Automatically cooking method and apparatus

A technology for automatic cooking and cooking containers, applied in heating devices, cooking utensils, household appliances, etc., can solve problems such as poor fluidity and sticky soup, and achieve the effect of avoiding the phenomenon of sticking pot

Active Publication Date: 2008-08-13
GEMSIDE ELECTRIC KITCHEN BEIJING TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the soup is viscous and has poor fluidity, and because there are a large amount of cooking ingredients accumulated at the bottom of the pot to block the random flow of the soup, the other parts of the soup will not flow over and replenish in time, forming a "false dry pot" Phenomenon

Method used

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  • Automatically cooking method and apparatus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] 1. Add 10ml of oil, 10ml of soy sauce and 3g of salt into the pot; then add 200g of chopped beans and 60ml of water;

[0048] 2. Heat at 1000 watts for 9 minutes, when the temperature of the outer surface of the bottom of the pot reaches 130 degrees; observe that the pot is basically dry, but there is still a small amount of water;

[0049] 3. Switch to 500 watts and heat for 2 minutes. The temperature of the outer surface of the bottom of the pot reaches 130 degrees, and the pot is completely dry.

Embodiment 2

[0051] 1. Add 10ml of oil, 1 piece of fermented bean curd (crushed), 10g of sugar, 5g of tempeh into the pot; then add 200g of chopped beans and 60ml of water;

[0052] 2. Heating at 1000 watts for 7 minutes, the temperature of the outer surface of the bottom of the pot reaches 130 degrees; observe that there is still obvious moisture in the pot;

[0053] 3. Switch to 500 watts and heat for 4 minutes. The temperature of the outer surface of the bottom of the pot does not reach 120 degrees, and there is no dry pot;

[0054] 4. Then switch to 1000 watts and heat for 1 minute, and the temperature of the outer surface of the bottom of the pot reaches 130 degrees; observe that the pot is basically dry, but there is still a small amount of water;

[0055] 5. Then switch to 500 watts and heat for 2 minutes. The temperature of the outer surface of the bottom of the pot reaches 120 degrees, and the pot is completely dry.

Embodiment 3

[0057] We use the actual operation process of cooking stewed fish in sauce to illustrate the principle of quick juice collection or automatic cooking. We set the switching temperature of the outer surface temperature of the bottom of the pot to be 115 degrees, the heating power of the high fire is 1000 watts, and the heating power of the low fire is 500 watts. Since we have adopted the electromagnetic heating method, the low-power heating state is actually realized by the intermittent 800-watt heating method. Therefore, in the low-power heating state, the actual measured temperature results have great fluctuations. Set the heating time on low heat to 4 minutes.

[0058] 1. Add the cleaned fish, dried yellow sauce, sugar, cooking wine, salt, aniseed, onion, ginger and 250ml of water into the pot.

[0059] 2. Start heating with high heat. About 20 minutes or so, the temperature of the bottom of the pot reaches the switching temperature, and then immediately turn the heat to l...

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PUM

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Abstract

The invention discloses an automatic cooling method and device to solve the problem of 'artificial dry vessel'. The automatic cooling method uses mode of alternatively heating using high and low power. The said method comprises: a first phase of heating the bottom of the cooking-vessel to switching temperature (130degree) using high power (about 1000 watt); a second phase of heating using low power (500 watt), if the temperature of the bottom of the cooking-vessel reaches to switching temperature (130degree), it is indicated that the cooking-vessel is dry and the heating is stopped. If the cooking-vessel is dry after first phase of heating, the second phase is a verification phase; if the cooking-vessel is not dry after first phase of heating, the second phase is still a phase of heating until the cooking-vessel is not dry; if the heating time of the second phase is very long (exceeding 1 minute) using low power, the heating mode of first phase using high power is reused until the cooking-vessel is dry. The invention can reliably judge whether the cooking-vessel is dry or not to prevent the food from over cooking and the cooking liquor from excessing.

Description

technical field [0001] The invention relates to an automatic cooking method and device. Background technique [0002] Existing cooking devices include a cooking vessel for accommodating food to be cooked, and a heating device is arranged at the bottom of the cooking vessel. The heating device can be an induction cooker, an electric heating plate, and the like. The heating device is generally equipped with a firepower selection button for adjusting the heating firepower, corresponding to high fire, medium fire, and low fire for flame heating respectively. Generally follow the law of boiling on high fire and simmering on low fire to cook food. Put in peanut oil, spices, vegetables or meat, etc., and cook. There is a procedure for collecting juice when cooking or cooking various dishes. It is to slowly evaporate the water in the pot to form a dry pot effect, so that the juice collection effect is good, and the cooked dishes taste delicious. But existing induction cooker an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J36/24A23L1/01A23L5/10
Inventor 张华
Owner GEMSIDE ELECTRIC KITCHEN BEIJING TECH
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