Food pulping method
By using water tanks and cooking cups in the food processor, using temperature changes to judge the initial water volume and heating and stirring, the problems of overflow risks and water level detection defects in the food processor are solved, and the uniformity of the slurry and user experience are improved.
Patent Information
- Application Number
- CN202411471665.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-21
- Publication Date
- 2024-12-20
AI Technical Summary
The existing food processors have a risk of overflow during the pulping process and lack an effective water level detection mechanism, resulting in poor user experience and high production costs.
By introducing a water tank and a cooking cup into the food processor, using the water tank to pump water into the cooking chamber and judging the initial water volume according to the temperature changes, avoiding overflow, and achieving uniform mixing through heating and stirring, reducing production costs.
It effectively avoids overflow problems during the pulping process, optimizes the product structure, improves the uniformity and quality of the slurry, and ensures user experience and food safety.
Smart Images
Figure CN119157405A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and in particular to a food pulping method. Background Art
[0002] As people's quality of life improves, their demand for products is also increasing. Among them, traditional food processors have a poor user experience because they need to add water manually during use. Therefore, food processors with automatic water pumping systems have begun to appear on the market to meet user needs and improve user experience. However, food processors with automatic water pumping systems have the problem of high production costs. In order to control costs, some manufacturers choose to cancel the water level detection probe structure of the food processor, resulting in the food processor being unable to detect the actual amount of water inside. If the user adds water to the food processor before the pulping operation begins, the food processor will have a greater risk of overflow during the normal pulping process. In addition, the food processors currently on the market only remind users by pasting warning signs that the food processor must ensure that the cooking cup is not filled with water by itself before working, resulting in the food processor being unable to effectively solve the overflow problem. Summary of the invention
[0003] In order to overcome at least one of the defects of the prior art described above, the present application provides a food pulping method, which can effectively avoid the problem of overflow in a food processor during the pulping process.
[0004] A food pulping method according to an embodiment of the present application is applied to a food processor, the food processor comprising a water tank and a cooking cup having a cooking cavity; the food pulping method comprises the following steps:
[0005] S1: Pump water V1 into the cooking chamber through the water tank, the cooking cup heats the cooking chamber at power P1 for N1, and then remains still for N2 to determine whether the temperature rise of the cooking chamber exceeds temperature T1. If so, pump water V2 into the cooking chamber through the water tank, and count down the preset pulping time to execute S2. If not, an error reminder is given;
[0006] S2: The cooking cup heats the cooking chamber to temperature T2;
[0007] S3: The cooking cup is stationary for a time of N3, and then heats the cooking chamber at power P2 for a time of N4. The cooking cup is stationary for a time of N3, and then heats the cooking chamber at power P2 for a time of N4. The cooking chamber is then stirred and ground for a time of N5.
[0008] S4: Determine whether the time taken for the cooking chamber to increase in temperature by T3 is greater than time N6. If so, store the current temperature as the boiling point temperature Tf, pump water V3 into the cooking chamber through the water tank, and execute S5. If not, return to S3.
[0009] S5: The cooking cup stirs and grinds the cooking chamber for a time N7, and heats the cooking chamber at a power of P3 for a time N8;
[0010] S6: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5;
[0011] S7: The cooking cup stirs and grinds the cooking chamber for a time N9, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup heats the cooking chamber at power P3 for a time N10 and executes S8. If not, the cooking cup remains stationary for a time N10 and executes S8.
[0012] S8: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, drive the cooking cup to remain still until the countdown of the pulping time ends and enter the insulation mode. If not, return to S7.
[0013] According to some embodiments of the present application, S1 is specifically implemented by the following steps:
[0014] Pump water V1 into the cooking chamber through the water tank, and heat the cooking chamber at 900W for 20 seconds, then let it rest for 30 seconds, where 10mL≦V1≦100mL;
[0015] Determine whether the temperature rise of the cooking chamber exceeds temperature T1. If so, pump water V2 into the cooking chamber through the water tank and execute S2. If not, an error reminder is given, where 200mL≦V2≦400mL, 4℃≦T1≦8℃.
[0016] According to some embodiments of the present application, S2 is specifically implemented by the following steps:
[0017] S21: The cooking cup stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200W for 50 seconds;
[0018] S22: Determine whether the temperature of the cooking chamber reaches temperature T2. If so, execute S3; if not, return to S21, wherein 85°C ≦ T1 ≦ 91°C.
[0019] According to some embodiments of the present application, S3 is specifically implemented by the following steps:
[0020] After being still for 10 seconds, the cooking cup heats the cooking chamber at 800W for 5 seconds. After being still for another 10 seconds, the cooking cup heats the cooking chamber at 800W for 5 seconds, and then stirs and grinds the cooking chamber for 1 second.
[0021] According to some embodiments of the present application, S5 is specifically implemented by the following steps:
[0022] The cooking cup stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200W for 28 to 30 seconds.
[0023] According to some embodiments of the present application, 1°C≦T3≦2°C; 80 seconds≦N6≦100 seconds.
[0024] According to some embodiments of the present application, T4=Tf-3°C.
[0025] According to some embodiments of the present application, S6 is specifically implemented by the following steps:
[0026] S61: Determine whether the remaining countdown time of the pulping time is greater than time N11. If so, continue the countdown of the pulping time and execute S62. If not, pause the countdown of the pulping time, assign time N11 as the remaining countdown time of the current pulping time, and execute S62.
[0027] S62: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5.
[0028] According to some embodiments of the present application, S7 is specifically implemented by the following steps:
[0029] The cooking cup stirs and grinds the cooking chamber for 20 seconds, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup heats the cooking chamber at a power of 500W for 5 seconds and executes S8. If not, the cooking cup remains still for 5 seconds and executes S8, wherein Tf-4℃≦T5≦Tf-2℃.
[0030] According to some embodiments of the present application, S8 is specifically implemented by the following steps:
[0031] S81: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, execute S82. If not, return to S7, where Tf-3°C ≦ T6 ≦ Tf-1°C.
[0032] S82: Determine whether the user has input a first instruction in advance. If yes, execute S83. If no, drive the cooking cup to remain still until the countdown of the pulping time ends and enter the warm-keeping mode, wherein the first instruction is an instruction to select a capacity greater than 1000 mL;
[0033] S83: Determine whether the remaining countdown time of the pulping time is greater than or equal to time N11, if so, execute S84, if not, return to S82;
[0034] S84: Pump water V4 into the cooking chamber through the water tank, and at the same time, the cooking cup stirs and grinds the cooking chamber for 25 seconds;
[0035] S85: The cooking cup stirs and grinds the cooking chamber for 1 second, and then remains still for 10 seconds to determine whether the temperature of the cooking chamber is greater than temperature T6. If so, the cooking cup remains still for 5 seconds and executes S86. If not, the cooking cup heats the cooking chamber at a power of 700 W for 5 seconds and executes S86.
[0036] S86: Determine whether the remaining countdown time of the pulping time is zero, if so, enter the insulation mode, if not, return to S85.
[0037] In summary, the food pulping method provided by the present application has the following technical effects:
[0038] Water is pumped into the cooking chamber through the water tank in advance, and the cooking cup then heats the cooking chamber to prevent the heating plate of the cooking cup from being damaged due to long-term dry burning. Then, whether there is water in the cooking chamber in the initial state is judged according to the temperature change in the cooking chamber, so as to avoid excessive water addition during the pulping process and cause the pulp in the cooking chamber to overflow. The water storage situation in the cooking chamber can be judged without a water level detection probe, which effectively optimizes the product structure and reduces production costs. At the same time, it can remind the user of the water storage situation in the cooking chamber before pulping, and after confirming that there is no water in the cooking chamber in the initial state, it automatically performs operations such as adding water, heating, stirring and grinding, driving the food and water to be fully mixed, so that the various components in the pulp are re-evenly mixed, and at the same time achieve a more uniform heating effect, improve the overall quality of the pulp, and ensure the taste and quality of the pulp. BRIEF DESCRIPTION OF THE DRAWINGS
[0039] Figure 1 This is a schematic structural diagram of a food processor according to an embodiment of the present application.
[0040] The meanings of the reference numerals are as follows:
[0041] 1. Water tank; 2. Cooking cup. DETAILED DESCRIPTION
[0042] For better understanding and implementation, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application.
[0043] In the description of the present application, it should be noted that the terms "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present application.
[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.
[0045] The present application discloses a food pulping method, which is applied to food processing machines such as juicers, soybean milk machines, wall breaking machines and food processors, see Figure 1 , used to process food into pulp; see Figure 1 Preferably, the food processor comprises a water tank 1 and a cooking cup 2 with a cooking cavity, the water tank 1 is used to contain clean water and can automatically pump water into the cooking cavity, the cooking cup 2 comprises a cup body with a cooking cavity and a host, optionally, the host and the cup body are integrally formed, optionally, the host and the cup body are two independent individuals, and the water tank 1 and the cup body can be detachably connected to the host; optionally, a cooking knife group, a temperature sensor and a heating plate are arranged in the cooking cavity, the cooking knife group can stir, grind, break and chop the ingredients in the cooking cavity, so that the ingredients and water are fully mixed to form a slurry, and / or stir and grind the slurry so that the various components in the slurry are re-evenly mixed, and a more uniform heating effect is achieved; the temperature sensor can obtain the temperature in the cooking cavity; the heating plate is used to heat the cooking cavity; the host has a cooking knife group, a temperature sensor and a heating plate, etc. The food processor comprises a cooking motor, an operation panel, a control circuit and a power supply, wherein the power supply is used to supply power to each power-consuming unit in the food processor, and the cooking motor can drive the cooking knife group to rotate relative to the cup body so as to achieve stirring, grinding, wall breaking and chopping of the food in the cooking cavity; the operation panel is provided with units such as buttons and / or touch screens that can obtain instructions issued by the user; the temperature sensor, the heating plate, the cooking motor, the operation panel and the power supply are all electrically connected to the control circuit, and the control circuit can pre-store corresponding programs or data, and be triggered by instructions issued by the user through the operation panel, so that the control circuit drives the temperature sensor, the heating plate and the cooking motor to perform corresponding operations; optionally, the control circuit can be made of an integrated circuit, which can collect signals emitted by each power-consuming unit, send signals to each power-consuming unit, and continue corresponding data processing and calculation.
[0046] In the present application, the food pulping method comprises the following rapid pulping steps:
[0047] S1: Pump water V1 into the cooking chamber through the water tank 1, and the cooking cup 2 heats the cooking chamber at the power P1 for N1 time, and then stays still for N2 time, to determine whether the temperature rise of the cooking chamber exceeds the temperature T1. If so, pump water V2 into the cooking chamber through the water tank 1, and count down the preset pulping time, and execute S2. If not, an error reminder is given;
[0048] Specifically, before starting to make pulp, it is often necessary to determine whether there is water in the cooking chamber in the initial state, so as to avoid excessive water addition during the pulping process and cause the pulp in the cooking chamber to overflow. In the present application, water V1 is first pumped into the cooking chamber through the water tank 1, and then the cooking chamber is heated. The temperature rise of the cooking chamber is used to determine whether there is water in the cooking chamber in the initial state. In this way, the water storage situation in the cooking chamber can be determined without a water level detection probe, which effectively optimizes the product structure and reduces production costs. At the same time, it can remind the user of the water storage situation in the cooking chamber before pulping.
[0049] Preferably, the S1 is implemented by the following steps:
[0050] Pump water V1 into the cooking chamber through water tank 1, and heat the cooking chamber with cooking cup 2 at 900W for 20 seconds, and then let it rest for 30 seconds, where 10mL≦V1≦100mL;
[0051] Specifically, 10mL-100mL of water is first pumped into the cooking chamber through the water tank 1 to prevent dry burning during the heating process and to prevent the heating plate of the cooking cup 2 from being damaged due to long-term dry burning. After the water pumping is completed, the heating plate of the cooking cup 2 is driven to heat the cooking chamber at a power of 900W for 20 seconds, and then remain still for 30 seconds, so that the temperature in the cooking chamber rises to a certain extent.
[0052] Determine whether the temperature rise of the cooking chamber exceeds temperature T1. If so, pump water V2 into the cooking chamber through water tank 1, and count down the preset pulping time to execute S2. If not, an error reminder is given, where 200mL≦V2≦400m, 4℃≦T1≦8℃.
[0053] Specifically, after the water with a volume of V1 is heated by the heating plate of the cooking cup 2, a corresponding temperature rise will inevitably occur in the cooking chamber. Therefore, it is possible to determine whether there is water in the cooking chamber in the initial state by judging the temperature rise of the cooking chamber. Optionally, it is determined whether the current temperature rise of the cooking chamber exceeds the temperature T1, where 4°C≦T1≦8°C. If so, it means that there is no water in the cooking chamber in the initial state, and water can be added for the second time to raise the temperature. Water V2 is pumped into the cooking chamber through the water tank 1, where 200mL≦V2≦400mL. At the same time, the preset temperature is set. The pulping time counts down, that is, the pulping operation begins, wherein the pulping time can be preset at the factory, or set by the user according to his own needs. If not, it means that there is water in the cooking chamber in the initial state, and it is necessary to give an error reminder to the user and stop the operation. Furthermore, an error reminder audio can be played through a buzzer or a speaker and / or a specific error reminder pattern can be displayed on the display screen of the cooking cup 2 to remind the user that there is water in the cooking chamber in the initial state, thereby effectively avoiding overflow problems in the food processor during the pulping process.
[0054] S2: Cooking cup 2 heats the cooking chamber to temperature T2;
[0055] Specifically, after water V2 is pumped into the cooking chamber through the water tank 1, the cooking chamber is heated to a temperature T2 through the heating plate of the cooking cup 2, and then the next step is entered; preferably, the S2 is specifically implemented by the following steps:
[0056] S21: Cooking cup 2 stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200 W for 50 seconds;
[0057] Specifically, the cooking motor drives the cooking knife group to stir and grind in the cooking chamber, so that the ingredients soaked in the cooking chamber are fully mixed with the water, thereby improving the uniformity and taste of the slurry. Optionally, the ingredients are pre-placed in the cooking chamber by the user. Optionally, the ingredients can be placed in the cooking chamber before step S1 or before step S2. After the ingredients are fully mixed with the water, the cooking chamber is heated for 50 seconds at a power of 1200W by the heating plate of the cooking cup 2.
[0058] S22: Determine whether the temperature of the cooking chamber reaches temperature T2. If so, execute S3; if not, return to S21, wherein 85°C ≦ T1 ≦ 91°C.
[0059] Specifically, after the heating is completed, it is determined whether the temperature of the cooking chamber reaches temperature T2. If so, step S3 can be executed to enter the boiling judgment stage. If not, step S21 is executed again, and the cooking motor stirs and grinds the cooking chamber again through the cooking knife group for 1 second, and the heating plate of the cooking cup 2 heats the cooking chamber with a power of 1200W for 50 seconds until the temperature of the cooking chamber reaches temperature T2. In the process of the cycle, the cooking chamber is stirred and ground to drive the ingredients and water to be fully mixed, thereby improving the uniformity and taste of the slurry, and can destroy the cell structure of the ingredients, so that the protein, fat and other nutrients in the ingredients are more easily released, thereby improving the slurry yield and nutritional value. At the same time, intermittent stirring, grinding and heating can prevent the ingredients from being stationary for a long time, prevent the bottom from being gelatinized due to uneven heating, and ensure that the slurry is heated evenly.
[0060] S3: The cooking cup 2 is stationary for a time period of N3, and then heats the cooking chamber at a power of P2 for a time period of N4. The cooking cup 2 is stationary for a time period of N3, and then heats the cooking chamber at a power of P2 for a time period of N4. The cooking chamber is then stirred and ground for a time period of N5.
[0061] Specifically, when the temperature of the cooking chamber reaches temperature T2, it is first left to stand for a period of time N3 to prevent part of the slurry from being heated too quickly and over-boiling, causing uneven heating of the slurry, and to prevent the gas and foam in the cooking chamber from expanding and overflowing, effectively preventing the occurrence of overflowing the pot and ensuring the safety of the operation process; preferably, S3 is specifically implemented by the following steps:
[0062] After being still for 10 seconds, the cooking cup 2 heats the cooking chamber at a power of 800 W for 5 seconds. After being still for another 10 seconds, the cooking cup 2 heats the cooking chamber at a power of 800 W for 5 seconds, and then stirs and grinds the cooking chamber for 1 second.
[0063] Specifically, by cycling twice: "Stand still for 10 seconds, the heating plate of the cooking cup 2 heats the cooking chamber at a power of 800W for 5 seconds", the heat inside the slurry is transferred in a static state, making the temperature distribution inside the slurry more even. After two cycles, the cooking motor drives the cooking knife group to stir and grind in the cooking chamber for 1 second, which can break the foam in the cooking chamber and reduce the risk of overflowing the pot, and can drive the heat to be evenly transferred in the slurry, thereby achieving a more uniform heating effect and improving the overall quality of the slurry. At the same time, proper heating and stirring and grinding can promote the dissolution and absorption of nutrients in the food. Heating can destroy the anti-nutritional factors (such as trypsin inhibitors) in the food and make them inactive, thereby improving the digestibility of protein. Stirring and grinding can make the nutrients more evenly distributed in the slurry and improve the nutrient absorption rate.
[0064] S4: Determine whether the time taken for the cooking chamber to increase in temperature by T3 is greater than time N6. If so, store the current temperature as the boiling point temperature Tf, pump water V3 into the cooking chamber through the water tank 1, and execute S5. If not, return to S3.
[0065] Specifically, by judging the slope time, whether the time taken for the cooking chamber to increase the temperature T3 is greater than the time N6, it is determined whether the slurry is boiled. Preferably, 1°C ≤ T3 ≤ 2°C; preferably, 80 seconds ≤ N6 ≤ 100 seconds; optionally, if the time taken for the cooking chamber to increase the temperature T3 is greater than the time N6, it means that the slurry has boiled, and the current temperature is stored as the boiling point temperature Tf, so that the boiling point temperature Tf at the current position is automatically obtained without setting it before leaving the factory, thereby ensuring that the slurry can be truly boiled and the harmful substances in the slurry are effectively destroyed. Such as saponins, etc., which can further prevent users from being misled by the "false boiling" phenomenon of a large amount of white foam appearing in the slurry during the heating process, thereby ensuring the food safety of users; when the slurry has been boiled, water can be added for the third time to increase the temperature, and water V3 is pumped into the cooking chamber through the water tank 1. If the time taken for the cooking chamber to increase the temperature T3 is less than or equal to the time N6, return to execute step S3; optionally, V3 is the difference between the total capacity of the cooking chamber and the current water storage capacity of the cooking chamber, that is, V3=V-V1-V2, where V is the total capacity of the cooking chamber.
[0066] S5: cooking cup 2 stirs and grinds the cooking chamber for time N7, and heats the cooking chamber at power P3 for time N8;
[0067] Specifically, when the slurry has been boiled, water can be added for the third time to increase the temperature. First, water V3 is pumped into the cooking chamber through the water tank 1, and then the cooking motor drives the cooking knife group to stir and grind in the cooking chamber for a time N7, so that the injected water and the original slurry in the cooking chamber are fully mixed, and then the slurry in the cooking chamber is boiled again; preferably, the S5 is specifically implemented by the following steps:
[0068] The cooking cup 2 stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200W for 28 to 30 seconds.
[0069] Specifically, the cooking motor stirs and grinds the food in the cooking chamber through the cooking knife group for 1 second, and then the heating plate of the cooking cup 2 heats the cooking chamber at a power of 1200W for 28 seconds.
[0070] S6: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5;
[0071] Specifically, when the temperature of the cooking chamber reaches temperature Tf-3°C, proceed to the next step, executing step S7. When the temperature of the cooking chamber does not reach temperature Tf-3°C, return to the previous step, execute step S5, and continue stirring, grinding and heating.
[0072] Furthermore, S6 can also be implemented by the following steps:
[0073] S61: Determine whether the remaining countdown time of the pulping time is greater than time N11. If so, continue the countdown of the pulping time and execute S62. If not, pause the countdown of the pulping time, assign time N11 as the remaining countdown time of the current pulping time, and execute S62.
[0074] Specifically, after each execution of step S5, determine whether the remaining countdown time of the pulping time is greater than 10 minutes. If so, continue the countdown of the pulping time and execute step S62. If not, pause the countdown of the pulping time, and assign time N11 to the remaining countdown time of the current pulping time, that is, maintain the remaining countdown time of the current pulping time at 10 minutes, pause the countdown, and execute step S62 to ensure that there is enough time for subsequent steps.
[0075] S62: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5.
[0076] Specifically, when the temperature of the cooking chamber reaches temperature Tf-3°C, S7 is executed to enter the high-speed stirring and grinding stage. When the temperature of the cooking chamber does not reach temperature Tf-3°C, the process returns to the previous step S5 to continue stirring, grinding and heating.
[0077] S7: The cooking cup 2 stirs and grinds the cooking chamber for a time N9, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup 2 heats the cooking chamber at power P3 for a time N10 and executes S8. If not, the cooking cup 2 remains stationary for a time N10 and executes S8.
[0078] Specifically, the cooking motor drives the cooking knife group to stir and grind in the cooking chamber for a time N9, so that the various components in the slurry are re-evenly mixed to ensure the taste and quality of the slurry. It is determined whether the current temperature of the cooking chamber is less than or equal to the temperature T5. If so, the cooking cup 2 heats the cooking chamber with a power of P3 for a time N10 and executes step S8. If not, the cooking chamber is kept stationary for a time N10 and step S8 is executed. Preferably, S7 is specifically implemented by the following steps:
[0079] The cooking cup 2 stirs and grinds the cooking chamber for 20 seconds. If the current temperature of the cooking chamber is less than or equal to temperature T5, the cooking cup 2 heats the cooking chamber at a power of 500W for 5 seconds and executes step S8. If the current temperature of the cooking chamber is greater than temperature T5, the cooking cup 2 stops for 5 seconds and executes step S8, wherein Tf-4°C≦T5≦Tf-2°C. Preferably, the temperature T5 is Tf-2.5°C.
[0080] S8: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, drive the cooking cup 2 to remain stationary until the countdown of the pulping time ends and enter the heat preservation mode. If not, return to S7.
[0081] Specifically, when the temperature of the cooking chamber is less than or equal to temperature T6, the process returns to step S7 to continue stirring, grinding and heating. When the temperature of the cooking chamber is greater than temperature T6, the cooking cup 2 is driven to remain stationary until the remaining countdown time of the pulping time is zero, that is, the countdown of the pulping time ends, and then enters the heat preservation mode. Optionally, Tf-3℃≦T6≦Tf-1℃, preferably, temperature T6 is Tf-1.5℃. Optionally, a prompt sound can be played through a buzzer, a speaker, etc. and / or a specific prompt pattern can be displayed on the display screen of the cooking cup 2 to prompt the user that the heat preservation mode is in progress.
[0082] In the present application, the food pulping method further comprises the following steps of preparing a concentrated pulp:
[0083] S1: Pump water V1 into the cooking chamber through the water tank 1, and the cooking cup 2 heats the cooking chamber at the power P1 for N1 time, and then stays still for N2 time, to determine whether the temperature rise of the cooking chamber exceeds the temperature T1. If so, pump water V2 into the cooking chamber through the water tank 1, and count down the preset pulping time, and execute S2. If not, an error reminder is given;
[0084] Specifically, before starting to make pulp, it is often necessary to determine whether there is water in the cooking chamber in the initial state, so as to avoid excessive water addition during the pulping process and cause the pulp in the cooking chamber to overflow. In the present application, water V1 is first pumped into the cooking chamber through the water tank 1, and then the cooking chamber is heated. The temperature rise of the cooking chamber is used to determine whether there is water in the cooking chamber in the initial state. In this way, the water storage situation in the cooking chamber can be determined without a water level detection probe, which effectively optimizes the product structure and reduces production costs. At the same time, it can remind the user of the water storage situation in the cooking chamber before pulping.
[0085] Preferably, the S1 is implemented by the following steps:
[0086] Pump water V1 into the cooking chamber through water tank 1, and heat the cooking chamber with cooking cup 2 at 900W for 20 seconds, and then let it rest for 30 seconds, where 10mL≦V1≦100mL;
[0087] Specifically, 10mL-100mL of water is first pumped into the cooking chamber through the water tank 1 to prevent dry burning during the heating process and to prevent the heating plate of the cooking cup 2 from being damaged due to long-term dry burning. After the water pumping is completed, the heating plate of the cooking cup 2 is driven to heat the cooking chamber at a power of 900W for 20 seconds, and then remain still for 30 seconds, so that the temperature in the cooking chamber rises to a certain extent.
[0088] Determine whether the temperature rise of the cooking chamber exceeds temperature T1. If so, pump water V2 into the cooking chamber through water tank 1, and count down the preset pulping time to execute S2. If not, an error reminder is given, where 200mL≦V2≦400m, 4℃≦T1≦8℃.
[0089] Specifically, after the water with a volume of V1 is heated by the heating plate of the cooking cup 2, a corresponding temperature rise will inevitably occur in the cooking cavity. Therefore, whether there is water in the cooking cavity in the initial state can be obtained by judging the temperature rise of the cooking cavity. Optionally, it is determined whether the current temperature rise of the cooking cavity exceeds temperature T1, where 4°C≦T1≦8°C. If so, it means that there is no water in the cooking cavity in the initial state, and water can be added for the second time to raise the temperature. Water V2 is pumped into the cooking cavity through the water tank 1, where 200mL≦V2≦400mL. At the same time, a countdown is performed for the preset pulping time, and the pulping operation is started. If not, it means that there is water in the cooking cavity in the initial state, and an error reminder needs to be given to the user to stop the operation. Furthermore, an error reminder audio can be played through a buzzer or a speaker and / or a specific error reminder pattern can be displayed on the display screen of the cooking cup 2 to remind the user that there is water in the cooking cavity in the initial state.
[0090] S2: Cooking cup 2 heats the cooking chamber to temperature T2;
[0091] Specifically, after water V2 is pumped into the cooking chamber through the water tank 1, the cooking chamber is heated to a temperature T2 through the heating plate of the cooking cup 2, and then the next step is entered; preferably, the S2 is specifically implemented by the following steps:
[0092] S21: Cooking cup 2 stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200 W for 50 seconds;
[0093] Specifically, the cooking motor drives the cooking knife group to stir and grind in the cooking chamber, so that the ingredients soaked in the cooking chamber are fully mixed with the water, thereby improving the uniformity and taste of the slurry. Optionally, the ingredients are pre-placed in the cooking chamber by the user. Optionally, the ingredients can be placed in the cooking chamber before step S1 or before step S2. After the ingredients are fully mixed with the water, the cooking chamber is heated for 50 seconds at a power of 1200W by the heating plate of the cooking cup 2.
[0094] S22: Determine whether the temperature of the cooking chamber reaches temperature T2. If so, execute S3; if not, return to S21, wherein 85°C ≦ T1 ≦ 91°C.
[0095] Specifically, after the heating is completed, it is determined whether the temperature of the cooking chamber reaches temperature T2. If so, step S3 can be executed to enter the boiling judgment stage. If not, step S21 is executed again, and the cooking motor stirs and grinds the cooking chamber again through the cooking knife group for 1 second, and the heating plate of the cooking cup 2 heats the cooking chamber with a power of 1200W for 50 seconds until the temperature of the cooking chamber reaches temperature T2. In the process of the cycle, the cooking chamber is stirred and ground to drive the ingredients and water to be fully mixed, thereby improving the uniformity and taste of the slurry, and can destroy the cell structure of the ingredients, so that the protein, fat and other nutrients in the ingredients are more easily released, thereby improving the slurry yield and nutritional value. At the same time, intermittent stirring, grinding and heating can prevent the ingredients from being stationary for a long time, prevent the bottom from being gelatinized due to uneven heating, and ensure that the slurry is heated evenly.
[0096] S3: The cooking cup 2 is stationary for a time period of N3, and then heats the cooking chamber at a power of P2 for a time period of N4. The cooking cup 2 is stationary for a time period of N3, and then heats the cooking chamber at a power of P2 for a time period of N4. The cooking chamber is then stirred and ground for a time period of N5.
[0097] Specifically, when the temperature of the cooking chamber reaches the temperature T2, it is first stopped for a period of time N3 to prevent part of the slurry from being heated too quickly and over-boiling, causing uneven heating of the slurry, and at the same time prevent the gas and foam in the cooking chamber from expanding and overflowing, effectively preventing the occurrence of overflowing the pot and ensuring the safety of the operation process; preferably, the S3 is specifically implemented by the following steps:
[0098] After being still for 10 seconds, the cooking cup 2 heats the cooking chamber at a power of 800 W for 5 seconds. After being still for another 10 seconds, the cooking cup 2 heats the cooking chamber at a power of 800 W for 5 seconds, and then stirs and grinds the cooking chamber for 1 second.
[0099] Specifically, by cycling twice: "Stand still for 10 seconds, the heating plate of the cooking cup 2 heats the cooking chamber at a power of 800W for 5 seconds", the heat inside the slurry is transferred in a static state, making the temperature distribution inside the slurry more even. After two cycles, the cooking motor drives the cooking knife group to stir and grind in the cooking chamber for 1 second, which can break the foam in the cooking chamber and reduce the risk of overflowing the pot, and can drive the heat to be evenly transferred in the slurry, thereby achieving a more uniform heating effect and improving the overall quality of the slurry. At the same time, proper heating and stirring and grinding can promote the dissolution and absorption of nutrients in the food. Heating can destroy the anti-nutritional factors (such as trypsin inhibitors) in the food and make them inactive, thereby improving the digestibility of protein. Stirring and grinding can make the nutrients more evenly distributed in the slurry and improve the nutrient absorption rate.
[0100] S4: Determine whether the time taken for the cooking chamber to increase in temperature by T3 is greater than time N6. If so, store the current temperature as the boiling point temperature Tf, pump water V3 into the cooking chamber through the water tank 1, and execute S5. If not, return to S3.
[0101] Specifically, by judging the slope time, whether the time taken for the cooking chamber to increase the temperature T3 each time is greater than the time N6, it is determined whether the slurry is boiled. Preferably, 1°C ≤ T3 ≤ 2°C; preferably, 80 seconds ≤ N6 ≤ 100 seconds; optionally, if it is determined that the time taken for the cooking chamber to increase the temperature T3 each time is greater than the time N6, it means that the slurry has boiled, and the current temperature is stored as the boiling point temperature Tf, so that the boiling point temperature Tf at the current position is automatically obtained without setting it before leaving the factory, thereby ensuring that the slurry can be truly boiled, effectively destroying harmful substances in the slurry, such as saponins, etc., and further preventing users from being misled by the "false boiling" phenomenon of a large amount of white foam appearing in the slurry during the heating process, thereby Ensure food safety for users; when the slurry has boiled, water can be added for the third time to increase the temperature, and water V3 is pumped into the cooking chamber through the water tank 1. If the time taken for the cooking chamber to increase in temperature T3 is less than or equal to time N6, return to execute step S3; optionally, V3 is the difference between the total capacity of the cooking chamber and the current water storage capacity of the cooking chamber, that is, V3 = V-V1-V2, where V is the total capacity of the cooking chamber. Furthermore, when V3≦600mL, water V3 is pumped into the cooking chamber directly through the water tank 1. If 600mL≦V3, 600mL of water is pumped into the cooking chamber through the water tank 1 to prevent excessive water storage in the cooking chamber, which may cause overflow risk in subsequent slurrying steps.
[0102] S5: cooking cup 2 stirs and grinds the cooking chamber for time N7, and heats the cooking chamber at power P3 for time N8;
[0103] Specifically, when the slurry has been boiled, water can be added for the third time to increase the temperature. First, water V3 is pumped into the cooking chamber through the water tank 1, and then the cooking motor drives the cooking knife group to stir and grind in the cooking chamber for a time N7, so that the injected water and the original slurry in the cooking chamber are fully mixed, and then the slurry in the cooking chamber is boiled again; preferably, the S5 is specifically implemented by the following steps:
[0104] The cooking cup 2 stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200W for 28 to 30 seconds.
[0105] Specifically, the cooking motor stirs and grinds the food in the cooking chamber through the cooking knife group for 1 second, and then the heating plate of the cooking cup 2 heats the cooking chamber at a power of 1200W for 28 seconds to 30 seconds. Preferably, the time N7 is 30 seconds.
[0106] S6: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5;
[0107] Specifically, when the temperature of the cooking chamber reaches temperature Tf-3°C, proceed to the next step, executing step S7. When the temperature of the cooking chamber does not reach temperature Tf-3°C, return to the previous step, execute step S5, and continue stirring, grinding and heating.
[0108] Furthermore, S6 can also be implemented by the following steps:
[0109] S61: Determine whether the remaining countdown time of the pulping time is greater than time N11. If so, continue the countdown of the pulping time and execute S62. If not, pause the countdown of the pulping time, assign time N11 as the remaining countdown time of the current pulping time, and execute S62.
[0110] Specifically, after each execution of step S5, determine whether the remaining countdown time of the pulping time is greater than 25 minutes. If so, continue the countdown of the pulping time and execute step S62. If not, pause the countdown of the pulping time, assign time N11 to the remaining countdown time of the current pulping time, that is, maintain the remaining countdown time of the current pulping time at 25 minutes, pause the countdown, and execute step S62 to ensure that there is enough time for subsequent steps.
[0111] S62: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5.
[0112] Specifically, when the temperature of the cooking chamber reaches temperature Tf-3°C, S7 is executed to enter the high-speed stirring and grinding stage. When the temperature of the cooking chamber does not reach temperature Tf-3°C, the process returns to the previous step S5 to continue stirring, grinding and heating.
[0113] S7: The cooking cup 2 stirs and grinds the cooking chamber for a time N9, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup 2 heats the cooking chamber at power P3 for a time N10 and executes S8. If not, the cooking cup 2 remains stationary for a time N10 and executes S8.
[0114] Specifically, the cooking motor drives the cooking knife group to stir and grind in the cooking chamber for a time N9, so that the various components in the slurry are re-evenly mixed to ensure the taste and quality of the slurry. It is determined whether the current temperature of the cooking chamber is less than or equal to the temperature T5. If so, the cooking cup 2 heats the cooking chamber at a power of P3 for a time N10 and executes S8. If not, the cooking chamber is kept stationary for a time N10 and S8 is executed. Preferably, S7 is specifically implemented by the following steps:
[0115] The cooking cup 2 stirs and grinds the cooking chamber for 20 seconds, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup 2 heats the cooking chamber at a power of 500W for 5 seconds and executes S8. If not, it remains still for 5 seconds and executes S8, wherein Tf-4℃≦T5≦Tf-2℃. Preferably, the temperature T5 is Tf-2.5℃.
[0116] S8: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, drive the cooking cup 2 to remain stationary until the countdown of the pulping time ends and enter the heat preservation mode. If not, return to S7.
[0117] Preferably, the step S8 is implemented by the following steps:
[0118] S81: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, execute S82. If not, return to S7, where Tf-3°C ≦ T6 ≦ Tf-1°C.
[0119] Specifically, when the temperature of the cooking chamber is less than or equal to temperature T6, return to step S7 and re-stir, grind and heat. When the temperature of the cooking chamber is greater than temperature T6, execute S82 to further determine whether it is necessary to continue pumping water into the cooking chamber through water tank 1. Optionally, Tf-3℃≦T6≦Tf-1℃. Preferably, temperature T6 is Tf-1.5℃.
[0120] S82: Determine whether the user has input a first instruction in advance. If yes, execute S83. If no, drive the cooking cup 2 to remain stationary until the countdown of the pulping time ends and enter the heat preservation mode, wherein the first instruction is an instruction to select a capacity greater than 1000 mL;
[0121] Specifically, the user can input the first instruction on the operation panel in advance. Optionally, the user can press a button on the operation panel or select an option with a capacity greater than 1000mL on the touch screen to input the first instruction. When it is determined that the user has input the first instruction in advance, S83 is executed. When it is determined that the user has not input the first instruction, the cooking cup 2 is driven to remain still until the countdown of the pulping time is over and the insulation mode is entered.
[0122] S83: Determine whether the remaining countdown time of the pulping time is greater than or equal to the time N11. If so, execute S84. If not, drive the cooking cup 2 to remain stationary until the countdown of the pulping time ends and enter the keep-warm mode.
[0123] Specifically, when the remaining countdown time of the pulping time is greater than or equal to 9 minutes, step S84 is executed to continue pumping water into the cooking chamber through the water tank 1. When the remaining countdown time of the pulping time is less than 9 minutes, the cooking cup 2 is driven to remain stationary until the countdown of the pulping time ends and enters the insulation mode.
[0124] S84: Pumping water V4 into the cooking chamber through the water tank 1, while the cooking cup 2 stirs and grinds the cooking chamber for 25 seconds;
[0125] Specifically, since the maximum value of V3 in step S4 is 600 mL, the current cooking chamber may still be in an unfilled state. If the cooking chamber is in an unfilled state, V4 = V-V1-V2-V3, that is, the remaining capacity of water is pumped into the cooking chamber. If the cooking chamber is in a full state, water is no longer pumped, and the cooking motor drives the cooking knife group to stir and grind the cooking chamber for 25 seconds, driving the heat to transfer in the slurry, thereby achieving a more uniform heating effect. At the same time, the various components in the slurry are re-evenly mixed to improve the taste and quality of the slurry.
[0126] S85: The cooking cup 2 stirs and grinds the cooking chamber for 1 second, and then remains still for 10 seconds to determine whether the temperature of the cooking chamber is greater than temperature T6. If so, the cooking cup remains still for 5 seconds and executes S86. If not, the cooking cup 2 heats the cooking chamber at a power of 700 W for 5 seconds and executes S86.
[0127] Specifically, the cooking motor drives the cooking knife group to stir and grind the cooking chamber for 1 second, and then let it stand for 10 seconds to allow the various components in the slurry to be re-evenly mixed, and then the heat inside the slurry is driven to transfer in a static state to make the temperature distribution inside the slurry more uniform, and then it is determined whether the temperature of the cooking chamber is greater than temperature T6. If so, it is kept still for 5 seconds, and then step S86 is executed to determine whether the countdown of the slurry making time is over. If not, the heating plate of the cooking cup 2 is driven to heat the cooking chamber at a power of 700 W for 5 seconds, and then step S86 is executed to determine whether the countdown of the slurry making time is over.
[0128] S86: Determine whether the remaining countdown time of the pulping time is zero, if so, enter the heat preservation mode, if not, execute S85;
[0129] Specifically, when the remaining time of the countdown of the pulping time is not zero, which means that the countdown of the pulping time has not ended, return to step S85, re-stir, grind and heat to make the temperature distribution inside the slurry more uniform. When the remaining time of the countdown of the pulping time is zero, it means that the countdown of the pulping time is over, and then enter the keep-warm mode; optionally, after the countdown of the pulping time is over, a prompt sound can be played through a buzzer, a speaker, etc. and / or a specific prompt pattern can be displayed on the display screen of the cooking cup 2 to prompt the user that it is in keep-warm mode.
[0130] The technical means disclosed in the present application are not limited to the technical means disclosed in the above-mentioned implementation methods, but also include technical solutions composed of any combination of the above technical features. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of this application, and these improvements and modifications are also regarded as the protection scope of this application.
Claims
1. A method for pulping food, applied to a food processing machine, characterized in that: The food processor comprises a water tank and a cooking cup having a cooking cavity; The food pulping method comprises the following steps: S1: Pump water V1 into the cooking chamber through the water tank, the cooking cup heats the cooking chamber at power P1 for N1, and then remains still for N2 to determine whether the temperature rise of the cooking chamber exceeds temperature T1. If so, pump water V2 into the cooking chamber through the water tank, and count down the preset pulping time to execute S2. If not, an error reminder is given; S2: The cooking cup heats the cooking chamber to temperature T2; S3: The cooking cup is stationary for a time of N3, and then heats the cooking chamber at power P2 for a time of N4. The cooking cup is stationary for a time of N3, and then heats the cooking chamber at power P2 for a time of N4. The cooking chamber is then stirred and ground for a time of N5. S4: Determine whether the time taken for the cooking chamber to increase in temperature by T3 is greater than time N6. If so, store the current temperature as the boiling point temperature Tf, pump water V3 into the cooking chamber through the water tank, and execute S5. If not, return to S3. S5: The cooking cup stirs and grinds the cooking chamber for a time N7, and heats the cooking chamber at a power of P3 for a time N8; S6: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5; S7: The cooking cup stirs and grinds the cooking chamber for a time N9, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup heats the cooking chamber at power P3 for a time N10 and executes S8. If not, the cooking cup remains stationary for a time N10 and executes S8. S8: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, drive the cooking cup to remain still until the countdown of the pulping time ends and enter the insulation mode. If not, return to S7.
2. The food pulping method according to claim 1, characterized in that: The S1 is specifically implemented by the following steps: Pump water V1 into the cooking chamber through the water tank, and heat the cooking chamber at 900W for 20 seconds, then let it rest for 30 seconds, where 10mL≦V1≦100mL; Determine whether the temperature rise of the cooking chamber exceeds temperature T1. If so, pump water V2 into the cooking chamber through the water tank and execute S2. If not, an error reminder is given, where 200mL≦V2≦400mL, 4℃≦T1≦8℃.
3. The food pulping method according to claim 1, characterized in that: The S2 is specifically implemented by the following steps: S21: The cooking cup stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200W for 50 seconds; S22: Determine whether the temperature of the cooking chamber reaches temperature T2. If so, execute S3; if not, return to S21, wherein 85°C ≦ T1 ≦ 91°C.
4. The food pulping method according to claim 1, characterized in that: The S3 is specifically implemented by the following steps: After being still for 10 seconds, the cooking cup heats the cooking chamber at 800W for 5 seconds. After being still for another 10 seconds, the cooking cup heats the cooking chamber at 800W for 5 seconds, and then stirs and grinds the cooking chamber for 1 second.
5. The food pulping method according to claim 1, characterized in that: The S5 is specifically implemented by the following steps: The cooking cup stirs and grinds the cooking chamber for 1 second, and heats the cooking chamber at a power of 1200W for 28 to 30 seconds.
6. The food pulping method according to claim 1, characterized in that: 1℃≦T3≦2℃； 80 seconds ≦ N6 ≦ 100 seconds.
7. The food pulping method according to claim 1, characterized in that: T4 = Tf-3°C.
8. The food pulping method according to claim 1, characterized in that: The S6 is specifically implemented by the following steps: S61: Determine whether the remaining countdown time of the pulping time is greater than time N11. If so, continue the countdown of the pulping time and execute S62. If not, pause the countdown of the pulping time, assign time N11 as the remaining countdown time of the current pulping time, and execute S62. S62: Determine whether the temperature of the cooking chamber reaches temperature T4, if yes, execute S7, if no, return to S5.
9. The food pulping method according to claim 1, characterized in that: The S7 is specifically implemented by the following steps: The cooking cup stirs and grinds the cooking chamber for 20 seconds, and then determines whether the current temperature of the cooking chamber is less than or equal to temperature T5. If so, the cooking cup heats the cooking chamber at a power of 500W for 5 seconds and executes S8. If not, the cooking cup remains still for 5 seconds and executes S8, wherein Tf-4℃≦T5≦Tf-2℃.
10. The food pulping method according to claim 9, characterized in that: The S8 is specifically implemented by the following steps: S81: Determine whether the temperature of the cooking chamber is greater than temperature T6. If so, execute S82. If not, return to S7, where Tf-3°C ≦ T6 ≦ Tf-1°C. S82: Determine whether the user has input a first instruction in advance. If yes, execute S83. If no, drive the cooking cup to remain still until the countdown of the pulping time ends and enter the warm-keeping mode, wherein the first instruction is an instruction to select a capacity greater than 1000 mL; S83: Determine whether the remaining countdown time of the pulping time is greater than or equal to time N11, if so, execute S84, if not, return to S82; S84: Pump water V4 into the cooking chamber through the water tank, and at the same time, the cooking cup stirs and grinds the cooking chamber for 25 seconds; S85: The cooking cup stirs and grinds the cooking chamber for 1 second, and then remains still for 10 seconds to determine whether the temperature of the cooking chamber is greater than temperature T6. If so, the cooking cup remains still for 5 seconds and executes S86. If not, the cooking cup heats the cooking chamber at a power of 700 W for 5 seconds and executes S86. S86: Determine whether the remaining countdown time of the pulping time is zero, if so, enter the insulation mode, if not, return to S85.