Cooking device

Abstract

The utility model discloses a cooking device which comprises a shell, a plurality of groups of containing grooves are formed in the surface of the top of the shell, weighing sensors are embedded in the centers of the bottoms of the containing grooves, and the detection ends of the weighing sensors are connected with heating plates; the pot bodies are placed in inner cavities of the containing grooves respectively, the bottoms of the pot bodies make contact with the top of the heating disc, a pot cover is connected to an opening of each pot body in a clamped mode, the top of each pot cover is communicated with an exhaust pipe, and the gas outlet end of each exhaust pipe is fixedly connected with a gas sensor. The weight of rice and water before and after cooking is metered through the weighing sensor, substances in gas are detected through the gas sensor, and data collected by the weighing sensor and the gas sensor can be visually presented to a user through the operation screen through the digital-to-analog converter and the single-chip microcomputer. And the cooking taste of the rice is digitalized.

Description

Technical Field

[0001] The utility model relates to the technical field of rice steaming and cooking devices, in particular to a steaming and cooking device. Background Art

[0002] The cooking and eating quality of rice mainly refers to the various physical, chemical and sensory properties of rice during the cooking and eating process, such as water absorption, solubility, expansion, extensibility, gelatinization, retrogradation, as well as the softness, hardness, adhesion, color, aroma and taste of the rice.

[0003] When the cooking and tasting of multiple types of rice need to be evaluated, each type of rice needs to be individually cooked and tasted on site. This operation is relatively complicated, time-consuming and labor-intensive. In addition, the taste of each type of rice is easily affected by subjective factors such as the taste of the taster and is unstable. Utility Model Content

[0004] The present invention aims to provide a steaming device to solve the problem raised in the above-mentioned background art that, when evaluating the taste of multiple types of rice, it is necessary to conduct on-site steaming and tasting tests on each type of rice separately. This operation is relatively complicated, time-consuming and labor-intensive, and the taste of each type of rice is easily affected by subjective factors such as the taste of the taster, resulting in instability.

[0005] To achieve the above objectives, the present invention provides the following technical solutions:

[0006] A cooking device comprises a shell, wherein the top surface of the shell is provided with several groups of receiving grooves, the bottom centers of the receiving grooves are inlaid with weighing sensors, and the detection ends of the weighing sensors are connected to heating plates; a pot body, wherein the pot bodies are respectively placed in the inner cavities of the receiving grooves, the bottoms of the pot bodies contact the tops of the heating plates, the mouths of the pot bodies are clamped with a pot lid, the top of the pot lid is connected to an exhaust pipe, the gas outlet end of the exhaust pipe is fixedly connected to a gas sensor, the detection end of the gas sensor extends to the interior of the exhaust pipe, the interior of the pot body is provided with a receiving plate for separating rice and water through an abutment assembly, and scale lines are provided on the inner wall of the pot body; a cavity, wherein the cavity is provided in the interior of the shell near the bottom, and the interior of the cavity is provided with an intelligent control assembly for collecting data from the weighing sensor and the gas sensor and facilitating user viewing.

[0007] Preferably, the intelligent control component includes an operation screen arranged on the front side of the shell, a single-chip microcomputer is arranged inside the cavity, a digital-to-analog converter is arranged inside the cavity and on one side of the single-chip microcomputer, the signal output ends of the weighing sensor and the gas sensor are electrically connected to the signal input ends of the digital-to-analog converter through wires, the signal output end of the digital-to-analog converter is electrically connected to the signal input end of the single-chip microcomputer through wires, the signal output end of the single-chip microcomputer is electrically connected to the signal input end of the operation screen through wires, and the heating plates are all controlled by the single-chip microcomputer.

[0008] Preferably, the abutment assembly includes a trapezoidal plate arranged at the bottom of the accommodating tray, wedge blocks are provided at the bottom of both sides of the accommodating tray, the inclined surfaces of the two groups of wedge blocks are respectively slidably connected to the corresponding side inclined surfaces of the trapezoidal plate, the tops of the two groups of wedge blocks are respectively slidably connected to the bottom of the accommodating tray through limit members, and a lifting assembly is provided in the middle of the accommodating tray for moving the trapezoidal plate upward to move the two groups of wedge blocks respectively outward.

[0009] Preferably, the limiting member includes limiting grooves opened at the bottom of both sides of the accommodating plate, the inner cavities of the two groups of limiting grooves are slidably connected to the limiting blocks, the bottoms of the two groups of limiting blocks are respectively fixedly connected to the surfaces of the tops of the corresponding side wedge blocks, the opposite side surfaces of the two groups of limiting grooves are respectively fixedly connected with tension springs, and the facing ends of the two groups of tension springs are respectively fixedly connected to the surfaces of the corresponding side limiting blocks.

[0010] Preferably, the lifting assembly includes a hand-tightening bolt threadedly connected to the middle of the accommodating plate, a connecting rod is rotatably inserted in the middle of the trapezoidal plate, both ends of the connecting rod are respectively fixedly connected to the limiting plate, and one end of the hand-tightening bolt is threaded downward through the accommodating plate and fixedly connected to the surface of the limiting plate located above.

[0011] Preferably, the tops of both sides of the trapezoidal plate are respectively fixedly connected with limiting rods, and the two groups of limiting rods respectively penetrate upward through the corresponding side surfaces of the accommodating plate.

[0012] Preferably, guide grooves are provided at the bottom of both sides of the accommodating groove, and guide rods are respectively inserted into the inner cavities of the guide grooves. The top ends of the two groups of guide rods at the same position are respectively fixedly connected to the bottom of the heating plate at the corresponding position.

[0013] Compared with the prior art, the beneficial effects of the present invention are:

[0014] 1. The utility model is capable of simultaneously steaming a variety of different types of rice by arranging a weighing sensor, a gas sensor, and a holding tank, and arranging several groups of holding tanks. The weighing sensor measures the weight of the rice and water before and after steaming, thereby calculating the water absorption of the rice. The gas sensor detects substances in the gas. When volatile organic compounds are adsorbed onto the metal oxide surface of the gas sensor, the conductivity of the sensor will change. At the same time, the data collected by the weighing sensor and the gas sensor can be intuitively presented to the user through the operation screen through the digital-to-analog converter and the single-chip microcomputer, thereby digitizing the steamed rice taste and facilitating the comparison of different types of rice.

[0015] 2. The utility model provides an abutment assembly. During the upward movement of the trapezoidal plate, the two sets of wedge blocks are pushed outward respectively by the sliding cooperation between the inclined surfaces on both sides and the inclined surfaces of the wedge blocks, and are respectively abutted against the inside of the pot body, so that the accommodating tray can be adjusted to a suitable water-isolating state, so that the rice does not directly contact water, and the rice is steamed by water vapor, reducing the loss of water-soluble nutrients in the rice. At the same time, when the rice needs to be cooked, the trapezoidal plate is moved downward, and the two sets of wedge blocks are moved inward at the same time, releasing the abutment with the pot body, thereby facilitating the removal of the accommodating tray, which is very convenient and quick.

[0016] 3. The utility model provides precise guidance for the lateral sliding of the wedge block through the setting of the limit piece, and the cooperation between the limit groove and the limit block, thereby avoiding deflection, jamming and the like under the drive of the trapezoidal plate, ensuring the stability and accuracy of the lifting process of the accommodating plate, and making the realization of the water-insulating steaming function more reliable. When the trapezoidal plate drives the wedge block to move outward, the tension spring can use its own elastic force to pull the wedge block back to its initial position at the end of the operation, so that it is convenient for use next time. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a structural schematic diagram of an embodiment of a steaming device of the present invention;

[0018] Figure 2 This is a schematic cross-sectional view of a shell in an embodiment of a steaming device of the present invention;

[0019] Figure 3 This is a schematic cross-sectional view of a pot body in an embodiment of a steaming device of the present invention;

[0020] Figure 4 This is a schematic cross-sectional view of a receiving tray in an embodiment of a steaming device according to the present invention;

[0021] Figure 5 This is a structural diagram of a plug-in rod in an embodiment of a steaming device of the present invention;

[0022] Figure 6This is a schematic structural diagram of a pot cover in an embodiment of a steaming device of the present invention.

[0023] In the picture:

[0024] 100, housing; 101, operating screen; 102, pot body; 103, pot lid; 104, exhaust pipe; 105, gas sensor; 106, cavity; 107, receiving groove; 108, scale line;

[0025] 200, single chip microcomputer; 201, digital-to-analog converter; 202, heating plate; 203, guide rod; 204, weighing sensor; 205, guide groove;

[0026] 300, accommodating tray; 301, limiting slot;

[0027] 400, wedge block; 401, trapezoidal plate; 402, tension spring; 403, limit block; 404, limit plate; 405, plug-in rod; 406, hand-tightening bolt; 407, limit rod; 408, hole. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0029] See also Figures 1-6The present embodiment provides a cooking device, comprising a shell 100, wherein the top surface of the shell 100 is provided with a plurality of receiving grooves 107, wherein the bottom center of each receiving groove 107 is inlaid with a weighing sensor 204, and the detection end of each weighing sensor 204 is connected to a heating plate 202; a pot body 102, wherein the pot body 102 is respectively placed in the inner cavity of the receiving groove 107, wherein the bottom of the pot body 102 contacts the top of the heating plate 202, and the mouth of the pot body 102 is clamped with a pot cover 103, and the top of the pot cover 103 is connected to an exhaust pipe 104, and the gas outlet end of the exhaust pipe 104 is fixedly connected to a gas sensor 105, and the detection end of the gas sensor 105 is connected to the heating plate 202. The measuring end extends to the inside of the exhaust pipe 104, and the inside of the pot body 102 is provided with a holding plate 300 for separating rice and water through an abutment component, and a scale line 108 is provided on the inner wall of the pot body 102; the cavity 106 is opened inside the shell 100 near the bottom, and the inside of the cavity 106 is provided with an intelligent control component for collecting data from the weighing sensor 204 and the gas sensor 105 and facilitating the user to view the data; the intelligent control component includes an operation screen 101 provided on the front side of the shell 100, and a single-chip microcomputer 200 is provided inside the cavity 106. A digital-to-analog converter 201 is provided on one side of the microcontroller 200. The signal output ends of the weighing sensor 204 and the gas sensor 105 are electrically connected to the signal input end of the digital-to-analog converter 201 through a wire. The signal output end of the digital-to-analog converter 201 is electrically connected to the signal input end of the microcontroller 200 through a wire. The signal output end of the microcontroller 200 is electrically connected to the signal input end of the operation screen 101 through a wire. The heating plate 202 is controlled by the microcontroller 200. Through the arrangement of the weighing sensor 204, the gas sensor 105 and the receiving tank 107, the arrangement of several groups of receiving tanks 107 can process a variety of different rice. The rice and water are steamed simultaneously, and the weight of the rice and water before and after steaming is measured by the weighing sensor 204, thereby calculating the water absorption of the rice. The gas sensor 105 detects substances in the gas. When volatile organic compounds are adsorbed onto the metal oxide surface of the gas sensor 105, the conductivity of the gas sensor 105 will change. At the same time, the data collected by the weighing sensor 204 and the gas sensor 105 can be intuitively presented to the user through the operation screen 101 through the digital-to-analog converter 201 and the single-chip microcomputer 200, thereby digitizing the steamed rice taste and facilitating comparison of different rice.

[0030] Among them, the model of the weighing sensor is the American Zhongkesel BHxR series, the model of the gas sensor is the BME688 micro four-in-one gas sensor, the model of the single chip microcomputer is STC89C51, and the model of the digital-to-analog converter is ADS1115.

[0031] The bottom of the receiving tray 300 is provided with a plurality of holes 408 for the circulation of water vapor.

[0032] Furthermore, the abutment assembly includes a trapezoidal plate 401 arranged at the bottom of the accommodating tray 300, and wedge blocks 400 are provided at the bottom of both sides of the accommodating tray 300. The inclined surfaces of the two groups of wedge blocks 400 are respectively slidably connected to the corresponding side inclined surfaces of the trapezoidal plate 401, and the tops of the two groups of wedge blocks 400 are respectively slidably connected to the bottom of the accommodating tray 300 through limit members. A lifting assembly for moving the trapezoidal plate 401 upwards is provided in the middle of the accommodating tray 300 to move the two groups of wedge blocks 400 outwards respectively. By setting the abutment assembly, the trapezoidal plate 401 moves upwards during By utilizing the sliding fit between the inclined surfaces on both sides and the inclined surfaces of the wedge blocks 400, the two groups of wedge blocks 400 are pushed outward respectively and abutted against the inside of the pot body 102 respectively, so that the accommodating plate 300 can be adjusted to a suitable water-isolating state, so that the rice does not directly contact the water, and the rice is steamed using water vapor to reduce the loss of water-soluble nutrients in the rice. At the same time, when the rice needs to be cooked, the trapezoidal plate 401 is moved downward, and the two groups of wedge blocks 400 are moved inward at the same time to release the abutment with the pot body 102, thereby facilitating the removal of the accommodating plate 300, which is very convenient and quick.

[0033] The cam 403 of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end of the second end

[0034] Preferably, the lifting assembly includes a hand-tightening bolt 406 threadedly connected to the middle of the accommodating plate 300, and a connecting rod 405 is rotatably inserted in the middle of the trapezoidal plate 401. Both ends of the connecting rod 405 are fixedly connected to the limiting plate 404. One end of the hand-tightening bolt 406 is threaded downward through the accommodating plate 300 and fixedly connected to the surface of the limiting plate 404 located above. Through the setting of the lifting assembly, the up and down movement of the trapezoidal plate 401 can be easily controlled by rotating the hand-tightening bolt 406, thereby realizing the lifting and lowering of the accommodating plate 300, which is very convenient and quick.

[0035] It is worth noting that the tops of both sides of the trapezoidal plate 401 are fixedly connected with limiting rods 407, and the two sets of limiting rods 407 respectively penetrate upward through the corresponding side surfaces of the accommodating plate 300. Through the setting of the limiting rods 407, the limiting rods 407 on the tops of both sides of the trapezoidal plate 401 penetrate upward through the corresponding side surfaces of the accommodating plate 300. When the trapezoidal plate 401 is rotated and moved up and down by tightening the bolts 406, it can provide a stable vertical guide for it, preventing the trapezoidal plate 401 from unnecessary rotation, and ensuring that the trapezoidal plate 401 and the inclined surface of the wedge block 400 always maintain a good matching relationship.

[0036] Furthermore, guide grooves 205 are provided at the bottom of both sides of the accommodating groove 107, and guide rods 203 are respectively inserted into the inner cavity of the guide grooves 205. The top ends of the two groups of guide rods 203 at the same position are respectively fixedly connected to the bottom of the heating plate 202 at the corresponding position. Through the setting of the guide grooves 205 and the guide rods 203, the guide grooves 205 at the bottom of both sides of the accommodating groove 107 cooperate with the guide rods 203 at the bottom of the heating plate 202. When the pot body 102 is placed in the accommodating groove 107, the heating plate 202 can be accurately guided to dock with the weighing sensor 204 at the center of the bottom of the accommodating groove 107, ensuring that the two are tightly connected and the position is accurate. The weighing sensor 204 can accurately measure the weight changes of the pot body 102 and the food, providing a reliable data basis for subsequent intelligent control, and also ensuring that the heating plate 202 can evenly transfer heat to the bottom of the pot body 102, avoiding local overheating or uneven heating due to poor contact.

[0037] Working principle;

[0038] When the steaming device is to be used for steaming, the pot body 102 is first placed in the receiving groove 107 on the top surface of the housing 100. At this time, the bottom of the pot body 102 contacts the heating plate 202. Because the bottom of the receiving groove 107 is provided with guide grooves 205 on both sides, the guide rods 203 in the guide grooves 205 are connected to the heating plate 202. This ensures that the pot body 102 is placed in place and the heating plate 202 is in a stable state. At the same time, the weighing sensor 204 will instantly sense the weight of the pot body 102 and the rice and other materials subsequently placed therein, and transmit the corresponding electrical signal to the digital-to-analog converter 201 in the intelligent control component.

[0039] Then put the rice and an appropriate amount of water into the pot body 102. The scale lines 108 on the inner wall of the pot body 102 can be used to intuitively control the amount of ingredients and water.

[0040] If the rice is to be steamed by steam, thereby preventing the rice from directly contacting a large amount of water and causing the nutrients to dissolve into the water, the receiving tray 300 is placed inside the pot body 102, and then the hand-tightening bolt 406 is turned. Since the hand-tightening bolt 406 is threadedly connected to the middle part of the receiving tray 300, and one end of the hand-tightening bolt 406 is connected to the limit plate 404 on the plug-in rod 405 that is rotatably plugged in the middle part of the trapezoidal plate 401, the rotation will drive the trapezoidal plate 401 to move upward. During the upward movement of the trapezoidal plate 401, the inclined surfaces on both sides of the trapezoidal plate 401 slide in cooperation with the inclined surfaces of the wedge blocks 400, pushing the two groups of wedge blocks 400 outward respectively and abutting against the inside of the pot body 102, thereby fixing the receiving tray 300 in a suitable water-isolating state, so that the rice does not directly contact the water, which can reduce the loss of water-soluble nutrients in the rice.

[0041] The user can input corresponding heating parameters, such as setting heating power and heating time, through the operation screen 101 on the front side of the housing 100. The operation screen 101 transmits a signal to the single-chip microcomputer 200 in the cavity 106. After receiving the instruction, the single-chip microcomputer 200 controls the heating plate 202 to start working. The heating plate 202 converts electrical energy into heat energy to heat the pot body 102.

[0042] At the same time, the single chip computer 200 records the weight of the rice and water before heating through the weighing sensor 204. When the rice is steamed, the weight of the rice is recorded. The mass before steaming is M1, and the mass after steaming is M2. The water absorption calculation formula is: water absorption = (M2-M1) / M1×100%, thereby inferring the water absorption of the rice.

[0043] During the cooking process, the food and water in the pot body 102 are heated to produce steam and other gases, which are discharged through the exhaust pipe 104 connected to the top of the pot cover 103. The gas sensor 105 detects the substances in the gas. When volatile organic compounds are adsorbed onto the metal oxide surface of the gas sensor 105, the conductivity of the gas sensor 105 will change. For example, organic compounds such as aldehydes and ketones in the rice aroma can undergo oxidation-reduction reactions with the metal oxide, causing the resistance value of the sensor to decrease or increase, thereby detecting the presence of these aromatic substances. At the same time, the numerical value is sent to the digital-to-analog converter 201 through the wire, and is converted into a digital signal by the digital-to-analog sensor and transmitted to the single-chip microcomputer 200, so that the steaming and eating taste of the rice is digitized and transmitted to the operation screen 101 through the wire so that the user can view it intuitively.

[0044] Although the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cooking device, characterized in that: include: A housing (100), wherein a plurality of receiving grooves (107) are provided on the top surface of the housing (100), and a weighing sensor (204) is embedded at the bottom center of each of the receiving grooves (107), and a detection end of each of the weighing sensors (204) is connected to a heating plate (202); A pot body (102) is placed in the inner cavity of the receiving groove (107), the bottom of the pot body (102) contacts the top of the heating plate (202), the mouth of the pot body (102) is clamped with a pot cover (103), the top of the pot cover (103) is connected to an exhaust pipe (104), the gas outlet end of the exhaust pipe (104) is fixedly connected to a gas sensor (105), the detection end of the gas sensor (105) extends to the inside of the exhaust pipe (104), the inside of the pot body (102) is provided with a receiving plate (300) for separating rice and water through an abutment component, and a scale line (108) is provided on the inner wall of the pot body (102); A cavity (106) is provided in the interior of the housing (100) near the bottom, and an intelligent control component is provided inside the cavity (106) for collecting data from the weighing sensor (204) and the gas sensor (105) and facilitating viewing by a user.

2. A cooking device according to claim 1, characterized in that: The intelligent control component comprises an operation screen (101) arranged on the front side of the housing (100); a single-chip microcomputer (200) is arranged inside the cavity (106); a digital-to-analog converter (201) is arranged inside the cavity (106) and on one side of the single-chip microcomputer (200); the signal output ends of the weighing sensor (204) and the gas sensor (105) are electrically connected to the signal input end of the digital-to-analog converter (201) through a wire; the signal output end of the digital-to-analog converter (201) is electrically connected to the signal input end of the single-chip microcomputer (200) through a wire; the signal output end of the single-chip microcomputer (200) is electrically connected to the signal input end of the operation screen (101) through a wire; and the heating plate (202) is controlled by the single-chip microcomputer (200).

3. The cooking device according to claim 1, characterized in that: The abutment assembly comprises a trapezoidal plate (401) arranged at the bottom of the accommodating tray (300), wedge blocks (400) are arranged at the bottom of both sides of the accommodating tray (300), the inclined surfaces of the two groups of wedge blocks (400) are respectively slidably connected to the corresponding side inclined surfaces of the trapezoidal plate (401), the tops of the two groups of wedge blocks (400) are respectively slidably connected to the bottom of the accommodating tray (300) through limiting members, and a lifting assembly is arranged in the middle of the accommodating tray (300) for moving the trapezoidal plate (401) upwards to move the two groups of wedge blocks (400) outwards respectively.

4. A cooking device according to claim 3, characterized in that: The limiting member comprises limiting grooves (301) provided at the bottoms of both sides of the accommodating plate (300); the inner cavities of the two groups of limiting grooves (301) are slidably connected to the limiting blocks (403); the bottoms of the two groups of limiting blocks (403) are respectively fixedly connected to the surfaces of the tops of the corresponding side wedge blocks (400); the surfaces of the opposite sides of the two groups of limiting grooves (301) are respectively fixedly connected to tension springs (402); the facing ends of the two groups of tension springs (402) are respectively fixedly connected to the surfaces of the corresponding side limiting blocks (403).

5. The cooking device according to claim 3, characterized in that: The lifting assembly includes a hand-tightening bolt (406) threadedly connected to the middle of the accommodating plate (300); a plug-in rod (405) is rotatably plugged into the middle of the trapezoidal plate (401); both ends of the plug-in rod (405) are respectively fixedly connected to the limiting plate (404); one end of the hand-tightening bolt (406) is threaded downwardly through the accommodating plate (300) and fixedly connected to the surface of the limiting plate (404) located above.

6. The cooking device according to claim 5, characterized in that: The tops of both sides of the trapezoidal plate (401) are respectively fixedly connected to limiting rods (407), and two groups of limiting rods (407) respectively penetrate upward through the corresponding side surfaces of the accommodating plate (300).

7. A cooking device according to any one of claims 1 to 6, characterized in that: Guide grooves (205) are provided at the bottoms of both sides of the receiving groove (107), and guide rods (203) are respectively inserted into the inner cavities of the guide grooves (205). The top ends of the two groups of guide rods (203) at the same position are respectively fixedly connected to the bottoms of the heating plates (202) at corresponding positions.

Images