A device and method for performing complicated culinary arts

Abstract

The invention provides a device and a method for executing a complex cooking skill. The device comprises a storage-automatic releasing device for seasonings and accessories, a storing-releasing-recovering-releasing device for food materials, a multifunctional interlayer, an automatic shovel, a pan, an oven and a supporting part, wherein the storage-automatic releasing device for the seasonings and accessories, the storing-releasing-recovering-releasing device for the food materials and the multifunctional interlayer are arranged along a vertical direction in turn; the pan and the oven are arranged under the multifunctional interlayer along the vertical direction in turn; the automatic shovel is inserted into the pan through the multifunctional interlayer; the multifunctional interlayer is glued to the pan; all the parts are arranged on a connecting unit of the supporting part, so that a rotating base is formed; relative to a base frame of the supporting part, the rotating base is rotated around a fixed shaft. Under the condition of omission of a moveable part, the device can realize the execution of the complex cooking skill, the structure is compact and the cost is lowered.

Description

technical field [0001] The invention relates to cooking control of complex cooking skills, in particular to a device and method for performing complex cooking skills. Background technique [0002] Automatic cooking equipment with complete functions should at least complete the functions including "1. Automatic control of heat; 2. Automatic stirring; 3. Automatic seasoning according to timing / amount; At present, most of the so-called automatic cooking equipment on the market have the following deficiencies in one or more aspects: [0003] Although they can rely on the single-chip microcomputer to achieve different degrees of automatic control of the heat, they can only adjust the heat within a very limited temperature range. Many cooking techniques cannot be displayed, and they can only complete cooking skills similar to "simmering". The charm of Chinese cuisine cannot be displayed; [0004] Most of the stirring function of the equipment stays on the flat surface and cannot...

AI Technical Summary

Problems solved by technology

[0003] Although they can rely on the single-chip microcomputer to achieve different degrees of automatic control of the heat, they can only adjust the heat within a very limited temperature range. Many cooking techniques cannot be displayed, and they can only complete cooking skills similar to "simmering". The charm of Chinese cuisine cannot be displayed;

[0004] Most of the stirring function of the equipment stays on the flat surface and cannot be fully stirred, so the ingredients cannot be heated evenly with high efficiency. Fully mixing will have a great negative impact on the taste and taste of the dishes, and even many home-cooked dishes cannot be prepared; it is also impossible to realize many cooking techniques that can be expressed by relying on the action of a spatula, and it is impossible to make advanced dishes with complex cooking techniques ;

[0005] The equipment that can not only control the heat to a large extent but also can stir three-dimensionally often has obvious defects of huge size (up to several cubic meters), and cannot automatically add main and auxiliary materials and seasoning; even if it can achieve close to automatic seasoning, it is mostly for The realization method of "pour the seasoning prepared manually into several seasoning boxes, and then put it into the pot by the machine through the mechanical arm"; if the seasoning and the main and auxiliary ingredients of the ingredients cannot be automatically seasoned and placed according to the timing / amount, it will not be possible to fully liberate manpower and accurately Control and achieve the taste and texture of dishes;

[0006] The equipment that can do oiling (blanching)-draining-returning ingredients has a huge volume and many moving mechanisms, complex structure, and high cost; even so, it is still impossible to oil multiple ingredients in batches and in sequence ( blanch)-drain-return to the pot, so especially for the production process of high-end dishes, more manual intervention is inevitable, the degree of automation of cooking is not complete, and the labor cost increases significantly

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