Cooking utensil, cooking control method thereof and computer readable storage medium

A technology of cooking utensils and control methods, which is applied in the direction of timing control of ignition mechanisms, cooking utensils, kitchen utensils, etc., can solve the problems of not reducing the content of phytic acid, and achieve the effect of shortening cooking time and reducing the content of phytic acid

Pending Publication Date: 2022-05-27
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Most of the market degrades phytic acid by adding phytase, but this method is suitable for ind

Method used

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  • Cooking utensil, cooking control method thereof and computer readable storage medium
  • Cooking utensil, cooking control method thereof and computer readable storage medium
  • Cooking utensil, cooking control method thereof and computer readable storage medium

Examples

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[0032] The following describes in detail the embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary, only used to explain the present invention, and should not be construed as a limitation of the present invention.

[0033] The cooking control method of a cooking appliance, a computer-readable storage medium, and a cooking appliance 100 according to embodiments of the present invention are described below with reference to the accompanying drawings.

[0034] The following describes a cooking control method for a cooking appliance according to an embodiment of the first aspect of the present invention with reference to the accompanying drawings. The cooking utensils here can be soymilk maker, rice co...

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PUM

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Abstract

The invention discloses a cooking utensil, a cooking control method thereof and a computer readable storage medium, and the cooking control method comprises the following steps: injecting hot water at a first preset temperature into the cooking utensil, carrying out hot water extraction of phytic acid on a to-be-cooked food material in the cooking utensil, and timing the extraction time; judging whether the extraction time reaches first preset time or not; if the extraction time reaches the first preset time, controlling the cooking utensil to drain water, and controlling the cooking utensil to cook after the cooking utensil finishes water drainage and water is added into the cooking utensil according to a first preset proportion. According to the cooking control method provided by the embodiment of the invention, the phytic acid in the food materials is dissolved into the hot water through extraction, then the dissolved phytic acid is removed through drainage, and then water is added for cooking, so that the aim of reducing the content of the phytic acid in the cooked food is finally achieved, the digestibility of nutritional ingredients such as mineral substances and protein is improved, and the cooking quality is improved. And a user can fully absorb and utilize nutrient substances.

Description

technical field [0001] The present invention relates to the technical field of cooking appliances, and more particularly, to a cooking appliance, a cooking control method thereof, and a computer-readable storage medium. Background technique [0002] Phytic acid is an antinutrient for animal and human nutrition. Phytic acid in food and feed can form insoluble complexes with many ions, affecting the absorption of these essential mineral nutrients by humans and monogastric animals. High intake of grains and soy foods with high phytic acid content, such as wheat, soybeans, and broad beans, is considered to be one of the reasons for the prevalence of iron and zinc deficiencies in people in developing countries. [0003] And in the animal digestive tract, phytic acid can form insoluble complexes with proteins and protein-digesting enzymes under slightly acidic or alkaline conditions. Phytic acid affects the absorption and digestion of starch through covalent interaction with sta...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/00A47J36/24A47J36/32
CPCA47J27/00A47J36/00A47J36/32A47J36/24Y02P60/87
Inventor 张龙李晶梁玉莲张川邢利婷郑量
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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