Cooking utensil, soaking control method and device thereof and computer readable storage medium

Abstract

The invention discloses a cooking utensil, a soaking control method and device thereof and a computer readable storage medium, and the soaking control method comprises the following steps: soaking food to be cooked in the cooking utensil, and detecting the temperature in the cooking utensil; when the temperature reaches a first preset temperature, carrying out first time of timing, cooling the cooking utensil when the time of the first time of timing reaches a first preset time, and carrying out second time of timing when the temperature is reduced to a second preset temperature until the time of the second time of timing reaches a second preset time, the second preset temperature is smaller than the first preset temperature. According to the soaking control method disclosed by the embodiment of the invention, the phytase activity in the food to be cooked can be fully activated, relatively high phytic acid decomposition activity is maintained, and the phytic acid content in the food is effectively reduced.

Description

Technical field [0001] The present invention relates to the technical field of cooking utensils, more particularly, to a cooking apparatus and a soaking control method thereof, a soaking control device, a computer-readable storage medium. Background [0002] For animal and human nutrition, phytic acid is an anti-nutrient substance. Phytic acids in food and feed can form insoluble complexes with many ions, affecting the absorption of these essential mineral nutrients by humans and monogastric animals. The large intake of grains and legumes 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 deficiency in people in developing countries. [0003] And in the digestive tract of animals, phytic acid can form an insoluble complex with proteins and protein digestive enzymes under slightly acidic or alkaline conditions. Phytic acid affects the absorption and digestion of starch by covalent action ...

AI Technical Summary

Problems solved by technology

[0004] Most of the market degrades phytic acid by adding phytase, but this method is suitable for industrial use, and there is no related technology to reduce phytic acid content in household appliances

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