A method for obtaining the right amount of seasoning when cooking and a product implementing the method

Abstract

The present invention relates to a method for obtaining an appropriate amount of condiments during cooking, which is divided into two modes: automatic and manual. The product implementing the method includes: a chamber, a tank body, a lid, a control panel, a battery, a control valve, a pipeline and a small cup. The lid is provided with a control panel and a battery, the chamber is connected to the pipeline, a leak is provided at the bottom of the chamber, a control valve is provided on the pipeline, the control panel is connected to the control valve, and controls the switch of the control valve, the pipeline has an outlet on the outer wall of the automatically controlled condiment tank, and a small cup is provided below the outlet of the outer wall for holding the released condiments; the control panel has a controller, a display screen and buttons. The present invention is used to store daily condiments, and it can automatically provide users with appropriate condiments according to different cooking modes such as cooking and soup, so that the amounts of various condiments in the dishes are appropriate; the amount of condiments can also be controlled by the user independently. Users can operate skillfully regardless of whether they have cooking experience or not.

Description

Technical Field

[0001] The invention relates to a method for obtaining an appropriate amount of seasoning during cooking, which is divided into two modes: automatic and manual. The method for automatically obtaining an appropriate amount of seasoning during cooking comprises: formulating a concentration standard value; automatically calculating a required seasoning amount according to the concentration standard value, the weight of the cooking object and the cooking mode; dynamically displaying the release amount of the seasoning and automatically controlling the release of the seasoning according to the required seasoning amount; the method for manually obtaining an appropriate amount of seasoning during cooking comprises: automatically measuring the release amount of the seasoning and dynamically displaying the release amount of the seasoning.

[0002] The present invention also relates to a daily necessity, and in particular to a product for obtaining an appropriate amount of seasoning during cooking, which is used to store seasonings and can automatically provide users with an appropriate amount of seasonings according to different cooking modes such as frying and making soup; the amount of seasonings can also be controlled by the user independently. Background Art

[0003] Everyone needs food in life to replenish energy and meet the needs of the body. Ingredients need seasonings when cooking, including cooking oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., which are not listed here one by one. In life, food should not only be nutritious, but also taste good to the taste of the eater, and the amount of various seasonings should be appropriate. Any inappropriate amount of seasoning may be noticed by the eater, who may be dissatisfied or even unwilling to eat it. Especially in terms of saltiness, everyone is very sensitive. It seems that the saltiness must be appropriate for the diet to be accepted, otherwise it will be difficult to swallow. Although with the enrichment of cooking experience, cooks will be more handy in controlling saltiness, but because cooks will be affected by their physical condition, coupled with human operating errors and other reasons, people with rich cooking experience will still make mistakes in controlling saltiness, not to mention those who lack cooking experience.

[0004] Currently, many condiments on the market are taken out with a small spoon when cooking. Since the spoons on the market vary in size, many people are not clear about the weight of condiments that their spoons can hold at one time. It is difficult to accurately grasp the amount of half a spoon, two-thirds or a full spoon, so controlling the amount with a spoon is not accurate.

[0005] At present, some salt shakers on the market are quantitative salt shakers, which can take out 3 grams or other quantitative grams of condiments at a time. Although the amount of condiments can be limited, the saltiness of the dishes cannot be controlled. The control of the saltiness of dishes is still greatly affected by cooking experience. Because the quantitative salt shaker cannot give a more accurate amount of condiments when facing 1 person, 2 people or even more people. Because if there are fewer people, the quantitative amount of salt may not be used at one time, and if there are more people, it may not be an integer multiple of the quantitative amount of salt taken at one time, and it is difficult for users to know the specific value of the integer multiple.

[0006] When cooking in the canteen, due to the large number of diners, the ingredients cooked in the big pot can even weigh dozens of kilograms, and the amount of condiments used at one time is large. Whether it is edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., there may be deviations in the dosage, and it is common for the taste of the dishes to be unacceptable to the diners. Summary of the invention

[0007] In view of the above problems, the technical problem to be solved by the present invention is to provide a method for obtaining an appropriate amount of condiments when cooking. Correspondingly, another technical problem to be solved by the present invention is to provide a product for obtaining an appropriate amount of condiments when cooking, which is used to store condiments, including cooking oil, salt, soy sauce, vinegar, sugar, cooking wine, etc. It can automatically provide users with appropriate amounts of condiments according to different cooking modes such as cooking and making soup, so that the amount of various condiments in the dishes is appropriate; the amount of condiments can also be completely controlled by the user. Users can operate it skillfully regardless of whether they have cooking experience. At present, there are no products with this function on the market.

[0008] As for the method of obtaining the right amount of seasoning during cooking, the present invention is divided into two modes: automatic and manual.

[0009] The method for automatically obtaining the right amount of seasoning when cooking includes: setting a concentration standard value; automatically calculating the required seasoning amount based on the concentration standard value, the weight of the food being cooked and the cooking mode; dynamically displaying the amount of seasoning released and automatically controlling the seasoning release based on the required seasoning amount.

[0010] Concentration in the present invention refers to the ratio of the weight of condiments to the weight of the food being cooked during cooking. In daily life, condiments include edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., and the corresponding proper nouns are: oiliness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc. In the present invention, these proper nouns are collectively referred to as concentration. Among them, the three nouns of saltiness, sweetness, and acidity are more commonly used in life, but the other three nouns of oiliness, soy sauce content, and cooking wine content are less used and are defined by the present invention. They are not industry terms, and the reader only needs to understand their meaning. Taking salt as an example, the concentration is the ratio of the required amount of salt to the weight of the food being cooked. In the present invention, the cooking modes are divided into two types: stir-frying and soup making. The concentration values ​​of the same condiments in the two modes are different or partially the same. Taking into account the diversity of Chinese and Western cooking methods, the cooking mode can be refined and set to stir-fry, steaming, braising, stewing, dry frying, and soup making mode. In each mode, the concentration value of the same seasoning is different or partially the same. This can reduce the differences in taste of dishes caused by cooking based on personal feelings and make the taste of cooked dishes as standardized as possible.

[0011] Method for formulating concentration values: 1. Based on the general eating habits of the general public, statistically obtain standard concentration values ​​for greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc. in cooking and soup making modes; 2. Standard values ​​are formulated based on some medical requirements for condiment intake; 3. Manufacturers authorized by the present invention can also formulate their own values, as long as the taste can be accepted by most diners, that is, more than 2 / 3 of the total number of people over 500 can accept it.

[0012] The step of automatically calculating the required amount of condiments includes: in the cooking and soup making modes, the weight of the cooking object is the weight of the ingredients plus the soup. In the cooking mode, the weight of the soup can be ignored. If the cooking mode is further set to cooking, steaming, braising, oil stewing, dry frying, and soup making, in each mode, the weight of the cooking object is still the weight of the ingredients plus the soup. The weight of the soup is different in each mode, for example, it is 0 when dry frying, and it can be hundreds of grams to several kilograms when making soup. The actual value in other modes is determined according to the actual situation on site. In the present invention, concentration refers to the ratio of the weight of the condiment to the weight of the cooking object during cooking. Its value will also change with the change of the cooking mode. Therefore, when the cooking mode is determined, the concentration value of the condiment is also determined accordingly. When the weight of the cooking object is input, the controller automatically calculates the product of the concentration and the weight of the cooking object, which is the required amount of condiments.

[0013] The step of dynamically displaying the release amount of the condiment includes: the controller sends the automatically measured condiment release amount signal to the display screen, and the display screen displays according to the signal.

[0014] The steps of automatically controlling the release of condiments include: 1. When storing fine granular solids such as salt or white sugar, the controller calculates the duration of the control valve to be opened according to the hourglass mass change rate when the condiments are released, and controls the control valve; 2. When storing liquid condiments other than salt and white sugar, the flow meter will feed back the signal flowing through the condiments to the controller, and when the feedback value reaches the required amount of condiments calculated by the controller, the controller will close the control valve; 3. When storing fine granular solids and liquid condiments and the chamber is divided into two areas, the lid corresponding to the smaller volume chamber has a distance measuring device, which measures the distance between the upper surface of the condiments in the area and the device, and sends a signal to the controller. The controller combines the density value, cross-sectional area and height change value of the upper surface of the condiments in the smaller volume area to calculate the release amount of the condiments, and controls the control valve when the required amount of condiments calculated by the controller is reached. The density values ​​of various condiments and the cross-sectional area of ​​the smaller volume chamber are first set in the controller.

[0015] Methods for manually obtaining the right amount of condiments during cooking include: automatically measuring the amount of condiments released and dynamically displaying the amount of condiments released.

[0016] The steps of automatically measuring the amount of seasoning released include: 1. When storing fine granular solids such as salt or white sugar, the controller multiplies the hourglass mass change rate and the time the control valve is opened when the seasoning is released to calculate the result; 2. When storing liquid seasonings other than salt and white sugar, the flow meter will feed back the signal flowing through the seasoning to the controller; 3. When storing fine granular solids and liquid seasonings and the chamber is divided into two areas, the lid corresponding to the smaller volume chamber has a distance measuring device, which measures the distance between the upper surface of the seasoning in the area and the device, and sends a signal to the controller. The controller combines the density value, cross-sectional area and height change value of the upper surface of the seasoning in the smaller volume area to calculate the amount of seasoning released. The density values ​​of various seasonings and the cross-sectional area of ​​the smaller volume chamber are first set in the controller.

[0017] The step of dynamically displaying the release amount of the condiment includes: the controller sends the automatically measured condiment release amount signal to the display screen, and the display screen displays according to the signal.

[0018] Next, the product of the present invention will be described.

[0019] A product for obtaining an appropriate amount of condiments when cooking, comprising a chamber, a tank, a lid, a control panel, a battery, a control valve, a pipe and a small cup. When storing fine granular solids such as salt or white sugar, the lower part of the chamber adopts an hourglass structure. The leakage hole of the hourglass is relatively small, less than 10 mm in diameter. The leakage hole is a short section of pipe closely connected to the chamber and can be regarded as a part of the pipe. The controller calculates the duration of the control valve to be open according to the hourglass mass change rate when the condiment is released, and controls the control valve to switch. For the definition and calculation method of the term "hourglass mass change rate", please refer to the text

[0061] . When storing liquid condiments other than salt and white sugar, such as cooking oil, vinegar, soy sauce, and cooking wine, the structure of the chamber is in the form of an hourglass. The structure can be an hourglass or other forms, as long as the condiments are completely emptied in the chamber. The pipeline needs to have either a mass flow meter or a volume flow meter, which will feed back the mass or volume of the condiments flowing through to the controller in the form of a signal. If the feedback is a volume signal, the controller will multiply the volume and density to convert it into mass. When the released amount reaches the required amount of condiments calculated by the controller, the controller will close the control valve. The control valve and the flow meter can be integrated or separated. When separated, the two should be as close as possible; when storing fine sand-like solids and liquid condiments, here It means that any one of solid and liquid condiments can be stored, and it does not mean that solid and liquid condiments are stored in the chamber at the same time. The lower part of the chamber adopts an hourglass structure. The mass flowmeter or volume flowmeter on the pipeline needs to have one. When the chamber releases fine sand-like solids such as salt or white sugar, the flowmeter does not work. When the chamber releases liquid condiments other than salt and white sugar, the flowmeter works normally. In the present invention, for the sake of abbreviation, a flowmeter is sometimes used instead of a mass flowmeter or a volume flowmeter; when storing fine sand-like solids and liquid condiments, the chamber can also be divided into two areas The cross-section of the smaller volume area can be circular, rectangular, trapezoidal, crescent-shaped or other shapes, and the cross-sectional area can remain unchanged. The lid corresponding to the smaller volume chamber has a distance measuring device, which measures the distance between the upper surface of the condiment in the area and the device, and sends a signal to the controller. The controller combines the density value, cross-sectional area and the height change value of the upper surface of the condiment in the smaller volume area to calculate the release amount of the condiment. When the required amount of condiment calculated by the controller is reached, the control valve is controlled. The density values ​​of various condiments and the cross-sectional area of ​​the smaller volume chamber are first set in the controller. The common technical features of the above-mentioned inventions are: a control panel and a battery are provided on the lid, the chamber is connected to a pipe, there is a leak at the bottom of the chamber, a control valve is provided on the pipe, the control panel is connected to the control valve and controls the switch of the control valve, the pipe has an outlet on the outer wall of the product that obtains the right amount of condiments during cooking, and there is a small cup below the outlet of the outer wall for holding the released condiments; the control panel has a controller, a display screen and buttons.

[0020] When in use, first open the lid of the present invention, then pour the condiments into the chamber and cover the lid. If the user wants to automatically obtain the right amount of condiments, it is necessary to input relevant parameters on the control panel, select from categories such as edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., input the weight of the cooking object in grams, select the cooking mode, the default is the cooking mode, and there is also a soup mode. Press the confirmation key to automatically open the control valve, the chamber begins to release the condiments, and the required condiments flow into the small cup through the pipeline until the control valve is automatically closed and the outlet does not flow into the small cup. It is considered that a complete release action is over, because after the control valve is closed, some condiments in the pipeline will continue to flow out. If the small cup cannot hold the required amount of condiments this time, when the condiments in the small cup are about to be filled, the user needs to press the pause button, then the control valve is closed, the condiments in the small cup are poured out and then put in place, and the control valve is opened again by pressing the pause button, and the chamber will continue to release condiments to the small cup. If the amount of release is large at one time, the user can continue to perform this operation until the release action ends normally. During the release process, the display screen will dynamically show the amount of seasoning released.

[0021] It should be pointed out that most people in life understand the word "weight" as the physical term "mass". Taking into account the technical field to which it is located, the present invention still uses the word "weight", but because the name of the mass flow meter is fixed and cannot be changed at will, a proprietary name is used. The "weight" in the full text has the same meaning as the "mass" in the mass flow meter, and the unit of measurement is gram.

[0022] If the user wants to manually obtain the right amount of seasoning, he needs to press the forced switch key on the control panel, then the control valve is opened, and the product that obtains the right amount of seasoning during cooking begins to automatically release the seasoning into the small cup. At the same time, the display screen will dynamically display the amount of seasoning released this time, measured in grams. When the user feels that the amount of seasoning released displayed on the screen meets the usage requirements, he presses the forced switch key, then the control valve is closed, and when no seasoning flows out of the outlet, the seasoning in the small cup is used for cooking.

[0023] As a further improvement of the present invention, when the remaining amount of condiments is small, a low-level warning light will be displayed on the control panel to remind you; a warning scale line can also be set on the outer wall of the tank body or the chamber area, and the tank wall is completely transparent or partially transparent, so that the user can observe whether the upper surface of the condiments has reached the warning scale line. When the remaining amount of condiments is small and may not reach the required amount of condiments calculated by the controller, the user needs to add condiments in time.

[0024] As a further improvement of the present invention, the buttons on the control panel include a power button, a category selection button, a cooking mode button, an OK button, a cancel button, a pause button, a forced on / off button, concentration plus / minus buttons, and numeric keys.

[0025] As a further improvement of the present invention, the diameter of the pipe below the leak is the same as the diameter of the leak, or it can be larger than the diameter of the leak, or a capsule is set on the pipe below the leak, and the cross-section of the capsule is larger than the cross-section of the pipe, so that the seasoning is not easily blocked during flow.

[0026] As a further improvement of the present invention, the pipe protrudes from the outer wall of the tank body by a certain length, at least 2 mm, and the small cup is placed close to the outer wall, and the wall thickness of the small cup is less than the protruding length of the pipe from the outer wall of the tank body in the horizontal direction. In this way, the seasoning can be prevented from colliding with the outer wall of the small cup during the falling process.

[0027] As a further improvement of the present invention, the pipeline has an outlet on the outer wall of the tank body, and a sealing door device is provided at the outlet. The device has two tracks with grooves near the outlet, and a push plate is provided on the sealing door, so that the sealing door can move up and down in the track to close the outlet, and the small cup will not be touched during the movement. The sealing door device may also be omitted, and a lid may be provided on the outlet.

[0028] As a further improvement of the present invention, when the small cup is put in place, it should fit against the outer wall of the tank, and the upper mouth should not touch the pipe outlet. There are scale lines on the cup body, with values ​​such as 3ml, 5ml, 10ml, 15ml, 20ml, etc. When the function of dynamically displaying the values ​​on the screen fails, the small cup can still be used to measure the condiment.

[0029] The present invention adopts battery for power supply, which is only a preferred solution. This method is used in the whole text of the present invention. However, a plug-in power supply method can also be adopted. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a structural diagram of a product for storing fine granular solids such as salt or white sugar to obtain an appropriate amount of seasoning when cooking, with AA and BB cross-sections of the sealing device attached.

[0031] Figure 2 It is a structural diagram of a product for storing liquid condiments other than salt and granulated sugar to obtain an appropriate amount of condiments during cooking.

[0032] Figure 3 The invention is a structural diagram of a product for storing fine granular solid and liquid condiments to obtain an appropriate amount of condiments during cooking.

[0033] Figure 4 It is a schematic diagram of the structure of another product for obtaining an appropriate amount of seasoning during cooking when storing fine granular solid and liquid seasonings, with a CC cross-sectional diagram attached.

[0034] Figure 5 It is a schematic diagram of the bladder of the pipeline.

[0035] Figure 6It is the control panel and battery diagram on the lid.

[0036] The components in the attached drawings are marked as follows: 1. chamber; 2. tank; 3. cover; 4. battery; 5. control panel; 6. control valve; 7. pipeline; 8. door sealing device or cover; 9. small cup; 10. flow meter; 81. door sealing; 82. push plate; 83. track DETAILED DESCRIPTION

[0037] The present invention provides a method for obtaining an appropriate amount of condiments during cooking, which is divided into two modes: automatic and manual. The method for automatically obtaining an appropriate amount of condiments during cooking includes: formulating a concentration standard value; automatically calculating the required amount of condiments according to the concentration standard value, the weight of the cooking object and the cooking mode; dynamically displaying the release amount of condiments and automatically controlling the release of condiments according to the required amount of condiments. The method for manually obtaining an appropriate amount of condiments during cooking includes: automatically measuring the release amount of condiments and dynamically displaying the release amount of condiments.

[0038] In the present invention, concentration refers to the ratio of the weight of condiments to the weight of the food being cooked during cooking. In daily life, condiments include edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., and the corresponding proper nouns are: greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc., and these proper nouns are collectively referred to as concentration in the present invention. Taking salt as an example, the concentration is the ratio of the required amount of salt to the weight of the food being cooked. In the present invention, cooking modes are divided into two types: stir-frying and soup making, and the concentration values ​​of the same condiments in the two modes are different or partially the same. Taking into account the diversity of Chinese and Western cooking methods, the cooking mode can be refined and set to stir-frying, steaming, braising, oil stewing, dry frying, and soup making modes. In each mode, the concentration values ​​of the same condiments are different or partially the same, which can reduce the differences in the taste of dishes caused by cooking based on personal feelings, and can make the taste of cooked dishes as standardized as possible.

[0039] Method for formulating concentration values: 1. Based on the general eating habits of the general public, statistically obtain standard concentration values ​​for greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc. in cooking and soup making modes; 2. Standard values ​​are formulated based on some medical requirements for condiment intake; 3. Manufacturers authorized by the present invention can also formulate their own values, as long as the taste can be accepted by most diners, that is, more than 2 / 3 of the total number of people over 500 can accept it.

[0040] The step of automatically calculating the required amount of condiments includes: in the cooking and soup making modes, the weight of the cooking object is the weight of the ingredients plus the soup. In the cooking mode, the weight of the soup can be ignored. If the cooking mode is further set to cooking, steaming, braising, oil stewing, dry frying, and soup making, in each mode, the weight of the cooking object is still the weight of the ingredients plus the soup. The weight of the soup is different in each mode, for example, it is 0 when dry frying, and it can be hundreds of grams to several kilograms when making soup. The actual value in other modes is determined according to the actual situation on site. In the present invention, concentration refers to the ratio of the weight of the condiment to the weight of the cooking object during cooking. Its value will also change with the change of the cooking mode. Therefore, when the cooking mode is determined, the concentration value of the condiment is also determined accordingly. When the weight of the cooking object is input, the controller automatically calculates the product of the concentration and the weight of the cooking object, which is the required amount of condiments.

[0041] The step of dynamically displaying the release amount of the condiment includes: the controller sends the automatically measured condiment release amount signal to the display screen, and the display screen displays according to the signal.

[0042] The steps of automatically controlling the release of condiments include: 1. When storing fine granular solids such as salt or white sugar, the controller calculates the duration of the control valve to be opened according to the hourglass mass change rate when the condiments are released, and controls the control valve; 2. When storing liquid condiments other than salt and white sugar, the flow meter will feed back the signal flowing through the condiments to the controller, and when the feedback value reaches the required amount of condiments calculated by the controller, the controller will close the control valve; 3. When storing fine granular solids and liquid condiments and the chamber is divided into two areas, the lid corresponding to the smaller volume chamber has a distance measuring device, which measures the distance between the upper surface of the condiments in the area and the device, and sends a signal to the controller. The controller combines the density value, cross-sectional area and height change value of the upper surface of the condiments in the smaller volume area to calculate the release amount of the condiments, and controls the control valve when the required amount of condiments calculated by the controller is reached. The density values ​​of various condiments and the cross-sectional area of ​​the smaller volume chamber are first set in the controller.

[0043] Methods for manually obtaining the right amount of condiments during cooking include automatically measuring the amount of condiment release and dynamically displaying the amount of condiment release.

[0044] The steps of automatically measuring the amount of seasoning released include: 1. When storing fine granular solids such as salt or white sugar, the controller multiplies the hourglass mass change rate and the time the control valve is opened when the seasoning is released to calculate the result; 2. When storing liquid seasonings other than salt and white sugar, the flow meter will feed back the signal flowing through the seasoning to the controller; 3. When storing fine granular solids and liquid seasonings and the chamber is divided into two areas, the lid corresponding to the smaller volume chamber has a distance measuring device, which measures the distance between the upper surface of the seasoning in the area and the device, and sends a signal to the controller. The controller combines the density value, cross-sectional area and height change value of the upper surface of the seasoning in the smaller volume area to calculate the amount of seasoning released. The density values ​​of various seasonings and the cross-sectional area of ​​the smaller volume chamber are first set in the controller.

[0045] The step of dynamically displaying the release amount of the condiment includes: the controller sends the automatically measured condiment release amount signal to the display screen, and the display screen displays according to the signal.

[0046] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the embodiment of the present invention will be described below in conjunction with the drawings in the present invention. Obviously, the described embodiment is a part of the embodiment of the present invention, not all of the embodiments. It should be noted that the embodiments of the present invention and the technical features in the embodiments can be combined with each other without conflict.

[0047] The following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by a person of ordinary skill in the art without creative work are within the scope of protection of the present invention.

[0048] Embodiment 1: A product for obtaining an appropriate amount of seasoning while cooking, comprising a chamber, a tank body, a lid, a control panel, a battery, a control valve, a pipe and a small cup. The lid is provided with a control panel and a battery, the chamber is connected to the pipe, the chamber is connected to the pipe, there is a leak at the bottom of the chamber, the leak is a small section of pipe closely connected to the chamber, it can be regarded as a part of the pipe, a control valve is provided on the pipe, the control panel is connected to the control valve and controls the switch of the control valve, the pipe has an outlet on the outer wall of the product for obtaining an appropriate amount of seasoning while cooking, there is a small cup below the outlet of the outer wall for holding the released seasoning; the control panel has a controller, a display screen and buttons, the buttons include a power button, a category selection button, a cooking mode button, an OK button, a cancel button, a pause button, a forced on / off button, a concentration plus / minus button and a number key, etc. The schematic diagram of the internal structure is shown in FIG. Figure 1As shown, the lower part of the chamber adopts an hourglass structure. The hourglass is a timekeeping device for humans for thousands of years. There are many structural forms, which are not listed one by one here. The present invention only selects typical structural modes to illustrate in the accompanying drawings, and in the present invention, the hourglass structure represents all structural forms based on the hourglass principle. For the explanation of the hourglass principle, please refer to the text of

[0061] . Since the salt and white sugar on the market are mostly fine sand grains, and the physical properties are similar to sand, the hourglass structure model is adopted. The leakage diameter of the hourglass is relatively small, less than 10mm, because the amount of condiments released at one time is usually between a few grams and tens of grams, and the small caliber is conducive to accurately controlling the dosage. The leakage of the hourglass has a control valve, and the control panel is connected to the control valve. There is a controller in the control panel, and the controller has a calculation and processing function, and can control the control valve switch.

[0049] When in use, first open the lid of the present invention, then pour the condiments into the chamber and cover the lid. If the user wants to automatically obtain the right amount of condiments, it is necessary to input relevant parameters on the control panel, select from categories such as edible oil, salt, soy sauce, vinegar, sugar, cooking wine, etc., input the weight of the cooking object in grams, select the cooking mode, the default is the cooking mode, and there is also a soup mode. Press the confirmation key to automatically open the control valve, the chamber begins to release the condiments, and the required condiments flow into the small cup through the pipeline until the control valve is automatically closed and the outlet does not flow into the small cup. It is considered that a complete release action is over, because after the control valve is closed, some condiments in the pipeline will continue to flow out. If the small cup cannot hold the required amount of condiments this time, when the condiments in the small cup are about to be filled, the user needs to press the pause button, then the control valve is closed, the condiments in the small cup are poured out and then put in place, and the control valve is opened again by pressing the pause button, and the chamber will continue to release condiments to the small cup. If the amount of release is large at one time, the user can continue to perform this operation until the release action ends normally. During the release process, the display screen will dynamically show the amount of seasoning released.

[0050] If the user wants to manually obtain the right amount of seasoning, he needs to press the forced switch key on the control panel, then the control valve is opened, and the product that obtains the right amount of seasoning during cooking begins to automatically release the seasoning into the small cup. At the same time, the display screen will dynamically display the amount of seasoning released this time, measured in grams. When the user feels that the amount of seasoning released displayed on the screen meets the usage requirements, he presses the forced switch key, then the control valve is closed, and when no seasoning flows out of the outlet, the seasoning in the small cup is used for cooking.

[0051] As a further improvement of the present invention, when the remaining amount of condiments is small, a low-level warning light will be displayed on the control panel to remind you; a warning scale line can also be set on the outer wall of the tank body or the chamber area, and the tank wall is completely transparent or partially transparent, so that the user can observe whether the upper surface of the condiments has reached the warning scale line. When the remaining amount of condiments is small and may not reach the required amount of condiments calculated by the controller, the user needs to add condiments in time.

[0052] As a further improvement of the present invention, the buttons on the control panel include a power button, a category selection button, a cooking mode button, an OK button, a cancel button, a pause button, a forced on / off button, concentration plus / minus buttons, and numeric keys.

[0053] As a further improvement of the present invention, the diameter of the pipe below the leak is the same as the diameter of the leak, or it can be larger than the diameter of the leak, or a capsule is set on the pipe below the leak, and the cross-section of the capsule is larger than the cross-section of the pipe, so that the seasoning is not easily blocked during flow.

[0054] As a further improvement of the present invention, the pipe protrudes from the outer wall of the tank body by a certain length, at least 2 mm, and the small cup is placed close to the outer wall, and the wall thickness of the small cup is less than the protruding length of the pipe from the outer wall of the tank body in the horizontal direction. In this way, the seasoning can be prevented from colliding with the outer wall of the small cup during the falling process.

[0055] As a further improvement of the present invention, the pipeline has an outlet on the outer wall of the tank body, and a sealing door device is provided at the outlet. The device has two tracks with grooves near the outlet, and a push plate is provided on the sealing door, so that the sealing door can move up and down in the track to close the outlet, and the small cup will not be touched during the movement. The sealing door device may also be omitted, and a lid may be provided on the outlet.

[0056] As a further improvement of the present invention, when the small cup is put in place, it should fit against the outer wall of the tank, and the upper mouth should not touch the pipe outlet. There are scale lines on the cup body, with values ​​such as 3ml, 5ml, 10ml, 15ml, 20ml, etc. When the function of dynamically displaying the values ​​on the screen fails, the small cup can still be used to measure the condiment.

[0057] The present invention adopts battery for power supply, which is only a preferred solution. This method is used in the whole text of the present invention. However, a plug-in power supply method can also be adopted.

[0058] Embodiment 2: A product for obtaining an appropriate amount of condiments during cooking, comprising a chamber, a tank, a lid, a control panel, a battery, a mass flowmeter or a volume flowmeter, a control valve, a pipeline, and a small cup. Compared with Embodiment 1, the mass flowmeter or the volume flowmeter is added. The chamber structure can be an hourglass structure or other forms, as long as the condiments can be completely emptied in the chamber. For details of the specific composition, see Figure 2 and Figure 3. There is a mass flowmeter or a volume flowmeter at the upper part of the pipeline. At present, flowmeters are widely used, and the technology is quite mature in both large and small diameter pipes. Its technical principle will not be described here. When the condiment flows in the mass flowmeter, it will feed back the mass of the condiment flowing through to the controller in the form of a signal. When the release amount reaches the required condiment amount calculated by the controller, the controller will close the control valve; when the condiment flows in the volume flowmeter, it will feed back the volume of the condiment flowing through to the controller in the form of a signal. The controller calculates the condiment release amount based on the density of the condiment and the volume. When the release amount reaches the required condiment amount calculated by the controller, the controller will close the control valve. The control valve and the flowmeter can be integrated or separated. When separated, the two should be as close as possible. For the remaining parts not mentioned, refer to the first embodiment or the prior art.

[0059] Embodiment 3: A product for obtaining an appropriate amount of seasoning when cooking, comprising a chamber, a tank body, a lid, a control panel, a battery, a distance measuring device, a control valve, a pipe and a small cup. The chamber is divided into two areas, one area has a larger volume, and the other area has a smaller volume. The larger and smaller volumes are obtained by comparing the volumes of the two areas. The cross-section of the smaller volume area can be circular, rectangular, trapezoidal, crescent-shaped or other shapes, and the cross-sectional area can remain unchanged. The lid of the smaller volume area has a distance measuring device, which can be a distance measuring device in the form of ultrasonic, laser, infrared or the like, or a distance measuring device in other forms such as a liquid level meter. The distance measuring technology is currently widely used and the technology is mature, so it will not be introduced in this invention. The tank wall is completely transparent or partially transparent, so that people can observe the situation in the smaller area. There is a warning scale line in the smaller area. When the upper surface of the condiment reaches the warning scale line, the remaining amount of condiment is set to any integer value between 15-40ml, reminding the user that when the amount of condiment in the smaller area is small, the tank body needs to be placed roughly horizontally. Patterns or lines can be set on the tank wall to remind the user how to place it horizontally, so that the condiment in the larger area flows to the smaller area, and then continue to place the tank body vertically; or a low-level warning light can be set on the control panel to remind the user that the tank body needs to be placed roughly horizontally, the purpose is the same as described above. Use a distance measuring device to measure the distance between the upper surface of the condiment in the area and the device. When the distance value is greater than a certain value, the low-level warning light is on. The principle of automatically controlling the release of condiments is as follows: the distance measuring device measures the distance between the upper surface of the condiments in the area and the device, and sends a signal to the controller. The controller combines the density value, cross-sectional area and height change value of the upper surface of the condiments in the smaller volume area to calculate the amount of condiments released. When the required amount of condiments calculated by the controller is reached, the control valve is controlled. The density values ​​of various condiments and the cross-sectional area of ​​the smaller volume chamber are first set in the controller. The specific composition of this embodiment is detailed in Figure 4 , the remaining parts not mentioned refer to the first embodiment or the prior art.

[0060] It should be noted that this type of product that obtains the right amount of seasoning during cooking can have two categories of salt and sugar for solid seasonings, and can also have edible oil, soy sauce, vinegar, and cooking wine categories for liquid seasonings. It can also have edible oil, salt, soy sauce, vinegar, sugar, cooking wine and other categories at the same time, and can even have a single category for a certain seasoning.

[0061] Its working principle and usage are as follows:

[0062] The working principle of the first embodiment is now described: when the chamber is filled with fine sand-like solids such as salt or white sugar, the control valve is opened, and the chamber begins to release the condiments from the leak. The leak is a small section of pipe closely connected to the chamber, which can be regarded as a part of the pipe. The physical model of the process of releasing condiments adopts the hourglass device that humans have used to measure time for thousands of years. According to the relevant theories of hourglass research, due to the friction between solid particles, when the hourglass leak releases sand, the falling speed of the sand at the leak is basically constant. This speed is related to the pipe diameter and has nothing to do with the height of the condiments in the chamber. That is, during the flow of sand, its mass change rate is a constant, that is, the ratio of its mass change ΔM to the time change Δt is a constant, and this constant is equal to the mass change rate of the hourglass. This speed can be obtained from experimental data or calculated. Here is an example: There are many hourglass devices on the market. The mass of sand in the device is fixed (in grams), and there are 30 minutes, 20 minutes, 10 minutes, 5 minutes, etc. The mass change rate of the hourglass can be obtained by dividing the mass of the sand by the time it takes to release all the sand at once, in grams per second. Since most of the salt and white sugar on the market are fine sand particles, and their physical properties are similar to sand, the hourglass model is used. Because the mass change rate is a constant, the controller can calculate the release amount of the seasoning in combination with the time.

[0063] There is a control panel on the lid, and the control panel has a controller, a display screen and buttons. The working principle of the control panel is as follows: first set the concentration value. According to the general eating habits of the general public, the concentration standard values ​​of greasiness, saltiness, soy sauce content, acidity, sweetness, cooking wine content, etc. in the cooking and soup modes are statistically obtained; standard values ​​can also be formulated according to some medical condiment intake requirements; of course, it can also be formulated by the manufacturer authorized by the present invention, as long as the taste can be accepted by most of the eaters, that is, more than 2 / 3 of the total number of people above 500 people can be accepted. Among them, the three terms of saltiness, sweetness and acidity are more commonly used in life, but the other three terms of greasiness, soy sauce content and cooking wine content are less used. They are defined by the present invention. They are not industry terms, and readers can understand the meaning. They are the ratio of the amount of edible oil, soy sauce and cooking wine to the weight of the cooking. The following is an example of saltiness: saltiness is the weight ratio of salt to cooking, and the saltiness value is statistically obtained according to people's eating habits. The saltiness values ​​in the cooking and soup modes are different. After inputting the weight of the food to be cooked and selecting the mode, the controller will calculate the required amount of salt based on the saltiness value and the weight of the food to be cooked. The saltiness value is set in the controller first, and the controller calculates the duration of the control valve to be opened based on the hourglass mass change rate of the condiment after the control valve is opened. After pressing the confirmation button, the control button will open the control valve to release the condiment into the small cup. When the calculated time is reached, the control valve will automatically close. When cooking, because the eater is very sensitive to saltiness, the amount of salt must be strictly controlled. The standard saltiness must be set so that the automatic control of the amount of salt can be performed. The amount of cooking oil, vinegar, sugar, soy sauce, and cooking wine can be actively controlled by the cook based on experience, and the dynamic display value of the release amount on the screen can be used as a basis; similarly, standard values ​​can be set for greasiness, saltiness, soy sauce content, acidity, sweetness, etc. Considering the diversity of Chinese and Western cooking methods, the cooking mode can be refined and set to stir-fry, steam, braise, braise, dry fry, and soup mode. In each mode, the concentration value of the same condiment is different or partially the same, which can reduce the difference in the taste of dishes caused by cooking based on personal feelings, and can make the taste of cooked dishes as standardized as possible. This principle applies to all implementation methods.

[0064] Figure 2 , 3The embodiment of the embodiment has a mass flowmeter or a volume flowmeter in addition to the embodiment 1. When the chamber is filled with liquid condiments, the chamber structure is hourglass-shaped, or other forms, so that the condiments can be completely emptied in the chamber. After inputting relevant parameters on the control panel and pressing the OK key, the control valve is opened, and the chamber starts to release condiments from the leak. When the condiments flow in the mass flowmeter, it will feed back the mass of the condiments flowing through to the controller in the form of a signal, and the screen will display dynamically according to the signal. When the release amount reaches the required amount of condiments calculated by the controller, the controller will close the control valve; similarly, when the condiments flow in the volume flowmeter, it will feed back the volume of the condiments flowing through to the controller in the form of a signal. The controller calculates the amount of condiments released according to the density of the condiments and the volume, and sends the signal to the display screen, which displays according to the signal. When the release amount reaches the required amount of condiments calculated by the controller, the controller will close the control valve. It should be pointed out that if the condiment flow direction is taken as the positive direction, if the flow meter is installed on the pipeline and upstream of the control valve, the detection amount of the flow meter is equal to the release amount of the condiment after the control valve is opened; but when the flow meter is downstream of the control valve, once the condiment begins to be released, there will be a part of the condiment between the control valve and the flow meter, and the mass is set as M0. The amount of this part of the condiment plus the flow meter detection amount M1 is equal to the actual release amount M of the condiment after the control valve is opened, and the release amount value displayed on the display is M=M0+M1. Therefore, after the control valve is opened, when the condiment is just detected by the mass flow meter or volume flow meter, the actual release amount of the condiment is actually M0, that is, when the value of the signal feedback begins to change from 0, the value of the display will suddenly change to M0. The M0 value should be as small as possible, so that the release amount of the condiment can be controlled more accurately. Therefore, when the control valve and the flow meter are set separately, the control valve and the flow meter should be as close as possible, and the release amount of the condiment at one time should be at least M0. The value of M0 can be measured by the following method: when the flow meter just detects the condiment, that is, when the value of the signal feedback just starts to change from 0, the condiment has actually released the amount of M0, but the display still starts to display from 0. When the value of the flow meter feedback is assumed to be M1, the value of M1 can be set arbitrarily by the tester. At this time, close the control valve, and some condiments will continue to flow through the flow meter. The final flow signal feedback value is M, then M0 = M-M1. You can measure multiple times to find the average value to make the value of M0 more accurate. After the value of M0 is measured, the controller needs to be reset later. Once the flow meter starts measuring, the screen display value starts from M0. When the control valve and the flow meter are integrated, the value of M0 will be close to 0 or even equal to 0.

[0065] against Figure 4In an embodiment, the chamber is divided into two areas, one area is larger in volume, and the other area is smaller in volume. The outer wall is completely transparent or partially transparent, so that people can observe the condition of the smaller area. There is a warning scale line in the smaller area. When the upper surface of the condiment reaches the warning scale line, the remaining amount of condiment is any integer value between 15-40ml, reminding the user that when the amount of condiment in the smaller area is small, it is necessary to place the tank body roughly horizontally so that the condiment in the larger area flows to the smaller area, and then continue to place the tank body vertically. The purpose of dividing the chamber into two is that the change in the volume of the condiment in the small area can be calculated more accurately. There is a distance measuring device on the lid of this area, which can be a distance measuring instrument in the form of ultrasonic, laser, infrared, etc., or other forms of distance measuring equipment such as a liquid level meter. The distance measuring technology is currently widely used and the technology is mature, so it will not be introduced in this invention. The amount of condiment released is calculated by multiplying the volume change of the condiment in the smaller volume chamber by the density. The volume change is obtained by multiplying the cross-sectional area by the height change of the upper surface of the condiment. The cross-sectional area is a constant value. The distance measuring device will measure the distance between the upper surface of the condiment in this area and the device, and further obtain the height change of the upper surface of the condiment. When the release amount reaches the required amount of condiment calculated by the controller, the control valve will be controlled.

[0066] The main methods of using the automatic and manual methods to obtain the right amount of seasoning during cooking have been described in the present invention and will not be repeated here, but there are two points worth explaining when using it.

[0067] There are concentration plus and minus keys on the control panel. The default is the standard concentration value. The concentration can be increased or decreased based on the standard concentration to meet the different needs of different groups of people for the amount of cooking oil, salt, soy sauce, vinegar, sugar, and cooking wine in dishes.

[0068] There is a cancel button on the control panel. If the user wants to end the seasoning release action, press this button and the seasoning release process ends.

Claims

1. A method for automatically obtaining an appropriate amount of condiments during cooking, characterized in that: include: Establish concentration standard values; Automatically calculate the required amount of seasoning according to the concentration standard value, the weight of the food being cooked and the cooking mode; According to the required amount of condiments, the release amount of condiments is dynamically displayed and the release of condiments is automatically controlled; Automatically measure the amount of seasoning released and dynamically display the amount of seasoning released; Fine sand-like solid and liquid condiments are stored in a chamber, and a control valve is provided at the chamber; The chamber includes two areas, one area has a larger volume, and the other area has a smaller volume. The cross-sectional area of ​​the chamber in the smaller area remains unchanged. A distance measuring device is provided at the lid adjacent to the smaller area. The distance measuring device measures the distance between the upper surface of the condiment in the smaller area and the device, and sends a signal to the controller. The release amount of the condiment is calculated according to the change in the height of the upper surface of the condiment, and the control valve is controlled when the required amount of condiment calculated by the controller is reached.

2. The method according to claim 1, characterized in that: Concentration refers to the ratio of the weight of condiments to the weight of the food being cooked. The standard values ​​are formulated as follows: According to the general eating habits of the general public, the standard values ​​of greasiness, saltiness, soy sauce content, acidity, sweetness, and cooking wine content in cooking and soup making modes were obtained; or, Standard values ​​are established based on medical requirements for daily condiment intake.

3. The method according to claim 1, characterized in that The step of automatically calculating the required amount of condiments includes: when the cooking mode is determined, the concentration value of the condiments is also determined accordingly, and when the weight of the cooking object is input, the controller automatically calculates the product of the concentration and the weight of the cooking object, which is the required amount of condiments.

4. The method according to claim 1, characterized in that: The step of dynamically displaying the release amount of the condiment includes: the controller sends the automatically measured condiment release amount signal to the display screen, and the display screen displays according to the signal.

5. The method according to claim 1, characterized in that The steps for automatically controlling the release of condiments include: The controller calculates the release amount of the condiment by combining the density value of the condiment, the cross-sectional area and the height change value of the upper surface of the condiment in the area with a smaller volume; The density values ​​of various condiments and the cross-sectional areas of smaller volumes are first set in the controller.

6. A device for implementing the method for obtaining an appropriate amount of seasoning during cooking as claimed in any one of claims 1 to 5, characterized in that: include: chambers, tanks, covers, control panels, batteries, control valves, tubing and cuvettes; The lid has a control panel and a battery, the chamber is connected to a pipe, a leak is provided at the bottom of the chamber, a control valve is provided on the pipe, the control panel is connected to the control valve and controls the switch of the control valve, the pipe has an outlet on the outer wall of the automatic control condiment tank, and a small cup is provided below the outlet of the outer wall for holding the released condiments; The control panel has controllers, display screens and buttons; If the user wants to automatically obtain the right amount of seasoning, he needs to enter the relevant parameters on the control panel. During the release process, the display screen will dynamically display the amount of seasoning released this time; if the user wants to manually obtain the right amount of seasoning, he needs to press the forced opening key on the control panel, then the control valve will be opened, and the display screen will dynamically display the amount of seasoning released this time; The chamber is divided into two areas. The cross-section of the smaller area is circular, rectangular, trapezoidal or crescent-shaped, and the cross-sectional area of ​​the smaller area remains unchanged. The lid adjacent to the smaller area has a distance measuring device, which is used to measure the distance between the upper surface of the condiment in the smaller area and the device and send a signal to a controller.

7. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: The cooking modes are divided into stir-frying and soup-making. The concentration values ​​of the same seasoning in the two modes are different or partially the same.

8. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: The cooking modes are refined and set to stir-fry, steaming, braising, stewing, frying and soup making modes. In each mode, the concentration values ​​of the same seasoning are different or partially the same.

9. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: For solid condiments, set up two categories: salt and sugar; or, For condiments in liquid form, set the categories of edible oil, soy sauce, vinegar, and cooking wine; or set the categories of edible oil, salt, soy sauce, vinegar, sugar, and cooking wine at the same time.

10. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: When the remaining amount of seasoning is low, a low-level warning light will appear on the control panel to remind you; alternatively, a warning scale line is set on the outer wall of the tank or in the chamber area, and the tank wall is completely or partially transparent, so that the user can observe whether the upper surface of the seasoning has reached the warning scale line.

11. The device for obtaining an appropriate amount of seasoning during cooking according to claim 10, characterized in that: When the chamber is divided into two areas, once the amount of seasoning is small, the can needs to be placed horizontally, and patterns or lines are set on the can wall to remind the user how to place it horizontally, so that the seasoning in the larger area flows to the smaller area, and then the can continues to be placed vertically.

12. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: The buttons on the control panel include a power button, a category selection button, a cooking mode button, an OK button, a cancel button, a pause button, a forced on / off button, concentration plus / minus buttons, and number buttons.

13. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: The diameter of the pipe below the leak is greater than or equal to the leak diameter; or, A capsule is arranged on the pipeline, and the cross section of the capsule is larger than the cross section of the pipeline, so that the condiment is not easily blocked during the flow.

14. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: The pipe protrudes from the outer wall of the tank body by a certain length, at least 2 mm, and the small cup is placed close to the outer wall. The wall thickness of the small cup is less than the protruding length of the pipe from the outer wall of the tank body in the horizontal direction.

15. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: The pipeline has an outlet on the outer wall of the tank; There is a door-sealing device at the exit. The door-sealing device has two tracks with grooves near the exit. There is a push plate on the door-sealing device, so that the door-sealing device can move up and down in the track to close the exit without touching the small cup during the movement. Alternatively, no door sealing device is provided at the outlet, and a cover is provided on the outlet.

16. The device for obtaining an appropriate amount of seasoning during cooking according to claim 6, characterized in that: When the small cup is placed in place, it should fit closely against the outer wall of the tank, and the upper mouth should not touch the pipe outlet. There are scale lines on the cup, with values ​​of 3ml, 5ml, 10ml, 15ml, and 20ml.

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