Method for cooking soup, storage medium and cooking system

Abstract

The embodiment of the invention provides a soup cooking method, a storage medium and a cooking system, and belongs to the technical field of cooking, and the method comprises the step of combining fat in soup with lipophilic groups of protein in the soup. According to the soup cooking method, the storage medium and the cooking system, the fat is bonded with the lipophilic groups of the protein, so that the fat is attached to the protein, and the protein bonded with the fat can be dissolved in water through the hydrophilic groups of the protein; therefore, the fat attached to the protein can be uniformly dispersed in water along with the protein, so that the soup is in an oil-water mixed emulsified state, the concentration of the soup can be improved, and the thick soup can be cooked.

Description

Technical Field

[0001] The present application relates to the field of cooking technology, and in particular to a method for cooking soup, a storage medium and a cooking system. Background Art

[0002] In daily life, people often want to cook thicker soups. In the related art, the soups cooked by cooking systems are relatively light, which is difficult to meet the user's demand for thick soups. Summary of the invention

[0003] In view of this, the embodiments of the present application hope to provide a method for cooking soup, a storage medium and a cooking system to cook thicker soup.

[0004] To achieve the above-mentioned purpose, a first aspect of an embodiment of the present application provides a method for cooking soup, the method comprising: combining fat in the soup with the lipophilic groups of the protein in the soup.

[0005] In one embodiment, the fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising:

[0006] Bubbles are created in the soup to increase the amount of fat in the soup that comes into contact with the protein.

[0007] In one embodiment, generating bubbles in the soup to increase the amount of fat in the soup that contacts the protein comprises:

[0008] Vibration is applied to the soup in the cooking cavity to generate bubbles in the soup.

[0009] In one embodiment, the vibration frequency of the vibration source for applying vibration to the soup in the cooking cavity is greater than or equal to 10000 Hz.

[0010] In one embodiment, generating bubbles in the soup to increase the amount of fat in the soup that contacts the protein comprises:

[0011] Gas is delivered into the soup in the cooking cavity to generate bubbles in the soup.

[0012] In one embodiment, the fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising:

[0013] When the soup in the cooking cavity is in a boiling state, the soup is stirred to increase the amount of fat in the soup that contacts the protein.

[0014] In one embodiment, before combining the fat in the soup with the lipophilic groups of the protein in the soup, the cooking method further comprises:

[0015] When the soup in the cooking cavity is not boiling, the soup is stirred to dissolve the blood and / or fishy substances in the food.

[0016] In one embodiment, the fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising:

[0017] Heat the cooking chamber until the liquid in the cooking chamber boils.

[0018] In one embodiment, heating the cooking cavity to make the soup in the cooking cavity roll includes:

[0019] At least two zones of the cooking cavity are heated alternately.

[0020] In one embodiment, the fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising:

[0021] When the pressure in the cooking cavity is greater than the atmospheric pressure, the cooking cavity is depressurized to make the soup in the cooking cavity roll.

[0022] In one embodiment, the fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising:

[0023] The soup in the cooking cavity is driven to flow from the first flow cross section to the second flow cross section, and the area of ​​the second flow cross section is smaller than the area of ​​the first flow cross section.

[0024] A second aspect of an embodiment of the present application provides a storage medium, characterized in that the storage medium can be read by a computer, and the storage medium stores computer-executable instructions, and the computer-executable instructions are used to be executed by a processor to implement the steps of any of the above methods.

[0025] A third aspect of an embodiment of the present application provides a cooking system, characterized in that it includes:

[0026] A cooking assembly having a cooking cavity for cooking soup;

[0027] a memory storing computer executable instructions;

[0028] A processor, configured to execute the computer executable instructions to implement the steps of any one of the methods of claims 1 to 11.

[0029] A fourth aspect of the embodiments of the present application provides a cooking system, characterized in that the cooking system is used to implement the steps of the corresponding method, and includes:

[0030] A cooking assembly, comprising a cooking cavity for cooking soup, the cooking cavity comprising a first cavity, a second cavity and an emulsification hole connecting the first cavity and the second cavity, the flow cross-section area of ​​the first cavity and the flow cross-section area of ​​the second cavity are both larger than the flow cross-section area of ​​the emulsification hole;

[0031] A negative pressure pump is used to create a negative pressure in the first chamber or the second chamber.

[0032] In one embodiment, the cooking assembly comprises:

[0033] A cooking body, the cooking body comprising a cooking container and an upper cover arranged on the cooking container, the negative pressure pump being installed on the upper cover, and the negative pressure pump being used to form a negative pressure in the second chamber;

[0034] An emulsifying device, wherein the emulsifying device and the cooking container enclose the first cavity, the emulsifying device, the cooking container and the upper cover enclose the second cavity, and the emulsifying hole is formed in the emulsifying device.

[0035] The method for cooking soup in the embodiment of the present application combines fat with the lipophilic groups of protein so that the fat is attached to the protein. The protein combined with fat can be dissolved in water through the hydrophilic groups of the protein. Therefore, the fat attached to the protein can be dispersed in the water more evenly along with the protein, making the soup in an emulsified state of oil-water mixture, which can increase the concentration of the soup, thereby cooking a thicker soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a structural schematic diagram of a cooking system according to an embodiment of the present application, in which a negative pressure pump is shown, and in which a state in which no soup is added into the cooking cavity is shown;

[0037] Figure 2 It is a schematic diagram of the structure of the cooking system of the embodiment of the present application, showing a negative pressure pump, and showing a state where the soup has not entered the emulsifying device;

[0038] Figure 3 It is a schematic diagram of the structure of the cooking system of an embodiment of the present application, showing a negative pressure pump, and the liquid level of the soup shown in the figure is higher than the emulsifying device;

[0039] Figure 4 It is a structural schematic diagram of a cooking system according to an embodiment of the present application, and shows a vibration source for applying vibration to soup;

[0040] Figure 5 This is a schematic diagram of the structure of a cooking system according to an embodiment of the present application, in which a stirring device is shown;

[0041] Figure 6This is a schematic diagram of the structure of the cooking system according to an embodiment of the present application, in which the soup in the cooking cavity is heated and rolled by the heating device;

[0042] Figure 7 This is a schematic diagram of the structure of a cooking system according to an embodiment of the present application, showing a first heater and a second heater;

[0043] Figure 8 It is a structural schematic diagram of a cooking system according to an embodiment of the present application, and a pressure relief valve is shown in the figure;

[0044] Fig. 9 This is a schematic diagram of the structure of a cooking system according to an embodiment of the present application, in which a ventilation device is shown;

[0045] Fig.10 This is a schematic diagram of the structure of the cooking system of an embodiment of the present application, showing a first cavity and a second cavity with larger flow cross-sectional areas, and an emulsification hole with smaller flow cross-sectional areas.

[0046] Explanation of the reference numerals: cooking assembly 1; cooking cavity 11; first cavity 111; second cavity 112; emulsifying hole 113; cooking body 12; cooking container 121; upper cover 122; exhaust passage; emulsifying device 13; emulsifying body 131; oil filter platform 1311; liquid hole 1312; oil separator cap 132; vibration source 14; stirring device 15; heating device 16; first heater 161; second heater 162; pressure relief valve 17; ventilation device 18; negative pressure pump 2; target surface P1; first target surface P2; second target surface P3. DETAILED DESCRIPTION

[0047] It should be noted that, in the absence of conflict, the embodiments and technical features in the embodiments of the present application can be combined with each other, and the detailed description in the specific implementation method should be understood as an explanation of the purpose of the present application and should not be regarded as an improper limitation on the present application.

[0048] In the description of the embodiments of the present application, "upper", "lower", "top", "bottom", orientation or position relationship is based on the attached Figure 1 It should be understood that these directional terms are only used to facilitate the description of the present application and simplify 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 limiting the present application. For example, please refer to Figure 1 , the up and down directions are Figure 1 The direction is indicated by the arrow R1.

[0049] In the related art, the soup cooked by the cooking system is relatively light, and even if a thick soup is occasionally cooked, the formation mechanism of the thick soup is not clear.

[0050] Research has found that in the process of cooking soup, protein and fat in food will dissolve into the soup. Due to the low density of fat, fat basically floats on the soup, and fat and water are not fully mixed, so the cooked soup is relatively light. Protein has hydrophilic groups and lipophilic groups. The protein in the soup can be well dissolved in water through the hydrophilic groups of the protein, so it can be dispersed more evenly in the water. If the fat in the soup can be well combined with the protein through the lipophilic groups of the protein, the protein combined with fat can be dissolved in water through the hydrophilic groups, so that the protein combined with fat can be dispersed more evenly in the water, so that the soup presents an emulsified state of oil and water mixture, and the concentration of the soup is increased.

[0051] In view of this, the present application embodiment provides a cooking system, please refer to Figures 1 to 10 The cooking system comprises a cooking assembly 1, and the cooking assembly 1 has a cooking cavity 11 for cooking soup. In such a structural form, food for cooking soup is placed in the cooking cavity 11 for cooking.

[0052] The food is not limited, and illustratively, the food can be an intravenous food.

[0053] In one embodiment, please refer to Figure 1 to Figure 3 ,as well as Fig.10 The cooking chamber 11 includes a first chamber 111, a second chamber 112, and an emulsifying hole 113 connecting the first chamber 111 and the second chamber 112. The flow cross section area of ​​the first chamber 111 and the flow cross section area of ​​the second chamber 112 are both larger than the flow cross section area of ​​the emulsifying hole 113. With such a structural form, the soup flows from the larger flow cross section area to the smaller flow cross section area, so that the flow rate of the soup is accelerated, and the fat and protein in the soup squeeze and collide with each other, which is conducive to the combination of the lipophilic groups of the fat and protein to increase the concentration of the soup.

[0054] It can be understood that driving the soup to flow between the first cavity 111 and the second cavity 112 through the emulsifying hole 113 can enable the soup to flow from the first flow cross section with a larger area to the second flow cross section with a smaller area.

[0055] Exemplarily, the flow cross-section of the first cavity 111 and the flow cross-section of the second cavity 112 are both first flow cross-sections with larger areas, and the flow cross-section of the emulsification hole 113 is a second flow cross-section with smaller areas.

[0056] In one embodiment, please refer to Figure 1 to Figure 3The cooking system further includes a negative pressure pump 2, which is used to form a negative pressure in the first cavity 111 or the second cavity 112. With such a structural form, the first cavity 111 or the second cavity 112 is negatively pressured by the suction of the negative pressure pump 2, and a pressure difference is generated between the first cavity 111 and the second cavity 112. Under the action of the pressure difference between the first cavity 111 and the second cavity 112, the soup passes through the emulsifying hole 113 with a smaller flow cross section so that the soup flows between the first cavity 111 and the second cavity 112, thereby increasing the concentration of the soup in the cooking cavity 11 and cooking a thicker soup.

[0057] In one embodiment, please refer to Figures 1 to 10 The cooking assembly 1 includes a cooking body 12 , and a cooking cavity 11 is formed in the cooking body 12 .

[0058] In one embodiment, please refer to Figure 1 to Figure 3 ,as well as Fig.10 The cooking assembly 1 further includes an emulsifying device 13 located in the cooking body 12 , an emulsifying hole 113 is formed in the emulsifying device 13 , and the emulsifying device 13 and the cooking body 12 are surrounded by a first cavity 111 and a second cavity 112 .

[0059] In one embodiment, please refer to Figure 1 to Figure 3 The emulsifying device 13 includes an emulsifying body 131, an oil separator cap 132 and a connecting piece. The emulsifying body 131 and the cooking body 12 are arranged to form a first cavity 111 and a second cavity 112. The emulsifying hole 113 is formed on the emulsifying body 131. The emulsifying body 131 is formed with an upwardly protruding oil filter platform 1311. The oil filter platform 1311 has a liquid hole 1312. The connecting piece is respectively connected to the oil separator cap 132 and the oil filter platform 1311. The oil separator cap 132 is covered on the oil filter platform 1311. The oil separator and the oil filter platform 1311 are arranged at intervals. The second cavity 112 is located above the first cavity 111. The negative pressure pump 2 is used to form a negative pressure in the second cavity 112. With such a structural form, the negative pressure pump 2 sucks the second chamber 112 to generate a pressure difference between the first chamber 111 and the second chamber 112, and the soup in the first chamber 111 below enters the second chamber 112 through the emulsifying hole 113 to emulsify the soup. Due to the siphon effect under the action of gravity, the soup in the second chamber 112 flows through the gap between the oil separator cap 132 and the oil filter platform 1311 and the liquid hole 1312 and flows back to the first chamber 111. Since the excess fat in the soup in the second chamber 112 floats on the top of the soup, the excess fat in the soup will remain in the emulsifying body 131, thereby filtering out the excess oil in the soup. When the liquid level of the soup in the second chamber 112 is lower than the lowest position of the oil separator cap 132 , the soup in the second chamber 112 can no longer form a siphon effect and flow back to the first chamber 111 through the gap between the oil separator cap 132 and the oil filter platform 1311 and the liquid hole 1312 , so that the fat floating on the soup remains in the emulsifying body 131 .

[0060] In one embodiment, please refer to Figure 1 to Figure 3 , the liquid hole 1312 is higher than the lowest position of the oil separator cap 132. The soup whose liquid level is below the lowest position of the oil separator cap 132 cannot form a siphon effect, and the fat floating on the soup cannot pass through the oil filter platform 1311 and flow back to the first chamber 111 through the liquid hole 1312, which is conducive to filtering out the fat in the soup.

[0061] In one embodiment, please refer to Figure 1 to Figure 3 The cooking body 12 includes a cooking container 121 and an upper cover 122 covering the cooking container 121. The negative pressure pump 2 is installed on the upper cover 122. The negative pressure pump 2 is used to form a negative pressure in the second cavity 112. The emulsifying device 13 and the cooking container 121 are arranged to form a first cavity 111, and the emulsifying device 13, the cooking container 121 and the upper cover 122 are arranged to form a second cavity 112. In such a structural form, since the emulsifying device 13, the cooking container 121 and the upper cover 122 are arranged to form the second cavity 112, the negative pressure pump 2 installed on the upper cover 122 can suck the negative pressure to the second cavity 112 nearby, and the suction stroke is short, which can reduce the pressure loss of the negative pressure pump 2. The negative pressure pump 2 is installed on the upper cover 122 so that the space of the upper cover 122 can be fully utilized, reducing the space occupied by the negative pressure pump 2 in the cooking container 121, and facilitating the cooking container 121 to contain more food and soup.

[0062] In one embodiment, please refer to Figure 1 to Figure 3 The emulsifying body 131 and the cooking container 121 are arranged to form a first cavity 111 , and the emulsifying body 131 , the cooking container 121 and the upper cover 122 are arranged to form a second cavity 112 .

[0063] It is understandable that, in addition to the negative pressure pump 2 , the soup can also flow between the first cavity 111 and the second cavity 112 through the emulsifying hole 113 by heating the first cavity 111 and / or the second cavity 112 .

[0064] In one embodiment, please refer to Figure 4 The cooking assembly 1 further includes a vibration source 14 located in the cooking cavity 11 , and the vibration source 14 is used to apply vibration to the soup in the cooking cavity 11 .

[0065] It is understandable that the vibration frequency of the vibration source 14 can be set according to actual needs.

[0066] In one embodiment, the vibration source 14 may be an ultrasonic oscillation device.

[0067] In one embodiment, please refer to Figure 5 The cooking assembly 1 further includes a stirring device 15 located in the cooking cavity 11 , and the stirring device 15 is used to stir the soup in the cooking cavity 11 .

[0068] In one embodiment, please refer to Figure 6The cooking assembly 1 further includes a heating device 16 disposed on the cooking body 12 , and the heating device 16 is used to heat the soup in the cooking cavity 11 .

[0069] In one embodiment, please refer to Figure 6 , the heating device 16 is located below the cooking cavity 11.

[0070] In one embodiment, please refer to Figure 7 The heating device 16 includes a first heater 161 and a second heater 162. The first heater 161 is located below the cooking cavity 11, and the second heater 162 is located above the first heater 161. The cooking cavity 11 is partially located below the second heater 162. In this structural form, the first heater 161 heats the lower area of ​​the cooking cavity 11, and the second heater 162 heats the upper area of ​​the cooking cavity 11. The first heater 161 and the second heater 162 are alternately heated, so that the two areas of the cooking cavity 11 are alternately heated.

[0071] It can be understood that, in addition to the first heater 161 and the second heater 162, the heating device 16 can also be provided with more heaters for heating more areas of the cooking cavity 11, so that two or more areas of the cooking cavity 11 can be alternately heated to achieve the purpose of alternately heating at least two areas of the cooking cavity 11.

[0072] In one embodiment, please refer to Figure 8 The cooking body 12 has an exhaust passage connected to the cooking cavity 11, and the cooking assembly 1 further includes a pressure relief valve 17 installed on the cooking body 12. The pressure relief valve 17 is located at a position corresponding to the exhaust passage, and the pressure relief valve 17 is used to open or close the exhaust passage. With such a structural form, the pressure relief valve 17 can be opened to relieve the pressure of the cooking cavity 11.

[0073] In one embodiment, please refer to Fig. 9 The cooking assembly 1 further includes a ventilation device 18, the outlet of the ventilation device 18 is located in the cooking cavity 11. In this structural form, the ventilation device 18 can be used to supply air to the cooking cavity 11.

[0074] In one embodiment, please refer to Fig. 9 The ventilation device 18 is installed on the upper cover 122.

[0075] In one embodiment, please refer to Fig. 9 , water is added into the cooking cavity 11, and the liquid level in the cooking cavity 11 is above the outlet of the ventilation device, that is, the outlet of the ventilation device 18 is located below the liquid level in the cooking cavity 11. When the ventilation device 18 supplies air to the cooking cavity 11, the supplied gas generates bubbles in the soup in the cooking cavity 11.

[0076] An embodiment of the present application provides a method for cooking soup, the method comprising: combining fat in the soup with lipophilic groups of proteins in the soup.

[0077] In this way, by combining the fat with the lipophilic groups of the protein, the fat is attached to the protein, and the protein combined with the fat can be dissolved in water through the hydrophilic groups of the protein. Therefore, the fat attached to the protein can be dispersed in the water more evenly along with the protein, making the soup in an emulsified state of oil-water mixture, which can increase the concentration of the soup, thereby cooking a thicker soup.

[0078] It will be appreciated that there are many specific ways of attaching fat to the lipophilic groups of proteins.

[0079] In one embodiment, please refer to Figure 4 and Fig. 9 , combining the fat in the soup with the lipophilic groups of the protein in the soup, including: generating bubbles in the soup to increase the amount of fat in the soup that contacts the protein. In this way, bubbles are generated in the soup, and the bubbles in the soup will float to the surface and burst, and relatively violent fluctuations will be generated around the burst bubbles. The fluctuations generated by the bursting of the bubbles make the fat and protein in the soup collide and impact continuously, so that more fat can contact with the protein. In the process of continuous collision and impact between the fat and the protein, the contact time of the fat and the protein can be increased, which is conducive to the combination of a large amount of fat and protein to form an emulsified state of oil and water. Furthermore, the impact force and energy caused by the relatively violent fluctuations around the burst bubbles can act on the food, so that the nutrients such as fat and protein in the food are dissolved into the soup more quickly and in large quantities, which is conducive to the combination of the lipophilic groups of fat and protein, so that the dissolved fat and protein are continuously wrapped, and the concentration of the soup is increased, so as to cook a thicker soup. In addition, the bursting of the bubbles under high temperature and high pressure can appropriately increase the temperature and pressure in the cooking cavity 11, which is conducive to the outflow of nutrients such as fat and protein in the food.

[0080] In one embodiment, please refer to Figure 4 , generating bubbles in the soup to increase the amount of fat in the soup that contacts the protein, including: applying vibration to the soup in the cooking chamber 11 to generate bubbles in the soup. In this way, bubbles are generated in the soup by vibration. On the one hand, the bubbles float up and burst to generate fluctuations, which is beneficial to the emulsification of the soup. On the other hand, applying vibration to the soup can promote the collision of fat and protein in the vibrating soup. The fat and protein collide with each other into smaller particles, so that a larger amount of fat is combined with the lipophilic group of the protein during the collision, and a soup in an emulsified state of oil and water mixture with a higher concentration is obtained.

[0081] In one embodiment, the vibration frequency of the vibration source 14 that applies vibration to the soup in the cooking cavity 11 is greater than or equal to 10000 Hz.

[0082] In one embodiment, an ultrasonic oscillation device is used as the vibration source 14 to apply vibration to the soup in the cooking cavity 11 .

[0083] In one embodiment, please refer to Fig. 9 , generating bubbles in the soup to increase the amount of fat in the soup that contacts the protein, including: delivering gas to the soup in the cooking chamber 11 to generate bubbles in the soup. In this way, the soup is rolled by the gas delivered to the soup to impact the food, and the rolling soup and the fluctuations generated by the burst bubbles work together to facilitate the dissolution of nutrients such as fat and protein in the food into the soup. Furthermore, by delivering gas to the soup, the soup can still be rolled without heating or with low heating power, which can reduce the risk of soup overflow in the cooking chamber 11. In addition, by delivering gas to the soup, the amount of bubbles generated in the soup is larger, the volume of a single bubble is larger, and the fluctuations generated by the bursting of the bubble are larger, which can provide more energy for the collision and impact of fat and protein in the soup, so that more fat and protein lipophilic groups are combined, and the concentration of the soup is increased.

[0084] In one embodiment, please refer to Figure 5 , combining the fat in the soup with the lipophilic groups of the protein in the soup, including: stirring the soup in the cooking chamber 11 when the soup is in a boiling state to increase the amount of fat in the soup that contacts the protein. In this way, by heating the food, the nutrients in the food can be dissolved better, and the stirring device 15 stirs the boiling soup to accelerate the collision and combination of the fat and protein in the soup. Through the stirring action of the stirring device 15, the floating of fat can be alleviated, the separation of fat and protein can be alleviated, and a larger amount of fat can be combined with protein.

[0085] In one embodiment, please refer to Figure 6 Before the fat in the soup is combined with the lipophilic groups of the protein in the soup, the cooking method further includes: stirring the soup in the cooking chamber 11 before it boils to dissolve the blood and / or fishy substances in the food. In such a structural form, the soup has not yet been heated to boiling, and the nutrients such as fat and protein in the food have not yet been dissolved in large quantities. The stirring device 15 stirs the soup, which is conducive to the dissolution of the blood and / or fishy substances in the food, and plays a role in boiling water to a certain extent, so that the soup has a better taste.

[0086] In one embodiment, please refer to Figure 6, combining the fat in the soup with the lipophilic groups of the protein in the soup, including: heating the cooking cavity 11 to make the soup in the cooking cavity 11 roll. In this way, the soup is boiled and rolled by heating, thereby providing power for the collision and combination of the fat and protein in the soup, which is beneficial to improving the emulsification effect of the soup and increasing the concentration of the soup. Furthermore, the rolling caused by the boiling of the soup is mainly up and down rolling, which can bring the fat floating on the surface of the soup to below the liquid surface of the soup, which is beneficial to the collision and combination of a large amount of fat and protein, and improve the concentration of the soup.

[0087] In one embodiment, please refer to Figure 7 , heating the cooking cavity 11 to make the soup in the cooking cavity 11 tumble, including: alternately heating at least two areas of the cooking cavity 11. In this way, the at least two areas are alternately heated, and the soup tumbles back and forth between the at least two areas, and the separated fat and protein can be mixed and collided more fully, so that a large amount of fat can be fully mixed and collided with the protein, which is conducive to the combination of the fat and the lipophilic group of the protein, and the concentration of the soup is increased.

[0088] In one embodiment, please refer to Figure 8 , combining the fat in the soup with the lipophilic groups of the protein in the soup, including: when the pressure in the cooking cavity 11 is greater than the atmospheric pressure, the cooking cavity 11 is depressurized to make the soup in the cooking cavity 11 roll. In this way, when the cooking cavity 11 is not depressurized, the temperature of the soup and the temperature of the gas above the soup in the cooking cavity 11 are roughly the same, and there is almost no temperature difference. Even if the soup that continues to evaporate by heating forms saturated steam above the liquid surface, the temperature of the soup and the temperature of the gas above the liquid surface are still roughly the same, and the pressure of the soup and the pressure of the gas above the liquid surface are still roughly the same, and the soup will hardly boil and roll. When the cooking cavity 11 is depressurized, the steam above the liquid surface of the soup in the cooking cavity 11 will be quickly discharged and the temperature will be reduced, forming a temperature difference or a pressure difference. The discharge of steam will reduce the pressure of the cooking cavity 11, resulting in a corresponding decrease in the boiling point. The depressurization allows the soup to still boil and roll when the heating is stopped, which is conducive to the collision and combination of fat and protein and reduces the risk of soup overflow.

[0089] In one embodiment, please refer to Figure 1 to Figure 3 ,as well as Fig.10, combining the fat in the soup with the lipophilic groups of the protein in the soup, including: driving the soup in the cooking cavity 11 to flow from the first flow cross section to the second flow cross section, the area of ​​the second flow cross section is smaller than the area of ​​the first flow cross section. In such a structural form, the soup flows from the first flow cross section with a larger flow area to the second flow cross section with a smaller area. On the one hand, the soup flowing through the second flow cross section with a smaller area will cause fat and protein to experience a certain degree of extrusion and collision, which can reduce the particle size of fat and protein. On the other hand, the soup flowing through the second flow cross section with a smaller area increases the flow rate of the soup, and the collision energy of fat and protein increases, which is beneficial to reduce fat and protein and promote the combination of lipophilic groups of fat and protein, thereby increasing the concentration of the soup.

[0090] It is understood that, in addition to the macroscopic solution of combining the fat in the soup with the lipophilic groups of the protein, the combination of the lipophilic groups of the fat and the protein can also be promoted through the microscopic solution, for example, from the microscopic level, the fat particles are directed to move and combine with the lipophilic groups of the protein.

[0091] An embodiment of the present application provides a storage medium, which can be read by a computer and stores computer-executable instructions. The computer-executable instructions are used to be executed by a processor to implement the steps of the method for cooking soup in any of the above embodiments.

[0092] The cooking system of the embodiment of the present application also includes a memory and a processor, the memory stores computer-executable instructions, and the processor is used to execute the computer-executable instructions to implement the steps of the method for cooking soup in any of the above embodiments.

[0093] In one embodiment, the computer-readable storage medium may be a memory such as FRAM (Ferroelectric Random Access Memory), ROM (Read-Only Memory), PROM (Programmable Red-Only Memory), EPROM (Erasable Programmable Read-Only Memory), EEPROM (Electrically Erasable Programmable read-only memory), flash memory, magnetic surface memory, optical disk, or CD-ROM (Compact Disc Read-Only Memory), and may also include various devices including one or any combination of the above memories.

[0094] In one embodiment, executable instructions may be in the form of a program, software, software module, script or code, written in any form of programming language (including compiled or interpreted languages, or declarative or procedural languages), and may be deployed in any form, including as a stand-alone program or as a module, component, subroutine or other unit suitable for use in a computer environment.

[0095] Exemplarily, the executable instructions may, but need not, correspond to a file in a file system, may be stored as part of a file storing other programs or data, for example, in one or more scripts in a HyperText Markup Language (HTML) document, in a single file dedicated to the program in question, or in multiple coordinated files.

[0096] For example, the executable instructions may be deployed to be executed on one computing device, or on multiple computing devices located at one site, or on multiple computing devices distributed at multiple sites and interconnected by a network.

[0097] In one embodiment, the number of layers of the emulsification holes 113 is at least one layer.

[0098] For example, see Fig.10 , the number of layers of the emulsification holes 113 shown in the figure is one layer.

[0099] In one embodiment, when there are two layers of emulsification holes 113 , the soup first flows through the emulsification holes 113 of one layer to be emulsified, and then flows through the emulsification holes 113 of the other layer to be emulsified.

[0100] In one embodiment, the maximum particle size of the fat that can be dissolved in water is the target particle size, and the target particle size is 0.05 mm to 0.15 mm. It can be understood that fat with a particle size not greater than the target particle size can be dissolved in water.

[0101] In one embodiment, please refer to Figure 1 to Figure 3 ,as well as Fig.10 , the second chamber 112 is above the first chamber 111, the soup flows from the first chamber 111 to the second chamber 112 through the emulsification holes 113 to achieve emulsification, the circle with the target particle size as the diameter is the critical circle, the area of ​​the critical circle is the critical area, the preset angle is 30° to 45°, the number of layers of the emulsification holes 113 is at least one layer, the sum of the areas of the minimum flow cross sections of all the emulsification holes 113 corresponding to each layer is the first area, and at least one layer of the emulsification holes 113 satisfies any one of the following conditions:

[0102] The diameter of each emulsification hole 113 of the corresponding layer is not greater than the target particle size;

[0103] The area of ​​the minimum flow cross section of each emulsification hole 113 of the corresponding layer is not greater than the critical area;

[0104] First proportional term: the flow cross section of the emulsification hole 113 of the corresponding layer is circular in shape, the diameters of the flow cross section at any two positions on the center line of the emulsification hole 113 of the corresponding layer are equal, the ratio of the length of the center line of the emulsification hole 113 of the corresponding layer to the diameter of the corresponding emulsification hole 113 is greater than or equal to 1, the surface where the entrance of the emulsification hole 113 of the corresponding layer is located is the target surface P1, the target surface P1 is away from the second cavity 112, the target surface P1 includes a first target surface P2, the angle between the tangent plane of the first target surface P2 and the horizontal direction is not greater than a preset angle, the projection area of ​​the first target surface P2 along the up and down direction is the second area, the entrances of all the emulsification holes 113 of the corresponding layer are located on the first target surface P2, and the ratio of the first area to the second area of ​​the corresponding layer is not greater than 50%;

[0105] The second proportional term: the flow cross section of the emulsification hole 113 of the corresponding layer is circular in shape, the diameters of the flow cross section at any two positions on the center line of the emulsification hole 113 of the corresponding layer are equal, the ratio of the length of the center line of the emulsification hole 113 of the corresponding layer to the diameter of the corresponding emulsification hole 113 is greater than or equal to 1, the surface where the entrance of the emulsification hole 113 of the corresponding layer is located is the target surface P1, the target surface P1 is away from the second cavity 112, the target surface P1 includes a second target surface P3, the angle between the tangent plane of the second target surface P3 and the horizontal direction is greater than the preset angle, the area of ​​the second target surface P3 is the third area, the entrances of all the emulsification holes 113 of the corresponding layer are located on the second target surface P3, and the ratio of the first area to the third area of ​​the corresponding layer is not greater than 50%;

[0106] The third proportional term: the flow cross section of the emulsification hole 113 of the corresponding layer is circular in shape, the diameters of the flow cross section at any two positions on the center line of the emulsification hole 113 of the corresponding layer are equal, the ratio of the length of the center line of the emulsification hole 113 of the corresponding layer to the diameter of the corresponding emulsification hole 113 is greater than or equal to 1, the surface where the entrance of the emulsification hole 113 of the corresponding layer is located is the target surface P1, the target surface P1 is away from the second cavity 112, the target surface P1 includes a first target surface P2 and a second target surface P3 connected to each other, and the first target surface P The angle between the tangent plane 2 and the horizontal direction is not greater than the preset angle, the projection area of ​​the first target plane P2 along the up-down direction is the second area, the angle between the tangent plane 113 of the second target plane P3 and the horizontal direction is greater than the preset angle, the area of ​​the second target plane P3 is the third area, among all the emulsification holes 113 of the corresponding layer, the entrance of at least one emulsification hole 113 is located on the first target plane P2, the entrance of at least one emulsification hole 113 is located on the second target plane P3, and the ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is not greater than 30%;

[0107] Fourth proportional term: the surface where the entrance of the emulsification hole 113 of the corresponding layer is located is the target surface P1, the target surface P1 is away from the second cavity 112, the target surface P1 includes a first target surface P2, the angle between the tangent plane of the first target surface P2 and the horizontal direction is not greater than a preset angle, the projection area of ​​the first target surface P2 along the up and down direction is the second area, the entrances of all the emulsification holes 113 of the corresponding layer are located on the first target surface P2, and the ratio of the first area to the second area of ​​the corresponding layer is not greater than 10% or not greater than 2%;

[0108] Fifth proportional term: the surface where the entrances of the emulsification holes 113 of the corresponding layer are located is the target surface P1, the target surface P1 is away from the second cavity 112, the target surface P1 includes a second target surface P3, the angle between the tangent plane of the second target surface P3 and the horizontal plane is greater than the preset angle, the area of ​​the second target surface P3 is a third area, the entrances of all the emulsification holes 113 of the corresponding layer are located on the second target surface P3, and the ratio of the first area to the third area of ​​the corresponding layer is not greater than 10% or not greater than 2%;

[0109] Sixth proportional item: the surface where the entrance of the emulsification hole 113 of the corresponding layer is located is the target surface P1, the target surface P1 is away from the second cavity 112, the target surface P1 includes a first target surface P2 and a second target surface P3 connected to each other, the angle between the tangent plane of the first target surface P2 and the horizontal plane is not greater than the preset angle, the projection area of ​​the first target surface P2 along the up and down direction is the second area, the angle between the tangent plane of the second target surface P3 and the horizontal plane is greater than the preset angle, the area of ​​the second target surface P3 is the third area, among all the emulsification holes 113 of the corresponding layer, the entrance of at least one emulsification hole 113 is located at the first target surface P2, and the entrance of at least one emulsification hole 113 is located at the second target surface P3, and the ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is not greater than 7% or not greater than 1.5%.

[0110] When the emulsification holes 113 meet any of these conditions, the soup flowing through each layer of the emulsification holes 113 can produce a better jet effect, so that the soup flows more quickly in the emulsification holes 113, promoting the mutual collision and impact of protein and fat particles in the soup, which is beneficial to improving the emulsification effect of the soup in a shorter time.

[0111] It can be understood that the diameter of each emulsification hole 113 of the corresponding layer is not larger than the target particle size, the soup in the first cavity 111 boils and generates steam so that the soup in the first cavity 111 is pressed toward the emulsification hole 113, and the fat and protein in the soup collide and impact each other so that the particle size of the fat is not larger than the target particle size, and the fat particles smaller than the target particle size can be better dissolved in water, so that the fat can be better dispersed in water, forming an emulsified state of water and milk blending.

[0112] It can be understood that the area of ​​the minimum flow cross section of each emulsification hole 113 of the corresponding layer is not greater than the critical area. When the flow cross section of the emulsification hole 113 is circular, the diameter of the corresponding emulsification hole 113 is smaller than the target diameter. When the flow cross section of the emulsification hole 113 is non-circular, fat particles larger than the target particle size are more difficult to pass through the emulsification hole 113 whose minimum flow cross section area is not greater than the critical area. Therefore, the particle size of the fat particles flowing through this type of emulsification hole 113 through jet impact will be smaller than the target particle size, so that the fat is better dissolved in water to form an emulsified state of water and milk blending.

[0113] It can be understood that the angle between the tangent plane of the first target plane P2 and the horizontal direction is not greater than the preset angle, the tangent plane of the first target plane P2 is close to the horizontal plane, the entrances of all emulsification holes 113 of the corresponding layer are located on the first target plane P2, and when the ratio of the first area to the second area of ​​the corresponding layer is not greater than 10% or not greater than 2%, the emulsification holes 113 of this layer located on the first target plane P2 have a better jet effect.

[0114] In particular, when the ratio of the first area to the second area is not greater than 2%, the jet effect produced by the soup flowing through the emulsification holes 113 at the inlet of the first target surface P2 is more obvious, and the emulsification effect of the soup is greatly improved in a shorter time.

[0115] Illustratively, the ratio of the first area to the second area may be 0.01%, 0.02%, 0.05%, 0.07%, 0.1%, 0.5%, 1%, 2%, 3%, 5%, 7%, 8% or 10%.

[0116] It is understandable that the boiling soup in the first cavity 111 generates steam to press the soup into the emulsification hole 113. Since the tangent plane of the first target surface P2 is close to the horizontal plane, the boiling soup and steam in the first cavity 111 exert a relatively large pressure on the first target surface P2 and the entrance of the emulsification hole 113 on the first surface, which is conducive to the collision and impact emulsification of fat and protein in the soup, but the large pressure makes the soup overflow. In one embodiment, the ratio of the first area to the second area in the fourth proportional term is not less than 0.05%. In this structural form, appropriately increasing the ratio of the first area to the second area can reduce the force in the first cavity 111 that pushes the soup to flow to the entrance of the emulsification hole 113, thereby reducing the risk of soup overflow.

[0117] It can be understood that the angle between the tangent plane of the second target plane P3 and the horizontal plane is greater than the preset angle, the tangent plane of the second target plane P3 is close to the vertical plane, the entrance of the emulsification hole 113 of the corresponding layer is located on the second target plane P3, and when the ratio of the first area to the third area of ​​the corresponding layer is not greater than 10% or not greater than 2%, the emulsification hole 113 of this layer located on the second target plane P3 has a better jet effect.

[0118] In particular, when the ratio of the first area to the third area is not greater than 2%, the jet effect produced by the soup flowing through the emulsification holes 113 at the inlet of the second target surface P3 is more obvious, and the emulsification effect of the soup is greatly improved in a shorter time.

[0119] It can be understood that the layer of emulsification holes 113 whose inlets are located at the second target plane P3 is subjected to a relatively small pressure in the first cavity 111 that pushes the soup to flow toward the emulsification holes 113 , which is beneficial to reducing the risk of soup overflow.

[0120] It can be understood that in the emulsification holes 113 of the corresponding layer, when the entrances of some emulsification holes 113 are located at the first target plane P2, and the entrances of some emulsification holes 113 are located at the second target plane P3, both the first target plane P2 and the second target plane P3 have a certain influence on the pressure of the soup flowing through the emulsification holes 113, and the area ratio needs to consider the sum of the second area and the third area, and the corresponding ratio can be appropriately reduced. The ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is not greater than 7% or not greater than 1.5%, so that this layer of emulsification holes 113 has a better jet emulsification effect.

[0121] In particular, when the ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is no more than 1.5%, the jet effect produced by the soup flowing through the emulsification holes 113 of this layer is more obvious, and the emulsification effect of the soup is greatly improved in a shorter time.

[0122] It can be understood that the flow cross section of the emulsification hole 113 of the corresponding layer is circular in shape, the diameters of the flow cross sections at any two positions on the center line of the emulsification hole 113 of the corresponding layer are equal, and the ratio of the length of the center line of the emulsification hole 113 of the corresponding layer to the diameter of the corresponding emulsification hole 113 is greater than or equal to 1. Such emulsification holes 113 are relatively slender, and the soup flows rapidly in the slender emulsification holes 113, which is conducive to the mutual impact of fat and protein in the soup and improves the emulsification effect. The range of each area ratio of such slender holes can be appropriately relaxed.

[0123] For the relatively slender emulsification holes 113, the ratio of the first area to the second area of ​​the corresponding layer is not greater than 50%, the ratio of the first area to the third area of ​​the corresponding layer is not greater than 50%, or the ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is not greater than 30%, so that the emulsification holes 113103 of the corresponding layer have a better emulsification effect in a shorter time.

[0124] For example, see Fig.10 The number of layers of the emulsification holes 113 is one layer, and the entrance of the emulsification holes 113 is located at the first target surface P2.

[0125] For example, see Fig.10The number of layers of the emulsification holes 113 is one layer, and the surface where the entrances of the emulsification holes 113 of the corresponding layer are located is the target surface P1, which is the surface of the emulsification device 13 in the figure away from the second cavity 112.

[0126] For example, see Fig.10 , the target surface P1 in the figure is composed of a first surface and a second surface.

[0127] The above are only preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for cooking soup, characterized in that: The method comprises: combining fat in the soup with lipophilic groups of proteins in the soup.

2. The method according to claim 1, characterized in that The fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising: Bubbles are created in the soup to increase the amount of fat in the soup that comes into contact with the protein.

3. The method according to claim 2, characterized in that Generating bubbles in the soup to increase the amount of fat in the soup that comes into contact with the protein, comprising: Vibration is applied to the soup in the cooking cavity to generate bubbles in the soup.

4. The method according to claim 3, characterized in that The vibration frequency of the vibration source that applies vibration to the soup in the cooking cavity is greater than or equal to 10000 Hz.

5. The method according to claim 2, characterized in that: Generating bubbles in the soup to increase the amount of fat in the soup that comes into contact with the protein, comprising: Gas is delivered into the soup in the cooking cavity to generate bubbles in the soup.

6. The method according to claim 1, characterized in that The fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising: When the soup in the cooking cavity is in a boiling state, the soup is stirred to increase the amount of fat in the soup that contacts the protein.

7. The method according to claim 6, characterized in that Before combining the fat in the soup with the lipophilic groups of the proteins in the soup, the cooking method further comprises: When the soup in the cooking cavity is not boiling, the soup is stirred to dissolve the blood and / or fishy substances in the food.

8. The method according to claim 1, characterized in that The fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising: Heat the cooking chamber until the liquid in the cooking chamber boils.

9. The method according to claim 8, characterized in that Heating the cooking chamber to achieve boiling of the liquid in the cooking chamber includes: At least two zones of the cooking cavity are heated alternately.

10. The method according to claim 1, characterized in that The fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising: When the pressure in the cooking cavity is greater than the atmospheric pressure, the pressure in the cooking cavity is released to make the soup in the cooking cavity roll.

11. The method according to claim 10, characterized in that The fat in the soup is combined with the lipophilic groups of the proteins in the soup, comprising: The soup in the cooking cavity is driven to flow from the first flow cross section to the second flow cross section, and the area of ​​the second flow cross section is smaller than the area of ​​the first flow cross section.

12. A storage medium, characterized in that: The storage medium can be read by a computer, and the storage medium stores computer-executable instructions, and the computer-executable instructions are used to be executed by a processor to implement the steps of the method according to any one of claims 1 to 11.

13. A cooking system, characterized in that: include: A cooking assembly having a cooking cavity for cooking soup; a memory storing computer executable instructions; A processor, configured to execute the computer executable instructions to implement the steps of any one of the methods of claims 1 to 11.

14. A cooking system, characterized in that: For implementing the steps of the method of claim 11, the cooking system comprises: A cooking assembly, comprising a cooking cavity for cooking soup, the cooking cavity comprising a first cavity, a second cavity and an emulsification hole connecting the first cavity and the second cavity, the flow cross-section area of ​​the first cavity and the flow cross-section area of ​​the second cavity are both larger than the flow cross-section area of ​​the emulsification hole; A negative pressure pump is used to create a negative pressure in the first chamber or the second chamber.

15. The cooking system according to claim 14, characterized in that: The cooking assembly comprises: The cooking body comprises a cooking container and an upper cover arranged on the cooking container, the negative pressure pump is installed on the upper cover, and the negative pressure pump is used to form a negative pressure in the second cavity; the cooking container and the upper cover are arranged to surround the second cavity, and the emulsification hole is formed in the emulsification device.

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