Vegetable blanching method and steaming oven

Abstract

The present application belongs to the field of cooking and discloses a method for blanching vegetables and a steam oven. The method comprises: obtaining the name of the vegetable; determining a target blanching time and a target heat preservation time based on the vegetable name; entering a blanching temperature control and oxygen removal stage, controlling a steam generator to spray high-temperature steam according to a first steam power, controlling a heating bottom tube to heat according to a first heating power, and collecting a first cavity temperature and a first oxygen content in the cavity; when the first cavity temperature is equal to a preset temperature threshold and the first oxygen content is less than a preset oxygen content threshold, entering a blanching and enzyme inactivation stage, controlling a steam generator to spray high-temperature steam according to a second steam power, and controlling a heating bottom tube to heat according to the second heating power; when the blanching time reaches the target blanching time, entering a heat preservation stage, turning off the steam generator and the heating bottom tube until the target heat preservation time is reached. The present application can blanch vegetables without damaging the nutrients in the vegetables.

Description

Technical Field

[0001] The present application relates to the field of cooking technology, and in particular to a vegetable blanching method and a steaming oven. Background Art

[0002] As living standards continue to improve, people are using a wider variety of ingredients for cooking. To keep food fresh, it's essential to store it in the refrigerator or freezer. Vegetables contain various peroxidases, such as catalase and polyphenol oxidase. Frequent refrigerator door openings create a high level of oxygen inside, which catalase catalyzes the production of oxygen. This oxygen-induced enzymatic browning of polyphenol oxidase occurs under the action of oxygen, causing the vegetables to discolor and become stale. Therefore, blanching vegetables is essential.

[0003] In the prior art, blanching involves boiling vegetables in water at high temperatures. However, many nutrients in vegetables are water-soluble, and boiling can cause a significant loss of these nutrients. Therefore, a blanching method that does not destroy the nutrients in the vegetables is urgently needed. Summary of the Invention

[0004] Based on this, it is necessary to provide a method for blanching vegetables and a steaming oven for the above technical problems.

[0005] In a first aspect, a method for blanching vegetables is provided, comprising:

[0006] Get the name of the vegetable to be blanched input by the user;

[0007] Determining the target blanching time and target heat preservation time of the vegetables to be blanched according to the vegetable names;

[0008] After detecting that the vegetables to be blanched are placed in the steam oven, the steam oven enters the blanching temperature control and oxygen exhaust stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to a first steam power, controls the heating bottom tube to heat according to a first heating power, and collects a first cavity temperature and a first oxygen content in the cavity of the steam oven;

[0009] When it is detected that the first cavity temperature is equal to a preset temperature threshold and the first oxygen content is less than a preset oxygen content threshold, the steam oven enters the blanching and enzyme inactivation stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to a second steam power, and controls the bottom heating tube to heat according to a second heating power; the first steam power is greater than the second steam power, and the first heating power is greater than the second heating power;

[0010] When the blanching time reaches the target blanching time, the steam oven enters the insulation stage, and the steam generator and the heating bottom tube are turned off until the insulation time reaches the target insulation time.

[0011] As an optional embodiment, before the steam oven enters the blanching temperature control and oxygen removal stage, the method further includes:

[0012] The steam oven enters a preheating stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to the second steam power, controls the bottom heating pipe to heat according to the second heating power, and collects a second cavity temperature and a second oxygen content in the cavity of the steam oven;

[0013] When it is detected that the second cavity temperature is equal to the preset temperature threshold and the second oxygen content is less than the preset oxygen content threshold, a preheating end prompt message is output, and the preheating end prompt message is used to prompt the user that the preheating stage is over.

[0014] As an optional embodiment, determining the target blanching time and target holding time of the vegetables to be blanched according to the vegetable names includes:

[0015] According to the pre-stored correspondence between the vegetable name, the blanching time and the heat preservation time, the target blanching time and the target heat preservation time corresponding to the vegetable name of the vegetable to be blanched are queried.

[0016] As an optional embodiment, the first steam power is greater than 1000W and less than 2500W, the second steam power is greater than 600W and less than 1800W, the first heating power is greater than 300W and less than 600W, and the second heating power is greater than 150W and less than 450W.

[0017] As an optional implementation, the preset temperature threshold is 102° C., and the preset oxygen content threshold is 1%.

[0018] As an optional implementation, the method further includes:

[0019] When the heat preservation time reaches the target heat preservation time, a blanching end prompt message is output, and the blanching end prompt message is used to prompt the user that the blanching of the vegetables to be blanched has been completed.

[0020] As an optional implementation, the method further includes:

[0021] In the blanching and enzyme inactivation stage of the steaming oven, collecting a third cavity temperature and a third oxygen content in the cavity of the steaming oven;

[0022] When it is detected that the temperature of the third cavity is lower than the preset temperature threshold, the second heating power of the bottom heating tube is increased according to the preset heating power increase value;

[0023] When it is detected that the third oxygen content is greater than or equal to the preset oxygen content threshold, the second steam power of the steam generator will be increased according to a preset steam power increase value.

[0024] As an optional embodiment, when the vegetable to be blanched is spinach, the target blanching time is greater than 13S and less than 17S, and the target holding time is greater than 13S and less than 17S.

[0025] As an optional embodiment, when the vegetable to be blanched is broccoli, the target blanching time is greater than 32S and less than 39S, and the target holding time is greater than 45S and less than 55S.

[0026] In a second aspect, a steam oven is provided, wherein the steam oven is provided with a steam generator, a heating bottom pipe, a temperature sensor, an oxygen sensor and a controller;

[0027] The controller is used to control the steam generator, the heating bottom tube, the temperature sensor and the oxygen sensor to implement the vegetable blanching method as described in the first aspect.

[0028] The present application provides a method for blanching vegetables and a steam oven. The technical solution provided by the embodiments of the present application brings at least the following beneficial effects: obtaining the names of vegetables to be blanched input by a user; determining the target blanching time and target heat preservation time of the vegetables to be blanched according to the vegetable names; after detecting that the vegetables to be blanched are put into the steam oven, the steam oven enters the blanching temperature control and oxygen exhaust stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to a first steam power, controls the heating bottom pipe to heat according to a first heating power, and collects the first cavity temperature and the first oxygen content in the cavity of the steam oven; when the detection When the first cavity temperature is measured to be equal to a preset temperature threshold and the first oxygen content is less than a preset oxygen content threshold, the steam oven enters the blanching and enzyme inactivation phase. The steam generator is controlled to spray high-temperature steam into the cavity of the steam oven according to a second steam power, and the bottom heating tube is controlled to heat according to a second heating power. The first steam power is greater than the second steam power, and the first heating power is greater than the second heating power. When the blanching time reaches the target blanching time, the steam oven enters the heat preservation phase, shutting off the steam generator and bottom heating tube until the heat preservation time reaches the target heat preservation time. In this way, blanching the vegetables with high-temperature steam inactivates the enzymes in the vegetables without destroying the nutrients in the vegetables, thereby preventing the loss of nutrients in the vegetables. Furthermore, after shutting off the steam generator and bottom heating tube, the cavity temperature drops below 100°C, and the steam in the cavity condenses to form water droplets. The water droplets can quickly elute the enzymes in the blanched vegetables, further rinsing away any enzymes that may have not been inactivated.

[0029] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0031] Figure 1 A flow chart of a method for blanching vegetables provided in an embodiment of the present application;

[0032] Figure 2 A schematic diagram of a blanching temperature / oxygen content and time curve provided in an embodiment of the present application;

[0033] Figure 3 A schematic structural diagram of a steam oven provided in an embodiment of the present application. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solutions and advantages of this application more clear, the following further describes this application in detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0035] The following will describe in detail a method for blanching vegetables provided in an embodiment of the present application in conjunction with specific embodiments. Figure 1 A flow chart of a method for blanching vegetables provided in an embodiment of the present application is shown in FIG. Figure 1 The specific steps are as follows:

[0036] Step 101: Obtain the names of vegetables to be blanched input by the user.

[0037] In the prior art, blanching involves boiling vegetables in water at high temperatures. However, many nutrients in vegetables are water-soluble, and boiling can cause a significant loss of these nutrients. Therefore, to prevent nutrient loss during blanching, high-temperature steam from a steamer can be used to blanch vegetables. This inactivates various peroxidases while preserving the vegetables' nutrients. Because different vegetables have varying thicknesses and densities, the blanching duration required for each vegetable also varies. Therefore, when blanching vegetables, it is necessary to first obtain the names of the vegetables to be blanched. Subsequently, the blanching duration for the vegetables to be blanched is determined based on the vegetable names.

[0038] Step 102: determining the target blanching time and target heat preservation time of the vegetables to be blanched according to the names of the vegetables.

[0039] In practice, since the thickness and density of different vegetables are different, the blanching time required for blanching different vegetables is also different. Therefore, the target blanching time of the vegetables to be blanched can be determined according to the name of the vegetable. After blanching, the various peroxidase substances on the surface of the vegetables are inactivated, but there may still be residual enzyme substances. Therefore, the surface of the vegetables to be blanched can also be rinsed. In this way, both the inactivated enzyme substances can be rinsed away, and some residual enzyme substances can also be rinsed away, further ensuring the blanching effect and allowing the various peroxidase substances to separate from the vegetables to be blanched. Therefore, after the blanching stage of the vegetables to be blanched is completed, the vegetables to be blanched can also be kept warm. During the insulation stage, the heating source is turned off, and the high-temperature steam in the cavity of the steam oven dissipates heat, the temperature in the cavity decreases, and the high-temperature steam produces condensed water droplets. The condensed water droplets quickly elute the substances on the surface of the vegetables after blanching with the high-temperature steam, thereby separating the oxidase substances on the surface, further extending the storage period of the vegetables. Since different vegetables require different rinsing times, for example, if the vegetables to be blanched are green vegetables, the condensed water droplets will not easily slide off the vegetables. If the insulation time is too long, the nutrients in the vegetables may dissolve in the condensed water droplets. Therefore, the insulation time required for the green vegetables is shorter. If the vegetables to be blanched are broccoli, the condensed water droplets will easily slide off the vegetables. The insulation time can be appropriately increased to ensure that the substances on the surface of the broccoli are quickly washed away. Therefore, the insulation time required for blanching different vegetables is also different. Therefore, according to the name of the vegetable, determine the target blanching time and target insulation time for the vegetables to be blanched.

[0040] Specifically, the specific operations of executing the step of determining the target blanching time and target heat preservation time of the vegetables to be blanched according to the names of the vegetables can be as follows.

[0041] According to the pre-stored correspondence between the vegetable names, the blanching time and the heat preservation time, the target blanching time and the heat preservation time corresponding to the vegetable names of the vegetables to be blanched are queried.

[0042] During implementation, technicians predetermine the required blanching and holding times for each vegetable based on its name. The steam oven then stores the correspondence between the vegetable name, blanching time, and holding time. Based on the vegetable name, the steam oven searches for the target blanching and holding times corresponding to the vegetable name.

[0043] For example, when the vegetable to be blanched is spinach, the target blanching time is 15 seconds and the target heat preservation time is 15 seconds. When the vegetable to be blanched is broccoli, the target blanching time is 35 seconds and the target heat preservation time is 50 seconds.

[0044] Furthermore, before the steam oven enters the blanching stage, in order to make the cavity temperature and oxygen content in the steam oven more in line with the blanching requirements, it is necessary to preheat first. The specific steps are as follows.

[0045] In step 1, the steam oven enters the preheating stage. According to the second steam power, the steam generator is controlled to spray high-temperature steam into the cavity of the steam oven, and according to the second heating power, the heating bottom pipe is controlled to heat, and the second cavity temperature and the second oxygen content in the cavity of the steam oven are collected.

[0046] In practice, before the steam oven enters the blanching stage, in order to make the cavity temperature and oxygen content in the steam oven more in line with the blanching requirements, it is necessary to preheat first. Therefore, before blanching, the steam oven first enters the preheating stage. Because the polyphenol oxidase in vegetables undergoes enzymatic browning under the action of oxygen, causing the vegetables to discolor and become stale, enzymatic browning is more suitable for occurring at higher temperatures. Therefore, when blanching vegetables through the high-temperature steam of the steam oven, there are certain requirements not only for the temperature in the cavity, but also for the oxygen content in the cavity. This is to better further prevent the vegetables from undergoing oxidation reactions with oxygen, resulting in enzymatic browning. Under the action of the steam generator and the heating bottom pipe, the high-temperature steam fills the cavity of the steam oven as much as possible, squeezing out the oxygen in the cavity, so that the oxygen content reaches the preset requirements. In order to ensure that the cavity temperature and oxygen content in the steam oven meet the blanching requirements quickly during blanching, the steam oven first enters a preheating phase before the steam oven enters the blanching phase. The steam generator is controlled to spray high-temperature steam into the cavity of the steam oven according to the second steam power, and the bottom heating tube is controlled to heat according to the second heating power. The second steam power can be 1000W, and the second heating power can be 200W. When the cavity temperature and oxygen content in the steam oven meet the blanching requirements, the subsequent blanching phase can begin. Therefore, during the preheating phase, the second cavity temperature and second oxygen content in the cavity of the steam oven can be collected in real time.

[0047] Step 2: When it is detected that the second cavity temperature is equal to the preset temperature threshold and the second oxygen content is less than the preset oxygen content threshold, a preheating end prompt message is output. The preheating end prompt message is used to prompt the user that the preheating stage is over.

[0048] During implementation, the second cavity temperature and second oxygen content within the steam oven cavity are collected in real time. When the cavity temperature and oxygen content within the steam oven meet the requirements for blanching, the subsequent blanching phase can begin. When the second cavity temperature is detected to be equal to a preset temperature threshold and the second oxygen content is less than the preset oxygen content threshold, a preheating end prompt is output, notifying the user of the end of the preheating phase. The preset temperature threshold is 102°C, and the preset oxygen content threshold is 1%. Since water boils at 100°C under atmospheric pressure, and a sealed cavity with high-temperature steam always has a certain pressure, the cavity temperature is above 101°C. Therefore, the preset temperature threshold can be 102°C. Excessively high second cavity temperatures are also undesirable, as this means that the energy content within the cavity will be too high compared to the energy of the heating tubes, resulting in a roasting effect. This will result in a low content of high-temperature steam within the cavity, and the oxygen content must not be below 1%. A continuous and stable supply of high-temperature steam is required, so the second cavity temperature should not be too high. When the second cavity temperature reaches a preset temperature threshold and the second oxygen content is less than a preset oxygen content threshold, the current environment in the steam oven meets the blanching requirements and the user can be prompted to begin blanching. Therefore, a preheating end prompt is output at this time to inform the user that the preheating phase has ended.

[0049] Step 103: After detecting that the vegetables to be blanched are placed in the steam oven, the steam oven enters the blanching temperature control and oxygen exhaust stage. According to the first steam power, the steam generator is controlled to spray high-temperature steam into the cavity of the steam oven. According to the first heating power, the heating bottom tube is controlled to heat, and the first cavity temperature and the first oxygen content in the cavity of the steam oven are collected.

[0050] During implementation, after detecting that a user has placed the vegetables to be blanched in the steam oven, the steam oven enters the blanching temperature control and oxygen removal phase. Although the steam oven first enters the preheating phase before entering the blanching temperature control and oxygen removal phase, ensuring that the environment within the steam oven meets the blanching requirements, the user opens the steam oven door when placing the vegetables to be blanched in the steam oven. Therefore, the environment within the steam oven cavity requires further temperature control and oxygen removal. Therefore, after detecting that the vegetables to be blanched have been placed in the steam oven, the steam oven enters the blanching temperature control and oxygen removal phase. The steam generator is controlled to spray high-temperature steam into the steam oven cavity according to a first steam power, and the bottom heating tube is controlled to heat according to a first heating power. Furthermore, a first cavity temperature and a first oxygen content within the steam oven cavity are collected. Since the vegetables to be blanched have already been placed in the steam oven, meaning the blanching process has already begun, in order to prevent enzymatic browning of the vegetables, the first cavity temperature and first oxygen content in the steam oven cavity must be brought to a specified level more quickly during the blanching temperature control and oxygen removal phase than during the preheating phase. Therefore, the first steam power is greater than the second steam power, and the first heating power is greater than the second heating power. The first steam power can be 1500W, and the first heating power can be 300W.

[0051] Step 104: When it is detected that the first cavity temperature is equal to the preset temperature threshold and the first oxygen content is less than the preset oxygen content threshold, the steam oven enters the blanching and enzyme inactivation stage, and controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to the second steam power, and controls the heating bottom tube to heat according to the second heating power; the first steam power is greater than the second steam power, and the first heating power is greater than the second heating power.

[0052] During implementation, when it is detected that the first cavity temperature is equal to the preset temperature threshold and the first oxygen content is less than the preset oxygen content threshold, the steam oven enters the blanching and enzyme inactivation stage. In the blanching and enzyme inactivation stage, the vegetables to be blanched are blanched, and the steam generator and the bottom heating tube are controlled to maintain the first cavity temperature and the first oxygen content in the steam oven. Therefore, when the steam oven enters the blanching and enzyme inactivation stage, the steam generator is controlled to spray high-temperature steam into the cavity of the steam oven according to the second steam power, and the bottom heating tube is controlled to heat according to the second heating power. The first steam power and the first heating power of the blanching temperature control and oxygen removal stage more quickly make the cavity temperature and oxygen content of the steam oven reach the blanching requirements, while the blanching and enzyme inactivation stage only needs to be maintained. Therefore, the first steam power is greater than the second steam power, and the first heating power is greater than the second heating power. Among them, the preset temperature threshold is 102°C and the preset oxygen content threshold is 1%. The second steam power can be 1000W and the second heating power can be 200W.

[0053] Furthermore, during the blanching and enzyme inactivation stage, the blanching of the vegetables is primarily performed, and the steam generator and bottom heating tube are controlled to maintain a first cavity temperature and a first oxygen content within the steam oven. However, there may be times when the first cavity temperature and the first oxygen content within the steam oven do not meet the blanching requirements. Therefore, it is necessary to monitor the cavity conditions of the steam oven during the blanching and enzyme inactivation stage in real time. The specific steps for implementation are as follows.

[0054] Step A: During the blanching and enzyme inactivation stage of the steaming oven, a third cavity temperature and a third oxygen content in the cavity of the steaming oven are collected.

[0055] During implementation, since it is necessary to monitor the cavity temperature and oxygen content of the steam oven in real time during the blanching and enzyme inactivation stage, the third cavity temperature and third oxygen content in the cavity of the steam oven will be collected.

[0056] Step B: When it is detected that the temperature of the third cavity is lower than the preset temperature threshold, the second heating power for heating the bottom tube is increased according to the preset heating power increase value.

[0057] During implementation, during the blanching and enzyme inactivation stage, the steam generator and the bottom heating tube are controlled to maintain the cavity temperature and oxygen content in the steam oven to meet the blanching requirements. Therefore, it is necessary to collect the third cavity temperature in the cavity of the steam oven and compare it with the preset temperature threshold. When it is detected that the third cavity temperature is less than the preset temperature threshold, it means that the current internal cavity temperature no longer meets the blanching requirements. At this time, it is necessary to increase the power of the bottom heating tube and increase the cavity temperature. Therefore, when it is detected that the third cavity temperature is less than the preset temperature threshold, the second heating power of the bottom heating tube will be increased according to the preset heating power increase value. Further, when the third cavity temperature is greater than the preset temperature threshold and exceeds the preset fluctuation temperature, the bottom heating tube is turned off. Among them, the fluctuation temperature can be 2-5 degrees Celsius.

[0058] Step C: when it is detected that the third oxygen content is greater than or equal to the preset oxygen content threshold, the second steam power of the steam generator is increased according to the preset steam power increase value.

[0059] In practice, during the blanching and enzyme inactivation stage, the steam generator and the bottom heating tube are controlled to maintain the cavity temperature and oxygen content in the steam oven to meet the blanching requirements. Therefore, it is necessary to collect the third oxygen content of the steam oven and compare it with the third oxygen content. When it is detected that the third oxygen content is greater than or equal to the preset oxygen content threshold, it means that the current internal oxygen content no longer meets the blanching requirements. At this time, it is necessary to increase the power of the steam generator, increase the humidity of the cavity, and reduce the oxygen content. Therefore, when it is detected that the third oxygen content is greater than or equal to the preset oxygen content threshold, the second steam power of the steam generator will be increased according to the preset steam power increase value.

[0060] Step 105: When the blanching time reaches the target blanching time, the steam oven enters the heat preservation stage, and the steam generator and the bottom heating tube are turned off until the heat preservation time reaches the target heat preservation time.

[0061] During implementation, when the blanching time reaches the target blanching time, the steam oven enters the insulation stage, turns off the steam generator and the bottom heating tube, and stops heating until the insulation time reaches the target insulation time. During the insulation stage, there are no heating components turned on, the steam in the cavity dissipates heat, and the cavity temperature will drop below 100°C. Among them, according to the sealing mechanism of the steam oven, during the insulation stage, the oxygen content in the cavity is not higher than 5% within 60 seconds. The high-temperature steam in the cavity condenses to produce condensed water droplets, which quickly wash away the substances on the surface of the vegetables after blanching with high-temperature steam. Rinsing the surface of the vegetables to be blanched can not only wash away the inactivated enzyme substances, but also wash away the residual enzyme substances, further ensuring the blanching effect of the vegetables, so that a variety of peroxidase substances are separated from the vegetables to be blanched, and ultimately extend the storage period of the vegetables to be blanched.

[0062] Furthermore, when the heat preservation time reaches the target heat preservation time, a blanching end prompt message is output to inform the user that the blanching of the vegetables has been completed. The user can then remove the blanched vegetables, wrap them in plastic wrap or a fresh-keeping bag, and place them in the refrigerator, which can extend the shelf life by 3-5 days.

[0063] Furthermore, the blanching process can be: the steam oven develops the blanching function, preheats first, and after the preheating time is reached, the vegetables to be blanched are spread on the steaming plate or steaming rack, and the steam oven starts the blanching program (for example, blanching for 50 seconds, stopping the steaming and keeping warm for 30 seconds), and then takes it out after the end. The blanched vegetables are packaged with plastic wrap or a fresh-keeping bag and put in the refrigerator, which can extend the shelf life by 3-5 days. For example, blanching spinach: take 500g of spinach, put it on the steaming plate and steaming rack, and spread a layer on each. Considering that spinach contains substances such as oxalic acid, some of it can also be removed simultaneously. The steam oven selects the blanching function and preheats. After the preheating is completed, put in the steaming plate and steaming rack with spinach, start the blanching program (blanching for 15 seconds, stopping the steaming and keeping warm for 15 seconds), and then takes it out after the end. The spinach is packaged with plastic wrap or a fresh-keeping bag and put in the refrigerator, which can extend the shelf life by 3 days. For example, to blanch broccoli: take three florets of broccoli and lay them flat on a steaming tray or rack (to ensure the best effect, each floret can be split into three pieces), with the florets facing up and the stems facing down. Select the blanching function on the steam oven and preheat it. After preheating, place the broccoli on the steaming tray or rack and start the blanching process (blanch for 35 seconds, stop the steaming and keep warm for 50 seconds). After the process is complete, take the broccoli out of the steamer and wrap it with plastic wrap or a fresh-keeping bag and place it in the refrigerator. This can extend the shelf life by 3 days. For example, to blanch green beans: take 600g of green beans and lay them flat on a steaming tray (to ensure the best effect, try not to overlap them). Select the blanching function on the steam oven and preheat it. After the process is complete, place the broccoli on the steaming tray or rack and start the blanching process (blanch for 20 seconds, stop the steaming and keep warm for 40 seconds). After the process is complete, take the broccoli out of the steamer and wrap it with plastic wrap or a fresh-keeping bag and place it in the refrigerator. This can extend the shelf life by 5 days. Figure 2 This is a schematic diagram of a blanching temperature / oxygen content and time curve provided in an embodiment of the present application. Figure 2 As shown, the horizontal axis is time, and the vertical axis is the chamber temperature or oxygen content. The duration of the left portion is the blanching phase (blanching temperature control and oxygen removal phase + blanching enzyme inactivation phase), and the duration of the right portion is the holding phase. The corresponding target blanching time for this graph is 50 seconds, and the target holding time is 30 seconds. The chamber temperature rises rapidly during the blanching phase, and the oxygen content drops rapidly during the blanching phase. The upper curve is the chamber temperature curve, and the lower curve is the oxygen content curve.

[0064] The present invention provides a method for blanching vegetables using high-temperature steam, which destroys the activity of enzymes in the vegetables without destroying nutrients in the vegetables, thereby preventing the loss of nutrients in the vegetables. Furthermore, after the steam generator and the bottom heating tube are turned off, the chamber temperature drops below 100°C, and the steam in the chamber condenses to form water droplets. The water droplets can quickly elute the enzymes in the blanched vegetables, further rinsing away any enzymes that may not have been inactivated.

[0065] It should be understood that although Figure 1The steps in the flowchart are shown in sequence as indicated by the arrows, but these steps are not necessarily executed in the order indicated by the arrows. Unless otherwise specified in this document, there is no strict order restriction for the execution of these steps, and these steps can be executed in other orders. In addition, Figure 1 At least part of the steps may include multiple steps or multiple stages. These steps or stages are not necessarily performed at the same time, but can be performed at different times. The order of execution of these steps or stages is not necessarily one by one, but can be performed in turn or alternately with other steps or at least part of the steps or stages in other steps.

[0066] It can be understood that the same / similar parts between the various embodiments of the above method in this specification can be referred to each other, and each embodiment focuses on the differences from other embodiments. For related parts, please refer to the description of other method embodiments.

[0067] The present application also provides a steam oven, such as Figure 3 As shown, the steam oven is provided with a steam generator, a heating bottom pipe, a temperature sensor, an oxygen sensor and a controller; the device includes:

[0068] The steam generator 301 is used to spray high-temperature steam into the cavity of the steam oven according to the instructions of the controller 305;

[0069] The heating bottom tube 302 is used to heat according to the instructions of the controller 305;

[0070] The temperature sensor 303 is used to collect the cavity temperature of the oven cavity and send the collected cavity temperature to the controller 305;

[0071] The oxygen sensor 304 is used to collect the oxygen content in the cavity of the steam oven and send the collected oxygen content to the controller 305;

[0072] The controller 305 is used to obtain the name of the vegetables to be blanched input by the user, and determine the target blanching time and target heat preservation time of the vegetables to be blanched according to the vegetable name. After detecting that the vegetables to be blanched are placed in the steam oven, the steam oven enters the blanching temperature control and oxygen exhaust stage, and controls the steam generator 301 to spray high-temperature steam into the cavity of the steam oven according to the first steam power, controls the heating bottom tube 302 to heat according to the first heating power, and receives the first cavity temperature of the cavity of the steam oven sent by the temperature sensor 303 and the first oxygen content sent by the oxygen sensor 304. When the detection When the first cavity temperature is equal to the preset temperature threshold and the first oxygen content is less than the preset oxygen content threshold, the steam oven enters the blanching and enzyme inactivation stage, and controls the steam generator 301 to spray high-temperature steam into the cavity of the steam oven according to the second steam power, and controls the heating bottom tube 302 to heat according to the second heating power, the first steam power is greater than the second steam power, and the first heating power is greater than the second heating power; when the blanching time reaches the target blanching time, the steam oven enters the insulation stage, and turns off the steam generator 301 and the heating bottom tube 302 until the insulation time reaches the target insulation time.

[0073] The present invention provides a steam oven that uses high-temperature steam from the steam oven to blanch vegetables, thereby destroying the activity of enzymes in the vegetables without destroying nutrients in the vegetables, thereby preventing the loss of nutrients in the vegetables. Furthermore, after the steam generator and the bottom heating tube are turned off, the cavity temperature drops below 100°C, and the steam in the cavity condenses to form water droplets. The water droplets can quickly elute the enzymes in the blanched vegetables, further rinsing away any enzymes that may not have been inactivated.

[0074] For specific definitions of the steam oven, please refer to the definitions of the vegetable blanching method above and will not be repeated here. Each module in the steam oven described above can be implemented in whole or in part through software, hardware, or a combination thereof. Each of the modules described above can be embedded in or independent of a processor in a computer device in hardware form, or can be stored in a computer device memory in software form, so that the processor can call and execute the corresponding operations of each module.

[0075] Those skilled in the art will appreciate that all or part of the processes in the above-mentioned embodiments can be implemented by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to memory, storage, database or other media used in the embodiments provided in this application can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM) or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).

[0076] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0077] It should also be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for display, data for analysis, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0078] Each embodiment in this specification is described in a related manner. Similar parts between the various embodiments can be referred to in conjunction with each other. Each embodiment focuses on the differences between the other embodiments. In particular, the system embodiment is generally similar to the method embodiment, so the description is relatively simple. For related parts, refer to the description of the method embodiment.

[0079] The technical features of the above embodiments can be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0080] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A method for blanching vegetables, characterized in that: The method comprises: Get the name of the vegetable to be blanched input by the user; Determining the target blanching time and target heat preservation time of the vegetables to be blanched according to the vegetable names; After detecting that the vegetables to be blanched are placed in the steam oven, the steam oven enters the blanching temperature control and oxygen exhaust stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to a first steam power, controls the heating bottom tube to heat according to a first heating power, and collects a first cavity temperature and a first oxygen content in the cavity of the steam oven; When it is detected that the first cavity temperature is equal to a preset temperature threshold and the first oxygen content is less than a preset oxygen content threshold, the steam oven enters the blanching and enzyme inactivation stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to a second steam power, and controls the bottom heating tube to heat according to a second heating power; the first steam power is greater than the second steam power, and the first heating power is greater than the second heating power; When the blanching time reaches the target blanching time, the steam oven enters the insulation stage, and the steam generator and the heating bottom tube are turned off until the insulation time reaches the target insulation time. During this stage, the steam in the inner cavity condenses to form water droplets, which can quickly elute the enzymes in the vegetables to be blanched.

2. The method according to claim 1, characterized in that Before the steam oven enters the blanching temperature control and oxygen exhaust stage, the method further comprises: The steam oven enters a preheating stage, controls the steam generator to spray high-temperature steam into the cavity of the steam oven according to the second steam power, controls the bottom heating pipe to heat according to the second heating power, and collects a second cavity temperature and a second oxygen content in the cavity of the steam oven; When it is detected that the second cavity temperature is equal to the preset temperature threshold and the second oxygen content is less than the preset oxygen content threshold, a preheating end prompt message is output, and the preheating end prompt message is used to prompt the user that the preheating stage is over.

3. The method according to claim 1, characterized in that Determining a target blanching time and a target heat preservation time for the vegetables to be blanched according to the vegetable names includes: According to the pre-stored correspondence between the vegetable name, the blanching time and the heat preservation time, the target blanching time and the target heat preservation time corresponding to the vegetable name of the vegetable to be blanched are queried.

4. The method according to claim 1 or 2, characterized in that The first steam power is greater than 1000W and less than 2500W, the second steam power is greater than 600W and less than 1800W, the first heating power is greater than 300W and less than 600W, and the second heating power is greater than 150W and less than 450W.

5. The method according to claim 1 or 2, characterized in that The preset temperature threshold is 102° C., and the preset oxygen content threshold is 1%.

6. The method according to claim 1, characterized in that The method further comprises: When the heat preservation time reaches the target heat preservation time, a blanching end prompt message is output, and the blanching end prompt message is used to prompt the user that the blanching of the vegetables to be blanched has been completed.

7. The method according to claim 1, characterized in that The method further comprises: In the blanching and enzyme inactivation stage of the steaming oven, collecting a third cavity temperature and a third oxygen content in the cavity of the steaming oven; When it is detected that the temperature of the third cavity is lower than the preset temperature threshold, the second heating power of the bottom heating tube is increased according to the preset heating power increase value; When it is detected that the third oxygen content is greater than or equal to the preset oxygen content threshold, the second steam power of the steam generator will be increased according to a preset steam power increase value.

8. The method according to claim 1, characterized in that When the vegetables to be blanched are spinach, the target blanching time is greater than 13 seconds and less than 17 seconds, and the target heat preservation time is greater than 13 seconds and less than 17 seconds.

9. The method according to claim 1, characterized in that When the vegetable to be blanched is broccoli, the target blanching time is greater than 32 seconds and less than 39 seconds, and the target heat preservation time is greater than 45 seconds and less than 55 seconds.

10. A steam oven, characterized in that: The steam oven is provided with a steam generator, a heating bottom pipe, a temperature sensor, an oxygen sensor and a controller; The controller is used to control the steam generator, the heating bottom tube, the temperature sensor and the oxygen sensor to implement the vegetable blanching method according to any one of claims 1 to 9.

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