Cooking method and device, cooking apparatus, storage medium

Abstract

The embodiment of the application discloses a cooking method, comprising: in response to the condition that purine-containing food is cooked in a cooking cavity, heating the purine-containing food in a first-stage temperature rising stage; controlling the heating temperature of a first-stage constant temperature stage to be in a first temperature range and maintaining the first temperature range for a first time length; the first temperature range is an activity temperature range of endogenous enzymes in the food; in a first-stage water draining stage, molecules obtained after purine is dissolved out are drained out of the food by water, so that the content of purine in the food is reduced.

Description

Technical Field

[0001] The embodiments of this application relate to, but are not limited to, the field of household appliances, and relate to, but are not limited to, cooking methods and apparatus, cooking equipment, and storage media. Background Technology

[0002] Currently, the number of people with hyperuricemia, gout, or potential gout is large and increasing year by year. A long-term high-purine diet is the main cause of gout incidence, therefore, it is necessary to control the purine content in the diet. Although cooking can reduce the purine content of food, there is a lack of electrical products specifically designed for purine reduction; furthermore, industrial purine reduction technology is still in the early stages of research, resulting in inconsistent effectiveness. Summary of the Invention

[0003] This application provides a cooking method and apparatus, cooking equipment, and storage medium.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] In a first aspect, embodiments of this application provide a cooking method, the method comprising: in response to cooking an ingredient containing purines placed in a cooking cavity, in a first heating stage, heating the ingredient containing purines; in a first constant temperature stage, controlling the heating temperature of the constant temperature stage within a first temperature range and maintaining it for a first duration; the first temperature range being the activity temperature range of endogenous enzymes in the ingredient; and in a first drainage stage, draining the molecules obtained after the purines are dissolved through water from the ingredient, thereby reducing the purine content in the ingredient.

[0006] Secondly, embodiments of this application provide a cooking device, the device comprising: a cooking chamber for holding ingredients containing purines; a heating component for heating the ingredients containing purines; a timing component for determining a first duration of maintaining a constant temperature phase in a first stage; a temperature detection component for detecting the heating temperature of the first stage; a drainage component for draining the ingredients containing purines through water; and a control component for: in response to cooking the ingredients containing purines held in the cooking chamber, controlling the heating component to heat the ingredients containing purines during the heating phase of the first stage; controlling the heating temperature of the constant temperature phase within a first temperature range and maintaining it for the first duration based on the temperature detection component during the constant temperature phase of the first stage; the first temperature range being the activity temperature range of endogenous enzymes; and controlling the drainage component to drain the ingredients containing purines through water during the drainage phase of the first stage, thereby reducing the purine content in the ingredients.

[0007] Thirdly, embodiments of this application provide a cooking apparatus, the apparatus comprising: a heating module, configured to heat the purine-containing food in a first heating phase in response to cooking a purine-containing food placed in a cooking chamber; a control module, configured to control the heating temperature in the first constant temperature phase within a first temperature range and maintain it for a first duration; the first temperature range being the activity temperature range of endogenous enzymes in the food; and a drainage module, configured to drain the molecules obtained after purine dissolution through water from the food in the first drainage phase, thereby reducing the purine content in the food.

[0008] Fourthly, embodiments of this application provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a control component, implements the steps in the above-described method.

[0009] The beneficial effects of the technical solutions provided in this application include at least the following:

[0010] In the above embodiment, firstly, in response to cooking the purine-containing ingredients placed in the cooking cavity, the purine-containing ingredients are heated in the first heating stage. This allows the temperature of the ingredients to rise continuously during cooking, thereby enhancing the activity of endogenous enzymes that promote the thermal dissolution of purines. Then, in the first isothermal stage, the heating temperature is controlled within a first temperature range and maintained for a first duration. The first temperature range is the activity temperature range of the endogenous enzymes in the ingredients. This is achieved by maintaining a constant temperature for the first duration, further stimulating the activity of the endogenous enzymes, enhancing the efficiency of purine dissolution, and promoting the dissolution of purines from the ingredients. Finally, in the first drainage stage, the molecules obtained after purine dissolution are drained from the ingredients through water. This allows the dissolved purines to be drained from the ingredients, and when water is added again, the water concentration is low. The concentration difference between the ingredients and water further promotes the dissolution of purines, thereby reducing the purine content in the ingredients. Attached Figure Description

[0011] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort, wherein:

[0012] Figure 1A A schematic flowchart of a cooking method provided in an embodiment of this application;

[0013] Figure 1B A schematic diagram of heating temperatures at different cooking stages provided for embodiments of this application;

[0014] Figure 2A A schematic flowchart of a cooking method provided in an embodiment of this application;

[0015] Figure 2B A schematic diagram of heating temperatures at different cooking stages provided for embodiments of this application;

[0016] Figure 3 A schematic flowchart of a cooking method provided in an embodiment of this application;

[0017] Figure 4A A schematic flowchart of a cooking method provided in an embodiment of this application;

[0018] Figure 4B A schematic diagram of heating temperatures at different cooking stages provided for embodiments of this application;

[0019] Figure 4C A schematic diagram of heating temperatures at different cooking stages provided for embodiments of this application;

[0020] Figure 5 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application;

[0021] Figure 6 A schematic diagram of heating temperatures at different cooking stages provided for embodiments of this application;

[0022] Figure 7 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application;

[0023] Figure 8 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. The following embodiments are used to illustrate this application, but are not intended to limit the scope of this application. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0025] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0026] It should be noted that the terms "first, second, and third" used in the embodiments of this application are merely to distinguish similar objects and do not represent a specific ordering of objects. It is understood that "first, second, and third" can be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.

[0027] It will be understood by those skilled in the art that, unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments of this application pertain. It should also be understood that terms such as those defined in general dictionaries should be understood to have a meaning consistent with their meaning in the context of the prior art, and should not be interpreted in an idealized or overly formal sense unless specifically defined as herein.

[0028] Figure 1A A schematic flowchart of a cooking method provided in an embodiment of this application is shown below. Figure 1A As shown, the method includes at least the following steps:

[0029] Step S101: In response to cooking the purine-containing ingredients placed in the cooking cavity, the purine-containing ingredients are heated during the heating phase of the first stage.

[0030] Here, the cooking chamber can be a container that is closed at the bottom and sealed at the top with a lid. The cooking chamber can be used to add water, stir ingredients, or remove the seed coat of ingredients.

[0031] Here, the purine-containing foods can be at least one of the following: aquatic products, livestock and poultry meat, soy products, edible fungi, and fruits and vegetables. The purine-containing foods include at least the common purines such as adenine, guanine, xanthine, and hypoxanthine.

[0032] Step S102, in the constant temperature stage of the first stage, the heating temperature of the constant temperature stage is controlled within a first temperature range and maintained for a first duration; the first temperature range is the activity temperature range of endogenous enzymes in the food.

[0033] Here, the ingredient can be soybeans, and the endogenous enzyme in the ingredient can be a soybean endogenous enzyme that promotes the dissolution of purines from soybeans.

[0034] The first temperature range can be (40 degrees Celsius, 70 degrees Celsius). At temperatures of (40 degrees Celsius, 70 degrees Celsius), the activity of endogenous enzymes in the food can be stimulated, promoting the thermal dissolution of purines and achieving liquid-mass transfer.

[0035] For example, at 60°C, various purine components in soybeans, such as adenine and guanine, can dissolve within 180 minutes.

[0036] In step S103, during the first stage of drainage, the molecules obtained after purine dissolution are drained from the food through water to reduce the purine content in the food.

[0037] In one feasible approach, the purine content in the food can be reduced by adding water to the food after the purines have dissolved, and then draining the water to wash away the molecules of purines that have dissolved and adhered to the surface of the food.

[0038] In one feasible approach, the purine content in the food can be reduced by adding water to the cooking cavity before the first heating stage and draining the water containing purine molecules after dissolution during the first drainage stage.

[0039] For example, the heating temperatures at different cooking stages are as follows: Figure 1B As shown, in the first stage of heating stage 11, the ingredients and cooking cavity are continuously heated to rapidly reach T1 (60°C); in the first stage of constant temperature stage 12, the temperature is maintained from T1 to t1 for a duration; in the first stage of drainage stage 13, the molecules obtained after purine dissolution are drained from the ingredients through water, completing the purine reduction process of the ingredients; finally, the purine-reduced ingredients are stirred and pulped 14.

[0040] In the above embodiment, firstly, in response to cooking the purine-containing ingredients placed in the cooking cavity, the purine-containing ingredients are heated in the first heating stage. This allows the temperature of the ingredients to rise continuously during cooking, thereby enhancing the activity of the endogenous enzymes that promote the thermal dissolution of purines. Then, in the first isothermal stage, the heating temperature is controlled within a first temperature range and maintained for a first duration. The first temperature range is the activity temperature range of the endogenous enzymes in the ingredients. This is achieved by maintaining a constant temperature for the first duration, further stimulating the activity of the endogenous enzymes, increasing the efficiency of purine dissolution, and promoting the dissolution of purines from the ingredients. Finally, in the first drainage stage, the molecules obtained after purine dissolution are drained from the ingredients through water. This allows the dissolved purines to be drained from the ingredients, and when water is added again, the water concentration is lower. The concentration difference between the ingredients and water further promotes the dissolution of purines, thereby reducing the purine content in the ingredients.

[0041] Figure 2A A schematic flowchart of a cooking method provided in an embodiment of this application is shown below. Figure 2A As shown, the method includes at least the following steps:

[0042] Step S201: In response to cooking the purine-containing ingredients in the cooking cavity, water is injected into the cooking cavity during the water injection stage of the first stage, so that the molecules obtained after the purine is dissolved are dissolved in the water during the constant temperature stage of the first stage.

[0043] Here, the water injected into the cooking cavity can exceed the food, allowing the food to be immersed in the water and promoting the dissolution of purines in the food.

[0044] Step S202, in the first stage of heating, the food containing purines is heated;

[0045] Step S203: In the first stage of constant temperature, the heating temperature of the constant temperature stage is controlled within a first temperature range and maintained for a first duration; the first temperature range is the activity temperature range of the endogenous enzymes in the food.

[0046] Step S204, in the first stage of drainage, water containing the dissolved molecules is drained to reduce the purine content in the food.

[0047] In one possible implementation, the method further includes: obtaining the total duration of purine reduction of the food ingredient; and repeatedly executing the heating phase, the constant temperature phase, the drainage phase, and the water injection phase of the first stage in sequence until the total duration is reached.

[0048] For example, when the cooking method is repeated once, it includes the following cooking stages: Figure 2B As shown, in the first stage, water is added to the cooking cavity in the water injection stage 20. In the first stage, heating stage 21, the ingredients and cooking cavity are continuously heated, rapidly reaching T1 (60°C). In the first stage, temperature is maintained from T1 to t1 for a duration of t1. In the first stage, water is drained in the water stage 23, the molecules obtained after purine dissolution are drained from the ingredients, completing the purine reduction process. After repeating stages 20 to 23 of the first stage, the set total purine reduction time is reached, completing the purine reduction process of the ingredients. The purine-reduced ingredients are then blended and pulped in stage 24.

[0049] In the above embodiments, on the one hand, in response to cooking the purine-containing ingredients held in the cooking cavity, water is injected into the cooking cavity during the first stage of water injection; and during the first stage of water drainage, the water containing the dissolved molecules is drained to reduce the purine content in the ingredients. In this way, by injecting water, the purines in the ingredients can be dissolved in the water, and by draining water, the solution containing the dissolved purine molecules can be drained, promoting further dissolution of purines in the ingredients and improving the purine-reducing effect of the ingredients.

[0050] On the other hand, the total time for reducing purines in the food is obtained; the heating stage, the constant temperature stage, the drainage stage, and the water injection stage of the first stage are repeated sequentially until the total time is reached; in this way, by increasing the cyclic heating process and the multiple water injection and drainage, the total amount of purine molecules dissolved in the water can be increased, thereby reducing the purine content in the food.

[0051] Figure 3 A schematic flowchart of a cooking method provided in an embodiment of this application is shown below. Figure 3 As shown, after step S204, the method further includes at least the following steps:

[0052] Step S301: After the drainage stage in the first stage, water is injected into the cooking cavity in the water injection stage in the second stage.

[0053] Step S302: In the second stage of heating, the purine-containing food is heated until the heating temperature reaches the second temperature range.

[0054] For example, the second temperature range can be (80℃, 100℃). Within this range, high temperatures can promote the rapid dissolution of purine components in a short time. For instance, at 100℃, purine components in soybeans can dissolve within 10 minutes.

[0055] Step S303: In the constant temperature stage of the second stage, the heating temperature is controlled within a second temperature range and maintained for a second duration, wherein the minimum value of the second temperature range is greater than the maximum value of the first temperature range.

[0056] Here, in one possible implementation, the maximum value of the second temperature range is the boiling point temperature of the water in the cooking cavity.

[0057] For example, in the second stage of the constant temperature phase, the heating temperature is controlled between (80°C and 100°C).

[0058] Step S304, in the second stage of drainage, the molecules obtained after the purines are dissolved are drained from the food through water to reduce the purine content in the food.

[0059] Step S305: Repeat the second stage of water injection, the second stage of heating, the second stage of temperature control, and the second stage of drainage in sequence until the total time is reached.

[0060] In one feasible approach, the number of times the above steps are repeated is n = (t - t1) / t2.

[0061] For example, Figure 6 This is a schematic diagram showing the heating temperatures at different cooking stages provided in the embodiments of this application, such as... Figure 6 As shown, the cooking method includes the following cooking stages:

[0062] In the first stage of water injection 61: ingredients are added to the mixing chamber; and water is added;

[0063] In the first stage of heating, stage 62: the heating element is controlled to heat the water and food.

[0064] In the first stage of constant temperature stage (medium temperature immersion stage T1) 63: control the heating temperature at (40℃, 70℃);

[0065] In the first stage of drainage, stage 64: water containing dissolved purines is drained;

[0066] In the second stage, water is injected into the stirring chamber in stage 65.

[0067] In the second stage of heating, 66, the ingredients and water are heated until the heating temperature reaches (80℃, 100℃).

[0068] In the second stage of the constant temperature phase 67, the heating temperature is controlled within (80°C, 100°C);

[0069] In the second stage, drainage stage 68, water containing dissolved purines is discharged;

[0070] In one possible implementation, the second stage heating stage 66, the second stage isothermal stage 67, and the second stage drainage stage 68 are repeatedly performed in sequence.

[0071] In one feasible approach, after repeatedly performing the above steps to obtain ingredients with reduced purine content, a pulping stage 69 is performed to pulp the ingredients into a paste.

[0072] For example, in the first stage of water injection, based on the user's settings, soybeans and water are automatically added, the heating program is started, the temperature is quickly raised to T1 (60°C), and maintained for a duration of t1 (20 min);

[0073] Secondly, the purine components dissolved in the water in the mixing chamber are discharged into the waste receiving container through the waste discharge channel;

[0074] Secondly, it automatically fills in water and rapidly heats up to T2 (100℃), and maintains the temperature for a duration of t2 (10 min);

[0075] Next, discharge the purine components dissolved in the water in the stirring chamber into the waste collection container; repeat the above steps until the set total time t for purine reduction is reached, thus completing the purine reduction process of soybeans.

[0076] Finally, the soybeans with reduced purine content are blended into a paste.

[0077] Through the above cooking process, before cooking, the purine content of soybeans is greater than 150 mg / 100g, which is a high-purine food. The processed soy milk is also a medium-purine food. After cooking, the purine content of soy milk made from soybeans is reduced by 40%.

[0078] In the above embodiments, the use of a second heating stage and a second isothermal stage can activate the activity of endogenous enzymes during the medium-temperature soaking stage, promoting the dissolution of purines. Then, high-temperature heating can further promote the rapid dissolution of purines. While achieving the same effect of reducing purines, the duration of the medium-temperature soaking stage is reduced, thereby reducing the user's purine intake and thus reducing the possibility of the user developing high uric acid due to excessive purine intake.

[0079] Figure 4A A schematic flowchart of a cooking method provided in an embodiment of this application is shown below. Figure 4A As shown, the method includes at least the following steps:

[0080] In step S401, in response to cooking the purine-containing ingredients placed in the cooking cavity, the purine-containing ingredients are heated during the heating phase of the first stage.

[0081] Step S402, in the constant temperature stage of the first stage, the heating temperature of the constant temperature stage is controlled within a first temperature range and maintained for a first duration; the first temperature range is the activity temperature range of the endogenous enzymes in the food.

[0082] Step S403: During the constant temperature phase of the first stage, the ingredients are stirred to increase the dissolution of the purines during the constant temperature phase of the first stage.

[0083] For example, the cooking device can be a container with a stirring or grinding component, such as an automatic soymilk maker or a high-speed blender. Figure 4B As shown, during the first stage of constant temperature soaking 41, a stirring program can be started at a speed of 500 rpm to 3000 rpm for 10 seconds to 2 minutes to increase the dissolution of purines in soybeans. The dissolved purines are then discharged into the waste collection container through the waste discharge channel to reduce the purine content in soybeans.

[0084] In step S404, during the first stage of drainage, the molecules obtained after purine dissolution are drained from the food through water to reduce the purine content in the food.

[0085] In one possible implementation, the method further includes: step S405, pulverizing the ingredients to break them down before the drainage stage of the first stage, and increasing the dissolution of the purines during the isothermal stage of the first stage.

[0086] For example, when the cooking device is a container with a stirring or grinding component, after adding soybeans, as... Figure 4C As shown, before the first stage of water injection, the stirring program 42 can be started first, with the speed between 500r / min and 3000r / min and the stirring time generally controlled between 10s and 1min. This can slightly break the ingredients to increase the dissolution of purines in soybeans. Then, water is added for soaking and the temperature is raised to the first temperature range. Finally, the dissolved purines are discharged into the waste collection container through the waste discharge channel to reduce the purine content in soybeans.

[0087] In one possible implementation, step S405 and step S403 may include at least one of them. For example, the cooking method can achieve the effect of increasing purine dissolution through step S403, or through step S405, or by adding step S405 before the water-filling stage in the first stage and adding step S403 during the constant temperature stage in the first stage, thereby achieving the effect of increasing purine dissolution.

[0088] In one possible implementation, the method further includes at least one of the following:

[0089] Before the first stage of constant temperature, the food is baked for a third time within a third temperature range;

[0090] Prior to the first stage of drainage, a promoter is added to the food ingredients, wherein the promoter is used to promote the dissolution of the purines;

[0091] In the first stage of drainage, a salt-containing substance is added to the water, and the water containing the salt-containing substance is electrolyzed to increase the dissolution of the purines in the first stage of isothermal stage.

[0092] Baking the ingredients can promote the dissolution of purines in the ingredients.

[0093] Here, the accelerator can be a weakly alkaline substance such as baking soda.

[0094] Here, the salt-containing substance can be a substance such as sodium sulfate that does not easily generate chlorine gas after electrolysis.

[0095] For example, prior to the isothermal stage of the first stage, the soybeans are roasted at a temperature of 100 to 150°C for 5 to 20 minutes to promote the dissolution of purines from the soybeans.

[0096] For example, baking soda is added to soybeans before the drainage stage in the first stage using a baking soda dispensing device to promote the dissolution of purine substances.

[0097] For example, water containing dissolved sodium sulfate is electrolyzed in the first stage of drainage using an electrolyzed water assembly, and the soybeans are soaked in the electrolyzed water to promote the dissolution of purines.

[0098] In one possible implementation, the purine-containing food is a food with its seed coat intact, and the method further includes:

[0099] Before the drainage stage in the first stage, the seed coat of the food is removed to remove purines from the seed coat, and the dissolution of the purines is increased during the isothermal stage in the first stage.

[0100] For example, such as Figure 4C As shown, before the first stage of water injection, the peeling program 43 can be started to peel grains such as beans, using methods including but not limited to dry peeling and wet peeling; then water is added for soaking.

[0101] In the above embodiments, on the one hand, the food ingredient is pulverized during the constant temperature stage of the first stage, or before the drainage stage of the first stage. This pulverization process breaks down the food ingredient, increasing the dissolution of purines. On the other hand, the seed coat of the food ingredient is removed before the drainage stage of the first stage. This removes purine components from the seed coat, improving the purine dissolution efficiency.

[0102] The cooking method described above will be illustrated below with reference to an embodiment. However, it is worth noting that this specific embodiment is only for better illustration of this application and does not constitute an improper limitation of this application.

[0103] This application provides a cooking device, using soybeans with seed coats as the ingredient containing purines, a stirring chamber as the cooking chamber, a drainage assembly consisting of a waste discharge channel and a waste collection container, a water injection assembly consisting of a water pump assembly and a water tank as an example for description. Figure 5 As shown, the cooking device includes:

[0104] The stirring chamber 51 is used to hold soybeans; the soybeans with reduced purine content are stirred to obtain a paste-like soybean paste.

[0105] Water tank 52 is used to hold water to be injected into the stirring chamber in order to dissolve the purines in the soybeans in the water;

[0106] A water pump assembly 53 is used to inject water from the water tank into the stirring chamber;

[0107] In one possible implementation, the water pump assembly 53 may include at least two water pumps, wherein one water pump is used in conjunction with a water tank to inject water from the water tank into the stirring chamber; and the other water pump is used to pump water containing dissolved purines from the top and discharge it into a waste container to reduce the purine content in the soybeans.

[0108] Waste discharge channel 54 is used to discharge water containing dissolved purines into a waste receiving container in order to reduce the purine content in the soybeans;

[0109] Waste receiving container 55 is used to hold the water containing dissolved purine molecules;

[0110] The receiving cup 56 is used to hold the soybean paste.

[0111] A detachable and washable pipe 57 is used to discharge the slurry of soybeans into the receiving cup;

[0112] Control valve 58 is used to control whether the slurry of soybeans is discharged into the receiving cup.

[0113] In one possible implementation, the cooking device further includes a heating component for heating the soybeans in the mixing chamber.

[0114] based on Figure 5 The cooking apparatus shown in this application provides a cooking method, which is illustrated using an example where the first temperature range is (40℃, 70℃) and the second temperature range is (80℃, 100℃). Figure 6 As shown, the method includes the following stages:

[0115] In the first stage of water injection 61: soybeans are added to the stirring chamber; and water is added;

[0116] In the first stage of heating, stage 62: the heating element is controlled to heat the water and soybeans;

[0117] In the first stage of constant temperature stage (medium temperature immersion stage T1) 63: control the heating temperature at (40℃, 70℃);

[0118] For example, when the heating temperature is (40℃, 70℃), the endogenous enzyme used to dissolve purines in soybeans is within its activity temperature range. At the above heating temperature, the activity of the endogenous enzyme can be increased, promoting purine dissolution. In one possible implementation, the purines may include various purine components such as adenine and guanine.

[0119] In one feasible method, the purine components in soybeans can be dissolved within 180 minutes at 60°C.

[0120] In one feasible approach, the cooking device can be a container equipped with a stirring or grinding component, such as an automatic soymilk maker or a high-speed blender. During the T1 soaking stage, a stirring program can be activated at a speed of 500 to 3000 rpm for 10 seconds to 2 minutes to increase the dissolution of purines from the soybeans. The dissolved purines are then discharged into a waste collection container through a waste discharge channel, thereby reducing the purine content in the soybeans.

[0121] In another possible approach, when the cooking device is a container with a stirring or grinding component, after adding soybeans, the stirring program can be started first, with a speed of 500 rpm to 3000 rpm and a duration of 10 seconds to 1 minute, which can slightly break down the ingredients to increase the dissolution of purines from the soybeans; then water is added to soak the soybeans and the temperature is raised to the first temperature range; finally, the dissolved purines are discharged into the waste collection container through the waste discharge channel, thereby reducing the purine content in the soybeans.

[0122] In another possible approach, before adding water to the cooking cavity, grains such as beans can be peeled using methods including, but not limited to, dry and wet peeling; then they can be soaked in water. This removes purines from the seed coat and accelerates the dissolution of purines.

[0123] In the first stage of drainage stage 64: water containing the dissolved molecules is discharged;

[0124] For example, by draining water, the purine components dissolved in the water can be discharged, thereby reducing the content of the purine components in soybeans.

[0125] In one feasible approach, the content of various purine components in soybeans can be reduced through stages 61 to 64. During this process, at least one water injection and drainage procedure can be initiated.

[0126] In the second stage, water is injected into the stirring chamber in stage 65.

[0127] In the second stage of heating, 66, the soybeans and water are heated until the heating temperature reaches (80℃, 100℃).

[0128] For example, within a temperature range of (80°C, 100°C), high temperatures can rapidly dissolve purine components in a short time. In one achievable manner, at 100°C, purine components in soybeans can dissolve within 10 minutes.

[0129] In the second stage of the constant temperature phase 67, the heating temperature is controlled within (80°C, 100°C);

[0130] In one feasible approach, the use of a second heating stage 66 and a second constant temperature stage 67 can activate the activity of endogenous enzymes in the food during the medium-temperature soaking stage 63, promoting the rapid dissolution of purines in a short time. While achieving the same effect of reducing purines, the duration of the medium-temperature soaking stage 63 is reduced, thereby reducing the user's purine intake and thus reducing the possibility of the user developing high uric acid due to excessive purine intake.

[0131] The second stage, drainage stage 68, involves discharging water containing the dissolved molecules;

[0132] In one possible implementation, the second stage heating stage 66, the second stage isothermal stage 67, and the second stage drainage stage 68 are repeatedly performed in sequence.

[0133] In one possible approach, after repeatedly performing the above steps to obtain soybeans with reduced purine content, a pulping stage 69 is performed to pulp the soybeans into a paste.

[0134] In one feasible approach, purines in soybeans are reduced through an automatic water inlet and outlet process, wherein there is a temperature difference between the temperature values ​​of the first and second constant-temperature stages, and water inlet and outlet can be performed for a fixed duration.

[0135] In one feasible approach, the relationship between the temperature values ​​and duration of the isothermal phases at different stages is shown in Table 1. The purine-lowering effect reaches its peak when maintained at temperature T1 for 3 hours, or at temperature T2 for 10 minutes.

[0136] Table 1. Temperature values ​​and duration of the isothermal phase in different stages.

[0137] Processing stage The first stage of constant temperature stage The second stage of constant temperature Duration <![CDATA[15min<t1<12h]]> <![CDATA[5min<t2<15min]]> temperature <![CDATA[T1:40-70℃]]> <![CDATA[T2:80-100℃]]>

[0138] In one feasible approach, stages 65 to 68 of the second phase are eliminated, and the duration of the medium-temperature soaking stage is extended to 3 hours; alternatively, the number of cycles of stages 61 to 64 of the first phase is increased, with multiple water ingress and drainage soakings, more than 3 times, which can achieve the effect of reducing soybean purines.

[0139] During the process, the cooking equipment first automatically adds soybeans and water based on the user's settings, starts the heating program, rapidly raises the temperature to T1 (60℃), and maintains it for t1 (20 minutes). Next, the equipment discharges the purine components dissolved in the water from the mixing chamber into the waste collection container via the waste discharge channel. Then, it automatically adds water and rapidly raises the temperature to T2 (100℃), maintaining it for t2 (10 minutes). Again, the equipment discharges the purine components dissolved in the water from the mixing chamber into the waste collection container. These steps are repeated until the set total purine reduction time t is reached, completing the purine reduction process of the soybeans. Finally, the purine-reduced soybeans are blended into a paste. Through this cooking process, before cooking, the purine content of soybeans is greater than 150 mg / 100 g, classifying them as a high-purine food. After cooking, the purine content in the soy milk made from the soybeans is reduced by 40%.

[0140] In one feasible approach, the number of times the above steps are repeated is n = (t - t1) / t2.

[0141] In the above embodiments, the water injection assembly consisting of a water pump and a water tank enables the cooking equipment to automatically fill with water. Using the automatically filling cooking equipment and the above cooking method to process soybeans can reduce the content of purine components in soybeans.

[0142] Based on the foregoing embodiments, this application provides another cooking device, wherein the control device includes the included modules, which can be implemented by the control components in the cooking equipment; of course, it 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.

[0143] Figure 7 This is a schematic diagram of the composition of a cooking device provided in an embodiment of this application, as shown below. Figure 7 As shown, the device 700 includes a heating module 710, a control module 720, and a drainage module 730, wherein:

[0144] The heating module 710 is used to heat the purine-containing food in the first heating stage in response to cooking the food containing purine in the cooking cavity.

[0145] The control module 720 is used to control the heating temperature of the constant temperature stage in the first stage within a first temperature range and maintain it for a first duration; the first temperature range is the activity temperature range of the endogenous enzymes in the food.

[0146] The drainage module 730 is used in the first stage of drainage to remove the molecules obtained after purine dissolution from the food ingredient through water, thereby reducing the purine content in the food ingredient.

[0147] In some possible embodiments, the first stage further includes a water injection stage, and the device further includes a water injection module, wherein: the water injection module is configured to inject water into the cooking cavity during the water injection stage of the first stage in response to cooking the purine-containing food contained in the cooking cavity, so as to dissolve the molecules obtained after the purine is dissolved in the water during the constant temperature stage of the first stage; the drainage module 730 is further configured to: drain the water containing the dissolved molecules during the drainage stage of the first stage, so as to reduce the purine content in the food.

[0148] In some possible embodiments, the device further includes an acquisition module, wherein: the acquisition module is configured to acquire the total duration of purine reduction of the food ingredient; the control module 720 is further configured to: repeatedly execute the heating stage, the constant temperature stage, the drainage stage, and the water injection stage of the first stage in sequence until the total duration is reached.

[0149] In some possible embodiments, the water injection module is further configured to: inject water into the cooking cavity in the second water injection phase after the first drainage phase; the heating module 710 is further configured to heat the purine-containing food in the second heating phase until the heating temperature reaches a second temperature range; the control module 720 is further configured to control the heating temperature within the second temperature range and maintain it for a second duration in the second constant temperature phase, wherein the minimum value of the second temperature range is greater than the maximum value of the first temperature range; repeating the second water injection phase, the second heating phase, the second constant temperature phase, and the second drainage phase sequentially until the total duration is reached; the drainage module 730 is configured to drain the molecules obtained after the purines are dissolved through water from the food in the second drainage phase to reduce the purine content in the food.

[0150] In some possible embodiments, the apparatus further includes a stirring module for stirring the ingredients during the isothermal phase of the first stage to increase the dissolution of the purines during the isothermal phase of the first stage; and for crushing the ingredients before the drainage phase of the first stage to break them up and increase the dissolution of the purines during the isothermal phase of the first stage.

[0151] In some possible embodiments, the purine-containing food is a food with a seed coat, and the device further includes a peeling module for: removing the seed coat of the food before the drainage stage of the first stage to remove purines from the seed coat, and increasing the dissolution of purines during the isothermal stage of the first stage.

[0152] It should be noted that 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.

[0153] It should be noted that, in the embodiments of this application, if the above-mentioned cooking method is implemented in the form of 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 (soy milk maker, food processor, blender, etc.) 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.

[0154] Correspondingly, 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 any of the cooking methods described in the above embodiments.

[0155] Correspondingly, in this embodiment of the application, a chip is also provided, the chip including programmable logic circuits and / or program instructions, which, when the chip is running, are used to implement the steps in any of the cooking methods described in the above embodiments.

[0156] Correspondingly, in this embodiment of the application, a computer program product is also provided, which, when executed by the processor of the cooking device, is used to implement the steps in any of the cooking methods described in the above embodiments.

[0157] Based on the same technical concept, this application provides a cooking device for implementing the cooking method described in the above method embodiments. Figure 8 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application, such as... Figure 8 As shown, the cooking device 800 includes:

[0158] Cooking chamber 801 is used to hold ingredients containing purines;

[0159] Heating component 802 is used to heat food containing purines;

[0160] Timing component 803 is used to determine the first duration of the isothermal phase in the first stage;

[0161] Temperature detection component 804 is used to detect the heating temperature in the first stage;

[0162] Drainage component 805 is used to drain the food ingredient through water after the purine molecules are dissolved.

[0163] Control component 806 is configured to: in response to cooking purine-containing ingredients placed in the cooking cavity, during a first heating phase, control the heating component to heat the purine-containing ingredients; during a first constant temperature phase, based on the temperature detection component, control the heating temperature of the constant temperature phase within a first temperature range and maintain it for a first duration; the first temperature range being the activity temperature range of endogenous enzymes in the ingredients; and during a first drainage phase, control the drainage component to drain the molecules obtained after purine dissolution through water from the ingredients, thereby reducing the purine content in the ingredients.

[0164] In some possible embodiments, the device further includes: a water injection assembly for injecting water into the cooking cavity; the control assembly for: in response to cooking purine-containing ingredients held in the cooking cavity, during the water injection phase of the first stage, controlling the water injection assembly to inject water into the cooking cavity so that, during the constant temperature phase of the first stage, the molecules obtained after the purines are dissolved are dissolved in the water; the drainage assembly for: during the drainage phase of the first stage, draining the water containing the dissolved molecules to reduce the purine content in the ingredients.

[0165] In some possible embodiments, the device further includes: a stirring assembly for stirring the purine-containing food; the control assembly for: controlling the stirring assembly to stir the purine-containing food during the isothermal phase of the first stage to increase the dissolution of the purine during the isothermal phase of the first stage; and / or, pulverizing the food before the drainage phase of the first stage to break down the food and increase the dissolution of the purine during the isothermal phase of the first stage.

[0166] In some possible embodiments, the device further includes at least one of the following:

[0167] A dispensing component is used to add an accelerator and a salt-containing substance; the accelerator is used to promote the dissolution of the purine.

[0168] Electrolysis water unit, used to electrolyze water containing dissolved salts;

[0169] The control component is further configured to: before the drainage stage of the first stage, control the dispensing component to add a promoter to the food ingredients to increase the dissolution of purines during the constant temperature stage of the first stage; during the drainage stage of the first stage, control the dispensing component to add a salt-containing substance to the water and control the water electrolysis component to electrolyze the water containing the salt-containing substance to increase the dissolution of purines during the constant temperature stage of the first stage.

[0170] In some possible embodiments, the heating component is further configured to: bake the food; the control component is further configured to: bake the food in a third temperature range for a third duration before the constant temperature stage of the first stage.

[0171] In some possible embodiments, the timing component 803 is further configured to: obtain the total duration of purine reduction treatment of the food ingredient; the control component is further configured to: repeatedly execute the heating phase, the constant temperature phase, the drainage phase, and the water injection phase of the first stage in sequence until the total duration is reached.

[0172] In some possible embodiments, the water injection component is further configured to: inject water into the cooking cavity in the second water injection phase after the first drainage phase; the heating component 802 is configured to: heat the purine-containing food in the second heating phase until the heating temperature reaches a second temperature range; the control component is further configured to: control the heating temperature within the second temperature range and maintain it for a second duration in the second constant temperature phase, wherein the minimum value of the second temperature range is greater than the maximum value of the first temperature range; repeat the second water injection phase, the second heating phase, the second constant temperature phase, and the second drainage phase sequentially until the total duration is reached; the drainage component is further configured to: drain the molecules obtained after the purines are dissolved through water from the food in the second drainage phase to reduce the purine content in the food.

[0173] In some possible embodiments, the purine-containing food is a food with a seed coat, and the device further includes: a peeling component for removing the seed coat of the food before the drainage stage of the first stage to remove purines from the seed coat, and for increasing the dissolution of purines during the isothermal stage of the first stage.

[0174] 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.

[0175] 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.

[0176] 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.

[0177] 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.

[0178] The units described above as separate components may or may not be physically separate. 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 the embodiments of this application, depending on actual needs.

[0179] In addition, each functional unit in the various embodiments of this application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0180] Alternatively, if the integrated units described above 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 solutions of the embodiments of this application, or the parts that contribute to related technologies, 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 device automatic test line 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.

[0181] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0182] The features disclosed in the several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method or device embodiments.

[0183] 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 method, characterized in that, The method includes: In response to cooking ingredients containing purines placed in the cooking chamber, the ingredients containing purines are heated during the first heating stage. In the first stage of constant temperature, the heating temperature of the constant temperature stage is controlled within a first temperature range and maintained for a first duration; the first temperature range is the activity temperature range of the endogenous enzymes in the food. In the first stage of constant temperature, the stirring rate of the food is controlled within a first speed range and maintained for a fourth duration to increase the dissolution of purines in the first stage of constant temperature. In the first stage of drainage, the molecules obtained after purine dissolution are discharged from the food through water to reduce the purine content in the food. After the first stage of drainage, water is injected into the cooking cavity in the second stage of water injection. In the second stage of heating, the purine-containing ingredients are heated until the heating temperature reaches the second temperature range; In the isothermal stage of the second stage, the heating temperature is controlled within a second temperature range and maintained for a second duration, wherein the minimum value of the second temperature range is greater than the maximum value of the first temperature range. In the second stage of drainage, the molecules obtained after the purines are dissolved are discharged from the food through water to reduce the purine content in the food. Repeat the second stage of water injection, the second stage of heating, the second stage of temperature control, and the second stage of drainage in sequence until the total time is reached.

2. The method according to claim 1, characterized in that, The first stage also includes a water injection stage, and the method further includes: in response to cooking the purine-containing ingredients contained in the cooking cavity, in the water injection stage of the first stage, water is injected into the cooking cavity to promote the dissolution of purines in the water during the constant temperature stage of the first stage; The first stage of drainage, in which the molecules obtained after the purines are dissolved are discharged through water to reduce the purine content in the food, includes: in the first stage of drainage, discharging water containing the dissolved molecules to reduce the purine content in the food.

3. The method according to claim 2, characterized in that, The method further includes: Obtain the total time for purine reduction treatment of the food ingredients; Repeat the heating phase, the constant temperature phase, the drainage phase, and the water injection phase of the first stage in sequence until the total duration is reached.

4. The method according to any one of claims 1 to 3, characterized in that, The method further includes: Prior to the first stage of drainage, the ingredients are crushed to break them down, and the dissolution of purines is increased during the first stage of isothermal treatment.

5. The method according to any one of claims 1 to 3, characterized in that, The method further includes at least one of the following: Before the first stage of constant temperature, the food is baked for a third time within a third temperature range; Prior to the first stage of drainage, a promoter is added to the food ingredients, wherein the promoter is used to promote the dissolution of the purines; In the first stage of drainage, a salt-containing substance is added to the water, and the water containing the salt-containing substance is electrolyzed to increase the dissolution of the purines in the first stage of isothermal stage.

6. The method according to any one of claims 1 to 3, characterized in that, The purine-containing food is a food with its seed coat intact, and the method further includes: Before the drainage stage in the first stage, the seed coat of the food is removed to remove purines from the seed coat, and the dissolution of the purines is increased during the isothermal stage in the first stage.

7. A cooking device, characterized in that, The device includes: The cooking cavity is used to hold ingredients containing purines; Heating components for heating foods containing purines; A timing component is used to determine the first duration of the isothermal phase in the first stage; A temperature detection component is used to detect the heating temperature in the first stage; A drainage component is used to drain the food ingredient through water after the purine molecules are dissolved. A stirring assembly for stirring the ingredients containing purines; Water injection assembly for injecting water into the cooking cavity; A control component is configured to: in response to cooking purine-containing ingredients placed in the cooking cavity, during a first heating phase, control the heating component to heat the purine-containing ingredients; during a first constant temperature phase, based on the temperature detection component, control the heating temperature of the constant temperature phase within a first temperature range and maintain it for a first duration; the first temperature range is the activity temperature range of endogenous enzymes in the ingredients; during the first constant temperature phase, control the stirring rate of the stirring component in the constant temperature phase to stir the ingredients within a first rotation speed range and maintain it for a fourth duration to increase the dissolution of purines during the first constant temperature phase; during a first drainage phase, control the drainage component to drain the molecules obtained after the purines are dissolved through water from the ingredients to reduce the purine content in the ingredients; during the first... After the first stage of drainage, in the second stage of water injection, the water injection component is controlled to inject water into the cooking cavity; in the second stage of heating, the heating component is controlled to heat the purine-containing food until the heating temperature reaches a second temperature range; in the second stage of constant temperature, based on the temperature detection component, the heating temperature is controlled within the second temperature range and maintained for a second duration, wherein the minimum value of the second temperature range is greater than the maximum value of the first temperature range; in the second stage of drainage, the drainage component is controlled to drain the molecules obtained after the purines are dissolved out through water from the food to reduce the purine content in the food; the second stage of water injection, the second stage of heating, the second stage of constant temperature, and the second stage of drainage are repeated sequentially until the total duration is reached.

8. The device according to claim 7, characterized in that, The device also includes: The control component is further configured to: in response to cooking the purine-containing food contained in the cooking cavity, during the water injection stage of the first stage, control the water injection component to inject water into the cooking cavity so that during the constant temperature stage of the first stage, the molecules obtained after the purine is dissolved are dissolved in the water. The drainage component is also used to: in the first stage of drainage, drain water containing the dissolved molecules to reduce the purine content in the food.

9. The device according to claim 7 or 8, characterized in that, The device also includes: The control component is further configured to: crush the food ingredients before the drainage stage of the first stage to break them down, and increase the dissolution of the purines during the constant temperature stage of the first stage.

10. The device according to claim 7 or 8, characterized in that, The device further includes at least one of the following: A dispensing component is used to add an accelerator and a salt-containing substance; the accelerator is used to promote the dissolution of the purine. Electrolysis water unit, used to electrolyze water containing dissolved salts; The control component is further configured to: before the drainage stage of the first stage, control the dispensing component to add the promoter to the food ingredients to promote the dissolution of purines during the constant temperature stage of the first stage; during the drainage stage of the first stage, control the dispensing component to add the salt-containing substance to the water and control the water electrolysis component to electrolyze the water containing the salt-containing substance to increase the dissolution of purines during the constant temperature stage of the first stage.

11. The device according to claim 7 or 8, characterized in that, The heating component is also used to bake the food; the control component is also used to bake the food for a third duration within a third temperature range before the constant temperature stage of the first stage.

12. A cooking apparatus, characterized in that, The device includes: A heating module is used to heat the purine-containing food in the first heating stage in response to cooking food containing purines placed in the cooking cavity. The control module is used to control the heating temperature of the constant temperature stage in the first stage within a first temperature range and maintain it for a first duration; the first temperature range is the activity temperature range of the endogenous enzymes in the food. The stirring module is used to control the stirring rate within a first speed range to stir the ingredients during the first temperature-controlled phase and maintain it for a fourth duration, so as to increase the dissolution of purines during the first temperature-controlled phase. The drainage module is used in the first stage of drainage to remove the molecules obtained after purine dissolution from the food through water, thereby reducing the purine content in the food. The water injection module is used to inject water into the cooking cavity in the second water injection stage after the first stage of drainage. The heating module is also used to heat the purine-containing food during the heating phase of the second stage until the heating temperature reaches the second temperature range. The control module is further configured to control the heating temperature within a second temperature range and maintain it for a second duration during the constant temperature stage of the second stage, wherein the minimum value of the second temperature range is greater than the maximum value of the first temperature range; and to repeatedly execute the water injection stage of the second stage, the heating stage of the second stage, the constant temperature stage of the second stage, and the drainage stage of the second stage until the total duration is reached. The drainage module is also used in the second stage of drainage to drain the molecules obtained after the purines are dissolved out through water from the food, thereby reducing the purine content in the food.

13. 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 method according to any one of claims 1 to 6.

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