Variable Pressure Nutrition Cooking Method

Abstract

The present invention provides a variable pressure nutrition cooking method, which belongs to the technical field of meat cooking. The variable pressure nutrition cooking method is used for a cooking utensil, wherein the cooking utensil includes an exhaust valve and a heat source, and the variable pressure nutrition cooking method includes: in the temperature rising stage, the food in the cooking utensil is heated by the heat source, so that the temperature inside the cooking utensil reaches the set temperature and enters the pressure rising stage; in the pressure rising stage, the exhaust valve is closed to increase the pressure of the sealed cavity, so that the pressure inside the cooking utensil reaches a first preset pressure and enters the pressure holding stage; in the pressure holding stage, the first preset pressure is maintained for a set time and then enters the residual heat cooking stage; in the residual heat cooking stage, the heat source is turned off, and the first preset pressure is quickly reduced to 0kPa, and then the water vapor is condensed into water by natural cooling in the sealed cavity to form a negative pressure. The present invention has relatively low oxidation, good reproducibility of food quality, uniform taste, and flavor, and can achieve fast cooking.

Description

Technical Field

[0001] The invention relates to the technical field of meat cooking, in particular to a variable pressure nutritional cooking method. Background Art

[0002] Cooking meat at high pressure is efficient and fast, but the quality is not high, it is easy to oxidize and not tasty. Cooking meat at low temperature is of good quality, but it takes a long time.

[0003] As people's requirements for food cooking quality become higher and higher, especially in the fast-paced life, there is an urgent need for an efficient, convenient, highly digestible, high-quality cooking method to meet this part of people's needs. Summary of the invention

[0004] The object of the present invention is to provide a variable pressure nutritional cooking method, which has relatively low oxidation, good reproducibility of food quality, uniform taste, flavor, can achieve rapid cooking and reduce energy consumption.

[0005] To achieve the purpose of the present invention, the present invention adopts the following technical solutions:

[0006] According to a first aspect of the present invention, a pressure-variable nutritional cooking method is provided, wherein a cooking utensil is used for the pressure-variable nutritional cooking method, wherein the cooking utensil comprises an exhaust valve and a heat source, wherein the exhaust valve is closed so that a sealed cavity is formed inside the cooking utensil, and the cooking process of the cooking utensil comprises a temperature-increasing stage, a pressure-increasing stage, a pressure-maintaining stage, and a residual heat cooking stage;

[0007] The pressure-variable nutrition cooking method comprises:

[0008] In the temperature rising stage, the food in the cooking utensil is heated by the heat source so that the temperature inside the cooking utensil reaches the set temperature and enters the pressure rising stage;

[0009] In the pressure increasing stage, the exhaust valve is closed to increase the pressure of the sealed cavity, so that the pressure inside the cooking utensil reaches a first preset pressure and enters a pressure maintaining stage;

[0010] In the pressure-maintaining stage, the first preset pressure is maintained for a set time and then enters the residual heat cooking stage;

[0011] In the residual heat cooking stage, the heat source is turned off, and the first preset pressure is quickly reduced to 0 kPa, and then the water vapor is condensed into water in the sealed cavity through natural cooling to form a negative pressure.

[0012] According to an embodiment of the present invention, the residual heat cooking stage includes a rapid pressure reduction stage and a slow pressure reduction stage, wherein:

[0013] In the rapid pressure reduction section, the first preset pressure is reduced to 0 kPa by opening the exhaust valve;

[0014] In the slow pressure reduction stage, the exhaust valve is closed so that the water vapor inside the sealed cavity is condensed into water through natural cooling, thereby achieving negative pressure cooking.

[0015] According to an embodiment of the present invention, the cooking device further comprises: a control system and a pressure sensor, wherein the pressure sensor and the exhaust valve are respectively connected to the control system, wherein the pressure sensor monitors the pressure inside the cooking device in real time and feeds back the pressure signal to the control system;

[0016] In the pressure increasing stage, the control system uses the pressure sensor to detect the pressure inside the cooking appliance in real time, so that when the pressure inside the cooking appliance reaches the first preset pressure, the control system closes the exhaust valve to enter the pressure maintaining stage;

[0017] During the pressure-maintaining stage, the control system adjusts the angle of the exhaust valve so that the pressure inside the cooking appliance is maintained at the first preset pressure;

[0018] In the rapid pressure reduction section, the control system controls the opening angle of the exhaust valve so that the pressure inside the cooking appliance decreases at a first pressure reduction rate and reaches 0 kPa, so as to enter the slow pressure reduction section;

[0019] In the slow pressure reduction stage, the control system closes the exhaust valve to make the pressure inside the cooking appliance drop at a second pressure reduction rate and reach a second set pressure value.

[0020] According to one embodiment of the present invention, in the rapid depressurization section, the first depressurization rate is 2 kPa / min to 10 kPa / min, and the second depressurization rate is 1 kPa / min to 2 kPa / min.

[0021] According to one embodiment of the present invention, in the slow pressure reduction section, the second set pressure value is -5 kPa to -50 kPa, and the duration of the slow pressure reduction section is 5 min to 25 min.

[0022] According to an embodiment of the present invention, the cooking device further comprises a negative pressure extraction device, and the negative pressure extraction device is connected to the control system, wherein:

[0023] In the slow pressure reduction stage, the pressure sensor detects the pressure inside the cooking utensil in real time and feeds back the pressure to the control system. The control system adjusts the pressure inside the cooking utensil to the second set pressure value through the negative pressure extraction device.

[0024] According to an embodiment of the present invention, the set temperature is 100° C., and the heating rate in the heating stage is 14° C. / min to 15° C. / min.

[0025] According to an embodiment of the present invention, the first preset pressure is 20 kPa to 65 kPa, and the pressure increasing rate in the pressure increasing stage is 14 kPa / min to 23 kPa / min.

[0026] According to an embodiment of the present invention, the set time is 0 min to 25 min.

[0027] According to an embodiment of the present invention, the cooking utensil further comprises a heat source, wherein in the heating stage, the heat source is turned on to heat the cooking ingredients in the cooking utensil;

[0028] During the residual heat cooking stage, the heat source is turned off.

[0029] An embodiment of the present invention has the following advantages or beneficial effects:

[0030] The variable pressure nutritional cooking method of the present invention can fully utilize the residual heat of the container to continue cooking food by first increasing the pressure and then applying negative pressure, thereby improving the cooking quality and shortening the cooking time.

[0031] The ingredients are cooked to half doneness using micro-high pressure, and then the residual heat is used to continue cooking the ingredients, improving the quality of the meat, high digestibility, high texture, and shortening the cooking time. The cooking time can be within 1 hour, the protein digestibility is more than 90%, and the retention rate of other nutrients is also improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings.

[0033] Figure 1 is a flow chart of a variable pressure nutrition cooking method according to an exemplary embodiment.

[0034] Figure 2 FIG. 1 is a graph showing changes in temperature and pressure during cooking of beef according to an exemplary embodiment.

[0035] Figure 3 is a graph showing changes in temperature and pressure during cooking of chicken according to an exemplary embodiment. DETAILED DESCRIPTION

[0036] Example embodiments will now be described more fully with reference to the accompanying drawings. However, example embodiments can be implemented in a variety of forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that the present invention will be comprehensive and complete and fully convey the concepts of the example embodiments to those skilled in the art. The same reference numerals in the figures represent the same or similar structures, and thus their detailed description will be omitted.

[0037] The terms "a", "an", "the", and "said" are used to indicate the presence of one or more elements / components / etc.; the terms "comprising" and "having" are used to express an open-ended inclusive meaning and mean that additional elements / components / etc. may be present in addition to the listed elements / components / etc.

[0038] like Figure 1-3 As shown, Figure 1 A flow chart of the pressure-variable nutritional cooking method provided by the present invention is shown. Figure 2 The graph shows the changes of temperature and pressure with cooking time during the cooking process of beef provided by the present invention. Figure 3 The graph shows the changes of temperature and pressure with cooking time during the cooking process of the chicken provided by the present invention.

[0039] A variable pressure nutrition cooking method according to an embodiment of the present invention is used for a cooking utensil, the cooking utensil comprises an exhaust valve and a heat source, the exhaust valve is closed so that a sealed cavity is formed inside the cooking utensil, and the cooking process of the cooking utensil comprises a temperature increase stage, a pressure increase stage, a pressure maintenance stage, and a residual heat cooking stage;

[0040] The variable pressure nutrition cooking methods include:

[0041] In the heating stage, the food in the cooking device is heated by the heat source, so that the temperature inside the cooking device reaches the set temperature and enters the pressure increasing stage;

[0042] In the pressure increasing stage, the exhaust valve is closed to increase the pressure of the sealed cavity, so that the pressure inside the cooking appliance reaches a first preset pressure and enters a pressure maintaining stage;

[0043] In the pressure-maintaining stage, the first preset pressure is maintained for a set time and then enters the residual heat cooking stage;

[0044] In the residual heat cooking stage, the heat source is turned off, and the first preset pressure is quickly reduced to 0 kPa, and then the water vapor is condensed into water by natural cooling in the sealed cavity to form a negative pressure.

[0045] Among them, the cooking utensil also includes a temperature sensor and a vacuum device. The cooking utensil is heated by turning on the heat source. When the set temperature is reached, the pressure inside the cooking utensil is increased by the vacuum device to improve the heat transfer efficiency. At the same time, the meat ingredients are cooked under high pressure, the myofibrillar protein is partially denatured, and the meat softens rapidly.

[0046] During the residual heat cooking stage, the residual heat inside the cooking utensil can be used to continue cooking the ingredients. Since there is no external heat source, the steam in the cavity condenses to form a certain relative negative pressure, which promotes the flavor substances in the soup to enter the ingredients and form a variety of flavors. At the same time, the relative negative pressure causes the loose meat part to shrink to form a unique chewy taste.

[0047] The above cooking method can solve the problems in the prior art that high pressure causes meat to become dry, severely oxidized, bland in taste, and difficult to digest, improve the quality of ingredients, and achieve high digestibility and high-quality cooking quality. At the same time, the present invention can shorten the cooking time and control the cooking time within 1 hour, and make the protein digestibility reach more than 90%.

[0048] In a preferred embodiment of the present invention, the residual heat cooking stage includes a rapid pressure reduction stage and a slow pressure reduction stage, wherein:

[0049] In the rapid pressure reduction stage, the first preset pressure is reduced to 0 kPa by opening the exhaust valve;

[0050] In the slow pressure reduction stage, the exhaust valve is closed so that the water vapor inside the sealed cavity is condensed into water through natural cooling, thereby achieving negative pressure cooking.

[0051] like Figure 1 The waste heat cooking stage includes a rapid decompression stage and a slow decompression stage. The rapid decompression stage can quickly reduce the pressure in the cooking appliance to 0kPa. In the slow decompression stage, the exhaust valve is closed to allow the water vapor in the sealed cavity to condense into water through natural cooling, thereby achieving negative pressure cooking. That is, the waste heat is fully utilized to allow the ingredients and soup to blend, and natural cooling can also be used to form negative pressure. The equipment has a simple structure and low energy consumption.

[0052] In a preferred embodiment of the present invention, the cooker further comprises: a control system and a pressure sensor, the pressure sensor and the exhaust valve are respectively connected to the control system, wherein the pressure sensor monitors the pressure inside the cooking appliance in real time and feeds back the pressure signal to the control system;

[0053] In the pressure increasing stage, the control system uses the pressure sensor to detect the pressure inside the cooking appliance in real time, so that when the pressure inside the cooking appliance reaches a first preset pressure, the control system closes the exhaust valve to enter the pressure maintaining stage;

[0054] During the pressure-maintaining stage, the control system adjusts the angle of the exhaust valve so that the pressure inside the cooking appliance is maintained at a first preset pressure;

[0055] In the rapid pressure reduction stage, the control system controls the opening angle of the exhaust valve so that the pressure inside the cooking appliance decreases at a first pressure reduction rate and reaches 0 kPa, so as to enter the slow pressure reduction stage;

[0056] In the slow pressure reduction stage, the control system closes the exhaust valve to make the pressure inside the cooking appliance drop at a second pressure reduction rate and reach a second set pressure value.

[0057] like Figure 1 As shown, in this embodiment, the pressure sensor monitors the pressure inside the cooking appliance in real time and feeds back the pressure signal to the control system; in the pressure increasing stage, pressure maintaining stage, rapid pressure reducing stage and slow pressure reducing stage, the pressure sensor, control system and exhaust valve cooperate to make the pressure reach the set range, realize precise control and intelligent operation, ensure that the cooking appliance can cook according to the set temperature and pressure, improve the cooking quality and cooking effect, and have good reproducibility of food quality. It should be noted that the pressure involved in the present invention refers to relative pressure.

[0058] In a preferred embodiment of the present invention, in the rapid depressurization section, the first depressurization rate is 2 kPa / min to 10 kPa / min, and the second depressurization rate is 1 kPa / min to 2 kPa / min.

[0059] In the slow pressure reduction stage, the second set pressure value is -5kPa to -50kPa.

[0060] The duration of the slow pressure reduction phase is 5 minutes to 25 minutes.

[0061] The cooking device also includes a negative pressure extraction device, which is connected to the control system, wherein:

[0062] In the slow pressure reduction stage, the pressure sensor detects the pressure inside the cooking appliance in real time and feeds it back to the control system. The control system adjusts the pressure inside the cooking appliance to a second set pressure value through the negative pressure pumping device.

[0063] like Figure 1 As shown, in the rapid pressure reduction section, the first pressure reduction rate is 2kPa / min~10kPa / min, and the second pressure reduction rate is 1kPa / min~2kPa / min, which can quickly adjust the pressure inside the cooking appliance to reach 0kPa; and the duration of the slow pressure reduction section is 5min~25min, which can control the pressure inside the cooking appliance to the second set pressure value, i.e., -5kPa~-50kPa, so that a negative pressure environment is formed and maintained inside the cooking appliance.

[0064] Preferably, in the slow pressure reduction stage, after the control system closes the exhaust valve, it can also use the pressure sensor to monitor the pressure inside the cooking appliance in real time, and use a negative pressure extraction device (such as a vacuum pump) to accurately and quickly adjust the pressure inside the cooking appliance to a second set pressure value.

[0065] In addition, by controlling the first pressure reduction rate (2kPa / min~10kPa / min), the second pressure reduction rate (1kPa / min~2kPa / min), the second set pressure value in the slow pressure reduction section (-5kPa~-50kPa) and the duration of the slow pressure reduction section (5min~25min), the cooking loss can be effectively reduced, oxidation is relatively low, the protein digestibility is above 90%, and the chewiness is good.

[0066] In a preferred embodiment of the present invention, the set temperature is 100° C., and the heating rate in the heating stage is 14° C. / min to 15° C. / min.

[0067] The first preset pressure is 20 kPa to 65 kPa.

[0068] The pressure increasing rate in the pressure increasing stage is 14 kPa / min to 23 kPa / min.

[0069] In a preferred embodiment of the present invention, the set time is 0 min to 25 min.

[0070] like Figure 1 As shown, the present invention sets the temperature to 100°C, and the heating rate in the heating stage is 14°C / min to 15°C / min, which can quickly heat up the cooking utensils and avoid aging of food materials caused by excessive temperature.

[0071] During the pressure boosting stage, the first preset pressure is 20kPa~65kPa, and the pressure boosting rate is 14kPa / min~23kPa / min, which can quickly form a certain micro-high pressure inside the cooking utensil, and can avoid the problems of dry and tough meat and severe oxidation that occur in traditional high-pressure cooking.

[0072] Compared with traditional pressure cookers, the relative pressure of the present invention is lower. By increasing the boiling point of the heat transfer medium (water) at a pressure of 20kPa to 65kPa, the heat transfer efficiency is improved, so that meat ingredients can be cooked under high pressure, myofibrillar protein is partially denatured, and the meat softens rapidly. According to different meat ingredients, the setting time of the pressure holding stage is 0min-25min, preferably 10min-25min, which can heat the meat evenly and fully soften it, and generate a large amount of heat. The ingredients can be cooked again in the residual heat cooking stage, achieving the technical requirements of high efficiency and low energy consumption.

[0073] The present invention realizes the mutual communication connection and coordination of the control system, pressure sensor, exhaust valve, heat source and other equipment in the cooking appliance, and performs standardized operation during the cooking process, which can ensure good reproducibility of food quality, simple operation, long cooking time and good user experience.

[0074] Take the different processing steps of beef as an example:

[0075] Control Example 1: To cook beef, clean 1 portion of beef, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water and cook, use a certain brand of pressure cooker, select the beef stew function, and cook for 35 minutes.

[0076] Control Example 2: To cook beef, clean 1 portion of beef, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water for cooking, low-temperature water bath 80°C, vacuum degree -40kpa, cooking time 420min.

[0077] Example 1: Cooking beef, clean 1 portion of beef, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water for cooking, the heating rate in the heating stage is 15℃ / min, and the temperature is raised to 100℃. The pressure increase rate in the pressure increase stage is 23kPa / min, and the pressure is set to 65kPa. The pressure holding time in the pressure holding stage is 25min. The pressure reduction rate in the rapid pressure reduction stage is 2.5kPa / min until the pressure is 0kPa; the pressure reduction rate in the slow pressure reduction stage is 1kPa / min, which lasts for 5min. The total cooking time is 60min.

[0078] Example 2: Cooking beef, clean 1 portion of beef, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water for cooking, the heating rate in the heating stage is 11°C / min, and the temperature is raised to 113°C. The pressure increase rate in the pressure increase stage is 20kPa / min, and the pressure is set to 60kPa. The pressure holding time in the pressure holding stage is 13.4min. The pressure reduction rate in the rapid pressure reduction stage is 2.5kPa / min until the pressure is 0kPa; the pressure reduction rate in the slow pressure reduction stage is 1kPa / min, which lasts for 5min. The total cooking time is 50min.

[0079] Example 3: Cooking beef, clean 1 portion of beef, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water for cooking, the heating rate in the heating stage is 14℃ / min, and the temperature is raised to 100℃. The pressure increase rate in the pressure increase stage is 14kPa / min, and the pressure is set to 45kPa. The pressure holding time in the pressure holding stage is 10min. The pressure reduction rate in the rapid pressure reduction stage is 2.5k Pa / min until the pressure is 0kPa; the pressure reduction rate in the slow pressure reduction stage is 1kPa / min, which lasts for 5min. The total cooking time is 42min.

[0080] The present invention conducted sensory evaluation on the cooked beef in Control Examples 1-2 and Examples 1-3 (hereinafter referred to as cooked beef), and measured the toughness, chewiness and protein digestibility of the cooked meat, wherein the toughness and chewiness of the processed meat were measured using a texture analyzer, and the protein digestibility was measured using an in vitro two-step enzymatic digestion method. The effects of the Control Examples and Examples are detailed in Table 1 below:

[0081] Table 1 Quality of cooked beef under different treatments

[0082]

[0083] It is not difficult to see from Table 1 that in Control Example 2 and Examples 1-3, the sensory organ, yield, and protein digestibility of the cooked beef are all higher than those of Control Example 1, wherein the various quality indicators of Examples 1-3 are all better than those of Control Example 2, indicating that the cooking method of the present invention can achieve better sensory organ, protein digestibility, and yield, that is, the cooked beef has beautiful color, high yield, is easy to digest, and has little cooking loss.

[0084] From the perspective of TBA, the values ​​of Control Example 2 and Examples 1-3 are lower than those of Control Example 1, indicating that the food is easier to digest using the cooking methods of Control Example 2 and Examples 1-3, while the cooking method of Control Example 1 will increase the digestive burden of the user. Among them, from Examples 1-3, the effects of Examples 1 and 2 are better, indicating that beef is very easy to digest and absorb.

[0085] From the perspective of the four indicators of carbonyl, carbonyl, carbonyl and niacin, the indicators of Control Example 1 and Examples 1-3 are better, among which the data of Examples 1-3 are better than that of Control Example 1, while Control Example 2 does not contain carbonyl, carbonyl, carbonyl and niacin, these nutrients, indicating that during the low-temperature and long-term cooking process of Control Example 2, the nutritional content of beef is significantly reduced, while the methods of Control Example 1 and Examples 1-3 can retain the nutritional content of beef to the maximum extent.

[0086] In summary, the cooking methods 1-3 in this embodiment can achieve the taste of traditional low-temperature cooking, improve protein digestibility, reduce cooking loss, increase yield, retain the nutrients in beef, and have relatively low oxidation. The protein digestibility is more than 90%, and the chewiness is good. The cooking time can be controlled within 1 hour, meeting the current life's multi-faceted dietary needs for high nutrition, easy absorption, good taste, good visual effects, high efficiency, and low energy consumption, and significantly improving the user experience.

[0087] Figure 2 In Example 2, the temperature and pressure of beef change relative to each other as the cooking time progresses. By comparing the set pressure and the actual pressure, it is not difficult to see that the present invention can control the pressure of the cooking appliance within a reasonable range and can adjust the pressure in time with the cooking stage;

[0088] From the perspective of cooking temperature, the temperature inside the cooking utensils and the temperature of the food change with the passage of cooking time. Especially when entering the residual heat cooking stage, although the temperature drops to a certain extent, the residual heat can still be used to keep the temperature of the food unchanged. This can promote the flavor substances in the soup to enter the ingredients and form a variety of flavors. At the same time, the relative negative pressure causes the loose meat part to shrink to form a unique chewy taste.

[0089] Take chicken meat processed by different processes as an example:

[0090] Control case 3: To cook chicken, clean 1 portion of chicken, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water and cook, use a certain brand of pressure cooker, select the chicken stew function, and cook for 22 minutes.

[0091] Control case 4: To cook chicken, clean 1 portion of chicken, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water for cooking, low-temperature water bath 80℃, vacuum degree -40kPa, cooking time 180min.

[0092] Implementation Case 4: Cooking chicken, clean 1 portion of chicken, cut into 2.5*2.5cm pieces, place in a cooking container, add ingredients, add 1 portion of water for cooking, the heating rate in the heating stage is 14℃ / min, and the temperature rises to 100℃. The pressure increase rate in the pressure increase stage is 20kPa / min, and the pressure is set to 22kPa. The pressure holding time in the pressure holding stage is 0min. The pressure reduction rate in the rapid pressure reduction stage is 6.3kPa / min until the pressure is 0kPa; the pressure reduction rate in the slow pressure reduction stage is 1kPa / min, which lasts for 22min. The total cooking time is 30min.

[0093] The present invention conducted sensory evaluation on the cooked chicken (hereinafter referred to as cooked chicken) in Control Examples 3-4 and Example 4, and measured the toughness, chewiness and protein digestibility of the cooked chicken, wherein a texture analyzer was used to measure the toughness and chewiness of the processed meat, and an in vitro two-step enzymatic digestion method was used to measure the protein digestibility. The effects of the control examples and the examples are detailed in Table 2 below:

[0094] Table 2 Quality of cooked chicken under different treatments

[0095]

[0096]

[0097] It is not difficult to see from Table 2 that in Control Example 4 and Example 4, the sensory organ, yield, and protein digestibility of the cooked chicken are higher than those of Control Example 3, wherein all quality indicators of Example 4 are better than those of Control Example 4, indicating that the cooking method of the present invention can achieve better sensory organ, protein digestibility, and yield, that is, the cooked chicken has beautiful color, high yield, is easy to digest, and has little cooking loss.

[0098] From the perspective of TBA, the values ​​of Control Example 4 and Example 4 are lower than those of Control Example 3, indicating that the food is easier to digest by using the cooking methods of Control Example 4 and Example 4, while the food is more easily digested by using the cooking method of Control Example 3.

[0099] From the perspective of the four indicators of carbonyl, carbonyl, carbonyl and niacin, the indicators of Control Example 3 and Example 4 are better, among which the data of Example 4 is better than that of Control Example 3, while Control Example 2 does not contain carbonyl, carbonyl, carbonyl and niacin, these nutrients, indicating that during the low-temperature and long-term cooking process of Control Example 4, the nutritional content of chicken is significantly reduced, while the methods of Control Example 3 and Example 4 can retain the nutritional content of chicken to the maximum extent.

[0100] In summary, the cooking method of Example 4 can achieve the taste of traditional low-temperature cooking, improve protein digestibility, reduce cooking loss, increase yield, retain nutrients in chicken, and have relatively low oxidation. The protein digestibility is more than 90%, and the chewiness is good. The cooking time can be controlled within 1 hour, meeting the current life's multi-faceted dietary needs for high nutrition, easy absorption, good taste, good visual effects, high efficiency, and low energy consumption, and significantly improving the user experience.

[0101] Figure 3 In Example 4, the temperature and pressure of the chicken change relative to the cooking time. By comparing the set pressure and the actual pressure, it is not difficult to see that the present invention can control the pressure of the cooking appliance within a reasonable range and can adjust the pressure in time with the cooking stage;

[0102] From the perspective of cooking temperature, the temperature inside the cooking utensils and the temperature of the food change with the passage of cooking time. Especially when entering the residual heat cooking stage, although the temperature drops to a certain extent, the residual heat can still be used to keep the temperature of the food unchanged. This can promote the flavor substances in the soup to enter the ingredients and form a variety of flavors. At the same time, the relative negative pressure causes the loose meat part to shrink to form a unique chewy taste.

[0103] In the embodiments of the present invention, the term "plurality" refers to two or more than two, unless otherwise clearly defined. The terms "installation", "connection", "fixation" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection. For those of ordinary skill in the art, the specific meanings of the above terms in the embodiments of the present invention can be understood according to the specific circumstances.

[0104] In the description of the embodiments of the present invention, it needs to be understood that the directions or positional relationships indicated by the terms "upper" and "lower" are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the embodiments of the present invention.

[0105] In the description of this specification, the description of the terms "one embodiment", "a preferred embodiment", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0106] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A variable pressure nutritional cooking method, characterized in that: The variable pressure nutrition cooking method is used for a cooking utensil, the cooking utensil comprises an exhaust valve and a heat source, the exhaust valve is closed so that a sealed cavity is formed inside the cooking utensil, and the cooking process of the cooking utensil comprises a temperature increase stage, a pressure increase stage, a pressure maintenance stage, and a residual heat cooking stage; The pressure-variable nutrition cooking method comprises: In the temperature rising stage, the food in the cooking utensil is heated by the heat source so that the temperature inside the cooking utensil reaches the set temperature and enters the pressure rising stage; In the pressure increasing stage, the exhaust valve is closed to increase the pressure of the sealed cavity, so that the pressure inside the cooking utensil reaches a first preset pressure and enters a pressure maintaining stage; In the pressure-maintaining stage, the first preset pressure is maintained for a set time and then enters the residual heat cooking stage; In the residual heat cooking stage, the heat source is turned off, and the first preset pressure is quickly reduced to 0 kPa, and then the water vapor is condensed into water in the sealed cavity by natural cooling to form a negative pressure; The residual heat cooking stage includes a rapid pressure reduction stage and a slow pressure reduction stage, wherein in the rapid pressure reduction stage, the first preset pressure is reduced to 0 kPa by opening the exhaust valve; In the slow pressure reduction stage, the exhaust valve is closed so that the water vapor inside the sealed cavity is condensed into water by natural cooling, thereby achieving negative pressure cooking; The cooker further comprises: a control system and a pressure sensor, wherein the pressure sensor and the exhaust valve are respectively connected to the control system, wherein the pressure sensor monitors the pressure inside the cooking utensil in real time and feeds back the pressure signal to the control system; In the pressure increasing stage, the control system uses the pressure sensor to detect the pressure inside the cooking appliance in real time, so that when the pressure inside the cooking appliance reaches the first preset pressure, the control system closes the exhaust valve to enter the pressure maintaining stage; In the pressure-maintaining stage, the control system adjusts the angle of the exhaust valve so that the pressure inside the cooking appliance is maintained at the first preset pressure; In the rapid pressure reduction section, the control system controls the opening angle of the exhaust valve so that the pressure inside the cooking appliance decreases at a first pressure reduction rate and reaches 0 kPa, so as to enter the slow pressure reduction section; In the slow pressure reduction stage, the control system closes the exhaust valve so that the pressure inside the cooking appliance decreases at a second pressure reduction rate and reaches a second set pressure value; In the rapid depressurization section, the first depressurization rate is 2 kPa / min to 10 kPa / min, and the second depressurization rate is 1 kPa / min to 2 kPa / min.

2. The pressure-variable nutritional cooking method according to claim 1, characterized in that: In the slow pressure reduction section, the second set pressure value is -5kPa to -50kPa, and the duration of the slow pressure reduction section is 5min to 25min.

3. The pressure-variable nutritional cooking method according to claim 1, characterized in that: The cooking device further comprises a negative pressure extraction device, which is connected to the control system, wherein: In the slow pressure reduction stage, the pressure sensor detects the pressure inside the cooking utensil in real time and feeds back the pressure to the control system. The control system adjusts the pressure inside the cooking utensil to the second set pressure value through the negative pressure extraction device.

4. The pressure-variable nutritional cooking method according to claim 1, characterized in that: The set temperature is 100°C, and the heating rate in the heating stage is 14°C / min to 15°C / min.

5. The pressure-variable nutritional cooking method according to claim 1, characterized in that: The first preset pressure is 20 kPa~65 kPa.

6. The pressure-variable nutritional cooking method according to claim 1, characterized in that: The pressure increasing rate in the pressure increasing stage is 14 kPa / min to 23 kPa / min.

7. The pressure-variable nutritional cooking method according to claim 1, characterized in that: The setting time is 0min~25min.

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