Leavening device, leavening method and related apparatus

Abstract

The embodiment of the present application discloses a soaking device, a soaking method and related equipment, wherein the soaking device comprises: a shell; a soaking piece arranged in the shell, a soaking cavity being formed in the soaking piece; a weighing unit connected to the soaking piece; and a liquid supply unit communicated with the soaking cavity, the liquid supply unit being used for determining a liquid injection amount into the soaking cavity based on a weighing result of the weighing unit. The soaking device provided by the embodiment of the present application can determine the liquid injection amount into the soaking cavity based on the detection result of the weighing unit, so that the liquid usage amount during the soaking process can be related to the weight of the food material, the ratio of the food material to the liquid can be accurately determined, excessive nutrients in the food material to be soaked can be avoided from being precipitated on the premise of shortening the soaking time as much as possible, and the quality of the food material can be maximally ensured.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a soaking device, a soaking method, a computer-readable storage medium, a control system, and a control device. Background Technology

[0002] In daily life, some ingredients are dried products, such as sea cucumber, fish maw, bamboo fungus, fish glue, dried abalone, wood ear fungus, shiitake mushrooms, rice noodles, etc. These dried ingredients need to be soaked to allow them to reabsorb water.

[0003] The most common soaking method currently used is to use a container to soak dried ingredients and water. The amount of liquid used in the soaking process largely depends on human experience. Some soaking appliances use water level sensors to control the amount of liquid added during soaking. Inaccurate control of the amount of liquid added during the soaking process can easily lead to over-soaking or under-soaking, resulting in an unsatisfactory balance between soaking rate and food quality. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] Therefore, a first aspect of the present invention provides a foaming device.

[0006] A second aspect of the present invention provides a method for soaking.

[0007] A third aspect of the present invention provides a computer-readable storage medium.

[0008] A fourth aspect of the present invention provides a control system.

[0009] A fifth aspect of the present invention provides a control device.

[0010] In view of this, a foaming apparatus is provided according to a first aspect of the embodiments of this application, comprising:

[0011] case;

[0012] A foaming component is disposed within the shell, and a foaming cavity is formed within the foaming component;

[0013] Weighing unit, connected to the foaming component;

[0014] A liquid supply unit is connected to the foaming chamber, and the liquid supply unit is used to determine the amount of liquid to be injected into the foaming chamber based on the weighing result of the weighing unit.

[0015] In one feasible implementation, the weighing unit is disposed within the housing, and the foaming component is disposed on the weighing unit.

[0016] In one feasible implementation, the liquid supply unit includes:

[0017] The liquid injection pipe is spirally arranged on the inner wall of the foaming component;

[0018] An injection pump is connected to the injection pipeline.

[0019] In one feasible implementation, the first inlet of the injection pipe is located at the top of the foaming component, and the second inlet of the injection pipe is located at the bottom of the foaming component.

[0020] In one feasible implementation, the foaming device further includes:

[0021] A heating element is disposed on the outer wall of the foaming component;

[0022] A vacuum assembly is connected to the foaming chamber; and / or

[0023] An ultrasonic generator is located inside the foaming cavity.

[0024] In one feasible embodiment, the foaming device further includes: a cover assembly, closably connected to the housing, wherein the cover assembly includes:

[0025] A cover, which can be opened and closed, is connected to the housing and is used to seal or open the foaming chamber;

[0026] A pressure relief valve is provided on the cover and connected to the foaming chamber.

[0027] In one feasible implementation, the foaming device further includes:

[0028] A temperature sensor is connected to the foaming component;

[0029] A display unit is disposed on the housing;

[0030] The prompting unit is connected to the display unit;

[0031] A support member is used to connect to the foaming component and is disposed within the foaming cavity.

[0032] According to a second aspect of the embodiments of this application, a soaking method is provided for use in the soaking apparatus described in any of the above-described technical solutions, the soaking method comprising:

[0033] Obtain the weight information of the ingredients to be soaked;

[0034] Based on the weight information, determine the amount of cooking liquid to be supplied for the ingredients to be soaked;

[0035] The cooking liquid is supplied to the ingredients to be soaked according to the stated liquid supply volume.

[0036] In one feasible implementation, the step of obtaining the weight information of the ingredients to be soaked includes:

[0037] The first and second weight information of the ingredients to be soaked were obtained before and after pretreatment, respectively.

[0038] The pretreatment includes softening and / or cleaning.

[0039] In one feasible implementation, the step of determining the amount of cooking liquid to be supplied for the ingredients to be soaked based on the weight information includes:

[0040] In response to the cooking command, a first liquid supply amount is determined during the cooking process based on the ratio of the first weight information to the second weight information.

[0041] In one feasible implementation, the soaking method further includes:

[0042] If the temperature of the cooking liquid containing the ingredients to be soaked exceeds a first threshold, a stop heating command is generated.

[0043] In one feasible implementation, the soaking method further includes:

[0044] If the cooking time exceeds the first time, a soaking instruction is generated.

[0045] In response to the soaking command, the cooking liquid containing the ingredients to be soaked is drained;

[0046] Provide refrigerant to the ingredients to be soaked in order to cool down the ingredients to be cooked;

[0047] Provide the ingredients to be soaked with a soaking solution so that the ingredients are in a soaking state.

[0048] In one feasible implementation, the step of providing the soaking solution to the food to be soaked, so that the food to be soaked is in a soaked state, includes:

[0049] A soaking solution is provided to the food to be soaked, the environment in which the food to be soaked is subjected to vacuum treatment, and the soaking solution is subjected to ultrasonic vibration to bring the food to be soaked into a soaking state.

[0050] In one feasible implementation, the soaking method further includes:

[0051] If the soaking time is longer than the second time, obtain the third weight information of the food to be soaked;

[0052] If the ratio of the third weight information to the first weight information is greater than the second threshold or the number of soaking times is greater than the third threshold, soaking completion information is generated.

[0053] If the ratio of the third weight information to the first weight information is less than or equal to the second threshold, a cooking instruction is generated.

[0054] In one feasible implementation, the soaking method further includes:

[0055] In response to the softening instruction, a softening solution is provided to the ingredients to be soaked;

[0056] The softening liquid is heated and converted into steam so that the environmental pressure of the food to be soaked is greater than the fourth threshold.

[0057] A computer-readable storage medium is provided according to a third aspect of the embodiments of this application.

[0058] The computer-readable storage medium stores a computer program that implements the foaming method as described in any of the above technical solutions.

[0059] A control system is provided according to a fourth aspect of the embodiments of this application, comprising:

[0060] A data acquisition module is used to acquire the weight information of the ingredients to be soaked.

[0061] The determining module is used to determine the amount of cooking liquid to be supplied for the ingredients to be soaked based on the weight information.

[0062] An execution module is used to provide the cooking liquid to the ingredients to be soaked according to the liquid supply volume.

[0063] A control device is provided according to a fifth aspect of the embodiments of this application, comprising:

[0064] Memory, which stores computer programs;

[0065] The processor executes the computer program;

[0066] When the processor executes the computer program, it implements the foaming method as described in any of the above technical solutions.

[0067] Compared with the prior art, the present invention has at least the following beneficial effects: The soaking device provided in the embodiments of this application includes a shell, a soaking component, a weighing unit, and a liquid supply unit. During the soaking process, the food to be soaked can be placed in the soaking component. The weight information of the food to be soaked can be obtained through the weighing unit. Furthermore, the liquid supply unit of the soaking device can determine the amount of liquid injected into the soaking cavity based on the detection result of the weighing unit, so that the amount of liquid used during the soaking process can be related to the weight of the food. The material-liquid ratio of the food to be soaked can be accurately determined, and excessive nutrients in the food to be soaked can be avoided while minimizing the soaking time, thus maximizing the quality of the food. Attached Figure Description

[0068] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the scope of this application. Furthermore, the same reference numerals denote the same parts throughout the drawings.

[0069] In the attached diagram:

[0070] Figure 1 A schematic structural diagram of a foaming device according to an embodiment of this application;

[0071] Figure 2 A schematic structural block diagram of a foaming device according to an embodiment of this application;

[0072] Figure 3 A schematic flowchart illustrating the steps of a soaking method according to an embodiment of this application;

[0073] Figure 4 A schematic flowchart illustrating the softening step in a soaking method according to an embodiment of this application;

[0074] Figure 5 A schematic flowchart illustrating the cooking step in a soaking method according to an embodiment of this application;

[0075] Figure 6 A schematic flowchart illustrating the soaking step in an embodiment of the soaking method provided in this application;

[0076] Figure 7 A structural block diagram of a computer-readable storage medium according to an embodiment of this application;

[0077] Figure 8 A structural block diagram of a control system according to an embodiment of this application;

[0078] Figure 9This is a structural block diagram of a control device according to an embodiment of this application.

[0079] in, Figure 1 and Figure 2 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0080] 110 Housing, 120 Foaming component, 130 Weighing unit, 140 Liquid supply unit, 150 Heating component, 160 Vacuum assembly, 170 Cover assembly, 180 Temperature sensor, 190 Display unit, 200 Support component, 210 Indication unit;

[0081] 141 Injection pipe, 142 Injection pump, 171 Cover, 172 Pressure relief valve. Detailed Implementation

[0082] To better understand the above technical solutions, the technical solutions of the embodiments of this application will be described in detail below with reference to the accompanying drawings and specific embodiments. It should be understood that the embodiments of this application and the specific features in the embodiments are detailed descriptions of the technical solutions of the embodiments of this application, rather than limitations on the technical solutions of this application. In the absence of conflict, the embodiments of this application and the technical features in the embodiments can be combined with each other.

[0083] like Figure 1 and Figure 2 As shown, a foaming device is provided according to a first aspect of the embodiments of this application, including: a housing 110, a foaming component 120, a weighing unit 130 and a liquid supply unit 140.

[0084] The foaming component 120 is disposed inside the housing 110, and a foaming cavity is formed inside the foaming component 120; the weighing unit 130 is connected to the foaming component 120; the liquid supply unit 140 is connected to the foaming cavity, and the liquid supply unit 140 is used to determine the amount of liquid to be injected into the foaming cavity based on the weighing result of the weighing unit 130.

[0085] The soaking device provided in this application includes a shell 110, a soaking component 120, a weighing unit 130, and a liquid supply unit 140. During the soaking process, the food to be soaked can be placed in the soaking component 120. The weight information of the food to be soaked can be obtained through the weighing unit 130. Furthermore, the liquid supply unit 140 of the soaking device can determine the amount of liquid injected into the soaking chamber based on the detection result of the weighing unit 130. This allows the amount of liquid used during the soaking process to be related to the weight of the food, accurately determining the material-liquid ratio of the food to be soaked. This can minimize the soaking time while avoiding excessive nutrient extraction from the food to be soaked, thus maximizing the quality of the food.

[0086] It is understandable that dried products can include sea cucumber, fish maw, bamboo fungus, fish glue, dried abalone, wood ear fungus, shiitake mushrooms, and rice noodles. Taking the soaking process of sea cucumber as an example, the soaking process can include pretreatment, cooking, and soaking steps. The pretreatment process can include softening and cleaning. That is, during the soaking process, the dried sea cucumber can be placed in the soaking chamber, and the weighing unit 130 can know the weight of the dried sea cucumber. Then, the soaking component 120 softens the dried sea cucumber. After the sea cucumber has softened, the user can take it out to clean it. It is understandable that if the sea cucumber has a high degree of cleanliness or the food to be soaked does not need to be cleaned, the cleaning step can be omitted. After cleaning, the cleaned sea cucumbers can be placed back into the soaking chamber for cooking. During the cooking process, the liquid supply unit 140 can determine the amount of cooking liquid supplied based on the weight of the dried sea cucumbers detected by the weighing unit 130. This makes the liquid-to-material ratio during the soaking process related to the weight of the dried sea cucumbers, making the determination of the liquid-to-material ratio more accurate. This reduces the amount of polysaccharides, proteins, and small molecule nutrients that are released during the cooking process, allowing more nutrients to be concentrated in the sea cucumbers. After the sea cucumbers have finished cooking, cold water can be injected into the soaking chamber to cool them down, and then soaking liquid can be injected into the soaking chamber. Once the preset soaking time has been reached, the sea cucumbers are ready for soaking.

[0087] Understandably, in order to make the liquid-to-material ratio related to the type of sea cucumber or the sea cucumber's own water absorption capacity, the liquid supply unit 140 can determine the amount of cooking liquid added during the cooking process based on the weight of the dried sea cucumber and the weight of the sea cucumber after pretreatment.

[0088] Understandably, during the soaking process of sea cucumbers, the amount of soaking solution supplied can also be determined based on the detection results of the weighing unit 130. For example, the amount of soaking solution supplied can be related to the weight of the dried sea cucumber and the weight of the sea cucumber after the cooking step, so as to avoid the loss of nutrients in the sea cucumber while shortening the soaking time.

[0089] It is understandable that softening solution, boiling solution, and soaking solution can all be liquid water.

[0090] like Figure 1 and Figure 2 As shown, in some examples, the weighing unit 130 is disposed inside the housing 110, and the foaming component 120 is disposed on the weighing unit 130.

[0091] The weighing unit 130 is positioned between the housing 110 and the soaking component 120. During use, as long as ingredients are added to the soaking chamber of the soaking component 120, the weight of the ingredients can be captured by the weighing unit 130, allowing the weighing unit 130 to obtain the weight of the ingredients. Taking traditional dried food soaking as an example, the traditional dried food soaking process mostly includes pretreatment, cooking, and soaking. The first time the ingredients to be soaked are placed into the soaking chamber, that is, the first time the weighing unit 130 obtains weight information, this weight information is the net weight of the ingredients to be soaked before processing. After the ingredients to be soaked have completed pretreatment, the liquid in the soaking chamber can be drained. At this time, the weight information obtained by the weighing unit 130 can represent the weight information of the ingredients to be soaked after pretreatment.

[0092] like Figure 1 and Figure 2 As shown, in some examples, the liquid supply unit 140 includes: a liquid injection pipe 141 spirally disposed on the inner wall of the foaming component 120; and a liquid injection pump 142 connected to the liquid injection pipe 141.

[0093] The liquid injection pipe 141 of the liquid supply unit 140 is spirally arranged on the inner wall of the soaking component 120, so that during the use of the soaking device, the supplied liquid can be supplied to the food to be soaked in a spiral spray manner, and the supply of cooking liquid and soaking liquid is more uniform. Especially during the softening process of the food to be soaked, liquid can be supplied to the food to be soaked through the spirally arranged liquid injection pipe 141, so that the food to be soaked can fully contact the softening liquid, which can improve the softening effect. The improved softening effect helps to shorten the subsequent cooking time and soaking time, thereby shortening the overall soaking time of dried products and improving the soaking rate.

[0094] With the injection pump 142, the softening liquid, boiling liquid and soaking liquid can be pumped into the soaking chamber, which increases the infusion pressure and infusion efficiency, and helps to further shorten the soaking time and improve the soaking efficiency.

[0095] like Figure 1 As shown, in some examples, the first nozzle of the injection pipe 141 is located at the top of the foaming component 120, and the second nozzle of the injection pipe 141 is located at the bottom of the foaming component 120.

[0096] The liquid injection pipe 141 includes two water inlets, one located at the top of the foaming component 120 and the other at the bottom of the foaming component 120. On the one hand, this allows the liquid to cover the entire foaming chamber well when supplying softening liquid, cooking liquid, and foaming liquid, which is beneficial to improving foaming efficiency, especially improving the softening effect. On the other hand, the liquid injection pump 142 can selectively supply liquid through the first water inlet or the second water inlet, making liquid supply more convenient. Furthermore, by setting the second water inlet at the bottom of the foaming component 120, the liquid in the foaming chamber can be drained when the second water inlet is opened.

[0097] Taking the soaking process, which includes pretreatment, cooking, and soaking, as an example, after the ingredients to be soaked are placed into the soaking chamber, softening liquid can be supplied to the chamber through the liquid supply unit 140. After the ingredients have softened, the second water outlet can be opened to discharge the softening liquid. Then, cooking liquid is supplied to the soaking chamber. After the ingredients have cooked, the second water outlet can be opened again to discharge the cooking liquid. Subsequently, cooling liquid can be sprayed onto the ingredients to cool them down after cooking. The cooling liquid that has undergone heat exchange can be discharged by opening the second water outlet. Finally, soaking liquid is supplied to the soaking chamber to keep the ingredients in a soaking state. The entire soaking process does not require manual water changing, making the operation of the soaking device simpler and improving the user experience.

[0098] like Figure 1 As shown, in some examples, the foaming device further includes: a heating element 150 disposed on the outer wall of the foaming element 120; a vacuum assembly 160 connected to the foaming cavity; and / or an ultrasonic generator disposed within the foaming cavity.

[0099] The soaking device also includes a heating element 150, which provides heat energy to the soaking chamber to heat the liquid inside the soaking chamber, so that the food to be soaked is in a cooking state. During the softening process of the food to be soaked, the heating element 150 and the liquid injection pipe 141 are used in combination. The heating element 150 can heat the liquid supplied to the soaking chamber through the liquid injection pipe 141, causing the liquid to be converted into steam. As the heating element 150 continues to be turned on, the pressure in the soaking chamber will rise, and the food to be soaked can be softened by high-pressure steam. The formation of high-pressure steam can allow more liquid to enter the food to be soaked during the softening process, which can improve the softening effect. The improved softening effect of the food to be soaked will directly increase the rehydration rate in the subsequent cooking and soaking process, thereby improving the soaking efficiency and greatly shortening the soaking time. Taking sea cucumber as an example, compared with traditional technical means, the soaking time provided by the soaking device in this application embodiment can be shortened by about 50%, so that sea cucumber can be soaked within 6 to 8 hours.

[0100] The soaking device also includes a vacuum assembly 160 and / or an ultrasonic generator. During the soaking process of the food to be soaked, the vacuum assembly 160 and / or the ultrasonic generator can provide a vacuum and an ultrasonic environment for the food to be soaked, respectively, which can improve the soaking efficiency.

[0101] In some examples, the heating element 150 is arranged on the side wall of the foaming element 120 to ensure the accurate operation of the weighing unit.

[0102] like Figure 1 As shown, in some examples, the foaming device further includes: a cover assembly 170, which is closably connected to the housing 110, wherein the cover assembly 170 includes: a cover 171, which is closably connected to the housing 110 for sealing or opening the foaming chamber; and a pressure relief valve 172, which is disposed on the cover 171 and communicates with the foaming chamber.

[0103] The soaking device also includes a cover assembly 170, which includes a cover 171 and a pressure relief valve 172. The cover 171 allows the soaking chamber to be in an open or closed state, making it easy to put the ingredients to be soaked into the soaking chamber and to take out the soaked ingredients. At the same time, by sealing the soaking chamber with the cover 171, high-pressure steam is generated in the soaking chamber during the softening process of the ingredients, which can ensure the softening effect. The pressure relief valve 172 can release pressure in the soaking chamber to facilitate the removal of the softened ingredients and to facilitate the ingredients to enter the cooking or soaking process.

[0104] like Figure 2 As shown, in some examples, the foaming device further includes: a temperature sensor 180 connected to the foaming component 120; a display unit 190 disposed on the housing 110; a prompting unit 210 connected to the display unit 190; and a support member 200 for connecting to the foaming component 120 and disposed inside the foaming cavity.

[0105] The soaking device also includes a temperature sensor 180. The temperature sensor 180 can detect the ambient temperature inside the soaking chamber, thereby detecting the temperature of the food to be soaked, which facilitates precise control of the soaking process.

[0106] like Figure 2 As shown, the soaking device also includes a display unit 190, which can be connected to a temperature sensor and a weighing unit 130 to display the temperature and weight of the food.

[0107] The soaking device may also include a support 200, which can support the food to be soaked, thereby improving the soaking effect of the food.

[0108] The soaking device also includes a prompting unit 210, which generates a prompt message after the soaking device has finished soaking. The prompting unit 210 is connected to the display unit 190, which can display the prompt message to remind the user that the soaking has been completed.

[0109] like Figure 1 As shown, in some examples, there can be multiple supports 200, and the multiple supports 200 are arranged in a multi-layer configuration, so that the soaking chamber can accommodate more ingredients to be soaked, while also allowing gaps between the ingredients to be soaked, which is beneficial to improving the soaking effect.

[0110] like Figure 3 As shown, a second aspect of the embodiments of this application provides a soaking method for a soaking apparatus used in any of the above-described technical solutions. The soaking method includes:

[0111] Step 301: Obtain the weight information of the ingredients to be soaked. It is understood that the weight information can be obtained through the weighing unit of the soaking device. Taking the soaking process, which includes pretreatment, cooking, and soaking, as an example, when the ingredients are first placed into the soaking chamber of the soaking device, the net weight of the ingredients with the ingredients to be soaked can be obtained through the weighing unit. After the pretreatment of the ingredients is completed, the soaking device can drain the liquid from the soaking chamber, and the weight information of the ingredients after pretreatment can be obtained through the weighing unit. When the ingredients are in the soaking stage, the weight information of the soaking state of the ingredients can be obtained through the weighing unit.

[0112] Step 302: Determine the amount of cooking liquid to be supplied for the ingredients to be soaked based on the weight information. This means that the amount of cooking liquid supplied can be determined based on the weight information obtained through the weighing unit. Specifically, the amount of liquid added during the cooking stage of the ingredients to be soaked can be determined by the detection results of the weighing unit of the soaking device. This ensures that the material-to-liquid ratio is related to the weight of the ingredients, accurately determining the material-to-liquid ratio. This approach minimizes the soaking time while preventing excessive nutrient loss from the ingredients, thus maximizing the quality of the ingredients.

[0113] Step 303: Provide cooking liquid to the ingredients to be soaked according to the liquid supply volume. It is understood that cooking liquid can be supplied to the soaking chamber through the liquid supply unit of the soaking device.

[0114] The soaking method provided in this application embodiment allows the ingredients to be soaked to be placed inside the soaking container during the soaking process. The weight information of the ingredients can be obtained through a weighing unit. Furthermore, the liquid supply unit of the soaking device can determine the amount of liquid to be injected into the soaking chamber based on the detection result of the weighing unit. This ensures that the amount of liquid used during the soaking process is related to the weight of the ingredients, accurately determines the material-liquid ratio of the ingredients to be soaked, and avoids excessive nutrient extraction from the ingredients while minimizing the soaking time, thus maximizing the quality of the ingredients.

[0115] It is understandable that dried products such as sea cucumber, fish maw, bamboo fungus, fish glue, dried abalone, wood ear fungus, shiitake mushrooms, and rice noodles, taking the soaking process of sea cucumber as an example, can include pre-treatment, cooking, and soaking steps. The pre-treatment process can include softening and cleaning. During soaking, the dried sea cucumber can be placed inside the soaking chamber, and the weighing unit can determine its weight. Then, the soaking device softens the dried sea cucumber. After softening, the user can remove the sea cucumber for cleaning. It is understandable that if the sea cucumber has a high level of cleanliness or the food to be soaked does not require cleaning, the cleaning step can be omitted. After washing, the cleaned sea cucumbers can be placed back into the soaking chamber for cooking. During the cooking process, the liquid supply unit determines the amount of cooking liquid to be supplied based on the weight of the dried sea cucumbers detected by the weighing unit. This makes the liquid-to-material ratio during the soaking process related to the weight of the dried sea cucumbers, making the determination of the liquid-to-material ratio more accurate. This reduces the amount of polysaccharides, proteins, and small molecule nutrients that are released during the cooking process, allowing more nutrients to be concentrated in the sea cucumbers. After the sea cucumbers have finished cooking, cold water can be injected into the soaking chamber to cool them down, and then soaking liquid can be injected into the soaking chamber. Once the preset soaking time has been reached, the sea cucumbers are ready for soaking.

[0116] Understandably, in order to make the liquid-to-material ratio related to the type of sea cucumber or its own water absorption capacity, the liquid supply unit can determine the amount of cooking liquid added during the cooking process based on the weight of the dried sea cucumber and the weight of the sea cucumber after pretreatment.

[0117] Understandably, during the soaking process of sea cucumbers, the amount of soaking solution supplied can also be determined based on the detection results of the weighing unit. For example, the amount of soaking solution supplied can be related to the weight of the dried sea cucumber and the weight of the sea cucumber after the cooking step, so as to avoid the loss of nutrients in the sea cucumber while shortening the soaking time.

[0118] It is understandable that softening solution, boiling solution, and soaking solution can all be liquid water.

[0119] In some examples, the steps of obtaining the weight information of the ingredients to be soaked include: obtaining the first weight information and the second weight information of the ingredients to be soaked before and after pretreatment; wherein, the pretreatment includes softening treatment and / or washing treatment.

[0120] The weighing unit of the soaking device can obtain the first weight information of the ingredients before pretreatment and the second weight information after pretreatment. The first weight information is the net weight of the ingredients, which can represent the net amount of dried ingredients used. The second weight information is the weight of the dried ingredients after softening and / or washing, which can represent the water absorption capacity of the ingredients. Therefore, the amount of cooking liquid is determined based on the first and second weight information. This makes the material-to-liquid ratio of the ingredients during the cooking process related to the amount of ingredients used and the water absorption capacity of the ingredients. This makes the determination of the material-to-liquid ratio more reasonable, ensuring the cooking effect to the maximum extent while avoiding the loss of nutrients in the ingredients.

[0121] In some examples, the step of determining the amount of cooking liquid to be supplied for the ingredients to be soaked based on weight information includes: in response to a cooking instruction, determining a first amount of liquid to be supplied during the cooking process based on the ratio of first weight information and second weight information.

[0122] After receiving the cooking instruction, the processor of the soaking device can calculate the first liquid supply based on the ratio of the first weight information and the second weight information. This makes the liquid-to-material ratio of the ingredients to be soaked during the cooking process related to the amount of ingredients and their water absorption capacity. This makes the determination of the liquid-to-material ratio more reasonable, ensuring the cooking effect to the maximum extent while avoiding the loss of nutrients in the ingredients.

[0123] It is understandable that the cooking instruction information can be an instruction actively generated by the processor of the soaking device after recognizing that the ingredients to be soaked have completed pre-processing, or it can be a cooking instruction issued by the user. For example, the display unit of the soaking device can include a touch screen, which can be connected to the processor of the soaking device, so that the user can actively issue a cooking instruction through the display unit. Similarly, the cooking instruction can also be automatically generated again after the soaking operation is completed, when the soaking device detects that the soaking effect has not reached the pre-selection, so that the soaking device can repeat the soaking and cooking process in a loop when the ingredients to be soaked have not reached the ideal soaking state.

[0124] In some examples, the soaking method also includes generating a stop heating command when the temperature of the cooking liquid containing the ingredients to be soaked exceeds a first threshold.

[0125] During the cooking process, the temperature of the cooking liquid can be detected by the temperature sensor of the soaking device. When the temperature of the cooking liquid exceeds the first threshold, a stop heating command can be generated, and the heating element of the soaking device can be turned off, which can prevent the temperature of the cooking liquid from being too high and damaging the nutrients of the soaked food.

[0126] In some examples, the first threshold can be set between 60°C and 80°C. When the temperature of the cooking liquid is below 60°C, the cooking effect is poor and the efficiency of the liquid entering the food to be soaked is low. When the temperature of the cooking liquid is above 80°C, not much liquid can enter the food to be soaked, and there is a chance that the cooking liquid will damage the nutrients of the food to be soaked. Therefore, setting the first threshold between 60°C and 80°C can ensure the cooking effect.

[0127] In some examples, the soaking method further includes: generating a soaking command when the cooking time is longer than a first time; draining the cooking liquid containing the food to be soaked in response to the soaking command; providing cooling liquid to the food to be soaked to cool the food that has been cooked; and providing soaking liquid to the food to be soaked to keep the food in a soaking state.

[0128] If the cooking time exceeds the first time, it means that the dried product has completed the cooking process. Continuing to cook will have little impact on the soaking efficiency. In this case, cooking can be stopped and a soaking instruction can be generated to put the ingredients to be soaked into the blade soaking state. The first time can be set to 30 minutes to 60 minutes to minimize the cooking time while ensuring the cooking effect.

[0129] In response to the soaking command, the cooking liquid can be drained first, and then liquid can be supplied to the soaking chamber through the liquid supply unit of the soaking device. The food to be soaked is rinsed with the lower temperature liquid to reduce the temperature of the food to be soaked. It is understood that the cooling liquid used to cool the food to be soaked can be water. Considering that even in summer when the ambient temperature is high, the temperature of tap water is usually between 14°C and 18°C, tap water that is frequently used in daily life can be used as the cooling liquid, which helps to reduce the soaking cost and makes soaking more convenient.

[0130] After the food to be soaked has cooled down, the soaking solution can be supplied into the soaking chamber through the liquid supply unit of the soaking device, and the food will then be in a soaking state.

[0131] In some examples, the step of providing refrigerant to the food to be soaked in order to cool down the food after cooking includes: providing refrigerant to the food to be soaked, obtaining the temperature information of the food to be soaked, and considering that cooling is complete when the temperature information is less than a fifth threshold, wherein the value of the fifth threshold is less than or equal to 15°C. This setting can be used for low-temperature soaking to reduce the loss of nutrients in the food.

[0132] In some examples, the steps of providing a soaking solution to the food to be soaked to put the food to be soaked into a soaked state include: providing the soaking solution to the food to be soaked, vacuuming the environment in which the food to be soaked is located, and ultrasonically vibrating the soaking solution to put the food to be soaked into a soaked state.

[0133] After the soaking solution is supplied into the soaking chamber, the vacuum component and timer generator of the soaking device can be turned on, so that the food is soaked under vacuum and ultrasound, which increases the probability of the soaking solution coming into contact with the food to be soaked, thereby improving the soaking effect and increasing the soaking efficiency.

[0134] In some examples, the soaking method further includes: if the soaking time is longer than the second time, obtaining the third weight information of the ingredients to be soaked; if the ratio of the third weight information to the first weight information is greater than the second threshold or the number of soaking times is greater than the third threshold, generating soaking completion information; and if the ratio of the third weight information to the first weight information is less than or equal to the second threshold, generating a cooking instruction.

[0135] Once the second soaking time has been reached, soaking is considered complete. In this case, the soaking solution can be drained, and the third weight information of the initially soaked ingredients can be obtained through the weighing unit. If the ratio of the third weight information to the first weight information is greater than a third threshold, it indicates that the soaking effect has been achieved, and the soaking task can be considered complete, generating a soaking completion message. If the ratio is less than or equal to the third threshold, it indicates that the soaking has not reached the expected state. In this case, a cooking command can be generated, causing the ingredients to be soaked to re-enter the cooking process. After cooking is completed, the soaking process will resume until the expected soaking state is achieved.

[0136] In some examples, the value of the second threshold is greater than or equal to 13. If the ratio of the third weight information to the first weight information is greater than 13, the expected soaking state can be considered to have been achieved; otherwise, the soaking can be considered unsuccessful.

[0137] If the number of soaking times exceeds the third threshold, the ingredients to be soaked can be considered to have been fully soaked. In this case, there is no need to cook again, and the soaking completion information can be generated directly. The value of the third threshold is greater than or equal to 3.

[0138] In some examples, the soaking method may also include, in response to a soaking completion command, controlling a buzzer of the soaking device to produce a buzzer, and / or controlling a display unit of the soaking device to display soaking completion information, and / or sending a soaking completion message to a user terminal matched with the soaking device.

[0139] In some examples, the second soaking time can be 3 to 6 hours to ensure the soaking effect of the ingredients.

[0140] In some examples, the soaking method further includes: providing softening liquid to the food to be soaked in response to a softening treatment command; heating the softening liquid to convert it into steam so that the ambient pressure of the food to be soaked is greater than a fourth threshold.

[0141] During the softening process, the heating element of the soaking device can be turned on to heat the liquid supplied to the soaking chamber via the liquid supply unit, causing the liquid to turn into steam. As the heating element continues to work, the steam pressure will rise, and the food to be soaked can be softened by high-pressure, high-temperature steam. The formation of high-pressure steam allows more liquid to enter the food to be soaked during the softening process, which can improve the softening effect. The improved softening effect of the food to be soaked will directly increase the rehydration rate in the subsequent cooking and soaking processes, thereby improving the soaking efficiency and greatly shortening the soaking time. Taking sea cucumber as an example, compared with traditional techniques, the soaking time provided by the soaking device in this application embodiment can be shortened by about 50%, allowing sea cucumber to be soaked within 6 to 8 hours.

[0142] In some examples, the fourth threshold can be set between 101 kPa and 202 kPa to ensure the softening effect of the ingredients to be soaked.

[0143] In some examples, when the soaking time for the ingredients to soften is longer than the third time, a cooking instruction can be generated. The third time can be between 30 minutes and 60 minutes to achieve automated control of the soaking process. At the same time, by determining the time to 30 minutes to 60 minutes, the softening effect of the ingredients can be guaranteed.

[0144] In some examples, the soaking method may include four steps: softening, washing, cooking, and soaking.

[0145] Among them, such as Figure 4 The re-softening process includes:

[0146] Step 401: Turn on the weighing unit;

[0147] Step 402: Place the ingredients to be soaked on the support of the soaking device and obtain the first weight information of the ingredients to be soaked;

[0148] Step 403: Turn on the liquid supply unit and inject softening liquid into the foaming chamber;

[0149] Step 404: Close the weighing unit and the liquid supply unit, seal the cover assembly, turn on the heating element, so that the soft liquid is converted into steam, and the pressure in the foaming chamber is greater than the fourth threshold.

[0150] Step 405: When the softened ingredients have reached the third time, open the pressure relief valve and open the second water inlet and weighing unit of the liquid injection pipe.

[0151] The fourth threshold is set between 101 kPa and 202 kPa, and the third duration is between 30 min and 60 min.

[0152] like Figure 5 As shown, the cooking steps include:

[0153] Step 501: Turn on the weighing unit;

[0154] Step 502: Place the softened and cleaned ingredients into the soaking chamber and obtain the second weight information of the ingredients.

[0155] Step 503: Turn on the liquid supply unit and inject the cooking liquid into the foaming chamber, wherein the amount of cooking liquid is determined based on the ratio of the first weight information to the second weight information;

[0156] Step 504: Turn off the weighing unit and the liquid supply unit, seal the cover assembly, and turn on the heating element and the temperature sensor;

[0157] Step 505: Cook the soaked ingredients in the cooking liquid at the first temperature for the first time.

[0158] Step 506: Open the second water inlet and weighing unit of the injection pipeline.

[0159] The first temperature is less than or equal to 80℃, and the first duration is 30 to 60 minutes.

[0160] like Figure 6 The soaking process includes:

[0161] Step 601: Turn on the liquid supply unit and inject coolant into the foaming chamber;

[0162] Step 602: Open the second water inlet of the water inlet. If the temperature of the food to be soaked is below the fifth threshold, close the second water inlet and inject the soaking solution.

[0163] Step 603: Turn on the vacuum pumping assembly and the ultrasonic generator;

[0164] Step 604: When the soaking time reaches the second time, turn off the vacuum component and the ultrasonic generator, open the second water inlet, and obtain the third weight information of the food to be soaked.

[0165] Step 605: If the ratio of the third weight information to the first weight information is greater than the second threshold or the number of soaking times is greater than the third threshold, then proceed to step 606; otherwise, proceed to step 607.

[0166] Step 606: Generate soaking completion information;

[0167] Step 607: Repeat the cooking process, and then soak the food again.

[0168] The second threshold is greater than or equal to 13, the third threshold is greater than or equal to 3, and the second duration is 3 to 6 hours.

[0169] The soaking method provided in this application uses pressurized steaming to soften the sea cucumbers during the softening process, accelerating the softening time of the ingredients to be soaked. The pressure is controlled between 101 kPa and 202 kPa. The cleaning steps include removing surface ash and other impurities, and manually opening the abdomen and removing tendons. Boiling can accelerate the soaking of sea cucumbers, and the material-to-liquid ratio is controlled by a gravity system, which can be adjusted according to the soaking parameters of sea cucumbers at each stage. Vacuum low-temperature soaking of the ingredients to be soaked has good results. Considering that the tap water temperature is between 14-18℃ in summer, a water filtration method is used instead of a cooling module.

[0170] like Figure 7 As shown, according to a third aspect of the embodiments of this application, a computer-readable storage medium 701 is provided, which stores a computer program 702 to implement the foaming method of any of the above technical solutions.

[0171] Through the computer-readable storage medium 701 provided in the embodiments of this application, during the soaking process, the food to be soaked can be placed in the soaking container, and the weight information of the food to be soaked can be obtained through the weighing unit. Furthermore, the liquid supply unit of the soaking device can determine the amount of liquid injected into the soaking chamber based on the detection result of the weighing unit, so that the amount of liquid used during the soaking process can be related to the weight of the food, accurately determine the material-liquid ratio of the food to be soaked, and avoid excessive nutrient extraction from the food to be soaked while minimizing the soaking time, thereby maximizing the quality of the food.

[0172] Understandably, weight information can be obtained through the weighing unit of the soaking device. Taking the soaking process, which includes pretreatment, cooking, and soaking, as an example, when the food to be soaked is first put into the soaking chamber of the soaking device, the net weight information of the food to be soaked can be obtained through the weighing unit. After the food to be soaked has completed pretreatment, the soaking device can drain the liquid in the soaking chamber, and the weight information of the food to be soaked after pretreatment can be obtained through the weighing unit. When the food to be soaked is in the soaking stage, the weight information of the soaking state of the food to be soaked can be obtained through the weighing unit.

[0173] Understandably, the amount of cooking liquid supplied can be determined based on the weight information obtained through the weighing unit. In other words, the amount of liquid added during the cooking stage of the food to be soaked can be determined by the detection results of the weighing unit of the soaking device. This makes the material-liquid ratio related to the weight of the food, accurately determining the material-liquid ratio of the food to be soaked. This can avoid excessive nutrient extraction from the food to be soaked while minimizing the soaking time, thus maximizing the quality of the food.

[0174] Understandably, the cooking liquid can be supplied to the foaming chamber through the liquid supply unit of the foaming device.

[0175] It is understandable that dried products such as sea cucumber, fish maw, bamboo fungus, fish glue, dried abalone, wood ear fungus, shiitake mushrooms, and rice noodles, taking the soaking process of sea cucumber as an example, can include pre-treatment, cooking, and soaking steps. The pre-treatment process can include softening and cleaning. During soaking, the dried sea cucumber can be placed inside the soaking chamber, and the weighing unit can determine its weight. Then, the soaking device softens the dried sea cucumber. After softening, the user can remove the sea cucumber for cleaning. It is understandable that if the sea cucumber has a high level of cleanliness or the food to be soaked does not require cleaning, the cleaning step can be omitted. After washing, the cleaned sea cucumbers can be placed back into the soaking chamber for cooking. During the cooking process, the liquid supply unit determines the amount of cooking liquid to be supplied based on the weight of the dried sea cucumbers detected by the weighing unit. This makes the liquid-to-material ratio during the soaking process related to the weight of the dried sea cucumbers, making the determination of the liquid-to-material ratio more accurate. This reduces the amount of polysaccharides, proteins, and small molecule nutrients that are released during the cooking process, allowing more nutrients to be concentrated in the sea cucumbers. After the sea cucumbers have finished cooking, cold water can be injected into the soaking chamber to cool them down, and then soaking liquid can be injected into the soaking chamber. Once the preset soaking time has been reached, the sea cucumbers are ready for soaking.

[0176] Understandably, in order to make the liquid-to-material ratio related to the type of sea cucumber or its own water absorption capacity, the liquid supply unit can determine the amount of cooking liquid added during the cooking process based on the weight of the dried sea cucumber and the weight of the sea cucumber after pretreatment.

[0177] Understandably, during the soaking process of sea cucumbers, the amount of soaking solution supplied can also be determined based on the detection results of the weighing unit. For example, the amount of soaking solution supplied can be related to the weight of the dried sea cucumber and the weight of the sea cucumber after the cooking step, so as to avoid the loss of nutrients in the sea cucumber while shortening the soaking time.

[0178] It is understandable that softening solution, boiling solution, and soaking solution can all be liquid water.

[0179] Based on this understanding, the technical solution of this application can be embodied in the form of a software product. This software product can be stored in a non-volatile storage medium (such as a CD-ROM, USB flash drive, or portable hard drive), and includes several instructions to cause a computer device (such as a personal computer, server, or network device) to execute the methods described in the various implementation scenarios of this application.

[0180] like Figure 8 As shown, a control system is proposed according to a fourth aspect of the embodiments of this application, comprising: a data acquisition module 801, which is used to acquire weight information of the food to be soaked; a determination module 802, which is used to determine the amount of cooking liquid to be supplied for the food to be soaked based on the weight information; and an execution module 803, which is used to supply cooking liquid to the food to be soaked according to the amount of liquid supplied.

[0181] The control system provided in this application embodiment allows the ingredients to be soaked to be placed inside the soaking container during the soaking process. The weight information of the ingredients can be obtained through the weighing unit. Furthermore, the liquid supply unit of the soaking device can determine the amount of liquid to be injected into the soaking chamber based on the detection result of the weighing unit. This ensures that the amount of liquid used during the soaking process is related to the weight of the ingredients, accurately determines the liquid-to-material ratio of the ingredients to be soaked, and avoids excessive nutrient extraction from the ingredients while minimizing the soaking time, thus maximizing the quality of the ingredients.

[0182] Understandably, weight information can be obtained through the weighing unit of the soaking device. Taking the soaking process, which includes pretreatment, cooking, and soaking, as an example, when the food to be soaked is first put into the soaking chamber of the soaking device, the net weight information of the food to be soaked can be obtained through the weighing unit. After the food to be soaked has completed pretreatment, the soaking device can drain the liquid in the soaking chamber, and the weight information of the food to be soaked after pretreatment can be obtained through the weighing unit. When the food to be soaked is in the soaking stage, the weight information of the soaking state of the food to be soaked can be obtained through the weighing unit.

[0183] Understandably, the amount of cooking liquid supplied can be determined based on the weight information obtained through the weighing unit. In other words, the amount of liquid added during the cooking stage of the food to be soaked can be determined by the detection results of the weighing unit of the soaking device. This makes the material-liquid ratio related to the weight of the food, accurately determining the material-liquid ratio of the food to be soaked. This can avoid excessive nutrient extraction from the food to be soaked while minimizing the soaking time, thus maximizing the quality of the food.

[0184] Understandably, the cooking liquid can be supplied to the foaming chamber through the liquid supply unit of the foaming device.

[0185] It is understandable that dried products such as sea cucumber, fish maw, bamboo fungus, fish glue, dried abalone, wood ear fungus, shiitake mushrooms, and rice noodles, taking the soaking process of sea cucumber as an example, can include pre-treatment, cooking, and soaking steps. The pre-treatment process can include softening and cleaning. During soaking, the dried sea cucumber can be placed inside the soaking chamber, and the weighing unit can determine its weight. Then, the soaking device softens the dried sea cucumber. After softening, the user can remove the sea cucumber for cleaning. It is understandable that if the sea cucumber has a high level of cleanliness or the food to be soaked does not require cleaning, the cleaning step can be omitted. After washing, the cleaned sea cucumbers can be placed back into the soaking chamber for cooking. During the cooking process, the liquid supply unit determines the amount of cooking liquid to be supplied based on the weight of the dried sea cucumbers detected by the weighing unit. This makes the liquid-to-material ratio during the soaking process related to the weight of the dried sea cucumbers, making the determination of the liquid-to-material ratio more accurate. This reduces the amount of polysaccharides, proteins, and small molecule nutrients that are released during the cooking process, allowing more nutrients to be concentrated in the sea cucumbers. After the sea cucumbers have finished cooking, cold water can be injected into the soaking chamber to cool them down, and then soaking liquid can be injected into the soaking chamber. Once the preset soaking time has been reached, the sea cucumbers are ready for soaking.

[0186] Understandably, in order to make the liquid-to-material ratio related to the type of sea cucumber or its own water absorption capacity, the liquid supply unit can determine the amount of cooking liquid added during the cooking process based on the weight of the dried sea cucumber and the weight of the sea cucumber after pretreatment.

[0187] Understandably, during the soaking process of sea cucumbers, the amount of soaking solution supplied can also be determined based on the detection results of the weighing unit. For example, the amount of soaking solution supplied can be related to the weight of the dried sea cucumber and the weight of the sea cucumber after the cooking step, so as to avoid the loss of nutrients in the sea cucumber while shortening the soaking time.

[0188] It is understandable that softening solution, boiling solution, and soaking solution can all be liquid water.

[0189] In some examples, the control system may also include a user interface, a network interface, a camera, radio frequency (RF) circuitry, sensors, audio circuitry, a Wi-Fi module, and so on. The user interface may include a display screen, input units such as a keyboard, and optional user interfaces may include USB ports, card reader ports, etc. The network interface may optionally include standard wired interfaces, wireless interfaces (such as Wi-Fi interfaces), etc.

[0190] In an exemplary embodiment, the control device may further include an input / output interface and a display device, wherein the various functional units can communicate with each other via a bus. The memory stores a computer program, and a processor is used to execute the program stored in the memory, performing the methods described in the above embodiments.

[0191] The aforementioned storage medium may also include an operating system and a network communication module. The operating system is a program that manages the hardware and software resources of the physical device described above, supporting the operation of information processing programs and other software and / or programs. The network communication module is used to enable communication between the various components within the storage medium, as well as communication with other hardware and software in the information processing physical device.

[0192] Through the above description of the embodiments, those skilled in the art can clearly understand that this application can be implemented by means of software plus necessary general-purpose hardware platform, or it can be implemented by hardware.

[0193] like Figure 9 As shown, a control device is provided according to a fifth aspect of the embodiments of this application, comprising: a memory 901 storing a computer program; and a processor 902 executing the computer program; wherein, when executing the computer program, the processor 902 implements the foaming method as described in any of the above technical solutions.

[0194] With the control device provided in this application embodiment, during the soaking process, the ingredients to be soaked can be placed inside the soaking container. The weight information of the ingredients to be soaked can be obtained through the weighing unit. Furthermore, the liquid supply unit of the soaking device can determine the amount of liquid to be injected into the soaking chamber based on the detection result of the weighing unit. This allows the amount of liquid used during the soaking process to be related to the weight of the ingredients, accurately determining the material-liquid ratio of the ingredients to be soaked. This can minimize the soaking time while avoiding excessive nutrient extraction from the ingredients to be soaked, thus maximizing the quality of the ingredients.

[0195] Understandably, weight information can be obtained through the weighing unit of the soaking device. Taking the soaking process, which includes pretreatment, cooking, and soaking, as an example, when the food to be soaked is first put into the soaking chamber of the soaking device, the net weight information of the food to be soaked can be obtained through the weighing unit. After the food to be soaked has completed pretreatment, the soaking device can drain the liquid in the soaking chamber, and the weight information of the food to be soaked after pretreatment can be obtained through the weighing unit. When the food to be soaked is in the soaking stage, the weight information of the soaking state of the food to be soaked can be obtained through the weighing unit.

[0196] Understandably, the amount of cooking liquid supplied can be determined based on the weight information obtained through the weighing unit. In other words, the amount of liquid added during the cooking stage of the food to be soaked can be determined by the detection results of the weighing unit of the soaking device. This makes the material-liquid ratio related to the weight of the food, accurately determining the material-liquid ratio of the food to be soaked. This can avoid excessive nutrient extraction from the food to be soaked while minimizing the soaking time, thus maximizing the quality of the food.

[0197] Understandably, the cooking liquid can be supplied to the foaming chamber through the liquid supply unit of the foaming device.

[0198] It is understandable that dried products such as sea cucumber, fish maw, bamboo fungus, fish glue, dried abalone, wood ear fungus, shiitake mushrooms, and rice noodles, taking the soaking process of sea cucumber as an example, can include pre-treatment, cooking, and soaking steps. The pre-treatment process can include softening and cleaning. During soaking, the dried sea cucumber can be placed inside the soaking chamber, and the weighing unit can determine its weight. Then, the soaking device softens the dried sea cucumber. After softening, the user can remove the sea cucumber for cleaning. It is understandable that if the sea cucumber has a high level of cleanliness or the food to be soaked does not require cleaning, the cleaning step can be omitted. After washing, the cleaned sea cucumbers can be placed back into the soaking chamber for cooking. During the cooking process, the liquid supply unit determines the amount of cooking liquid to be supplied based on the weight of the dried sea cucumbers detected by the weighing unit. This makes the liquid-to-material ratio during the soaking process related to the weight of the dried sea cucumbers, making the determination of the liquid-to-material ratio more accurate. This reduces the amount of polysaccharides, proteins, and small molecule nutrients that are released during the cooking process, allowing more nutrients to be concentrated in the sea cucumbers. After the sea cucumbers have finished cooking, cold water can be injected into the soaking chamber to cool them down, and then soaking liquid can be injected into the soaking chamber. Once the preset soaking time has been reached, the sea cucumbers are ready for soaking.

[0199] Understandably, in order to make the liquid-to-material ratio related to the type of sea cucumber or its own water absorption capacity, the liquid supply unit can determine the amount of cooking liquid added during the cooking process based on the weight of the dried sea cucumber and the weight of the sea cucumber after pretreatment.

[0200] Understandably, during the soaking process of sea cucumbers, the amount of soaking solution supplied can also be determined based on the detection results of the weighing unit. For example, the amount of soaking solution supplied can be related to the weight of the dried sea cucumber and the weight of the sea cucumber after the cooking step, so as to avoid the loss of nutrients in the sea cucumber while shortening the soaking time.

[0201] It is understandable that softening solution, boiling solution, and soaking solution can all be liquid water.

[0202] In some examples, the control device may also include a user interface, a network interface, a camera, radio frequency (RF) circuitry, sensors, audio circuitry, a Wi-Fi module, and so on. The user interface may include a display screen, input units such as a keyboard, and optional user interfaces may include USB ports, card reader ports, etc. The network interface may optionally include standard wired interfaces, wireless interfaces (such as Wi-Fi interfaces), etc.

[0203] In an exemplary embodiment, the control device may further include an input / output interface and a display device, wherein the various functional units can communicate with each other via a bus. The memory stores a computer program, and a processor is used to execute the program stored in the memory, performing the methods described in the above embodiments.

[0204] The aforementioned storage medium may also include an operating system and a network communication module. The operating system is a program that manages the hardware and software resources of the physical device described above, supporting the operation of information processing programs and other software and / or programs. The network communication module is used to enable communication between the various components within the storage medium, as well as communication with other hardware and software in the information processing physical device.

[0205] Through the above description of the embodiments, those skilled in the art can clearly understand that this application can be implemented by means of software plus necessary general-purpose hardware platform, or it can be implemented by hardware.

[0206] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded computer, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create a machine for implementing the flowchart illustrations. Figure 1 One or more processes and / or boxes Figure 1A device that provides the functions specified in one or more boxes.

[0207] In the description of this invention, it should be understood that the terms "upper," "lower," "left," "right," "front," "rear," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or unit referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0208] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0209] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A foaming device, characterized in that, include: case; A foaming component is disposed within the shell, and a foaming cavity is formed within the foaming component; Weighing unit, connected to the foaming component; A liquid supply unit is connected to the foaming chamber, and the liquid supply unit is used to determine the amount of liquid to be injected into the foaming chamber based on the weighing result of the weighing unit. A heating element is disposed on the outer wall of the foaming component; The liquid supply unit includes: The liquid injection pipe is spirally arranged on the inner wall of the foaming component; The weighing unit is used to obtain the weight information of the ingredients to be soaked, including: The first weight information and the second weight information of the ingredients to be soaked are obtained before and after pretreatment, respectively; the first weight information is the net weight information of the ingredients to be soaked, and the second weight information is the weight of the dried ingredients after pretreatment; wherein, the pretreatment includes softening treatment and / or washing treatment. The liquid supply unit is specifically used to: determine the first liquid supply amount during the cooking process based on the ratio of the first weight information and the second weight information.

2. The foaming device according to claim 1, characterized in that, The weighing unit is disposed inside the housing, and the foaming component is disposed on the weighing unit.

3. The foaming device according to claim 1, characterized in that, The liquid supply unit also includes: An injection pump is connected to the injection pipeline.

4. The foaming device according to claim 2, characterized in that, The first inlet of the injection pipe is located at the top of the foaming component, and the second inlet of the injection pipe is located at the bottom of the foaming component.

5. The foaming apparatus according to any one of claims 1 to 4, characterized in that, Also includes: A vacuum assembly is connected to the foaming chamber; and / or An ultrasonic generator is located inside the foaming cavity.

6. The foaming apparatus according to any one of claims 1 to 4, characterized in that, Also includes: A cover assembly, closably connected to the housing, wherein the cover assembly includes: A cover, which can be opened and closed, is connected to the housing and is used to seal or open the foaming chamber; A pressure relief valve is provided on the cover and connected to the foaming chamber.

7. The foaming apparatus according to any one of claims 1 to 4, characterized in that, Also includes: A temperature sensor is connected to the foaming component; A display unit is disposed on the housing; The prompting unit is connected to the display unit; A support member is used to connect to the foaming component and is disposed within the foaming cavity.

8. A soaking method, characterized in that, The foaming apparatus according to any one of claims 1 to 7, the foaming method comprising: Obtain the weight information of the ingredients to be soaked; Based on the weight information, determine the amount of cooking liquid to be supplied for the ingredients to be soaked; The cooking liquid is supplied to the ingredients to be soaked according to the specified liquid supply volume; The step of obtaining the weight information of the ingredients to be soaked includes: The first and second weight information of the ingredients to be soaked were obtained before and after pretreatment, respectively. The pretreatment includes softening and / or cleaning. The step of determining the amount of cooking liquid to be supplied for the ingredients to be soaked based on the weight information includes: In response to the cooking command, a first liquid supply amount is determined during the cooking process based on the ratio of the first weight information to the second weight information.

9. The soaking method according to claim 8, characterized in that, The soaking method also includes: If the temperature of the cooking liquid containing the ingredients to be soaked exceeds a first threshold, a stop heating command is generated.

10. The soaking method according to claim 8, characterized in that, Also includes: If the cooking time exceeds the first time, a soaking instruction is generated. In response to the soaking command, the cooking liquid containing the ingredients to be soaked is drained; Provide refrigerant to the ingredients to be soaked in order to cool down the ingredients to be cooked; Provide the ingredients to be soaked with a soaking solution so that the ingredients are in a soaking state.

11. The soaking method according to claim 10, characterized in that, The step of providing the soaking solution to the food to be soaked, so that the food to be soaked is in a soaked state, includes: A soaking solution is provided to the food to be soaked, the environment in which the food to be soaked is subjected to vacuum treatment, and the soaking solution is subjected to ultrasonic vibration to bring the food to be soaked into a soaking state.

12. The soaking method according to claim 10, characterized in that, Also includes: If the soaking time is longer than the second time, obtain the third weight information of the food to be soaked; If the ratio of the third weight information to the first weight information is greater than the second threshold or the number of soaking times is greater than the third threshold, soaking completion information is generated. If the ratio of the third weight information to the first weight information is less than or equal to the second threshold, a cooking instruction is generated.

13. The soaking method according to any one of claims 8 to 12, characterized in that, Also includes: In response to the softening instruction, a softening solution is provided to the ingredients to be soaked; The softening liquid is heated and converted into steam so that the environmental pressure of the food to be soaked is greater than the fourth threshold.

14. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that implements the foaming method as described in any one of claims 8 to 13.

15. A control system for the foaming apparatus of any one of claims 1 to 7, characterized in that, include: A data acquisition module is used to acquire the weight information of the ingredients to be soaked. The determining module is used to determine the amount of cooking liquid to be supplied for the ingredients to be soaked based on the weight information. An execution module is configured to provide the cooking liquid to the food to be soaked according to the liquid supply volume; The acquisition module is also used to acquire the first weight information and the second weight information of the ingredients to be soaked before and after pretreatment, respectively. The pretreatment includes softening and / or cleaning. The determining module is also used to determine the first liquid supply amount during the cooking process based on the ratio of the first weight information and the second weight information in response to the cooking command.

16. A control device, characterized in that, include: Memory, which stores computer programs; The processor executes the computer program; Wherein, when the processor executes the computer program, it implements the foaming method as described in any one of claims 8 to 13.

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