Method for heating according to food characteristics

Abstract

The invention relates to a method for heating according to food characteristics. Mainly, a cooking utensil is provided with a reader, display screen and a printer capable of printing barcodes or QR barcodes in lines, and a plurality of detection pieces and an ultrasonic scanner are arranged at the inner heating area of the cooking utensil. When the cooking utensil is used, an object to be heated is placed at the heating area of the cooking utensil, and the appearance and shape of the object to be heated are completely scanned by the ultrasonic scanner to the display screen, so that a user selects automation or clicks to heat according to the temperature difference of a single point or more than one point or the multi-point average value of more than two points and another point. The temperature difference of the surface temperature and the inner center temperature of the object to be heated is detected by the detection pieces so as to achieve that the surface temperature and the inner center temperature maintain a certain temperature difference, so that food heating or cooking is more convenient, and the defect of easily going wrong due to manual operation can be avoided.

Description

technical field [0001] The present invention relates to a method of heating according to the characteristics of food, especially a method for scanning the appearance and shape of the object to be heated on the display screen with the help of an ultrasonic scanner, and presenting the overall appearance of the food in a 3D rotatable state for users to choose Automatically or specify a temperature difference between one point or any two points to keep a certain temperature difference between the surface temperature and the center temperature, so that the heating or cooking of food is more convenient, and the user's ideal heating temperature and conditions have indeed been reached, avoiding accidents Human error-prone method. Background technique [0002] General microwave ovens and other cooking utensils can only provide simple heating actions due to the design of the structure when they are in use, such as Figure 1A and Figure 1B As shown, suppose (I) its setting heating co...

AI Technical Summary

Problems solved by technology

Therefore, the existing cooking utensils can only do horizontal linear heating (single or only), and can only maintain the heating temperature of 80°C and 100°C shown in the fixed temperature from the beginning to the end.

And because the characteristics of each food are different, if only heating in a horizontal and linear manner, it will not only affect the taste of the food, but also may cause the food to be undercooked or overcooked if the setting is wrong, which will cause relative damage to food, energy and time. waste on

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