Control method of food processor

Abstract

The embodiment of the invention discloses a control method of a food processor. The food processor comprises a heating device, and the control method comprises the steps that after water is fed into acup body of the food processer, heating slurry to a preset temperature T1 through a heating device; controlling a motor of the food processor to work in a first working mode in the process of heatingthe slurry from the preset temperature T1 to boiling; stopping heating the slurry, and keeping the motor to continuously work for a preset duration at a preset rotating speed; and heating the slurryagain, and controlling the motor of the food processor to work in a second working mode in the process of heating the slurry to boiling. According to the scheme of the embodiment, on the premise thatthe food processor does not overflow in the pulping process, the temperature of the slurry is increased to the boiling point temperature, and the taste of the slurry is improved, and meanwhile tap water can be used for slurrying.

Description

technical field [0001] Embodiments of the present invention relate to cooking equipment control technology, in particular to a control method of a food processor. Background technique [0002] Existing food processors (such as soybean milk machines) do not have overflow prevention rods, so in the process of pulping, in order to prevent overflow, they all use 3-4°C below the heating boiling point temperature T as the heating protection temperature, that is, during the heating process, the detection When the temperature of the slurry reaches the boiling point temperature T-3 or T-4°C, stop heating the heating pipe, so that the temperature of the slurry is relatively low, and there is not enough heat to overflow, although the soymilk produced in this way is qualified. However, due to the lack of duration at high temperatures, the taste and appearance of soy milk are relatively poor. In some areas with higher altitudes, the boiling point temperature is even lower, so the soy mil...

AI Technical Summary

Problems solved by technology

[0002] Existing food processors (such as soybean milk machines) do not have overflow prevention rods, so in the process of pulping, in order to prevent overflow, they all use 3-4°C below the heating boiling point temperature T as the heating protection temperature, that is, during the heating process, the detection When the temperature of the slurry reaches the boiling point temperature T-3 or T-4°C, stop heating the heating pipe, so that the temperature of the slurry is relatively low, and there is not enough heat to overflow, although the soymilk produced in this way is qualified. However, due to the lack of duration at high temperatures, the taste and appearance of soy milk are relatively poor. In some areas with higher altitudes, the boiling point temperature is even lower, so the soy milk produced in this way may even have a beany smell. , giving users a bad product experience

[0003] In addition, although the existing unmanned food processing machine solution can reduce the risk of overflow to a certain extent, since it is not heated to the boiling point, only pure water can be used for pulping, and tap water cannot be used for pulping, which greatly limits user population

[0004] In view of the above problems, the existing unmanned soymilk machines currently have no way to enhance the taste of soymilk, and also limit the water used for pulping

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