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cooking equipment

A cooking equipment and ultrasonic technology, applied in the field of cooking equipment, can solve the problems of long extraction time of nutrients, long cooking time, fake and clean ingredients, etc.

Active Publication Date: 2022-02-25
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Embodiment Construction

[0037] Embodiments of the present invention are described in detail below, examples of which are shown in the drawings, wherein the same or similar reference numerals designate the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the figures are exemplary only for explaining the present invention and should not be construed as limiting the present invention.

[0038] In describing the present invention, it is to be understood that the terms "center", "length", "upper", "lower", "front", "rear", "left", "right", "top", " The orientation or positional relationship indicated by "bottom", "inner", "outer", etc. are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying the referred device or positional relationship. Elements must have certain ...

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Abstract

The invention discloses a cooking device, comprising: a pot body; a pot cover; an ultrasonic transducer, the ultrasonic transducer is arranged on the pot cover or the pot body and the transmitting end of the ultrasonic transducer is Set towards the inner pot; control device, the control device includes an ultrasonic cleaning key and a timer, the control device is connected to the ultrasonic transducer, wherein when the pot cover closes the pot body, the ultrasonic cleaning key is used to control the ultrasonic transducer to run and time The timer starts timing, and when the running time of the ultrasonic transducer reaches the set time, the ultrasonic transducer stops running. According to the cooking equipment of the embodiment of the present invention, by using the mechanical action and cavitation effect of ultrasonic waves, the purine content in the food can be reduced, the blood in the meat can be removed, the taste is fast, the nutrition is extracted quickly, the taste of the food is good, and the bactericidal effect of the food in the ultrasonic wave Easy to store, the cooking equipment can be cleaned automatically, and the ingredients can be cleaned to ensure the in-depth cleaning of the ingredients.

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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00A47J27/086A47J36/00A47J43/24A47J36/06A47J27/08A23L3/30B08B3/12
CPCA47J27/00A47J27/086A47J36/00A47J43/24A47J36/06A47J27/08A23L5/20A23L3/30B08B3/12
Inventor 梅若愚何柏锋杨长胜张永刚徐小明安楠楠
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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