Monitoring method for detecting cooked degree of meat and pawl type thermometer

Abstract

The invention provides a monitoring method for detecting a cooked degree of meat and a pawl type thermometer. The monitoring method comprises the steps of according to the type and the cooked degree of the meat, setting a corresponding preset temperature, wherein the preset temperatures of different types of meat at the same cooked degree are different, and the preset temperatures of the same typeof meat at different cooked degrees are different; setting a plurality of temperature detecting points, and obtaining a real-time temperature according to the real-time change of different temperature detecting points; and when the real-time temperature reaches the preset temperature, and generating alarm reminding. The pawl type thermometer comprises a grasping board, a connecting handle and a handle. The connecting part between the grasping board and the connecting handle is provided with a probe which can vertically rotate along the reverse direction of the handle direction. The end of theprobe and the grasping plate are provided with temperature sensors. The monitoring method and the pawl type thermometer can realize setting of cooked degree of food and furthermore have advantages ofreal-time monitoring for temperature and the cooked degree of the food, and in-time alarming.

Description

technical field [0001] The invention relates to a meat monitoring method, in particular to a monitoring method for real-time detection of meat rawness and doneness and a claw thermometer. Background technique [0002] With the development of life, people's requirements for the quality of life are getting higher and higher. People will choose to barbecue by themselves or go to professional restaurants to eat barbecue. At present, the rawness and maturity are judged based on people's experience, which is easy to cause every test. The rawness and maturity of the meat are different, and the requirements for individual experience are relatively high. [0003] The current thermometer can only detect the temperature of the barbecue and the oven, and the degree of rawness of the meat needs to be judged by human beings. The difference in individual experience will also affect the degree of rawness of the meat. There are differences in the degree of rawness and doneness of roast meat...

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to propose a monitoring method for real-time detection of meat doneness and a claw thermometer, aiming to solve the technical problem that existing barbecue thermometers cannot monitor the degree of meat doneness in real time

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