Cooking method

Abstract

The invention provides a cooking method, which comprises the following steps: (1) adding cooking materials to a barrel-shaped pot body; (2) controlling the pot body to rotate around a rotating axis thereof at a first rotating speed which is equal to or greater than a critical rotating speed, so that the cooking materials are attached to the pot body and are capable of doing a rotating motion along with the pot body; and (3) controlling the pot body to rotate around the rotating axis thereof at a second rotating speed which is lower than the critical rotating speed, so that the cooking materials, driven by the pot body, ascend and then descend in a rotating mode, wherein in the step (2), the rotating axis of the pot body is controlled to be basically horizontal; and in the step (3), an included angle between the rotating axis of the pot body and the horizontal plane is controlled to be greater than 0 degree and less than 20 degrees, and the pot body is inclined in a mode that the opening of the pot body faces upwards. With the application of the cooking method provided by the invention, the cooking materials are rapidly and uniformly heated, and moreover, the spillover of the materials in a cooking process is relieved or prevented.

Description

technical field [0001] The invention relates to a cooking method; more specifically, the invention relates to a cooking method for stir-frying. Background technique [0002] Stir-frying is the process of frying cooking materials in a pot. Its main feature is that it requires a hot pot to be fried quickly, so that the cooking materials are heated quickly and evenly, so as to achieve crisp, tender, fresh and fragrant effects. At present, people have developed automatic / semi-automatic cooking systems that can replace or reduce manual operations and have a cooking function. [0003] Chinese patent 200810029877.8 discloses a cooking device, which includes a bracket, a pot body arranged on the bracket, and a rotating mechanism and a turning mechanism arranged on the bracket; the pot body is a barrel-shaped or spherical pot body with an opening at the end , there is a stirring mechanism for stirring inside; the rotating mechanism is connected with the pot body, driving the pot bod...

AI Technical Summary

Problems solved by technology

[0005] In the process of using the above cooking equipment for cooking, if Figure 12 As shown, although the rotation of the pot body 30 will drive the cooking material 30 ′ to turn over in the pot, the cooking material is still basically distributed in a stacked manner at the bottom of the pot body, and only a small part of the cooking material is in direct contact with the pot body. The contact area between the material and the pot body is less than 40% of the surface area of ​​the inner wall of the pot, so the cooking material can only be heated in a cumulative manner, and at the same time, only a small interaction between the cooking material and the cooking material and the pot body Forces contact each other, and the thermal resistance is large, which makes it difficult to conduct heat to the cooking materials far away from the inner wall of the pot, making the cooking materials heated unevenly, and the heating and cooking efficiency is low

Although the stirring mechanism is used to stir the cooking materials to increase the chances of the materials in different positions in the pot and the surfaces of the materials contacting the pot body, the stirring mechanism cannot eliminate the accumulation state of the materials, and it is difficult to effectively carry out the core of the accumulated materials. Stir-frying, and then can not effectively improve the lack of uneven heating of cooking materials and low heating efficiency

Moreover, using a stirring mechanism to stir will also cause the cooking materials to be subjected to a large extrusion force, which makes it difficult to maintain the integrity of the shape of the raw materials, and cannot meet the requirements of Chinese dishes for "shape".

In addition, in order to meet the requirements of fast frying in hot pots, larger pot bodies are required to increase the contact area between cooking materials and pot bodies when using the above cooking equipment for cooking, so as to improve the heating efficiency, which in turn leads to cooking equipment There is a lack of bulk

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