CN114568964B - Cooking apparatus, control method of cooking apparatus, and readable storage medium - Google Patents
Cooking apparatus, control method of cooking apparatus, and readable storage medium Download PDFInfo
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- CN114568964B CN114568964B CN202011369109.4A CN202011369109A CN114568964B CN 114568964 B CN114568964 B CN 114568964B CN 202011369109 A CN202011369109 A CN 202011369109A CN 114568964 B CN114568964 B CN 114568964B
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- cooking
- puffing
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- preset temperature
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- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention provides a cooking device, a control method of the cooking device and a readable storage medium. Wherein, cooking device includes: the cooking cavity is used for accommodating food materials; bulking subassembly, bulking subassembly includes: the puffing cavity is used for accommodating food materials; and the heating device is used for heating the food materials in the puffing cavity for the first time according to the first preset temperature to puffing the food materials, and heating the puffed food materials in the cooking cavity for the second time according to the second preset temperature, wherein the second preset temperature is smaller than the first preset temperature. The heating device in the puffing assembly is used for puffing the surface of the food in the puffing cavity, and then the puffed food is cooked by hot air until cooked. The cooking mode of firstly locking the moisture and the nutrition of the food material and then cooking the cooked food material reduces the loss of the moisture and the nutrition in the cooking process of the food material, ensures the freshness of the food material, reduces the loss of the nutrition components of the food material, and further optimizes the cooking effect of the cooking equipment.
Description
Technical Field
The present invention relates to the technical field of cooking apparatuses, and in particular, to a cooking apparatus, a control method of a cooking apparatus, a control device of a cooking apparatus, and a readable storage medium.
Background
The cooking equipment of the related art adopts a hot air cooking mode to cook food materials, and the hot air cooking mode can lead the food materials to be heated unevenly, so that a large amount of moisture of the food materials is lost, the cooked food materials are dry and hard in taste, and the cooking effect on the food materials is poor.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art or related art.
To this end, an aspect of the present invention is to propose a cooking apparatus.
Another aspect of the present invention is to provide a control method of a cooking apparatus.
A further aspect of the present invention is to provide a control device of a cooking apparatus.
Yet another aspect of the present invention is to provide a readable storage medium.
In view of this, according to one aspect of the present invention, there is provided a cooking apparatus comprising: the cooking cavity is used for accommodating food materials; bulking subassembly, bulking subassembly includes: the puffing cavity is used for accommodating food materials; and the heating device is used for heating the food materials in the puffing cavity for the first time according to the first preset temperature to puffing the food materials, and heating the puffed food materials in the cooking cavity for the second time according to the second preset temperature, wherein the second preset temperature is smaller than the first preset temperature.
In this technical scheme, put into the popped cavity of popped subassembly with the edible material of waiting to cook, start the heating device of popped subassembly, heating device intensifies to first default according to first default to the edible material of popped cavity of popped subassembly carries out first heating, accomplish the puffing processing to edible material fast. After the food material is puffed, the food material falls into the cooking cavity from the puffing cavity, and the heating device continues to heat and cook the puffed food material in the cooking cavity for the second time according to a second preset temperature until the food material is cured, wherein the second preset temperature is less than the first preset temperature.
According to the technical scheme, the food is puffed before being subjected to hot air cooking (secondary heating), on one hand, the heating device in the puffing assembly is utilized to carry out puffing on the surface of the food in the puffing cavity, in the process, the high temperature generated by the heating device rapidly denatures, dehydrates and contracts the protein, starch and other food components on the surface of the food rapidly to form a compact surface layer, and the channels for outwards diffusing internal moisture and nutrient elements are cut off, so that the moisture and nutrition of the food are locked, the loss of the moisture and nutrition in the cooking process of the food is reduced, the freshness and tenderness of the food are ensured, the loss of nutrient components of the food is reduced, and the cooking effect of cooking equipment is optimized; on the other hand, because the food is always in different high-temperature environments, the whole cooking process can be very fast, so that the cooking speed of the cooking equipment is greatly improved.
The cooking apparatus according to the present invention may further have the following technical features:
in the above technical solution, the heating device includes: a heating member for heating air; and the fan is used for blowing the heated air to the food materials.
In the technical scheme, in the process of puffing and cooking food materials, the heating piece of the heating device can be quickly heated to a first preset temperature to heat air. The fan of heating device blows the air after this in-process heating to the food, heats the food in the puffing chamber, and the inside moisture of food can evaporate fast and form from inside to outside vapor pressure, causes inside and outside pressure differential for the food tissue outwards expands, in order to accomplish the process of carrying out puffing to the food.
In the process of carrying out hot air cooking on food materials, the heating piece of the heating device can be quickly heated to a second preset temperature to heat air. The fan of the heating device blows the air heated in the process to the food material, and heats the food material in the cooking cavity to finish cooking.
According to the technical scheme, the heating element and the fan of the heating device are used for rapidly puffing and cooking food materials, so that the difficulty in cooking the food materials in the cooking process is reduced, and the whole cooking time is shortened.
In any of the above technical solutions, the puffing chamber comprises: a sidewall; the bottom wall, the bottom wall or the side wall are provided with through holes, and the puffed food material falls into the cooking cavity through the through holes.
In this technical scheme, the puffing cavity includes lateral wall and diapire, diapire or lateral wall are provided with the through-hole. On the one hand, the heating device in the technical scheme of the invention blows heated air to the food material to heat the food material in the puffing cavity, so that the food material tissue is outwards expanded to realize puffing. At this time, the density of the food materials is reduced after the puffing treatment, so that the hot air generated by the heating device blows out the puffed food materials in the puffing cavity through the through holes, so that space is reserved for the non-puffed food materials to continue to complete puffing, the full puffing of all the food materials is ensured, and the puffing effect is optimized.
On the other hand, through the through-hole that bottom wall or lateral wall through the popped cavity set up makes the hot-blast through realizing hot air flow that heating device produced from the through-hole, lets the food be heated faster, more even, has guaranteed the popped temperature to the food puffing, has accelerated the puffing speed to the food puffing, has further guaranteed the puffing effect of food.
In any of the above technical solutions, the puffing chamber comprises: a sidewall; the bottom wall is movably connected with the side wall and moves relative to the side wall, so that the puffed food falls into the cooking cavity.
In this technical scheme, the puffing cavity includes lateral wall and diapire, diapire and lateral wall swing joint, makes the puffing cavity open when the diapire is for the lateral wall motion (for example, the diapire rotates or removes for the lateral wall), puffing cavity and culinary art cavity intercommunication promptly, and the food material that has puffed in the puffing cavity falls into the culinary art cavity, and then accomplishes heating device and cooks the culinary art process of curing to the food material that has puffed, has guaranteed the integrality of whole culinary art process.
In any of the above technical solutions, the puffing chamber comprises: a sidewall; a bottom wall connected to the side wall; the movable component is arranged on the bottom wall and moves relative to the bottom wall to enable the puffed food materials to fall into the cooking cavity.
In this technical scheme, the puffing cavity includes lateral wall and diapire, is provided with movable assembly on the diapire, makes the puffing cavity open when movable assembly is moving (for example, movable assembly rotates or removes for the diapire) puffing cavity and culinary art cavity intercommunication promptly, and the food material that has puffed in the puffing cavity falls into the culinary art cavity, and then accomplishes heating device and cooks the culinary art process of curing to the food material that has puffed, has guaranteed the integrality of whole culinary art process.
In any of the above solutions, the cooking apparatus further includes: the upper cover assembly is connected with the cooking cavity in an openable and closable manner, and is provided with a puffing assembly.
In the technical scheme, the upper cover component is connected with the cooking cavity in an openable manner, and the upper cover component is provided with the puffing component, namely, the puffing component is detachably arranged on the upper cover component, so that on one hand, a user can conveniently detach and clean the upper cover component; on the other hand, the puffing assembly is located above the food material, so that the food material can be heated more uniformly when the food material is puffed, and the puffing effect is further optimized.
In another aspect of the present invention, a control method of a cooking apparatus is provided, for a cooking apparatus according to any one of the above technical solutions, the control method including: controlling a heating device to heat the food materials in the puffing cavity for the first time according to a first preset temperature, so that the food materials are puffed; and controlling the heating device to heat the puffed food materials in the cooking cavity for the second time according to a second preset temperature, wherein the second preset temperature is smaller than the first preset temperature.
In this technical scheme, put into the popped cavity of popped subassembly with the edible material of waiting to cook, control the heating device of popped subassembly and heat up to first default temperature rapidly, according to first default temperature to the edible material of popped cavity of popped subassembly carry out first heating, accomplish the puffing processing to edible material fast. After the food material is puffed, the food material falls into the cooking cavity from the puffing cavity, the heating device is controlled to continuously heat and cook the puffed food material in the cooking cavity for the second time according to a second preset temperature until the food material is cured, and the second preset temperature is smaller than the first preset temperature.
According to the technical scheme, the food is puffed before being subjected to hot air cooking (secondary heating), on one hand, the heating device in the puffing assembly is controlled to carry out puffing on the surface of the food in the puffing cavity, in the process, the high temperature generated by the heating device rapidly denatures, dehydrates and contracts the components of the food such as protein, starch and the like on the surface of the food rapidly, a compact surface layer is formed, channels for diffusing internal moisture and nutrient elements outwards are cut off, so that the moisture and nutrition of the food are locked, the loss of the moisture and nutrition in the cooking process of the food is reduced, the freshness of the food is ensured, the loss of nutrient components of the food is reduced, and the cooking effect of cooking equipment is further optimized; on the other hand, because the food is always in different high-temperature environments, the whole cooking process can be very fast, so that the cooking speed of the cooking equipment is greatly improved.
The control method of the cooking apparatus according to the present invention may further have the following technical features:
in the above technical solution, the step of controlling the heating device specifically includes: and controlling the heating device to heat air according to the first preset temperature or the second preset temperature, and blowing the heated air to the food materials.
In the technical scheme, the heating part of the heating device is controlled to heat air according to the first preset temperature, and then the fan of the heating device is controlled to blow the air heated in the process to the food in the puffing cavity to heat the food in the puffing cavity, so that the surface of the food is puffed rapidly. And then controlling the heating element to heat the air according to a second preset temperature, and controlling the fan to blow the air heated in the process to food materials in the cooking cavity, so as to heat the food materials in the cooking cavity, and curing the food materials, wherein the second preset temperature is less than the first preset temperature.
In the technical scheme of the invention, in the whole control process, the heating device is controlled to firstly expand the food and then cook the food with hot air, so that the cooking time is greatly shortened, and the cooking taste of the food is improved.
In any of the above technical solutions, before the step of controlling the heating device to heat the puffed food in the cooking cavity for the second time according to the second preset temperature, the method further includes: the bottom wall of the puffing cavity or the movable component is controlled to move, so that the puffed food material falls into the cooking cavity from the puffing cavity.
In this technical scheme, before the step of controlling heating device to carry out the second heating to the food material after the expansion in the cooking cavity according to the second preset temperature, the bottom wall is controlled to the lateral wall motion (for example, the bottom wall rotates or moves relative to the lateral wall) makes the expansion cavity open, and the expansion cavity is communicated with the cooking cavity, and the food material that has expanded in the expansion cavity falls into the cooking cavity.
Alternatively, movement of the movable assembly relative to the bottom wall (e.g., rotation or movement of the movable assembly relative to the bottom wall) controls the expansion chamber such that the expansion chamber is opened and the expanded food product in the expansion chamber falls into the cooking chamber. And further, the heating device is controlled to heat and cook the puffed food until the puffed food is cooked, so that the integrity of the whole cooking process is ensured.
In any of the above embodiments, the duration of the first heating is less than the duration of the second heating.
In the technical scheme, the first heating is to expand the surface layer of the food, the temperature must be increased in a short time to expand the surface layer of the food, the duration of the process is not too long, and the phenomenon of scorching of the food caused by overheating of the food is avoided. The second heating is to cook the whole food, and if the duration of the process is too short, the food material cannot be cooked sufficiently, so that the duration of the first heating is smaller than that of the second heating, and better cooking effect is ensured.
In any of the above embodiments, the first preset temperature, the second preset temperature, the duration of the first heating, or the duration of the second heating is determined according to the type or weight of the food material.
In the technical scheme, a heating element of a heating device is controlled to heat food materials in a puffing cavity for the first time according to a first preset temperature, so that the surface of the food materials is puffed rapidly; and then controlling the heating element of the heating device to heat the food materials in the cooking cavity for the second time according to the second preset temperature, so that the food materials are cured. In the technical scheme of the invention, the first heating is to expand the food surface layer, the temperature must be increased in a short time to achieve the effect of expanding the food surface layer, the hardness degree of the food material or the weight of the food material influences the setting of the first preset temperature, and the harder the food material is, the higher the first preset temperature is or the longer the duration of the first heating is, the heavier the food material is, the higher the first preset temperature is or the longer the duration of the first heating is; the second heating is to cure the whole food, the second preset temperature is set lower than the first preset temperature in the process, the heating time is longer, the food material can be cured thoroughly from outside to inside, the hardness degree of the food material or the weight of the food material influences the setting of the second preset temperature, the harder the food material is, the higher the second preset temperature is or the longer the duration of the second heating is, the heavier the food material is, and the higher the second preset temperature is or the longer the duration of the second heating is.
Therefore, according to the type or weight of the food material, the first preset temperature, the second preset temperature, the duration of the first heating or the duration of the second heating are determined, so that not only is a good puffing effect ensured, but also the cooking taste of the food material is ensured.
In any of the above embodiments, the duration of the first heating is in the range of 5s to 180s.
According to the technical scheme, according to the control method, the control expansion assembly heats air according to the first preset temperature, the first preset temperature is controlled in a higher range, the temperature limit of the expansion assembly influences the time limit of expansion treatment, namely, the time for controlling the expansion treatment is shorter when the temperature setting of the control expansion assembly is higher, and the time for controlling the expansion treatment is longer when the temperature setting of the control expansion assembly is lower.
In the embodiment of the invention, the duration time range of the puffing treatment can be controlled within the range of 5s to 180s, so that the puffing process of the surface layer of the food material is more reasonable, and a good puffing effect can be achieved.
In any of the above embodiments, the first predetermined temperature ranges from 180 ℃ to 300 ℃.
In the technical scheme, when the food material is puffed, the puffing temperature is controlled at a first preset temperature. When the puffing temperature is lower than 180 ℃, the temperature is too low, the moisture in the food cannot be quickly evaporated, so that the steam pressure from inside to outside cannot be formed, and the puffing effect cannot be achieved; when the temperature is higher than 300 ℃, the tissue structure of the food material is damaged, and then the nutrition components of the food material are lost.
Therefore, the range of the second preset temperature is limited to 180-300 ℃, so that not only can the nutrient components of the food materials be reserved to a greater extent, but also good puffing effect can be ensured.
Still another aspect of the present invention is to provide a control device of a cooking apparatus, including: a memory storing a program or instructions; the processor is used for realizing the control method of the cooking equipment in the technical scheme when executing the program or the instructions.
The control device of the cooking apparatus provided by the invention realizes the steps of the control method of the cooking apparatus according to any one of the above technical schemes when the program or the instruction is executed by the processor, so that the control device of the cooking apparatus comprises all the beneficial effects of the control method of the cooking apparatus according to any one of the above technical schemes, and the detailed description is omitted.
Still another aspect of the present invention is to provide a readable storage medium having a program or instructions stored thereon, which when executed by a processor, implements the control method of the cooking apparatus in the above technical solution.
The readable storage medium, the program or the instructions provided by the invention realize the steps of the control method of the cooking device according to any one of the above technical schemes when being executed by the processor, so that the readable storage medium comprises all the beneficial effects of the control method of the cooking device according to any one of the above technical schemes, and are not repeated herein.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
fig. 1 illustrates a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 2 shows a flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 3 shows a flow chart of a control method of a cooking apparatus according to another embodiment of the present invention;
fig. 4 shows a schematic block diagram of a control device of a cooking apparatus according to an embodiment of the present invention.
The correspondence between the reference numerals and the component names in fig. 1 is:
102 cooking cavity, 104 puffing component, 1042 puffing cavity, 10422 side wall, 10424 bottom wall, 10426 through hole, 10428 movable component, 1044 heating device, 10442 heating element, 10444 fan, 106 upper cover component.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
It should be noted that all directional indicators (such as up, down, left, right, front, and rear … …) in the embodiments of the present invention are merely used to explain the relative positional relationship, movement, etc. between the components in a particular posture (as shown in the drawings), and if the particular posture is changed, the directional indicator is changed accordingly.
Furthermore, descriptions such as those referred to as "first," "second," and the like, are provided for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implying an order of magnitude of the indicated technical features in the present disclosure. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
In the present invention, unless specifically stated and limited otherwise, the terms "connected," "affixed," and the like are to be construed broadly, and for example, "affixed" may be a fixed connection, a removable connection, or an integral body; can be mechanically or electrically connected; either directly or indirectly, through intermediaries, or both, may be in communication with each other or in interaction with each other, unless expressly defined otherwise. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In addition, the technical solutions of the embodiments of the present invention may be combined with each other, but it is necessary to be based on the fact that those skilled in the art can implement the technical solutions, and when the technical solutions are contradictory or cannot be implemented, the combination of the technical solutions should be considered as not existing, and not falling within the scope of protection claimed by the present invention.
An embodiment of the first aspect of the present invention proposes a cooking apparatus, which is described in detail by fig. 1.
As shown in fig. 1, the cooking apparatus includes:
a cooking cavity 102 for receiving food materials;
bulking assembly 104, bulking assembly 104 includes:
a puffing chamber 1042 for containing food material; and
the heating device 1044 is configured to heat the food material in the puffing chamber 1042 for the first time according to a first preset temperature, puffing the food material, and heat the puffed food material in the cooking chamber 102 for the second time according to a second preset temperature, where the second preset temperature is less than the first preset temperature.
In this embodiment, the food to be cooked is placed in the expansion cavity 1042 of the expansion assembly 104, the heating device 1044 of the expansion assembly 104 is started, the heating device 1044 is rapidly heated to a first preset temperature, and the food in the expansion cavity 1042 of the expansion assembly 104 is heated for the first time according to the first preset temperature, so that the expansion treatment of the food is rapidly completed. After the food material is puffed, the food material falls from the puffing chamber 1042 into the cooking chamber 102, and the heating device 1044 continues to perform the second heating cooking on the puffed food material in the cooking chamber 102 according to the second preset temperature until the food material is cooked, where the second preset temperature is less than the first preset temperature.
In the embodiment of the invention, the food is puffed before being subjected to hot air cooking (secondary heating), on one hand, the heating device 1044 in the puffing assembly 104 is utilized to carry out puffing treatment on the surface of the food in the puffing cavity 1042, in the process, the high temperature rapidly generated by the heating device 1044 rapidly denatures, dehydrates and contracts the protein, starch and other food components on the surface of the food to form a compact surface layer, and cuts off the channel for outwards diffusing internal moisture and nutrient elements, thereby locking the moisture and nutrition of the food, reducing the loss of moisture and nutrition in the cooking process of the food, ensuring the freshness and tenderness of the food, reducing the loss of nutrient components of the food, and further optimizing the cooking effect of the cooking equipment; on the other hand, because the food is always in different high-temperature environments, the whole cooking process can be very fast, so that the cooking speed of the cooking equipment is greatly improved.
In the above embodiment, the heating device 1044 includes:
a heating element 10442 for heating air;
a fan 10444 for blowing the heated air toward the food material.
In this embodiment, during the process of puffing and cooking the food material, the heating element 10442 of the heating device 1044 may rapidly raise the temperature to the first preset temperature to heat the air. The fan 10444 of the heating device 1044 blows the air heated in the process to the food material, heats the food material in the puffing cavity 1042, and the moisture in the food material can quickly evaporate to form steam pressure from inside to outside, so as to cause internal and external pressure difference, so that the food material tissue expands outwards, and the puffing process of the food material is completed.
In the process of hot air cooking of the food material, the heating element of the heating device 1044 can be quickly heated to the second preset temperature to heat the air. The fan 10444 of the heating device 1044 blows the air heated in the process to the food material, and heats the food material in the cooking cavity 102 to complete cooking.
According to the embodiment of the invention, the heating element of the heating device 1044 and the fan 10444 are used for rapidly puffing and cooking the food, so that the difficulty in cooking the food in the cooking process is reduced, and the whole cooking time is shortened.
In any of the above embodiments, the expansion chamber 1042 comprises:
a sidewall 10422;
the bottom wall 10424, the bottom wall 10424 or the side wall 10422 is provided with a through hole 10426, and the puffed food material falls into the cooking cavity 102 through the through hole 10426.
In this embodiment, the expansion chamber 1042 comprises a side wall 10422 and a bottom wall 10424, the bottom wall 10424 or the side wall 10422 being provided with a through hole 10426. On the one hand, in the embodiment of the present invention, the heating device 1044 blows the heated air to the food material, heats the food material in the puffing cavity 1042, so that the food material tissue expands outwards, and puffing is achieved. At this time, the density of the food material becomes smaller after the puffing treatment, so that the hot air generated by the heating device 1044 blows out the puffed food material in the puffing cavity 1042 from the puffing cavity 1042 through the through hole 10426, so that a space is reserved for the food material which is not puffed to continue to complete puffing, the full puffing of all the food materials is ensured, and the puffing effect is optimized.
On the other hand, through the through hole 10426 that the diapire 10424 or lateral wall 10422 of the puffing cavity 1042 set up makes the hot-blast that heating device 1044 produced pass through the realization hot air flow from the through hole, lets the food be heated faster, more even, has guaranteed the puffing temperature to the food is puffed, has accelerated the puffing speed to the food is puffed, has further guaranteed the puffing effect of food.
It should be noted that, the through hole on the bottom wall 10424 may be disposed in the edge area of the bottom wall 10424, so as to avoid the granular food material from leaking out of the through hole.
In any of the above embodiments, the expansion chamber 1042 comprises:
a sidewall 10422;
the bottom wall 10424, the bottom wall 10424 is movably connected with the side wall 10422, and the bottom wall 10424 moves relative to the side wall 10422, so that the puffed food falls into the cooking cavity 102.
In this embodiment, the puffing chamber 1042 includes a side wall 10422 and a bottom wall 10424, the bottom wall 10424 is movably connected with the side wall 10422, and when the bottom wall 10424 moves relative to the side wall 10422 (for example, the bottom wall 10424 rotates or moves relative to the side wall 10422), the puffing chamber 1042 is opened, that is, the puffing chamber 1042 is communicated with the cooking chamber 102, and the puffed food in the puffing chamber 1042 falls into the cooking chamber 102, so that the cooking process from heating and cooking the puffed food by the heating device 1044 to curing is completed, and the integrity of the whole cooking process is ensured.
In any of the above embodiments, the expansion chamber 1042 comprises:
a sidewall 10422;
a bottom wall 10424, the bottom wall 10424 being connected to the side wall 10422; the movable component 10428 is disposed on the bottom wall 10424, and the movable component moves relative to the bottom wall 10424 to make the puffed food material fall into the cooking cavity 102.
In this embodiment, the puffing chamber 1042 includes a side wall 10422 and a bottom wall 10424, a movable component 10428 is disposed on the bottom wall 10424, and when the movable component 10428 moves relative to the bottom wall 10424 (for example, the movable component 10428 rotates or moves relative to the bottom wall 10424), the puffing chamber 1042 is opened, that is, the puffing chamber 1042 is communicated with the cooking chamber 102, and the puffed food in the puffing chamber 1042 falls into the cooking chamber 102, so that the cooking process from heating and cooking the puffed food by the heating device 1044 to curing is completed, and the integrity of the whole cooking process is ensured.
In any of the above embodiments, the cooking apparatus further comprises:
the upper cover assembly 106 is connected with the cooking cavity 102 in an openable and closable manner, and the upper cover assembly 106 is provided with the puffing assembly 104.
In this embodiment, the upper cover assembly 106 is connected with the cooking cavity 102 in an openable manner, and the upper cover assembly 106 is provided with the puffing assembly 104, that is, the puffing assembly 104 is detachably disposed on the upper cover assembly 106, so that on one hand, a user can conveniently detach and clean the cooking cavity.
On the other hand, the puffing assembly 104 is located above the food material, so that the food material can be heated more uniformly when the food material is puffed, and the puffing effect is further optimized.
An embodiment of a second aspect of the present invention proposes a control method of a cooking apparatus, for a cooking apparatus as in the above embodiment, which is described in detail by way of embodiment one and embodiment two.
Example 1
Fig. 2 shows a flow chart of a control method of a cooking apparatus according to an embodiment of the present invention. The control method of the cooking equipment comprises the following steps:
step 202, controlling a heating device to heat the food material in the puffing cavity for the first time according to a first preset temperature, so that the food material is puffed;
step 204, controlling the heating device to heat the puffed food materials in the cooking cavity for the second time according to a second preset temperature, wherein the second preset temperature is smaller than the first preset temperature.
In the embodiment, food materials to be cooked are placed into the puffing cavity of the puffing assembly, the heating device of the puffing assembly is controlled to rapidly heat to a first preset temperature, and the food materials in the puffing cavity of the puffing assembly are heated for the first time according to the first preset temperature, so that puffing treatment of the food materials is rapidly completed. After the food material is puffed, the food material falls into the cooking cavity from the puffing cavity, the heating device is controlled to continuously heat and cook the puffed food material in the cooking cavity for the second time according to a second preset temperature until the food material is cured, and the second preset temperature is smaller than the first preset temperature.
In the embodiment of the invention, the food is puffed before being subjected to hot air cooking (secondary heating), on one hand, a heating device in a puffing assembly is controlled to carry out puffing treatment on the surface of the food in a puffing cavity, in the process, the food components such as protein, starch and the like on the surface of the food are rapidly denatured, dehydrated and contracted by high temperature generated by the heating device to form a compact surface layer, and channels for outwards diffusing internal moisture and nutrient elements are cut off, so that the moisture and nutrition of the food are locked, the loss of the moisture and nutrition in the cooking process of the food is reduced, the freshness of the food is ensured, the loss of nutrient components of the food is reduced, and the cooking effect of cooking equipment is further optimized; on the other hand, because the food is always in different high-temperature environments, the whole cooking process can be very fast, so that the cooking speed of the cooking equipment is greatly improved.
In any of the above embodiments, the step of controlling the heating device specifically includes: controlling the heating device to heat air according to a first preset temperature, and blowing the heated air to the food materials; or controlling the heating device to heat the air according to the second preset temperature and blowing the heated air to the food materials.
In this embodiment, the heating element of the heating device is controlled to heat the air according to the first preset temperature, and then the fan of the heating device is controlled to blow the air heated in the process to the food in the puffing cavity to heat the food in the puffing cavity, so that the surface of the food is puffed rapidly. And controlling the heating element to heat the air according to a second preset temperature, and controlling the fan to blow the air heated in the process to food materials in the cooking cavity, so as to heat the food materials in the cooking cavity, and curing the food materials, wherein the second preset temperature is less than the first preset temperature.
In the embodiment of the invention, in the whole control process, the heating device is controlled to firstly expand the food material and then cook the food material with hot air, so that the cooking time is greatly shortened, and the cooking taste of the food material is improved.
In the above embodiment, the duration of the first heating is smaller than the duration of the second heating.
In this embodiment, the first heating is to expand the surface layer of the food, the temperature must be raised in a short time to expand the surface layer of the food, and the duration of the process is not too long, so as to avoid the phenomenon that the food is burnt due to overheating of the food. The second heating is to cook the whole food, and if the duration of the process is too short, the food material cannot be cooked sufficiently, so that the duration of the first heating is smaller than that of the second heating, and better cooking effect is ensured.
In any of the above embodiments, the first preset temperature, the second preset temperature, the duration of the first heating, or the duration of the second heating is determined according to the kind or weight of the food material.
In the embodiment, a heating element of a heating device is controlled to heat the food in the puffing cavity for the first time according to a first preset temperature, so that the surface of the food is puffed rapidly; and then controlling the heating element of the heating device to heat the food materials in the cooking cavity for the second time according to the second preset temperature, so that the food materials are cured. In the embodiment of the invention, the first heating is to expand the surface layer of the food, the temperature must be increased in a short time to expand the surface layer of the food, and the hardness degree of the food or the weight of the food affects the setting of the first preset temperature, that is, the harder the food is, the higher the first preset temperature is or the longer the duration of the first heating is, the heavier the food is, the higher the first preset temperature is or the longer the duration of the first heating is; the second heating is to cure the whole food, the second preset temperature is set lower than the first preset temperature in the process, the heating time is longer, the food material can be cured thoroughly from outside to inside, the hardness degree of the food material or the weight of the food material influences the setting of the second preset temperature, the harder the food material is, the higher the second preset temperature is or the longer the duration of the second heating is, the heavier the food material is, and the higher the second preset temperature is or the longer the duration of the second heating is.
Therefore, according to the type or weight of the food material, the first preset temperature, the second preset temperature, the duration of the first heating or the duration of the second heating are determined, so that not only is a good puffing effect ensured, but also the cooking taste of the food material is ensured.
In any of the above embodiments, the duration of the first heating is in the range of 5s to 180s.
In this embodiment, according to the control method described above, the control expansion assembly heats the air at the first preset temperature, which is controlled in a higher range, and the temperature limitation of the expansion assembly affects the time limitation of the expansion process, i.e., the higher the temperature setting of the control expansion assembly, the shorter the time for controlling the expansion process, and the lower the temperature setting of the control expansion assembly, the longer the time for controlling the expansion process.
In the embodiment of the invention, the duration time range of the puffing treatment can be controlled within the range of 5s to 180s, so that the puffing process of the surface layer of the food material is more reasonable, and a good puffing effect can be achieved.
In any of the above embodiments, the first predetermined temperature ranges from 180 ℃ to 300 ℃.
In this embodiment, the puffing temperature should be controlled at a first predetermined temperature when puffing the food material. When the puffing temperature is lower than 180 ℃, the temperature is too low, the moisture in the food cannot be quickly evaporated, so that the steam pressure from inside to outside cannot be formed, and the puffing effect cannot be achieved; when the temperature is higher than 300 ℃, the tissue structure of the food material is damaged, and then the nutrition components of the food material are lost.
Therefore, the range of the second preset temperature is limited to 180-300 ℃, so that not only can the nutrient components of the food materials be reserved to a greater extent, but also good puffing effect can be ensured.
Example two
Fig. 3 shows a flow chart of a control method of a cooking apparatus according to another embodiment of the present invention. The control method of the cooking equipment comprises the following steps:
step 302, controlling a heating device to heat the food material in the puffing cavity for the first time according to a first preset temperature so as to puffing the food material;
step 304, controlling the bottom wall of the puffing cavity or the movable component to move, so that the puffed food material falls into the cooking cavity from the puffing cavity;
step 306, controlling the heating device to heat the puffed food materials in the cooking cavity for the second time according to a second preset temperature, wherein the second preset temperature is smaller than the first preset temperature.
In this embodiment, before the step of controlling the heating device to heat the puffed food material in the cooking cavity a second time at the second preset temperature, the bottom wall is controlled to move relative to the side wall (e.g., the bottom wall rotates or moves relative to the side wall) so that the puffing cavity is opened, i.e., the puffing cavity is in communication with the cooking cavity, and the puffed food material in the puffing cavity falls into the cooking cavity.
Alternatively, movement of the movable assembly relative to the bottom wall (e.g., rotation or movement of the movable assembly relative to the bottom wall) controls the expansion chamber such that the expansion chamber is opened and the expanded food product in the expansion chamber falls into the cooking chamber. And further, the heating device is controlled to heat and cook the puffed food until the puffed food is cooked, so that the integrity of the whole cooking process is ensured.
It should be noted that, in the embodiment of the present invention, the density of the food material in the puffing chamber becomes smaller after the first heating is completed, and the hot wind energy generated by the heating device blows the puffed food material out of the puffing chamber through the through holes arranged on the side wall and the bottom wall of the puffing chamber, and falls into the cooking chamber. And then make room for the unexpanded food material to continue to complete expansion, thereby ensuring the full expansion of all the food materials and optimizing the expansion effect.
In the above embodiment, the duration of the first heating is smaller than the duration of the second heating; the duration of the first heating ranges from 5s to 180s; the first preset temperature ranges from 180 ℃ to 300 ℃.
In any of the above embodiments, the first preset temperature, the second preset temperature, the duration of the first heating, or the duration of the second heating is determined according to the kind or weight of the food material. Specifically, the harder the food material, the higher the first preset temperature or the longer the duration of the first heating, the heavier the food material, the higher the first preset temperature or the longer the duration of the first heating; the harder the food material the higher the second preset temperature or the longer the duration of the second heating, the heavier the food material the higher the second preset temperature or the longer the duration of the second heating.
In the specific embodiment of the invention, the control method of the cooking equipment is provided, firstly, a heating device is controlled to heat the food in the puffing cavity for the first time according to the first preset temperature, namely, puffing cooking is carried out until the surface of the food is puffed; and controlling the heating device to heat the puffed food materials in the cooking cavity for the second time according to a second preset temperature, namely, cooking the food materials with hot air until the food materials are completely cured, wherein the second preset temperature is smaller than the first preset temperature.
Taking steak as a cooking food material as an example, two steaks with the same weight and the same size are cooked by adopting the puffing hot air cooking mode of the embodiment and the hot air cooking mode in the related technology respectively, and the obtained test data are shown in table 1:
TABLE 1
As can be seen from table 1, compared with the cooking by the hot air cooking method in the related art, the loss rate of the water in the steak by the puffing hot air cooking method of the embodiment is reduced from 50% to 34% under the same cooking time (same 600 s), and the tenderness of the steak is greatly improved.
It should be noted that, based on the test data of steak cooking in the above embodiment, it can be seen that the puffing hot air cooking method of the present embodiment is used for cooking steak, the puffing time of the first time for steak is 30s, the puffing temperature is 260 ℃, the hot air cooking time of the second time for steak is 570s, the hot air cooking temperature is 180 ℃, the heating time of the first puffing cooking is shorter than the heating time of the second hot air cooking, the temperature of the first puffing cooking is higher than the temperature of the second hot air cooking, and the cooking effect is good.
In addition, the user can confirm the temperature of first time expansion cooking, the temperature of second hot air cooking, the heating time of first time expansion cooking or the heating time of second hot air cooking according to the type (meat, fish, shrimp, etc.) or weight of the food to be cooked, so as to avoid loss of nutrient components of the cooked food, further ensure the freshness of the food, and promote the cooking effect of the cooking equipment on the food cooking.
An embodiment of a third aspect of the present invention proposes a control device for a cooking apparatus, which is described with reference to fig. 4.
Fig. 4 shows a schematic block diagram of a control device 400 of a cooking apparatus according to an embodiment of the present invention. Wherein, the control device 400 of the cooking apparatus comprises:
a memory 402 storing a program or instructions;
the processor 404, when the processor 404 executes a program or instructions, implements the control method of the cooking apparatus in the above embodiment.
The steps of the control method of the cooking apparatus according to any of the embodiments are implemented by the control device 400 of the cooking apparatus, and the program or the instructions are executed by the processor 404, so that the control device 400 of the cooking apparatus includes all the advantages of the control method of the cooking apparatus according to any of the embodiments, and are not described herein.
It is specifically noted that in embodiments of the present invention, memory 402 and processor 404 may be connected by a bus or other means.
Also, the processor 404 may include one or more processing units, and the processor 404 may be a central processing unit (Central Processing Unit, CPU), a digital signal processor (Digital Signal Processor, DSP), an application specific integrated circuit (Application Specific Integrated Circuit, ASIC), a field programmable gate array (Field Programmable Gate Array, FPGA), or the like.
An embodiment of a fourth aspect of the present invention provides a readable storage medium having stored thereon a program or instructions which, when executed by a processor, implement the control method of the cooking apparatus in the above embodiment.
The readable storage medium, program or instruction provided by the present invention, when executed by a processor, implements the steps of the control method of the cooking apparatus according to any one of the embodiments, so that the readable storage medium includes all the beneficial effects of the control method of the cooking apparatus according to any one of the embodiments, which are not described herein.
In particular, in the embodiment of the present invention, the readable storage medium includes a Read-Only Memory (ROM), a random access Memory (Random Access Memory, RAM), a magnetic disk, an optical disk, or the like.
The foregoing description is only illustrative of the present invention and is not intended to limit the scope of the invention, and all equivalent structural changes made by the present invention in the light of the present invention, the description and drawings, or direct/indirect application in other related technical fields are included in the scope of the present invention.
Claims (14)
1. A cooking apparatus, comprising:
the cooking cavity is used for accommodating food materials;
a bulking assembly, the bulking assembly comprising:
the puffing cavity is used for accommodating the food materials; and
the heating device is used for heating air according to a first preset temperature, and heating the food materials in the puffing cavity for the first time by adopting the air heated based on the first preset temperature so as to puff the food materials, wherein the puffed food materials fall into the cooking cavity from the puffing cavity; and
heating air according to a second preset temperature, and adopting the air heated based on the second preset temperature to heat the puffed food in the cooking cavity for the second time, wherein the second preset temperature is smaller than the first preset temperature.
2. Cooking apparatus according to claim 1, wherein the heating means comprises:
A heating member for heating air;
and the fan is used for blowing the heated air to the food materials.
3. The cooking apparatus of claim 1, wherein the puffing chamber comprises:
a sidewall;
the bottom wall or the side wall is provided with a through hole, and the puffed food falls into the cooking cavity through the through hole.
4. The cooking apparatus of claim 1, wherein the puffing chamber comprises:
a sidewall;
the bottom wall is movably connected with the side wall, and moves relative to the side wall, so that the puffed food falls into the cooking cavity.
5. The cooking apparatus of claim 1, wherein the puffing chamber comprises:
a sidewall;
a bottom wall connected to the side wall;
the movable assembly is arranged on the bottom wall, and the movable assembly moves relative to the bottom wall to enable the puffed food to fall into the cooking cavity.
6. Cooking apparatus according to any one of claims 1 to 5, further comprising:
the upper cover assembly is connected with the cooking cavity in an openable and closable manner, and the puffing assembly is arranged on the upper cover assembly.
7. A control method of a cooking apparatus, wherein the cooking apparatus includes a cooking chamber, a puffing chamber, and a heating device, the control method comprising:
controlling the heating device to heat air according to a first preset temperature, and heating the food materials in the puffing cavity for the first time by adopting the air heated based on the first preset temperature to puffing the food materials, wherein the puffed food materials fall into the cooking cavity from the puffing cavity;
controlling the heating device to heat air according to a second preset temperature, and adopting the air heated based on the second preset temperature to heat the puffed food in the cooking cavity for the second time, wherein the second preset temperature is smaller than the first preset temperature.
8. The method of controlling a cooking apparatus according to claim 7, further comprising, before the step of controlling the heating means to heat the puffed food in the cooking chamber a second time at a second preset temperature:
and controlling the bottom wall of the puffing cavity or the movable component to move, so that the puffed food material falls into the cooking cavity from the puffing cavity.
9. The control method of a cooking apparatus according to claim 7 or 8, wherein,
the duration of the first heating is less than the duration of the second heating.
10. The control method of a cooking apparatus according to claim 9, characterized by further comprising:
and determining the first preset temperature, the second preset temperature, the duration of the first heating or the duration of the second heating according to the type or the weight of the food materials.
11. The method for controlling a cooking apparatus according to claim 9, wherein,
the duration of the first heating ranges from 5s to 180s.
12. The control method of a cooking apparatus according to claim 7 or 8, wherein,
the first preset temperature ranges from 180 ℃ to 300 ℃.
13. A control device of a cooking apparatus, characterized by comprising:
a memory storing a program or instructions;
a processor which when executing the program or instructions implements the control method of a cooking apparatus as claimed in any one of claims 7 to 12.
14. A readable storage medium having stored thereon a program or instructions, which when executed by a processor, implement a method of controlling a cooking apparatus according to any one of claims 7 to 12.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108289560A (en) * | 2015-11-05 | 2018-07-17 | 皇家飞利浦有限公司 | The method and apparatus for cooking cereal-granules |
| WO2018153967A1 (en) * | 2017-02-24 | 2018-08-30 | Koninklijke Philips N.V. | Method and apparatus for cooking starch-containing food |
| CN211484021U (en) * | 2020-01-08 | 2020-09-15 | 佛山市顺德区庆菱压铸制品有限公司 | Slow cooker with air frying function |
| CN111657735A (en) * | 2019-03-05 | 2020-09-15 | 佛山市顺德区美的电热电器制造有限公司 | Control method of cooking appliance and cooking appliance |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108289560A (en) * | 2015-11-05 | 2018-07-17 | 皇家飞利浦有限公司 | The method and apparatus for cooking cereal-granules |
| WO2018153967A1 (en) * | 2017-02-24 | 2018-08-30 | Koninklijke Philips N.V. | Method and apparatus for cooking starch-containing food |
| CN111657735A (en) * | 2019-03-05 | 2020-09-15 | 佛山市顺德区美的电热电器制造有限公司 | Control method of cooking appliance and cooking appliance |
| CN211484021U (en) * | 2020-01-08 | 2020-09-15 | 佛山市顺德区庆菱压铸制品有限公司 | Slow cooker with air frying function |
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