Automatically cooking method and apparatus

A technology for automatic cooking and cooking containers, which is applied to 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 to the pot.

Active Publication Date: 2010-12-22
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

[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.

[0050] Example 2

Embodiment 2

[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.

[0056] Example 3

Embodiment 3

[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 low heat (see Figure 4 ). At this time, a large amount of water will be found in the actual observation pot.

[0060] 3. Heat on low heat for 4 minutes. Although the temperature tends to rise, it does not exceed 110 degrees; (see Figure 5 )

[0061] 4. After heating for 4 minutes, switch to high-power heating. After high-power heating, the temperature continues to rise, and it takes 60 seconds to reach the switching temperature;

[0062] 5. Then switch to low power heating (see Figure 6 ). At this time, observe that there will still be a lot of water in the pot;

[0063] 6. Same as the above process, it has gone through 3 similar processes (see Figure 7 ,...

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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 Patents(China)
IPC IPC(8): A47J27/00A47J36/24A23L1/01A23L5/10
Inventor 张华
Owner GEMSIDE ELECTRIC KITCHEN BEIJING TECH
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