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Cooking method, cooking device, cooking utensil and computer readable storage medium

A cooking method and technology of a cooking device, applied in the fields of computer-readable storage media and cooking utensils, can solve problems such as affecting starch gelatinization and hindering moisture penetration.

Active Publication Date: 2021-08-20
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

[0005] (2) The cell membrane and tissue hardening of whole grains hinder water penetration and affect starch gelatinization

Method used

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  • Cooking method, cooking device, cooking utensil and computer readable storage medium
  • Cooking method, cooking device, cooking utensil and computer readable storage medium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The cooking method according to one embodiment of the present invention includes: step S102, after receiving the cooking instruction, analyze the cooking instruction to determine the cooling condition; step S104, judge whether the cooling condition meets the preset cooling condition; step S106, determine whether the cooling When the condition satisfies the preset cooling condition, control the material to be cooked to be cooled and soaked.

[0041] In this technical solution, when it is determined that the cooling condition satisfies the preset cooling condition, the material to be cooked is controlled to be cooled and soaked. On the one hand, the activity of lipolytic enzymes can be reduced, the decomposition of fatty acids can be reduced, and the bran smell and staleness can be alleviated. Rice flavor, on the other hand, can soften the material so that the cell tissue of the material can fully absorb water, and most of the cell tissue can release starch components afte...

Embodiment 2

[0051] figure 1 A schematic block diagram of a cooking device according to an embodiment of the present invention is shown.

[0052] Such as figure 1 As shown, the cooking device 200 according to one embodiment of the present invention includes: an analysis unit 202, configured to analyze the cooking instruction to determine the cooling condition after receiving the cooking instruction; a judging unit 204, used to judge whether the cooling condition meets the predetermined Cooling conditions are set; the control unit 206 is configured to control the cooling and soaking of the material to be cooked when it is determined that the cooling condition meets the preset cooling condition.

[0053] In this technical solution, when it is determined that the cooling condition satisfies the preset cooling condition, the material to be cooked is controlled to be cooled and soaked. On the one hand, the activity of lipolytic enzymes can be reduced, the decomposition of fatty acids can be re...

Embodiment 3

[0063] figure 2 A schematic block diagram of a cooking appliance according to an embodiment of the invention is shown.

[0064] Such as figure 2 As shown, the cooking appliance 300 according to the embodiment of the present invention includes: the cooking device 200 defined in any one of the above technologies.

[0065] Wherein, the cooking device 200 may include logical computing devices such as MCU, CPU, DSP, single-chip microcomputer, and embedded device, and the analyzing unit 202 may include a decoder, a touch screen, buttons, a speech recognizer, and a communication antenna, etc., and the judging unit 204 may include A comparator and memory, etc., the control unit 206 may include a heating drive circuit and corresponding heating components, a cooling drive circuit and corresponding stirring components, a timer, a temperature sensor and the like.

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PUM

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Abstract

The present invention provides a cooking method, a cooking device, a cooking utensil and a computer-readable storage medium, wherein the cooking method includes: after receiving the cooking instruction, analyzing the cooking instruction to determine the cooling condition; judging whether the cooling condition meets the preset cooling condition condition; when it is determined that the cooling condition satisfies the preset cooling condition, it is controlled to perform cooling and soaking treatment on the material to be cooked. Through the technical solution of the present invention, different cooking processes are performed for materials with different attributes and characteristics, the edible taste and nutritional content of the materials are improved, and the cooking steps for users are simplified.

Description

technical field [0001] The present invention relates to the technical field of cooking, in particular, to a cooking method, a cooking device, a cooking utensil and a computer-readable storage medium. Background technique [0002] Rice, paddy rice, millet and other whole grains are the daily staple food of the public, but the taste of whole grains is not good due to the following reasons. [0003] (1) A certain amount of bran is often mixed in the whole grains, and the bran contains a lot of fat, and the fat is easily oxidized to form fat and acid, and the fat and acid are decomposed to form carbonyl compounds. [0004] Among them, fatty acids are usually dissociated by lipolytic enzymes at 30°C to 40°C, and the bran and old rice flavor components of whole grains are mainly related to lipolytic enzymes. Users who eat cooked whole grains will feel that the food is not fresh. . [0005] (2) The cell membrane and tissue of whole grains are hardened, which hinders water penetra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00A47J36/00
CPCA47J27/002A47J36/00
Inventor 李晶房振苏莹
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD