Salinity detection device for cooking and manufacturing method of salinity detection device

Abstract

The invention discloses a salinity detection device for cooking and a manufacturing method of the salinity detection device. The salinity detection device comprises an arch-bridge-shaped siphon arranged on the left side, a liquid supplementation opening formed in the top, an air delivering hole formed in the right side, a glass ware body, a sealing plug matched with the liquid supplementation opening, a light reflecting detection device matched with the functional fluid container, and a control detection center matched with the light reflecting detection device, wherein a functional fluid container containing an aqueous solution with 2% of silver nitrate and 1% of litmus is arranged at the bottom of the glass ware body; the arch-bridge-shaped siphon is provided with standard scales; a one-way through hole is formed in the upper portion of the functional fluid container; a flow discharge hole matched with the sealing plug is formed in the bottom of the functional fluid container; and the control detection center internally comprises a power supply and an analysis memory chip, and is connected with a transmitting structure and a receiving structure of the light reflecting detection device. The salinity detection device is convenient to use, low in cost, wide in application, high in cost performance, reusable, easy to maintain and long in service life.

Description

technical field [0001] The invention relates to the technical field of food measurement, in particular to a cooking salinity detection device and a manufacturing method thereof. Background technique [0002] It is generally believed that the amount of salt per person per day does not exceed 6 grams, the safe intake of sodium for the human body is 1000-2500 mg, and salt contains 40% sodium, that is, only 2.5-6 grams of salt can be consumed per day. The World Health Organization (WHO) recommends that the intake of salt should be less than 6 grams per person per day. In addition to the sodium that table salt can provide, soy sauce contains 18% salt, and salted foods such as pickles, sauce products, salted eggs, etc. have high salt content. [0003] But even with complete theoretical research and sufficient application effects, consumers also agree that the salt in "cooked food" as the main source of salt should be controlled, but due to the salty Na + The ion itself is diffic...

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Problems solved by technology

[0003] But even with complete theoretical research and sufficient application effects, consumers also agree that the salt in "cooked food" as the main source of salt should be controlled, but due to the salty Na + The ion itself is difficult to detect, so there is no salinity detection device dedicated to cooking on the market, so that home cooking and even restaurant chefs still use the original way of "tasting" to confirm the saltiness of dishes, which brings greater health risks and Cooking is inconvenient, and in essence, there is still no real control or at least clear understanding of the salt content in "cooked food"; or "digital" cooking with measuring cups and other utensils in Europe and the United States, which is too rigid and lacks flexibility. Flexible cooking that adapts to changes in consumption

[0004] At present, among the relevant patents that have been applied for in China, there is no prior art about the saltiness detection device for cooking. Therefore, there is a need in the market for a device that is easy to use, low in cost, wide in use, high in cost performance, reusable, easy to maintain, and has a long service life. Long Salt Detection Device for Cooking

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