Negative pressure impact food material boiling device

Abstract

The invention discloses a negative pressure impact food material boiling device which comprises a cooking box, a container cavity and a water tank cavity, the container cavity and the water tank cavity are formed in the cooking box, a cooking container is contained in the container cavity, one side of the container cavity is movably connected with a sealing cover, and a water tank, a vacuum pump and an electromagnetic valve are contained in the water tank cavity. Relates to the technical field of food processing. By means of intermittent boiling and boiling in the negative pressure environment, nutritional ingredients and flavor ingredients of the food materials are better reserved, and the boiling temperature is low so that the overall quality of the food materials can be kept; secondly, due to the fact that the food materials do not violently roll over in the boiling process, the integrity and taste of the food materials are kept; thirdly, the boiling efficiency under the negative pressure environment is higher than that under the normal pressure, so that the energy consumption is lower, and the development trend of modern energy conservation and emission reduction is met; and finally, the equipment can automatically monitor and adjust the cooking process through an intelligent control system, so that the cooking convenience and safety are greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a negative pressure impact food cooking device. Background Art

[0002] In food processing, boiling is a common processing method. Traditional boiling equipment is operated under normal pressure, which requires a higher temperature to fully cook the ingredients, and often takes a long time. High temperature and long-term boiling will cause loss of nutrients and flavor in food, especially for some heat-sensitive substances such as vitamins and various enzymes. In addition, some ingredients will produce unwanted pigments, additives decompose or complex Maillard reactions during high-temperature boiling, which will affect the quality and taste of the food.

[0003] At present, it has been proposed to lower the boiling point by changing the boiling conditions. As described in the document "Application and Its Problems of Hydrostatic Pressure Treatment for Microbial Control in Food Processing", high-pressure treatment is widely used in food processing, which can achieve sterilization effects under low temperature conditions. However, high-pressure treatment equipment is expensive and complicated to operate. Negative pressure treatment, as another technical path, can lower the boiling point and reduce thermal damage to food, but it faces the challenges of complex equipment design and cost control in commercial applications.

[0004] In summary, the problems existing in the prior art mainly include the loss of nutrition and flavor of food caused by high-temperature cooking, the large investment in high-pressure sterilization equipment, and the energy waste associated with food processing. Based on this, it is particularly important to propose a negative pressure pressure impact food cooking device that can not only maintain the nutrition and flavor of food, but also reduce the operating cost of the equipment. Summary of the invention

[0005] The purpose of the present invention is to provide a negative pressure impact food cooking device, which utilizes the principle of boiling point reduction under negative pressure environment and dynamic temperature / pressure adjustment to achieve intermittent boiling at a lower temperature in a closed container to cook food and solve the problems raised in the above background technology.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a negative pressure impact food cooking device, comprising a cooking box and a container cavity and a water tank cavity opened inside the cooking box, the container cavity contains a cooking container, a sealing cover is movably connected to one side of the container cavity, the water tank cavity contains a water tank, a vacuum pump and a solenoid valve, the input end of the vacuum pump penetrates into the container cavity and is connected to the container cavity, one input end of the solenoid valve is connected to the water tank, and the other output end penetrates into the container cavity and is connected to the container cavity.

[0007] Compared with the prior art, the present invention has the following beneficial effects:

[0008] As a further solution of the present invention: it also includes a fan, a fan cavity is opened on one side of the cooking box close to the container cavity, the fan is accommodated in the fan cavity, a fan cavity opening is opened on one side of the cooking box, the fan cavity opening is connected to the fan cavity, the airflow in the fan cavity opening can be accelerated and blown away by the fan, condensed water can be blown into the container cavity by the fan, and the cooling rate can be increased in the cooling process of cooking.

[0009] As a further solution of the present invention: the output end of the vacuum pump is connected to a vacuum pump tube, one end of the solenoid valve is connected to a first water pipe, and the other end is connected to a second water pipe, the vacuum pump tube passes through the pump tube hole and extends to the interior of the container cavity, and a vacuum pump outlet for ventilation of the vacuum pump is provided on one side of the cooking box, the end of the first water pipe away from the solenoid valve is connected to the water tank, and the end of the second water pipe away from the solenoid valve passes through the valve tube hole and extends to the interior of the container cavity. On the one hand, the air in the container cavity can be extracted by the vacuum pump and a negative pressure environment can be created, and on the other hand, the water in the water tank can be pumped into the container cavity by gravity and the negative pressure of the container cavity through the solenoid valve, and then the negative pressure is formed by electric heating to adjust the boiling point of the water, so as to effectively lock the freshness of the cooked ingredients.

[0010] As a further scheme of the present invention: a water tank cavity is opened in the gap between the water tank cavity and the water tank, a water tank cavity opening is opened on one side of the cooking box, the water tank cavity opening and the water tank cavity are communicated with each other, a container cavity is opened in the gap between the container cavity and the cooking container, the vacuum pump pipe and the second water pipe are both communicated with the container cavity; since the vacuum pump pipe and the second water pipe are both communicated with the container cavity, the pressure in the container cavity can be adjusted to reach a negative pressure, thereby controlling the boiling point of the water in the container cavity, so that the food can boil at a low temperature, thereby effectively retaining the nutritional and flavor components of the food.

[0011] As a further solution of the present invention: it also includes a heating system, a temperature control system and an automatic control system. The heating system is used to heat the cooking container, the temperature control system is used to control the temperature of the heating system and the entire device, and the automatic control system is used to control the operation of the device according to a preset program. The cooking container can be heated by the heating system, and the temperature control system can detect the cooking temperature of the device and the temperature in the cooking box, so as to control the temperature balance in the cooking box and provide temperature parameters for the automatic control system. The cooking container, the vacuum pump and the solenoid valve can be controlled by the automatic control system to ensure that the ingredients are cooked in a specified environment and the nutrition and flavor of the ingredients are guaranteed.

[0012] As a further solution of the present invention: a pressure relief valve is arranged on one side of the sealing cover, and the pressure relief valve is used to control the pressure in the container cavity. The pressure in the container cavity can be quickly balanced through the pressure relief valve. A support foot is fixedly connected to one side of the cooking box, and the support foot can prevent water from entering the fan.

[0013] As a further solution of the present invention: a disturbance mechanism is provided at the connection between the cooking container and the cooking box, and the disturbance mechanism is movably connected to the cooking container and allows the cooking container to be continuously shaken. The disturbance mechanism can keep the food turning over, improve the taste of the food and ensure that the food is cooked evenly.

[0014] As a further solution of the present invention: the automatic control system includes a touch screen and an automatic adjustment module, the touch screen is used for visual parameter operation of the device, and the automatic adjustment module is used by the automatic control system to regulate the device, so as to facilitate the use and operation of the device.

[0015] As a further solution of the present invention: it also includes a pressure release system, and the pressure release mechanism provides equipment to slowly release the pressure in the container. By slowly releasing the pressure after cooking is completed, the problem of damage to food due to rapid pressure changes can be avoided, and the safety of the cooking process can be guaranteed.

[0016] As a further solution of the present invention: it also includes a cooling device, which is made of a coiled condenser tube and is arranged in the interlayer between the container cavity and the fan cavity. The interlayer is provided with a cavity for accommodating condensate. The condenser tube has two openings, one end of which is connected to the fan cavity and the other end is connected to the cavity. By connecting the fan cavity and the cavity after the cooking operation is completed, the container cavity can be quickly cooled down.

[0017] In summary, the main beneficial effects of the present application are: first, through intermittent boiling and cooking in a negative pressure environment, the nutritional components and flavor components of the ingredients can be better retained, and the low cooking temperature is conducive to maintaining the overall quality of the ingredients; second, since the ingredients will not roll violently during cooking, the integrity and taste of the ingredients are maintained; third, the boiling efficiency under a negative pressure environment is higher than that under normal pressure, so the energy consumption is lower, which is in line with the development trend of modern energy conservation and emission reduction; finally, the equipment can automatically monitor and adjust the cooking process through an intelligent control system, greatly improving the convenience and safety of cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the overall structure in an embodiment of the present invention;

[0019] Figure 2 It is a schematic diagram of the structure of the container cavity in an embodiment of the present invention;

[0020] Figure 3 A cross-sectional view of the overall structure in an embodiment of the present invention;

[0021] Figure 4 is a schematic structural diagram of a cooking box in an embodiment of the present invention;

[0022] In the figure: 1, cooking box; 11, container cavity; 111, container cavity; 12, water tank cavity; 121, water tank cavity; 13, fan cavity; 14, pump pipe hole; 15, valve pipe hole; 16, fan cavity opening; 17, water tank cavity opening; 18, pump machine opening; 2, cooking container; 3, water tank; 4, sealing cover; 5, vacuum pump; 51, vacuum pump tube; 6, solenoid valve; 61, first water pipe; 62, second water pipe; 7, fan; 8, support foot; 9, disturbance mechanism. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] In the description of the present invention, it should be noted that, for those skilled in the art, the specific meanings of the above terms in the present invention can be understood in specific situations. The following describes an embodiment of the present invention based on its overall structure.

[0025] In an embodiment of the present invention, a negative pressure impact food cooking device comprises a cooking box 1 and a container cavity 11 and a water tank cavity 12 opened inside the cooking box 1. A cooking container 2 is accommodated inside the container cavity 11. The cooking container 2 is a general strength pressure-resistant container that can hold food and water and has good sealing performance. A sealing cover 4 is movably connected to one side of the container cavity 11. The sealing cover 4 is a structure that can be hinged to the cooking box 1 through a hinge, has a quick opening and closing function, and can form a good seal with the container. A pressure relief valve (not shown in the figure) is provided on one side of the sealing cover 4. The pressure relief valve can quickly balance and change the pressure of the container cavity 11. The working principle of the pressure relief valve is to control the pressure of the container cavity 11 and thus control the temperature of the container cavity 11. The water tank cavity 12 contains a water tank 3, a vacuum pump 5 and a solenoid valve 6. The output end of the vacuum pump 5 penetrates into the container cavity 11 and communicates with the container cavity 11. The input end of the vacuum pump 5 is connected to a vacuum pump pipe 51. The output end of the vacuum pump 5 is connected to a solenoid valve for remote control of on / off. The vacuum pump pipe 51 passes through the pump pipe hole 14 and extends to the inside of the container cavity 11. A pump port 18 for ventilation of the vacuum pump 5 is provided on one side of the cooking box 1. The vacuum pump 5 is used to extract the cooking gas. The air in the container 2 creates a negative pressure environment in the container cavity 11. Therefore, one input end of the vacuum pump 5 can also be connected to a shut-off solenoid valve or a one-way valve, which can be used to block the passage of the vacuum pump tube 51 and the container cavity 11 between the vacuum pump tube 51 and the air when the vacuum pump 5 stops using the vacuum pump tube 51 to evacuate air. One input end of the solenoid valve 6 is connected to the water tank 3, and the other output end penetrates into the container cavity 11 and is connected to the container cavity 11. One end of the solenoid valve 6 is connected to the first water pipe 61, and the other end is connected to the second water pipe 62. The end of the first water pipe 61 away from the solenoid valve 6 is connected to the water tank 3, the end of the second water pipe 62 away from the solenoid valve 6 passes through the valve pipe hole 15 and extends to the inside of the container cavity 11, a water tank cavity 121 is opened in the gap between the water tank cavity 12 and the water tank 3, a water tank cavity opening 17 is opened on one side of the cooking box 1, and the water tank cavity opening 17 is communicated with the water tank cavity 121, a container cavity 111 is opened in the gap between the container cavity 11 and the cooking container 2, the vacuum pump pipe 51 and the second water pipe 6 2 are both connected to the container cavity 111, the solenoid valve 6 can introduce the water in the water tank 3 into the container cavity 11 and supply water for the cooking container 2 to cook, the cooking box 1 is provided with a fan cavity 13 on one side close to the container cavity 11, the fan 7 is accommodated in the fan cavity 13, and the cooking box 1 is provided with a fan cavity opening 16 on one side, the fan cavity opening 16 is connected to the fan cavity 13, the fan 7 can accelerate the airflow in the fan cavity opening 16 to blow away, and the cooling rate can be improved in the cooling process of cooking.

[0026] Other embodiments of the present invention: In the current food processing industry, it is often necessary to boil and cook ingredients to extract flavors or perform disinfection. However, boiling and cooking under normal atmospheric pressure has many disadvantages. For example, heating at a higher temperature will cause the loss of certain nutrients in the food or damage the flavor components. Moreover, ingredients are prone to tumbling and damaging the integrity of the ingredients when boiled for a long time. The present device can utilize the principle of boiling point reduction under negative pressure environment and dynamic temperature / pressure adjustment to achieve intermittent boiling at a lower temperature in a closed container to cook ingredients, while also reducing energy consumption and achieving an environmentally friendly cooking method.

[0027] A. Initialize the device and ensure that all moving components and sensors are in normal working condition.

[0028] B. Control and realize the vacuum environment of the container cavity 11.

[0029] B1. The first vacuum method: Turn on the vacuum pump 5 to extract the air in the container cavity 11, forming a negative pressure environment in the container cavity 11, and the container enters a gas-liquid saturated state of water (gas-liquid saturated state refers to a state in which liquid and vapor are in dynamic equilibrium. The liquid and vapor in a saturated state are called saturated liquid and saturated vapor, respectively. At this time, the temperature of the gas and liquid is the same. When the saturated temperature is constant, the saturated pressure is also constant; conversely, when the saturated pressure is constant, the saturated temperature is also constant), and the boiling point of water is reduced;

[0030] B2. The second vacuum method: the built-in heating system is started by the temperature control system to heat the water in the container cavity 11 and the pressure sensor monitors the pressure of the container cavity 11. After the water in the container cavity 11 enters the boiling state, the heating continues. When the pressure in the container cavity 11 reaches the set value of the pressure valve, the pressure valve is opened to discharge the water vapor and air in the container cavity 11. After the water vapor and air are discharged for a set time, the container heater is turned off to reduce the temperature in the container cavity 11. At this time, since most of the air in the container is discharged along with the water vapor during the water vapor and air discharge process, the container cavity 11 enters an approximate water vapor-liquid saturation state. Therefore, according to the law of the gas-liquid saturation state, it can be known that when the saturation pressure changes, the saturation temperature will also change accordingly, that is, the boiling point of water will also decrease at this time;

[0031] C. Control the pressure in the container cavity 11 to control the boiling point of the water in the container cavity 11, control the intermittent boiling state and achieve negative pressure low-temperature cooking of the food.

[0032] C1. After the water in the container cavity 11 enters the gas-liquid saturated state, the container heater is controlled to heat the water to increase the water temperature and bring the water into a boiling state;

[0033] C2. When the water vapor in the container cavity 11 increases and the water vapor re-enters and reaches the set temperature / pressure upper limit corresponding to the new saturation state, the heating is stopped, so that the temperature of the container cavity 11 drops through natural heat exchange. When the temperature drops to the lower limit setting value, the container heater is turned on again to make the container cavity 11 enter the boiling state again. Due to the pressure change, the boiling point of the boiling state at this time is lower than the boiling point of the previous boiling state.

[0034] C3. Through the reciprocating operation of the above control, the water vapor in the container reaches a continuous, intermittent boiling state, which is used to cook the food in the container at a negative pressure and low temperature.

[0035] D. Slowly control the pressure release after cooking to avoid damage to ingredients and ensure safe pressure release.

[0036] As a further solution of the present invention: it also includes a heating system, a temperature control system, an automatic control system and a pressure release system. The heating system is used to heat the cooking container 2, the temperature control system is used to control the temperature of the heating system and the entire device, the automatic control system is used to control the operation of the device according to a preset program, the automatic control system includes a touch screen and an automatic adjustment module, the touch screen is used for visual parameter operation of the device, the automatic adjustment module is used for the automatic control system to regulate the device, the pressure release mechanism is used for the device to slowly release the container pressure, the function of the pressure release mechanism is to safely balance the pressure in the container after the boiling process is completed, to prevent the food from being damaged and the lid from being easily opened due to sudden changes in pressure, the automatic control system is the brain of the entire negative pressure pressure impact food boiling device, it can receive signals from various sensors, and control each active component according to a preset program to ensure the automation, intelligence and safety of the boiling process, and the built-in heating system can heat the water in the container to reach or maintain the required boiling temperature.

[0037] Other embodiments of the present invention: Based on the above embodiment, the present invention can be specifically operated through the following steps:

[0038] 1) Initialize the device, check whether all active components and sensors are in normal working condition, and preset the temperature / pressure parameters of the automatic control system according to the boiling requirements to realize the temperature regulation of the equipment by the automatic control system.

[0039] 2) Place the ingredients in the cooking container 2, making sure that the container's capacity is not exceeded, and close the container's sealing lid 4.

[0040] 2.1 Cooking can be performed without first adding water to the cooking container 2. In this state, water will first evacuate the interior of the container cavity 11 and then add water, so that the vacuum degree in the container cavity 11 can be fully increased to reduce the boiling point of water to 50-70°C;

[0041] 2.2 Alternatively, water may be directly injected into the vacuum chamber 11. In this process, water vapor may be mixed with air by heating and then discharged after a certain period of time to achieve a near-vacuum state in the vacuum chamber 11, so that the boiling point of water may reach 90°C;

[0042] 3) Turn on the vacuum pump 5 to exhaust the air in the cooking container 2 and the container cavity 11 and create a negative pressure environment in the cooking container 2 and the container cavity 11, use a pressure sensor to monitor the vacuum degree of the cooking container 2 and the container cavity 11, and record the negative pressure value reached.

[0043] 3.1 When the water is not supplied, the solenoid valve should be opened to supply water, and the water supply should be stopped when the preset water level is reached.

[0044] 4) The heating process is monitored and controlled by the temperature control system to ensure that the water in the container cavity 11 begins to boil and the water temperature changes within the set saturation temperature range.

[0045] 5) When the water temperature / pressure in the container cavity 11 reaches the upper limit setting value, the heating is stopped, and at the same time, the temperature drop process in the container due to natural heat exchange is monitored.

[0046] 6) When the water temperature / pressure in the container cavity 11 drops to the lower limit setting value, the heater is turned on to allow the water in the container cavity 11 to boil again, and the rise in the water temperature in the container is monitored at this time.

[0047] 7) The boiling of the food in the container is repeated between steps 5 and 6. The principle is that at the beginning, no water is added to the container cavity 11 and only a vacuum is drawn. The negative pressure state in the container cavity 11 will reduce the boiling point of the water. Then, water is added to heat and boil the water, so that the boiling point of water that can boil at 100°C under normal conditions is reduced to 95-92°C. Since the boiling point under negative pressure is related to the pressure in the container, and the pressure is related to the amount of heat, the boiling point / pressure in the closed container can be controlled by heating (because it is a saturated state, they are a one-to-one correspondence). Therefore, the boiling point of water under the negative pressure state will rise and reach more than 80 degrees Celsius. Similarly, the cycle continues, and the food can be cyclically cooked at low temperature to achieve the effect of low-temperature negative pressure intermittent boiling and boiling, until the set boiling time is reached.

[0048] 8) After the cooking is completed, the pressure release mechanism is activated to slowly release the negative pressure in the container cavity 11, so that the food can be cooled in a stable environment, thereby avoiding damage to the food due to excessive pressure changes.

[0049] 9) The automatic control system monitors the equipment status in real time throughout the whole process, and automatically adjusts the operation of the vacuum pump 5 and the heating system according to the set boiling curve to ensure that the boiling process meets the expected effect and safety.

[0050] As a further solution of the present invention: a disturbance mechanism 9 is provided at the connection between the cooking container 2 and the cooking box 1, and the disturbance mechanism 9 (the disturbance mechanism 9 can be a mechanical structure commonly used for stir-frying in frying pans on the market, which can be applied to the present device by controlling the stir-frying rate, but is not shown because it is common knowledge) is movably connected to the cooking container 2 and allows the cooking container 2 to be continuously shaken.

[0051] As a further solution of the present invention: it also includes a cooling device, which is made of a coiled condenser tube and is arranged in the interlayer between the container cavity 11 and the fan cavity 13. The interlayer is provided with a cavity for accommodating condensate. The condenser tube has two openings, one end of which is connected to the fan cavity 13 and the other end is connected to the cavity. Therefore, after the cooking operation is completed, the condenser tube cools the interlayer by sucking the coolant from the cavity into the interlayer, thereby indirectly cooling the container cavity 11. In the cooling process, another opening can be added to the interlayer through the condenser tube, so that the condensate is output from the interlayer to the fan cavity 13, which can help the device cool down. The above-mentioned condenser tube can also be wrapped around the outside of the container cavity 11 from top to bottom, and can completely surround the container cavity 11 to expand the area of ​​heat exchange and better cool down. It will not be described in detail here.

[0052] The working principle of the present invention is: the present application uses intermittent boiling and cooking in a negative pressure environment, so that the nutritional components and flavor components of the ingredients are better preserved, and the low cooking temperature is conducive to maintaining the overall quality of the ingredients; secondly, since the ingredients will not roll violently during cooking, the integrity and taste of the ingredients are maintained; thirdly, the boiling efficiency under a negative pressure environment is higher than that under normal pressure, so the energy consumption is lower, which is in line with the development trend of modern energy conservation and emission reduction; finally, the equipment can automatically monitor and adjust the cooking process through an intelligent control system, greatly improving the convenience and safety of cooking.

[0053] What is described above is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A negative pressure impact food cooking device, characterized in that: The invention comprises a cooking box (1), and a container cavity (11) and a water tank cavity (12) which are opened inside the cooking box (1); a cooking container (2) is accommodated inside the container cavity (11); a sealing cover (4) is movably connected to one side of the container cavity (11); a water tank (3), a vacuum pump (5) and a solenoid valve (6) are accommodated inside the water tank cavity (12); an input end of the vacuum pump (5) penetrates into the container cavity (11) and is in communication with the container cavity (11); one input end of the solenoid valve (6) is in communication with the water tank (3), and the other output end penetrates into the container cavity (11) and is in communication with the container cavity (11).

2. A negative pressure impact food cooking device according to claim 1, characterized in that: The cooking box (1) further comprises a fan (7); a fan cavity (13) is provided on one side of the cooking box (1) close to the container cavity (11); the fan (7) is accommodated inside the fan cavity (13); a fan cavity opening (16) is provided on one side of the cooking box (1); the fan cavity opening (16) is communicated with the fan cavity (13).

3. A negative pressure impact food cooking device according to claim 2, characterized in that: The output end of the vacuum pump (5) is connected to a vacuum pump pipe (51); one end of the solenoid valve (6) is connected to a first water pipe (61) and the other end is connected to a second water pipe (62); the vacuum pump pipe (51) passes through a pump pipe hole (14) and extends to the interior of the container cavity (11); a pump port (18) for ventilation of the vacuum pump (5) is provided on one side of the cooking box (1); one end of the first water pipe (61) away from the solenoid valve (6) is connected to the water tank (3); and one end of the second water pipe (62) away from the solenoid valve (6) passes through the valve pipe hole (15) and extends to the interior of the container cavity (11).

4. The negative pressure impact food cooking device according to claim 3, characterized in that: A water tank cavity (121) is provided in the interval between the water tank cavity (12) and the water tank (3); a water tank cavity opening (17) is provided on one side of the cooking box (1); the water tank cavity opening (17) and the water tank cavity (121) are in communication with each other; a container cavity (111) is provided in the interval between the container cavity (11) and the cooking container (2); and the vacuum pump pipe (51) and the second water pipe (62) are both in communication with the container cavity (111).

5. The negative pressure impact food cooking device according to claim 4, characterized in that: It also includes a heating system, a temperature control system and an automatic control system, wherein the heating system is used to heat the cooking container (2), the temperature control system is used to control the temperature of the heating system and the device as a whole, and the automatic control system is used to control the operation of the device through a preset program.

6. The negative pressure impact food cooking device according to claim 5, characterized in that: A pressure relief valve is provided on one side of the sealing cover (4), and the pressure relief valve is used to control the pressure in the container cavity (11). A support foot (8) is fixedly connected to one side of the cooking box (1).

7. The negative pressure impact food cooking device according to claim 6, characterized in that: A disturbance mechanism (9) is provided at the connection between the cooking container (2) and the cooking box (1); the disturbance mechanism (9) is movably connected to the cooking container (2) and allows the cooking container (2) to be shaken continuously.

8. The negative pressure impact food cooking device according to claim 7, characterized in that: The automatic control system includes a touch screen and an automatic adjustment module. The touch screen is used for visual parameter operation of the device, and the automatic adjustment module is used by the automatic control system to regulate the device.

9. The negative pressure impact food cooking device according to claim 8, characterized in that: It also includes a pressure release system, wherein the pressure release mechanism allows the device to slowly release the container pressure.

10. The negative pressure impact food cooking device according to claim 9, characterized in that: It also includes a cooling device, which is made of a coiled condenser tube and is arranged in the interlayer between the container cavity (11) and the fan cavity (13), wherein a cavity for accommodating condensate is provided in the interlayer, and the condenser tube has two openings, one end of which is connected to the fan cavity (13) and the other end of which is connected to the cavity.

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