CN101965962A - Electronic pickle making method and device - Google Patents
Electronic pickle making method and device Download PDFInfo
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- CN101965962A CN101965962A CN2010105221002A CN201010522100A CN101965962A CN 101965962 A CN101965962 A CN 101965962A CN 2010105221002 A CN2010105221002 A CN 2010105221002A CN 201010522100 A CN201010522100 A CN 201010522100A CN 101965962 A CN101965962 A CN 101965962A
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Abstract
The invention discloses an electronic pickle making method and a device. The device is characterized in that a control module is respectively connected with an ultrasound transmitting transducer, a sensor module, a power supply module and a wireless communication module and is in charge of controlling data acquisition, ultrasound transmitting and data processing and transmitting; and the ultrasound transmitting transducer transmits ultrasound under the control of the control module, quickens the molecular motion through transmitting the ultrasound and accelerates the preservation. The making method comprises the steps of quickening the penetration of fresh vegetables through transmitting the ultrasound to realize rapid preservation of the pickle; and monitoring the maturity of the pickle through online comparing temperature values, pH values and salinity values acquired by the sensor module and controlling the preserving process. The invention provides real-time online monitoring for preservation conditions, is flexible and convenient to control, can immediately inform the worker of taking measures such as alarm, and has the advantages of rapidness, high efficiency and intelligence.
Description
Technical field
The present invention relates to the pickled vegetable making technical field, be specifically related to electronic type making process of pickled and device.
Background technology
Pickles are a kind of food of preferring in people's daily life.It is with low cost, making is simple, unique flavor, be beneficial to storage.It is a raw material with various fresh tender and crisp vegetables, is immersed in the salt solution that adds spice the product of sealing after fermentation a period of time.Therefore how to pickle pickles fast and effectively, the daily demand that the uniformity that guarantees nutrition, mouthfeel, edible safety and the quality of pickles simultaneously again satisfies people seems necessary.
With regard to the method for pickling pickles at present, on the one hand, it is longer to expend time in, and when particularly enterprise produced pickles in enormous quantities, edible time can not accurately be controlled, and the business economic benefit also can not get ensureing.On the other hand, content of nitrite exceeds standard easily, and edible safety can not get ensureing.China's sanitary standard regulation, the residual quantity of nitrite must not surpass 20mg/kg in pickles.Therefore, content of nitrite influence factor in the pickles is studied, thereby effectively monitored the generation content of nitrite, instruct that people are correctly edible to have great importance.At present much about similarly researchs such as content of nitrite influence factor in the pickles and edible phases of safety, for example principal element such as initial ph value, variations in temperature has a significant impact the generation content of nitrite, yet mostly measurement all is to take means such as chemistry to analyze and study the content of pickling nitrite in the pickles process, does not take the on-line monitoring and the control measure of real-time.In addition, when pickling pickles on a large scale, according to traditional method for salting, the time regular meeting pickle jar that the has dish taste pickled just in time, what have is salty partially or light partially, so just is difficult to guarantee the pickles quality conformance.
Summary of the invention
The objective of the invention is to solve existing time based on the traditional pickling process pickles long, content of nitrite exceeds standard easily, the pickles quality does not reach defectives such as unanimity, electronic type making process of pickled and device quick, high efficiency smart are provided, and concrete technical scheme is as follows.
The invention provides a kind of electronic type pickled vegetable making device: comprise ultrasound transmitting transducer, sensor assembly, control module, power module and wireless communication module.Described control module links to each other with ultrasound transmitting transducer, sensor assembly, power module and wireless communication module respectively, is responsible for data acquisition, ultrasonic wave transmission, data processing and transmission.
Described ultrasound transmitting transducer is launched ultrasonic wave under the control of control module, accelerate molecular motion by the emission ultrasonic wave, reaches the purpose that acceleration is pickled;
Described sensor assembly comprises temperature sensor, pH value sensor, salinity sensor; Temperature sensor, pH value sensor, salinity sensor be interior temperature, pH value and the salinity of harvester respectively.
Described power module provides power supply for whole device, is made of rechargeable battery, voltage detecting circuit and charging inlet circuit; Rechargeable battery is used for output voltage and gives sensor assembly, ultrasonic transducer, control module and wireless communication module; The ADC passage of voltage detecting circuit and control module joins, and is used to measure the voltage of rechargeable battery, and then obtains dump energy; Rechargeable battery and charging inlet circuit join, when dump energy is not enough, to its charging.
The present invention also provides a kind of electronic type making process of pickled, comprises following 4 steps:
Step 1: in monitoring platform, set up a database, lane database bread contains many group " temperature-pH value-salinity " values and the content of nitrite data corresponding with " temperature-pH value-salinity " in the curing process, and is that temperature, pH value, salinity and content of nitrite are provided with acceptable scope;
Step 2: to each pickle jar numbering, to make material formula then and the cleaned Pickle for the treatment of is packed in the pickles device, sealing starts the pickles device and starts working, ultrasound transmitting transducer sends ultrasonic wave, sensor die BOB(beginning of block) harvester intrinsic parameter information;
Step 3: control module carries out sending data to wireless communication module together after the processing such as amplification filtering, analog-to-digital conversion to temperature, pH value, the salinity parameter information that collects, and wireless communication module sends it to contiguous aggregation node with wireless mode;
Step 4: monitoring platform receives data by cordless communication network, draw temperature value, pH value, salinity value, and " temperature-pH value-salinity " corresponding content of nitrite and with they respectively with database in the storage data compare: if temperature value surpasses preset range, then arresting stop work, treat that adjustment to set scope, continues starting drive work; If content of nitrite surpasses preset range, then take to report to the police or send a message to staff's measures such as mobile communication equipment and arresting stop work; If temperature-pH value-salinity all reaches preset range, then stop this device work, demonstrate this device numbering.
Aggregation node described in the step 3 is positioned in around the pickled vegetable district, is used to receive the parameter information that the node apparatus in the certain distance sends, and certain distance is meant the effective range that aggregation node is communicated by letter with node apparatus foundation.
Many groups " temperature-pH value-salinity " value in the database described in the step 1, content of nitrite data corresponding with " temperature-pH value-salinity ", and online comparative analysis goes out the process of content of nitrite, is to realize by the following method:
Step 1.1.1: under all identical situation of environmental factor, prepare a plurality of pickle jars and carry out pickling of identical pickles;
Step 1.1.2: starting drive is started working, adopt the national standard detection method, measure the content of nitrite in every altar pickles at set intervals, and on monitoring platform, note corresponding temperature value, pH value and salinity value, gather enough multi-group datas, corresponding with " temperature-pH value-salinity " together content of nitrite data are deposited in the database;
Step 1.1.3:, train the weights a that temperature value, pH value, salinity value influence content of nitrite respectively according to every group of temperature value, pH value, salinity value and " temperature-pH value-salinity " corresponding content of nitrite data
1, a
2, a
3
Step 1.1.4: when certain temperature value that records constantly, pH value, when the salinity value is respectively T, P, K, regard temperature value, pH value, salinity value as in the space a point (T, P, K), adopt following formula
W
i＝a
1(T-T
i)
2+a
2(P-P
i)
2+a
3(K-K
i)
2
The W that search is minimum
i, Dui Ying point (T then
i, P
i, K
i) promptly think point near this moment (T, P, K), i=0～N wherein, N is the group number of storing in the database herein.
Step 1.1.5: obtain immediate point (T
i, P
i, K
i) after, the content of nitrite data that " temperature-pH value-salinity " is corresponding in the contrasting data storehouse check in the content of nitrite of corresponding this point.
Step 1.1.6: if content of nitrite surpasses preset range, then take measures, and arresting stop work; The measure here can be warning or the mobile communication equipment that sends a message to the staff etc.
The scope of the content of nitrite setting described in the step 1 is the 20mg/kg that is lower than China's sanitary standard regulation;
Being provided with of temperature described in the step 1, pH value, salinity range according to as follows:
Step 1.2.1: under all identical situation of environmental factor, prepare a plurality of pickles devices and carry out pickling of identical pickles;
Step 1.2.2: starting drive is started working, uncap at set intervals and observe the maturity of pickling of every altar pickles, when certain altar pickled vegetable is ripe, arresting stop work, on monitoring platform, note corresponding at once temperature value, pH value, salinity value, after gathering many group temperature values, pH value, salinity Value Data, draw the approximate range of temperature, pH value and the salinity of ripe pickles;
Thermoregulator method described in the step 4 is as follows:
Step 1.3.1: pickle jar all is positioned in the tank, and starting drive is started working;
Step 1.3.2: in the pickled vegetable process, when temperature value surpasses preset value, arresting stop work, when waiting temperature is got back in the preset range, Restarter work;
Step 1.3.3: the too high low water of temperature of then changing of temperature in tank.
Device of the present invention is accelerated condiments by the emission ultrasonic wave and is infiltrated the quick cure that fresh vegetables has been realized pickles; By temperature value, pH value and the salinity value that online contrast sensor assembly is gathered, the maturity of monitoring pickles has realized nitrite is produced the effective monitoring of content simultaneously indirectly, the edible safety and the quality conformance of pickles when having guaranteed to produce in enormous quantities.Generally speaking, the present invention with respect to the beneficial effect of prior art is:
1, utilize the principle of hyperacoustic mechanical oscillation acceleration molecular motion to accelerate condiments infiltration fresh vegetables, effectively shortened the pickled vegetable time, the production efficiency height can satisfy people's daily need more.
When 2, factory mass was produced, content of nitrite can access indirectly effectively monitoring in curing process, had guaranteed edible security.
3, adopt the method for temperature-pH value-salinity three's combined monitoring to judge various pickled vegetable maturity, and adopted salinity or pH value to detect the pickled vegetable maturity merely to compare in the past, reliability is higher.
4, method of pickling pickles of the present invention, compare with the traditional pickling process method, provide real time and on line monitoring to pickle situation, control convenient, flexible, and can in time notify the staff to take measures for example to report to the police, when enterprise produced in enormous quantities, it had further improved pickle production technology to a certain extent, has guaranteed the quality conformance of product.
Description of drawings
Fig. 1 is the theory structure block diagram of embodiment of the invention device.
Fig. 2 is the side view of embodiment of the invention device.
Fig. 3 is the system construction drawing of the embodiment of the invention.
Fig. 4 is the method flow diagram that the embodiment of the invention realizes pickled vegetable making.
The specific embodiment
The present invention is further detailed explanation by the specific embodiment below in conjunction with accompanying drawing, but enforcement of the present invention is not limited thereto.
As shown in Figure 1, a kind of electronic type pickled vegetable making of the present invention device is made up of ultrasound transmitting transducer 101, sensor assembly, control module 105, power module 110 and wireless communication module 106.
Described control module 105 adopts 16 super low power consuming single chip processor MSP430F149, connect ultrasound transmitting transducer 101, sensor assembly, power module 110 and wireless communication module 106 respectively, be responsible for data acquisition, ultrasonic wave transmission, data processing and transmission.
Described ultrasound transmitting transducer 101 is launched ultrasonic wave under the control of control module, utilize the mechanism of the ultrasonic wave acceleration molecular motion of sending to accelerate condiments infiltration fresh vegetables.
Described sensor assembly comprises that temperature sensor 102, pH value sensor 103, salinity sensor 104 are used for temperature, pH value and the salinity of measurement mechanism mixture respectively.
Described wireless communication module 106 has adopted the CC2420 RF transceiver of Chipcon company, its peripheral circuit comprises crystal oscillator clock circuit, radio frequency input and output matching circuit and microcontroller interface circuit, is connected with using 4 line SPI between the microprocessor MSP430F149; Wireless communication module 106 is responsible for carrying out communication with other node, exchange of control information and transmitting-receiving data.
Described power module 110 is made of voltage detecting circuit 107, charging inlet circuit 108 and rechargeable battery 109 for whole device provides power supply; Rechargeable battery 109 is used for output voltage and gives sensor assembly, ultrasound transmitting transducer 101, control module 105 and wireless communication module 106; Voltage detecting circuit 107 is used to measure the voltage of rechargeable battery 109, the voltage signal that the records ADC passage by control module 104 (MSP430F149) is converted to data signal, after handling, control module sends wireless communication module 107 to, send to contiguous aggregation node by wireless communication module 107 again, send to monitoring platform through aggregation node; Rechargeable battery and charging inlet circuit join, when dump energy is not enough, to its charging.
As shown in Figure 2, be the side view of embodiment of the invention device.As seen from the figure, mainly by ultrasound transmitting transducer 201, temperature sensor 202, pH value sensor 203, salinity sensor 204, control module 205, wireless communication module 206, power module 210 are formed.
As shown in Figure 3, a kind of electronic type making process of pickled of the present invention, this device is considered as a sensor node, in device, launch ultrasonic wave by ultrasonic transducer, temperature in the sensor assembly harvester, the pH value, the information parameter of salinity, processor module carries out corresponding amplification filtering with these information, send wireless communication module after the processing such as analog-to-digital conversion to, wireless communication module sends to aggregation node with parameter information with wireless mode again, aggregation node with the Data Fusion that receives after, by cordless communication network data are sent to monitoring platform.After monitoring platform receives data, data are classified, call database, the data that receive and the data in the database are compared, the roughly content of monitoring vegetable-pickling maturity and nitrite, and carry out respective handling such as temperature control, warning, arresting stop work.
Described aggregation node is positioned in around the pickled vegetable district, be used to receive the parameter information that the node apparatus in the certain distance sends, certain distance is that aggregation node is set up the effective range of communicating by letter with node apparatus, the aggregation node of present embodiment is exactly these pickles device of utilization, and it also can be the special gateway equipment that only has wireless communication interface.
As shown in Figure 4, present embodiment is realized the realization flow of pickled vegetable making:
Specifically may further comprise the steps:
Step 1: in monitoring platform, set up a database, lane database bread contains many groups of " temperature-pH value-salinity " values and the content of nitrite data corresponding with " temperature-pH value-salinity " in the curing process, and is that temperature, pH value, salinity and content of nitrite are provided with acceptable scope;
Step 2: to each pickle jar numbering, to make material formula then and the cleaned Pickle for the treatment of is packed in the pickles device, sealing, starting the pickles device starts working, ultrasound transmitting transducer is launched the motion of ultrasonic wave acceleration molecular in pickle jar, temperature, pH value, salinity parameter information in the sensor die BOB(beginning of block) harvester;
Step 3: control module carries out sending data to wireless communication module together after the processing such as amplification filtering, analog-to-digital conversion to temperature, pH value, the salinity parameter information that collects, wireless communication module sends to contiguous aggregation node with wireless mode again with it, aggregation node with the Data Fusion that receives after, by cordless communication network data are sent to monitoring platform;
Step 4: after monitoring platform receives data, draw temperature value, pH value, salinity value, and " temperature-pH value-salinity " corresponding content of nitrite and with they respectively with database in the storage data compare: if temperature value surpasses preset range, then arresting stop work, treat that adjustment to set scope, continues starting drive work; If content of nitrite surpasses preset range, then produce and report to the police, and arresting stop work; If temperature-pH value-salinity all reaches preset range, then stop this device work, demonstrate this device numbering.Present embodiment adopts reports to the police, and also can adopt to send information to and point out the staff to take measures or the like on staff's mobile phone.
Many groups " temperature-pH value-salinity " value in the database described in the step 1, content of nitrite data corresponding with " temperature-pH value-salinity ", and online comparative analysis goes out the process of content of nitrite, is to realize by the following method:
Step 1.1.1: under all identical situation of environmental factor, prepare 20 pickle jars and carry out pickling of identical pickles;
Step 1.1.2: starting drive is started working, adopt the national standard detection method, the content of nitrite of measuring in every altar pickles every 1 day, and on monitoring platform, note corresponding temperature value, pH value, salinity value, gather enough multi-group datas, corresponding with " temperature-pH value-salinity " together content of nitrite data are deposited in the database;
Step 1.1.3:, train the weights a that temperature value, pH value, salinity value influence content of nitrite respectively according to every group of temperature value, pH value, salinity value and " temperature-pH value-salinity " corresponding content of nitrite data
1, a
2, a
3, for example adopt mean square deviation weights Decision Method to train weights.
Step 1.1.4: when certain temperature value that records constantly, pH value, when the salinity value is respectively T, P, K, regard temperature value, pH value, salinity value as in the space a point (T, P, K), adopt following formula
W
i＝a
1(T-T
i)
2+a
2(P-P
i)
2+a
3(K-K
i)
2
The W that search is minimum
i, Dui Ying this point (T then
i, P
i, K
i) promptly think point near this moment (T, P, K), i=0～N wherein, N is the group number of storing in the database herein.
Step 1.1.5: obtain immediate point (T
i, P
i, K
i) after, the content of nitrite data that " temperature-pH value-salinity " is corresponding in the contrasting data storehouse check in the content of nitrite of corresponding this point.
Step 1.1.6: if content of nitrite surpasses preset range, then produce and report to the police, and arresting stop work.
The scope of the content of nitrite setting described in the step 1 is the 20mg/kg that is lower than China's sanitary standard regulation;
Being provided with of temperature described in the step 1, pH value, salinity range according to as follows:
Step 1.2.1: under all identical situation of environmental factor, prepare 30 pickles devices and carry out pickling of identical pickles;
Step 1.2.2: starting drive is started working, uncapped every 2 hours and to observe the maturity of pickling of every altar pickles, when certain altar pickled vegetable is ripe, arresting stop work, on monitoring platform, note corresponding at once temperature value, pH value, salinity value, after gathering many group temperature values, pH value, salinity Value Data, draw the approximate range of temperature, pH value and the salinity of ripe pickles.
Temperature control method described in the step 4 is as follows:
Step 1.3.1: pickle jar all is positioned in the tank, begins the process of pickled vegetable then; Described tank is that the cooling that is used for is to a certain degree handled, and the tank design can design voluntarily according to producer's wish.
Step 1.3.2: in the pickled vegetable process, when temperature value surpassed preset upper limit, arresting stop work was waited for being cooled to preset upper limit when following, Restarter work;
Step 1.3.3: the too high low water of temperature of then changing of temperature in tank; If it is recycling that water herein is used for, can economize on resources greatly.
The present invention reaches by the motion of emission ultrasonic wave acceleration molecular and accelerates condiments infiltration fresh vegetables, realized the quick cure of pickles, temperature value, pH value and the salinity value of gathering simultaneously by online comparative analysis sensor assembly, the maturity of monitoring pickles, also realized nitrite is produced the effective monitoring of content indirectly, the edible safety and the quality conformance of pickles when having guaranteed to produce in enormous quantities.Its control is flexible, real-time, has satisfied the daily required of people significantly.
Claims (9)
1. electronic type pickled vegetable making device is characterized in that comprising ultrasound transmitting transducer, sensor assembly, control module, power module and wireless communication module; Described control module links to each other with ultrasound transmitting transducer, sensor assembly, power module and wireless communication module respectively, is responsible for control data collection, ultrasonic wave transmission, data processing and transmission; Described ultrasound transmitting transducer is launched ultrasonic wave under the control of control module, accelerate molecular motion by the emission ultrasonic wave, quickens to pickle; Described sensor assembly comprises temperature sensor, pH value sensor, salinity sensor; Temperature sensor, pH value sensor, salinity sensor be interior temperature, pH value and the salinity of harvester respectively; Described power module provides power supply for whole device.
2. a kind of electronic type pickled vegetable making device according to claim 1 is characterized in that described power module is made of rechargeable battery, voltage detecting circuit and charging inlet circuit; Rechargeable battery is used for output voltage and gives sensor assembly, ultrasonic transducer, control module and wireless communication module; The ADC passage of voltage detecting circuit and control module joins, and is used to measure the voltage of rechargeable battery, and then obtains dump energy; Rechargeable battery and charging inlet circuit join, when dump energy is not enough, to its charging.
3. the electronic type making process of pickled is characterized in that comprising the steps:
Step 1: in monitoring platform, set up a database, database comprises many group " temperature-pH value-salinity " values and the content of nitrite data corresponding with " temperature-pH value-salinity " in the curing process, and is temperature, pH value, salinity and content of nitrite preset range;
Step 2: to each pickle jar numbering, to make material formula then and the cleaned Pickle for the treatment of is packed in the pickles device, sealing starts the pickles device and starts working, ultrasound transmitting transducer sends ultrasonic wave, sensor die BOB(beginning of block) harvester intrinsic parameter information;
Step 3: control module carries out sending data to wireless communication module together after amplification filtering, the analog-to-digital conversion process to temperature, pH value, the salinity parameter information that collects, and wireless communication module sends the data to contiguous aggregation node with wireless mode;
Step 4: monitoring platform receives data by cordless communication network, draw temperature value, pH value, salinity value, and " temperature-pH value-salinity " corresponding content of nitrite and with they respectively with database in the storage data carry out online comparative analysis: if temperature value surpasses preset range, then arresting stop work, treat that adjustment to set scope, continues starting drive work; If content of nitrite surpasses preset range, then take to report to the police or send a message to staff's mobile communication equipment and arresting stop work; If temperature-pH value-salinity all reaches preset range, then stop this device work, demonstrate this device numbering.
4. electronic type making process of pickled according to claim 3, it is characterized in that an electronic type pickled vegetable making device is as a node apparatus, aggregation node described in the step 3 is positioned in around the pickled vegetable district, be used to receive the parameter information that the node apparatus in the certain distance sends, described certain distance is meant the effective range that aggregation node is communicated by letter with node apparatus foundation.
5. electronic type making process of pickled according to claim 3, it is characterized in that in the database described in the step 1 many group " temperature-pH value-salinity " values, content of nitrite data corresponding with " temperature-pH value-salinity ", and online comparative analysis goes out the process of content of nitrite, is to realize by following steps:
Step 1.1.1: under all identical situation of environmental factor, prepare a plurality of pickle jars and carry out pickling of identical pickles;
Step 1.1.2: starting drive is started working, measure the content of nitrite in every altar pickles at set intervals, and on monitoring platform, note corresponding temperature value, pH value and salinity value, gather enough multi-group datas, corresponding with " temperature-pH value-salinity " together content of nitrite data are deposited in the database;
Step 1.1.3:, train the weights a that temperature value, pH value, salinity value influence content of nitrite respectively according to every group of temperature value, pH value, salinity value and " temperature-pH value-salinity " corresponding content of nitrite data
1, a
2, a
3
Step 1.1.4: when certain temperature value that records constantly, pH value, when the salinity value is respectively T, P, K, regard temperature value, pH value, salinity value as in the space a point (T, P, K), adopt following formula
W
i＝a
1(T-T
i)
2+a
2(P-P
i)
2+a
3(K-K
i)
2
The W that search is minimum
i, Dui Ying point (T then
i, P
i, K
i) promptly think point near this moment (T, P, K), i=0～N wherein, N is the data group number of storing in the database herein;
Step 1.1.5: obtain immediate point (T
i, P
i, K
i) after, the content of nitrite data that " temperature-pH value-salinity " is corresponding in the contrasting data storehouse check in the content of nitrite of corresponding this point;
Step 1.1.6: if content of nitrite surpasses preset range, then take measures, and arresting stop work; Described measure comprises the mobile communication equipment of reporting to the police or sending a message to the staff.
6. electronic type making process of pickled according to claim 5 is characterized in that adopting among the step 1.1.2 national standard detection method.
7. electronic type making process of pickled according to claim 3 is characterized in that the scope that the content of nitrite preset value described in the step 3 is put is lower than the 20mg/kg that China's sanitary standard is stipulated.
8. electronic type making process of pickled according to claim 3 is characterized in that being provided with according to as follows of the temperature described in the step 1, pH value, salinity range:
Step 1.2.1: under all identical situation of environmental factor, prepare a plurality of pickles devices and carry out pickling of identical pickles;
Step 1.2.2: starting drive is started working, uncap at set intervals and observe the maturity of pickling of every altar pickles, when certain altar pickled vegetable is ripe, arresting stop work, on monitoring platform, note corresponding at once temperature value, pH value, salinity value, after gathering many group temperature values, pH value, salinity Value Data, draw the approximate range of temperature, pH value and the salinity of ripe pickles;
9. electronic type making process of pickled according to claim 3 is characterized in that the adjustment described in the step 4 comprises:
Step 1.3.1: pickle jar all is positioned in the tank, and starting drive is started working;
Step 1.3.2: in the pickled vegetable process, when temperature value surpasses preset value, arresting stop work, when waiting temperature is got back in the preset range, Restarter work; The too high low water of temperature of then changing of temperature in tank.
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| CN2010105221002A CN101965962B (en) | 2010-10-26 | 2010-10-26 | Electronic pickle making method and device |
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|---|---|---|---|
| CN2010105221002A CN101965962B (en) | 2010-10-26 | 2010-10-26 | Electronic pickle making method and device |
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| CN102907644A (en) * | 2012-10-24 | 2013-02-06 | 湖北工业大学 | Fast pickling method of lotus root products |
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| CN107334032A (en) * | 2016-04-29 | 2017-11-10 | 松下电器研究开发(苏州)有限公司 | Food preparation method |
| CN108852068A (en) * | 2018-05-25 | 2018-11-23 | 江苏师范大学 | Washing device with salinity prompt |
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| WO2023065920A1 (en) * | 2021-10-22 | 2023-04-27 | 青岛海尔电冰箱有限公司 | Ultrasonic curing apparatus and control method therefor |
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| WO2023169416A1 (en) * | 2022-03-09 | 2023-09-14 | 青岛海尔电冰箱有限公司 | Refrigerator and control method for ultrasonic treatment apparatus thereof |
| WO2023169415A1 (en) * | 2022-03-09 | 2023-09-14 | 青岛海尔电冰箱有限公司 | Refrigerator and control method for ultrasonic treatment apparatus thereof |
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