CN110456682A - A kind of roller cooking machine and its cooking methods and computer storage medium - Google Patents
A kind of roller cooking machine and its cooking methods and computer storage medium Download PDFInfo
- Publication number
- CN110456682A CN110456682A CN201910592100.0A CN201910592100A CN110456682A CN 110456682 A CN110456682 A CN 110456682A CN 201910592100 A CN201910592100 A CN 201910592100A CN 110456682 A CN110456682 A CN 110456682A
- Authority
- CN
- China
- Prior art keywords
- food materials
- liner
- rotation
- cooking
- preset time
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/34—Supports for cooking-vessels
-
- 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
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- 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
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The invention discloses a kind of roller cooking machine and its cooking methods and computer storage mediums, the cooking machine includes pot body, driving device, liner and heating device are equipped in pot body, liner can rotate under driving device driving, to be stirred to food materials, can be obliquely installed between the rotation axis and vertical direction of liner with predetermined angle, comprising: food materials warm-up phase: control heating device work makes heating temperature reach third preset temperature, and controls liner and stop operating；Food materials packet starches the stage: in an inclined state, driving liner is rotated around the first direction of rotation of rotary shaft unidirectionally to be stirred to food materials；Food materials stir-fry the stage: in an inclined state, driving liner switches between the first direction of rotation and the second direction of rotation of rotary shaft carries out two-way stir-frying to food materials；Wherein the first direction of rotation and the second direction of rotation are opposite.Cooking methods in the present invention can prevent the destarch in stirring of starching food materials, to guarantee the sizing quality of food materials.
Description
[technical field]
The present invention relates to machine for kitchen uses more particularly to the storage of a kind of roller cooking machine and its cooking methods and computer to be situated between
Matter.
[background technique]
Cooking machine is that a kind of intelligent equipment that automation cooking process may be implemented is fried compared to traditional cooking cookware
Dish machine has the function of automatic hot oil, automatic turning and frying etc., therefore is liked by the majority of consumers.
Traditional henry is prepared food in mode, and before the raw material cut is cooked, the guarantor of one layer of slurry or paste etc is hung up to its surface
Cuticula, this treatment process are called slurry or are hung paste (dilute person is slurry, and thick person is paste), refer generally to former with water-starch and egg white package
Material keeps its cunning tender to retain its moisture content, is chiefly used in sliding stir-fry.Starching or the effect for hanging paste: 1. are able to maintain moisture in raw material and fresh
Taste, the dish for coming out the cooking have the characteristics that sliding, tender, soft, crisp, crisp, fragrant, loose or tender with a crispy crust.2. it is not broken to be able to maintain raw material
It is not rotten, increase the beauty of dish shape and color.3. being able to maintain the nutritional ingredient of dish, lacks nutrient and suffer a loss.
In existing cooking technique, agitating device enables food materials to be heated evenly, often for the culinary art effect realized
Using two-way stirring, two-way stirring can make food materials stir-frying more violent, and for the food materials of not starching, culinary art effect can be improved
Fruit, still, for early period has gone up the food materials of slurry before cooking, excessively fierce stirring is unfavorable for serous coat and pastes the dimension of film
The problem of holding, being easy to cause destarch generation.
[summary of the invention]
There is provided technical problem to be solved by the present invention lies in overcome the deficiencies in the prior art a kind of roller cooking machine and
Its cooking methods and computer storage medium, it is ensured that the serous coat or paste film of the food materials after starching do not depart from food materials, so as to
Enough obtain the vegetable that starching is uniform, culinary art effect is good.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
A kind of cooking methods of roller cooking machine, the cooking machine include pot body, driving device, are equipped in the pot body interior
Gallbladder and heating device, the liner can rotate under driving device driving, to be stirred to food materials, the rotary shaft of the liner
It can be obliquely installed between line and vertical direction with predetermined angle, which includes:
Food materials warm-up phase: controlling the heating device work makes heating temperature reach third preset temperature, and controls institute
Liner is stated to stop operating；
Food materials packet starches the stage: in an inclined state, the liner being driven to rotate around the first direction of rotation of rotary shaft with right
Food materials are unidirectionally stirred, to complete the solidification of food materials surface serous coat or be gelatinized by heat absorbing water；
Food materials stir-fry the stage: in an inclined state, the liner being driven to revolve in the first direction of rotation of rotary shaft and second
Turn switching between direction and two-way stir-frying is carried out to food materials；
Wherein the first direction of rotation and the second direction of rotation are opposite.
In the cooking methods of above-mentioned cooking machine, the food materials packet slurry stage preset time is executed, and in preset time
Execute at least one unidirectional sub- whipping step:
The liner is driven to rotate the first preset time along the first direction of rotation；
At the end of the first preset time, controls the liner and stop the second preset time of stirring.
In the cooking methods of above-mentioned cooking machine, in the first preset time, in the first preset time, control in described
Gallbladder rotates N circle along the first direction of rotation, and N >=1, N are integer；
Or；
In the first preset time, liner rotation alpha degree along the first direction of rotation is controlled, 0 degree of α ﹥.
In the cooking methods of above-mentioned cooking machine, second preset time is greater than first preset time.
In the cooking methods of above-mentioned cooking machine, under heeling condition, between the rotary shaft and vertical direction of the liner
Predetermined angle be 30-80 degree.
In the cooking methods of above-mentioned cooking machine, the heating device is controlled with the first power in the food materials warm-up phase
Liner is heated, heating device is controlled and liner is heated in the food materials stir-frying stage with third power, described the
Three power are greater than first power.
In the cooking methods of above-mentioned cooking machine, in the first preset time, control heating device carries out the liner
Heating；In the second preset time, control heater stop heats liner.
In the cooking methods of above-mentioned cooking machine, the temperature data of the liner is detected, when the temperature data is higher than the
When one preset temperature, executes food materials and stir-fry the stage.
In addition, the cooking machine includes pot body, driving device and control core the invention also provides a kind of roller cooking machine
Piece, the pot body is interior to be equipped with liner and heating device, and the liner can rotate under driving device driving, to stir food materials
It mixes, can be obliquely installed between the rotation axis and vertical direction of the liner with predetermined angle, the control chip includes storage
Device, processor, and it is stored in the computer program that can be run on the memory and on the processor, the processor
Above-mentioned method is realized when executing the computer program.
The invention also provides a kind of computer readable storage medium, the storage medium is stored with computer program, institute
It states and realizes above-mentioned method when computer program is executed by processor.
Beneficial effects of the present invention:
In the present invention, within the food materials packet slurry stage, the food materials in liner unidirectionally stir in liner, the mistake of the stirring of food materials
Cheng Zhong, only unilateral stress, therefore food materials can will move under the promotion of liner along a direction, and food materials are being pushed
In the process, since food materials are only unilateral stress, so food materials will be not easy by liner turn-over or rolling, food materials will be more
Forward slip, therefore, the first-class serous coat in food materials surface or paste film will be not easy to fall off, so that the serous coat or paste on food materials surface
Film is able to maintain uniform cladding, and within the food materials packet slurry stage, serous coat or paste film were heated after a period of time, will consolidate on the surface of food materials
Change, when subsequent stir-frying is just difficult to fall off；After the completion of the food materials packet slurry stage, then through two-way stirring, to be turned over to food materials
It fries, during stir-frying, in order to enable food materials are heated evenly, turn-over or rolling is needed, therefore, using the form pair of two-way stirring
The food materials of first-class slurry stir-fry, when liner is rotated along the first direction of rotation, likewise, food materials are revolved along first
Turn the side in direction for stress, at this point, food materials will be heated close to the face of liner gallbladder wall side, the stirring of the first direction of rotation is completed
Afterwards, driving food materials stirs along the second direction of rotation, food materials along the second direction of rotation side by stress, switching first and the
During two direction of rotation, aggravation is collided between food materials, is easy so that food materials turn-over or rolling, so that food materials other faces
Close to liner gallbladder wall side, so that food materials are heated evenly；Food materials have completed starching or have hung paste, and starch the stage in food materials packet
Under complete gelatinization or solidification, so under the food materials stir-frying stage, serous coat or paste film will be not easy to fall off, the complete food materials table of starching
Face is more slided tender, can further improve the turn-over of food materials or the ability of rolling, and then can promote the effect that stir-fries；Starching is complete
Food materials be maintained the nutrition of vegetable, the moisture and delicate flavour being able to maintain in raw material, make to cook the dish come out have it is sliding,
It is tender, soft, crisp, crisp, fragrant, loose or the features such as tender with a crispy crust.And it is able to maintain that raw material is not not broken rotten, increase the beauty of dish shape and color.
These features and advantages of the invention will the detailed exposure in following specific embodiment, attached drawing.
[Detailed description of the invention]
Following further describes the present invention with reference to the drawings:
Fig. 1 is a kind of existing structural schematic diagram of roller cooking machine；
Fig. 2 is the flow diagram for the cooking methods that some embodiments of the present application provide；
Fig. 3 is the flow diagram for another cooking methods that some embodiments of the present application provide；
Fig. 4 is under a kind of application scenarios that some embodiments of the present application provide, and the detailed process of above-mentioned cooking methods shows
It is intended to；
Fig. 5 is a kind of partial structure diagram for cooking machine that some embodiments of the present application provide.
[specific embodiment]
The technical solution of the embodiment of the present invention is explained and illustrated below with reference to the attached drawing of the embodiment of the present invention, but under
It states embodiment to be merely a preferred embodiment of the present invention, and not all.Based on the implementation example in the implementation mode, those skilled in the art
Obtained other embodiments without making creative work, belong to protection scope of the present invention.
In the description of the present invention, it is to be understood that, term " center ", " longitudinal direction ", " transverse direction ", " length ", " width ",
" thickness ", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom" "inner", " clockwise ", " inverse
The orientation or positional relationship of the instructions such as hour hands " is to be based on the orientation or positional relationship shown in the drawings, and is merely for convenience of description originally
Invention and simplified description, rather than the device or element of indication or suggestion meaning must have a particular orientation, with specific side
Position construction and operation, therefore be not considered as limiting the invention.
In addition, term " first ", " second " are used for descriptive purposes only and cannot be understood as indicating or suggesting relative importance
Or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be expressed or
Implicitly include one or more of the features.In the description of the present invention, unless otherwise indicated, the meaning of " plurality " is two
It is a or more than two, unless otherwise restricted clearly.
In the present invention unless specifically defined or limited otherwise, term " installation ", " connected ", " connection ", " fixation " etc.
Term shall be understood in a broad sense, for example, it may be being fixedly connected, may be a detachable connection, or be integrally connected；It can be machine
Tool connection, is also possible to be electrically connected；It can be directly connected, two members can also be can be indirectly connected through an intermediary
Connection inside part.For the ordinary skill in the art, above-mentioned term can be understood in this hair as the case may be
Concrete meaning in bright.
In the present invention unless specifically defined or limited otherwise, fisrt feature second feature "upper" or "lower"
It may include that the first and second features directly contact, also may include that the first and second features are not direct contacts but pass through it
Between other characterisation contact.Moreover, fisrt feature includes the first spy above the second feature " above ", " above " and " above "
Sign is right above second feature and oblique upper, or is merely representative of first feature horizontal height higher than second feature.Fisrt feature exists
Second feature " under ", " lower section " and " following " include that fisrt feature is directly below and diagonally below the second feature, or is merely representative of
First feature horizontal height is less than second feature.
In background technique it has been noted that the food materials for needing starching before cooking, existing cooking machine can not be protected well
The serous coat on card food materials surface is not fallen off, and during cooking machine stirring, final food materials surface size can be made uneven, by
Preposition program before starching is stir-frying, in subsequent stir-frying, if destarch is serious, serous coat cannot protect food materials
Shield, there are the risks that food materials are burnt, can not effectively keep the nutrition of food materials, and food materials surface is sliding during not can guarantee stir-frying
It is tender, and then stir-frying effect is influenced, and be easy to influence the color and mouthfeel of culinary art so that raw material is broken, rotten.Specifically, existing cooking
Machine, in order to improve being heated evenly property of food materials, avoids being sticking during cooking food, so that the mouthfeel consistency of food materials is good,
And in order to timely by food materials turn-over, avoid food materials clamping stagnation and burnt, agitating device mostly uses the form of two-way stirring to food
Material stir-fries, two-way stirring, as its name suggests, exactly agitating device is driven to rotate after a certain period of time along the first direction of rotation, then
Drive agitating device to rotate certain time along the second direction of rotation, the first direction of rotation and the second direction of rotation on the contrary, for around
For holding the agitating device that a rotary shaft is rotated, the first direction of rotation can be for clockwise, the second direction of rotation can
Think counterclockwise.
The culinary art form of two-way stirring is easy so that the food of first-class slurry destarch again, so that food materials is final
Starching is uneven, finally makes food materials that smooth palatable culinary art effect be not achieved.The list that this programme is added before two-way stirring
It can guarantee that food materials starching is uniform in the process to stirring link, and not allow the food materials destarch again it is easier that after starching.
The scheme of the application relates generally to the improvement of software algorithm, can continue to use existing hardware, and implementation cost is smaller.
In some embodiments of the present application, before cooking, the slurry raw material that uses can for water-starch slurry, egg white starch slurry,
Shell egg starch slurry, soda pulp etc., the main materials of pond slurry are starch, clear water, and production method is first to mix raw material with condiment to salt down
Tasty, then starching is mixed well with water and starch, for common cooking, such as " fried shredded pork ", " sliced meat " etc..Egg white slurry is main to be used
Material has the flavouring such as egg white, starch, salt, and there are two types of production methods: one is first major ingredient is mixed with flavouring salt down it is tasty, then plus
People's egg white, starch are mixed thoroughly.Another kind is to be slurred with egg white humidification starch, then the raw material after being pickled with flavouring is put into
It is mixed thoroughly in egg white slurry, suitable oil can also be added, drawn and dissipate convenient for raw material.Shell egg, which starches main materials, the tune such as shell egg, starch, salt
Taste product, production method and materials standard are substantially starched with egg white.It, which is acted on, can make sliding tender, the micro-strip yellow of dish.It is chiefly used in cooking
Colored dish after class and the cooking, such as " diced pork with hot pepper ", " diced chicken with bean paste sauce ".The main materials of soda pulp have egg white, starch, little Su
Beat, flavouring, the production method such as salt, water are that the flavouring such as sodium bicarbonate, salt, water are first pickled raw material, be then added egg white,
Starch is mixed thoroughly, after slurry is good, preferably stands a period of time use.
In general, the temperature of the water suction gelatinization of starch is between 50-70 degree, starch will be become viscous by heat absorbing water at this time
It is thick, therefore, for some slurry raw materials are pond slurry, the first preset temperature can be arranged between 50-70 degree, thus
So that serous coat is gelatinized by heat absorbing water；For some egg white starch slurries, temperature at this time will with being advisable between 100-200 degree
Enough guarantee egg white solidification, and it is excessively high to be unlikely to temperature again, causes food materials burnt.
It is described in detail below with reference to Fig. 1-5, Fig. 1 is that the structure for the roller cooking machine that some embodiments of the present application provide is shown
It is intended to.Cooking machine includes the components such as pot body 1, control chip, driving device 4, is equipped with liner 3 and heating device 5 in pot body 1, drives
Dynamic device 4 drives liner 3 to rotate, and agitating device is the liner 3 that can be rotated under the driving of driving device 4 around own axes, at this time
The liner 3 of rotation is agitating device, to realize the culinary art effect of roller cooking；It is stirred using stirring blade, it can
Stirring blade is designed to corresponding structure, to improve mixing effect；Using drum agitation, food materials rely on the revolution of liner 3
And stir-frying is realized under the action of gravity, structure is simple；Driving device 4 can be motor, and motor can directly drive liner 3,
The driving to liner 3 can be realized by transmission mechanism；Heating device 5 can be the form of electromagnetic heating or resistance heating, right
It answers, electromagnetic heating is IH drum, and resistance heating is heat-generating pipe.Chip is controlled by control circuit to heating device 5 and driving
Device 4 is controlled, to cook.
In such a way that the spin of liner 3 is stirred, it can be preset between the rotation axis and vertical direction of the liner 3
Angle tilt setting, so that food materials being capable of acting in interior pot in gravity and gallbladder wall friction power during revolution；In
In some embodiments of the present application, the inclination of liner 3 can realize the inclination of liner 3, example by the way that the inclination of pot body 1 is arranged in
Such as, pot body 1 is arranged on bracket 2, and bracket 2 is used to support pot body 1, is equipped with rotatable interior pot, bracket 2 and pot body 1 in pot body 1
Between by rotation axis connection, for convenience adjust in pot rotation angle, be additionally provided with angle adjustment device, pass through work angle tune
Regulating device, user can very easily realize the adjusting of angle；There are also embodiments, can directly be obliquely installed pot body 1, directly
Sloped rotating is connect, without rotating pot body 1, so that it may so that liner 3 is obliquely installed.In general, inclined angle be with
Vertical direction is at 30-80 degree or so, preferably 65 degree.
The process of Fig. 2 the following steps are included:
S100 (food materials warm-up phase): controlling the heating device work makes heating temperature reach third preset temperature, and
The liner is controlled to stop operating；
Be stirred again by carrying out being preheated to certain temperature by food materials, avoid prematurely to do not solidify or heated gelatinization not
Enough serous coats are stirred, caused by destarch problem, it is contemplated that, at low temperature, food materials will not occur overheat charing the problem of,
So being cooked using pre-heating technique to the upper food materials for crossing slurry will be very big protection to serous coat.During preheating, directly
To food materials preheated can also, or individually to culinary art materials preheat, or culinary art materials and food materials carry out together in advance
Heat, culinary art materials can be drinkable water, edible oil, green onion, ginger and garlic of stir-frying etc., reach certain cooking temp in culinary art materials
Afterwards, then by the upper food materials for crossing slurry it is put into, executes food materials packet and starch the stage, realize starching culinary art.In general, warm-up phase needs to be added
Edible oil so as to quickly improve heating temperature, while can make the food materials under the food materials packet slurry stage in unidirectional stirring
Play the role of lubrication.
In the present embodiment, when detect food materials or cook materials heating temperature reach third preset temperature, start to hold
Row food materials packet starches the stage.Cooking step is switched over temperature value, can guarantee that food materials warm-up phase can be heated to accurately
A certain value after, be stirred to food materials.
S102 (food materials packet starches the stage): in an inclined state, the liner is driven to revolve around the first direction of rotation of rotary shaft
Turn unidirectionally to be stirred to food materials, to complete the solidification of food materials surface serous coat or be gelatinized by heat absorbing water；
In some embodiments of the present application, " first " or the description similar to which can not represent the stage and cook
It is in the process the incipient stage in culinary art, it is understood that be some stage in cooking process, for example, food materials packet is starched
Stage can be the first stage, but can also include the stage etc. of feeding before the food materials packet slurry stage.
Further, driving liner 3 rotates along the first direction of rotation, can be driving liner 3 and is rotated in a clockwise direction,
Or be rotated in the counterclockwise direction, within the food materials packet slurry stage, an identical direction of rotation stirring is kept, food materials are completed
Unidirectional stirring.
S104 (food materials stir-fry stage): in an inclined state, drive the liner in the first direction of rotation of rotary shaft and
Switching carries out two-way stir-frying to food materials between second direction of rotation；
Wherein the first direction of rotation and the second direction of rotation are opposite.
In some embodiments of the present application, the first direction of rotation and the second rotation directional steering are opposite, it is assumed that the first rotation
Direction is rotates clockwise, then the second direction of rotation becomes counterclockwise, otherwise similarly.Food materials stir-fry the stage in food materials packet slurry rank
It is executed after the completion of section, within the food materials packet slurry stage, it is ensured that the food materials not destarch after starching, after the food materials packet slurry stage, In
In the food materials stir-frying stage, implement the stir-frying of food materials, finally obtains the vegetable of smooth in taste.
In some embodiments of application, in step S104, when two-way stir-frying, the 4th can be stirred along the first direction of rotation
Then preset time stirs the 5th preset time along the second direction of rotation；Or the 6th preset time of transhipment enroute；It is specific visual
Depending on situation.
Within the food materials packet slurry stage, the food materials in liner 3 unidirectionally stir in liner 3, during the stirring of food materials, only
There is unilateral stress, therefore food materials can will move under the promotion of liner 3 along a direction, food materials are in the process pushed
In, since food materials are only unilateral stress, so food materials will be not easy by 3 turn-over of liner or rolling, food materials will be more to
Front slide, therefore, the first-class serous coat in food materials surface or paste film will be not easy to fall off, so that the serous coat on food materials surface or paste film
It is able to maintain uniform cladding, within the food materials packet slurry stage, serous coat or paste film were heated after a period of time, will consolidate on the surface of food materials
Change, when subsequent stir-frying is just difficult to fall off；After the completion of the food materials packet slurry stage, then through two-way stirring, to be turned over to food materials
It fries, during stir-frying, in order to enable food materials are heated evenly, turn-over or rolling is needed, therefore, using the form pair of two-way stirring
The food materials of first-class slurry stir-fry, when liner 3 along the first direction of rotation rotate when, likewise, food materials along first
The side of direction of rotation is by stress, at this point, food materials will be heated close to the face of 3 gallbladder wall side of liner, the first direction of rotation has been stirred
Cheng Hou, driving food materials stirs along the second direction of rotation, food materials along the second direction of rotation side by stress, in the first He of switching
During second direction of rotation, aggravation is collided between food materials, is easy so that food materials turn-over or rolling so that food materials other
Face is close to 3 gallbladder wall side of liner, so that food materials are heated evenly；Food materials have completed starching or have hung paste, and starch in food materials packet
Gelatinization or solidification are completed under stage, so serous coat or paste film will be not easy to fall off, the complete food of starching under the food materials stir-frying stage
Material surface is more slided tender, can further improve the turn-over of food materials or the ability of rolling, and then can promote the effect that stir-fries；Starching
Complete food materials are maintained the nutrition of vegetable, the moisture and delicate flavour being able to maintain in raw material, and the dish for coming out the cooking has
It is sliding, tender, soft, crisp, crisp, fragrant, loose or the features such as tender with a crispy crust.And it is able to maintain that raw material is not not broken rotten, increase the beauty of dish shape and color
It sees.
In some embodiments of the present application, the slurry of starching can add egg white or other seasonings for starch, such as eat
Salt, sauce, cooking wine etc. are when more sticky, are at this time to hang paste for paste.Specific slurry can regard actual conditions and specific
Vegetable determines.Slurry or thickener can be modulated when cooking early period, be then placed in food materials, then coated on food materials surface
One layer of serous coat or paste film.
In some embodiments, the food materials packet slurry stage decides whether to turn over into food materials by the length of time of control execution
The stir-fry stage then enters food materials and stir-fries the stage it is, the food materials packet slurry stage executes preset time.
The preset duration that food materials packet starches the stage is unsuitable too long, is so also easy to fall off on first-class serous coat or paste film, In
During normal cooking, 1min or so can be cooked, view dish amount number or vegetable build size, can extend accordingly
Time, such as 2-3min.The revolving speed of liner 3 is 55-115r/min during culinary art, and probably revolving the time turned around is 1-
2s。
Method based on Fig. 2, some embodiments of the present application additionally provide some specific embodiments of this method, and
Expansion scheme continues with explanation.
In some embodiments of the present application, in order to improve the quality of starching, shown in Fig. 3, can within a preset time,
Execute one or more unidirectional sub- whipping step, comprising:
S200: the liner is driven to rotate the first preset time along the first direction of rotation；
S202: it at the end of the first preset time, controls the liner and stops the second preset time of stirring.
Step S200 is played so that food materials are moved along the first direction of rotation, is avoided food materials turn-over or rolling, is caused destarch
Risk, at the end of the first preset time, after slurry is stirred by liner 3, liner 3 stops stirring, at this time stands food materials, slurry
For a period of time, the bubble being discharged not in time when slurry and heated food materials surface is discharged, so that slurry and food materials energy
It enough comes into full contact with, to improve solidification effect；On the other hand, heating device can be made full use of to heat food materials, thus
It completes serous coat or pastes the solidification of film.
In the application, unidirectional sub- whipping step is in periodically setting, depending on cycle T is with preset time, to improve starching
Effect.
The gelatinization of the serous coat or paste film that are previously mentioned in the application, refers to that starch absorbs water at a certain temperature, to become
It is sticky, toughness, to improve serous coat or paste the adhesiveness of film and food materials；When the presence for having hot oil is, serous coat or paste film general
It is dehydrated at high temperature, and then is in coke yellow, gelatinization at this time has the meaning of coking；It is burnt to be excessively heated for serous coat or paste film, sternly
It is dehydrated again, so that organic matter is in the process of carbonarius；Gelatinization of the application under the food materials packet slurry stage, the predominantly water suction of starch
Gelatinization, to improve adhesiveness, in the presence of having hot oil, there is also the possibility of coking, when standing for a long time, due to food materials surface
Local heating is serious, it would be possible to the possibility carbonized.
In first preset time, liner 3 can be rotated with integer circle N, thus with realizing comprehensive 360 degree to food materials
Unidirectionally stirred, so that food materials can be pushed adequately, the possibility for avoiding food materials from carbonizing.N is two circles in the present embodiment,
In actual conditions, other circle numbers, N >=1 can also be arranged in N；It is of course also possible to do not rotated with integer circle, but
In one time, control liner 3 rotation alpha degree along the first direction of rotation, 0 degree of α ﹥.Such as 90 degree, 120 degree, 270 degree, 360 degree or 450 degree
More than.When the angle α is less than 360 degree, the distance that food materials are pushed is smaller, and serous coat will be not easy to fall off, can speed up serous coat solidification
Or it is gelatinized by heat absorbing water.
It should be noted that the first preset time is unsuitable too long, too long second preset time that will lead to is too short, this will so that
The time that food materials are stood is too short, acrokinesia, is unfavorable for serous coat or the solidification of paste film or is gelatinized by heat absorbing water, bubble is not easy in time
Discharge, there are the risks of destarch.Specifically, the second preset time should be greater than the first preset time, so that food materials can be good at
It stands, timely solidifies.
In embodiments herein, heating device is worked under the food materials packet slurry stage with the second power, so that
The serous coat on food materials surface and paste film can be completed to be gelatinized by heat absorbing water or protein setting and other effects, the second power can using with
The food materials stir-frying stage, identical power carried out high fire culinary art, at this time in order to avoid food materials packet slurry stage inside food materials overheat carbonizes,
First preset time can be longer, and the revolving speed perhaps stirred can be faster perhaps using bigger rotation angle [alpha] or use
More circle number N to guarantee that food materials are unlikely to overheat charing, the benefit that high fire culinary art has high fire to cook, but need to reduce quiet
The time is set, there are the risks of destarch, so to be on the safe side, in order to avoid the burnt charing of food materials in the food materials packet slurry stage,
It can be synchronized within the food materials packet slurry stage and low-power heating is carried out to food materials, and take high-power heating in the food materials stir-frying stage,
At this point, being covered on the serous coat on food materials surface or pasting the egg white of film, it can also solidify and be gelatinized by heat absorbing water, avoid the problem that destarch
It generates, when heated, the heating temperature in food materials packet slurry stage can control in the first preset temperature, near 100-200 degree,
It is burnt to avoid food materials.Under food materials warm-up phase, in order to which heating temperature is quickly risen to third preset temperature, held using high-power
Continuous to heat to food materials, since the food materials packet slurry stage is good, food materials surface has covered one layer of serous coat, and cured, then
It can be stir-fried using bigger power to food materials in the food materials stir-frying stage, control the heating device and existed with the first power
The food materials warm-up phase heats liner, controls heating device with third power and stir-fries the stage to liner in the food materials
It is heated, the third power is greater than first power.The effect that can be realized quick-fried in this way improves the culinary art mouth of food materials
Sense, so that serous coat is sallow crisp.
In some embodiments of the present application, for starching the cooking methods of stage cooking step with food materials packet, compared to
Traditional vegetable cooking methods, in the stir-frying of food materials stir-frying stage, food materials stir-fry the heating power (third power) in stage can be with
Heating power than general unsized vegetable is higher, because vegetable has been completed starching, institute under the food materials packet slurry stage
With at the food materials stir-frying stage, two-way stir-frying, serous coat can play a protective role, it is unlikely to burnt, therefore can be using bigger
Heating power heated, to improve cooking efficiency, save cooking time, and obtain preferably culinary art mouthfeel.
In the application, the first preset time is 3 seconds or so, and time of repose (the second preset time) is 10s or 20s, entirely
Preset time is in 1min or so.
In addition, in the first preset time, controlling heating device to the liner 3 in some embodiments of the present application
It is heated；In the second preset time, control heater stop heats liner 3.In first preset time, heating
Device work, at this time food materials stirring under be it is movable, be unlikely to overheat charing, in the second preset time, control heating dress
Set stopping liner 3 is heated, at this time food materials not stirring under activity, if heating power is excessive, heating time mistake
It is long, then there is the risk of overheat charing, therefore, liner 3 is heated in stopping, can guaranteeing the solidification quality of serous coat in this way.
Sometimes setting preset time starches the stage to execute food materials packet, tends not to be compatible with each menu well, because having
A little vegetable amounts are more, some vegetable amounts are few, and specific texture is all had nothing in common with each other, and therefore, preset duration are arranged to control into food materials
It may result in that serous coat is uncured the stir-frying stage, begun to the stir-frying to food materials.
For this purpose, the temperature data of the liner 3 is detected in the food materials packet slurry stage, when the temperature data is higher than first in advance
If when temperature, executing food materials and stir-frying the stage.
In cooking process, when heating, the temperature of food materials will be increased, in addition the evaporation of moisture, can make the culinary art temperature of liner 3
Degree rise, therefore, can according to solidification when, the variation of cooking temp, to determine whether complete starching；It is default warm when reaching first
It when spending, represents moisture in food materials and reduces, there are the trend of charing, also represent the cured completion of serous coat, at this time then can be with
Determine that executable food materials stir-fry the stage.
Additionally can according to temperature data climbing speed to determine whether stir-fry the stage into food materials, and no longer pass through
Judge whether more than the first cooking temp, specific:
The temperature data for detecting the liner 3, when the climbing speed of the temperature data of liner 3 reaches the first scheduled rate
When, then execute the food materials stir-frying stage.
For food materials during heating, temperature curve has certain slope (rate), and slope is bigger, represents, food materials
Temperature increase it is faster, slope is bigger, and during food heating, the reduction meeting of moisture is so that the climbing speed of temperature increases
Greatly, climbing speed is related with whole food materials, so to a certain extent by the detection above-mentioned rate of temperature, it is solid most to hold serous coat
The consistency of change.
Further, the temperature data for detecting the liner 3, can be through temperature transducer and obtains temperature data,
Temperature transducer can be set in pot body 1, also can be set on pot cover.Bottom temperature transducer is telescopic to be arranged in pot
On body 1；Pot cover upper cover is closed in pot body 1, and one end is hinged, and the other end of pot cover can not be snapped connection with pot body 1, can be overlapped on pot
On body 1, the temperature transducer being arranged on pot cover is rotated with the rotation of pot cover.
In some embodiments of the present application, liner 3 is arranged on pot cover, and liner 3 protrudes into liner 3, is further including at this time
Fourth stage:
The pot cover lid closes in pot body 1, and the pot cover lid closes in pot body 1, controls institute during the lid of pot cover closes
It states liner 3 and rotates third preset time.On the liner 3 set cover close during, since liner 3 protrudes into liner 3, so liner
3 can have interference with domestic food materials, and then cause pot cover that can not cover conjunction with fitting together perfectly in pot body 1.Pass through fourth stage
Setting, it is ensured that during covering conjunction, liner 3 can be transferred through rotation and pushes food materials aside each pot cover, so that liner 3 is not
It can interfere with food materials, be closed tightly to guarantee that pot cover can be covered with pot body 1.
For the closing lid effect reached, in fourth stage, drive liner 3 in the first direction of rotation and the second rotation side
The two-way stirring between.So that during closing lid can by food materials towards the first direction of rotation and the second direction of rotation this two
A direction is stirred, and food materials is avoided to interfere with liner 3.
According to explanation above, some embodiments of the present application are additionally provided under a kind of application scenarios, above-mentioned cooking methods
Detailed process schematic diagram: as shown in figure 4,
Process in Fig. 4 the following steps are included: when using cooking machine henry prepare food fish-flavoured shredded pork when, can be in advance with a little salt, material
Wine, starch give shredded meat starching, this is the moisture and delicate flavour in order to be able to maintain in raw material, slightly set and raw material is sequentially placed into stir-fry in a moment
In dish machine；When just beginning henry is prepared food, the liner 3 of cooking machine can turn N1 circle (3 to 5 circle) clockwise, rotate N2 counterclockwise and enclose (1
Circle), rotation at this time is to be able to better closing lid, and vegetable is made to be evenly distributed on the bottom of a pan；Next a period of time
Interior (time about 40S) liner 3 does not stir, and the increase of cooking bottom temperature can promote oil temperature to rise, and oil temperature at this time can reach one and be good for
The temperature P1 that Kang Heng is prepared food continues high fire heating if the not up to temperature, and when reaching temperature P1, this stage liner 3 revolves clockwise
Turn N3 circle (two circles), stops T seconds (20S), do not turn counterclockwise, heated with the second power, the time for about 1 minute, stirs at this time
Mixing is that local food is heated evenly, also for enabling the better starching of shredded meat；It prepares food the stage in this henry, the upper shredded meat for crossing slurry
A kind of protective layer of viscosity can be formed on the surface of shredded meat due to the water suction gelatinization and the denaturation of protein solidification of starch, it should
Protective layer can make shredded meat be not directly contacted with high temperature, so as to avoid quickly being lost point because of shock heating shredded meat caused by it is dry, old tough
Phenomena such as, so that the cunning for maintaining shredded meat is tender, crisp, the features such as tendering with a crispy crust.After this stage, the shredded meat starching stage is complete
At, open two-way stirring, stir evenly vegetable, vegetable heated with third power, until the stage terminate, then into
Enter next cooking process to continue to cook or terminate culinary art.
Based on same thinking, some embodiments of the present application additionally provide a kind of cooking machine, are able to carry out above-mentioned stir-fry
The cooking methods of dish machine, Fig. 5 are the partial structure diagram of the cooking machine.
Based on same thinking, some embodiments of the present application additionally provide a kind of computer readable storage medium, storage
Media storage has computer program, and above-mentioned cooking methods are realized when computer program is executed by processor, to guarantee food materials
Sizing quality.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, is familiar with
The those skilled in the art should be understood that the present invention includes but is not limited to attached drawing and interior described in specific embodiment above
Hold.Any modification without departing from function and structure principle of the invention is intended to be included in the range of claims.
Claims (10)
1. a kind of cooking methods of roller cooking machine, the cooking machine includes pot body, driving device, is equipped with liner in the pot body
And heating device, the liner can rotate under driving device driving, to be stirred to food materials, which is characterized in that in described
It can be obliquely installed between the rotation axis and vertical direction of gallbladder with predetermined angle, the cooking methods include:
Food materials warm-up phase: controlling the heating device work makes heating temperature reach third preset temperature, and controls in described
Gallbladder stops operating；
Food materials packet starches the stage: in an inclined state, the liner being driven to rotate around the first direction of rotation of rotary shaft to food materials
It is unidirectionally stirred, to complete the solidification of food materials surface serous coat or be gelatinized by heat absorbing water；
Food materials stir-fry the stage: in an inclined state, driving the liner in the first direction of rotation and the second rotation side of rotary shaft
Switching carries out two-way stir-frying to food materials between；
Wherein the first direction of rotation and the second direction of rotation are opposite.
2. the cooking methods of roller cooking machine according to claim 1, which is characterized in that execute the food materials packet slurry stage
Preset time, and in executing at least one unidirectional sub- whipping step in preset time:
The liner is driven to rotate the first preset time along the first direction of rotation；
At the end of the first preset time, controls the liner and stop the second preset time of stirring.
3. the cooking methods of roller cooking machine according to claim 2, it is characterised in that:
In the first preset time, controls the liner and rotate N circle along the first direction of rotation, N >=1, N are integer；
Or；
In the first preset time, liner rotation alpha degree along the first direction of rotation is controlled, 0 degree of α ﹥.
4. the cooking methods of roller cooking machine according to claim 2, which is characterized in that second preset time is greater than
First preset time.
5. the cooking methods of roller cooking machine according to claim 1 to 4, which is characterized in that under heeling condition, institute
Stating the predetermined angle between the rotary shaft of liner and vertical direction is 30-80 degree.
6. the cooking methods of roller cooking machine according to claim 1 to 4, which is characterized in that the control heating dress
It sets and liner is heated in the food materials warm-up phase with the first power, control heating device with third power in the food materials
The stir-frying stage heats liner, and the third power is greater than first power.
7. the cooking methods of roller cooking machine according to claim 1 to 4, which is characterized in that in the first preset time
Interior, control heating device heats the liner；In the second preset time, control heater stop carries out liner
Heating.
8. the cooking methods of cooking machine according to claim 5, which is characterized in that the temperature data of the liner is detected,
When the temperature data is higher than the first preset temperature, executes food materials and stir-fry the stage.
9. a kind of roller cooking machine, which is characterized in that the cooking machine includes pot body, driving device and control chip, the pot
It is equipped with liner and heating device in vivo, the liner can rotate under driving device driving, described interior to be stirred to food materials
It can be obliquely installed between the rotation axis and vertical direction of gallbladder with predetermined angle, the control chip includes memory, processor,
And it is stored in the computer program that can be run on the memory and on the processor, the processor executes the meter
The described in any item methods of the claims 1~8 are realized when calculation machine program.
10. a kind of computer readable storage medium, which is characterized in that the storage medium is stored with computer program, the meter
The described in any item methods of the claims 1~8 are realized when calculation machine program is executed by processor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910592100.0A CN110456682A (en) | 2019-07-03 | 2019-07-03 | A kind of roller cooking machine and its cooking methods and computer storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910592100.0A CN110456682A (en) | 2019-07-03 | 2019-07-03 | A kind of roller cooking machine and its cooking methods and computer storage medium |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110456682A true CN110456682A (en) | 2019-11-15 |
Family
ID=68482132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910592100.0A Pending CN110456682A (en) | 2019-07-03 | 2019-07-03 | A kind of roller cooking machine and its cooking methods and computer storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110456682A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155406A (en) * | 2020-09-10 | 2021-01-01 | 九阳股份有限公司 | Cooking apparatus and temperature control method thereof |
| CN114271665A (en) * | 2020-09-27 | 2022-04-05 | 珠海优特智厨科技有限公司 | Cooking appliance, control method of cooking appliance, storage medium, and computer device |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101343685B1 (en) * | 2012-08-22 | 2013-12-20 | 조종연 | Drum typed cooker |
| CN104020689A (en) * | 2007-10-09 | 2014-09-03 | 刘小勇 | Automatic or semi-automatic quick frying and cooking method |
| CN104720564A (en) * | 2015-03-16 | 2015-06-24 | 九阳股份有限公司 | Stirring device for stir frying and automatic cooker |
| CN105559523A (en) * | 2016-02-02 | 2016-05-11 | 九阳股份有限公司 | Dish stir-frying method of dish stir-frying machine and dish stir-frying machine |
| CN205795486U (en) * | 2016-04-22 | 2016-12-14 | 九阳股份有限公司 | A kind of automatic cooking machine |
| CN209003525U (en) * | 2018-05-08 | 2019-06-21 | 珠海横琴我来煮科技有限公司 | A kind of roller cooking machine of inclination angle-adjustable |
-
2019
- 2019-07-03 CN CN201910592100.0A patent/CN110456682A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104020689A (en) * | 2007-10-09 | 2014-09-03 | 刘小勇 | Automatic or semi-automatic quick frying and cooking method |
| KR101343685B1 (en) * | 2012-08-22 | 2013-12-20 | 조종연 | Drum typed cooker |
| CN104720564A (en) * | 2015-03-16 | 2015-06-24 | 九阳股份有限公司 | Stirring device for stir frying and automatic cooker |
| CN105559523A (en) * | 2016-02-02 | 2016-05-11 | 九阳股份有限公司 | Dish stir-frying method of dish stir-frying machine and dish stir-frying machine |
| CN205795486U (en) * | 2016-04-22 | 2016-12-14 | 九阳股份有限公司 | A kind of automatic cooking machine |
| CN209003525U (en) * | 2018-05-08 | 2019-06-21 | 珠海横琴我来煮科技有限公司 | A kind of roller cooking machine of inclination angle-adjustable |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155406A (en) * | 2020-09-10 | 2021-01-01 | 九阳股份有限公司 | Cooking apparatus and temperature control method thereof |
| CN114271665A (en) * | 2020-09-27 | 2022-04-05 | 珠海优特智厨科技有限公司 | Cooking appliance, control method of cooking appliance, storage medium, and computer device |
| CN114271665B (en) * | 2020-09-27 | 2023-02-10 | 珠海优特智厨科技有限公司 | Cooking appliance, control method of cooking appliance, storage medium, and computer device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110338633A (en) | A kind of cooking machine and its cooking methods and computer storage medium | |
| US4576089A (en) | Automatic roux maker | |
| TWI722460B (en) | Automatic stir fry device of stir fry machine | |
| CN111700511B (en) | Control method of cooking apparatus, and storage medium | |
| KR20180080307A (en) | Cooking method for electric cooking apparatus having stirring means | |
| JP6453639B2 (en) | Heating and stirring device | |
| CN107836983B (en) | Automatic cooker cooking method | |
| CN107951366B (en) | Intelligent cooking machine and cooking method and dish containing method thereof | |
| CN110456682A (en) | A kind of roller cooking machine and its cooking methods and computer storage medium | |
| CN208031027U (en) | A kind of air fryer that mixing effect is good | |
| CN201150473Y (en) | Baker with hot air tunnel | |
| CN207940614U (en) | A kind of cooking apparatus | |
| US4492713A (en) | Method of automatic roux making | |
| CN110432750A (en) | The cooking methods and cooking machine and computer storage medium of a kind of cooking machine | |
| JP2009284893A (en) | Seasoning liquid imparting baking flavor, steamed noodle coated with the same, and method for producing the same | |
| JP2000135166A (en) | Frying method for food and device therefor | |
| WO2014042195A1 (en) | Rice cooker | |
| CN105852663A (en) | Automatic chicken roasting machine | |
| CN114081327B (en) | Method for cooking flour food materials by using cooking machine | |
| CN110353508A (en) | The food materials method for sizing and cooking machine and computer storage medium of a kind of cooking machine | |
| CN111110054B (en) | Making method of cake food of intelligent stirring and heating cooker | |
| CN208610557U (en) | A kind of pot body device suitable for automatic dish cooking machine | |
| CN208481144U (en) | A kind of multi-functional air fryer | |
| JP4689845B2 (en) | Screening method for batter mix for microwave heating | |
| JP6715746B2 (en) | How to cook frozen cooked rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |