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Cooking utensil, soybean milk making method and computer device

A technology of cooking utensils and computer programs, applied in the directions of home utensils, kitchen utensils, food science, etc., can solve problems such as affecting the quality and nutritional value of soy milk, endangering the health of consumers, and restricting the wide application of soy milk machines, so as to improve the eating experience. , the effect of increasing the extraction rate and shortening the cooking time

Pending Publication Date: 2019-03-05
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] Soymilk is popular as an important breakfast drink because of its high nutritional value. Because soymilk raw materials contain many anti-nutritional factors such as lipoxygenase, urease, trypsin inhibitor, and hemagglutinin, it cannot be eaten raw, and heat treatment is required to make it Enzyme inactivation, if these anti-nutritional factors are not fully removed, it will not only affect the quality and nutritional value of soy milk, but also endanger the health of consumers. Therefore, trypsin in soybeans is usually inactivated by heating for at least 12 minutes. It takes about 20 minutes to 30 minutes for the soymilk maker in the related art to produce soymilk through grinding and boiling, which takes a long time, and because the user's work time is relatively tight in the morning, the use of the soymilk maker in the family is greatly limited. widely used

Method used

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  • Cooking utensil, soybean milk making method and computer device
  • Cooking utensil, soybean milk making method and computer device
  • Cooking utensil, soybean milk making method and computer device

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Embodiment Construction

[0058] 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.

[0059] 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.

[0060] Refer below Figure 1 to Figure 4 The cooking appliance 100, the method for preparing soybean milk, the computer device and the computer readable storage medium according to some embodiments of th...

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Abstract

The invention provides a cooking utensil, a soybean milk making method, a computer device and a computer readable storage medium. The cooking utensil comprises a shell, a grinding device in the shell,a spraying device in the shell and a heating device in the shell, wherein the spraying device is located above the grinding device and provided with a water spraying opening; the heating device is located below the grinding device. According to the cooking utensil, the spraying device sprays water into the grinding device through the water spraying opening to make food materials wetted, and the heating device is used for heating the wetted food materials in the grinding device to generate wet hot steam for enzyme deactivation treatment of the food materials, so that the enzyme deactivation speed is increased, the cooking time is shortened, the application range of the cooking utensil is enlarged, and the use satisfaction degree of users is improved.

Description

technical field [0001] The invention relates to the technical field of household electrical appliances, in particular to a cooking utensil, a method for preparing soybean milk, a computer device and a computer-readable storage medium. Background technique [0002] Soymilk is popular as an important breakfast drink because of its high nutritional value. Because soymilk raw materials contain many anti-nutritional factors such as lipoxygenase, urease, trypsin inhibitor, and hemagglutinin, it cannot be eaten raw, and heat treatment is required to make it Enzyme inactivation, if these anti-nutritional factors are not fully removed, it will not only affect the quality and nutritional value of soy milk, but also endanger the health of consumers. Therefore, trypsin in soybeans is usually inactivated by heating for at least 12 minutes. It takes about 20 minutes to 30 minutes for the soymilk maker in the related art to produce soymilk through grinding and boiling, which takes a long t...

Claims

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Application Information

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IPC IPC(8): A47J43/046A47J43/07
CPCA23L11/30A47J43/046A47J43/0716
Inventor 李晶苏莹房振杜放
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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