Cooking control method of cooking machine

Abstract

The cooking control method of a cooking machine comprises a heating body, a pot body contained in the heating body, a pot cover installed on the heating body, a stirring shovel installed on the pot cover and a control circuit. The heating body is installed with an ultrasonic vibrator. After the pot cover is installed on the heating body, the pot body is constrained by the heating body, and the ultrasonic vibrator contacts the pot body; the control circuit controls the connection between the stirring shovel and the ultrasonic vibrator; step S1, the pot body is placed in the heating body, and after the pot cover is covered, the stirring shovel works at a normal speed; step S2, in the first stir-frying time period, the stir-frying shovel is stir-fried intermittently, and the ultrasonic vibrator vibrates continuously in the first stir-frying time period; step S3, in the second stir-frying time period, the stir-frying shovel stirs clockwise and then turns to counterclockwise, and this cycle continues, and the ultrasonic vibrator vibrates intermittently. The device solves the problem of food being stuck between the stirring shovel and the pot body by controlling the rotation speed of the stirring shovel combined with the high-frequency vibration of the pot body.

Description

Technical Field

[0001] The invention relates to the field of cooking machines, in particular to a cooking control method of a cooking machine. Background Art

[0002] Stir-frying machines are divided into household stir-frying machines and commercial stir-frying machines. Commercial stir-frying machines are large in size, and the amount of food that can be stir-fried at a time can be divided into multiple portions. The characteristic of commercial stir-frying machines is that the wok as a whole can rotate, and with the stirring shovel, the shovel can rotate clockwise and the wok counterclockwise. Household stir-frying machines are small in size, and the wok itself is stationary, only the stirring shovel rotates. There is a difference between the two woks.

[0003] As the stirring spatula of a cooking machine rotates in the wok, it is inevitable that food will get stuck in the gap between the stirring spatula and the wok. The food moves with the stirring spatula. In this case, the food is not stir-fried, and the heating surface of the food itself remains unchanged, which will cause the food to burn, affecting the quality of the food. Currently, commercial cooking machines can avoid the problem of food getting stuck by having the wok and the stirring spatula rotate in different directions, but household cooking machines have to take into account the small size and do not solve the problem of food getting stuck. Summary of the invention

[0004] In view of the above-mentioned defects, the purpose of the present invention is to provide a cooking control method for a cooking machine, which solves the problem of food getting stuck between the stirring shovel and the pot body by controlling the rotation speed of the stirring shovel in combination with the high-frequency vibration of the pot body.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] The cooking control method of a cooking machine comprises a heating body, a pot body contained in the heating body, a pot cover installed on the heating body, a stirring shovel installed on the pot cover and a control circuit, wherein the heating body is installed with an ultrasonic vibrator, after the pot cover is installed on the heating body, the pot body is constrained by the heating body, and the ultrasonic vibrator is in contact with the pot body; the control circuit controls the connection between the stirring shovel and the ultrasonic vibrator;

[0007] Step S1, put the heating body into the pot, cover the pot, and operate the stirring shovel at normal speed;

[0008] Step S2, in the first stir-frying time period, the stir-frying spatula is used for intermittent stir-frying, and the ultrasonic vibrator continuously vibrates in the first stir-frying time period;

[0009] Step S3, during the second stir-frying period, the stir-frying spatula stirs clockwise and then turns counterclockwise, and the cycle continues, with the ultrasonic vibrator vibrating intermittently.

[0010] Preferably, the low heat temperature is set at 60-80 degrees, the medium heat temperature is set at 120-160 degrees, and the high heat temperature is set at 200-240 degrees;

[0011] The first stir-frying time period is for dishes that need to be fried first and need to be stir-fried continuously, and the second stir-frying time period is for dishes that are easy to cook and are added for the second time.

[0012] Preferably, the method further comprises step S4, a third stir-frying time period, wherein the stir-frying spatula stirs at a uniform speed, and the ultrasonic vibrator is started 1 minute before the end of the stir-frying process.

[0013] Preferably, the inner wall of the pot body is provided with a protrusion, the protrusion and the inside of the pot body are in a smooth transition, the protrusion protrudes toward the central axis of the pot body, and the interval between the protrusion and the rotation track of the stirring shovel is 0.5-1 mm.

[0014] Furthermore, in step S1, the heating function can be cancelled, and the stir-frying spatula and ultrasonic vibrator can be used to enable the device to clean fruits and vegetables.

[0015] Furthermore, the stirring shovel 4 is a stirring shovel installed on a vertically arranged rotating shaft, and the pot body is a round pot.

[0016] One of the technical solutions above includes the following beneficial effects: Beneficial effect: In step S1, the stirring spatula works normally, which is a necessary process; in step S2, the food is in a relatively difficult to cook stage, and this kind of food usually does not change its crispy state in a short time. In order to prevent the continuous rotation of the stirring spatula from increasing the probability of food getting stuck, the total time of the stirring spatula flipping is reduced, so that the probability of getting stuck can be reduced. In order to avoid getting stuck, this process is also combined with continuous ultrasonic vibration. That is to say, even if getting stuck occurs, the food can be squeezed by the stirring action and the vibration frequency, so that the stuck part of the food is slightly deformed, and then combined with The speed change caused by the start and stop of the stirring spatula prevents the food adhering to the stirring spatula from having an inertial following condition, that is, the problem of sticking to the pan is solved, but the problem of sticking to the spatula due to squeezing is also solved; in step S3, at this time, the food has passed the stage of being raw, and most of the food will be in a soft state, and the probability of food getting stuck has been greatly reduced. The stirring spatula can use the forward and reverse rotation method at this stage to ensure the total stir-frying time, and the forward and reverse rotation method can also reduce the probability of food getting stuck. Here, there is no need to rely on ultrasonic vibration to produce an upward squeezing effect to deform the food, so intermittent start-up can be used for assistance. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 is a schematic diagram of a method flow of an embodiment of the present invention;

[0018] Figure 2 It is a structural schematic diagram of a cooking machine according to an embodiment of the present invention.

[0019] Among them: a heating body 1, a pot body 2, a pot cover 3, and a stirring shovel 4. DETAILED DESCRIPTION

[0020] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0021] like Figure 1-2 As shown, a cooking control method of a cooking machine, the cooking machine comprises a heating body 1, a pot body 2 accommodated in the heating body 1, a pot cover 3 installed on the heating body 1, a stirring shovel 4 installed on the pot cover 3 and a control circuit, characterized in that the heating body 1 is installed with an ultrasonic vibrator, after the pot cover 3 is installed on the heating body 1, the pot body 2 is constrained by the heating body 1, and the ultrasonic vibrator is in contact with the pot body 2; the control circuit controls the connection between the stirring shovel 4 and the ultrasonic vibrator;

[0022] Step S1, the pot body 2 is placed in the heating body 1, and after the pot cover 3 is closed, the stirring shovel 4 operates at a normal speed;

[0023] Step S2, in the first stir-frying time period, the stir-frying spatula is used for intermittent stir-frying, and the ultrasonic vibrator continuously vibrates in the first stir-frying time period;

[0024] Step S3, during the second stir-frying period, the stir-frying spatula stirs clockwise and then turns counterclockwise, and the cycle continues, with the ultrasonic vibrator vibrating intermittently.

[0025] Beneficial effect: In step S1, the stirring shovel 4 works normally, which is a necessary process; in step S2, the food is in a relatively difficult to cook stage, and this kind of food usually does not change its crispy state in a short time. In order to prevent the stirring shovel 4 from continuously rotating and increasing the probability of food getting stuck, the total time of the stirring shovel 4 flipping is reduced, so that the probability of getting stuck can be reduced. In order to avoid getting stuck, this process is combined with continuous ultrasonic vibration, that is, even if getting stuck occurs, the food can be squeezed by the stirring action and the vibration frequency, so that the stuck part of the food will produce a slight deformation, and then combined with the start and stop of the stirring shovel to produce The speed of cooking changes so that the food adhering to the stirring spatula does not have an inertial following condition, that is, the problem of sticking to the pan is solved, but the problem of sticking to the spatula due to squeezing is also solved; in step S3, at this time, the food has passed the stage of being raw, and most of the food will be in a soft state, and the probability of food getting stuck has been greatly reduced. The stirring spatula can use the forward and reverse rotation method at this stage to ensure the total stir-frying time, and the forward and reverse rotation method can also reduce the probability of food getting stuck. Here, there is no need to rely on ultrasonic vibration to produce an upward squeezing effect to deform the food, so intermittent start-up can be used for assistance.

[0026] Among them, the low fire temperature is set to 60-80 degrees, the medium fire temperature is 120-160 degrees, and the high fire temperature is 200-240 degrees;

[0027] The first stir-frying time period is for dishes that need to be fried first and need to be stir-fried continuously, and the second stir-frying time period is for dishes that are easy to cook and are added for the second time.

[0028] The above temperatures are commonly used temperatures. Using different dishes in different steps will achieve better results.

[0029] The method further includes step S4, a third stir-frying time period, in which the stir-frying spatula stirs at a uniform speed, and the ultrasonic vibrator is started 1 minute before the end.

[0030] After the first three steps, the food has stopped freezing. Finally, ultrasonic vibration is applied for 1 minute to improve the uniformity of the food.

[0031] The inner wall of the pot body 2 is provided with a protrusion, which has a smooth transition with the inside of the pot body 2 and protrudes toward the central axis of the pot body 2. The interval between the protrusion and the rotation track of the stirring shovel 4 is 0.5-1 mm.

[0032] The protruding part is designed to have a scissor structure between the pot body and the stirring spatula, which can destructively remove stuck food. Combined with ultrasonic vibration, it will not stick to the pot due to the sound of the scissor structure.

[0033] In addition, in step S1, the heating function can be canceled, and the stir-fry spatula and ultrasonic vibrator can be used to enable the device to clean fruits and vegetables.

[0034] The ultrasonic function can also be used for cleaning.

[0035] In addition, the stirring shovel 4 is a stirring shovel 4 installed on a vertically arranged rotating shaft, and the pot body 2 is a round pot.

[0036] This cooking machine with a separate spatula and pot has a well-sealed pot body and there is no need to worry about problems caused by vibration.

[0037] The technical principle of the present invention is described above in conjunction with specific embodiments. These descriptions are only for explaining the principle of the present invention and cannot be interpreted as limiting the scope of protection of the present invention in any way. Based on the explanations herein, those skilled in the art can associate other specific implementations of the present invention without paying creative labor, and these methods will fall within the scope of protection of the present invention.

Claims

1. A cooking control method for a cooking machine, the cooking machine comprising a heating body, a pot body contained in the heating body, a pot cover mounted on the heating body, a stirring shovel mounted on the pot cover and a control circuit, characterized in that: The heating body is equipped with an ultrasonic vibrator. After the pot cover is installed on the heating body, the pot body is constrained by the heating body, and the ultrasonic vibrator is in contact with the pot body; the control circuit controls the connection between the stirring shovel and the ultrasonic vibrator; Step S1, put the heating body into the pot, cover the pot, and operate the stirring shovel at normal speed; Step S2, in the first stir-frying time period, the stir-frying spatula is used for intermittent stir-frying, and the ultrasonic vibrator continuously vibrates in the first stir-frying time period; Step S3, during the second stir-frying period, the stir-frying spatula stirs clockwise and then turns counterclockwise, and the cycle continues, with the ultrasonic vibrator vibrating intermittently.

2. The cooking control method of a cooking machine according to claim 2, characterized in that: Set the low heat temperature to 60-80 degrees, the medium heat temperature to 120-160 degrees, and the high heat temperature to 200-240 degrees; The first stir-frying time period is for dishes that need to be fried first and need to be stir-fried continuously, and the second stir-frying time period is for dishes that are easy to cook and are added for the second time.

3. The cooking control method of a cooking machine according to claim 2, characterized in that: The method also includes step S4, a third stir-frying time period, in which the stir-frying spatula stirs at a uniform speed, and the ultrasonic vibrator is started 1 minute before the end.

4. The cooking control method of a cooking machine according to claim 1, characterized in that: The inner wall of the pot body is provided with a protrusion, which is in smooth transition with the inside of the pot body, the protrusion protrudes toward the central axis of the pot body, and the interval between the protrusion and the rotation track of the stirring shovel is 0.5-1 mm.

5. The cooking control method of a cooking machine according to claim 1, characterized in that: In step S1, the heating function can be canceled, and the stir-frying spatula and ultrasonic vibrator can be used to enable the device to clean fruits and vegetables.

6. The cooking control method of a cooking machine according to claim 1, characterized in that: The stirring shovel 4 is a stirring shovel installed on a vertically arranged rotating shaft, and the pot body is a round pot.

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