A cooking method, a cooking device, an apparatus, a storage medium

Abstract

The application discloses a cooking method, a cooking device, an apparatus, and a storage medium. The cooking method is applied to a cooking device, and the cooking device comprises a heating assembly, a cooking body, an isolation assembly, and a crushing assembly. The cooking body has a cooking cavity for accommodating food materials and liquid for submerging the food materials. The isolation assembly is located below the liquid level of the liquid and is used for separating the cooking cavity into a cooking area and an isolation area which are in communication with each other. The method comprises: using the heating assembly to perform heating treatment on the food materials in the cooking area, and using the crushing assembly to perform beating treatment on the food materials in the cooking area. The liquid level is used to isolate the substances generated by the food materials in the beating condition from the air in the isolation area.

Description

Technical Field

[0001] This application relates to the field of home appliance technology, and includes, but is not limited to, a cooking method, cooking equipment, apparatus, and storage medium. Background Technology

[0002] Certain proteins or saponins in food promote bubble formation. During blending, a large amount of air is drawn in. This air mixes with the proteins or saponins in the food, creating numerous small bubbles. Heating exacerbates this process, making the bubbles more likely to overflow. This not only affects the taste of the drink but also causes a false boiling phenomenon, resulting in undercooked food that can pose a health risk. Summary of the Invention

[0003] In view of the above, embodiments of this application provide a cooking method, cooking equipment, apparatus, and storage medium.

[0004] In a first aspect, embodiments of this application provide a cooking method applied to a cooking device, the cooking device including a heating component, a cooking body, an isolation component, and a grinding component; the cooking body has a cooking cavity for containing ingredients and submerging the liquid of the ingredients; the isolation component is located below the liquid surface and is used to divide the cooking cavity into a cooking zone and an isolation zone that are interconnected; the method includes: heating the ingredients in the cooking zone using the heating component, and grinding the ingredients in the cooking zone using the grinding component; wherein the liquid surface is used to isolate the substances generated by the ingredients during grinding from the air in the isolation zone.

[0005] Secondly, embodiments of this application provide a cooking device, the device comprising: a cooking body having a cooking cavity for containing food ingredients and submerging the food ingredients in liquid; a heating assembly for heating the food ingredients; a grinding assembly for grinding the food ingredients; an isolation assembly for dividing the cooking cavity into a connected cooking zone and an isolation zone in the extending direction of the cooking cavity, the isolation assembly being located below the liquid surface; and a control assembly for heating the food ingredients in the cooking zone using the heating assembly and grinding the food ingredients in the cooking zone using the grinding assembly; wherein the liquid surface is used to isolate substances generated by the food ingredients during grinding from the air in the isolation zone.

[0006] Thirdly, this application provides a cooking apparatus applied to a cooking device. The cooking device includes a heating component, a cooking body, an isolation component, and a grinding component. The cooking body has a cooking cavity for containing food ingredients and submerging the liquid containing the food ingredients. The isolation component is located below the liquid surface and divides the cooking cavity into a cooking zone and an isolation zone that are interconnected. The apparatus includes: a heating module for heating the food ingredients in the cooking zone using the heating component; and a grinding module for grinding the food ingredients in the cooking zone using the grinding component during the heating process. The liquid surface is used to isolate the substances produced by the food ingredients during grinding from the air in the isolation zone.

[0007] Fourthly, embodiments of this application provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps in the cooking method described above.

[0008] The isolation component in this embodiment divides the cooking chamber into an interconnected cooking zone and an isolation zone. Because the isolation component is located below the liquid surface, air in the isolation zone cannot enter the cooking zone, effectively isolating the substances produced by the food being agitated in the cooking zone from the air in the isolation zone. Heating or agitation is then performed in the cooking zone, reducing the mixing of substances produced by the food being agitated with air, thereby reducing bubble formation and the cooking volume ratio (the ratio of the actual maximum capacity of the cooking chamber to the maximum capacity of the food being cooked). This not only improves the taste but also reduces false boiling, minimizing harm to the human body caused by undercooked food. Attached Figure Description

[0009] Figure 1 This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0010] Figure 2A This is a schematic diagram of the structure of an isolation component provided in an embodiment of this application;

[0011] Figure 2B This is a schematic diagram of another isolation component provided in an embodiment of this application;

[0012] Figure 2C for Figure 2B The isolation component shown is a cross-sectional view taken along section AA;

[0013] Figure 3A This is a schematic diagram of the structure of another cooking device provided in an embodiment of this application;

[0014] Figure 3B This is a schematic diagram of the structure of another cooking device provided in an embodiment of this application;

[0015] Figure 4 This is a schematic diagram of another isolation component provided in an embodiment of this application;

[0016] Figure 5A This is a schematic diagram of another isolation component provided in an embodiment of this application;

[0017] Figure 5B A schematic diagram of another cooking device provided in this application embodiment;

[0018] Figure 5C This is a schematic diagram of another isolation component provided in an embodiment of this application;

[0019] Figure 5D A schematic diagram of another cooking device provided in this application embodiment;

[0020] Figure 5E This is a schematic diagram of another isolation component provided in an embodiment of this application;

[0021] Figure 5F This is a schematic diagram of another isolation component provided in an embodiment of this application;

[0022] Figure 6A A schematic flowchart of a cooking method provided in an embodiment of this application;

[0023] Figure 6B A schematic flowchart illustrating another cooking method provided in an embodiment of this application;

[0024] Figure 7A A schematic flowchart illustrating another cooking method provided in an embodiment of this application;

[0025] Figures 7B to 7G A cooking result diagram of a cooking method provided in an embodiment of this application;

[0026] Figure 8 This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application. Detailed Implementation

[0027] The technical solution of this application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0028] Figure 1 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application, as shown below. Figure 1 As shown, the device includes:

[0029] The cooking body has a cooking cavity 101 for containing food ingredients and submerging the liquid containing the food ingredients;

[0030] The cooking equipment may include, but is not limited to, soy milk makers, blenders, food processors, juicers, baby food makers, etc.

[0031] The outer contour of the cooking body can be a cylinder, and its cross-sectional shape can be circular, square, elliptical, etc. The cross-section of the cooking cavity formed inside the cooking body can be circular, square, elliptical, etc. The cross-sectional dimensions of the cooking cavity can be the same along the extension direction of the cooking cavity, which is simple and easy to process; or it can gradually decrease from the opening of the cooking cavity downwards. With this structure, food is less likely to be left behind when pouring it out after cooking, and it is also easier to clean, thus improving the user experience.

[0032] The cooking body can be made of any material, such as stainless steel, glass, or plastic.

[0033] Heating component 102 is used to heat the food ingredient 103;

[0034] The grinding component 105 is used to grind the food ingredient 103.

[0035] The ingredients can be solids that can produce bubbles when mixed with air during the beating process, such as beans, oats, buckwheat, and red dates. These ingredients contain proteins or saponins with high surface activity that can produce bubbles.

[0036] The grinding component 105 includes a blade body for grinding the food ingredients. During grinding, the movement of the blade body creates a vortex. Because the liquid near the vortex moves more violently than the liquid in other areas, a negative pressure is created near the vortex, making it easier for the liquid near the vortex to entrain air, thus drawing in a large amount of air. When this air mixes with proteins or saponins in the food, the proteins or saponins change the surface tension of the liquid, preventing the drawn-in air bubbles from bursting, resulting in a large number of persistent small bubbles. The liquid may include, but is not limited to, water, milk, etc.

[0037] An isolation component 104 is used to divide the cooking cavity 101 into a cooking zone 106 and an isolation zone 107 that are in communication in the extending direction of the cooking cavity. The isolation component 104 is located below the liquid surface 109 of the liquid. The liquid surface 109 is used to isolate the substances produced by the food ingredients 103 when they are stirred from the air in the isolation zone 107. The cooking zone 106 is a first cavity, and the isolation zone 107 is a second cavity.

[0038] In some embodiments, the way the isolation component divides the cooking cavity into a cooking area 106 and an isolation area 107 that are in communication with each other can be varied. For example, a through hole can be provided on the isolation component, or a gap can be provided between the isolation component 104 and the cooking cavity 101. It should be noted that the embodiments of this application do not limit the communication method between the cooking area and the isolation area.

[0039] The outer contour of the isolation component can be designed to match the contour of the inner wall of the cooking cavity. For example, if the inner wall of the cooking cavity is circular, the isolation component can be circular; if the inner wall is elliptical, the isolation component can be elliptical. Alternatively, the outer contour of the isolation component can also be different from the contour of the inner wall of the cooking cavity. For example, if the inner wall is circular, the isolation component can be square or elliptical. The two surfaces of the isolation component in the thickness direction can both be planar, both be curved, or one can be curved and the other planar. The thickness of the entire isolation component can be the same, or it can gradually thicken from the outer edge to the center.

[0040] When cooking, the isolation component 104 is placed inside the cooking cavity; after cooking, the cooked food needs to be poured out, and the isolation component 104 is removed; then the cooking cavity 101 and the isolation component 104 are cleaned.

[0041] The isolation component 104 can be fixed in the cooking cavity by providing a limiting structure. In some embodiments, the limiting structure may include a notch and a protrusion that cooperate with each other. For example, the movement of the isolation component 104 relative to the cooking cavity can be limited by providing a notch on the isolation component 104 and a protrusion on the inner wall of the cooking cavity through a concave-convex fit.

[0042] In some embodiments, the internal dimensions of the cooking cavity gradually increase from the bottom upwards, while the external dimensions of the isolation component are smaller than the top dimensions of the cooking cavity but larger than the bottom dimensions. During the insertion of the isolation component 104 into the cooking cavity, if the external dimensions of the isolation component 104 are smaller than the internal dimensions of the cooking cavity, the isolation component 104 can continue to move downwards. When the internal dimensions of the cooking cavity are the same as the external dimensions of the isolation component 104, pressing the isolation component 104 further downwards will prevent it from moving further downwards; at this point, the isolation component 104 is relatively fixed to the cooking cavity.

[0043] In this case, if the size of the cooking component is fixed, the position between the isolation component 104 and the cooking cavity is fixed and cannot be adjusted. At this time, multiple isolation components 104 of different sizes can be set according to the internal size of the cooking cavity, and the appropriate isolation component 104 can be selected according to the amount of food.

[0044] In some embodiments, the isolation component 104 can be configured to be positionally adjustable relative to the cooking cavity. For example, the external dimensions of the isolation component 104 can be made adjustable. In practice, the external dimensions of the isolation component 104 can be adjusted by providing a retractable component on its outer peripheral surface. The retractable component can be elastic silicone rubber or a combination of a spring and other components. The size of the isolation component 104 is adjusted by the deformation of the retractable component. In use, the position of the isolation component 104 relative to the cooking cavity can be determined according to the amount of food. With this structure, only one isolation component 104 is needed to meet the cooking needs for different amounts of food.

[0045] The control component 108 is used to heat the food 103 in the cooking zone 106 using the heating component 102 and to grind the food 103 in the cooking zone 106 using the grinding component 105.

[0046] In some embodiments, the control component 108 may be the control chip of the cooking device.

[0047] The isolation component in this embodiment divides the cooking chamber into an interconnected cooking zone and an isolation zone. Because the isolation component is located below the liquid surface, air in the isolation zone cannot enter the cooking zone. This isolates the substances produced by the food being agitated in the cooking zone from the air in the isolation zone, allowing heating or agitation to occur only in the cooking zone. This reduces the mixing of substances produced by the food being agitated with air, thereby reducing bubble formation. This not only improves the texture but also reduces false boiling, minimizing the harm to the human body caused by undercooked food.

[0048] In some embodiments, the heating and beating processes can be performed simultaneously. However, heating can exacerbate bubble formation during beating, preventing the beating and heating processes from being synchronized, thus prolonging cooking time and affecting the beating effect.

[0049] The isolation component in this embodiment divides the cooking chamber into an interconnected cooking zone and an isolation zone. Because the isolation component is located below the liquid surface, air in the isolation zone cannot enter the cooking zone. This isolates the substances produced by the food being agitated in the cooking zone from the air in the isolation zone, allowing heating or agitation to occur only in the cooking zone. This reduces the mixing of substances produced by the food being agitated with air, thereby reducing bubble formation and the cooking volume ratio (the ratio of the actual maximum capacity of the cooking chamber to the maximum cooking capacity of the food). In this way, heating and agitation can be performed simultaneously, which not only reduces cooking time but also extends the effective agitation time, resulting in finer particles, better texture, and reduced false boiling.

[0050] This application provides an isolation component 104, such as Figure 2A As shown, the isolation assembly 104 includes: a partition 1042 and at least one first through hole 1041 formed on the partition 1042;

[0051] The at least one first through hole 1041 connects the cooking zone 106 and the isolation zone 107, allowing liquid convection in the cooking zone 106 and the isolation zone 107.

[0052] The cross-sectional shape of the first through hole can be circular, square, elliptical, etc.

[0053] Among them, see Figure 2A As shown, the at least one first through hole 1041 can be disposed near the center of the partition 1042; the at least one first through hole 1041 can also be disposed near the outer edge of the partition 1042. When the number of first through holes 1041 includes two or more, see also... Figure 2B As shown, one part of the first through hole can be provided at the center of the partition 1042, and the other part of the first through hole can be provided at the outer edge of the partition 1042.

[0054] When at least one first through-hole 1041 is located near the center of the partition 1042, the diameter of the first through-hole 1041 can be larger than the particle size of the food ingredient. For example, if the food ingredient is soybeans, the diameter of the first through-hole 1041 located at the center can be larger than the particle size of soybeans. In some embodiments, the ratio of the area of ​​the first through-hole 1041 located at the center to the area of ​​the partition 1042 can be less than or equal to 1:40. Preferably, the ratio of the area of ​​the first through-hole 1041 located at the center to the area of ​​the partition 1042 can be less than or equal to 1:150. In this way, the food ingredient can enter the cooking zone from the isolation zone under the action of the vortex generated by stirring, while increasing the convection between the cooking zone and the isolation zone, making the mixing more uniform.

[0055] Figure 2A As shown, the first through hole 1041 is located at the center of the partition 1042. Compared with other locations, this arrangement is more conducive to enhancing convection between the cooking zone and the isolation zone, thereby improving the uniformity of the ingredients and thus improving the taste of the cooked ingredients. On the other hand, it is also more conducive to releasing the impact force of the liquid at the center of the cooking zone, thereby reducing the resistance of the liquid to the crushing component, thus improving the life of the crushing component and saving energy.

[0056] When at least one first through-hole 1041 is located near the outer edge of the partition 1042, the diameter of the first through-hole 1041 located at the outer edge of the partition 1042 can be less than 5 millimeters (mm). Since the vortex generated during the mixing process has little effect on the outer edge portion, the diameter of the hole at the outer edge portion can be smaller, for example, smaller than the particle size of the food, thereby reducing the amount of food entering the isolation zone from the cooking zone. By providing a first through-hole at the outer edge of the partition 1042, convection between the cooking zone and the isolation zone can be increased, thereby improving the uniformity of food mixing and enhancing the texture.

[0057] In addition, the first through hole 1041 may also be located only at the outer edge of the partition.

[0058] It should be noted that the number of first through holes at the outer edge is not limited in the embodiments of this application. The optimal effect is achieved when the line connecting each peripheral first through hole to the center divides the entire partition into areas of equal area. For example... Figure 2B In the center, the central line AA and the first through holes around the perimeter divide the entire partition into two parts of equal area, where the convection effect is optimal. At the same time, this structure ensures that the convection at the outer edge of the partition is uniform, and the impact force of the liquid in the cooking zone on the outer edge of the partition is also balanced. This prevents the partition from being subjected to localized stress, which could cause it to tilt or even be pushed out of the liquid surface.

[0059] In some embodiments, the partition may be configured as a slightly convex shape, such as... Figure 2C (for Figure 2B The portion shown at 1043 in the cross-sectional view (cut along section AA) is used to increase the strength of the isolation component. In this case, if the first through-hole is located at the center of the partition 1042, the first through-hole can be made closer to the vortex generated during the beating process, improving the convection of liquids in the cooking zone and the isolation zone, thereby improving the uniformity of the ingredients. At the same time, when the isolation component is placed into the cooking cavity, or when the isolation component is removed from the cooking cavity, it can limit the fingers to facilitate the application of force.

[0060] Figure 3A This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application, as shown below. Figure 3A As shown, the device includes:

[0061] The cooking body has a cooking cavity 301 for containing food ingredients and submerging the liquid containing the food ingredients;

[0062] The ingredients can be those that, when mixed with air, produce bubbles, such as beans, oats, buckwheat, and red dates. These ingredients contain proteins or saponins with high surface activity that can produce bubbles.

[0063] At least one first flow-dispersing portion 309 is located on the inner wall of the cooking cavity 301; when the number of first flow-dispersing portions includes at least two, the at least two first flow-dispersing portions are spaced apart from each other. The extending direction of the first flow-dispersing portion 309 is the extending direction of the cooking cavity 301. The flow-dispersing portion can also be referred to as a flow-dispersing rib.

[0064] In some embodiments, the cross-section of the first baffle portion can be triangular, and gradually decreases in size from the bottom of the cooking cavity upwards. It should be noted that the shape of the first baffle portion 309 is not limited in this application embodiment; for example, the cross-sectional shape of the first baffle portion can also be square or hill-shaped. Furthermore, the dimensions of the cross-section of the first baffle portion can be the same in the extending direction of the first baffle portion; or they can gradually decrease in size from the bottom of the cooking device upwards.

[0065] Heating component 302 is used to heat the food ingredients;

[0066] The grinding component 305 is used to grind the ingredients.

[0067] An isolation component 304 is used to divide the cooking cavity 301 into a cooking zone 306 and an isolation zone 307 that are in communication in the extending direction of the cooking cavity. The isolation component 304 is located below the liquid surface; wherein the liquid surface is used to isolate the substances produced when the food is agitated from the air in the isolation zone 307.

[0068] The way in which the isolation component divides the cooking cavity into the interconnected cooking area 306 and the isolation area 307 can be varied. For example, a through hole can be provided on the isolation component, or a gap can be provided between the isolation component 304 and the cooking cavity 301. It should be noted that the embodiments of this application do not limit the connection method between the cooking area and the isolation area.

[0069] like Figure 3B As shown, in some embodiments, the isolation component 304 can be detachable. During cooking, the isolation component 304 is placed inside the cooking cavity; after cooking, the cooked food needs to be poured out, and the isolation component 304 is removed; then the cooking cavity 301 and the isolation component 304 are cleaned.

[0070] The control component 308 is used to heat the food in the cooking zone 306 using the heating component 302 and to grind the food in the cooking zone 306 using the grinding component 305.

[0071] When food ingredients are blended, eddy currents can easily form, affecting the blending effect. In this embodiment, the first turbulence section blocks the moving ingredients during blending, changing their direction of movement and reducing the eddy current effect, while generating turbulence at the first turbulence section. This turbulence, on the one hand, helps to mix the ingredients and liquid more evenly, resulting in a finer blend; on the other hand, it improves the texture of the ingredients.

[0072] This application provides an isolation component, such as... Figure 4 As shown, the isolation assembly includes: a partition 402, at least one first through hole 401 formed on the partition 402, and at least one recess 404 provided on the outer edge of the partition along the circumferential direction of the partition 402.

[0073] The at least one first through hole 401 connects the cooking zone and the isolation zone, allowing liquid convection in the cooking zone and the isolation zone.

[0074] At least one recessed portion 404 on the outer edge of the partition and the cooking body form the at least one second through hole, wherein the recessed portion 404 is recessed inward from the outer edge of the partition along the radial direction of the partition.

[0075] The at least one second through hole connects the cooking area and the isolation area, and / or engages the partition 402 with the first baffle.

[0076] In this embodiment, if the first flow-dispersing part is not provided on the inner wall of the cooking body, the second through hole is used to connect the cooking zone and the isolation zone to achieve convection of fluids in the cooking zone and the isolation zone, thereby improving the uniformity of liquid mixing in the cooking zone and the isolation zone. If the first flow-dispersing part is provided on the inner wall of the cooking body, for example, as shown in the example... Figure 3A The first baffle 309 shown has a second through hole that, in addition to connecting the cooking zone and the isolation zone, is also used to engage with the first baffle to fix the position of the isolation component in the cooking cavity.

[0077] In some embodiments, such as Figure 4 As shown, the outer edge of the partition 402 also includes at least one protrusion 405, and the at least one protrusion 405 and the at least one recess 404 are alternately arranged along the circumference of the partition 402, wherein:

[0078] The at least one protrusion 405 abuts against the cooking body.

[0079] The protrusion 405 extends upward along the outer edge of the partition, and the outline of the protrusion can be determined according to the internal structure of the cooking body.

[0080] In this embodiment, a protrusion is provided on the outer edge of the partition to increase the contact area between the partition and the inner wall of the cooking body in the direction of extension of the cooking cavity. This helps to guide the partition when it is placed into the cooking body, thereby reducing the risk of the partition tilting.

[0081] Figure 5A This is a schematic diagram of the composition structure of an isolation component provided in an embodiment of this application, as shown below. Figure 5A As shown, the isolation component includes:

[0082] The partition 502, at least one first through hole 501 formed on the partition 502, at least one recess 504 provided along the circumference of the partition 502 on the outer edge of the partition 502, a protrusion 505 provided on the outer edge of the partition, and a gripping member 506 provided at the center.

[0083] The at least one first through hole 501 is located at the outer edge of the partition 502 and is used to connect the cooking zone and the isolation zone to allow liquid convection in the cooking zone and the isolation zone.

[0084] At least one recessed portion 504 on the outer edge of the partition and the cooking body form at least one second through hole, the at least one second through hole connecting the cooking area and the isolation area, and / or engaging the partition 502 with the first turbulence portion; at least one protruding portion 505 and at least one recessed portion 504 are alternately arranged along the circumference of the partition 502.

[0085] Figure 5B The image shows a cross-sectional view of a cooking device provided in this application (cut along a direction perpendicular to the isolation component 504). The cooking device also includes a cup lid 508; a grip 506 is further provided at the center of the partition 502, and the top end of the grip abuts against the cup lid. In other words, one end of the grip 506 is connected to the partition 502, and the other end (i.e., the top end) of the grip 506 abuts against the cup lid 508.

[0086] The gripper can be of a fixed length or an adjustable length. For example, the gripper can consist of two parts connected by threads, and the length of the gripper can be adjusted by the threads. In addition, the way one end of the gripper is connected to the partition can be integral or connected by threads, fastening, or other methods.

[0087] It should be noted that when the isolation component is height-adjustable, the grip can also be set to be adjustable. In this way, it is possible to adjust the height of the isolation component using only one isolation component. This application does not limit the specific way of adjusting the height of the isolation component.

[0088] In some embodiments, such as Figure 5C As shown, the at least one first through hole 501 can also be located at the outer edge and center of the partition 502. If a return hole 501 is provided at the center of the partition 502, the isolation assembly can also include an arch bridge structure 511 located above the return hole. Both ends of the arch bridge structure 511 are connected to the partition 502, respectively, and the return hole 501 is blocked. One end of the gripper 506 is connected to the arch bridge structure 511, and the other end (i.e., the top end) of the gripper 506 is connected to... Figure 5B The cup lid 508 is in contact with the cup.

[0089] Here, the connection between one end of the gripper 506 and the arch bridge structure 511 can be integral or connected by threads, snap-fit, or other methods. In this way, the gripper 506 can be installed on the partition 502 even when a return hole 501 is provided at the center of the partition 502.

[0090] In some embodiments, the at least one first through hole may also be located only at the center of the partition.

[0091] When using, such as Figure 5D As shown, the isolation component 50 is placed into the cooking device 10 through the grip 506. After cooking is finished, the isolation component 50 is removed from the cooking device 10 through the grip 506 for cleaning.

[0092] The grip in this embodiment can prevent the isolation component from being pushed upwards during cooking; at the same time, after cooking, it is convenient for the user to remove the entire isolation component from the cooking device using the grip.

[0093] In some embodiments, the isolation component may further include a second turbulence portion located on at least one surface of the partition for reducing eddy current effects. For example... Figure 5B As shown, the second baffle 510 is disposed on the side near the cooking zone 507. Furthermore, the second baffle 510 may also be disposed on both sides of the partition 502; this embodiment does not limit this.

[0094] Figure 5E for Figure 5AThe bottom view of the isolation assembly shows that the second turbulence portion 510 is triangular in shape and extends from the outer edge of the partition 502 toward the center of the partition 502. The cross-section of the second turbulence portion 510 along the radial direction perpendicular to the partition 502 is triangular, and the shape of the triangle gradually decreases along the direction from the outer edge of the partition 502 toward the center.

[0095] Figure 5F for Figure 5A The front view of the isolation assembly shows that the second spoiler 510 is a portion that protrudes relative to the partition 502. It should be noted that the structure of the second spoiler is not limited in this embodiment.

[0096] When food ingredients are blended, eddy currents can easily form, affecting the blending effect. In this embodiment, the second turbulence section blocks the moving ingredients during blending, changing their direction of movement and reducing the eddy current effect, while generating turbulence at the second turbulence section. On one hand, this turbulence helps to mix the ingredients and liquid more evenly, resulting in a finer blend; on the other hand, it improves the texture of the ingredients.

[0097] Based on the above-described cooking equipment, this application provides a cooking method applied to the aforementioned cooking equipment, which includes a heating component, a cooking body, an isolation component, and a grinding component; the cooking body has a cooking cavity for containing ingredients and submerging the liquid containing the ingredients; the isolation component is located below the liquid surface and is used to divide the cooking cavity into a cooking area and an isolation area that are interconnected.

[0098] This application provides a cooking method, such as... Figure 6A As shown, the method includes:

[0099] Step 602: Use the heating component to heat the food in the cooking area;

[0100] Step 604: Use the grinding component to grind the ingredients in the cooking area;

[0101] The liquid surface is used to isolate the substances produced when the ingredients are agitated from the air in the isolation zone.

[0102] In some embodiments, the cooking equipment may include, but is not limited to, a soy milk maker, a high-speed blender, a food processor, a juicer, a baby food maker, etc.

[0103] The ingredients can be those that, when stirred, produce bubbles when mixed with air, such as beans, oats, buckwheat, and red dates. These ingredients contain proteins or saponins with high surface activity that can generate bubbles. During stirring, vortices form at the liquid surface. Because the liquid near the vortex moves more vigorously than the liquid in other areas, it is easier for the liquid near the vortex to entrain air, drawing in a large amount of air. When this air mixes with the proteins or saponins in the food, the proteins or saponins change the surface tension of the liquid, preventing the drawn-in air bubbles from bursting, thus producing a large number of persistent small bubbles. The liquid can include, but is not limited to, water and milk.

[0104] In some embodiments, the isolation component divides the cooking cavity into a cooking area and an isolation area that are interconnected. The connection can be a hole on the isolation component or a gap between the isolation component and the cooking cavity. It should be noted that the embodiments of this application do not limit the connection method between the cooking area and the isolation area.

[0105] The isolation component in this embodiment divides the cooking chamber into an interconnected cooking zone and an isolation zone. Because the isolation component is located below the liquid surface, air in the isolation zone cannot enter the cooking zone. This isolates the substances produced by the food being agitated in the cooking zone from the air in the isolation zone, allowing heating or agitation to occur only in the cooking zone. This reduces the mixing of substances produced by the food being agitated with air, thereby reducing bubble formation. This not only improves the texture but also reduces false boiling, minimizing the harm to the human body caused by undercooked food.

[0106] In some embodiments, the heating and beating processes can be performed simultaneously. However, heating can exacerbate bubble formation during beating, preventing the beating and heating processes from being synchronized, thus prolonging cooking time and affecting the beating effect.

[0107] The isolation component in this embodiment divides the cooking chamber into an interconnected cooking zone and an isolation zone. Because the isolation component is located below the liquid surface, air in the isolation zone cannot enter the cooking zone. This isolates the substances produced by the food being stirred in the cooking zone from the air in the isolation zone, allowing heating or stirring to occur only in the cooking zone. This reduces the mixing of substances produced by the food being stirred with air, thereby reducing bubble formation and the cooking volume ratio (the ratio of the actual maximum capacity of the cooking chamber to the maximum cooking capacity of the food). In this way, heating and stirring can be performed simultaneously, which not only reduces cooking time but also extends the effective stirring time, resulting in finer particles, better texture, and reduced false boiling.

[0108] This application also provides a cooking method that can be applied to a cooking device. The cooking device includes a heating component, a cooking body, an isolation component, and a grinding component. The cooking body has a cooking cavity for containing ingredients and submerging the liquid containing the ingredients. The isolation component is located below the liquid surface and is used to divide the cooking cavity into a cooking area and an isolation area that are interconnected.

[0109] like Figure 6B As shown, the method includes:

[0110] Step 612: In the first cooking stage, the heating component is used to heat the liquid and the ingredients in the cooking zone to a first temperature;

[0111] The first cooking stage is the heating stage, which achieves temperature transfer. The range of the first temperature can be from 25℃ to 100℃, and can be set according to needs. For example, the first temperature can be 70℃ or 80℃.

[0112] Step 614: In the second cooking stage after the first cooking stage, the ingredients in the cooking zone are heated to and maintained at a second temperature using the heating component, while the ingredients in the cooking zone are pulverized using the grinding component; wherein, the first temperature is lower than the second temperature.

[0113] The liquid surface is used to isolate the substances produced when the ingredients are agitated from the air in the isolation zone.

[0114] In some embodiments, the second cooking stage is a process in which heating and blending are performed simultaneously. The second cooking stage may include a first sub-stage and a second sub-stage; the process of heating the ingredients in the cooking zone to and maintaining a second temperature using the heating component while simultaneously blending the ingredients in the cooking zone using the grinding component includes:

[0115] In the first sub-stage, the heating component is used to heat the ingredients in the cooking zone from the first temperature to the second temperature, while the crushing component is used to crush the ingredients in the cooking zone.

[0116] In the second sub-stage, the heating component is used to maintain the ingredients in the cooking zone at the second temperature, while the grinding component is used to grind the ingredients in the cooking zone.

[0117] The second temperature range can be from 90°C to 100°C, ensuring the food is thoroughly cooked. Since the first cooking stage is a heating phase, the first temperature can be lower than the second temperature. For example, if the first temperature is 80°C, the second temperature can be any temperature between 90°C and 100°C, such as 95°C. Therefore, in the first sub-stage, the heating element should heat the food in the cooking zone from 80°C to 95°C; in the second sub-stage, the heating element should maintain the food temperature in the cooking zone at 95°C.

[0118] In some embodiments, the second sub-stage may further include a pretreatment stage and a preparation stage, wherein in the pretreatment stage, the ingredients in the cooking zone are subjected to low-speed agitation using the grinding component; and in the preparation stage, the ingredients in the cooking zone are subjected to high-speed agitation using the grinding component. Because the agitation speed is lower in the pretreatment stage, the amount of air bubbles can be reduced compared to the high-speed agitation process in the preparation stage. Furthermore, since the ingredients are already ground in the pretreatment stage, increasing their surface area, the agitation time in the subsequent preparation stage can be reduced, further decreasing the amount of air bubbles.

[0119] In some embodiments, the cooking device further includes a temperature measuring component, wherein maintaining the food in the cooking zone at the second temperature using the heating component includes: detecting the temperature of the cooking zone using the temperature measuring component; controlling the heating component to stop heating when the detected temperature of the cooking zone is greater than the second temperature; and controlling the heating component to continue heating when the detected temperature of the cooking zone is less than the second temperature.

[0120] For example, when the temperature is above 95°C, the heating element stops heating; when the temperature is below 95°C, the heating element continues heating. It should be noted that the embodiments of this application do not limit the method of maintaining the second temperature.

[0121] In this embodiment of the application, by dividing the cooking stage into two stages, heating is performed first, followed by simultaneous heating and beating. This not only enables temperature transfer to raise the temperature to the required level, but also reduces energy consumption and speeds up cooking time, as beating at lower temperatures is not as effective as beating at higher temperatures. In addition, it improves cooking results, reduces particle size, and enhances taste.

[0122] This application embodiment also provides a cooking method, which can be applied to a cooking device. The cooking device includes a heating component, a cooking body, an isolation component, a grinding component, and a timing component. The cooking body has a cooking cavity for containing ingredients and submerging the liquid containing the ingredients. The isolation component is located below the liquid surface and is used to divide the cooking cavity into a cooking area and an isolation area that are interconnected.

[0123] like Figure 7A As shown, the method includes:

[0124] Step 702: In the first cooking stage, the heating component is used to heat the liquid and the ingredients in the cooking zone to a first temperature;

[0125] The first cooking stage is the heating stage, which achieves temperature transfer. The range of the first temperature can be from 25℃ to 100℃, and can be set according to needs. For example, the first temperature can be 70℃ or 80℃.

[0126] Step 704: In the first sub-stage of the second cooking stage, the heating component is used to heat the ingredients in the cooking zone from the first temperature to the second temperature, while the crushing component is used to crush the ingredients in the cooking zone.

[0127] Step 706: In the second sub-stage of the second cooking stage, the heating component is used to maintain the ingredients in the cooking zone at the second temperature, while the grinding component is used to grind the ingredients in the cooking zone. The timing component is controlled to time the heating and grinding process, so that the heating and grinding process is maintained for a preset duration.

[0128] The liquid surface is used to isolate the substances produced when the ingredients are agitated from the air in the isolation zone.

[0129] In some embodiments, the timing component is used to time the heating and mixing process. The preset time can be determined by obtaining the type of ingredients and the weight of the liquid, so that the particle size and texture of the cooked ingredients at the preset time meet the requirements. For example, if the ingredients are 100 grams (g) of soybeans and 1200 milliliters (ml) of water, the preset time can be 6 minutes (min).

[0130] In this embodiment, the cooking time can be controlled by recording the heating and stirring synchronization process of the second sub-stage of the second cooking stage using a timing component. The optimal cooking time can be set according to the type of ingredients and the weight of the liquid, reducing the risk of excessive energy consumption due to overcooking or undercooked ingredients due to undercooking, resulting in food with fine particle size and good texture.

[0131] When cooking food, common cooking equipment draws in a lot of air during the blending process because the food contains proteins or saponins. This air mixes with the proteins or saponins, creating numerous small bubbles. Heating exacerbates this process, making it easier for the bubbles to overflow. This prevents heating and blending from proceeding simultaneously. Consequently, this not only prolongs cooking time and affects the blending effect but can also lead to a false boil.

[0132] This application provides a cooking method that allows heating and beating to occur simultaneously, which not only speeds up cooking time but also results in finer particles and a better texture.

[0133] The following explanation uses a high-speed blender as the cooking equipment and soybeans as the ingredient to illustrate the bubble content and particle size measured under different cooking methods. Specific Implementation Example 1:

[0135] Option 1: No isolation component is placed in the cooking cavity, i.e., the solution in the related technology. Option 1 involves the following steps:

[0136] Step S11: Put 100g of soybeans into the blender and add water to the 1200ml mark;

[0137] Step S12: Start the grains pulp program on the blender (heat first, then blend) to make pulp. The speed range of the grinding component is 5000 to 40000 rpm, and the cooking time is 30 minutes.

[0138] Step S13: Cooking is complete.

[0139] Figure 7B The image shows the result after cooking using Scheme 1. Figure 7B As can be seen, the bubble-filled position is indicated by label 710, meaning the bubble fills the entire blender.

[0140] Option 2: Place an isolation component in the cooking cavity to separate the heating and beating processes. Option 2 involves the following steps:

[0141] Step S21: Put 100g of soybeans into the blender and add water to the 1200ml mark;

[0142] Step S22: Place the isolation component;

[0143] Step S23: Start the grains pulp program on the blender (heat first, then blend) to make pulp. The speed range of the grinding component is 5000 to 40000 r / min, and the cooking time is 30 minutes.

[0144] Step S24: Cooking is complete.

[0145] Figure 7C The results after cooking using scheme 2 are shown. Figure 7C As can be seen, the bubble content is significantly reduced compared to Scheme 1, and there are almost no bubbles at the position shown at liquid level 720, which shows that the isolation component is very effective in eliminating bubbles.

[0146] Option 3: Place an isolation component in the cooking cavity, and perform heating and beating processes simultaneously. Option 3 involves the following steps:

[0147] Step S31: Put 100g of soybeans into the blender and add water to the 1200ml mark;

[0148] Step S32: Place the isolation component;

[0149] Step S33: First cooking stage: Activate the heating element to heat the ingredients and water to T1 (T1 ranges from 25°C to 100°C);

[0150] Step S34: The first sub-stage of the second cooking stage, the heating component continues to work, and the grinding component starts at the same time, so that the temperature of the food rises from T1 to T2 (T2 ranges from 90℃ to 100℃, satisfying that T2 is greater than T1), and the grinding component speed ranges from 5000 to 40000 r / min.

[0151] Step S35: Second cooking stage, second sub-stage, the heating and grinding components continue to work, while maintaining the temperature of the food at T2. The time for this stage is greater than 6 minutes, the grinding component speed range is 5000 to 40000 rpm, and the total cooking time is 30 minutes.

[0152] Step S36: Cooking is complete.

[0153] Figure 7D The results after cooking using scheme 3 are shown. Figure 7D As can be seen, there are almost no bubbles at the position indicated by liquid level 730. Overall, the bubble content is significantly reduced compared to Scheme 1, and not much different from Scheme 2.

[0154] Table 1 shows the bubble content and particle size measured under different cooking methods in Specific Example 1.

[0155] 1 150 600 (see also) Figure 7B ) 2 120 20 (see also) Figure 7C ) 3 86 80 (see also) Figure 7D )

[0156] As can be seen from the above, the difference between Scheme 1 and Scheme 2 is that Scheme 2 places an isolation component in the cooking cavity. From the results in Table 1, it can be seen that Scheme 2 has a significantly lower bubble content and a smaller particle size compared to Scheme 1.

[0157] The difference between Scheme 2 and Scheme 3 lies in the fact that Scheme 2 uses separate heating and beating processes, while Scheme 3 uses simultaneous heating and beating processes. The results show that Scheme 3 significantly reduces the particle size compared to Scheme 2. Although the bubble content increases somewhat, it is still significantly reduced compared to Scheme 1. Therefore, the solutions in this embodiment not only reduce the bubble content but also decrease the particle size, resulting in a better texture. Specific Implementation Example 2:

[0159] Option 1: No isolation component is placed in the cooking cavity, i.e., the solution in the related technology. Option 1 involves the following steps:

[0160] Step S41: Put 100g of soybeans into the blender and add water to the 1200mL mark;

[0161] Step S42: Start the grain pulp program on the blender to make pulp;

[0162] Step S43: Cooking is complete.

[0163] Figure 7E The image shows the result after cooking using Scheme 1. Figure 7E As can be seen, the bubble-filled position is indicated by label 740, meaning the bubble fills the entire blender.

[0164] Option 2: Place an isolation component in the cooking cavity, heat it first, and then simultaneously perform heating and stirring to make the paste. Option 2 involves the following steps:

[0165] Step S51: Put 100g of soybeans into a blender and add water to the 1200mL mark;

[0166] Step S52: Insert the small space structure (isolation component) and secure it.

[0167] Step S53: Start the program on the blender to make a pulp;

[0168] Step S531 (Heating): The blender's heating program starts, raising the temperature of the ingredients and water to T1. T1 ranges from 90 to 100 degrees Celsius. Once the temperature is reached at this stage, the process moves to the next stage.

[0169] Step S532 (Pulping): The heating program continues to start, the stirring program is turned on, and the heating and cooking are carried out simultaneously. During this process, the water temperature T2 is controlled, which is between 95 and 100°C (preferably 97 to 99°C), and the stirring speed is 8000 to 30000 rpm (preferably 10000 to 20000). The duration of this process is 5 to 30 minutes (preferably 10 to 20 minutes).

[0170] Step S54: Cooking is complete.

[0171] Figure 7F The results after cooking using scheme 2 are shown. Figure 7F As can be seen, the bubble content is significantly reduced compared to Scheme 1.

[0172] Option 3: Place the isolation component in the cooking chamber, first heat up, then pre-crush and cook at low speed (heating and stirring are carried out simultaneously), and finally pulp at high speed (heating and stirring are carried out simultaneously). Option 3 involves the following steps:

[0173] Step S61: Put 100g of soybeans into a blender and add water to the 1200mL mark;

[0174] Step S62: Insert the small space structural component and secure it.

[0175] Step S63: Start the program on the blender to make a pulp;

[0176] Step S631 (Heating): The blender's heating program starts, raising the temperature of the ingredients and water to T1, which ranges from 90 to 100 degrees Celsius. Once the temperature is reached, proceed to the next stage.

[0177] Step S632 (Pre-crushing and cooking): The heating program continues to start, and the stirring program is turned on. During this process, the water temperature T2 is controlled between 95 and 100°C (preferably 97 to 99°C), and the stirring speed is between 1000 and 8000 rpm (preferably 3000 to 6000 rpm). The cumulative stirring time in this stage is between 1 and 10 minutes, and the total time in this stage is between 1 and 5 minutes.

[0178] Step S633 (Pulping): The heating program continues to start, the stirring program is turned on, and the heating and cooking are carried out simultaneously. During this process, the water temperature T3 is controlled between 95 and 100°C (preferably 97 to 99°C), the stirring speed is 8000 to 30000 rpm (preferably 10000 to 20000 rpm), and the duration of this process is 5 to 30 minutes (preferably 6 to 15 minutes).

[0179] Step S64: Cooking is complete.

[0180] Figure 7G The results after cooking using scheme 3 are shown. Figure 7G As can be seen, there are almost no air bubbles at the position shown at liquid level 760.

[0181] Table 2 shows the bubble content and volume ratio measured by different cooking methods in Specific Example 2.

[0182] 1 1.7 800 (see also) Figure 7E ) 2 1.4 400 (see also) Figure 7F ) 3 1.2 200 (see also) Figure 7G )

[0183] The volume ratio is the ratio of the actual maximum capacity of the cooking cavity to the maximum capacity for cooking soy milk.

[0184] As can be seen from the above, the difference between Scheme 1 and Scheme 2 is that Scheme 2 places an isolation component in the cooking cavity. From the results in Table 1, it can be seen that Scheme 2 has a significantly lower bubble content and volume ratio compared to Scheme 1.

[0185] The difference between Scheme 2 and Scheme 3 lies in the following: Scheme 2 uses a method of heating first, followed by simultaneous heating and stirring to form a pulp, while Scheme 3 uses a method of heating first, then low-speed pre-grinding and cooking (with simultaneous heating and stirring), and finally high-speed pulping (with simultaneous heating and stirring). The results show that Scheme 3 significantly reduces the bubble content and volume ratio compared to Scheme 2. Therefore, the schemes in this application can reduce the bubble content, synchronize the heating and stirring processes, and further reduce the bubble content and volume ratio when using low-speed pre-grinding.

[0186] Based on the foregoing embodiments, this application provides a cooking device, which includes various modules, units included in each module, and sub-units included in each unit, all of which can be implemented by cooking equipment; of course, they can also be implemented by specific logic circuits; in the implementation process, the processor can be a central processing unit (CPU), microprocessor (MPU), digital signal processor (DSP), or field programmable gate array (FPGA), etc.

[0187] The cooking device in this embodiment includes a heating component, a cooking body, an isolation component, and a grinding component. The cooking body has a cooking cavity for containing ingredients and submerging the liquid containing the ingredients. The isolation component is located below the liquid surface and divides the cooking cavity into a cooking area and an isolation area that are interconnected.

[0188] Figure 8 This is a schematic diagram of the composition of a cooking device provided in an embodiment of this application, as shown below. Figure 8 As shown, the cooking device 800 includes a heating module 801 and a grinding module 802, wherein:

[0189] Heating module 801 is used to heat the food in the cooking zone using the heating component;

[0190] The grinding module 802 is used to grind the ingredients in the cooking zone using the grinding component during the heating process.

[0191] The liquid surface is used to isolate the substances produced when the ingredients are agitated from the air in the isolation zone.

[0192] In some embodiments, the heating and beating processes are performed simultaneously; the ingredients include ingredients that, when beating, produce substances that can generate bubbles when mixed with air.

[0193] In some embodiments, the device further includes a temperature measuring module for measuring the temperature of the food in the cooking zone; the heating module includes a first heating unit and a second heating unit, wherein:

[0194] A first heating unit is used to heat the liquid and the food in the cooking zone to a first temperature using the heating component during a first cooking stage; a second heating unit is used to heat the food in the cooking zone to and maintain a second temperature using the heating component during a second cooking stage following the first cooking stage.

[0195] The grinding module is used to grind the ingredients in the cooking zone using the grinding component while the second heating unit heats the ingredients in the cooking zone to and maintains a second temperature; wherein the first temperature is lower than the second temperature.

[0196] In some embodiments, the device further includes a timing module for recording the duration of the heating or stirring process; the heating module includes a first heating unit and a second heating unit, the second heating unit including a first heating subunit and a second heating subunit, wherein:

[0197] The first heating unit is used to heat the liquid and the ingredients in the cooking zone to a first temperature using the heating component during the first cooking stage.

[0198] The first heating subunit is used in the first sub-stage of the second cooking stage to heat the ingredients in the cooking zone from the first temperature to the second temperature using the heating component, while simultaneously using the grinding component to grind the ingredients in the cooking zone.

[0199] The second heating subunit is used in the second sub-stage of the second cooking stage to maintain the food in the cooking zone at the second temperature using the heating component;

[0200] The grinding module is used to heat the food in the cooking zone from the first temperature to the second temperature in the first heating subunit, while simultaneously using the grinding component to grind the food in the cooking zone; and in the second heating subunit, while maintaining the food in the cooking zone at the second temperature, the grinding component is used to grind the food in the cooking zone for a preset time.

[0201] The descriptions of the above device embodiments are similar to those of the above method embodiments, and have similar beneficial effects. For technical details not disclosed in the device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0202] It should be noted that, in the embodiments of this application, if the above-described cooking method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause the cooking device to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0203] Correspondingly, embodiments of this application provide a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the steps in the cooking method provided in the above embodiments.

[0204] It should be noted that the descriptions of the storage medium and device embodiments above are similar to the descriptions of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0205] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0206] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0207] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0208] The units described above as separate components may or may not be physically separate, and the components shown as units may or may not be physical units; they may be located in one place or distributed across multiple network units; some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs. Furthermore, the functional units in the embodiments of this application may all be integrated into one processing unit, or each unit may be a separate unit, or two or more units may be integrated into one unit; the integrated unit may be implemented in hardware or in a combination of hardware and software functional units.

[0209] Those skilled in the art will understand that all or part of the steps of the above method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps of the above method embodiments. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, read-only memory (ROM), magnetic disks, or optical disks. Alternatively, if the integrated units of this application are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause the cooking device to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0210] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined to obtain new method embodiments without conflict. The features disclosed in the several product embodiments provided in this application can be arbitrarily combined to obtain new product embodiments without conflict. The features disclosed in the several method or device embodiments provided in this application can be arbitrarily combined to obtain new method embodiments or device embodiments without conflict.

[0211] The above description is merely an embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A cooking apparatus, characterized by, The device includes: The cooking body has a cooking cavity for holding ingredients and submerging the liquid containing the ingredients; A first turbulence-reducing section is used to reduce the eddy current effect; the first turbulence-reducing section is disposed on the inner wall of the cooking cavity; A heating element for heating the food ingredients; A grinding component is used to grind the ingredients. An isolation component is used to divide the cooking cavity into a communicating cooking area and an isolation area in the extending direction of the cooking cavity, the isolation component being located below the liquid surface; the isolation component includes a partition; at least one second through hole is formed between the outer edge of the partition and the cooking body; the at least one second through hole communicates the cooking area and the isolation area, and / or, engages the partition with the first turbulence portion; A control component is used to heat the ingredients in the cooking zone using the heating component and to grind the ingredients in the cooking zone using the grinding component. The liquid surface is used to isolate the substances produced when the ingredients are agitated from the air in the isolation zone.

2. The cooking apparatus according to claim 1, characterized in that, The heating and beating processes are performed simultaneously; the ingredients include ingredients that, when beating, produce substances that can generate bubbles when mixed with air.

3. The cooking apparatus according to claim 2, characterized in that, The isolation component includes at least one first through hole formed in the partition; The at least one first through hole connects the cooking zone and the isolation zone, allowing liquid convection in the cooking zone and the isolation zone.

4. The cooking apparatus according to claim 3, characterized in that, The at least one first through hole is disposed near the center of the partition and / or near the outer edge of the partition.

5. The cooking apparatus according to claim 4, characterized in that, When the first through hole is located near the center of the partition, the ratio of the area of ​​the first through hole located at the center to the area of ​​the partition is less than or equal to 1:

40.

6. The cooking apparatus according to claim 5, wherein The extension direction of the first turbulence section is the extension direction of the cooking cavity.

7. The cooking apparatus according to claim 6, characterized in that, The outer edge of the partition includes at least one recessed portion disposed circumferentially along the partition, wherein: The at least one recessed portion and the cooking body form the at least one second through hole, and / or, the partition is snapped into the first turbulence portion.

8. The cooking apparatus according to claim 7, characterized in that, The outer edge of the partition also includes at least one protrusion, and the at least one protrusion and the at least one recess are alternately arranged along the circumference of the partition, wherein: The at least one protrusion abuts against the cooking body.

9. The cooking apparatus according to any one of claims 1 to 8, characterized in that, The cooking device also includes a cup lid; The partition is also provided with a grip at its center, and the top of the grip abuts against the cup lid.

10. The cooking apparatus according to any one of claims 1 to 8, characterized in that, The partition plate is further provided with a second turbulence part on at least one surface to reduce the eddy current effect; The second turbulence portion extends from the outer edge of the partition to the center of the partition.

11. A cooking method, characterized in that, Applied to the cooking apparatus according to any one of claims 1 to 10, the method comprises: The heating element heats the ingredients in the cooking area, and the grinding element grinds the ingredients in the cooking area. The liquid surface is used to isolate the substances produced when the ingredients are agitated from the air in the isolation zone.

12. The cooking method according to claim 11, characterized in that, The heating and beating processes are performed simultaneously. The ingredients include: ingredients that, when mixed with air, produce bubbles when the substance is stirred.

13. The cooking method according to claim 12, characterized in that, The method further includes: In the first cooking stage, the heating component is used to heat the liquid and the ingredients in the cooking zone to a first temperature; The process of heating the food in the cooking zone using the heating component and grinding the food in the cooking zone using the grinding component includes: In the second cooking stage following the first cooking stage, the heating component heats the ingredients in the cooking zone to and maintains a second temperature, while the grinding component grinds the ingredients in the cooking zone; wherein the first temperature is lower than the second temperature.

14. The cooking method according to claim 13, characterized in that, In the second cooking stage following the first cooking stage, while the heating component heats and maintains the food in the cooking zone to a second temperature, the grinding component simultaneously grinds and mixes the food in the cooking zone, including: In the first sub-stage of the second cooking stage, the heating component is used to heat the ingredients in the cooking zone from the first temperature to the second temperature, while the crushing component is used to crush the ingredients in the cooking zone. In the second sub-stage of the second cooking stage, the heating component is used to maintain the ingredients in the cooking zone at the second temperature, while the grinding component is used to grind the ingredients in the cooking zone.

15. The cooking method according to claim 13 or 14, characterized in that, The second temperature range is 90°C to 100°C.

16. The cooking method according to claim 14, characterized in that, The cooking device further includes a timing component; the method further includes: In the second sub-stage of the second cooking stage, the timing component is controlled to time the heating and beating process, so that the heating and beating process is maintained for a preset duration.

17. The cooking method according to claim 16, characterized in that, The method further includes: Obtain the type of the food ingredient and the weight of the liquid; The preset duration is determined based on the type of food and the weight of the liquid.

18. A cooking apparatus, characterized in that, The device includes: A heating module for heating food in a cooking zone using the heating component of the cooking apparatus according to any one of claims 1 to 10; A grinding module for grinding ingredients in the cooking zone using the grinding components of the cooking apparatus according to any one of claims 1 to 10.

19. A computer-readable storage medium having a computer program stored thereon, characterized in that, When executed by a processor, the computer program implements the steps of the cooking method according to any one of claims 11 to 17.

Images