WO2023174417A1 - Refrigerator and control method for ultrasonic treatment apparatus thereof - Google Patents

Refrigerator and control method for ultrasonic treatment apparatus thereof Download PDF

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Publication number
WO2023174417A1
WO2023174417A1 PCT/CN2023/082237 CN2023082237W WO2023174417A1 WO 2023174417 A1 WO2023174417 A1 WO 2023174417A1 CN 2023082237 W CN2023082237 W CN 2023082237W WO 2023174417 A1 WO2023174417 A1 WO 2023174417A1
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WO
WIPO (PCT)
Prior art keywords
pickling
control method
height
ultrasonic transducer
liquid
Prior art date
Application number
PCT/CN2023/082237
Other languages
French (fr)
Chinese (zh)
Inventor
王丽燕
Original Assignee
青岛海尔电冰箱有限公司
海尔智家股份有限公司
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Publication of WO2023174417A1 publication Critical patent/WO2023174417A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • 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

Definitions

  • the present invention relates to the field of refrigeration and freezing equipment, and in particular to a refrigerator and a control method of an ultrasonic treatment device thereof.
  • the switch of the existing ultrasonic pickling device is usually set on the device shell, and the user needs to manually turn it on and off.
  • the pickling scenario of food is generally pickling during the day and cooking at night, or pickling at night and cooking the next morning.
  • the manual start and stop method of the ultrasonic pickling device is more inconvenient, and the pickling time of food is difficult to control, which can easily lead to If the food is salty due to being marinated for too long, or bland due to being marinated for too short a time, the user experience is poor, so there is room for improvement.
  • An object of the first aspect of the present invention is to remotely control the start and stop of the ultrasonic processing device, accurately control the marinating time of the ingredients, and ensure the taste of the marinated ingredients.
  • a further object of the first aspect of the present invention is to timely separate the pickled food materials from the pickling liquid to prevent the food materials from having a salty taste due to excessive absorption of salt.
  • a second object of the present invention is to provide a refrigerator.
  • the invention provides a control method for an ultrasonic treatment device.
  • the ultrasonic treatment device includes a container for holding pickling liquid and an ultrasonic transducer arranged on the periphery of the container.
  • the control method includes:
  • the ultrasonic treatment device further includes a storage rack arranged in the container, the storage rack has a function for lowering the food materials to the first position height where the food is immersed in the pickling liquid, and the food is raised to the second position height where it is separated from the pickling liquid;
  • the step of turning on the ultrasonic transducer according to the start command it also includes:
  • the method further includes:
  • the step of turning off the ultrasonic transducer it also includes:
  • the container has an independent pickling area and a liquid storage area, a storage rack is provided in the pickling area, and the liquid storage area is used to provide the pickling area with pickling liquid for pickling ingredients;
  • the method further includes:
  • the step of turning off the ultrasonic transducer it also includes:
  • the salt weight is 0.8% to 1.5% of the weight of the food material.
  • a salinity detection device is provided in the container, and both the initial concentration and the real-time concentration are measured by the salinity detection device.
  • the invention provides a refrigerator, including:
  • An ultrasonic treatment device is installed in the storage room.
  • a controller which includes a memory and a processor.
  • a control program is stored in the memory and the control program is processed. It is used to implement any of the above control methods when the controller is executed.
  • the control method of the ultrasonic treatment device of the present invention remotely controls the ultrasonic transducer through a mobile terminal, which improves the convenience of starting and stopping the ultrasonic treatment device.
  • the starting of the ultrasonic treatment device is no longer restricted by the user's location.
  • the marinating time of the food can be accurately controlled, making the pickled food taste better.
  • the shelf is adjusted to the second position height, so that the food material can be separated from the pickling liquid, effectively solving the problem that the user cannot Remove the ingredients from the pickling liquid in time.
  • the ingredients will absorb excessive salt and cause a salty taste.
  • Figure 1 is a schematic structural diagram of a refrigerator according to an embodiment of the present invention.
  • Figure 2 is a schematic structural diagram of an ultrasonic treatment device according to an embodiment of the present invention.
  • Figure 3 is a cross-sectional view of an ultrasonic treatment device according to an embodiment of the present invention.
  • Figure 4 is a structural block diagram of a refrigerator according to an embodiment of the present invention.
  • Figure 5 is a schematic diagram of a control method of an ultrasonic treatment device according to an embodiment of the present invention.
  • Figure 6 is a flow chart of a control method of an ultrasonic treatment device according to an embodiment of the present invention.
  • FIG. 1 is a schematic structural diagram of the refrigerator 10 according to an embodiment of the present invention.
  • the refrigerator 10 generally includes a box 100.
  • the box 100 is formed by one or more There are three storage compartments 110.
  • the storage compartment 110 can be configured into a refrigerated storage compartment 110, a frozen storage compartment 110 according to the refrigeration temperature.
  • Storage compartment 110 variable temperature storage compartment 110. Specifically, the number, functions, layout, etc. of the storage compartments 110 can be configured according to actual needs.
  • An ultrasonic processing device 200 is provided in the storage compartment 110.
  • the ultrasonic processing device 200 is mainly used for auxiliary pickling of food ingredients to improve the pickling speed and pickling effect of the food ingredients.
  • the storage compartment 110 in which it is located may be the refrigerator 10.
  • the temperature of the refrigerated storage compartment 110 is configured at 0°C to 10°C to provide a low-temperature environment for marinating ingredients, inhibit the growth and reproduction of bacteria, and prevent the ingredients from spoiling during the marinating process.
  • FIG. 2 is a schematic diagram of an ultrasonic treatment device 200 according to an embodiment of the present invention.
  • the ultrasonic treatment device 200 may include a container 210 and an ultrasonic transducer 220 disposed around the container 210.
  • the container 210 is mainly used to hold pickles. When marinating, the food materials are soaked in the pickling liquid.
  • the ultrasonic action generated by the ultrasonic transducer 220 can accelerate the molecular movement of the pickling liquid, thereby improving the pickling speed and pickling effect of the food materials.
  • the ultrasonic treatment device 200 may also include a storage rack 230, which is elevatingly installed in the container 210, and has the function of lowering the food materials to a first position height of being immersed in the pickling liquid, and raising the food materials to a height out of the pickling liquid.
  • the second position height of the liquid Before the marinating begins, by adjusting the shelf 230 to the first height, the ingredients can be immersed in the marinating liquid for marinating. After the marinating is completed, by adjusting the shelf 230 to the second height position, the ingredients can be separated from the marinating liquid, and the marinating time of the ingredients can be accurately controlled, effectively solving the problem caused by the user not picking up the ingredients in time and the ingredients being over-soaked. This causes a salty taste problem.
  • the container 210 is in the shape of a box.
  • the container 210 has an independently arranged marinating area 211 and a liquid storage area 212 in the length direction.
  • the upper part of the marinating area 211 is open, and the storage rack 230 can be raised and lowered.
  • the storage rack 230 can be welded by criss-crossing stainless steel pipes, and can be raised and lowered in a variety of ways, for example, driven up and down by a motor.
  • the liquid storage area 212 mainly provides the pickling area 211 with the pickling liquid required for pickling the ingredients. It has a liquid injection port on the side facing the pickling area 211, and is equipped with a valve at the liquid injection port.
  • a salinity detection device 240 can also be provided in the pickling area 211.
  • the salinity detection device 240 can be a salinity sensor.
  • the salinity sensor can be used to detect the initial concentration of the pickling liquid and the real-time concentration during the pickling period to obtain the pickling liquid.
  • the initial salt content and the current salt content The difference between the initial salt content and the current salt content is the salt content in the food.
  • the ultrasonic processing device 200 is turned off and the Adjusting the height of the rack 230 to the second position can optimize the taste of the marinated ingredients.
  • the salt weight can be 0.8% to 1.5% of the weight of the food material. It has been confirmed by a large number of experiments that when the salt content of the ingredients after marinating is between 0.8% and 1.5%, the ingredients have the best taste, are appropriately salty and salty, and can be accepted by the majority of users.
  • FIG. 4 is a structural block diagram of the refrigerator 10 according to an embodiment of the present invention.
  • the refrigerator 10 with the ultrasonic treatment device 200 may also be provided with a controller 300 .
  • the controller 300 may include a memory 320 and a processor 310.
  • the memory 320 stores a control program 321.
  • the control program 321 is executed by the processor 310, it is used to implement the control method of the ultrasonic treatment device 200 of this embodiment.
  • the controller 300 is connected with the ultrasonic transducer 220 via signals, and is used to control the ultrasonic transducer 220 to start and stop.
  • the controller 300 may be integrated on the main control board of the refrigerator 10 , or may be separately provided adjacent to the ultrasonic transducer 220 .
  • the controller 300 can further be connected with the main control device via signals, provide the main control device with the operating status of the ultrasonic transducer 220, and receive control instructions from the main control device.
  • the controller 300 can be implemented by various devices with certain data processing capabilities.
  • the controller 300 can include a processor 310, a memory 320, an input/output interface, etc.
  • FIG. 5 is a schematic diagram of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 5 , the control method at least includes the following steps S102 to S110.
  • Step S102 receive the startup command issued by the mobile terminal 400
  • the mobile terminal 400 may be various terminal devices that are bound to the ultrasonic treatment device 200 and have communication capabilities, such as smart phones, smart watches, smart bracelets, etc.
  • Step S104 Turn on the ultrasonic transducer 220 according to the starting instruction.
  • Step S106 Obtain the initial concentration of the pickling liquid and the real-time concentration during the pickling period.
  • Step S108 Determine whether the salt content in the food material reaches the standard based on the initial concentration and real-time concentration.
  • Step S110 if yes, turn off the ultrasonic transducer 220.
  • the control method of the ultrasonic treatment device 200 in the embodiment of the present invention remotely controls the ultrasonic transducer 220 through the mobile terminal 400, which improves the convenience of starting and stopping the ultrasonic treatment device 200.
  • the starting of the ultrasonic treatment device 200 is no longer affected by the location of the user. limit.
  • the marinating time of the food can be accurately controlled, making the pickled food taste better.
  • the user wants to cook ingredients at six o'clock after work, and the time required for marinating the ingredients is 30 minutes, then the user can issue a start command through the mobile terminal 400 at half past five. When the user returns home at six o'clock, the ingredients will be marinated. At this time, the ingredients can be taken out of the pickling liquid to prevent the ingredients from tasting salty due to excessive absorption of salt.
  • the user can set the start command on the mobile terminal 400 in advance at 8:30. , without performing any other operations, when the time reaches half past eight, the mobile terminal 400 can automatically send a start command to pickle the ingredients, which improves the user's experience.
  • the height information of the shelf 230 can also be obtained first, and then it is determined whether the shelf 230 is in the first position based on the height information. position height, when the shelf 230 is at the first position height, that is, after the food is immersed in the pickling liquid, the ultrasonic transducer 220 is started again.
  • the shelf 230 is adjusted to the first position height, and then the ultrasonic transducer 220 is started, thereby ensuring effective pickling of the ingredients.
  • the shelf 230 can also be adjusted to the second position height, so that the marinated ingredients can be separated from the marinating liquid to prevent the marinated ingredients from being soaked in the marinade for a long time. It absorbs too much salt in the liquid to avoid making the food taste too salty.
  • the step of obtaining the height information of the shelf 230 it can also be determined whether the filling height of the pickling liquid in the pickling area 211 reaches the preset height. When the filling height reaches the preset height Afterwards, the height information of the shelf 230 is obtained.
  • the filling height can be set in advance to ensure that after the shelf 230 is adjusted to the first height, the ingredients can be at least partially immersed in the pickling liquid.
  • the user needs to add pickling liquid to the pickling area 211 liquid, or replenish the pickling liquid in the liquid storage area 212, and then fill it from the liquid storage area 212 to the pickling area 211.
  • a prompt signal for indicating that the pickling liquid is insufficient can be sent to the mobile terminal 400, so that Users should replenish the pickling liquid in time.
  • a shutdown request may also be sent to the mobile terminal 400, and then it is determined whether a shutdown instruction issued by the mobile terminal 400 based on the shutdown request is received. After receiving the shutdown instruction issued by the mobile terminal 400 , and then turn off the ultrasonic transducer 220, so that the starting and stopping of the ultrasonic transducer 220 can be completely implemented by the user based on the mobile terminal 400.
  • FIG. 6 is a flow chart of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 6 , the control method at least includes the following steps S202 to S226.
  • Step S202 Receive the startup command issued by the mobile terminal 400.
  • Step S204 Fill the pickling area 211 with pickling liquid.
  • Step S206 Determine whether the filling height of the pickling liquid in the pickling area 211 reaches a preset height. If so, execute step S208.
  • Step S208 Obtain the height information of the shelf 230.
  • Step S210 Determine whether the shelf 230 is at the first position height according to the height information. If yes, execute step S214. If not, execute step S212.
  • Step S212 adjust the storage rack 230 to the first position height.
  • Step S214 turn on the ultrasonic transducer 220.
  • Step S216 Obtain the initial concentration of the pickling liquid and the real-time concentration during the pickling period.
  • Step S218 Determine whether the salt content in the food material reaches the standard based on the initial concentration and real-time concentration. If so, execute step S220.
  • Step S220 Send a shutdown request to the mobile terminal 400.
  • Step S222 Determine whether a shutdown instruction issued by the mobile terminal 400 based on the shutdown request is received. If yes, execute step S224.
  • Step S224 turn off the ultrasonic transducer 220.
  • Step S226, adjust the storage rack 230 to the second position height.
  • embodiments of the present invention can achieve the following beneficial effects:
  • the control method of the ultrasonic treatment device 200 in the embodiment of the present invention remotely controls the ultrasonic transducer 220 through the mobile terminal 400, which improves the convenience of starting and stopping the ultrasonic treatment device 200.
  • the starting of the ultrasonic treatment device 200 is no longer affected by the location of the user. limit.
  • the marinating time of the food can be accurately controlled, making the pickled food taste better.
  • the shelf 230 is adjusted to the second position height, so that the food material can be separated from the pickling liquid, effectively solving the problem. This solves the problem of salty taste due to the excessive absorption of salt by the food because the user cannot remove the food from the pickling liquid in time.

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  • Chemical & Material Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
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Abstract

The present invention provides a refrigerator and a control method for an ultrasonic treatment apparatus thereof. The ultrasonic treatment apparatus comprises a container for holding a marinade, and an ultrasonic transducer arranged at the periphery of the container. The control method comprises: receiving a start instruction issued by a mobile terminal; starting the ultrasonic transducer according to the start instruction; obtaining an initial concentration of the marinade and a real-time concentration during marination; determining whether a salt content in food reaches a standard according to the initial concentration and the real-time concentration; and if yes, stopping the ultrasonic transducer. The advantages of the present invention are to remotely control starting and stopping of the ultrasonic treatment apparatus, thereby improving the convenience of food marination, and also to prevent food from being excessively marinated, thereby ensuring the taste of the food after marination.

Description

一种冰箱及其超声处理装置的控制方法A control method for a refrigerator and its ultrasonic treatment device 技术领域Technical field
本发明涉及冷藏冷冻设备领域，特别是涉及一种冰箱及其超声处理装置的控制方法。The present invention relates to the field of refrigeration and freezing equipment, and in particular to a refrigerator and a control method of an ultrasonic treatment device thereof.
背景技术Background technique
近年来，随着人们饮食结构的变化，腌制工序已逐渐成为肉制品加工过程中不可或缺的环节。为提高腌制速度，现有技术中出现了较多改进方案，其中超声辅助腌制最为广大用户所青睐。In recent years, with the changes in people's dietary structure, the pickling process has gradually become an indispensable link in the processing of meat products. In order to improve the pickling speed, many improvement schemes have appeared in the existing technology, among which ultrasonic-assisted pickling is the most favored by the majority of users.
现有的超声腌制装置，其开关通常设置在装置外壳上，需要用户手动开停。实际应用中，食物的腌制场景一般是白天腌制晚上烹饪，或者晚上腌制第二天早晨烹饪，而超声腌制装置手动开停的方式较为不便，食物的腌制时长不易控制，容易导致食物因腌制时间过长而较咸，或腌制时间过短而较淡，用户的使用体验感较差，因此还有待改善。The switch of the existing ultrasonic pickling device is usually set on the device shell, and the user needs to manually turn it on and off. In practical applications, the pickling scenario of food is generally pickling during the day and cooking at night, or pickling at night and cooking the next morning. However, the manual start and stop method of the ultrasonic pickling device is more inconvenient, and the pickling time of food is difficult to control, which can easily lead to If the food is salty due to being marinated for too long, or bland due to being marinated for too short a time, the user experience is poor, so there is room for improvement.
发明内容Contents of the invention
本发明第一方面的一个目的是要远程控制超声处理装置的启停，精确把控食材的腌制时长，保障食材腌制后的口感。An object of the first aspect of the present invention is to remotely control the start and stop of the ultrasonic processing device, accurately control the marinating time of the ingredients, and ensure the taste of the marinated ingredients.
本发明第一方面的一个进一步的目的是要及时地将腌制完成的食材从腌制液中脱离出来，防止食材因过度吸收盐分而口感较咸。A further object of the first aspect of the present invention is to timely separate the pickled food materials from the pickling liquid to prevent the food materials from having a salty taste due to excessive absorption of salt.
本发明第二方面的目的是要提供一种冰箱。A second object of the present invention is to provide a refrigerator.
特别地，根据本发明的第一方面，本发明提供了一种超声处理装置的控制方法，超声处理装置包括盛放腌制液的容器以及设置在容器外周的超声换能器，控制方法包括：In particular, according to the first aspect of the invention, the invention provides a control method for an ultrasonic treatment device. The ultrasonic treatment device includes a container for holding pickling liquid and an ultrasonic transducer arranged on the periphery of the container. The control method includes:
接收移动终端下发的启动指令；Receive the startup command issued by the mobile terminal;
根据启动指令开启超声换能器；Turn on the ultrasonic transducer according to the start command;
获取腌制液的初始浓度及腌制期间的实时浓度；Obtain the initial concentration of the pickling liquid and the real-time concentration during the pickling period;
根据初始浓度和实时浓度判断食材内的含盐量是否达标；Determine whether the salt content in the food meets the standard based on the initial concentration and real-time concentration;
若是，关闭超声换能器。If so, turn off the ultrasound transducer.
可选地，超声处理装置还包括设置在容器内的置物架，置物架具有将食材下降 至浸入腌制液的第一位置高度，以及将食材上升至脱离腌制液的第二位置高度；Optionally, the ultrasonic treatment device further includes a storage rack arranged in the container, the storage rack has a function for lowering the food materials to the first position height where the food is immersed in the pickling liquid, and the food is raised to the second position height where it is separated from the pickling liquid;
在根据启动指令开启超声换能器的步骤之前，还包括：Before the step of turning on the ultrasonic transducer according to the start command, it also includes:
获取置物架的高度信息；Get the height information of the shelf;
根据高度信息判断置物架是否处于第一位置高度；Determine whether the shelf is at the first height based on the height information;
若是，执行启动超声换能器的步骤。If so, perform the steps to activate the ultrasound transducer.
可选地，在根据高度信息判断置物架是否处于第一位置高度的步骤之后，还包括：Optionally, after the step of determining whether the shelf is at the first position height based on the height information, the method further includes:
若置物架未处于第一位置高度，则将置物架调整至第一位置高度；If the storage rack is not at the first position height, adjust the storage rack to the first position height;
然后，执行启动超声换能器的步骤。Then, perform the steps to activate the ultrasound transducer.
可选地，在关闭超声换能器的步骤之后，还包括：Optionally, after the step of turning off the ultrasonic transducer, it also includes:
将置物架调整至第二位置高度。Adjust the shelf to the second height position.
可选地，容器内具有独立的腌制区和储液区，腌制区内设置有置物架，储液区用于为腌制区提供腌制食材的腌制液；Optionally, the container has an independent pickling area and a liquid storage area, a storage rack is provided in the pickling area, and the liquid storage area is used to provide the pickling area with pickling liquid for pickling ingredients;
在获取置物架的高度信息的步骤之前，还包括：Before the step of obtaining the height information of the shelf, also include:
判断腌制区内的腌制液的充注高度是否到达预设高度；Determine whether the filling height of the pickling liquid in the pickling area reaches the preset height;
若是，执行获取置物架的高度信息的步骤。If yes, perform the steps of obtaining the height information of the shelf.
可选地，在判断腌制区内的腌制液的充注高度是否到达预设高度的步骤之后，还包括：Optionally, after the step of determining whether the filling height of the pickling liquid in the pickling area reaches the preset height, the method further includes:
若腌制区内的腌制液未到达预设高度，则向移动终端发送用于提示腌制液不足的提示信号。If the pickling liquid in the pickling area does not reach the preset height, a prompt signal for insufficient pickling liquid is sent to the mobile terminal.
可选地，在关闭超声换能器的步骤之前，还包括：Optionally, before the step of turning off the ultrasonic transducer, it also includes:
向移动终端发送关闭请求；Send a shutdown request to the mobile terminal;
判断是否接收到移动终端基于关闭请求下发的关闭指令；Determine whether a shutdown instruction issued by the mobile terminal based on the shutdown request is received;
若是，执行关闭超声换能器的步骤。If so, perform the steps to turn off the ultrasound transducer.
可选地，当食材内的含盐量达标时，盐分重量为食材重量的0.8％～1.5％。Optionally, when the salt content in the food material reaches the standard, the salt weight is 0.8% to 1.5% of the weight of the food material.
可选地，容器内设置有盐度检测装置，初始浓度和实时浓度均通过盐度检测装置测得。Optionally, a salinity detection device is provided in the container, and both the initial concentration and the real-time concentration are measured by the salinity detection device.
根据本发明的第二方面，本发明提供了一种冰箱，包括：According to a second aspect of the invention, the invention provides a refrigerator, including:
箱体，其内限定有储物间室；A box with storage compartments defined within it;
超声处理装置，设置在储物间室内；以及An ultrasonic treatment device is installed in the storage room; and
控制器，其包括存储器和处理器，存储器内存储有控制程序，控制程序被处理 器执行时用于实现上述中任意一种控制方法。A controller, which includes a memory and a processor. A control program is stored in the memory and the control program is processed. It is used to implement any of the above control methods when the controller is executed.
本发明的超声处理装置的控制方法，通过移动终端远程控制超声换能器，提高了超声处理装置启停的便利性，超声处理装置的开启不再受用户所在地域的限制。通过获取腌制液初始浓度和实时浓度来确定食材内含盐量是否达标的方式能够精确控制食材的腌制时长，使得腌制后的食材口感较佳。The control method of the ultrasonic treatment device of the present invention remotely controls the ultrasonic transducer through a mobile terminal, which improves the convenience of starting and stopping the ultrasonic treatment device. The starting of the ultrasonic treatment device is no longer restricted by the user's location. By obtaining the initial concentration and real-time concentration of the pickling liquid to determine whether the salt content in the food meets the standard, the marinating time of the food can be accurately controlled, making the pickled food taste better.
进一步地，本发明的超声处理装置的控制方法，当食材内的含盐量达标后，将置物架调整至第二位置高度，使得食材能够从腌制液中脱离出来，有效解决了因用户不能及时将食材从腌制液中捞出，食材过度吸收盐分而造成口感较咸的问题。Furthermore, according to the control method of the ultrasonic treatment device of the present invention, when the salt content in the food material reaches the standard, the shelf is adjusted to the second position height, so that the food material can be separated from the pickling liquid, effectively solving the problem that the user cannot Remove the ingredients from the pickling liquid in time. The ingredients will absorb excessive salt and cause a salty taste.
根据下文结合附图对本发明具体实施例的详细描述，本领域技术人员将会更加明了本发明的上述以及其他目的、优点和特征。From the following detailed description of specific embodiments of the present invention in conjunction with the accompanying drawings, those skilled in the art will further understand the above and other objects, advantages and features of the present invention.
附图说明Description of the drawings
通过阅读下文优选实施方式的详细描述，各种其他的优点和益处对于本领域普通技术人员将变得清楚明了。附图仅用于示出优选实施方式的目的，而并不认为是对本发明的限制。而且在整个附图中，用相同的参考符号表示相同的部件。在附图中：Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are for the purpose of illustrating preferred embodiments only and are not to be construed as limiting the invention. Also throughout the drawings, the same reference characters are used to designate the same components. In the attached picture:
图1是根据本发明一个实施例的冰箱的结构示意图；Figure 1 is a schematic structural diagram of a refrigerator according to an embodiment of the present invention;
图2是根据本发明一个实施例的超声处理装置的结构示意图；Figure 2 is a schematic structural diagram of an ultrasonic treatment device according to an embodiment of the present invention;
图3是根据本发明一个实施例的超声处理装置的剖视图；Figure 3 is a cross-sectional view of an ultrasonic treatment device according to an embodiment of the present invention;
图4是根据本发明一个实施例的冰箱的结构框图；Figure 4 is a structural block diagram of a refrigerator according to an embodiment of the present invention;
图5是根据本发明一个实施例的超声处理装置的控制方法的示意图；Figure 5 is a schematic diagram of a control method of an ultrasonic treatment device according to an embodiment of the present invention;
图6是根据本发明一个实施例的超声处理装置的控制方法的流程图。Figure 6 is a flow chart of a control method of an ultrasonic treatment device according to an embodiment of the present invention.
具体实施方式Detailed ways
下面将参照附图更详细地描述本公开的示例性实施例。虽然附图中显示了本公开的示例性实施例，然而应当理解，可以以各种形式实现本公开而不应被这里阐述的实施例所限制。相反，提供这些实施例是为了能够更透彻地理解本公开，并且能够将本公开的范围完整的传达给本领域的技术人员。Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to provide a thorough understanding of the disclosure, and to fully convey the scope of the disclosure to those skilled in the art.
本发明首先提供了一种冰箱10，图1是根据本发明一个实施例的冰箱10的结构示意图，参照图1，冰箱10一般性地可包括箱体100，箱体100内形成由一个或多个储物间室110，储物间室110根据制冷温度可以被配置成冷藏储物间室110、冷冻 储物间室110、变温储物间室110。具体地，储物间室110的数量、功能、布局方式等可以根据实际需求进行配置。The present invention first provides a refrigerator 10. Figure 1 is a schematic structural diagram of the refrigerator 10 according to an embodiment of the present invention. Referring to Figure 1, the refrigerator 10 generally includes a box 100. The box 100 is formed by one or more There are three storage compartments 110. The storage compartment 110 can be configured into a refrigerated storage compartment 110, a frozen storage compartment 110 according to the refrigeration temperature. Storage compartment 110, variable temperature storage compartment 110. Specifically, the number, functions, layout, etc. of the storage compartments 110 can be configured according to actual needs.
储物间室110内设置有超声处理装置200，超声处理装置200主要用于食材的辅助腌制，提高食材的腌制速度和腌制效果，其所在的储物间室110可以为冰箱10的冷藏储物间室110，冷藏储物间室110的温度配置为0℃～10℃，以便为食材的腌制提供低温环境，抑制细菌的生长和繁殖，防止食材在腌制过程中腐败变质。An ultrasonic processing device 200 is provided in the storage compartment 110. The ultrasonic processing device 200 is mainly used for auxiliary pickling of food ingredients to improve the pickling speed and pickling effect of the food ingredients. The storage compartment 110 in which it is located may be the refrigerator 10. The temperature of the refrigerated storage compartment 110 is configured at 0°C to 10°C to provide a low-temperature environment for marinating ingredients, inhibit the growth and reproduction of bacteria, and prevent the ingredients from spoiling during the marinating process.
图2是根据本发明一个实施例的超声处理装置200的示意图，参照图2，超声处理装置200可包括容器210以及设置在容器210外周的超声换能器220，容器210主要用于盛放腌制液，腌制时将食材浸泡在腌制液中，利用超声换能器220产生的超声作用可以加快腌制液的分子运动，从而提高食材的腌制速度和腌制效果。FIG. 2 is a schematic diagram of an ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 2 , the ultrasonic treatment device 200 may include a container 210 and an ultrasonic transducer 220 disposed around the container 210. The container 210 is mainly used to hold pickles. When marinating, the food materials are soaked in the pickling liquid. The ultrasonic action generated by the ultrasonic transducer 220 can accelerate the molecular movement of the pickling liquid, thereby improving the pickling speed and pickling effect of the food materials.
进一步地，超声处理装置200还可以包括置物架230，置物架230可升降的安装在容器210内，其具有将食材下降至浸入腌制液的第一位置高度，以及将食材上升至脱离腌制液的第二位置高度。在腌制开始前，通过将置物架230调整至第一位置高度，可以使食材浸入腌制液中进行腌制。在腌制完成后，通过将置物架230调整至第二位置高度，可以使食材脱离腌制液，精确地控制了食材的腌制时长，有效解决因用户取捞不及时、食材被过度浸泡而造成口感较咸的问题。Further, the ultrasonic treatment device 200 may also include a storage rack 230, which is elevatingly installed in the container 210, and has the function of lowering the food materials to a first position height of being immersed in the pickling liquid, and raising the food materials to a height out of the pickling liquid. The second position height of the liquid. Before the marinating begins, by adjusting the shelf 230 to the first height, the ingredients can be immersed in the marinating liquid for marinating. After the marinating is completed, by adjusting the shelf 230 to the second height position, the ingredients can be separated from the marinating liquid, and the marinating time of the ingredients can be accurately controlled, effectively solving the problem caused by the user not picking up the ingredients in time and the ingredients being over-soaked. This causes a salty taste problem.
本实施方式中，容器210为盒体状，容器210的长度方向上具有独立设置的腌制区211和储液区212，其中，腌制区211的上方为敞口，置物架230可升降地设置在腌制区211内，置物架230可以由纵横交错的不锈钢管焊接而成，其升降方式可以有多种，例如，通过电机驱动升降。储液区212主要为腌制区211提供腌制食材所需的腌制液，其朝向腌制区211的一侧具有注液口，并于注液口处配设有阀门。In this embodiment, the container 210 is in the shape of a box. The container 210 has an independently arranged marinating area 211 and a liquid storage area 212 in the length direction. The upper part of the marinating area 211 is open, and the storage rack 230 can be raised and lowered. Disposed in the pickling area 211, the storage rack 230 can be welded by criss-crossing stainless steel pipes, and can be raised and lowered in a variety of ways, for example, driven up and down by a motor. The liquid storage area 212 mainly provides the pickling area 211 with the pickling liquid required for pickling the ingredients. It has a liquid injection port on the side facing the pickling area 211, and is equipped with a valve at the liquid injection port.
腌制区211内还可以设置有盐度检测装置240，盐度检测装置240可以为盐度传感器，利用盐度传感器检测腌制液的初始浓度以及腌制期间的实时浓度可以得出腌制液的初始含盐量以及当前含盐量，初始含盐量与当前含盐量的差值即为食材内的含盐量，当食材内的含盐量达标时，关闭超声处理装置200，将置物架230调整至第二位置高度可以使食材腌制后的口感最佳。A salinity detection device 240 can also be provided in the pickling area 211. The salinity detection device 240 can be a salinity sensor. The salinity sensor can be used to detect the initial concentration of the pickling liquid and the real-time concentration during the pickling period to obtain the pickling liquid. The initial salt content and the current salt content. The difference between the initial salt content and the current salt content is the salt content in the food. When the salt content in the food reaches the standard, the ultrasonic processing device 200 is turned off and the Adjusting the height of the rack 230 to the second position can optimize the taste of the marinated ingredients.
优选地，当食材内的含盐量达标时，盐分重量可以为食材重量的0.8％～1.5％。经大量实验证实，食材腌制完成后其含盐量在0.8％～1.5％时，食材的口感最佳，咸淡适宜，能够被广大用户所接受。Preferably, when the salt content in the food material reaches the standard, the salt weight can be 0.8% to 1.5% of the weight of the food material. It has been confirmed by a large number of experiments that when the salt content of the ingredients after marinating is between 0.8% and 1.5%, the ingredients have the best taste, are appropriately salty and salty, and can be accepted by the majority of users.
图4是根据本发明一个实施例的冰箱10的结构框图，参照图4，具有该超声处理装置200的冰箱10内还可以设置有控制器300。 FIG. 4 is a structural block diagram of the refrigerator 10 according to an embodiment of the present invention. Referring to FIG. 4 , the refrigerator 10 with the ultrasonic treatment device 200 may also be provided with a controller 300 .
控制器300可包括存储器320以及处理器310，存储器320中存储有控制程序321，控制程序321被处理器310执行时用于实现本实施例的超声处理装置200的控制方法。控制器300与超声换能器220信号连接，用于控制超声换能器220启停。控制器300可以集成于冰箱10的主控板上，也可以邻近超声换能器220单独设置。控制器300进一步可以与主控装置信号连接，向主控装置提供超声换能器220的运行状态，接收来自于主控装置的控制指令。The controller 300 may include a memory 320 and a processor 310. The memory 320 stores a control program 321. When the control program 321 is executed by the processor 310, it is used to implement the control method of the ultrasonic treatment device 200 of this embodiment. The controller 300 is connected with the ultrasonic transducer 220 via signals, and is used to control the ultrasonic transducer 220 to start and stop. The controller 300 may be integrated on the main control board of the refrigerator 10 , or may be separately provided adjacent to the ultrasonic transducer 220 . The controller 300 can further be connected with the main control device via signals, provide the main control device with the operating status of the ultrasonic transducer 220, and receive control instructions from the main control device.
控制器300可以由各种具有一定数据处理能力的器件实现，在一个典型的配置中，控制器300可以包括处理器310、存储器320、输入/输出接口等。The controller 300 can be implemented by various devices with certain data processing capabilities. In a typical configuration, the controller 300 can include a processor 310, a memory 320, an input/output interface, etc.
图5是根据本发明一个实施例的超声处理装置200的控制方法的示意图，参照图5，该控制方法至少包括以下步骤S102至步骤S110。FIG. 5 is a schematic diagram of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 5 , the control method at least includes the following steps S102 to S110.
步骤S102，接收移动终端400下发的启动指令；Step S102, receive the startup command issued by the mobile terminal 400;
在该步骤中，移动终端400可以是与超声处理装置200绑定的且具有通信能力的各种终端设备，例如智能手机、智能手表、智能手环等。In this step, the mobile terminal 400 may be various terminal devices that are bound to the ultrasonic treatment device 200 and have communication capabilities, such as smart phones, smart watches, smart bracelets, etc.
步骤S104，根据启动指令开启超声换能器220。Step S104: Turn on the ultrasonic transducer 220 according to the starting instruction.
步骤S106，获取腌制液的初始浓度及腌制期间的实时浓度。Step S106: Obtain the initial concentration of the pickling liquid and the real-time concentration during the pickling period.
步骤S108，根据初始浓度和实时浓度判断食材内的含盐量是否达标。Step S108: Determine whether the salt content in the food material reaches the standard based on the initial concentration and real-time concentration.
步骤S110，若是，关闭超声换能器220。Step S110, if yes, turn off the ultrasonic transducer 220.
本发明实施例的超声处理装置200的控制方法，通过移动终端400远程控制超声换能器220，提高了超声处理装置200启停的便利性，超声处理装置200的开启不再受用户所在地域的限制。通过获取腌制液初始浓度和实时浓度来确定食材内含盐量是否达标的方式能够精确控制食材的腌制时长，使得腌制后的食材口感较佳。The control method of the ultrasonic treatment device 200 in the embodiment of the present invention remotely controls the ultrasonic transducer 220 through the mobile terminal 400, which improves the convenience of starting and stopping the ultrasonic treatment device 200. The starting of the ultrasonic treatment device 200 is no longer affected by the location of the user. limit. By obtaining the initial concentration and real-time concentration of the pickling liquid to determine whether the salt content in the food meets the standard, the marinating time of the food can be accurately controlled, making the pickled food taste better.
在一个实际的应用场景中，若用户想要在下班后六点进行食材的烹饪，腌制食材所需的时长为30min，那么用户在五点半时可以通过移动终端400下发启动指令，当用户六点回到家中时，食材恰好腌制完成，此时可以将食材从腌制液中取出，防止食材因过度吸收盐分而口感较咸。In an actual application scenario, if the user wants to cook ingredients at six o'clock after work, and the time required for marinating the ingredients is 30 minutes, then the user can issue a start command through the mobile terminal 400 at half past five. When the user returns home at six o'clock, the ingredients will be marinated. At this time, the ingredients can be taken out of the pickling liquid to prevent the ingredients from tasting salty due to excessive absorption of salt.
在另一个实际的应用场景中，若用户想要在上午九点进行食材的烹饪，腌制食材所需的时长为30min，那么用户可以提前在移动终端400上设定八点半下发启动指令，无需进行其他任何操作，当时间到达八点半时，移动终端400能够自动发送启动指令进行食材的腌制，提高了用户的使用体验感。In another practical application scenario, if the user wants to cook ingredients at nine o'clock in the morning, and the time required for marinating the ingredients is 30 minutes, the user can set the start command on the mobile terminal 400 in advance at 8:30. , without performing any other operations, when the time reaches half past eight, the mobile terminal 400 can automatically send a start command to pickle the ingredients, which improves the user's experience.
在一个可选实施例中，在根据启动指令开启超声换能器220的步骤之前，还可以先获取置物架230的高度信息，然后根据高度信息判断置物架230是否处于第一 位置高度，当置物架230处于第一位置高度后，也就是食材浸入在腌制液中以后，再启动超声换能器220。In an optional embodiment, before turning on the ultrasonic transducer 220 according to the startup instruction, the height information of the shelf 230 can also be obtained first, and then it is determined whether the shelf 230 is in the first position based on the height information. position height, when the shelf 230 is at the first position height, that is, after the food is immersed in the pickling liquid, the ultrasonic transducer 220 is started again.
进一步地，若发现置物架230未处于第一位置高度，则将置物架230调整至第一位置高度，然后再启动超声换能器220，从而确保对食材进行有效的腌制工作。Further, if it is found that the shelf 230 is not at the first position height, the shelf 230 is adjusted to the first position height, and then the ultrasonic transducer 220 is started, thereby ensuring effective pickling of the ingredients.
在关闭超声换能器220的步骤之后，还可以将置物架230调整至第二位置高度，使得腌制完成的食材从腌制液中脱离出来，防止腌制完成的食材因长期浸泡在腌制液中而吸收过多的盐分，以免造成食材的口感过咸。After the step of turning off the ultrasonic transducer 220, the shelf 230 can also be adjusted to the second position height, so that the marinated ingredients can be separated from the marinating liquid to prevent the marinated ingredients from being soaked in the marinade for a long time. It absorbs too much salt in the liquid to avoid making the food taste too salty.
在一个可选实施例中，在获取置物架230的高度信息的步骤之前，还可以判断腌制区211内的腌制液的充注高度是否到达预设高度，当充注高度达到预设高度后，再获取置物架230的高度信息。充注高度可以提前设定，确保置物架230调整至第一位置高度后，食材能够至少部分地浸泡在腌制液中即可。In an optional embodiment, before the step of obtaining the height information of the shelf 230, it can also be determined whether the filling height of the pickling liquid in the pickling area 211 reaches the preset height. When the filling height reaches the preset height Afterwards, the height information of the shelf 230 is obtained. The filling height can be set in advance to ensure that after the shelf 230 is adjusted to the first height, the ingredients can be at least partially immersed in the pickling liquid.
进一步地，若发现腌制区211内的腌制液未到达预设高度，腌制区211内的腌制液不足以完成本次腌制工作，则需要用户向腌制区211内补充腌制液，或者向储液区212内补充腌制液，再从储液区212内充注至腌制区211，此时，可以向移动终端400发送用于提示腌制液不足的提示信号，以便用户及时补充腌制液。Further, if it is found that the pickling liquid in the pickling area 211 has not reached the preset height and the pickling liquid in the pickling area 211 is not enough to complete the pickling work, the user needs to add pickling liquid to the pickling area 211 liquid, or replenish the pickling liquid in the liquid storage area 212, and then fill it from the liquid storage area 212 to the pickling area 211. At this time, a prompt signal for indicating that the pickling liquid is insufficient can be sent to the mobile terminal 400, so that Users should replenish the pickling liquid in time.
在关闭超声换能器220的步骤之前，还可以向移动终端400发送关闭请求，然后判断是否接收到移动终端400基于关闭请求下发的关闭指令，当接收到移动终端400下发的关闭指令后，再关闭超声换能器220，使得超声换能器220的启停可以完全由用户基于移动终端400来实现。Before the step of turning off the ultrasonic transducer 220, a shutdown request may also be sent to the mobile terminal 400, and then it is determined whether a shutdown instruction issued by the mobile terminal 400 based on the shutdown request is received. After receiving the shutdown instruction issued by the mobile terminal 400 , and then turn off the ultrasonic transducer 220, so that the starting and stopping of the ultrasonic transducer 220 can be completely implemented by the user based on the mobile terminal 400.
图6是根据本发明一个实施例的超声处理装置200的控制方法的流程图，参照图6，该控制方法至少包括以下步骤S202至步骤S226。FIG. 6 is a flow chart of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 6 , the control method at least includes the following steps S202 to S226.
步骤S202，接收移动终端400下发的启动指令。Step S202: Receive the startup command issued by the mobile terminal 400.
步骤S204，向腌制区211内充注腌制液。Step S204: Fill the pickling area 211 with pickling liquid.
步骤S206，判断腌制区211内的腌制液的充注高度是否到达预设高度，若是，执行步骤S208。Step S206: Determine whether the filling height of the pickling liquid in the pickling area 211 reaches a preset height. If so, execute step S208.
步骤S208，获取置物架230的高度信息。Step S208: Obtain the height information of the shelf 230.
步骤S210，根据高度信息判断置物架230是否处于第一位置高度，若是，执行步骤S214，若否，执行步骤S212。Step S210: Determine whether the shelf 230 is at the first position height according to the height information. If yes, execute step S214. If not, execute step S212.
步骤S212，将置物架230调整至第一位置高度。Step S212, adjust the storage rack 230 to the first position height.
步骤S214，开启超声换能器220。Step S214, turn on the ultrasonic transducer 220.
步骤S216，获取腌制液的初始浓度及腌制期间的实时浓度。 Step S216: Obtain the initial concentration of the pickling liquid and the real-time concentration during the pickling period.
步骤S218，根据初始浓度和实时浓度判断食材内的含盐量是否达标，若是，执行步骤S220。Step S218: Determine whether the salt content in the food material reaches the standard based on the initial concentration and real-time concentration. If so, execute step S220.
步骤S220，向移动终端400发送关闭请求。Step S220: Send a shutdown request to the mobile terminal 400.
步骤S222，判断是否接收到移动终端400基于关闭请求下发的关闭指令，若是，执行步骤S224。Step S222: Determine whether a shutdown instruction issued by the mobile terminal 400 based on the shutdown request is received. If yes, execute step S224.
步骤S224，关闭超声换能器220。Step S224, turn off the ultrasonic transducer 220.
步骤S226，将置物架230调整至第二位置高度。Step S226, adjust the storage rack 230 to the second position height.
根据上述中任意一个可选实施例或多个可选实施例的组合，本发明实施例能够达到如下有益效果：According to any one of the above optional embodiments or a combination of multiple optional embodiments, embodiments of the present invention can achieve the following beneficial effects:
本发明实施例的超声处理装置200的控制方法，通过移动终端400远程控制超声换能器220，提高了超声处理装置200启停的便利性，超声处理装置200的开启不再受用户所在地域的限制。通过获取腌制液初始浓度和实时浓度来确定食材内含盐量是否达标的方式能够精确控制食材的腌制时长，使得腌制后的食材口感较佳。The control method of the ultrasonic treatment device 200 in the embodiment of the present invention remotely controls the ultrasonic transducer 220 through the mobile terminal 400, which improves the convenience of starting and stopping the ultrasonic treatment device 200. The starting of the ultrasonic treatment device 200 is no longer affected by the location of the user. limit. By obtaining the initial concentration and real-time concentration of the pickling liquid to determine whether the salt content in the food meets the standard, the marinating time of the food can be accurately controlled, making the pickled food taste better.
进一步地，本发明实施例的超声处理装置200的控制方法，当食材内的含盐量达标后，将置物架230调整至第二位置高度，使得食材能够从腌制液中脱离出来，有效解决了因用户不能及时将食材从腌制液中捞出，食材过度吸收盐分而造成口感较咸的问题。Furthermore, according to the control method of the ultrasonic processing device 200 in the embodiment of the present invention, when the salt content in the food material reaches the standard, the shelf 230 is adjusted to the second position height, so that the food material can be separated from the pickling liquid, effectively solving the problem. This solves the problem of salty taste due to the excessive absorption of salt by the food because the user cannot remove the food from the pickling liquid in time.
至此，本领域技术人员应认识到，虽然本文已详尽示出和描述了本发明的多个示例性实施例，但是，在不脱离本发明精神和范围的情况下，仍可根据本发明公开的内容直接确定或推导出符合本发明原理的许多其他变型或修改。因此，本发明的范围应被理解和认定为覆盖了所有这些其他变型或修改。 By now, those skilled in the art will appreciate that, although a number of exemplary embodiments of the present invention have been shown and described in detail herein, the disclosed embodiments may still be practiced in accordance with the present invention without departing from the spirit and scope of the present invention. The content directly identifies or leads to many other variations or modifications consistent with the principles of the invention. Accordingly, the scope of the present invention should be understood and deemed to cover all such other variations or modifications.

Claims (10)

  1. 一种超声处理装置的控制方法，所述超声处理装置包括盛放腌制液的容器以及设置在所述容器外周的超声换能器，所述控制方法包括：A control method for an ultrasonic treatment device. The ultrasonic treatment device includes a container for holding pickling liquid and an ultrasonic transducer arranged on the periphery of the container. The control method includes:
    接收移动终端下发的启动指令；Receive the startup command issued by the mobile terminal;
    根据所述启动指令开启所述超声换能器；Turn on the ultrasonic transducer according to the starting instruction;
    获取所述腌制液的初始浓度及腌制期间的实时浓度；Obtain the initial concentration of the pickling liquid and the real-time concentration during the pickling period;
    根据所述初始浓度和所述实时浓度判断食材内的含盐量是否达标；Determine whether the salt content in the food material reaches the standard based on the initial concentration and the real-time concentration;
    若是，关闭所述超声换能器。If so, turn off the ultrasonic transducer.
  2. 根据权利要求1所述的控制方法，其中，所述超声处理装置还包括设置在所述容器内的置物架，所述置物架具有将所述食材下降至浸入所述腌制液的第一位置高度，以及将所述食材上升至脱离所述腌制液的第二位置高度；The control method according to claim 1, wherein the ultrasonic treatment device further includes a storage rack provided in the container, the storage rack has a first position for lowering the food ingredients to the marinating liquid. height, and raising the food material to a second position height away from the pickling liquid;
    在根据所述启动指令开启所述超声换能器的步骤之前，还包括：Before the step of turning on the ultrasonic transducer according to the starting instruction, the method further includes:
    获取所述置物架的高度信息；Obtain the height information of the shelf;
    根据所述高度信息判断所述置物架是否处于第一位置高度；Determine whether the storage shelf is at the first position height according to the height information;
    若是，执行启动所述超声换能器的步骤。If yes, perform the step of activating the ultrasonic transducer.
  3. 根据权利要求2所述的控制方法，其中，在根据所述高度信息判断所述置物架是否处于第一位置高度的步骤之后，还包括：The control method according to claim 2, wherein, after the step of determining whether the shelf is at the first position height according to the height information, it further includes:
    若所述置物架未处于第一位置高度，则将所述置物架调整至第一位置高度；If the storage rack is not at the first position height, adjust the storage rack to the first position height;
    然后，执行启动所述超声换能器的步骤。Then, the step of activating the ultrasonic transducer is performed.
  4. 根据权利要求2所述的控制方法，其中，在关闭所述超声换能器的步骤之后，还包括：The control method according to claim 2, wherein after the step of turning off the ultrasonic transducer, it further includes:
    将所述置物架调整至第二位置高度。Adjust the storage rack to the second position height.
  5. 根据权利要求2所述的控制方法，其中，所述容器内具有独立的腌制区和储液区，所述腌制区内设置有所述置物架，所述储液区用于为所述腌制区提供腌制所述食材的腌制液；The control method according to claim 2, wherein the container has an independent pickling area and a liquid storage area, the pickling area is provided with the storage rack, and the liquid storage area is used for the The marinating area provides marinating liquid for marinating the ingredients;
    在获取所述置物架的高度信息的步骤之前，还包括：Before the step of obtaining the height information of the shelf, it also includes:
    判断所述腌制区内的腌制液的充注高度是否到达预设高度；Determine whether the filling height of the pickling liquid in the pickling area reaches a preset height;
    若是，执行获取所述置物架的高度信息的步骤。If yes, perform the step of obtaining the height information of the storage rack.
  6. 根据权利要求5所述的控制方法，其中，在判断所述腌制区内的腌制液的充 注高度是否到达预设高度的步骤之后，还包括：The control method according to claim 5, wherein when determining the filling level of the pickling liquid in the pickling area, After the step of noting whether the height reaches the preset height, it also includes:
    若所述腌制区内的腌制液达未到达预设高度，则向所述移动终端发送用于提示腌制液不足的提示信号。If the pickling liquid in the pickling area does not reach the preset height, a prompt signal for indicating insufficient pickling liquid is sent to the mobile terminal.
  7. 根据权利要求1所述的控制方法，其中，在关闭所述超声换能器的步骤之前，还包括：The control method according to claim 1, wherein before the step of turning off the ultrasonic transducer, it further includes:
    向所述移动终端发送关闭请求；Send a shutdown request to the mobile terminal;
    判断是否接收到所述移动终端基于所述关闭请求下发的关闭指令；Determine whether a shutdown instruction issued by the mobile terminal based on the shutdown request is received;
    若是，执行关闭所述超声换能器的步骤。If yes, perform the step of turning off the ultrasonic transducer.
  8. 根据权利要求1所述的控制方法，其中，The control method according to claim 1, wherein,
    所述食材内的含盐量达标时，盐分重量为食材重量的0.8％～1.5％。When the salt content in the food material reaches the standard, the salt weight is 0.8% to 1.5% of the weight of the food material.
  9. 根据权利要求1所述的控制方法，其中，所述容器内设置有盐度检测装置，所述初始浓度和所述实时浓度均通过所述盐度检测装置测得。The control method according to claim 1, wherein a salinity detection device is provided in the container, and both the initial concentration and the real-time concentration are measured by the salinity detection device.
  10. 一种冰箱，包括：A refrigerator including:
    箱体，其内限定有储物间室；A box with storage compartments defined within it;
    超声处理装置，设置在所述储物间室内；以及An ultrasonic treatment device is installed in the storage room; and
    控制器，其包括存储器和处理器，所述存储器内存储有控制程序，所述控制程序被所述处理器执行时用于实现权利要求1-9中任一项所述的控制方法。 A controller includes a memory and a processor. A control program is stored in the memory. When the control program is executed by the processor, it is used to implement the control method according to any one of claims 1-9.
PCT/CN2023/082237 2022-03-18 2023-03-17 Refrigerator and control method for ultrasonic treatment apparatus thereof WO2023174417A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105955127A (en) * 2016-05-27 2016-09-21 张维秀 Real-time monitoring ingredient feeding system for whole-chicken pickling device
CN106722570A (en) * 2016-12-27 2017-05-31 天津市互惠蔬菜腌制有限公司 A kind of salted vegetables equipment with brine recycling mechanism
CN214178988U (en) * 2020-12-25 2021-09-14 贵州统之源食品有限公司 Layered lifting pickled pepper pool
CN215302839U (en) * 2021-06-18 2021-12-28 青岛海尔智能技术研发有限公司 Refrigeration device

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105955127A (en) * 2016-05-27 2016-09-21 张维秀 Real-time monitoring ingredient feeding system for whole-chicken pickling device
CN106722570A (en) * 2016-12-27 2017-05-31 天津市互惠蔬菜腌制有限公司 A kind of salted vegetables equipment with brine recycling mechanism
CN214178988U (en) * 2020-12-25 2021-09-14 贵州统之源食品有限公司 Layered lifting pickled pepper pool
CN215302839U (en) * 2021-06-18 2021-12-28 青岛海尔智能技术研发有限公司 Refrigeration device

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