Cooking equipment

Abstract

The invention discloses cooking equipment. The cooking equipment comprises a box body, a box door, a heating assembly, a steam generator, a humidity sensor, a temperature sensor and a controller, the controller is configured to control the heating assembly and the steam generator to operate and enable the interior of the cooking cavity to reach a first temperature and a first humidity so as to perform blanching and deodorization treatment on the food materials; the heating assembly is controlled to continue to operate, the steam generator is closed, the box door is opened, so that the temperature in the cooking cavity reaches the second temperature, steam in the cooking cavity is discharged, door opening moisture removal treatment is executed, and when the humidity in the cooking cavity is reduced to the second humidity, the box door is closed; controlling the heating assembly to continuously operate, and enabling the temperature in the cooking cavity to reach a third temperature so as to dehydrate the food materials; and the heating assembly is controlled to continue to operate, and the temperature in the cooking cavity reaches the fourth temperature, so that the food materials are subjected to deoiling treatment. All stages are controlled through a temperature and humidity double-control technology, and the taste of cooked meat food materials is improved.

Description

Technical Field

[0001] The present application relates to the technical field of household appliances, and in particular to a cooking device. Background Art

[0002] Existing household cooking equipment, such as steam ovens and air fryers, have become indispensable kitchen tools in modern families. These devices are widely popular due to their diverse functions, convenient operation and excellent cooking results. In particular, steam ovens, which combine steaming and baking, can meet the needs of household users for a variety of cooking methods. They can provide the light taste of traditional steamed dishes and the crispy texture of baked foods, becoming an important choice for kitchen upgrades.

[0003] For fresh meat ingredients, air frying is a commonly used cooking method. Air frying is a process of "frying" with air, using air instead of hot oil in the fryer to evenly heat the food. At the same time, the high-speed hot air can quickly remove moisture from the surface of the food, making the food achieve an effect similar to frying.

[0004] However, the existing air frying cooking method usually only cooks meat ingredients at high temperatures, which makes the meat food easily dry or burnt after cooking, affecting the taste of the food. At the same time, the high calorie and high fat content of meat ingredients are not good for human health. Therefore, it is necessary to improve the cooking method of meat ingredients to improve the taste quality of fresh meat after cooking. Summary of the invention

[0005] In response to at least one shortcoming in the prior art, the present application provides a cooking device, which designs each cooking stage according to the characteristics of fresh meat ingredients, controls each stage through temperature and humidity dual control technology, and improves the taste of the meat ingredients after cooking.

[0006] A first aspect of the present application provides a cooking device, comprising:

[0007] A box body, wherein a cooking cavity is formed inside the box body, and the cooking cavity is used to place fresh meat ingredients to be cooked;

[0008] A box door, which is arranged on the box body and is used to open or close the cooking cavity;

[0009] a heating component, the heating component being configured to heat the interior of the cooking cavity;

[0010] a steam generator configured to provide steam to the interior of the cooking cavity;

[0011] a humidity sensor configured to detect humidity inside the cooking cavity;

[0012] a temperature sensor configured to detect a temperature inside the cooking cavity;

[0013] The controller is configured to receive detection information from the humidity sensor and the temperature sensor, and control the heating component and the steam generator to perform the following operations:

[0014] Controlling the operation of the heating component and the steam generator to make the interior of the cooking cavity reach a first temperature and a first humidity, so as to blanch and remove the fishy smell of the food by the steam in the cooking cavity;

[0015] Controlling the heating component to continue to operate, turning off the steam generator and opening the door, so that the temperature in the cooking cavity reaches a second temperature, and the steam in the cooking cavity is discharged through the door, so as to perform the door-opening dehumidification process, and when the humidity in the cooking cavity drops to the second humidity, closing the door;

[0016] Controlling the heating component to continue to operate and making the temperature inside the cooking cavity reach a third temperature to dehydrate the food;

[0017] Controlling the heating component to continue to operate and making the temperature inside the cooking cavity reach a fourth temperature to de-oil the food;

[0018] The second temperature is greater than the first temperature and less than or equal to the third temperature, and the fourth temperature is less than or equal to the third temperature.

[0019] The cooking equipment provided by the above scheme adopts a multi-stage cooking method to cook fresh meat ingredients. According to the characteristics of fresh meat ingredients, the cooking process is divided into four stages, namely the blanching and deodorizing stage, the door opening and dehumidification stage, the dehydration stage and the deoiling stage. Each stage is controlled by the temperature and humidity dual control technology to effectively remove the fishy smell of the ingredients and lock in the aroma of the meat. With the help of the organic combination of the dehydration and deoiling stages, the water and fat content in the ingredients is reduced, and the crispness of the food is improved without causing the meat to be dry or burnt, thereby improving the taste of the meat ingredients. At the same time, due to the increase in the degreasing rate, it is conducive to achieving a healthy diet.

[0020] In some embodiments, the first temperature is 100° C. to 150° C., and the first humidity is 80%. When the temperature rises to the first temperature, the hydrogen bonds of the helical structure of the collagen in the food begin to break, causing the protein molecules to unfold and dissolve. This denaturation process allows the food to mature quickly in a high humidity environment, achieving the effect of removing the fishy smell.

[0021] In some embodiments, the controller is configured to: turn off the steam generator when the humidity in the cooking cavity reaches a first humidity. By controlling the operation and shutdown of the steam generator, the humidity in the cooking cavity is controlled at the first humidity to achieve a corresponding cooking effect.

[0022] In some embodiments, the second temperature is 180°C to 220°C, and the second humidity is 20%. In the second stage, the temperature is increased while the door is opened to reduce the humidity, so that the humidity in the cooking cavity drops quickly, the moisture content of the food is controlled, and preparations are made for the subsequent dehydration and defatting stages, thereby improving the cooking efficiency; while the temperature is increased while dehumidifying, the temperature in the cooking cavity after dehumidification can quickly reach the temperature required for dehydration, thereby improving the dehydration effect.

[0023] In some embodiments, the third temperature is 180°C to 270°C, and the fourth temperature is 150°C to 220°C. Within the third temperature range, the temperature inside the cooking cavity is relatively high, and the temperature difference between the air temperature inside the cavity and the surface temperature of the food increases, so that the moisture on the surface of the food evaporates rapidly when heated, and a certain temperature and moisture content gradient is formed inside the food. The greater the temperature difference between the inside and outside, the faster the moisture inside the food diffuses, which increases the dehydration rate of the food; then within the fourth temperature range, the muscle protein inside the food denatures due to heat, the spatial configuration of the protein changes, the myofibrillar protein denatures, cross-links and aggregates, and the irregular gap channels increase, which promotes the outflow of water and oil.

[0024] In some embodiments, the fourth temperature is lower than the third temperature. The cooking method of high temperature dehydration + low temperature degreasing is adopted. Such temperature control can promote the outflow of fat inside the meat food, further increase the degreasing rate, reduce fat intake, and improve the taste of the food.

[0025] In some embodiments, if the sum of the cooking time of the four stages of blanching and deodorizing, door-opening dehumidification, dehydration and deoiling is 100%, the blanching and deodorizing time accounts for 10% to 30% of the total cooking time of the four stages, the door-opening dehumidification time accounts for 5% to 25% of the total cooking time of the four stages, the dehydration time accounts for 45% to 50% of the total cooking time of the four stages, and the deoiling time accounts for 20% to 25% of the total cooking time of the four stages. According to the changes in the meat quality and taste of the ingredients in each cooking stage, the processing time of the four cooking stages is controlled in sections, so that the four stages play a role in sequence, improving the taste and flavor of the ingredients after cooking in many aspects, and obtaining an ideal cooking effect.

[0026] In some embodiments, the cooking device further comprises a fan, which is configured to make the air inside the cooking cavity flow; the controller is configured to control the fan and the heating component to operate simultaneously, so that the hot air heated by the heating component flows inside the cooking cavity. The fan is used in conjunction with the heating component to quickly heat the inside of the cooking cavity to a desired temperature, and to make the temperature distribution inside the cooking cavity more uniform, so that the cooked food is heated evenly, thereby improving the cooking effect and cooking efficiency.

[0027] In some embodiments, during the door opening dehumidification process, the door is opened at an angle of 10° to 15°. During the dehumidification process, the door is opened at an angle within the above small angle range, and there is no need to fully open the door, thereby reducing the impact of the door opening on the temperature in the cooking cavity and providing a channel for rapid steam discharge.

[0028] A second aspect of the present application provides a cooking device, comprising:

[0029] A box body, wherein a cooking cavity is formed inside the box body, and the cooking cavity is used to place fresh meat ingredients to be cooked;

[0030] A box door, which is arranged on the box body and is used to open or close the cooking cavity;

[0031] a heating component, the heating component being configured to heat the interior of the cooking cavity;

[0032] a steam generator configured to provide steam to the interior of the cooking cavity;

[0033] a humidity sensor configured to detect humidity inside the cooking cavity;

[0034] a temperature sensor configured to detect a temperature inside the cooking cavity;

[0035] The controller is configured to receive detection information from the humidity sensor and the temperature sensor, and control the heating component and the steam generator to perform the following operations:

[0036] Controlling the operation of the heating component and the steam generator to make the interior of the cooking cavity reach a first temperature and a first humidity, so as to blanch and remove the fishy smell of the food by the steam in the cooking cavity;

[0037] Controlling the heating component to continue to operate, turning off the steam generator and opening the door, so that the temperature in the cooking cavity is raised to a second temperature, and the steam in the cooking cavity is discharged through the door, so as to perform the door-opening dehumidification process, and when the humidity in the cooking cavity drops to the second humidity, closing the door;

[0038] Controlling the heating component to continue to operate and maintaining the temperature inside the cooking cavity unchanged or increasing it to a third temperature to dehydrate the food;

[0039] The heating component is controlled to continue to operate, and the temperature inside the cooking cavity is maintained unchanged or dropped to a fourth temperature to de-oil the food.

[0040] The cooking equipment provided by the above scheme adopts a multi-stage cooking method to cook fresh meat ingredients. According to the characteristics of fresh meat ingredients, the cooking process is divided into four stages, namely the blanching and deodorizing stage, the door opening and dehumidification stage, the dehydration stage and the deoiling stage. Each stage is controlled by the temperature and humidity dual control technology to effectively remove the fishy smell of the ingredients and lock in the aroma of the meat. With the help of the organic combination of the dehydration and deoiling stages, the water and fat content in the ingredients is reduced, and the crispness of the food is improved without causing the meat to be dry or burnt, thereby improving the taste of the meat ingredients. At the same time, due to the increase in the degreasing rate, it is conducive to achieving a healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The cooking device provided in the present application is a simple structure. Figure 1 ;

[0042] Figure 2 The cooking device provided in the present application is a simple structure. Figure 2 ;

[0043] Figure 3 A structural block diagram of the connection of various components in the cooking device provided in the embodiment of the present application;

[0044] Figure 4 A control flow chart of an embodiment of cooking performed by a cooking device provided by the present application;

[0045] Figure 5 A control flow chart of another embodiment of cooking performed by the cooking device provided by the present application;

[0046] Figure 6 A timing diagram of an embodiment of cooking performed by the cooking device provided by the present application;

[0047] Figure 7 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 1 ;

[0048] Figure 8 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 2 ;

[0049] Fig. 9 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 3 ;

[0050] Fig.10 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 4 .

[0051] In the figure:

[0052] 101. Box body; 102. Cooking cavity; 103. Box door; 104. Operation panel; 105. Display panel; 106. Voice device; 107. Power supply; 2. Heating component; 201. First heating tube; 202. Second heating tube, 203. Third heating tube; 3. Fan; 4. Steam generator; 5. Controller; 6. Humidity sensor; 7. Temperature sensor; 8. Water box; 91. Cooking rack; 92. Cooking tray. DETAILED DESCRIPTION

[0053] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0054] Obviously, the drawings described below are only some examples or embodiments of the present application. For ordinary technicians in this field, the present application can also be applied to other similar scenarios based on these drawings without creative work. In addition, it can also be understood that although the efforts made in this development process may be complicated and lengthy, for ordinary technicians in this field related to the content disclosed in this application, some changes in design, manufacturing or production based on the technical content disclosed in this application are just conventional technical means, and should not be understood as insufficient content disclosed in this application.

[0055] Mentioning "embodiment" in this application means that the specific features, structures or characteristics described in conjunction with the embodiment may be included in at least one embodiment of the present application. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those of ordinary skill in the art that the embodiments described in this application can be combined with other embodiments without conflict. The terms "first", "second", "third", and "fourth" are used for descriptive purposes only and are not to be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated.

[0056] The present application provides a cooking device that can be used to perform cooking operations such as steaming and baking on food. Figure 1-Figure 3 as well as Figure 7-Figure 10 As shown, the cooking device includes a box body 101, and a cooking cavity 102 is formed inside the box body 101. The cooking cavity 102 is used to place the food to be cooked. The box body 101 is provided with a door 103 for opening or closing the cooking cavity 102, and the food to be cooked is put in or taken out from the door 103.

[0057] The cooking device further includes a heating component 2. The heating component 2 is configured to heat the interior of the cooking cavity 102, thereby increasing the air temperature inside the cooking cavity 102 and heating the food to be cooked.

[0058] The cooking device also includes a steam generator 4, which is configured to provide steam to the inside of the cooking cavity 102. The setting of the steam generator 4 provides more cooking modes for the cooking device, which can meet the cooking needs of different ingredients or different cooking stages. The steam generator 4 provides continuous and uniform steam to the inside of the cooking cavity 102, so as to heat the ingredients during the cooking process. Compared with the method of only using direct heating, the steam can penetrate the ingredients in a more gentle way, avoiding the drying, hardening or nutrient loss of the ingredients after cooking.

[0059] The cooking device further includes a humidity sensor 6, which is configured to detect the humidity inside the cooking cavity 102, so that the switch and power of the steam generator 4 can be adjusted according to the humidity value detected in real time by the humidity sensor 6. Figure 1 As shown, the humidity sensor 6 is disposed inside the cooking cavity 102, for example, on the top or side wall of the cooking cavity 102. The humidity sensor 6 is in direct contact with the air inside the cooking cavity 102, so that it can accurately sense the humidity changes inside the cooking cavity 102 and detect the humidity control status in real time.

[0060] The cooking device further includes a temperature sensor 7, which is configured to detect the temperature inside the cooking cavity 102, so that the switch and power of the heating component 2 can be adjusted according to the temperature value detected in real time by the temperature sensor. Figure 1 As shown, the temperature sensor 7 is arranged inside the cooking cavity 102, for example, on the top or side wall of the cooking cavity 102. The temperature sensor 7 is in direct contact with the air inside the cooking cavity 102, so that it can accurately sense the temperature changes inside the cooking cavity 102 and detect the temperature control status in real time.

[0061] The cooking device is also provided with a controller 5, which is used to control the operation of the heating component 2, the steam generator 4 and the humidity sensor 6 and receive the humidity value detected by the humidity sensor 6, so as to control the cooking process and realize the desired cooking mode.

[0062] The cooking device in the present application particularly proposes a multi-stage air frying cooking mode for fresh meat ingredients. When this cooking mode is selected, fresh meat ingredients to be cooked, such as fish or fish skin, are placed in the cooking cavity 102.

[0063] In one embodiment, Figure 4 and Figure 6As shown, the controller 5 is configured to receive detection information from the humidity sensor 6 and the temperature sensor 7, and control the heating component 2 and the steam generator 4 to perform the following operations: control the heating component 2 and the steam generator 4 to operate and make the interior of the cooking cavity 102 reach a first temperature and a first humidity, so as to blanch and remove the fishy smell of the food through the steam in the cooking cavity 102 (step S11); control the heating component 2 to continue to operate, turn off the steam generator 4 and open the door 103, so that the temperature in the cooking cavity 102 reaches a second temperature and the steam in the cooking cavity 102 passes through the door 103; The door 103 is discharged to perform the door-open dehumidification process. When the humidity in the cooking chamber 102 drops to the second humidity, the door 103 is closed (step S12); the heating component 2 is controlled to continue to operate, and the temperature inside the cooking chamber 102 reaches a third temperature to dehydrate the food (step S13); the heating component 2 is controlled to continue to operate, and the temperature inside the cooking chamber 102 reaches a fourth temperature to deoil the food (step S14); wherein the second temperature is greater than the first temperature and less than or equal to the third temperature, and the fourth temperature is less than or equal to the third temperature.

[0064] In another embodiment, Figure 5 As shown, the controller 5 is configured to receive detection information from the humidity sensor 6 and the temperature sensor 7, and control the heating component 2 and the steam generator 4 to perform the following operations: control the heating component 2 and the steam generator 4 to operate and make the interior of the cooking cavity 102 reach a first temperature and a first humidity, so as to blanch and remove the fishy smell of the food through the steam inside the cooking cavity 102 (step S21); control the heating component 2 to continue to operate, turn off the steam generator 4 and open the door 103, so as to increase the temperature inside the cooking cavity 102 to a second temperature and discharge the steam inside the cooking cavity 102 through the door 103, so as to perform the door-opening dehumidification process, and when the humidity inside the cooking cavity 102 drops to the second humidity, close the door 103 (step S22); control the heating component 2 to continue to operate, and maintain the temperature inside the cooking cavity 102 unchanged or increase it to a third temperature, so as to dehydrate the food (step S23); control the heating component 2 to continue to operate, and maintain the temperature inside the cooking cavity 102 unchanged or drop it to a fourth temperature, so as to de-oil the food (step S24).

[0065] In the control scheme of any of the above embodiments, a multi-stage cooking method is adopted to cook fresh meat ingredients. According to the characteristics of fresh meat ingredients, the cooking process is divided into four stages, namely the blanching and deodorizing stage, the door opening and dehumidification stage, the dehydration stage and the deoiling stage. Each stage is controlled by the temperature and humidity dual control technology to effectively remove the fishy smell of the ingredients and lock in the aroma of the meat. With the help of the organic combination of the dehydration and deoiling stages, the water and fat content in the ingredients is reduced, and the crispness of the food is improved without causing the meat to be dry or burnt, thereby improving the taste of the meat ingredients. At the same time, due to the increase in the degreasing rate, it is conducive to achieving a healthy diet.

[0066] It can be understood that, in the control scheme of the present application, controlling the operation of the heating component 2 and the steam generator 4 includes continuous operation or intermittent operation, which can be specifically set according to the actual control situation.

[0067] It can be understood that when the steam generator 4 is turned off, steam is no longer delivered to the cooking cavity 102. After the second stage of door opening and dehumidification treatment, the humidity inside the cooking cavity 102 drops to the second humidity. Thereafter, the door 103 of the cooking cavity 102 is closed, and the interior of the cooking cavity 102 is a closed space. In the subsequent processing process, the temperature change and the water content of the food itself have little effect on the humidity inside the cooking cavity, which can be ignored. It can be approximately considered that the humidity inside the cooking cavity 102 is maintained at the second humidity level.

[0068] In the present application, the first stage of controlling the cooking process by the controller is the blanching and deodorizing process. The blanching and deodorizing process is to act on fresh meat ingredients containing fishy smell by steam. The high temperature of the steam enables the volatile fishy components inside the ingredients to obtain sufficient energy, so that they diffuse from the inside of the ingredients to the surface and evaporate into the surrounding environment, thereby reducing or removing the fishy smell of the ingredients.

[0069] In some embodiments, during the first stage of blanching and removing fishy smell, the first temperature is 100°C to 150°C, and the first humidity is 80%. Since fresh meat ingredients, such as fish skin, contain a large amount of collagen, the structure of collagen is a spiral composed of three polypeptide chains. When the temperature rises to the first temperature, the hydrogen bonds in the spiral structure begin to break, causing the protein molecules to unfold and dissolve. This denaturation process makes the fish skin soft and easy to bend in a high humidity environment, denaturing, allowing the fish skin to mature quickly, inhibiting the decomposition of trimethylamine oxide in fish meat, and achieving the effect of removing fishy smell. In this embodiment, the first temperature can be set according to cooking needs. For example, the first temperature can be 110°C, 120°C, 130°C, 140°C, etc.

[0070] In some embodiments, the controller 5 is configured to: when the humidity in the cooking cavity 102 reaches the first humidity, turn off the steam generator 4. For example, in the first stage of blanching and deodorizing, the duty cycle of the steam generator 4 is 40:20 to 60:0. The duty cycle of the steam generator 4 represents the ratio of the running time and the closing time of the steam generator 4. For example, when the time of the first stage of blanching and deodorizing is 60s, the opening time of the steam generator 4 is 40s to 60s. By controlling the operation and closing of the steam generator 4, the humidity in the cooking cavity 102 is controlled at the first humidity to achieve the corresponding cooking effect. The duty cycle of the steam generator 4 is controlled according to the time when the first humidity is reached in the cooking cavity 102.

[0071] After the first stage of blanching and deodorizing, a large amount of steam gathers in the cooking cavity 102, resulting in a relatively high humidity. In order to quickly reduce the steam in the cooking cavity 102 and prepare for subsequent degreasing and deoiling, during the second stage of treatment, the door 103 is opened for dehumidification to discharge the steam inside the cooking cavity 102, thereby rapidly reducing the humidity inside the cooking cavity 102. When the humidity drops to the second humidity, the door 103 is closed to end the dehumidification.

[0072] In some embodiments, during the second stage of door opening and dehumidification, the heating component 2 operates and makes the temperature in the cooking cavity 102 reach the second temperature, the second temperature is 180℃~220℃, and the second humidity is 20%. In the second stage, the temperature is increased and the door is opened to reduce the humidity, so that the humidity in the cooking cavity 102 drops quickly, the water content in the air is reduced, the moisture of the food is controlled, and preparations are made for the subsequent dehydration and defatting stages, thereby improving the cooking efficiency; while the temperature is increased during dehumidification, the temperature in the cooking cavity 102 after dehumidification can quickly reach the temperature required for dehydration, thereby improving the dehydration effect. It can be understood that during the door opening and dehumidification process in this stage, the door is opened at a small angle, for example, the door 103 is opened about 15°, without the need to open the door 103 completely.

[0073] In some embodiments, during the third stage of dehydration, the heating component 2 operates and makes the temperature in the cooking cavity 102 reach a third temperature, which is 180°C to 270°C. Within this temperature range, the temperature of the cooking cavity 102 is relatively high, and the temperature difference between the air temperature inside the cavity and the surface temperature of the food increases, so that the moisture on the surface of the food evaporates rapidly when it encounters heat, and a certain temperature and moisture content gradient is formed inside the food. The greater the temperature difference between the inside and outside, the faster the moisture inside the food diffuses, which increases the dehydration rate of the food. In addition, the increase in the hardness of the skin of meat food is related to the loss of water. The higher the temperature of the cooking environment, the greater the temperature difference between the air and the skin of the meat food in the cooking environment, which makes the skin lose water faster, and the required hardness and crispness can be achieved faster, improving the taste of the meat food after cooking.

[0074] In some embodiments, during the fourth stage of degreasing treatment, the heating component 2 operates and makes the temperature in the cooking cavity 102 reach a fourth temperature, which is 150°C to 220°C. During the cooking process, the moisture on the outer layer of the meat ingredients continues to evaporate, and the fat also flows out due to melting, forming irregular gaps on the surface. During the continued heat treatment in this stage, the fat inside the meat ingredients gradually melts and flows out from the gaps. During the cooking process, the internal muscle protein is denatured by heat, the spatial configuration of the protein changes, the myofibrillar protein denatures, cross-links and aggregates, and the irregular gap channels increase, which promotes the outflow of moisture and oil, and at the same time does not cause the problem of dry meat ingredients.

[0075] In some embodiments, the fourth temperature is lower than the third temperature, so that the temperature of the fourth stage deoiling process is lower than the temperature of the third stage dehydration process, that is, a cooking method of high temperature dehydration + low temperature deoiling is adopted. Such temperature control can promote the outflow of fat inside the meat ingredients, further increase the degreasing rate, reduce fat intake, and improve the taste of the ingredients.

[0076] In some embodiments, if the sum of the cooking time of the four stages of blanching and deodorizing, door-opening dehumidification, dehydration and deoiling is 100%, then the duration of blanching and deodorizing accounts for 10% to 30% of the total cooking time of the four stages, the duration of door-opening dehumidification accounts for 5% to 25% of the total cooking time of the four stages, the duration of dehydration accounts for 45% to 50% of the total cooking time of the four stages, and the duration of deoiling accounts for 20% to 25% of the total cooking time of the four stages. Fresh meat ingredients undergo deodorizing, dehumidifying, dehydrating and deoiling treatments in sequence during the cooking process. In the initial stage, the ingredients undergo deodorizing treatment for a corresponding period of time, and most of the fishy smell has been removed. Dehumidification can avoid the influence of residual moisture in the early stage. Subsequently, dehydration is performed in coordination with the dehumidification process to accurately adjust the moisture content in the ingredients. After dehydration, deoiling is performed for a corresponding period of time to increase the crispness of the ingredients and improve the taste. According to the changes in meat quality and taste of the ingredients at each cooking stage, the processing time of the four cooking stages is controlled in sections, so that the four stages take effect in sequence, improving the taste and flavor of the ingredients after cooking in many aspects and obtaining an ideal cooking effect.

[0077] The cooking device further includes a fan 3, which is configured to flow air inside the cooking cavity 102. The fan 3 is used in conjunction with the heating component 2 to quickly heat the inside of the cooking cavity 102 to a desired temperature, and to make the temperature distribution inside the cooking cavity 102 more uniform, so that the cooked food is heated evenly, thereby improving the cooking effect and cooking efficiency.

[0078] In some embodiments, the controller 5 is configured to: control the fan 3 and the heating component 2 to operate simultaneously, so that the hot air heated by the heating component 2 flows in the cooking cavity 102. Under the action of the fan 3, the hot air heated by the heating component 2 in the cooking cavity 102 flows in the cooking cavity 102, so that the temperature inside the cooking cavity 102 rises rapidly and reaches the target temperature, and the heat inside the cooking cavity 102 is more uniform, so that the food is heated evenly in all directions, thereby improving the cooking effect.

[0079] In some embodiments, Figure 8 and Fig. 9 As shown, the fan 3 is arranged on the inner wall of the cooking cavity 102, and can be specifically arranged on the rear wall of the cooking cavity 102 and arranged near the first heating tube 201. When the heating component 2 is working, the fan 3 runs and quickly circulates the hot air around that has been heated by the heating component 2 to every corner of the cooking cavity 102. This flow of hot air can not only accelerate the heating process of the food, but also ensure that the heat distribution is more uniform, thereby effectively avoiding the phenomenon that the surface of the food is over-burned or the center is not cooked. In addition, the operation of the fan 3 also helps to effectively combine steam and hot air. In the process of the steam generator 4 releasing steam, the fan 3 can help the steam to quickly diffuse into the entire cooking cavity 102, avoiding the steam from being too concentrated or unevenly distributed locally, thereby improving the heating efficiency of the steam, making the taste of the food more delicate and tender, and further avoiding the need to excessively use sugar to enhance the taste of food.

[0080] In some embodiments, Figure 7-9 As shown, the heating assembly 2 includes a first heating tube 201 disposed on the inner wall of the cooking cavity 102, a second heating tube 202 disposed at the bottom of the cooking cavity 102, and a third heating tube 203 disposed at the top of the cooking cavity 102. Heating tubes are disposed on the side, top and bottom of the cooking cavity 102, which can greatly improve the heating efficiency and uniformity of the cooking device, and ensure that heat can evenly penetrate into all parts of the food through multi-directional heat source distribution, thereby avoiding the "hot spots" or "dead corners" commonly seen in traditional cooking devices.

[0081] In the above embodiment, the heating tube is arranged on the inner wall, top and bottom of the cooking cavity 102 in a tubular coiled manner, which can increase the length of the heating tube and increase the heat exchange area between the heating tube and the cooking cavity 102, thereby improving the heat exchange efficiency, shortening the cooking time, and improving the cooking efficiency.

[0082] In some embodiments, the cooking device also includes a temperature sensor, which is disposed inside the cooking cavity, for example, on the top or side wall of the cooking cavity 102. The temperature sensor is in direct contact with the air inside the cooking cavity 102, so that it can accurately sense the temperature changes inside the cooking cavity 102, detect the temperature control status in real time and transmit it to the controller 5.

[0083] In some embodiments, Fig.10 As shown, the steam generator 4 is arranged on the back plate of the cooking cavity 102, and the steam generator 4 is connected to the water box 8 built into the cooking device through a pipeline. A water level detection device can be built into the water box 8, and the controller 5 can also be configured to: before starting the steam generator 4, determine whether water needs to be added according to the water level in the water box 8 detected by the water level detection device. If water needs to be added, water can be added from an external water source by starting a water pump or reminding the user to add water manually. In order to facilitate the supply of water to the steam generator 4, the water box 8 is arranged in the top device cavity of the cooking device, so that the water in the water box 8 can directly flow downward into the steam generator 4.

[0084] The steam generator 4 is connected to the inside of the cooking cavity 102 through a pipeline, and is used to deliver steam to the inside of the cooking cavity 102. The steam generated by the steam generator 4 can be heated steam, so as to avoid the steam being directly input into the cooking cavity 102 to affect the existing temperature inside the cooking cavity 102.

[0085] In some embodiments, Figure 1-Figure 3 As shown, the cooking device also includes an operation panel 104, which is configured for the user to select a cooking mode. For example, when fresh meat ingredients need to be cooked, the user can select a corresponding baking mode through the operation panel 104. The operation panel 104 is the input end of the controller 5. When the controller 5 receives a command input by the operation panel 104, it controls the operation of the heating component 2, the fan 3, and the steam generator 4 to perform temperature and humidity control, thereby realizing the cooking process in the present application.

[0086] In some embodiments, Figure 1-Figure 3 As shown, the cooking device further includes a display panel 105, which is connected to the controller 5 and is configured to display the current cooking mode, as well as the cooking progress or various parameter information during the cooking process, such as temperature, time, steam volume, fan speed, etc. Through the display panel 105, the user can view the status of the cooking device in real time and easily adjust different cooking settings to meet different ingredients and cooking needs.

[0087] In some embodiments, Figure 2 and Figure 3 As shown, the cooking device further includes a voice device 106, which is connected to the controller 5 and is configured to input control commands to the controller 5 through voice recognition. Through the voice device 106, the user can control the basic functions of the cooking device such as start, stop, mode switching, temperature adjustment, etc. through voice commands, which reduces the complexity of manual operation. The voice device 106 can recognize the user's instructions and transmit the instructions to the controller 5, thereby realizing precise control of the cooking device.

[0088] In addition, the cooking device also includes a power supply 107, which is responsible for providing stable power support for various functions of the device. The power supply 107 usually includes a power adapter, a power cord and a plug, and provides the required power by connecting to the home power grid. The stability and efficiency of the power supply directly affect the overall performance and working effect of the device, especially for the operation of multiple modules such as the heating component 2, the steam generator 4, the fan 3 and the voice device 106.

[0089] like Figure 8 and Fig. 9 As shown, a cooking rack 91 and a cooking tray 92 are detachably installed inside the cooking cavity 102, and a plurality of mounting racks are installed at intervals up and down on the side walls on both sides of the cooking cavity 102. The plurality of mounting racks can support the cooking rack 91 and the cooking tray 92 at different heights to meet the cooking needs of ingredients of different volumes and types, thereby making the use scenarios of the cooking equipment more diversified.

[0090] Cooking effect test

[0091] In this application, fish skin is selected as the cooking object, and the fish skin is cooked by setting different temperature and humidity combinations, and important indicators such as moisture content, hardness, fat content, degreasing rate and sensory evaluation are selected to evaluate the cooking effect of the fish skin. The temperature and humidity control at each stage of the cooking process and the comparative data of the relevant evaluation parameters after cooking of each embodiment are shown in Table 1.

[0092] Table 1 Parameters of each cooking stage of fish skin and cooking effect evaluation table

[0093]

[0094]

[0095] According to the data in Table 1, the cooking process of fish skin is divided into four stages, and the temperature and humidity of each stage are controlled to basically obtain the required degreasing rate, dehydration effect, deodorization effect and crispness. According to Examples 1 to 4, as the blanching temperature increases, the higher the degreasing rate, the lower the water content, the better the crispness, and the fewer fishy substances. Specifically, when the first-stage temperature is 100°C and 150°C, with 80% humidity control, the fishy component content in the final food is lower, and a better deodorization effect can be obtained. According to Examples 4 to 7, the higher the humidity of the cooking process in the last three stages, the lower the degreasing rate, the higher the water content, the lower the crispness, the more fishy substances, and the more unfavorable the taste. In order to obtain a better taste, the humidity is preferably controlled at about 20%. According to Examples 8 to 11, the higher the temperature in the last three cooking stages, the higher the degreasing rate, the lower the water content, the higher the crispness, the fewer fishy substances, and the more conducive to taste improvement. According to Examples 12 to 14, when the temperature of the fourth stage de-oiling process is lower than the temperature of the third stage dehydration process, that is, when cooking is performed in a high-temperature dehydration + low-temperature de-oiling manner, compared with the fourth stage and the third stage having the same temperature, it can further promote the outflow of fat, increase the degreasing rate, reduce the water content and increase the crispness, thereby improving the taste of the meat ingredients. In particular, cooking in the manner of Example 12 can obtain a relatively better taste, retain the aroma and crispness of the meat ingredients, and also avoid the intake of high calories and high fat.

[0096] In addition, a comparative study is conducted below on the cooking process of Example 12 of the present application and Comparative Examples 1 to 4 which lack one or more of the four stages, and the relevant data are shown in Table 2.

[0097] Table 2 Parameters and cooking effect evaluation table of each cooking stage of Example 12 and Comparative Examples 1 to 4

[0098]

[0099]

[0100] According to the data comparison of Example 12 and Comparative Example 1, it can be seen that without the fourth stage low-temperature degreasing treatment, the oil content in the fish skin after cooking is limited, and the content of fishy substances is also high, and the optimal effect is not achieved. According to the data comparison of Example 12 and Comparative Example 2, it can be seen that without high-temperature dehydration treatment, the water content in the fish skin after cooking is high, the crispness is poor, and the fishy smell is more obvious. According to the data comparison of Example 12 and Comparative Example 3, if only the fish skin is subjected to high-temperature dehydration treatment, the degreasing rate is low, the oil content is high, and the content of fishy substances is high, resulting in a bad taste of the fish skin. According to the data comparison of Example 12 and Comparative Example 4, if only the fish skin is subjected to low-temperature degreasing treatment, the crispness of the fish skin after cooking is poor, and the water content and the content of fishy substances are high, which affects the taste of the fish skin.

[0101] The above embodiments and comparative examples of the present application selected fish skin as the research object, and studied the effects of different cooking temperatures, humidity combinations and different cooking stages on the final cooking effect of fish skin, providing guidance for cooking equipment to improve the cooking effect of fresh meat ingredients.

[0102] Finally, it should be noted that: the various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments, and the same and similar parts between the various embodiments can be referred to each other. The above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it; although the present invention is described in detail with reference to the preferred embodiments, ordinary technicians in the relevant field should understand that the specific implementation of the present invention can still be modified or some technical features can be replaced by equivalents; without departing from the spirit of the technical solution of the present invention, they should all be included in the scope of the technical solution claimed for protection by the present invention.

Claims

1. A cooking device, characterized in that: include: A box body, wherein a cooking cavity is formed inside the box body, and the cooking cavity is used to place fresh meat ingredients to be cooked; A box door, the box door is arranged on the box body and is used to open or close the cooking cavity; a heating assembly, the heating assembly being configured to heat the interior of the cooking cavity; a steam generator configured to provide steam to the interior of the cooking cavity; a humidity sensor configured to detect humidity inside the cooking cavity; a temperature sensor configured to detect a temperature inside the cooking cavity; A controller is configured to receive detection information from the humidity sensor and the temperature sensor, and control the heating assembly and the steam generator to perform the following operations: Controlling the operation of the heating component and the steam generator, and making the interior of the cooking cavity reach a first temperature and a first humidity, so as to blanch and remove the fishy smell of the food by the steam in the cooking cavity; Controlling the heating component to continue to operate, turning off the steam generator and opening the door, so that the temperature in the cooking cavity reaches a second temperature, and the steam in the cooking cavity is discharged through the door, so as to perform door-opening dehumidification processing, and when the humidity in the cooking cavity drops to the second humidity, closing the door; Controlling the heating component to continue to operate and making the temperature inside the cooking cavity reach a third temperature to dehydrate the food; Controlling the heating component to continue to operate and making the temperature inside the cooking cavity reach a fourth temperature to de-oil the food; The second temperature is greater than the first temperature and less than or equal to the third temperature, and the fourth temperature is less than or equal to the third temperature.

2. The cooking device according to claim 1, characterized in that: The first temperature is 100° C. to 150° C., and the first humidity is 80%.

3. The cooking device according to claim 2, characterized in that: The controller is configured to turn off the steam generator when the humidity in the cooking cavity reaches the first humidity.

4. The cooking device according to claim 1, characterized in that: The second temperature is 180° C. to 220° C., and the second humidity is 20%.

5. The cooking device according to claim 1, characterized in that: The third temperature is 180°C to 270°C, and the fourth temperature is 150°C to 220°C.

6. The cooking device according to claim 5, characterized in that The fourth temperature is lower than the third temperature.

7. The cooking device according to claim 1, characterized in that If the total cooking time of the four stages of blanching and deodorizing treatment, the door-opening dehumidification treatment, the dehydration treatment and the deoiling treatment is 100%, then the duration of the blanching and deodorizing treatment accounts for 10% to 30% of the total cooking time of the four stages, the duration of the door-opening dehumidification treatment accounts for 5% to 25% of the total cooking time of the four stages, the duration of the dehydration treatment accounts for 45% to 50% of the total cooking time of the four stages, and the duration of the deoiling treatment accounts for 20% to 25% of the total cooking time of the four stages.

8. The cooking device according to claim 1, characterized in that It also includes a fan, which is configured to make the air inside the cooking cavity flow; the controller is configured to: control the fan and the heating component to run simultaneously, so that the hot air heated by the heating component flows in the cooking cavity.

9. The cooking device according to claim 1, characterized in that: During the door-opening dehumidification process, the door is opened at an angle of 10° to 15°.

10. A cooking device, characterized in that: include: A box body, wherein a cooking cavity is formed inside the box body, and the cooking cavity is used to place fresh meat ingredients to be cooked; A box door, the box door is arranged on the box body and is used to open or close the cooking cavity; a heating assembly, the heating assembly being configured to heat the interior of the cooking cavity; a steam generator configured to provide steam to the interior of the cooking cavity; a humidity sensor configured to detect humidity inside the cooking cavity; a temperature sensor configured to detect a temperature inside the cooking cavity; A controller is configured to receive detection information from the humidity sensor and the temperature sensor, and control the heating assembly and the steam generator to perform the following operations: Controlling the operation of the heating component and the steam generator, and making the interior of the cooking cavity reach a first temperature and a first humidity, so as to blanch and remove the fishy smell of the food by the steam in the cooking cavity; Controlling the heating component to continue to operate, turning off the steam generator and opening the door, so that the temperature in the cooking cavity is increased to a second temperature, and the steam in the cooking cavity is discharged through the door, so as to perform door-opening dehumidification processing, and when the humidity in the cooking cavity drops to the second humidity, closing the door; Controlling the heating component to continue to operate, and maintaining the temperature inside the cooking cavity unchanged or increasing it to a third temperature, so as to dehydrate the food; The heating component is controlled to continue to operate, and the temperature inside the cooking cavity is maintained unchanged or dropped to a fourth temperature, so as to de-oil the food.

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