Soup processing method, storage medium, cooking device and cooking equipment

Abstract

The embodiment of the invention provides a soup processing method, a storage medium, a cooking device and cooking equipment, and belongs to the technical field of cooking. The soup processing method comprises the steps that when a cooking cavity meets a first condition for emulsifying soup, the soup in the cooking cavity is emulsified; and when the cooking cavity meets a second condition for filtering oil in the emulsified soup, filtering fat in the emulsified soup. According to the soup processing method, the storage medium, the cooking device and the cooking equipment, the soup is emulsified before oil filtering of the soup, fat in the soup is converted into unsaturated fatty acid needed by a human body through emulsification, the concentration of the soup is increased, oil filtering is carried out on the emulsified soup after the soup is emulsified, and the oil filtering efficiency of the soup is improved. When redundant fat floating on the surface of the soup still exists in the emulsified soup, the fat floating on the surface of the soup in the soup is filtered out after the soup is emulsified, so that the content of the fat floating on the surface of the soup in the soup is reduced, and the proportion of unsaturated fatty acid in the soup is increased.

Description

Technical Field

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

[0002] A thicker soup has a more delicious taste, and a lower fat content in the oil-water separation state in the soup is good for health. The cooking equipment in the related art is difficult to cook a thick soup with a better taste and a lower fat content in the oil-water separation state. Summary of the invention

[0003] In view of this, the embodiments of the present application hope to provide a soup processing method, a storage medium, a cooking device and a cooking equipment to process a thick soup with a better taste and a lower fat content in an oil-water separation state.

[0004] To achieve the above-mentioned purpose, the first aspect of the embodiment of the present application provides a soup processing method, comprising:

[0005] When the cooking cavity meets the first condition for emulsifying the soup, emulsifying the soup in the cooking cavity;

[0006] When the cooking cavity meets the second condition of filtering the emulsified soup, the fat in the emulsified soup is filtered out.

[0007] In one embodiment, when the cooking cavity satisfies the first condition for emulsifying the soup, emulsifying the soup in the cooking cavity comprises: when the cooking cavity satisfies the first condition for emulsifying the soup, exhausting the cooking cavity to emulsify the soup in the cooking cavity;

[0008] And / or, when the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the fat in the emulsified soup is filtered out, including: when the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the cooking cavity is vented to allow the soup in the cooking cavity to flow to the oil filter kettle.

[0009] In one embodiment, the exhaust cycle of the cooking cavity used to emulsify the soup is a first cycle, and the ratio of the exhaust time to the exhaust stop time in the first cycle is a first ratio. The exhaust cycle of the cooking cavity used to filter the oil of the emulsified soup is a second cycle, and the ratio of the exhaust time to the exhaust stop time in the second cycle is a second ratio. The first ratio is greater than the second ratio.

[0010] In one embodiment, the exhaust cycle of the cooking cavity for emulsifying the soup is a first cycle, and the ratio of the exhaust time to the exhaust stop time in the first cycle is a first ratio, and the first ratio is configured to enable the soup in the cooking cavity to flow through the emulsification hole of the oil filter kettle.

[0011] In one embodiment, when the cooking cavity meets the first condition for emulsifying the soup, before emulsifying the soup in the cooking cavity, the soup processing method further includes:

[0012] Preheating food in the cooking cavity.

[0013] In one embodiment, the maximum pressure of the cooking cavity during the process of preheating food in the cooking cavity is a first preset pressure, and the first condition is any one of the following conditions:

[0014] The pressure in the cooking cavity reaches the first preset pressure;

[0015] The pressure in the cooking cavity decreases from the first preset pressure to a second preset pressure;

[0016] The time duration for preheating the food in the cooking cavity reaches a first time duration.

[0017] In one embodiment, when the cooking cavity satisfies the first condition for emulsifying the soup, emulsifying the soup in the cooking cavity further comprises: when the cooking cavity satisfies the first condition for emulsifying the soup, maintaining the pressure in the cooking cavity at a third preset pressure, wherein the third preset pressure is less than or equal to the first preset pressure;

[0018] When the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the fat in the emulsified soup is filtered out, and it also includes: when the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the pressure in the cooking cavity is maintained at a fourth preset pressure, and the fourth preset pressure is less than or equal to the first preset pressure.

[0019] In one embodiment, the time taken to emulsify the soup in the cooking chamber is a second time period, and the time taken to filter out fat in the emulsified soup is a third time period, and the second time period is greater than the third time period.

[0020] In one embodiment, the moment corresponding to the first condition for emulsifying the soup in the cooking chamber is the first moment, and the second condition is: during the process of emulsifying the soup in the cooking chamber, the time from the first moment reaches the second time.

[0021] In one embodiment, the time when the cooking chamber reaches the second condition for filtering the emulsified soup is the second time, and the soup processing method further includes:

[0022] In the process of filtering out the fat in the emulsified soup, when the time from the second moment reaches the third time, the cooking is finished.

[0023] The second aspect of the embodiment of the present application provides a storage medium, characterized in that it stores computer-executable instructions, and the computer-executable instructions are used to be executed by a processor to implement the steps of any one of the above-mentioned soup processing methods.

[0024] A third aspect of the embodiment of the present application provides a cooking device, characterized in that it includes:

[0025] an emulsifying module, configured to emulsify the soup in the cooking cavity when the cooking cavity meets the first condition for emulsifying the soup;

[0026] The oil filtering module filters out fat in the emulsified soup when the cooking chamber meets the second condition of filtering the oil of the emulsified soup.

[0027] A fourth aspect of the embodiment of the present application provides a cooking device, characterized in that it includes:

[0028] a memory storing computer executable instructions;

[0029] A processor is used to process the computer executable instructions to implement the steps of any one of the above soup processing methods.

[0030] The cooking soup processing method of the embodiment of the present application is to emulsify the soup before filtering the oil from the soup, so that the fat in the soup is converted into unsaturated fatty acids required by the human body as much as possible through emulsification and the concentration of the soup is increased. After the soup is emulsified, the oil is filtered from the emulsified soup. When there is still excess fat floating on the surface of the soup after the emulsification, the fat floating on the surface of the soup can be filtered out after the soup is emulsified, thereby reducing the content of fat floating on the surface of the soup and increasing the proportion of unsaturated fatty acids in the soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 A flow chart of the main steps of the soup processing method according to an embodiment of the present application;

[0032] Figure 2 This is a flow chart of the soup processing method according to an embodiment of the present application, which shows the preheating step and the cooking end step, and shows the specific steps of emulsification and oil filtering;

[0033] Figure 3 This is a flow chart of the soup processing method according to an embodiment of the present application, and the steps of emulsification and oil filtering by exhausting gas are shown in the figure;

[0034] Figure 4 This is a flow chart of the soup processing method according to an embodiment of the present application, which shows the step of maintaining pressure;

[0035] Figure 5This is a flow chart of the soup processing method according to an embodiment of the present application, which shows the steps of emulsifying and filtering oil by exhausting gas, the step of maintaining pressure, the step of preheating, and the step of ending cooking;

[0036] Figure 6 A flow chart of a soup processing method according to an embodiment of the present application for completely cooking soup;

[0037] Figure 7 This is a schematic diagram of the structure of a cooking device according to an embodiment of the present application.

[0038] Explanation of reference numerals: cooking cavity 1; first cavity 11; second cavity 12; emulsifying hole 13; cooking body 2; oil filter kettle 3; kettle body 31; oil filter platform 311; liquid hole 312; oil separator cap 32. DETAILED DESCRIPTION

[0039] 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.

[0040] In the description of the embodiments of the present application, "upper", "lower", "top", "bottom", orientation or position relationship is based on the attached Figure 7 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 7 , the up and down directions are Figure 7 The direction indicated by the arrow R1.

[0041] In view of this, the present application embodiment provides a cooking device, please refer to Figure 7 The cooking device has a cooking cavity 1, which includes a first cavity 11 and a second cavity 12. The cooking device includes a cooking body 2 and an oil filter kettle 3 located in the cooking body 2. The cooking body 2 and the oil filter kettle 3 are arranged to form a first cavity 11 and a second cavity 12 that are interconnected. The second cavity 12 is located above the first cavity 11. The soup in the first cavity 11 flows to the second cavity 12 and enters the oil filter kettle 3. The soup flows back to the first cavity 11 through the oil filter kettle 3. The soup filtered by the oil filter kettle 3 remains in the oil filter kettle 3.

[0042] In one embodiment, please refer to Figure 7The oil filter kettle 3 includes a kettle body 31, an oil separator cap 32 and a connecting piece. The kettle body 31 is formed with an oil filter platform 311. The oil filter platform 311 has a liquid hole 312. The connecting piece is connected to the kettle body 31 and the oil separator cap 32 respectively. The oil separator cap 32 is arranged at intervals from the kettle body 31. The oil separator cap 32 is covered on the oil filter platform 311. The lowest position of the oil separator cap 32 is lower than the liquid hole 312. The liquid hole 312 connects the first cavity 11 and the second cavity 12. With such a structural form, the soup flowing from the first cavity 11 to the second cavity 12 and entering the oil filter kettle 3 flows to the gap between the oil separator cap 32 and the oil filter platform 311 when the liquid level is high, and flows back to the first cavity 11 below through the liquid hole 312 under gravity. When the liquid level of the soup in the oil filter kettle 3 is higher than the lowest position of the oil separator cap 32, due to the influence of the siphon effect, the soup continuously flows to the gap between the oil separator cap 32 and the kettle body 31 under the action of gravity and flows back to the first chamber 11 through the liquid hole 312. When the liquid level of the soup in the oil filter kettle 3 is lower than the lowest position of the oil separator cap 32, the siphon effect can no longer act on the soup under the oil separator cap 32, and the fat floating on the soup is retained in the space of the kettle body 31 under the oil separator cap 32, thereby filtering out the fat in the soup.

[0043] In one embodiment, please refer to Figure 7 The cooking chamber 1 includes an emulsification hole 13, which is used to emulsify the soup. The emulsification hole 13 connects the first chamber 11 and the second chamber 12. With such a structural form, the soup in the first chamber 11 is heated and boiled, so that the liquid in the first chamber 11 flows to the second chamber 12 through the emulsification hole 13, and the emulsification hole 13 can play a certain degree of emulsification role on the soup flowing in the cooking chamber 1. The flow rate of the soup flowing through the emulsification hole 13 increases, and the fat and protein in the soup in the emulsification hole 13 collide with each other, so that the lipophilic group of the protein and the fat are combined, and the protein combined with the fat is dissolved in the water through the hydrophilic group, so that the protein combined with the fat is more evenly dispersed in the water to form an emulsified state of oil and water mixture. The fat combined with the lipophilic group of the protein and evenly dissolved in the water through the hydrophilic group of the protein is unsaturated fatty acid, which is a substance beneficial to the human body. What needs to be filtered out is the fat floating on the soup after oil-water separation.

[0044] Exemplarily, the emulsified soup in the second chamber 12 may flow back to the first chamber 11 through the emulsification hole 13 .

[0045] In one embodiment, please refer to Figure 7 , the emulsification hole 13 is formed in the oil filter kettle 3. With such a structural form, the soup in the first chamber 11 flows through the emulsification hole 13 of the oil filter kettle 3 to the second chamber 12 for emulsification, and the emulsified soup in the second chamber 12 is filtered through the oil filter kettle 3 to remove fat.

[0046] Exemplarily, the emulsified soup in the second chamber 12 may flow back to the first chamber 11 through the oil filtering channel of the oil filtering kettle 3 .

[0047] In one embodiment, please refer to Figure 7 , the emulsification hole 13 is formed in the oil separator cap 32.

[0048] In one embodiment, the emulsification hole 13 is formed in the kettle body 31 .

[0049] For example, see Figure 7 The emulsified soup in the second chamber 12 can flow back to the first chamber 11 through the gap between the oil separator cap 32 and the oil filter platform 311 and the liquid hole 312 of the oil filter platform 311.

[0050] It is understandable that the emulsification method is not limited to the emulsification hole 13 .

[0051] In one embodiment, the oil filter kettle 3 may not have the emulsification hole 13, and the oil filter kettle 3 is used to achieve the oil filtering function. When the oil filter kettle 3 does not have the emulsification hole 13, the soup in the cooking chamber 1 can be heated to boil or stirred or filled with bubbles to vibrate and impact the soup, and the lipophilic groups of the protein in the soup and the fat are combined in the process of mutual collision, and the protein combined with the fat is dissolved in water through the hydrophilic group to achieve emulsification.

[0052] This embodiment of the application provides a soup processing method, please refer to Figure 1 , the soup processing method includes:

[0053] Step S1: when the cooking cavity 1 meets the first condition for emulsifying the soup, the soup in the cooking cavity 1 is emulsified.

[0054] The lighter fat floats on the surface of the soup, in an oil-water separation state. By emulsifying the soup, the fat and protein in the soup collide with each other, and part of the fat originally floating on the surface of the soup combines with the lipophilic group of the protein. The protein combined with fat is more evenly dissolved in water through the hydrophilic group of the protein, so that the soup forms an emulsified state of oil-water mixture with a higher viscosity. Correspondingly, the fat originally floating on the surface of the soup is converted into unsaturated fatty acids required by the human body through emulsification. On the one hand, the fat originally floating on the surface of the soup is consumed to a certain extent through emulsification, and the fat originally floating on the surface of the soup is converted into unsaturated fatty acids, so that the fat originally floating on the surface of the soup can be fully utilized. On the other hand, the concentration of the soup is increased through emulsification.

[0055] In one embodiment, please refer to Figure 1 The soup processing method also includes:

[0056] Step S2: When the cooking chamber 1 meets the second condition for filtering the emulsified soup, the fat in the emulsified soup is filtered out.

[0057] Before filtering the oil from the soup, the soup is first emulsified so that the fat in the soup can be converted into unsaturated fatty acids required by the human body as much as possible through emulsification and the concentration of the soup can be increased. After the soup is emulsified, the oil is filtered out. When there is still excess fat floating on the surface of the soup after the emulsification, the fat floating on the surface of the soup can be filtered out after the soup is emulsified, thereby reducing the content of fat floating on the surface of the soup and increasing the proportion of unsaturated fatty acids in the soup.

[0058] In one embodiment, please refer to Figure 3 and Figure 4 When the cooking cavity 1 satisfies the first condition for emulsifying the soup, the soup in the cooking cavity 1 is emulsified, including:

[0059] Step S3: when the cooking cavity 1 meets the first condition for emulsifying the soup, the cooking cavity 1 is vented to emulsify the soup in the cooking cavity 1 .

[0060] The soup is emulsified by exhausting air. The cooking chamber 1 is exhausted so that the soup in the cooking chamber 1 can roll during the exhausting process, causing the protein and fat in the soup to collide with each other. During the collision between the fat and the protein, the lipophilic groups of the protein are conducive to the combination of the fat. The protein combined with the fat is more evenly dissolved in water through the hydrophilic groups of the protein, forming an emulsified state of oil-water mixture, thereby increasing the concentration of the soup and the proportion of unsaturated fatty acids. The soup is emulsified by exhausting air, and the emulsification operation of the soup is more convenient, which facilitates the control of the emulsification process of the soup in the cooking chamber 1.

[0061] In one embodiment, please refer to Figure 7 The cooking cavity 1 of the cooking device may include an emulsification hole 13 connecting the first cavity 11 and the second cavity 12. By exhausting the cooking cavity 1, the boiling soup in the cooking cavity 1 flows through the emulsification, intensifying the collision of fat and protein in the soup, and improving the emulsification effect of the soup.

[0062] It can be understood that the second cavity 12 is located above the first cavity 11, and the emulsification hole 13 connects the first cavity 11 and the second cavity 12. When food is placed in the first cavity 11, the fat and protein in the food are dissolved in the soup in the first cavity 11, and the soup in the first cavity 11 flows through the emulsification hole 13. The soup flow rate is accelerated, which intensifies the collision of fat and protein in the soup and improves the emulsification effect of the soup. When food is placed in the second cavity 12, the fat and protein in the food are mainly dissolved in the soup in the second cavity 12. The soup in the first cavity 11 flows through the emulsification hole 13, which increases the flow rate of the soup. The soup with increased flow rate flows from the emulsification hole 13 to the second cavity 12 to impact the soup in the second cavity 12, intensifies the mutual collision of fat and protein in the soup in the second cavity 12, and improves the emulsification effect of the soup.

[0063] In one embodiment, the exhaust cycle of the cooking chamber 1 for emulsifying the soup is a first cycle, and the ratio of the exhaust time to the exhaust stop time in the first cycle is a first ratio, and the first ratio is configured to enable the soup in the cooking chamber 1 to flow through the emulsification holes 13 of the oil filter kettle 3. In this way, by setting an appropriate exhaust cycle, the soup can roll more violently for a longer period of time, thereby flowing through the emulsification holes 13 of the oil filter kettle 3.

[0064] Exemplarily, in the first cycle, the exhaust time is 10 seconds, and the exhaust stop time is 5 seconds, that is, exhaust for 10 seconds, stop for 5 seconds, exhaust again for 10 seconds, stop for 5 seconds, and exhaust in such a reciprocating cycle.

[0065] In one embodiment, the cooking device may not be provided with the emulsification hole 13. During the exhaust process of the cooking cavity 1, the fat and protein in the soup are emulsified by the tumbling of the soup itself so as to collide with each other.

[0066] In one embodiment, please refer to Figure 3 and Figure 4 When the cooking chamber 1 meets the second condition of filtering the emulsified soup, filtering out the fat in the emulsified soup includes:

[0067] Step S4: when the cooking cavity 1 meets the second condition for filtering the emulsified soup, the cooking cavity 1 is vented to allow the soup in the cooking cavity 1 to flow to the oil filtering kettle 3 .

[0068] In this way, the soup in the cooking chamber 1 is rolled by exhausting the gas, and the soup in the first chamber 11 of the cooking chamber 1 rolls and overflows into the second chamber 12. The emulsified soup in the second chamber 12 flows back to the first chamber 11 through the oil filter kettle 3 to complete the oil filtering of the emulsified soup. The oil filtering operation of the soup in the cooking chamber 1 is convenient by exhausting the gas, and the oil filtering process of the soup in the cooking chamber 1 is easy to control.

[0069] For example, see Figure 7 By exhausting the cooking cavity 1, the emulsified soup in the first cavity 11 of the cooking cavity 1 rolls over and overflows into the second cavity 12. When the liquid level of the soup in the second cavity 12 is higher than the liquid hole 312 of the oil filter platform 311, the emulsified soup in the second cavity 12 flows to the liquid hole 312 through the gap between the oil separator cap 32 and the oil filter platform 311 and flows back to the first cavity 11 through the liquid hole 312. The fat floating on the soup is retained in the space of the kettle body 31 below the lowest position of the oil separator cap 32, thereby achieving the purpose of filtering the oil from the emulsified soup.

[0070] In one embodiment, the soup can be emulsified in step S3, but the fat in the emulsified soup is not filtered out in step S4. Exemplarily, the fat in the emulsified soup is filtered out by other oil filtering devices other than the oil filtering kettle 3.

[0071] In one embodiment, the fat in the emulsified soup can be filtered out in step S4, but the soup is not emulsified in step S3. For example, the soup in the cooking chamber 1 is emulsified by stirring the soup with a stirring device.

[0072] In one embodiment, the soup is emulsified in step S3, and the fat in the emulsified soup is filtered out in step S4.

[0073] In one embodiment, the exhaust cycle of the cooking chamber 1 used to emulsify the soup is the first cycle, the ratio of the exhaust time to the exhaust stop time in the first cycle is the first ratio, the exhaust cycle of the cooking chamber 1 used to filter the emulsified soup is the second cycle, the ratio of the exhaust time to the exhaust stop time in the second cycle is the second ratio, and the first ratio is greater than the second ratio. In this way, the first ratio is greater than the second ratio, and in the process of emulsifying the soup, the exhaust time of the cooking chamber 1 accounts for a large proportion. Through the long exhaust time, the soup in the cooking chamber 1 rolls violently, so that the fat in the soup can better combine with the lipophilic group of the protein during the collision with the protein, achieving a better emulsification effect. The first ratio is greater than the second ratio. In the process of filtering out the fat in the emulsified soup, the exhaust time of the cooking chamber 1 accounts for a relatively small proportion. The emulsified soup in the first chamber 11 can reach the second chamber 12 by tumbling, and can be filtered through the oil filter kettle 3. The soup does not need to be tumbled too violently, which is conducive to making the excess fat in the emulsified soup float on the surface of the soup so as to more fully filter out the excess fat in the emulsified soup.

[0074] For example, the exhaust time in the first cycle is 10 seconds, and the exhaust time is stopped for 5 seconds. The exhaust time in the second cycle is 2 seconds, and the exhaust time is stopped for 5 seconds. In the process of emulsifying the soup, exhaust is performed for 10 seconds, stop for 5 seconds, exhaust again for 10 seconds, stop for 5 seconds, and exhaust is performed in a reciprocating cycle. In the process of filtering fat in the emulsified soup, exhaust is performed for 2 seconds, stop for 5 seconds, exhaust again for 2 seconds, stop for 5 seconds, and exhaust is performed in a reciprocating cycle.

[0075] In one embodiment, please refer to Figure 2 and Figure 5 When the cooking chamber 1 satisfies the first condition for emulsifying the soup, before emulsifying the soup in the cooking chamber 1, the soup processing method further includes:

[0076] Step S5: preheating the food in the cooking cavity 1.

[0077] Before emulsifying the soup, preheat the food. During the preheating process, the food can dissolve more nutrients required for emulsification, which is conducive to cooking a thicker soup.

[0078] Exemplarily, the dissolution of fat and protein can be promoted during the preheating of food.

[0079] Exemplarily, the food may be a meat food.

[0080] It is understandable that food under a certain pressure is conducive to promoting the dissolution of nutrients. During the process of preheating food, the cooking cavity 1 can be heated to a certain pressure.

[0081] In one embodiment, the maximum pressure of the cooking cavity 1 during the process of preheating food in the cooking cavity 1 is a first preset pressure, and the first condition is any one of the following conditions:

[0082] The pressure in the cooking chamber 1 reaches a first preset pressure;

[0083] The pressure in the cooking chamber 1 drops from the first preset pressure to the second preset pressure;

[0084] The time duration for preheating the food in the cooking cavity 1 reaches the first time duration.

[0085] When the first condition is that the pressure in the cooking cavity 1 reaches the first preset pressure, the cooking cavity 1 is heated to the first preset pressure during the preheating of food, that is, the soup in the cooking cavity 1 is emulsified, and the pressure in the cooking cavity 1 is used as the condition for emulsifying the soup. This is conducive to the cooking cavity 1 emulsifying the soup or filtering oil under a certain pressure condition.

[0086] It should be explained that the pressure in the cooking chamber 1 drops from the first preset pressure to the second preset pressure, so it can be clearly seen that the second preset pressure is lower than the first preset pressure.

[0087] When the first condition is that the pressure in the cooking cavity 1 drops from the first preset pressure to the second preset pressure, during the process of preheating the food in the cooking cavity 1, the higher pressure in the cooking cavity 1 is beneficial to the dissolution of fat and protein nutrients in the food into the soup. Using the smaller second preset pressure as the condition for emulsifying the soup can reduce the risk of soup overflowing from the cooking cavity 1 during the exhaust process.

[0088] In one embodiment, during the process of preheating the food in the cooking cavity 1, the pressure in the cooking cavity 1 can be maintained at a first preset pressure for a period of time, so that nutrients such as fat and protein in the food can be better dissolved.

[0089] When the first condition is that the time for preheating the food in the cooking chamber 1 reaches the first time, the time for heating the food is used as a condition for whether to emulsify the soup. Before emulsifying the soup, it can be ensured that the food is heated for a sufficient time so that nutrients such as fat and protein in the food can be fully heated and dissolved.

[0090] It is understandable that the time duration for preheating the food in the cooking cavity 1 can be based on the time when the food starts to be heated as the starting time of timing.

[0091] Exemplarily, the first duration may be 1 to 60 minutes.

[0092] Exemplarily, the first duration may be 1 minute, 10 minutes or 60 minutes.

[0093] Exemplarily, the first preset pressure may be 0-120 kPa. It should be explained that when the pressure in the cooking cavity 1 is compared with the first preset pressure in this range, the pressure in the cooking cavity 1 is an absolute pressure, not a relative pressure relative to the atmospheric pressure.

[0094] In one embodiment, please refer to Figure 4 and Figure 5 When the cooking chamber 1 satisfies the first condition for emulsifying the soup, the soup in the cooking chamber 1 is emulsified, and further comprising:

[0095] Step S6: When the cooking cavity 1 meets the first condition for emulsifying the soup, the pressure in the cooking cavity 1 is maintained at a third preset pressure, which is less than or equal to the first preset pressure.

[0096] When the cooking chamber 1 meets the second condition of filtering the emulsified soup, filtering out fat in the emulsified soup also includes:

[0097] Step S7: When the cooking cavity 1 meets the second condition for filtering the emulsified soup, the pressure in the cooking cavity 1 is maintained at a fourth preset pressure, which is less than or equal to the first preset pressure.

[0098] Thus, when the pressure in the cooking cavity 1 is maintained at the third preset pressure, the pressure in the cooking cavity 1 fluctuates in a small range around the third preset pressure, and the pressure in the cooking cavity 1 is basically maintained at the third preset pressure without much change. When the pressure in the cooking cavity 1 is maintained at the fourth preset pressure, the pressure in the cooking cavity 1 fluctuates in a small range around the fourth preset pressure, and the pressure in the cooking cavity 1 is basically maintained at the fourth preset pressure without much change. When the exhaust state of the cooking cavity 1 is determined, the pressure in the cooking cavity 1 remains basically unchanged, which can keep the soup in the cooking cavity 1 at a corresponding rolling degree.

[0099] In one embodiment, the third preset pressure and the fourth preset pressure may be equal.

[0100] In one embodiment, the third preset pressure and the fourth preset pressure may be equal to the second preset pressure.

[0101] In one embodiment, the third preset pressure and the fourth preset pressure may be equal to the first preset pressure.

[0102] In one embodiment, the third preset pressure and the fourth preset pressure may not be equal.

[0103] It can be understood that the pressure of the cooking cavity 1 is maintained at the third preset pressure, and the pressure in the cooking cavity 1 is allowed to fluctuate within a small range around the third preset pressure. The pressure of the cooking cavity 1 is dynamically maintained at the third preset pressure.

[0104] It can be understood that the pressure of the cooking cavity 1 is maintained at the fourth preset pressure, and the pressure in the cooking cavity 1 is allowed to fluctuate within a small range around the fourth preset pressure. The pressure of the cooking cavity 1 is dynamically maintained at the fourth preset pressure.

[0105] In one embodiment, in a pressurized cooking state where the pressure of the cooking cavity 1 is greater than the atmospheric pressure, there is a certain corresponding relationship between the pressure and temperature in the cooking cavity 1 under saturated steam, and the greater the pressure in the cooking cavity 1, the higher the temperature in the corresponding cooking cavity 1. The pressure in the cooking cavity 1 can be maintained at a corresponding pressure by monitoring the temperature in the cooking cavity 1.

[0106] In one embodiment, when the pressure that the cooking chamber 1 needs to maintain is a third preset pressure, the temperature corresponding to the third preset pressure under saturated steam is a first temperature, and the temperature that is lower than the first temperature by a first preset temperature difference is a second temperature, and the temperature of the cooking chamber 1 is maintained in a range not less than the second temperature and not greater than the first temperature so that the pressure of the cooking chamber 1 is maintained at the third preset pressure.

[0107] In one embodiment, when the pressure that the cooking chamber 1 needs to maintain is a fourth preset pressure, the temperature corresponding to the fourth preset pressure under saturated steam is the third temperature, the temperature that is lower than the third temperature by a second preset temperature difference is the fourth temperature, and the temperature of the cooking chamber 1 is maintained in a range not less than the fourth temperature and not greater than the third temperature so that the pressure of the cooking chamber 1 is maintained at the fourth preset pressure.

[0108] In one embodiment, the first preset temperature difference and the second preset temperature difference may be equal. The first preset temperature difference and the second preset temperature difference are both 1°C.

[0109] Exemplarily, when the pressure in the cooking chamber 1 is 100 kPa and the corresponding temperature in the cooking chamber 1 under saturated steam is 121°C, the temperature of the cooking chamber 1 can be maintained in the range of 120°C to 121°C to keep the pressure in the cooking chamber 1 at 100 kPa, that is, the pressure in the cooking chamber 1 is allowed to fluctuate in a small range around 100 kPa, the maximum pressure in the cooking chamber 1 does not exceed 100 kPa, and the minimum pressure in the cooking chamber 1 is not less than the pressure in the cooking chamber 1 corresponding to the temperature of the cooking chamber 1 being 120°C under saturated steam.

[0110] In one embodiment, during the process of emulsifying the soup, the pressure in the cooking cavity 1 may not be maintained at a corresponding pressure, and the pressure in the cooking cavity 1 may vary within a relatively large range.

[0111] In one embodiment, during the process of emulsifying the soup, the pressure in the cooking cavity 1 may not be maintained at a corresponding pressure, and the pressure in the cooking cavity 1 may vary within a relatively large range.

[0112] In one embodiment, the time taken to emulsify the soup in the cooking chamber 1 is the second time, and the time taken to filter out the fat in the emulsified soup is the third time, and the second time is longer than the third time. In this way, the thickness of the soup is related to the time taken to emulsify the soup. A longer second time for emulsification is beneficial for obtaining a thick soup with a higher thickness and increasing the proportion of unsaturated fatty acids in the soup. The time for filtering the oil has little effect on filtering out the fat in the soup, and the fat in the emulsified soup can be filtered out in a shorter time, so the third time can be set to be shorter.

[0113] In one embodiment, the time corresponding to the first condition for emulsifying the soup in the cooking chamber 1 is the first time, and the second condition is: during the process of emulsifying the soup in the cooking chamber 1, the time from the first time reaches the second time. In this way, the time during the emulsification process is used as the second condition, and after the emulsification of the soup is completed, the emulsified soup is immediately filtered, thereby improving the connection efficiency of the soup emulsification and soup oil filtering processes, shortening the total cooking time, and improving the cooking efficiency.

[0114] In one embodiment, the entire cooking process consists of three parts, namely, preheating the food in the cooking cavity 1, emulsifying the soup in the cooking cavity 1, and filtering the fat in the emulsified soup. The total cooking time is the sum of the time corresponding to each of the three parts. The total cooking time is expressed as: t0 = K + t1 + t2, where t0 is the total cooking time, K is the first time, t1 is the second time, and t2 is the third time.

[0115] Exemplarily, the total cooking time may be 1 minute to 120 minutes.

[0116] Exemplarily, the second duration is greater than or equal to 5 minutes.

[0117] Exemplarily, the third duration is less than or equal to 5 minutes.

[0118] In one embodiment, when the total cooking time is expressed as: t0=K+t1+t2, the first time K and the third time t2 are fixed, and the total cooking time t0 is set by the user to obtain the corresponding second time t1.

[0119] Exemplarily, the user sets the cooking time to 30 minutes, the first time is 10 minutes, the second time is 15 minutes, and the third time is 5 minutes.

[0120] In one embodiment, please refer to Figure 2 and Figure 5 The cooking chamber 1 reaches the second condition for filtering the emulsified soup liquid, and the time corresponding to the second time is the second time. The soup liquid processing method further includes:

[0121] Step S8: During the process of filtering out the fat in the emulsified soup, when the time from the second moment reaches a third time, the cooking is terminated.

[0122] In this way, the cooking is completed after filtering the emulsified soup in the cooking chamber 1 for a period of time, the fat floating on the emulsified soup is basically filtered out, the cooked soup has a higher viscosity and a higher proportion of unsaturated fatty acids, and less fat floating on the soup.

[0123] See also Figure 6 The whole process of cooking soup by the cooking device is described through the following embodiments.

[0124] Step S101: start preheating;

[0125] Step S102: When the pressure in the cooking cavity 1 reaches a first preset pressure, the pressure in the cooking cavity 1 is maintained at the first preset pressure;

[0126] Step S103: When the time corresponding to the moment of starting preheating reaches the first time, start timing the emulsification stage;

[0127] Step S104: Determine whether the duration of the emulsification phase reaches the second duration. If yes, execute step S110. If no, execute step S105.

[0128] Step S105: exhausting the cooking cavity 1 in a first cycle;

[0129] Step S106: when the cooking cavity 1 is exhausted in the first cycle, determining whether the temperature in the cooking cavity 1 is lower than the second temperature, if so, executing step S107, if not, executing step S108;

[0130] Step S107: heating the cooking cavity 1 while the cooking cavity 1 is exhausted in the first cycle;

[0131] Step S108: When the cooking cavity 1 is exhausted in the first cycle, determine whether the temperature in the cooking cavity 1 is greater than the first temperature. If so, execute step S109; if not, execute step S103;

[0132] Step S109: stop heating when the cooking chamber 1 is exhausted in the first cycle, and execute step S103;

[0133] Step S110: start timing the oil filtering stage;

[0134] Step S111: determine whether the duration of the oil filtering stage reaches the third duration, if yes, end the cooking, if no, execute step S112;

[0135] Step S112: exhausting the cooking cavity 1 in a second cycle;

[0136] Step S113: when the cooking cavity 1 is exhausted in the second cycle, determining whether the temperature in the cooking cavity 1 is lower than the fourth temperature, if so, executing step S114, if not, executing step S115;

[0137] Step S114: heating the cooking cavity 1 while the cooking cavity 1 is exhausted in the second cycle;

[0138] Step S115: when the cooking cavity 1 is exhausted in the second cycle, determining whether the temperature in the cooking cavity 1 is greater than the third temperature, if so, executing step S116, if not, executing step S111;

[0139] Step S116: When the cooking chamber 1 is exhausted in the second cycle, the heating is stopped and step S111 is executed.

[0140] The embodiment of the present application provides a cooking device, which includes an emulsification module and an oil filtering module. The emulsification module is used to emulsify the soup in the cooking cavity 1 when the cooking cavity 1 meets the first condition of emulsifying the soup. The oil filtering module is used to filter out fat in the emulsified soup when the cooking cavity 1 meets the second condition of filtering the oil in the emulsified soup.

[0141] In one embodiment, the emulsification module includes a first exhaust module, and the first exhaust module is used to exhaust the cooking cavity 1 when the cooking cavity 1 meets the first condition for emulsifying the soup so as to emulsify the soup in the cooking cavity 1. The oil filtering module includes a second exhaust module, and the second exhaust module is used to exhaust the cooking cavity 1 when the cooking cavity 1 meets the second condition for filtering the emulsified soup so as to allow the soup in the cooking cavity 1 to flow to the oil filtering kettle 3.

[0142] In one embodiment, the cooking device further includes a preheating module, and the preheating module is used to preheat the food in the cooking cavity 1.

[0143] In one embodiment, the emulsification module further includes a first maintaining module, which is used to maintain the pressure in the cooking cavity 1 at a third preset pressure when the cooking cavity 1 meets the first condition for emulsifying the soup, and the third preset pressure is less than or equal to the first preset pressure. The oil filtering module further includes a second maintaining module, which is used to maintain the pressure in the cooking cavity 1 at a fourth preset pressure when the cooking cavity 1 meets the second condition for filtering the emulsified soup, and the fourth preset pressure is less than or equal to the first preset pressure.

[0144] In one embodiment, the cooking device further comprises an ending module, and the ending module is used to end cooking when the time from the second moment reaches a third time during the process of filtering out fat in the emulsified soup.

[0145] An embodiment of the present application provides a storage medium, which stores computer-executable instructions. The computer-executable instructions are used to be executed by a processor to implement the steps of the method of any of the above embodiments.

[0146] An embodiment of the present application provides a cooking device, which includes a memory and a processor. The memory stores computer-executable instructions, and the processor is used to process the computer-executable instructions to implement the steps of the method of any of the above embodiments.

[0147] 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 soup processing method, characterized in that: include: When the cooking cavity meets the first condition for emulsifying the soup, emulsifying the soup in the cooking cavity; When the cooking cavity meets the second condition of filtering the emulsified soup, the fat in the emulsified soup is filtered out.

2. The soup processing method according to claim 1, characterized in that: When the cooking cavity satisfies the first condition for emulsifying the soup, emulsifying the soup in the cooking cavity comprises: when the cooking cavity satisfies the first condition for emulsifying the soup, exhausting the cooking cavity to emulsify the soup in the cooking cavity; And / or, when the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the fat in the emulsified soup is filtered out, including: when the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the cooking cavity is vented to allow the soup in the cooking cavity to flow to the oil filter kettle.

3. The soup processing method according to claim 2, characterized in that: The exhaust cycle of the cooking cavity used to emulsify the soup is a first cycle, and the ratio of the exhaust time to the exhaust stop time in the first cycle is a first ratio. The exhaust cycle of the cooking cavity used to filter the oil of the emulsified soup is a second cycle, and the ratio of the exhaust time to the exhaust stop time in the second cycle is a second ratio, and the first ratio is greater than the second ratio.

4. The soup processing method according to claim 2, characterized in that: The exhaust cycle of the cooking cavity for emulsifying the soup is a first cycle, and the ratio of the exhaust time to the exhaust stop time in the first cycle is a first ratio, and the first ratio is configured to enable the soup in the cooking cavity to flow through the emulsification holes of the oil filter kettle.

5. The soup processing method according to claim 2, characterized in that: When the cooking cavity meets the first condition for emulsifying the soup, before emulsifying the soup in the cooking cavity, the soup processing method further includes: Preheating food in the cooking cavity.

6. The soup processing method according to claim 5, characterized in that: The maximum pressure of the cooking cavity during the process of preheating food in the cooking cavity is a first preset pressure, and the first condition is any one of the following conditions: The pressure in the cooking cavity reaches the first preset pressure; The pressure in the cooking cavity decreases from the first preset pressure to a second preset pressure; The time duration for preheating the food in the cooking cavity reaches a first time duration.

7. The soup processing method according to claim 6, characterized in that: When the cooking cavity satisfies the first condition for emulsifying the soup, emulsifying the soup in the cooking cavity, further comprising: when the cooking cavity satisfies the first condition for emulsifying the soup, maintaining the pressure in the cooking cavity at a third preset pressure, wherein the third preset pressure is less than or equal to the first preset pressure; When the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the fat in the emulsified soup is filtered out, and it also includes: when the cooking cavity meets the second condition for filtering the oil of the emulsified soup, the pressure in the cooking cavity is maintained at a fourth preset pressure, and the fourth preset pressure is less than or equal to the first preset pressure.

8. The soup processing method according to any one of claims 1 to 7, characterized in that: The time taken to emulsify the soup in the cooking cavity is the second time period, and the time taken to filter out the fat in the emulsified soup is the third time period, and the second time period is greater than the third time period.

9. The soup processing method according to claim 8, characterized in that: The moment corresponding to the first condition for emulsifying the soup in the cooking cavity is the first moment, and the second condition is that during the process of emulsifying the soup in the cooking cavity, the time from the first moment reaches the second time.

10. The soup processing method according to claim 8, characterized in that: The moment when the cooking chamber reaches the second condition for filtering the emulsified soup is the second moment, and the soup processing method further includes: In the process of filtering out the fat in the emulsified soup, when the time from the second moment reaches the third time, the cooking is finished.

11. A storage medium, characterized in that: Computer executable instructions are stored, and the computer executable instructions are used to be executed by a processor to implement the steps of the soup processing method according to any one of claims 1 to 10.

12. A cooking device, characterized in that: include: an emulsifying module, configured to emulsify the soup in the cooking cavity when the cooking cavity meets the first condition for emulsifying the soup; The oil filtering module filters out fat in the emulsified soup when the cooking chamber meets the second condition of filtering the oil of the emulsified soup.

13. A cooking device, characterized in that: include: a memory storing computer executable instructions; A processor is used to process the computer executable instructions to implement the steps of the soup processing method according to any one of claims 1 to 10.

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