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A kind of control method of baking bread and its cooking equipment

A control method and technology for cooking equipment, which are applied to steam cooking utensils, timing control ignition mechanisms, cooking utensils, etc., can solve the problems of low success rate of bread, poor elasticity of bread core, etc., and achieve the effect of improving softness

Active Publication Date: 2022-07-29
VATTI CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (3) In the process of cooking research, it was found that the success rate of home baked bread is low, the bread core is not elastic, and the skin and bottom are easy to form a thicker "hard shell". Promotes bread softness and bread elasticity, but such chemical additives are generally not added to home-baked bread for health reasons

Method used

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  • A kind of control method of baking bread and its cooking equipment
  • A kind of control method of baking bread and its cooking equipment
  • A kind of control method of baking bread and its cooking equipment

Examples

Experimental program
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Embodiment 1

[0046] like figure 1 As shown, this embodiment provides a cooking device that applies a method for preparing toast. In this embodiment, the cooking device of the present invention can be a steam oven, a steam-bake all-in-one machine, a micro-steam oven, etc., which have a steam-bake function and include a cavity 1 for baking bread, a cavity heating module 2, a steam oven, and a steam oven. The output module 3 , the image recognition module 4 , the storage module 5 , the control module 6 and the temperature detection module 8 , wherein the cavity heating module 2 is arranged on the cavity 1 for heating the cavity 1 , so that the cooking device has Grill function. The steam outlet of the steam generating module 3 communicates with the cavity 1, and is used for spraying steam into the cavity 1, so that the cooking device has a steaming function. The image recognition module 4 is arranged in the cavity 1, and is used to obtain the image area S of the bread dough placed in the ca...

Embodiment 2

[0083] The difference between this embodiment and the first embodiment is that the image recognition module 4 is also used to obtain real-time color information of the bread, the reference information also includes the reference color, and the control module 6 is also used for the second cooking stage of the cooking device. Whether to end the cooking is determined by comparing the acquired real-time color information with the stored reference color. In this embodiment, the second cooking stage is the stage of forming the skin color of the bread. It can be seen that this embodiment can effectively prevent the skin color from being too light or too dark by monitoring the color of the bread in real time, improve the effect of forming the skin color of the bread, solve the problem of "hard crust" often appearing in home-baked bread, and help users to bake easily. Make high-quality bread.

[0084] like Figure 5 As shown, in addition, the control method of this embodiment further...

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Abstract

The invention discloses a control method for toasting bread and a cooking device thereof. The control method comprises the steps of: S1, obtaining the image area S of the bread blank after fermentation is completed through an image recognition module; S2, obtaining reference information pre-stored by a storage module , the reference information includes the reference image area S 0 , the reference cooking temperature T 0 and the base cooking time t 0 ; S3, judge whether described bread blank image area S is greater than described reference image area S 0 ;S4, if S>S 0 , then control the first cooking stage of the cooking device to be executed according to the heating information I and the steam injection information I; S5, if S≤S 0 , then the first cooking stage of controlling the cooking device is executed according to the heating information II and the steam injection information II. According to the obtained bread dough image area S and the pre-stored reference image area S 0 The comparison result can intelligently match the heating information and steam injection information required for the first cooking stage, so that the first cooking stage can be controlled intelligently.

Description

technical field [0001] The present invention relates to the technical field of cooking equipment, in particular to a control method for toasting and a cooking equipment thereof. Background technique [0002] Home-made bread, cakes, biscuits and other pastries have become the primary consideration for consumers when purchasing steam oven products. Bread baking is divided into five stages: baking surge stage, yeast continued action stage, volume formation stage, skin color formation stage and baking completion stage, each stage is affected by three key factors of temperature, humidity and time. At present, there are the following problems when baking bread in a home steam oven: [0003] (1) If the temperature is too high, the skin of the bread is formed too early, which will weaken the swelling effect of baking, limit the expansion of the dough, make the finished bread small in size, have large holes in the internal tissue, and the inside and four sides of the bread are not f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J36/32A47J27/04A47J37/06
CPCA47J36/32A47J27/04A47J37/0623A47J2027/043
Inventor 覃丽明潘叶江
Owner VATTI CORP LTD