法均为4步。
第一种加热方法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为0.6-6.5℃每分钟。第二步，保持汤水温97-102℃时间在10-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到80-95℃。第四步：维持80-95℃的温度30-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家禽汤。
第二种加热方法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为 0.6-6.5℃每分钟。第二步，保持汤水温97-102℃时间在10-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-90℃。第四步：维持75-90℃的温度50-75分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家禽汤。
第三种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为0.6-6.5℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到80-95℃。第四步：维持80-95℃的温度30-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家禽汤。
第四种加热方法；第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为0.6-6.5℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-90℃。第四步：维持75-90℃的温度50-75分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的家禽汤。
结合第四种加热方法说明本发明采用的加热原理为：通过对汤水温度、时间的调整，来使家禽肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出量显著提升，从而提升了家禽汤的口感。同时，由于加热后期阶段，停止加热，使汤水温度自然冷却到75-90℃，再小功率加热维持75-90℃的温度50-75分钟，使得家禽汤的水分挥发少，出汤量提升。此种加热-时间温度方法，不仅可以应用于电炖锅产品上，而且还可以应用到电饭煲、电压力锅等电烹饪器产品上。
如图1所示，为本发明实施例示出的家禽汤的烹饪控制方法流程图，该方法应用于电烹饪器中，本实施例中以电炖锅为例说明，当然也不限于此，其可应用于目前大多数其他同类电烹饪器中,如电压力锅、电饭煲等等。该电炖锅内具有加热器、温度传感器和控制板，该方法主要是对电炖锅内的家禽汤(如鸡汤)汤水的加热时间-温度进行控制，结合参看图6和第四种加热方法进一步说明，该烹饪控制方法具体包括以下步骤：
步骤S1、控制使所述电烹饪器(即电炖锅)进入第一加热阶段(即大功率模式或全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟。
煲汤时将家禽肉(如鸡肉)放入电炖锅内，加水以及所需的调料，电炖锅通电后，在电炖锅上选择炖家禽汤的炖汤菜单，在确认后电炖锅进入炖汤程序控制过程，执行步骤S1，即进入阶段1：整机进行全功率加热阶段。此时电炖锅内的控制板控制加热器进入全功率或大功率状态进行加热，使电炖锅内的汤水快速升温到T11，即98-100℃，其中汤水的升温速率为0.6-6.5℃每分钟。此过程中温度传感器一直检测电炖锅内汤水的温度T，并把温度信息实时反馈给控制板。在温度没达到T11的时候，始终继续加热。该阶段汤水的升温速率非常关键，因为直接关系到汤水中家禽肉中的挥发性物质的析出，经多次验证电炖锅内胆内汤水的升温速率应该控制在0.6-6.5℃/分钟，效果较好，优选升温速率为 1.5-4.5℃每分钟，最为优选升温速率为2.0-3.3℃。
步骤S2、当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟。
当温度传感器检测电炖锅内汤水的温度达到T11的时候，电控程序进入步骤S2，即阶段2的执行阶段，控制板通过调整继电器的通断比例或改为小功率使加热器继续加热，使电炖锅内汤水的温度维持在T11温度(98-100℃)。在阶段2经过时间t11(一般设置在15-25分钟)。
步骤S3、当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-90℃。当阶段2经过时间t11(t11一般设置在15-25分钟)后，进入步骤S3执行，即阶段3，阶段3不加热，自然冷却到温度T21(一般在75-90℃)。
步骤S4、当检测到所述汤水的温度达到75-90℃时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在T21，即75-90℃，当所述第二预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度T即可；其中，所述第二预定时间为50-75分钟。第一预定时间t11小于所述第二预定时间t22，温度T小于T21，T21小于T11。
当温度传感器检测到电炖锅内水的温度到达T21的时候，执行步骤S4，即进入阶段4。阶段4控制板通过调整继电器的通断比例或改为小功率使加热器继续加热，使电炖锅内汤水的温度维持在T21温度。经过时间t22(一般为50-75分钟)后，炖汤程序结束，这样，一锅美味的家禽汤即煲制完毕。
本发明控制使电烹饪器进入第一加热阶段(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-90℃，最后当检测到所述汤水的温度达到75-90℃时，控制使所述电烹饪器进入第二加热阶段，使得在第二预定时间内所述汤水的温度维持在75-90℃，当所述第二预定时间(50-75分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使家禽肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了家禽汤的口感。同时，由于后期阶段，汤水冷却到75-90℃且温度维持在75-90℃50-75分钟，家禽汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家禽汤不够美味，且出汤量少的技术问题。
优选的，在一个实施例中，所述升温速率为2.6℃每分钟，以减少肉的咀嚼时剪切力。所述第一预定时间为26分钟，以使风味物质充分析出；所述汤水自然冷却到90℃，所述第二预定时间为60分钟，以防止风味物质过度挥发散失。通过该优选方案进一步提高家禽汤的美味及口感。
下面以鸡汤为例，结合实验数据对比说明本发明：通过对比试验，比较传统瓦罐、电子式电炖锅和本发明提供的电炖锅所煲鸡汤在感官指标、主要挥发性物质种类和特征性风味成分含量上的不同，三者实验材料和实验环境相同，煲汤方法不同，具体煲汤方法如下：
传统瓦罐煲鸡汤的方法:采用沸腾高温蒸汽加热内胆的方式来煲鸡汤。
电子式电炖锅煲鸡汤的方法:加热汤至沸腾,从汤开始沸腾至煲汤结束的整个过程,汤始终处于沸腾状态。
采用本发明提供的电炖锅在不同温度和时间参数下煲鸡汤3份,分别用曲线3、5和6表示,煲汤具体参数如表2-1所示:
表2-1煲汤具体参数
Figure PCTCN2016083948-appb-000003
本发明采用的煲汤方法如下:
S1、控制使所述电炖锅进入第一功率加热模式,使电炖锅内的汤水升温,其中汤水的升温速率为表2-1中数据；
S2、当检测到所述汤水的温度达到98-100℃时,控制使所述电炖锅进入第二功率加热模式,使得在第一预定时间内所述汤水的温度维持在98-100℃,其中,所述第一预定时间为表2-1中的恒温时间；
S3、当所述第一预定时间结束时,控制所述电炖锅停止加热,使所述汤水自然冷却到表2-1中的低温温度；
S4、当检测到所述汤水的温度达到表2-1中的低温温度时,控制使所述电炖锅,使得在第二预定时间内所述汤水的温度维持在表2-1中的低温温度,当所述第二预定时间结束时,控制所述电炖锅停止加热,使所述汤水自然冷却到可饮用的温度即可；其中,所述第二预定时间为表2-1中的低温时间,整个煲鸡汤所需时间为表2-1中的总时间。
一、鸡汤感官指标的考察
感官分析采用三角试验:挑选30名食品专业的同学进行鸡汤的感官评价的挑选和培训。 根据表2-2所列感官评定打分标准对传统瓦罐所煲鸡汤、电子式电炖锅所煲鸡汤和曲线3、5、6所代表的鸡汤进行打分,打分结果如表2-3所示。
表2-2感官评定打分表
Figure PCTCN2016083948-appb-000004
表2-3鸡汤的感官分析结果
指标 传统瓦罐 电子式电炖锅 曲线3 曲线5 曲线6
香气 25.6±1.8 23.4±3.4 23.0±1.4 23.8±2.9 27.2±1.8
色泽 7.5±2.0 7.1±1.5 6.5±0.7 6.7±1.2 7.4±1.8
浮油 6.5±2.4 5.4±2.0 7.5±0.7 7.3±1.0 7.2±2.6
滋味 34.4±3.7 29.0±5.6 23.5±2.1 31.2±3.9 33.4±6.0
形态 7.0±1.4 7.5±1.8 7.5±0.7 8.0±1.5 8.6±0.5
总分 81.0±2.3 72.4±2.8 68.0±1.1 77.0±2.1 83.8±2.5
从表2-2、2-3可以看出,传统瓦罐所煲鸡汤在色泽和滋味这两个指标上打分最高,此汤汁米黄色,汤味浓,口感醇厚,有鸡肉香味厚实感,回味清甘,但是在香气、浮油和形态这三个指标上打分要低于本发明曲线6所对应的鸡汤,曲线6所对应的鸡汤在香气、色泽、浮油、滋味和形态这5个指标上均处于较优水平,且总分高于传统瓦罐,此汤汁色泽米黄色,鸡肉香 味强,风味浓郁,表面仅有少量颗粒浮油,汤味浓,口感醇厚,有鸡肉香味厚实感,回味清甘,汤汁清澈。因此,本发明筛选出煲制曲线6所对应鸡汤的温度和时间为最优模型参数。而电子式电炖锅所煲鸡汤鸡肉香味厚实感较弱,鲜味不足,汤汁表面有油脂,并且由于汤汁长期沸腾,造成出汤量较少,汤汁和肉口感都比较差。
二、鸡汤中主要挥发性物质种类的考察
挥发性成分测试方法采用固相微萃取法(SPME)和气质联用(GC-MS)结合,有效提取和鉴定挥发性、半挥发性的化合物。
传统瓦罐所煲鸡汤、电子式电炖锅所煲鸡汤和曲线3、5、6所代表的鸡汤中主要挥发性物质种类测定结果如图7所示,结果显示,曲线6所对应的鸡汤在醛类、醇类、酮类和烃类上的含量明显高于电子式电炖锅所煲鸡汤和传统瓦罐所煲鸡汤,说明曲线6所对应的鸡汤中的挥发性风味物质更好的析出于汤中,由于鸡汤的口感与汤汁中挥发性物质醛类、烃类、酮类等的多少有很大关系,所以本发明曲线6所对应鸡汤的加热条件能够实现对鸡汤口感的提升。
三、鸡汤中特征性风味成分含量的考察
特征性风味成分采用气相-嗅闻法(GC-O),是将气相色谱的分离能力与人类鼻子敏感的嗅觉相联系,从复杂的混合物中选择和评价气味活性物质的一种有效方法,其中人的鼻子起到了检测器的强大作用。
电子式电炖锅所煲鸡汤、传统瓦罐所煲鸡汤和曲线3、5、6所代表的鸡汤中特征性风味成分含量的测定结果如图8所示,结果显示,曲线6所对应的鸡汤在醛类、醇类和酮类上的含量明显高于电子式电炖锅所煲鸡汤和传统瓦罐所煲鸡汤,并且从曲线5和曲线6所对应鸡汤中特征性风味成分含量对比可知,延长煲汤时间并不会增加特征性风味成分的含量,而会使其风味物质的组成发生变化,改变最终鸡汤的味道。
综上所述,本发明通过对煲鸡汤所需温度和时间的调整,筛选出一组最优温度和时间模型,即煲制曲线6所对应鸡汤的温度和时间模型,如图9所示,曲线6所对应鸡汤的感官评价总分、特征性风味成分(醛类、醇类和酮类)含量和主要挥发性物质(醛类、醇类、烃类和酮类)含量高于传统瓦罐所煲鸡汤和电子式电炖锅所煲鸡汤,即提升了鸡汤的口感,同时由于后期阶段,本鸡汤的水分挥发少,出汤量也有所提升。需要说明是,本发明煲汤方法并不限于鸡汤一种,其他任何家禽汤均适用。
基于同一构思，本发明还提供一种家禽汤的烹饪控制装置，应用于电烹饪器中，所述电烹饪器为电炖锅、电压力锅或电饭煲等，该装置可以软件指令相关硬件实现，具体包括升温加热模块101、第一维持模块102、降温模块103和第二维持模块104。
所述升温加热模块101，用于控制使所述电烹饪器进入第一加热阶段，使电烹饪器内的 汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；
所述第一维持模块102，用于当检测到所述汤水的温度达到T11时，控制使所述电烹饪器进入第二加热阶段，使得在第一预定时间t11内所述汤水的温度维持在T11温度；
所述降温模块103，用于当所述第一预定时间t11结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水温度达到T21温度；
所述第二维持模块104，用于当检测到所述汤水的温度达到T21温度时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间t22内所述汤水的温度维持在T21温度，当所述第二预定时间t22结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度T即可；其中，所述第一预定时间t11小于所述第二预定时间t22，温度T小于T21，T21小于T11。
在一个示例中，所述第一预定时间t11为10-35分钟，T11为97-102℃。所述第二预定时间t22为30-80分钟，T21为80-95℃。
在一个示例中，所述第一预定时间t11为10-35分钟，T11为97-102℃。所述第二预定时间t22为50-75分钟，T21为75-90℃。
在一个示例中，所述第一预定时间t11为15-25分钟，T11为98-100℃。所述第二预定时间t22为30-80分钟，T21为80-95℃。
在一个示例中，所述第一预定时间t11为15-25分钟，T11为98-100℃。所述第二预定时间t22为50-75分钟，T21为75-90℃。
优选的，所述第一预定时间t11为26分钟，T21为90℃，所述第二预定时间t22为60分钟。所述升温速率为2.0-3.3℃每分钟。
结合上述一个具体实施例进行说明，本发明控制使电烹饪器进入第一加热阶段(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-90℃，最后当检测到所述汤水的温度达到75-90℃时，控制使所述电烹饪器进入第二加热阶段，使得在第二预定时间内所述汤水的温度维持在75-90℃，当所述第二预定时间(50-75分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使家禽肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了家禽汤的口感。同时，由于后期阶段，汤水冷却到75-90℃且温度维持在75-90℃50-75分钟，家禽汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家禽汤不够美味，且出汤量少的技 术问题。
优选的，所述升温速率为2.6℃每分钟，以减少肉的咀嚼时剪切力。所述第一预定时间为26分钟，以使风味物质充分析出；所述汤水自然冷却到90℃，所述第二预定时间为60分钟，以防止风味物质过度挥发散失。通过该优选方案进一步提高家禽汤的美味及口感。需要说明的是，上述装置实施例与前述方法实施例基于同一构思作出，具体可参看前述方法实施例部分的描述，此处不再详述。
本发明实施例还提供一种使家禽汤美味提升的温度控制装置20，应用于电烹饪器中，所述电烹饪器为电炖锅、电压力锅或电饭煲。该装置包括温度传感器201、控制板202和加热器203。所述温度传感器201，用于检测所述电烹饪器内汤水的温度并输出到所述控制板；所述控制板202，与所述温度传感器201和所述加热器203连接，具体用于：
控制使所述电烹饪器中的所述加热器进入第一加热阶段，使电烹饪器内的汤水升温，其中汤水的升温速率为2-3℃每分钟；
当接收到所述温度传感器201输出的所述汤水的温度达到98-100℃时，控制使所述电烹饪器中的所述加热器203进入第二加热阶段，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；
当所述第一预定时间结束时，控制所述电烹饪器中的所述加热器203停止加热，使所述汤水自然冷却到75-90℃；
当所述温度传感器201检测到所述汤水的温度达到85-95℃时，控制使所述电烹饪器中的所述加热器203进入第二加热阶段，使得在第二预定时间内所述汤水的温度维持在75-90℃，当所述第二预定时间结束时，控制所述电烹饪器中的所述加热器203停止加热，使所述汤水自然冷却到可饮用的温度即可；其中，所述第二预定时间为50-75分钟。
本发明控制使电烹饪器进入第一加热阶段(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-90℃，最后当检测到所述汤水的温度达到75-90℃时，控制使所述电烹饪器进入第二加热阶段，使得在第二预定时间内所述汤水的温度维持在75-90℃，当所述第二预定时间(50-75分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使家禽肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了家禽汤的口感。同时，由于后期阶段，汤水冷却到75-90℃ 且温度维持在75-90℃50-75分钟，家禽汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的家禽汤不够美味，且出汤量少的技术问题。
优选的，所述升温速率为2.6℃每分钟，以减少肉的咀嚼时剪切力。所述第一预定时间为26分钟，以使风味物质充分析出；所述汤水自然冷却到90℃，所述第二预定时间为60分钟，以防止风味物质过度挥发散失。通过该优选方案进一步提高家禽汤的美味及口感。需要说明的是，上述装置实施例与前述方法实施例基于同一构思作出，具体可参看前述方法实施例部分的描述，此处不再详述。
本发明还提供一种电烹饪器，包括上述任一实施例所述的使家禽汤美味提升的温度控制装置，具体可参看前述实施例中所述使家禽汤美味提升的温度控制装置的内容介绍，该电烹饪器可以是电炖锅、电饭煲或电压力锅，且该电烹饪器中的其他部分均为现有成熟技术，不再详述。
结合具体实施例说明本发明的有益效果是：本发明控制使电烹饪器进入第一加热阶段(如全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为0.6-6.5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-90℃，最后当检测到所述汤水的温度达到75-90℃时，控制使所述电烹饪器进入第二加热阶段，使得在第二预定时间内所述汤水的温度维持在75-90℃，当所述第二预定时间(50-75分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使家禽肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了家禽汤的口感。同时，由于后期阶段，汤水冷却到75-90℃且温度维持在75-90℃50-75分钟，家禽汤的水分挥发少，出汤量提升。从而解决目前电烹饪器煲的家禽汤不够美味，且出汤量少的技术问题。
实施例3:炖制海鲜汤
本发明提供一种海鲜汤的烹饪控制方法，应用于电烹饪器中，包括以下步骤：
S1、控制使所述电烹饪器进入第一加热阶段，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟；
S2、当检测到所述汤水的温度达到T11时，控制使所述电烹饪器进入第二加热阶段， 使得在第一预定时间t11内所述汤水的温度维持在温度T11；
S3、当所述第一预定时间t11结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水温度到达温度T21；
S4、当检测到所述汤水的温度达到T21时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间t22内所述汤水的温度维持在温度T21，当所述第二预定时间t22结束时，控制所述电烹饪器停止加热；
其中，所述第一预定时间t11小于所述第二预定时间t22，，T21小于T11。
本发明控制使电烹饪器进入第一加热阶段(如全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟；当检测到所述汤水的温度达到较高温度T11时，控制使所述电烹饪器进入第二加热阶段(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在温度T11，当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到较低温度T21，当检测到所述汤水的温度达到温度T21时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在温度T21，当所述第二预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使海鲜肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了海鲜汤的口感。同时，由于后期阶段，汤水冷却到较低温度T21且温度维持在T21温度第二预定时间，海鲜汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的海鲜汤不够美味，且出汤量少的技术问题。
本发明所述的海鲜汤包括所有种类的鱼汤，即包括河鱼和海鱼。
下面结合附图具体说明本发明。
本发明针对目前市面上能够煲汤的电烹饪器(如电炖锅、电压力锅、电饭煲等)还仅仅停留在把汤煮熟的阶段，导致鱼等海鲜汤不够美味，且出汤量少的技术问题而提出。现有电烹饪器中对煲汤，尤其是对鱼、海鲜汤的煲汤加热条件研究较少，从而造成鱼等海鲜汤在香气、滋味、色泽等指标方面打分普遍较低。并且由于长期沸腾，造成煲汤出汤量比较少，且汤、肉口感都比较差。本发明根据鱼等海鲜汤成汤机理研究得知，鱼等海鲜汤的口感及风味跟鱼、海鲜食材在加热过程中产生的挥发性风味物质醛类、醇类、酮类、酯类等物质产生的多少及溶入到汤中的量有很大关系。所以研究风味物质形成的加热条件能够实现对汤口感的提升。发明人经过多次感官及风味物质析出量对比实验，得到了使鱼等海鲜汤美味提升的煲汤方法，并且实现了煲汤出汤量的提升，可谓一举两得。本发明提升鱼等海鲜汤风味口感主要是对汤水的加热时间-温度曲线进行控制，为了使鱼等海鲜汤能够达到较好的口感，风味物质析出溶解到汤里提升汤的口感，本发明提出了提升鱼等海鲜汤口 感9种加热方法，每种加热方法均分为4步。
第一种加热方法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温97-102℃时间在10-50分钟的时间。第三步：停止加热，使汤水温度自然冷却到70-95℃。第四步：维持70-95℃的温度25-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第二种加热方法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温97-102℃时间在10-50分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-70分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第三种加热方法：第一步，使电烹饪器内汤水温度升温到97-102℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温97-102℃时间在10-50分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度30-50分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第四种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温98-100℃时间在15-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到70-95℃。第四步：维持70-95℃的温度25-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第五种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温98-100℃时间在15-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-70分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第六种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温98-100℃时间在15-35分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度30-50分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第七种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到70-95℃。第四步：维持70-95℃的温度25-80分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第八种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度40-70分钟。然后自 然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
第九种加热方法：第一步，使电烹饪器内汤水温度升温到98-100℃之间，升温速率为1.5-5℃每分钟。第二步，保持汤水温98-100℃时间在15-25分钟的时间。第三步：停止加热，使汤水温度自然冷却到75-85℃。第四步：维持75-85℃的温度30-50分钟。然后自然冷却到可饮用的温度即可获得浓郁、色泽滋味都较优的鱼汤、海鲜汤。
结合第九种加热方法说明本发明采用的加热原理为：通过对汤水温度、时间的调整，来使鱼、海鲜肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出量显著提升，从而提升了鱼汤、海鲜汤的口感。同时，由于加热后期阶段，停止加热，使汤水温度自然冷却到75-85℃，再小功率加热维持75-85℃的温度30-50分钟，使得鱼汤、海鲜汤的水分挥发少，出汤量提升。此种加热-时间温度方法，不仅可以应用于电炖锅产品上，而且还可以应用到电饭煲、电压力锅等电烹饪器产品上。下面结合附图以及具体实施例说明本发明。
如图1所示，为本发明实施例示出的海鲜汤的烹饪控制方法流程图，该方法应用于电烹饪器中，本实施例中以电炖锅为例说明，当然也不限于此，其可应用于目前大多数其他同类电烹饪器中,如电压力锅、电饭煲等等。该电炖锅内具有加热器、温度传感器和控制板，该方法主要是对电炖锅内的海鲜汤(如鱼汤)汤水的加热时间-温度进行控制，结合参看图10及第九种加热方法进一步说明，该烹饪控制方法具体包括以下步骤：
步骤S1、控制使所述电烹饪器(即电炖锅)进入第一加热阶段(即大功率模式或全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟。
煲汤时将海鲜肉(如鱼肉)放入电炖锅内，加水以及所需的调料，电炖锅通电后，在电炖锅上选择炖海鲜汤(如鱼汤)的炖汤菜单，在确认后电炖锅进入炖汤程序控制过程，执行步骤S1，即进入阶段1：整机进行全功率加热阶段。此时电炖锅内的控制板控制加热器进入全功率或大功率状态进行加热，使电炖锅内的汤水快速升温到T11，即98-100℃，其中汤水的升温速率为1.5-5℃每分钟。此过程中温度传感器一直检测电炖锅内汤水的温度T，并把温度信息实时反馈给控制板。在温度没达到T11的时候，始终继续加热。该阶段汤水的升温速率非常关键，因为直接关系到汤水中海鲜肉中的挥发性物质的析出，经多次验证电炖锅内胆内汤水的升温速率应该控制在1.5-5℃/分钟，效果较好，优选1.5-4.5℃每分钟，效果更好，优选2.0-3.3℃每分钟，效果更佳，优选2.8-2.9℃每分钟，效果最佳。
步骤S2、当检测到所述汤水的温度达到T11(98-100℃)时，控制使所述电烹饪器进入第二加热阶段(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟。
当温度传感器检测电炖锅内汤水的温度达到T11的时候，电控程序进入步骤S2，即阶 段2的执行阶段，控制板通过调整继电器的通断比例或改为小功率使加热器继续加热，使电炖锅内汤水的温度维持在T11温度(98-100℃)。在阶段2经过时间t11(一般设置在15-25分钟)。
步骤S3、当所述第一预定时间结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水自然冷却到温度T21。当阶段2经过时间t11(t11一般设置在15-25分钟)后，进入步骤S3执行，即阶段3，阶段3不加热，自然冷却到温度T21(一般在75-85℃)。
步骤S4、当检测到所述汤水的温度达到温度T21，即75-85℃时，控制使所述电烹饪器再次进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在T21，即75-85℃，当所述第二预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可；其中，所述第二预定时间为30-50分钟。
当温度传感器检测到电炖锅内水的温度到达T21的时候，执行步骤S4，即进入阶段4。阶段4控制板通过调整继电器的通断比例或改为小功率使加热器继续加热，使电炖锅内汤水的温度维持在T21温度。经过时间t22(一般为30-50分钟)后，炖汤程序结束，这样，一锅美味的鱼汤或海鲜汤即煲制完毕。
本发明控制使电烹饪器进入第一加热阶段(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(30-50分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使海鲜肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了海鲜汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃30-50分钟，海鲜汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的海鲜汤不够美味，且出汤量少的技术问题。
优选的，在一个实施例中，所述升温速率为2.8℃每分钟，所述第一预定时间23分钟，以防止肉被煮烂；所述汤水自然冷却到80℃，所述第二预定时间为50分钟，以防止挥发性物质过度散失。通过该优选方案，可进一步提高海鲜汤的口感和美味。
更为优选的，在一个实施例中，所述升温速率为2.8℃每分钟，所述第一预定时间20分钟，以防止肉被煮烂；所述汤水自然冷却到80℃，所述第二预定时间为39分钟，以防止挥发性物质过度散失。通过该优选方案，可进一步提高海鲜汤的口感和美味。
下面以鱼汤为例，结合实验数据对比说明本发明的效果：通过对比试验，比较传统瓦罐、电子式电炖锅和本发明提供的电炖锅所煲鱼汤在感官指标、主要挥发性物质种类和特征性风味成分含量上的不同，三者实验材料和实验环境相同，煲汤方法不同，具体煲汤方法如下：
传统瓦罐煲鱼汤的方法:采用沸腾高温蒸汽加热内胆的方式来煲鱼汤。
电子式电炖锅煲鱼汤的方法:加热汤至沸腾,从汤开始沸腾至煲汤结束的整个过程,汤始终处于沸腾状态。
采用本发明提供的电炖锅在不同温度和时间参数下煲鱼汤3份,分别用曲线3、5和6表示,煲汤具体参数如表3-1所示:
表3-1煲汤具体参数
Figure PCTCN2016083948-appb-000005
本发明采用的煲汤方法如下:
S1、控制使所述电炖锅进入第一功率加热模式,使电炖锅内的汤水升温,其中汤水的升温速率为表3-1中数据；
S2、当检测到所述汤水的温度达到98-100℃时,控制使所述电炖锅进入第二功率加热模式,使得在第一预定时间内所述汤水的温度维持在98-100℃,其中,所述第一预定时间为表3-1中的恒温时间；
S3、当所述第一预定时间结束时,控制所述电炖锅停止加热,使所述汤水自然冷却到表3-1中的低温温度；
S4、当检测到所述汤水的温度达到表3-1中的低温温度时,控制使所述电炖锅,使得在第二预定时间内所述汤水的温度维持在表3-1中的低温温度,当所述第二预定时间结束时,控制所述电炖锅停止加热,使所述汤水自然冷却到可饮用的温度即可；其中,所述第二预定时间为表3-1中的低温时间,整个煲鱼汤所需时间为表3-1中的总时间。
一、鱼汤感官指标的考察
感官分析采用三角试验:挑选30名食品专业的同学进行鱼汤的感官评价的挑选和培训。根据表3-2所列感官评定打分标准对传统瓦罐所煲鱼汤、电子式电炖锅所煲鱼汤和曲线3、5、6所代表的鱼汤进行打分,打分结果如表3-3所示。
表3-2感官评定打分表
Figure PCTCN2016083948-appb-000006
表3-3鱼汤的感官分析结果
指标 传统瓦罐 电子式电炖锅 曲线5 曲线6 曲线3
香气 23.1±4.5 22.8±3.8 23.3±1.0 24.5±1.5 21.5±3.4
浮油 8.9±0.9 8.2±1.5 8.5±0.6 9.0±0.5 9.0±0.6
腥味 8.1±1.5 7.3±1.9 7.8±1.3 7.5±1.7 6.9±1.9
色泽 6.8±1.9 7.6±1.9 7.3±1.0 6.8±2.1 7.1±1.3
滋味 24.6±3.0 16.4±3.2 22.8±3.0 20.9±2.4 18.6±3.2
形态 7.9±1.6 8.0±1.7 7.0±2.2 7.2±1.8 8.0±0.8
总分 79.3±2.2 70.3±2.3 76.5±1.5 75.9±1.7 71.1±1.9
从表3-2、3-3可以看出,传统瓦罐所煲鱼汤在香气、浮油、腥味、形态和滋味这5个指标上打分均较高,总分高于其他鱼汤,只是汤汁色泽较差,本发明曲线5所对应的鱼汤在香气、色泽、浮油、滋味、腥味和形态这6个指标上均处于较优水平,且总分与传统瓦罐所煲鱼汤相近,此汤汁色泽米黄色,有明显的鱼香味,表面无明显大颗粒浮油,鱼肉香味厚实感虽较弱,但口感纯正,汤汁较清澈,腥味较弱。因此,本发明筛选出煲制曲线5所对应鱼汤的温度和时间为最优模型参数。而电子式电炖锅所煲鱼汤口感清淡,无回味,虽无特殊异味,但由于汤汁 长期沸腾,造成出汤量较少,汤汁和肉口感都比较差。
二、鱼汤中主要挥发性物质种类的考察
挥发性成分测试方法采用固相微萃取法(SPME)和气质联用(GC-MS)结合,有效提取和鉴定挥发性、半挥发性的化合物。
传统瓦罐所煲鱼汤、电子式电炖锅所煲鱼汤和曲线3、5、6所代表的鱼汤中主要挥发性物质种类测定结果如图11所示,结果显示,曲线5所对应的鱼汤在醛类、酚类、醇类、酮类和酯类上的含量明显高于电子式电炖锅所煲鱼汤和传统瓦罐所煲鱼汤,说明曲线5所对应的鱼汤中的挥发性风味物质更好的析出于汤中,由于鱼汤的口感与汤汁中挥发性物质醛类、烃类、酮类等的多少有很大关系,所以本发明曲线5所对应鱼汤的加热条件能够实现对鱼汤口感的提升。
三、鱼汤中特征性风味成分含量的考察
特征性风味成分采用气相-嗅闻法(GC-O),是将气相色谱的分离能力与人类鼻子敏感的嗅觉相联系,从复杂的混合物中选择和评价气味活性物质的一种有效方法,其中人的鼻子起到了检测器的强大作用。
传统瓦罐所煲鱼汤、电子式电炖锅所煲鱼汤和曲线3、5、6所代表的鱼汤中特征性风味成分含量的测定结果如图12所示,结果显示,曲线5所对应的鱼汤在醛类、醇类、酯类和酮类上的含量明显高于电子式电炖锅所煲鱼汤和传统瓦罐所煲鱼汤,并且从曲线3和曲线5所对应鱼汤中特征性风味成分含量对比可知,延长煲汤时间并不会增加特征性风味成分的含量,而会使其风味物质的组成发生变化,改变最终鱼汤的味道。
综上所述,本发明通过对煲鱼汤所需温度和时间的调整,筛选出一组最优温度和时间模型,即煲制曲线5所对应鱼汤的温度和时间模型,如图13所示,曲线5所对应鱼汤的感官评价总分接近传统瓦罐所煲鱼汤,主要挥发性物质(醛类、酚类、醇类、酮类和酯类)含量和特征性风味成分(醛类、醇类、酯类和酮类)含量高于传统瓦罐所煲鱼汤和电子式电炖锅所煲鱼汤,即提升了鱼汤的口感,同时由于后期阶段,本鱼汤的水分挥发少,出汤量也有所提升。需要说明的是,本发明煲汤方法并不限于鱼汤,其他海鲜汤也适用。
基于同一构思，本发明还提供一种海鲜汤的烹饪控制装置，应用于电烹饪器中，所述电烹饪器为电炖锅、电压力锅或电饭煲。该装置可以软件指令相关硬件实现，包括升温加热模块101、第一维持模块102、停止加热模块103和第二维持模块104。
所述升温加热模块101，用于控制使所述电烹饪器进入第一加热阶段，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟；
所述第一维持模块102，用于当检测到所述汤水的温度达到T11时，控制使所述电烹饪器进入第二加热阶段，使得在第一预定时间t11内所述汤水的温度维持在温度T11；
所述停止加热模块103，用于当所述第一预定时间t11结束时，控制所述电烹饪器停止加热或降低加热功率，使所述汤水温度到达温度T21；
所述第二维持模块104，用于当检测到所述汤水的温度达到T21时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间t22内所述汤水的温度维持在温度T21，当所述第二预定时间t22结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度T即可；其中，所述第一预定时间t11小于所述第二预定时间t22，温度T小于T21，T21小于T11。
在一个示例中，所述第一预定时间为10-50分钟，T11为97-102℃；所述第二预定时间为25-80分钟，所述T21为70-95℃。
在一个示例中，所述第一预定时间为10-50分钟，T11为97-102℃；所述第二预定时间为40-70分钟，所述T21为75-85℃。
在一个示例中，所述第一预定时间为10-50分钟，T11为97-102℃；所述第二预定时间为30-50分钟，所述T21为75-85℃。
在一个示例中，所述第一预定时间为15-35分钟，T11为98-100℃；所述第二预定时间为25-80分钟，所述T21为70-95℃。
在一个示例中，所述第一预定时间为15-35分钟，T11为98-100℃；所述第二预定时间为40-70分钟，所述T21为75-85℃。
在一个示例中，所述第一预定时间为15-35分钟，T11为98-100℃；所述第二预定时间为30-50分钟，所述T21为75-85℃。
在一个示例中，所述第一预定时间为15-25分钟，T11为98-100℃；所述第二预定时间为25-80分钟，所述T21为70-95℃。
在一个示例中，所述第一预定时间为15-25分钟，T11为98-100℃；所述第二预定时间为40-70分钟，所述T21为75-85℃。
在一个示例中，所述第一预定时间为15-25分钟，T11为98-100℃；所述第二预定时间为30-50分钟，所述T21为75-85℃。
优选的，所述第一预定时间为23分钟；T21为80℃，所述第二预定时间为50分钟。
优选的，所述第一预定时间为20分钟；T21为80℃，所述第二预定时间为39分钟。
优选的，所述升温速率为2.8-2.9℃每分钟。
结合具体示例进一步说明，本发明控制使电烹饪器进入第一加热阶段(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为2.8-2.9℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(即小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分 钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器进入第二加热阶段，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(30-50分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使海鲜肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了海鲜汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃30-50分钟，海鲜汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的海鲜汤不够美味，且出汤量少的技术问题。
优选的，在一个示例中，所述升温速率为2.8℃每分钟，所述第一预定时间20分钟，以防止肉被煮烂；所述汤水自然冷却到80℃，所述第二预定时间为39分钟，以防止挥发性物质过度散失。通过该优选方案，可进一步提高海鲜汤的口感和美味。需要说明的是，上述装置实施例与前述方法实施例基于同一构思作出，具体可参看前述方法实施例部分的描述，此处不再详述。
本发明实施例还提供海鲜汤的烹饪控制装置一种海鲜汤的烹饪控制装置20，应用于电烹饪器中，所述电烹饪器为电炖锅、电压力锅或电饭煲。该装置包括温度传感器201、控制板202和加热器203：
所述温度传感器201，用于检测所述电烹饪器内汤水的温度并输出到所述控制板；
所述控制板202，与所述温度传感器201和所述加热器203连接，具体用于：
控制使所述电烹饪器中的所述加热器进入第一加热阶段，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟；
当接收到所述温度传感器201输出的所述汤水的温度达到98-100℃时，控制使所述电烹饪器中的所述加热器203进入第二加热阶段，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；
当所述第一预定时间结束时，控制所述电烹饪器中的所述加热器203停止加热，使所述汤水自然冷却到75-85℃；
当所述温度传感器201检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器中的所述加热器203进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间结束时，控制所述电烹饪器中的所述加热器203停止加热，使所述汤水自然冷却到可饮用的温度即可；其中，所述第二预定时间为30-50分钟。
本发明控制使电烹饪器进入第一加热阶段(即全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为1.5-5℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(即小功率模式)，使得在第一预定时间内所述汤水的温 度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(30-50分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使海鲜肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了海鲜汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃30-50分钟，海鲜汤的水分挥发少，出汤量提升，从而解决了目前电烹饪器煲的海鲜汤不够美味，且出汤量少的技术问题。
优选的，所述升温速率为2.8-2.9℃每分钟，所述第一预定时间23分钟，以防止肉被煮烂；所述汤水自然冷却到80℃，所述第二预定时间为50分钟，以防止挥发性物质过度散失。
优选的，所述升温速率为2.8-2.9℃每分钟，所述第一预定时间20分钟，以防止肉被煮烂；所述汤水自然冷却到80℃，所述第二预定时间为39分钟，以防止挥发性物质过度散失。
通过以上优选方案，可进一步提高海鲜汤的口感和美味。需要说明的是，上述装置实施例与前述方法实施例基于同一构思作出，具体可参看前述方法实施例部分的描述，此处不再详述。
本发明还提供一种电烹饪器，包括上述任一实施例所述的海鲜汤的烹饪控制装置，具体可参看前述实施例中所述海鲜汤的烹饪控制装置的内容介绍，该电烹饪器可以是电炖锅、电饭煲或电压力锅，且该电烹饪器中的其他部分均为现有成熟技术，不再详述。
结合具体示例说明本发明的有益效果是：本发明控制使电烹饪器进入第一加热阶段(如全功率模式)，使电烹饪器内的汤水升温，其中汤水的升温速率为2-3℃每分钟；当检测到所述汤水的温度达到98-100℃时，控制使所述电烹饪器进入第二加热阶段(如小功率模式)，使得在第一预定时间内所述汤水的温度维持在98-100℃，其中，所述第一预定时间为15-25分钟；当所述第一预定时间结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到75-85℃，最后当检测到所述汤水的温度达到75-85℃时，控制使所述电烹饪器进入第三加热阶段，使得在第二预定时间内所述汤水的温度维持在75-85℃，当所述第二预定时间(30-50分钟)结束时，控制所述电烹饪器停止加热，使所述汤水自然冷却到可饮用的温度即可。本发明通过对汤水温度、时间的控制调整，来使海鲜肉中的挥发性风味物质更好的析出溶于汤中，从而使美味风味物质析出显著提升，从而提升了海鲜汤的口感。同时，由于后期阶段，汤水冷却到75-85℃且温度维持在75-85℃30-50分钟，海鲜汤的水分挥发 少，出汤量提升。从而解决目前电烹饪器煲的海鲜汤不够美味，且出汤量少的技术问题。
另外,参看图14和图15,本发明还提供一种使汤汁美味提升的温度控制装置,应用于电烹饪器中,所述电烹饪器为电炖锅、电压力锅或电饭煲等。该装置以软件指令相关硬件方式实现,包括升温加热模块101、第一维持模块102、停止加热模块103和第二维持模块104。
所述升温加热模块101,用于控制使所述电烹饪器进入第一加热阶段,使电烹饪器内的汤水升温；
所述第一维持模块102,用于当检测到所述汤水的温度达到T11时,控制使所述电烹饪器进入第二加热阶段,使得在第一预定时间t11内所述汤水的温度维持在T11温度；
所述停止加热模块103,用于当所述第一预定时间t11结束时,控制所述电烹饪器停止加热或降低加热功率,使所述汤水冷却到T21温度；
所述第二维持模块104,用于当检测到所述汤水的温度达到T21温度时,控制使所述电烹饪器进入第三加热阶段,使得在第二预定时间t22内所述汤水的温度维持在T21温度,当所述第二预定时间t22结束时,控制所述电烹饪器停止加热。其中，所述第一预定时间t11小于所述第二预定时间t22，T21小于T11。
需要说明的是,上述装置实施例与方法实施例基于同一构思作出,具体可参看方法实施例部分的描述,此处不再详述。
如图15所示,在本发明一个具体实施例的温度控制装置20中(应用于电烹饪器中,所述电烹饪器为电炖锅、电压力锅或电饭煲等)。该装置包括温度传感器201、控制板202和加热器203。
所述温度传感器201,用于检测所述电烹饪器内汤水的温度并输出到所述控制板；
所述控制板202,与所述温度传感器201和所述加热器203连接,具体用于:
控制使所述电烹饪器中的所述加热器进入第一加热阶段,使电烹饪器内的汤水升温,其中汤水的升温速率为2-3℃每分钟；
当接收到所述温度传感器201输出的所述汤水的温度达到第一预定温度T11时,控制使所述电烹饪器中的所述加热器203进入第二加热阶段,使得在第一预定时间内所述汤水的温度维持在第一预定温度T11；
当所述第一预定时间结束时,控制所述电烹饪器中的所述加热器203停止加热,使所述汤水自然冷却到第二预定温度T21；
当所述温度传感器201检测到所述汤水的温度达到第二预定温度T21时,控制使所述电烹饪器中的所述加热器203进入第三加热阶段,使得在第二预定时间内所述汤水的温度维持在第二预定温度T21,当所述第二预定时间结束时,控制所述电烹饪器中的所述加热器203停止加热,使所述汤水自然冷却到可饮用的温度即可。
另外，本发明的电烹饪器的温度控制装置与前述的炖汤方法基于同一设计思路，因此，温度控制装置中提及的第一预定温度T11、第二预定温度T21、第一预定时间t11、第二预定时间t22、第三预定温度T等均可以参照前述的炖汤方法确定。
本发明还提供一种电烹饪器,包括上述任一实施例所述的电烹饪器的温度控制装置,该电烹饪器可以是电炖锅、电饭煲或电压力锅,且该电烹饪器中的其他部件均为现有成熟技术,不再详述。
在本发明的描述中,需要理解的是,术语“中心”、“纵向”、“横向”、“长度”、“宽度”、“厚度”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”“内”、“外”、“顺时针”、“逆时针”、“轴向”、“径向”、“周向”等指示的方位或位置关系为基于附图所示的方位或位置关系,仅是为了便于描述本发明和简化描述,而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对本发明的限制。
此外,术语“第一”、“第二”仅用于描述目的,而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此,限定有“第一”、“第二”的特征可以明示或者隐含地包括至少一个该特征。在本发明的描述中,“多个”的含义是至少两个,例如两个,三个等,除非另有明确具体的限定。
在本发明中,除非另有明确的规定和限定,术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解,例如,可以是固定连接,也可以是可拆卸连接,或成一体；可以是机械连接,也可以是电连接；可以是直接相连,也可以通过中间媒介间接相连,可以是两个元件内部的连通或两个元件的相互作用关系,除非另有明确的限定。对于本领域的普通技术人员而言,可以根据具体情况理解上述术语在本发明中的具体含义。
在本发明中,除非另有明确的规定和限定,第一特征在第二特征“上”或“下”可以是第一和第二特征直接接触,或第一和第二特征通过中间媒介间接接触。而且,第一特征在第二特征“之上”、“上方”和“上面”可是第一特征在第二特征正上方或斜上方,或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征“之下”、“下方”和“下面”可以是第一特征在第二特征正下方或斜下方,或仅仅表示第一特征水平高度小于第二特征。
在本说明书的描述中,参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中,对上述术语的示意性表述不必须针对的是相同的实施例或示例。而且,描述的具体特征、结构、材料或者特点可以在任一个或多个实施例或示例中以合适的方式结合。此外,在不相互矛盾的情况下,本领域的技术人员可以将本说明书中描述的不同实施例或示例以及不同实施例或示例的特征进行结合和组 合。
尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。

Claims (58)

  1. 一种炖汤方法,应用于电烹饪器中,其特征在于,所述炖汤方法包括以下步骤:
    S1、进入第一加热阶段,使电烹饪器内的汤水升温；
    S2、在所述汤水的温度达到第一预定温度T11时,进入第二加热阶段,使得在第一预定时间t11内所述汤水的温度维持在第一预定温度T11；
    S3、在所述第一预定时间t11结束时,停止加热或降低加热功率,使所述汤水温度达到第二预定温度T21；
    S4、在所述汤水的温度达到第二预定温度T21时,进入第三加热阶段,使得在第二预定时间t22内所述汤水的温度维持在第二预定温度T21,所述第二预定时间t22结束时,控制所述电烹饪器停止加热；
    其中,所述第一预定时间t11小于所述第二预定时间t22,第二预定温度T21小于第一预定温度T11。
  2. 根据权利要求2所述的炖汤方法，其特征在于，所述步骤S4后还包括步骤S5：停止加热冷却至第三预定温度T,所述第三预定温度T范围为40-65℃。
  3. 根据权利要求1或2所述的炖汤方法，所述炖汤方法为家畜骨头汤的烹饪控制方法，其特征在于，所述步骤S1中，其中汤水的升温速率为1-7℃每分钟。
  4. 根据权利要求3所述的炖汤方法，其特征在于，炖汤完成后，所述家畜骨汤中的挥发性物质的含量醛类物质浓度大于2μg/100ml。
  5. 根据权利要求3所述的炖汤方法，其特征在于,炖汤完成后，所述家畜骨汤中的挥发性物质的含量醛类物质的浓度为3～10μg/100ml。
  6. 根据权利要求3所述的炖汤方法，其特征在于,炖汤完成后，所述家畜骨汤中挥发性物质的含量酮类物质的浓度大于1μg/100ml。
  7. 根据权利要求3所述的炖汤方法，其特征在于,炖汤完成后，所述家畜骨汤中挥发性物质的含量酮类物质的浓度为1.5～10μg/100ml。
  8. 根据权利要求3所述的炖汤方法，其特征在于,炖汤完成后，所述家畜骨汤中挥发性物质的含量烃类物质的浓度大于5μg/100ml。
  9. 根据权利要求3所述的炖汤方法，其特征在于,炖汤完成后，所述家畜骨汤中挥发性物质的含量烃类物质的浓度为10～35μg/100ml。
  10. 根据权利要求3所述的炖汤方法，其特征在于，炖汤完成后，每100ml所得家畜骨头汤中挥发性物质含量为：醛类3-10μg、醇类1-5μg、酮类2-12μg、烃类5-35μg；
    每100ml所得家畜骨头汤中特征性风味成分含量为：醛类2-10μg、酮类1-12μg、含氮物质1-8μg。
  11. 根据权利要求3所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为1.5-5.5℃每分钟。
  12. 根据权利要求3所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为2.0-3.5℃每分钟。
  13. 根据权利要求3所述的炖汤方法，其特征在于，所述第一预定时间t11为10-50分钟，所述T11为97-102℃。
  14. 根据权利要求3所述的炖汤方法，其特征在于，所述第一预定时间t11为15-35分钟，所述T11为98-100℃。
  15. 根据权利要求3所述的炖汤方法，其特征在于，所述第二预定时间t22为25-80分钟，所述T21为70-95℃。
  16. 根据权利要求3所述的炖汤方法，其特征在于，所述第二预定时间t22范围为40-70分钟，T21为75-85℃。
  17. 根据权利要求3所述的炖汤方法，其特征在于，所述第一预定时间t11为18分钟，T21为85℃，所述第二预定时间t22为65分钟。
  18. 根据权利要求3所述的炖汤方法，其特征在于，所述第一预定时间t11为15-25分钟，T11为98-100℃。
  19. 根据权利要求3所述的炖汤方法，其特征在于，所述第二预定时间t22为40-60分钟，T21为75-85℃。
  20. 根据权利要求3所述的家畜骨头汤的烹饪控制方法，其特征在于，所述第一预定时间为20分钟，所述第二预定时间为50分钟，T21为80℃。
  21. 根据权利要求3所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为2.4-2.5℃每分钟。
  22. 根据权利要求3-20任一项所述的炖汤方法，其特征在于，每100ml所得骨头汤中挥发性物质含量为：醛类8-12μg、醇类3-5μg、酮类5-10μg、酯类2-5μg、酸类1-5μg、烃类25-30μg、含氮物质3-8μg；
    每100ml所得骨头汤中特征性风味成分含量为：醛类8-9μg、醇类0.1-1μg、酮类8-9μg、酯类2-3μg、含氮物质3-4μg。
  23. 根据权利要求1或2所述的炖汤方法，所述炖汤方法为家禽汤的烹饪控制方法，所述步骤S1中，其中汤水的升温速率为0.6-6.5℃每分钟。
  24. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，所述家禽汤中的挥 发性物质的含量醛类物质浓度大于15μg/100ml。
  25. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，所述家禽汤中的挥发性物质的含量醛类物质的浓度为15～25μg/100ml。
  26. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，所述家禽汤中挥发性物质的含量醇类物质的浓度大于1μg/100ml。
  27. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，所述家禽汤中挥发性物质的含量醇类物质的浓度为1.5～4μg/100ml。
  28. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，所述家禽汤中挥发性物质的含量烃类物质的浓度大于15μg/100ml。
  29. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，所述家禽汤中挥发性物质的含量烃类物质的浓度为20～35μg/100ml。
  30. 根据权利要求23所述的炖汤方法，其特征在于，炖汤完成后，每100ml所得家禽汤中挥发性物质含量为：醛类20-25μg、醇类2-5μg、酮类5-12μg、酯类5-10μg、烃类30-35μg；
    每100ml所得家禽汤中特征性风味成分含量为：醛类20-25μg、醇类1-5μg、酮类5-12μg。
  31. 根据权利要求23所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为1.5-4.5℃每分钟。
  32. 根据权利要求23所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为2.0-3.3℃每分钟。
  33. 根据权利要求23所述的炖汤方法，其特征在于，所述第一预定时间t11为10-35分钟，所述T11为97-102℃。
  34. 根据权利要求23所述的炖汤方法，其特征在于，所述第一预定时间t11为15-25分钟，所述T11为98-100℃。
  35. 根据权利要求23所述的炖汤方法，其特征在于，所述第二预定时间t22为30-80分钟，所述T21为75-95℃。
  36. 根据权利要求23所述的炖汤方法，其特征在于，所述第二预定时间t22范围为50-75分钟，T21为80-90℃。
  37. 根据权利要求23所述的炖汤方法，其特征在于，所述第一预定时间t11为26分钟，T21为90℃，所述第二预定时间t22为60分钟。
  38. 根据权利要求1或2所述的炖汤方法，所述炖汤方法为海鲜汤的烹饪控制方法，所述步骤S1中，其中汤水的升温速率为1.5-5℃每分钟。
  39. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，所述海鲜汤中的挥发性物质的含量醛类物质浓度大于1.5μg/100ml。
  40. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，所述海鲜汤中的挥发性物质的含量醛类物质的浓度为2～5μg/100ml。
  41. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，所述海鲜汤中挥发性物质的含量醇类物质的浓度大于1μg/100ml。
  42. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，所述海鲜汤中挥发性物质的含量醇类物质的浓度为1.5～6μg/100ml。
  43. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，所述海鲜汤中挥发性物质的含量酮类物质的浓度大于0.5μg/100ml。
  44. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，所述海鲜汤中挥发性物质的含量酮类物质的浓度为0.8～5μg/100ml。
  45. 根据权利要求38所述的炖汤方法，其特征在于，炖汤完成后，每100ml所得海鲜汤中挥发性物质含量为：醛类1.5-5μg、醇类0.2-6μg、酮类0.5-5μg；
    每100ml所得海鲜汤中特征性风味成分含量为：醛类1.5-5μg、醇类0.5-5μg、酮类0.5-5μg。
  46. 根据权利要求38所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为1.5-4.5℃每分钟。
  47. 根据权利要求38所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为2.0-3.3℃每分钟。
  48. 根据权利要求38所述的炖汤方法，其特征在于，所述第一预定时间t11为10-50分钟，所述T11为97-102℃。
  49. 根据权利要求38所述的炖汤方法，其特征在于，所述第一预定时间t11为15-35分钟，所述T11为98-100℃。
  50. 根据权利要求38所述的炖汤方法，其特征在于，所述第二预定时间t22为25-80分钟，所述T21为70-95℃。
  51. 根据权利要求38所述的炖汤方法，其特征在于，所述第二预定时间t22范围为40-70分钟，T21为75-85℃。
  52. 根据权利要求38所述的炖汤方法，其特征在于，所述第一预定时间t11为23分钟，T21为80℃，所述第二预定时间t22为50分钟。
  53. 根据权利要求38所述的炖汤方法，其特征在于，所述第一预定时间t11为15-25分钟，T11为98-100℃。
  54. 根据权利要求38所述的炖汤方法，其特征在于，所述第二预定时间t22为30-50分钟，所述T21为75-85℃。
  55. 根据权利要求39所述的炖汤方法，其特征在于，所述第一预定时间t11为20分钟；T21为80℃，所述第二预定时间t22为39分钟。
  56. 根据权利要求38所述的炖汤方法，其特征在于，所述第一加热阶段的升温速率为2.8-2.9℃每分钟。
  57. 根据权利要求38-57任一项所述的炖汤方法，其特征在于，每100ml所得海鲜汤中挥发性物质含量为：醛类2.5-3.2μg、烃类0.1-0.5μg、酚类0.01-0.5μg、醇类3.5-4μg、酮类4-4.5μg、酯类0.2-0.6μg；
    每100ml所得海鲜汤中特征性风味成分含量为：醛类2.5-3.2μg、醇类3-3.5μg、酮类4-4.5μg、酚类0.01-0.5μg、酯类0.01-0.5μg。
  58. 一种电烹饪器的温度控制装置,所述温度控制装置采用权利要求1-57中任一项所述的炖汤方法进行控制,其特征在于,所述温度控制装置包括：
    升温加热模块,用于控制使所述电烹饪器进入第一加热阶段,使电烹饪器内的汤水升温；
    第一维持模块,用于在所述汤水的温度达到第一预定温度T11时,进入第二加热阶段,使得在第一预定时间t11内所述汤水的温度维持在第一预定温度T11；
    停止加热模块,用于当所述第一预定时间t11结束时,控制所述电烹饪器停止加热或降低加热功率,使所述汤水温度达到第二预定温度T21；
    第二维持模块,用于当检测到所述汤水的温度达到第二预定温度T21时,进入第三加热阶段,使得在第二预定时间t22内所述汤水的温度维持在第二预定温度T21,当所述第二预定时间t22结束时,控制所述电烹饪器停止加热；
    其中,所述第一预定时间t11小于所述第二预定时间t22,第二预定温度T21小于第一预定温度T11。
PCT/CN2016/083948 2016-05-30 2016-05-30 炖汤方法和电烹饪器的温度控制装置 WO2017206027A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2016/083948 WO2017206027A1 (zh) 2016-05-30 2016-05-30 炖汤方法和电烹饪器的温度控制装置

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2016/083948 WO2017206027A1 (zh) 2016-05-30 2016-05-30 炖汤方法和电烹饪器的温度控制装置

Publications (1)

Publication Number Publication Date
WO2017206027A1 true WO2017206027A1 (zh) 2017-12-07

Family

ID=60478433

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2016/083948 WO2017206027A1 (zh) 2016-05-30 2016-05-30 炖汤方法和电烹饪器的温度控制装置

Country Status (1)

Country Link
WO (1) WO2017206027A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113662422A (zh) * 2020-05-15 2021-11-19 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、计算机设备、可读存储介质和烹饪设备

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2224973Y (zh) * 1995-05-22 1996-04-17 佛山飞鹿电威电器有限公司 温控定时式电汤煲
JP2000037166A (ja) * 1998-07-23 2000-02-08 Sanyo Electric Co Ltd 調理装置
CN101393439A (zh) * 2008-10-23 2009-03-25 美的集团有限公司 一种用于煲汤的电炊具的控制方法
CN201360911Y (zh) * 2009-03-10 2009-12-16 潘穗平 一种具有多段温度控制的多功能电饭煲
CN104083078A (zh) * 2014-07-11 2014-10-08 佛山市顺德区美的电热电器制造有限公司 电压力锅的控制方法、控制装置和电压力锅
CN105167580A (zh) * 2015-09-16 2015-12-23 中山市韩派电器有限公司 一种电锅的一键烹饪方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2224973Y (zh) * 1995-05-22 1996-04-17 佛山飞鹿电威电器有限公司 温控定时式电汤煲
JP2000037166A (ja) * 1998-07-23 2000-02-08 Sanyo Electric Co Ltd 調理装置
CN101393439A (zh) * 2008-10-23 2009-03-25 美的集团有限公司 一种用于煲汤的电炊具的控制方法
CN201360911Y (zh) * 2009-03-10 2009-12-16 潘穗平 一种具有多段温度控制的多功能电饭煲
CN104083078A (zh) * 2014-07-11 2014-10-08 佛山市顺德区美的电热电器制造有限公司 电压力锅的控制方法、控制装置和电压力锅
CN105167580A (zh) * 2015-09-16 2015-12-23 中山市韩派电器有限公司 一种电锅的一键烹饪方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LV , GUANGYING ET AL.: "Effects of Processing Conditions on the nutrition and Flavor of the Silver Carp Bone Soup", JOURNAL OF HUAZHONG AGRICULTURAL UNIVERSITY?, vol. 32, no. 2, 31 March 2013 (2013-03-31), pages 123 - 127, ISSN: 1000-2421 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113662422A (zh) * 2020-05-15 2021-11-19 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、计算机设备、可读存储介质和烹饪设备
CN113662422B (zh) * 2020-05-15 2022-08-30 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、计算机设备、可读存储介质和烹饪设备

Similar Documents

Publication Publication Date Title
Kerth et al. Beef flavor: A review from chemistry to consumer
CN107440044B (zh) 一种家禽汤的烹饪控制方法及装置
Ruiz-Carrascal et al. Sous-vide cooking of meat: A Maillarized approach
CN107440470A (zh) 一种家畜骨头汤的烹饪控制方法及装置
CN107019415A (zh) 压力烹饪器具及其中途开盖控制方法和中途开盖控制装置
CN102090840A (zh) 一种压力电饭煲及其米饭烹饪方法
CN107440469A (zh) 一种海鲜汤的烹饪控制方法及装置
CN110701641B (zh) 烹饪器具的控制方法及烹饪器具及存储介质
CN103637029A (zh) 免搅拌电加热自动烹饪装置及其炒菜方法
WO2017206027A1 (zh) 炖汤方法和电烹饪器的温度控制装置
CN102200298B (zh) 灶具及其智能控制方法
US20180125083A1 (en) Smoker with top heat source
CN107509973A (zh) 一种蜜汁鸭肉及其制备方法
CN204318387U (zh) 新型烹饪器具
CN204318386U (zh) 新型烹饪器具
CN108851014A (zh) 佐餐牛肉酱的配方及制备方法
CN202018067U (zh) 灶具
CN102845722A (zh) 牛肉末酱及其制备方法
CN208677112U (zh) 一种自热烧烤的加热容器
CN202341764U (zh) 用于火锅的双热源锅具
KR101017595B1 (ko) 송이를 이용한 양념육 제조방법
CN114532477A (zh) 一种具有鲜香口感的猪杂粥及其制备工艺
CN204318391U (zh) 新型烹饪器具
CN110870684B (zh) 烹饪设备及其控制方法
KR20100111154A (ko) 원료육의 감량을 줄이고 가공시간을 단축한 훈제오리의 제조 방법

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16903415

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16903415

Country of ref document: EP

Kind code of ref document: A1

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 27.05.2019)

122 Ep: pct application non-entry in european phase

Ref document number: 16903415

Country of ref document: EP

Kind code of ref document: A1