Food cooker with temperature pressure control and cooking method

A cooker and food technology, applied to cooking utensils, pressure cookers, household appliances, etc., can solve the problems of poor quality, unevenness, and long taste time of dishes, so as to avoid overheating, fast response, and good food quality Effect

Inactive Publication Date: 2015-08-19
HUAZHONG AGRI UNIV
View PDF14 Cites 27 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the above-mentioned problems in the prior art, to provide a food cooker with temperature and pressure control, and to provide a method for cooking with a food cooker with temperature control and pressure control. Temperature control and normal pressure flavoring time are long, uneven, and the quality of dishes is not good. The technical innovation of the present invention is that a vacuum flavoring device is added to the pot cover.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Food cooker with temperature pressure control and cooking method
  • Food cooker with temperature pressure control and cooking method
  • Food cooker with temperature pressure control and cooking method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment one, the cooking of rice.

[0061] The cooker used is 30cm in diameter, with an interlayer thickness of 8mm, resistance heating, and cooling water cooling.

[0062] Take 500g of rice, wash it, put it into the pot, add an appropriate amount of water (rice:water=1:1.2, mass ratio) to start the controller, set K i = 0 (i = 1, 2, 3), K z =1, where 0 means open state, 1 means closed state, vacuum time t z =5min, close the lid tightly, K 1 , K 2 , K 3 , K z Work according to the control switch action method of the aforementioned temperature and pressure control food cooker, and cook according to its standard cooking curve. The rice sensory evaluation method in GB / T 15682-2008 and the rice sensory quality scoring standard in Appendix B are used to score the present invention and the comparison.

[0063] The standard curve for rice cooking is:

[0064]

[0065] Pc ( Mpa ) = ...

Embodiment 2

[0070] Embodiment 2, rice cooked under different vacuum degrees, different heat sources, and different heat-carrying fluid conditions.

[0071] Adopt the cooking method of embodiment one to cook rice, cooker except that vacuum degree, heat source, heat-carrying fluid are different, other is identical with embodiment one. Stress relaxation properties of rice were measured with a texture analyzer model TA-XTPlus produced by Stable Micro Surrey, UK. When measuring, the probe is P6 (diameter is 6mm, area is 2.826×10 -5 m 2 ); test mode: Measure Force in Compression; probe operating program: HoldUntil Time; test parameter settings: pre-test rate 1mm / s, test rate 1mm / s, post-test rate 10mm / s, deformation set to 20%, The hold time is 60s, the trigger force is 10g; the data acquisition is 100P / min. Stress (Pa) = bearing force / stressed area. The result is as follows:

[0072] Table 2 Stress relaxation parameters of rice under different conditions

[0073]

[0074] Note: The co...

Embodiment 3

[0079] Embodiment three, the cooking of braised fish block.

[0080] Main ingredient: silver carp 500g

[0081] Seasoning: salt (1.2%), ginger (3%), onion (1.5%), light soy sauce (3%), dark soy sauce (3%), cooking wine (3%), monosodium glutamate (0.1%), chicken essence (0.5%) %), white sugar (2%), vegetable oil (2%), all above are the percentage quality relative to main ingredient.

[0082] The production method is as follows:

[0083] Get silver carp 500g, clean, cut into pieces, stir evenly after adding the seasoning, put into the pot, cooking device is the same as embodiment one.

[0084] The hardness, elasticity, chewiness and other indicators of the fish pieces were measured with a texture analyzer model TA-XTPlus produced by the British Stable Micro Surrey Company.

[0085] Standard temperature curve for braised fish nuggets:

[0086]

[0087] Pc ( Mpa ) = ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a food cooker with a temperature pressure control. The food cooker comprises a pot body, wherein the bottom part of the pot body is provided with an interlayer, and a heating channel and a cooling channel which are aligned at intervals are arranged in the interlayer; the heating channel is heated and stopped heating through a switch K1, and the cooling channel is cooled and stopped cooling through a switch K2. The food cooker further comprises a sealing spot cover; an air suction opening towards the pot body and a vacuum opening used for vacuumizing are arranged on the sealing spot cover; the air suction opening is opened and closed under the controlling of an air suction valve K3, and a vacuum opening is connected with a vacuum pump through a vacuum pump switch Kz. The invention further discloses a cooking method by means of the food cooker with the temperature pressure control. Compared with an ordinary electric heating spot, the vacuum device is employed, thus the tasty is quick and the food quality is good. By employing a special standard cooking curve and a cooking controller, the good food taste is guaranteed. After adopting the cooling device, the overheat phenomenon can be avoided.

Description

technical field [0001] The invention belongs to the field of automatic food cooking, relates to an intelligent food cooker with temperature control and pressure control, and also relates to a cooking method using the food cooker with temperature and pressure control. Background technique [0002] The flavor and nutritional quality of food are closely related to the heat and time of the cooking process and the pre-cooking process. The pre-treatment process is to add seasonings such as salt, sugar, dark soy sauce, light soy sauce, etc., and absorb it for a certain period of time, so that the taste can fully enter the interior of the food and make the taste of the food even. Then, the food is cooked at a certain temperature and time, stir-fried and stirred properly, seasonings are added, and finally cooked and cooked to serve as dishes and other foods. At present, the cooking of dishes is mostly manual operation. Ordinary cooking programs (heat control) need to be completed b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/08A47J36/00
Inventor 赵思明谢蒙蒙熊善柏黄汉英胡月来许绰微
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap