A method, system and apparatus for snack steaming guidance

Abstract

The application discloses a snack steaming guidance method, system and device, the method comprises the following steps: establishing a steaming table, and visually displaying the steaming table; selecting a steaming area in the steaming table according to the steaming position of the food to be steamed on the steaming equipment; acquiring the current food-to-be-steamed category information and the current steaming time information, and feeding back the current food-to-be-steamed category information and the current steaming time to the steaming area selected by the steaming table; controlling the steaming function of the steaming equipment according to the current steaming time, and performing a countdown operation based on the current steaming time; and judging whether the countdown is over, if yes, issuing a reminder, and performing a timing operation. The available steaming area and the steaming layer number of the steaming equipment are visually displayed on the steaming table, the visual effect of the steaming table is utilized, the steaming position and the steaming time of the current steaming food are clearly and obviously displayed, and confusion in the memory of the steaming position and the memory of the steaming time caused by a large amount of steaming food is avoided.

Description

Technical Field

[0001] The present invention relates to the technical field of pastry steaming, and in particular to a pastry steaming guidance method, system and device. Background Art

[0002] Steaming is a common cooking method. It refers to the process of placing seasoned food ingredients into a container, placing it in a steamer, and using steam to cook them. For example, steamed buns, steamed dumplings and other steamed snacks can be made. There are many types of food that can be steamed.

[0003] Steamer equipment is mostly used on the market to steam food. Due to the large number of types and quantities of steamed food, the steamers containing food need to be stacked and steamed with the same set of steam. Although this makes better use of the steaming space and improves the steaming efficiency, it needs to share the same steaming time. However, due to the large number of types and quantities of food, and the different types of food requiring different steaming times, once the food is steamed, it needs to be taken out to avoid affecting the taste. Therefore, it is necessary to remember the steaming time and the steaming position of the food. The operation is very inconvenient and prone to errors. Summary of the Invention

[0004] The purpose of the present invention is to address the defects in the background technology and propose a pastry steaming guidance method, system and device. The present application visualizes the available steaming area and number of steaming layers of the steaming equipment on a cooking table, and utilizes the visualization effect of the steaming table to clearly display the steaming position and cooking time of the current steamed food, thereby avoiding confusion in the memory of the steaming position and the memory of the steaming time due to steaming large quantities of food.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] A method for guiding steaming of dim sum comprises the following steps:

[0007] Step A: creating a cooking table and visually displaying the cooking table;

[0008] Step B: selecting a cooking area in the cooking table according to the cooking position of the food to be steamed on the cooking device;

[0009] Step C: obtaining information about the type of food to be steamed and the current steaming time, and feeding the information about the type of food to be steamed and the current steaming time back to the steaming area selected by the steaming table;

[0010] Step E: controlling the cooking function of the cooking device according to the current cooking time, and performing a countdown operation based on the current cooking time;

[0011] Step F: Determine whether the countdown has ended. If so, issue a reminder and perform a timing operation.

[0012] Preferably, before performing step A, the following steps are further performed:

[0013] Step A1: Counting the available steaming positions of the steaming equipment, dividing the available steaming positions into a plurality of steaming point areas, and obtaining the number of available steaming point layers in each steaming point area;

[0014] Step A2: establishing a cooking table based on the steaming point area and the number of steaming point layers.

[0015] Preferably, in step E, when performing the countdown operation based on the current cooking time, the following steps are further performed:

[0016] Determine whether the cooking table has executed an overtime operation, and if so, obtain the overtime duration of the current overtime operation and the remaining time of the current countdown;

[0017] Adjust the current steaming time according to the overtime duration and the current countdown remaining time;

[0018] The cooking function of the cooking device is controlled according to the current cooking time.

[0019] Preferably, in step C, obtaining the information of the type of food to be steamed and the current steaming time also includes:

[0020] Establishing a steaming time adjustment table, wherein the steaming time adjustment table includes steaming times for different types of food to be steamed at different initial temperatures;

[0021] Measure the initial temperature of the food to be steamed, and obtain the corresponding steaming time from the steaming time adjustment table.

[0022] Preferably, the cooking table further includes:

[0023] The food to be steamed is marked with different colors to distinguish the steaming temperature.

[0024] A dim sum steaming guidance system includes a steaming table establishment module, a selection module, an acquisition module, a control module and a timing module;

[0025] The cooking table establishment module is used to establish a cooking table and visually display the cooking table;

[0026] The selection module is used to select a cooking area in the cooking table according to the cooking position of the food to be steamed on the cooking device;

[0027] The acquisition module is used to acquire information about the type of food to be steamed and the current steaming time, and feed the information about the type of food to be steamed and the current steaming time back to the steaming area selected by the cooking table;

[0028] The control module is used to control the cooking function of the cooking device according to the current cooking time;

[0029] The timing module is used to perform a countdown operation based on the current cooking time, and when the countdown ends, issue a reminder and perform a timing operation.

[0030] Preferably, the cooking table establishment module includes a statistics subunit, a division subunit and an establishment subunit;

[0031] The statistical subunit is used to count available cooking positions of the cooking equipment;

[0032] The division subunit is used to divide the available steaming positions into a plurality of steaming point areas, and each steaming point area is divided into a number of available steaming point layers;

[0033] The establishing subunit is used to establish a cooking table based on the steaming point area and the number of steaming point layers.

[0034] Preferably, it also includes an overtime module;

[0035] The overtime module is used to adjust the current cooking time according to the overtime duration and the current remaining countdown time, and trigger the control module to control the cooking function of the cooking device according to the current cooking time.

[0036] Preferably, the device further comprises a measuring module, wherein the measuring module is used to measure the initial temperature of the food to be steamed;

[0037] The establishing subunit is further used to establish a steaming time adjustment table, wherein the steaming time adjustment table includes steaming times of different types of food to be steamed at different initial temperatures;

[0038] The acquisition module is further configured to acquire the corresponding steaming time in the steaming time adjustment table according to the current initial temperature of the food to be steamed.

[0039] Preferably, a dim sum steaming guidance device is provided, the device being used to execute the dim sum steaming guidance method, the device comprising a chassis, the chassis being integrated with a main display screen, an input keyboard and a temperature sensor;

[0040] The main display screen is communicatively connected to the input keyboard;

[0041] The input keyboard is provided with a time key group, and the time key group is used to input the food steaming time;

[0042] The main display screen is used to display the food steaming time;

[0043] The lower part of the chassis is recessed inward to form a recessed portion, the temperature sensor is provided on the top of the recessed portion, and the recessed portion is used to place food;

[0044] A steaming time adjustment table is provided on one side of the recessed portion.

[0045] The technical solution of this application has the following beneficial effects compared with the prior art:

[0046] The present invention visualizes the available steaming area and number of steaming layers of the steaming equipment on a steaming table, and utilizes the visualization effect of the steaming table to clearly display the steaming position and cooking time of the current steamed food, thereby avoiding confusion in the memory of the steaming position and the memory of the steaming time due to steaming large quantities of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 is a flow chart of a dim sum steaming guidance method according to an embodiment of the present invention;

[0048] Figure 2 is a schematic diagram of a cooking table according to an embodiment of the present invention;

[0049] Figure 3 Schematic diagram of available steaming positions and steaming point areas according to one embodiment of the present invention. DETAILED DESCRIPTION

[0050] The technical solution of the present invention will be further described below with reference to the accompanying drawings and through specific implementation methods.

[0051] In order to improve the steaming efficiency, businesses often steam multiple baskets of food in one steaming area, with each basket stacked together, or even set up multiple steaming areas for simultaneous steaming. Although this improves the steaming efficiency, it is necessary to clearly know what food is steamed in each basket and how long the steaming time of the food in each basket is. When there are too many baskets, confusion will occur, leading to problems in food steaming. Therefore, in order to solve the above problems, this application proposes a dim sum steaming guidance method, such as Figure 1 As shown, the following steps are included:

[0052] Step A: creating a cooking table and visually displaying the cooking table;

[0053] Step B: selecting a cooking area in the cooking table according to the cooking position of the food to be steamed on the cooking device;

[0054] Step C: obtaining information about the type of food to be steamed and the current steaming time, and feeding the information about the type of food to be steamed and the current steaming time back to the steaming area selected by the steaming table;

[0055] Step E: controlling the cooking function of the cooking device according to the current cooking time, and performing a countdown operation based on the current cooking time;

[0056] Step F: Determine whether the countdown has ended. If so, issue a reminder and perform a timing operation.

[0057] In this embodiment, the cooking table may be in the following format, where each column of the cooking table represents a cooking position on the cooking device, and each row of the cooking table represents the number of cooking layers at each cooking position, such as Figure 2 As shown, the steaming equipment has a total of 7 steaming positions, and each steaming position can accommodate 9 steaming steamers for stacking. The number of steaming layers in each steaming position is 9. Then, the steaming table is visualized, with 7 columns representing the 7 steaming positions of the steaming equipment, and each column has 9 rows to represent the number of steaming layers in each steaming position.

[0058] Place the food to be steamed in the steaming position of the cooking device, and select the corresponding position on the cooking table, such as Figure 2 As shown, if you want to steam food on the first and third layers of the seventh cooking position of the cooking device, select the first and third rows of the seventh column on the cooking table respectively;

[0059] After the steaming area is selected, the type of food to be steamed and the steaming time for the steaming area are obtained and then fed back to the steaming table, such as Figure 2 As shown, if "dry steaming" is to be performed on the first layer of the seventh steaming position of the steaming device, and "grain cake" is to be steamed on the third layer, then after selecting the steaming area of ​​the first row of the seventh column on the steaming table, "dry steaming" is input into the area, and after selecting the steaming area of ​​the third row of the seventh column on the steaming table, "grain cake" is input into the area. After inputting the food to be steamed into the steaming table, the steaming time also needs to be input into the steaming table. The input method can be to select the corresponding steaming time on the steaming table to determine it, or to input the steaming time through an external device.

[0060] Furthermore, after the steaming area selection, steaming food and steaming time are determined on the steaming table, the steaming table controls the steaming equipment to steam based on the current steaming time, that is, whichever row and column on the steaming table is being steamed, the corresponding position of the steaming equipment will also be steamed synchronously; and a steaming time countdown is set on the steaming table. When the countdown ends, it means that the synchronous steaming of the steaming equipment has ended, and the steaming table will issue a reminder. The staff can then find the steamed food at the corresponding position of the steaming equipment according to the corresponding row and column on the steaming table. There is no need to remember the steaming area, cooking time and type of steamed food, which is very convenient. At the same time, after the steaming countdown ends, the countdown will immediately convert to a positive countdown to remind the staff that the food in the steaming area has been steamed and is being kept warm.

[0061] Preferably, before performing step A, the following steps are further performed:

[0062] Step A1: Counting the available steaming positions of the steaming equipment, dividing the available steaming positions into a plurality of steaming point areas, and obtaining the number of available steaming point layers in each steaming point area;

[0063] Step A2: establishing a cooking table based on the steaming point area and the number of steaming point layers.

[0064] In this embodiment, before establishing the cooking table, it is necessary to first count the available cooking positions of the cooking equipment. It should be noted that each cooking table corresponds to one cooking equipment; by dividing the available cooking positions into multiple steaming point areas, such as Figure 3 As shown, the large circle area represents the available steaming position, and each small circle area represents a steaming point area, which is marked with a number. At the same time, the number of layers that can be steamed in each steaming point area is also required. For example, steaming point area No. 1 can steam up to 9 layers of steamers, so the maximum number of steaming layers in steaming point area No. 1 is 9. Finally, the steaming table is established with the number of steaming point areas as the number of columns and the maximum number of steaming layers as the number of rows.

[0065] Preferably, in step E, when performing the countdown operation based on the current cooking time, the following steps are further performed:

[0066] Determine whether the cooking table has executed an overtime operation, and if so, obtain the overtime duration of the current overtime operation and the remaining time of the current countdown;

[0067] Adjust the current steaming time according to the overtime duration and the current countdown remaining time;

[0068] The cooking function of the cooking device is controlled according to the current cooking time.

[0069] In this embodiment, during the steaming process, food often requires additional steaming time. For example, if the original steaming time is 10 minutes, after 3 minutes of steaming, it is determined that the current steaming time is insufficient and an additional 5 minutes of steaming time is required. In this case, the steaming table first obtains the required additional time and the current remaining time. For example, if the original steaming time is 10 minutes, after 3 minutes of steaming, the current remaining time is 7 minutes, and the additional time is 5 minutes, then the steaming time is adjusted to 12 minutes.

[0070] Preferably, in step C, obtaining the information of the type of food to be steamed and the current steaming time also includes:

[0071] Establishing a steaming time adjustment table, wherein the steaming time adjustment table includes steaming times for different types of food to be steamed at different initial temperatures;

[0072] Measure the initial temperature of the food to be steamed, and obtain the corresponding steaming time from the steaming time adjustment table.

[0073] In this embodiment, the length of steaming time will affect the taste of food, so steaming time is very important, and steaming time is affected by the initial temperature of the current food to be steamed. For example, the same food, freshly packaged and unthawed, have different initial temperatures. Unthawed food obviously takes longer to steam than freshly packaged food. Therefore, the steaming time and the initial temperature of the food are directly proportional. However, different types of food require different steaming times at the same initial temperature. Therefore, in order to better facilitate the staff to know the steaming time of each food, the present application establishes a steaming time adjustment table. The steaming time adjustment table is corresponding to a variety of foods to be steamed, and the steaming time of each food to be steamed at different initial temperatures is also clearly recorded. Therefore, the staff only needs to find the corresponding food to be steamed and measure the initial temperature to know its steaming time. This is very convenient operation for new employees with no work experience.

[0074] Preferably, the cooking table further includes:

[0075] The food to be steamed is marked with different colors to distinguish the steaming temperature.

[0076] In this embodiment, the cooking table can also mark the current food to be steamed with different colors to distinguish the cooking temperature. This application sets four temperature levels, namely, beginning, half, almost done, and cooked, and then uses different colors to represent these four temperature levels. For example, green is used to indicate that the temperature is just beginning to be steamed, and the current food to be steamed is represented in green font, indicating that the food is currently in the state of just beginning to be steamed. Different temperatures are distinguished by color, so that the steaming time and steaming temperature of all the steamed foods on the cooking table are clearer.

[0077] Furthermore, it should be noted that, in this embodiment, the cooking table is also provided with a reset function. When the cooking table is reset, all current data contents will be cleared and restored to the initial state.

[0078] It should be noted that the above content can be achieved by integrating functional logic into software, and any device installed with the software can implement the above operations; further, in this embodiment, the above functions can be achieved through a display screen with a touch function, and the touch function of the display screen can be used to achieve functions such as the establishment and visual display of a cooking table, the input of cooking time and cooking food, countdown and reminder, etc. Among them, all functions involving input, such as the input of cooking time and cooking food, can be entered on the touch keyboard attached to the display screen, or an additional input keyboard can be set for input.

[0079] A dim sum steaming guidance system includes a steaming table establishment module, a selection module, an acquisition module, a control module and a timing module;

[0080] The cooking table establishment module is used to establish a cooking table and visually display the cooking table;

[0081] The selection module is used to select a cooking area in the cooking table according to the cooking position of the food to be steamed on the cooking device;

[0082] The acquisition module is used to acquire information about the type of food to be steamed and the current steaming time, and feed the information about the type of food to be steamed and the current steaming time back to the steaming area selected by the cooking table;

[0083] The control module is used to control the cooking function of the cooking device according to the current cooking time;

[0084] The timing module is used to perform a countdown operation based on the current cooking time, and when the countdown ends, issue a reminder and perform a timing operation.

[0085] Preferably, the cooking table establishment module includes a statistics subunit, a division subunit and an establishment subunit;

[0086] The statistical subunit is used to count available cooking positions of the cooking equipment;

[0087] The division subunit is used to divide the available steaming positions into a plurality of steaming point areas, and each steaming point area is divided into a number of available steaming point layers;

[0088] The establishing subunit is used to establish a cooking table based on the steaming point area and the number of steaming point layers.

[0089] Preferably, it also includes an overtime module;

[0090] The overtime module is used to adjust the current cooking time according to the overtime duration and the current remaining countdown time, and trigger the control module to control the cooking function of the cooking device according to the current cooking time.

[0091] Preferably, the device further comprises a measuring module, wherein the measuring module is used to measure the initial temperature of the food to be steamed;

[0092] The establishing subunit is further used to establish a steaming time adjustment table, wherein the steaming time adjustment table includes steaming times of different types of food to be steamed at different initial temperatures;

[0093] The acquisition module is further configured to acquire the corresponding steaming time in the steaming time adjustment table according to the current initial temperature of the food to be steamed.

[0094] Preferably, a dim sum steaming guidance device is provided, the device being used to execute the dim sum steaming guidance method, the device comprising a chassis, the chassis being integrated with a main display screen, an input keyboard and a temperature sensor;

[0095] The main display screen is communicatively connected to the input keyboard;

[0096] The input keyboard is provided with a time key group, and the time key group is used to input the food steaming time;

[0097] The main display screen is used to display the food steaming time;

[0098] The lower part of the chassis is recessed inward to form a recessed portion, the temperature sensor is provided on the top of the recessed portion, and the recessed portion is used to place food;

[0099] A steaming time adjustment table is provided on one side of the recessed portion.

[0100] The technical principles of the present invention have been described above with reference to specific embodiments. These descriptions are intended solely to illustrate the principles of the present invention and are not to be construed in any way as limiting the scope of protection of the present invention. Based on the explanations herein, those skilled in the art will readily conceive of other specific embodiments of the present invention without inventive effort, and such embodiments will fall within the scope of protection of the present invention.

Claims

1. A method for guiding steaming of dim sum, characterized in that: The steps include: Step A: creating a cooking table and visually displaying the cooking table; Before executing step A, the following steps are also included: Step A1: Counting the available steaming positions of the steaming equipment, dividing the available steaming positions into multiple steaming point areas, and obtaining the number of available steaming point layers in each steaming point area; Step A2: establishing a cooking table based on the steaming point area and the number of steaming point layers, including: representing each column of the cooking table as a cooking position on the cooking device, and representing each row of the cooking table as the number of cooking layers of each cooking position; Step B: selecting a cooking area in the cooking table according to the cooking position of the food to be steamed on the cooking device; Step C: obtaining the type information of the food to be steamed and the current steaming time information, and feeding the type information of the food to be steamed and the current steaming time information back to the steaming area selected by the steaming table, specifically comprising: Establishing a steaming time adjustment table, wherein the steaming time adjustment table includes steaming times for different types of food to be steamed at different initial temperatures; Measuring the initial temperature of the food to be steamed, and obtaining the corresponding steaming time from the steaming time adjustment table; Step E: controlling the cooking function of the cooking device according to the current cooking time, and performing a countdown operation based on the current cooking time; Step F: Determine whether the countdown has ended. If so, issue a reminder and perform a timing operation.

2. The method for guiding steaming of dim sum according to claim 1, characterized in that: In step E, when the countdown operation is performed based on the current cooking time, the following steps are also performed: Determine whether the cooking table has executed an overtime operation, and if so, obtain the overtime duration of the current overtime operation and the remaining time of the current countdown; Adjust the current steaming time according to the overtime duration and the current countdown remaining time; The cooking function of the cooking device is controlled according to the current cooking time.

3. The dim sum steaming guidance method according to claim 1, characterized in that: The cooking table also includes: The food to be steamed is marked with different colors to distinguish the steaming temperature.

4. A dim sum steaming guidance system, characterized by: It includes a cooking table establishment module, a selection module, an acquisition module, a control module and a timing module; The cooking table establishment module is used to establish a cooking table and visually display the cooking table; The selection module is used to select a cooking area in the cooking table according to the cooking position of the food to be steamed on the cooking device; The acquisition module is used to acquire information about the type of food to be steamed and the current steaming time, and feed the information about the type of food to be steamed and the current steaming time back to the steaming area selected by the cooking table; The control module is used to control the cooking function of the cooking device according to the current cooking time; The timing module is used to perform a countdown operation based on the current cooking time, and when the countdown ends, issue a reminder and perform a timing operation; The cooking table establishment module includes a statistics subunit, a division subunit and an establishment subunit; The statistical subunit is used to count available cooking positions of the cooking equipment; The division subunit is used to divide the available steaming positions into a plurality of steaming point areas, and each steaming point area is divided into a number of available steaming point layers; The establishing subunit is configured to establish a cooking table based on the steaming point area and the number of steaming point layers, including: representing each column of the cooking table as a cooking position on the cooking device, and representing each row of the cooking table as the number of cooking layers of each cooking position; The invention also includes a measuring module, wherein the measuring module is used to measure the initial temperature of the food to be steamed; The establishing subunit is further used to establish a steaming time adjustment table, wherein the steaming time adjustment table includes steaming times of different types of food to be steamed at different initial temperatures; The acquisition module is further configured to acquire the corresponding steaming time in the steaming time adjustment table according to the current initial temperature of the food to be steamed.

5. The dim sum steaming guidance system according to claim 4, characterized in that: Also includes an overtime module; The overtime module is used to adjust the current cooking time according to the overtime duration and the current remaining countdown time, and trigger the control module to control the cooking function of the cooking device according to the current cooking time.

6. A snack steaming guidance device, characterized in that: The device is used to execute the dim sum steaming guidance method according to claims 1-3, and the device includes a chassis, wherein the chassis is integrated with a main display screen, an input keyboard and a temperature sensor; The main display screen is communicatively connected to the input keyboard; The input keyboard is provided with a time key group, and the time key group is used to input the food steaming time; The main display screen is used to display the food steaming time; The lower part of the chassis is recessed inward to form a recessed portion, the temperature sensor is provided on the top of the recessed portion, and the recessed portion is used to place food; A steaming time adjustment table is fitted on one side of the recessed portion.

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