Cooking equipment

Abstract

The invention discloses cooking equipment, which comprises a pot body, a pot cover, an ultrasonic transducer and a control device, wherein the ultrasonic transducer is arranged on the pot cover or thepot body; the emission end of the ultrasonic transducer is arranged in a way of facing an inner pot; the control device comprises an ultrasonic cleaning key and a timer; the control device is connected with the ultrasonic transducer; when the pot cover closes the pot body, the operation of the ultrasonic transducer is controlled through the ultrasonic cleaning key; the timer starts timing; when the operation time of the ultrasonic transducer reaches the set time, the ultrasonic transducer stops operation. The cooking equipment provided by the embodiment of the invention has the advantages that the mechanical effect and the cavitation effect of the ultrasonic waves are used; the purine content in food materials can be reduced; blood liquid in meat can be relieved; the flavoring speed is high; the nutrition extraction speed is high; the mouthfeel of the food materials is good; the food materials can be easily stored under the sterilization effect of the ultrasonic waves; the cooking equipment realizes automatic cleaning; the food materials can be cleaned; the deep cleaning of the food materials can be ensured.

Description

technical field [0001] The invention relates to the cooking field, in particular to a cooking device. Background technique [0002] At present, due to the structural characteristics of the environment and the ingredients themselves, during the cleaning process, many parts of the ingredients are relatively hidden, or the ingredients themselves have a pore structure, making many residues easy to attach to them. Traditional cleaning cannot be cleaned thoroughly, making the ingredients In the "fake clean, fake clean" state. [0003] At present, the cooking equipment on the market does not have the function of reducing purine before the official cooking, and the meat and blood are removed. Without the pretreatment before cooking, the cooking time is longer, and the taste cannot be tasted in a short time. It takes a long time to extract the nutrients in the ingredients. Difficult to clean after cooking. Contents of the invention [0004] The present invention aims to solve at ...

AI Technical Summary

Problems solved by technology

[0002] At present, due to the structural characteristics of the environment and the ingredients themselves, during the cleaning process, many parts of the ingredients are relatively hidden, or the ingredients themselves have a pore structure, making many residues easy to attach to them. Traditional cleaning cannot be cleaned thoroughly, making the ingredients In the state of "fake clean, fake clean"

[0003] At present, the cooking equipment on the market does not have the function of reducing purine before the official cooking, and the meat and blood are removed. Without the pretreatment before cooking, the cooking time is longer, and the taste cannot be tasted in a short time. It takes a long time to extract the nutrients in the ingredients. Difficult to clean after cooking

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