Artificial frying simulation cooking robot and cooking method thereof

Abstract

The invention discloses an artificial frying simulation cooking robot and a cooking method thereof. The artificial frying simulation cooking robot comprises a pot body, a special spatula, an abuttingrod and a drive device. The abutting rod and the drive device are respectively connected to the special spatula and are matched with the special spatula for switching between a first frying process and a second frying process. In the first frying process, the edge of the special spatula is kept in contact with an inner wall of a pan, the special spatula slides from a tangent point position of thespecial spatula with the inner wall to a pan bottom position of a pan body, and the angle between the spatula surface of the special spatula and the pan mouth of the pan body gradually decreases; in the second pan frying process, the special spatula does not contact with the inner wall, and the special spatula flips from the pan bottom position to the tangent point position. According to the artificial frying simulation cooking robot and the cooking method thereof, the structure is simple, and the problems of sticking, scrap and sticking easily occur when there is a gap between the edge of thespecial spatula and the inner wall of the pan are avoided; besides, after materials are scooped up, the frying of the materials is achieved through the turnover of the special spatula, which effectively simulates the action during the manual frying and helps to make the materials be heated and mixed more evenly.

Description

technical field [0001] The invention relates to the field of intelligent robots, in particular to an artificial stir-frying simulation cooking robot and a stir-frying cooking method. Background technique [0002] Stir-frying is the most widely used cooking method. In the existing frying operation, the frying staff often use a spatula to continuously stir-fry the materials in the pot, so as to avoid the sticking of the materials and make the materials evenly distributed to achieve uniform heating. , fry quickly, and at the same time make the seasoning evenly distributed in all areas of the material. [0003] For various commercial catering establishments, manual work increases labor costs, and the labor intensity is high, which requires high requirements for frying personnel. In addition to the greatly improved strength, due to the large amount of material, it is difficult to stir-fry, which leads to an increase in the frying time, and the taste of the fried product cannot b...

AI Technical Summary

Problems solved by technology

[0003] For various commercial catering establishments, manual work increases labor costs, and the labor intensity is high, which requires high requirements for frying personnel. In addition to the greatly improved strength, due to the large amount of materials, it is difficult to stir fry, which leads to an increase in the frying time, and at the same time, the taste of the fried products cannot be guaranteed.

[0004] Therefore, more and more catering companies are paying close attention to the research on automatic cooking robots, such as the Chinese patent application number 201720287960X, which discloses a pea automatic stir frying pot, which adopts a horizontal drum structure, through the continuous rotation of the pot body The peas are continuously rotated to be heated, but the stir frying pan with this structure is only suitable for stir frying small particle materials that are easy to roll over, such as beans. There is a situation that artificial stir-frying cannot be effectively simulated, which leads to the problem that the frying of this type of dish is not applicable

[0005] Another example is the cooking device disclosed in the patent application with application number 2015107885797, which realizes frying through the rotation of the pot body and the stirrer located in the middle of the pot body, and another example is the cooking device with a rotating shaft structure provided by the application number 2016104921796, which uses a stirring rod The movement of the material in the pot stirs the materials in the pot. Neither of the above two structures can effectively simulate the stir-frying action during manual frying, and during the stirring process, the stirring will cause the materials in the pot to generate a certain centrifugal force, which may make the materials Remove from the pot, causing waste of ingredients

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