Control method and system for appointing freshness retaining by ultrasonic wave and cooking utensil
A control method and technology for cooking utensils, applied to cooking utensil lids, cooking utensils, household utensils, etc., can solve problems such as insufficient reservation time and poor user experience, so as to enhance control flexibility, improve user experience, and improve sterilization rate effect
Inactive Publication Date: 2018-10-09
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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Problems solved by technology
The rice cooker products in the related art are sterilized by ultraviolet lamps or antibacterial coatings. Although it can prevent food from deteriorating during the reservation stage, the reservation time is still not long enough, and the user experience is not good.
At present, there is no method of ultrasonic sterilization. The use of ultrasonic sterilization can extend the reservation time of ingredients and improve the user experience
Method used
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[0045] In order to understand the above-mentioned purpose, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.
[0046] In the following description, many specific details are set forth in order to fully understand the present invention, but the present invention can also be implemented in other ways different from those described here, therefore, the protection scope of the present invention is not limited to the specific details disclosed below. EXAMPLE LIMITATIONS.
[0047] Such as figure 1 As shown, a schematic flow chart of a control method for cooking utensils using ultrasonic pre-preservation according to an embodiment of the present invention:
[0048] Step 102...
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The invention provides a control method and system for reservation of freshness retaining by ultrasonic wave and a cooking utensil. The method comprises the steps that instruction of choosing freshness retaining reservation function by ultrasonic wave is received; the working parameter information of freshness retaining reservation by the ultrasonic wave is acquired; the instruction of starting the freshness retaining reservation function by the ultrasonic wave is received, and working is carried out according to the acquired working parameter information of freshness retaining reservation bythe ultrasonic wave. According to the control method for reservation of freshness retaining by the ultrasonic wave, ultrasound technology is used for controlling the freshness retaining reservation ofthe cooking utensils, the sterilization rate of food materials is improved, the reservation time of the cooking utensil is prolonged, and the user experience is improved. Furthermore, the cooking utensil can automatically complete the freshness retaining reservation according to the reasonable working parameter information of freshness retaining reservation by the ultrasonic wave, and the operation of the user is simple and convenient. Furthermore, according to individual needs, the user can set their own working parameters of reservation of freshness retaining by the ultrasonic wave to enhance the control flexibility of the cooking utensil.
Description
technical field [0001] The invention relates to the technical field of cooking control, in particular to a control method, a control system and a cooking utensil for preserving freshness by using ultrasonic waves. Background technique [0002] Reservation for home appliances is a very practical function, but long-term reservations can easily lead to deterioration of ingredients, which restricts the application of the reservation function, especially in summer, when the temperature is high, food will deteriorate faster, and the reservation time is shorter. [0003] Rice cookers generally have a reservation function, and the ingredients are rich in nutrients. Microorganisms are easy to multiply when soaked in water, and they will become sour and smelly after a long time. The sterilization methods of electric rice cookers in the related art include ultraviolet lamp sterilization or antibacterial coating to inhibit bacteria. Although it can prevent food from deteriorating during...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A47J36/00A47J36/06A23L3/30A23L3/00
CPCA23L3/003A23L3/30A47J36/00A47J36/06
Inventor 李晶苏莹房振王新元严平
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD