Food aging methods, aging drawers and refrigerators

Abstract

This invention provides a food aging method, an aging drawer, and a refrigerator. The food aging method includes: obtaining the initial weight of the food to be aged; controlling the opening of an electric damper to deliver cold air to the aging drawer to lower the temperature inside the drawer to a first temperature range; controlling a variable frequency fan to operate at a first speed; and obtaining the first weight of the food to be aged. Based on the weight of the food to be aged and its moisture evaporation rate, the temperature inside the aging drawer and the speed of the variable frequency fan are controlled. This application selects drying characteristic parameters to adjust the cooling capacity based on moisture evaporation and weight changes during the food aging process, matching appropriate drying logic for different stages, and eliminating the need to control humidity, so that the aged food develops a cheese aroma while maintaining its tenderness.

Description

Technical Field

[0001] This application relates to the fields of refrigerator storage, preservation, pretreatment and control technology, specifically to a food aging method, an aging drawer and a refrigerator. Background Technology

[0002] Food aging is a process that enhances the quality of meat. It involves allowing meat to ferment and age naturally under specific temperature and humidity conditions, resulting in a tender texture and rich flavor and aroma. Aging processes are divided into dry aging and wet aging. Dry aging is suitable for livestock and poultry meats, helping to produce unique flavors reminiscent of butter, nuts, and barbecue. Wet aging is suitable for seafood, aiming to preserve its tenderness and vibrant color.

[0003] In some refrigerators, gravity sensors in the aging compartment monitor the real-time weight of the food being dried. Based on this real-time weight and the initial weight of the food to be dried, the real-time juice loss rate is calculated. The fan speed is adjusted according to the comparison between this real-time juice loss rate and a preset loss rate threshold. A humidifier is also used to control the humidity within the aging compartment. However, ordinary refrigerators typically cannot provide the necessary humidity control, which is crucial for the drying and flavor development of meat. Summary of the Invention

[0004] This application provides a food aging method, an aging drawer, and a refrigerator to solve the problem of humidity control during the aging process of food in a refrigerator.

[0005] In a first aspect, this application provides a food ripening method applied in a refrigerator, comprising:

[0006] Obtain the initial weight of the ingredients to be matured;

[0007] The electric damper is controlled to open, and cold air is delivered to the aging drawer to reduce the temperature inside the aging drawer to a first temperature range.

[0008] Control the variable frequency fan to run at the first speed;

[0009] Obtain the first weight of the ingredient to be matured; the first weight is the real-time weight of the ingredient to be matured during the maturation process;

[0010] Calculate the weight loss rate of the first food ingredient based on the initial weight and the first weight;

[0011] Obtain the surface moisture content of the food to be matured;

[0012] If the weight loss rate of the first ingredient is within the first preset weight loss rate range, and / or the surface moisture content is within the first preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in a first preset mode; the first preset mode is that the electric damper and the variable frequency fan alternate between moisturizing mode and drying mode.

[0013] Obtain the second weight of the ingredient to be aged, and calculate the weight loss rate of the second ingredient based on the second weight;

[0014] If the weight loss rate of the second ingredient is within the second preset weight loss rate range, and / or the surface moisture content is within the second preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in the second preset mode; the second preset mode is that the electric damper is opened intermittently, so that the temperature of the maturation drawer is in the second temperature range, and the variable frequency fan operates at the third speed.

[0015] Obtain a third weight of the food to be aged, and calculate the weight loss rate of the third food based on the third weight;

[0016] If the weight loss rate of the third ingredient is within the range of the third preset weight loss rate, and / or the surface moisture content is within the range of the third preset moisture content, then the ingredient to be matured is determined to be matured.

[0017] Optionally, calculating the weight loss rate of the first food ingredient based on the initial weight and the first weight includes:

[0018] Calculate the difference between the initial weight and the first weight;

[0019] Based on the difference, the ratio of the difference to the initial weight is calculated to obtain the first food weight loss rate.

[0020] Optionally, controlling the electric damper and the variable frequency fan to operate in a humidity-controlled mode includes:

[0021] The electric damper is controlled to open intermittently so that the temperature inside the aging drawer is in the second temperature range;

[0022] The variable frequency fan is controlled to run at a second speed for a first preset time.

[0023] Optionally, controlling the electric damper and the variable frequency fan to operate in a drying mode includes:

[0024] The electric damper is controlled to open intermittently so that the temperature inside the aging drawer is in the second temperature range;

[0025] Control the variable frequency fan to run at the first speed and start timing;

[0026] Calculate the moisture evaporation characteristic parameters of the food to be matured within a second preset time period;

[0027] If the moisture evaporation characteristic parameters are within a preset range, the temperature inside the maturation drawer is controlled in the second temperature range and the variable frequency fan operates at the first speed.

[0028] If the moisture evaporation characteristic parameters are not within the preset range, the maturation drawer is controlled to operate within a third temperature range.

[0029] Optionally, the method further includes:

[0030] If the variable frequency fan is running at the first speed, the ion generator is activated for the third preset time at the fourth preset time interval;

[0031] If the electric damper and the variable frequency fan are running in the humidification mode, the ion generator will be activated for the fifth preset time at the sixth preset time interval.

[0032] If the electric damper and the variable frequency fan are running in the drying mode, the ion generator will activate the third preset time at the fourth preset time interval.

[0033] If the variable frequency fan is running at the third speed, the ion generator will activate the fifth preset time at the sixth preset time interval.

[0034] Optionally, the first rotational speed is greater than the second rotational speed; the second rotational speed is greater than the third rotational speed.

[0035] Optionally, the first temperature range is -8℃ to 2℃; the second temperature range is -2℃ to 2℃; and the third temperature range is -4℃ to 0℃.

[0036] Secondly, this application provides a matured drawer, comprising:

[0037] Drawer lid;

[0038] A drawer box, wherein the drawer lid is fastened to the drawer box to form a sealed chamber;

[0039] The drawer lid is equipped with a cooling air vent, which is connected to the air outlet of the refrigerator.

[0040] The drawer lid is equipped with an air inlet and an ion generator;

[0041] The refrigerator's air outlet, cooling air outlet, and air inlet form an air intake passage;

[0042] The bottom of the drawer box has evenly distributed protrusions; the bottom of the drawer box has an air outlet.

[0043] Thirdly, this application provides a refrigerator for use in the food ripening method described in the first aspect, characterized in that it includes:

[0044] A aging drawer; the aging drawer is disposed within the compartment of the refrigerator;

[0045] A weight sensor, used to detect the weight of the food to be cooked;

[0046] A temperature sensor, used to detect the temperature inside the aging drawer;

[0047] Hyperspectral recognition device, used to detect the surface moisture content of food to be cooked;

[0048] Electric dampers, variable frequency fans, and controllers;

[0049] The weight sensor, the temperature sensor, and the hyperspectral recognition device are disposed within the maturation chamber;

[0050] The controller is electrically connected to the weight sensor, the temperature sensor, the hyperspectral recognition device, the electric damper, and the variable frequency fan, respectively.

[0051] The controller is configured to:

[0052] Obtain the initial weight of the ingredients to be matured;

[0053] The electric damper is controlled to open, and cold air is delivered to the aging drawer to reduce the temperature inside the aging drawer to a first temperature range.

[0054] Control the variable frequency fan to run at the first speed;

[0055] Obtain the first weight of the ingredient to be matured; the first weight is the real-time weight of the ingredient to be matured during the maturation process;

[0056] Calculate the weight loss rate of the first food ingredient based on the initial weight and the first weight;

[0057] Obtain the surface moisture content of the food to be matured;

[0058] If the weight loss rate of the first ingredient is within the first preset weight loss rate range, and / or the surface moisture content is within the first preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in a first preset mode; the first preset mode is that the electric damper and the variable frequency fan alternate between moisturizing mode and drying mode.

[0059] Obtain the second weight of the ingredient to be aged, and calculate the weight loss rate of the second ingredient based on the second weight;

[0060] If the weight loss rate of the second ingredient is within the second preset weight loss rate range, and / or the surface moisture content is within the second preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in the second preset mode; the second preset mode is that the electric damper is opened intermittently, so that the temperature of the maturation drawer is in the second temperature range, and the variable frequency fan operates at the third speed.

[0061] Obtain a third weight of the food to be aged, and calculate the weight loss rate of the third food based on the third weight;

[0062] If the weight loss rate of the third ingredient is within the range of the third preset weight loss rate, and / or the surface moisture content is within the range of the third preset moisture content, then the ingredient to be matured is determined to be matured.

[0063] Optionally, it also includes an ion generator, which is disposed inside the curing drawer and is electrically connected to the controller;

[0064] The controller is also configured to:

[0065] If the variable frequency fan is running at the first speed, the ion generator is activated for the third preset time at the fourth preset time interval;

[0066] If the electric damper and the variable frequency fan are running in the humidification mode, the ion generator will be activated for the fifth preset time at the sixth preset time interval.

[0067] If the electric damper and the variable frequency fan are running in the drying mode, the ion generator will activate the third preset time at the fourth preset time interval.

[0068] If the variable frequency fan is running at the third speed, the ion generator will activate the fifth preset time at the sixth preset time interval.

[0069] As can be seen from the above technical solutions, this application provides a food aging method, an aging drawer, and a refrigerator. The food aging method includes: obtaining the initial weight of the food to be aged; controlling the opening of an electric damper to deliver cold air to the aging drawer to lower the temperature inside the aging drawer to a first temperature range; controlling a variable frequency fan to operate at a first speed; obtaining the first weight of the food to be aged; the first weight is the real-time weight of the food during the aging process; calculating a first weight loss rate of the food based on the initial weight and the first weight; obtaining the surface moisture content of the food; if the first weight loss rate of the food is within a first preset weight loss rate range, and / or the surface moisture content is within a first preset moisture content range, then controlling the electric damper and the variable frequency fan to operate in a first preset mode; the first preset mode is the electric damper... The electric damper and the variable frequency fan operate alternately in a moisturizing mode and a drying mode; a second weight of the food to be aged is obtained, and a second weight loss rate of the food is calculated based on the second weight; if the weight loss rate of the second food is within a second preset weight loss rate range, and / or the surface moisture content is within a second preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in a second preset mode; the second preset mode is that the electric damper is opened intermittently, so that the temperature of the aging drawer is in a second temperature range, and the variable frequency fan operates at a third speed; a third weight of the food to be aged is obtained, and a third weight loss rate of the food is calculated based on the third weight; if the third weight loss rate of the food is within a third preset weight loss rate range, and / or the surface moisture content is within a third preset moisture content range, then the aging of the food to be aged is determined to be complete.

[0070] This application selects air-drying characteristic parameters to adjust the cooling capacity based on the evaporation of moisture and weight changes during the food maturation process, and matches the appropriate air-drying logic for different stages, without the need to control humidity, thus solving the problem of humidity control during the food maturation process in refrigerators. Attached Figure Description

[0071] To more clearly illustrate the technical solution of this application, the drawings used in the embodiments will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0072] Figure 1 This is a flowchart of a food maturation method provided in an embodiment of this application;

[0073] Figure 2 This application provides a schematic diagram of a maturation drawer structure;

[0074] Figure 3 Rear view of the aged drawer provided in an embodiment of this application;

[0075] Figure 4This is a schematic diagram of the bottom structure of a drawer box provided in an embodiment of this application.

[0076] Figure label:

[0077] Among them, 1-drawer lid; 2-drawer box; 11-cooling air vent; 12-air inlet; 13-ion generator; 21-air outlet; 22-protrusion. Detailed Implementation

[0078] The embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described below do not represent all embodiments consistent with this application. They are merely examples of systems and methods consistent with some aspects of this application as detailed in the claims.

[0079] The refrigerator provided in this application embodiment is a refrigeration device, which, in order to achieve refrigeration and operation, includes at least a refrigeration system, a cooling system, a control system, and a cabinet. The refrigeration system is used to generate a refrigeration effect, the cooling system is used to maintain a low-temperature environment, the control system is used to control the temperature and humidity inside the refrigerator, and the cabinet is used to provide storage space. It is understood that the refrigeration system, cooling system, and control system include specific components capable of achieving the above functions.

[0080] In some embodiments, the refrigeration system includes a compressor, a condenser, an evaporator, and a throttling device. The compressor compresses the refrigerant gas, increasing its pressure and temperature, thereby propelling the refrigerant through the system. During compression, the refrigerant changes from a low-pressure, low-temperature gas to a high-pressure, high-temperature gas, thus producing a cooling effect. The condenser cools the high-temperature, high-pressure gas discharged from the compressor into a liquid state. Heat is released through heat sinks, and the refrigerant gas transforms into a liquid state, ready to enter the next step of the refrigeration cycle. The evaporator absorbs heat in the refrigeration system. The refrigerant evaporates from a liquid state to a gaseous state in the evaporator, absorbing heat from the surrounding environment, thereby lowering the internal temperature of the refrigerator. The throttling device may include an expansion valve and a capillary tube, used to regulate the refrigerant flow rate, reduce its pressure, and convert it into a low-temperature, low-pressure gas-liquid mixture, ready to enter the evaporator.

[0081] In some embodiments, the cooling system includes a fan connected to the evaporator. The fan circulates air within compartments, such as the freezer and refrigerator compartments, transferring heat to the evaporator to help maintain a low-temperature environment inside the refrigerator.

[0082] It should be noted that the above examples are merely a simple division of refrigerator functions and do not limit the specific structural configuration of the refrigerator in the embodiments of this application.

[0083] Some refrigerators incorporate a maturation zone within the refrigerator compartment for food maturation. Food maturation is a process that enhances meat quality by allowing it to ferment and age naturally under specific temperature and humidity conditions, resulting in a tender texture and rich flavor. There are two main maturation processes: dry maturation and wet maturation. Dry maturation is suitable for poultry and livestock, fostering the development of unique flavors reminiscent of butter, nuts, and barbecue. Wet maturation is better suited for seafood, preserving its tenderness and vibrant color. During maturation, temperature, humidity, and airflow within the maturation zone are controlled. For example, a gravity sensor in the maturation chamber monitors the real-time weight of the food being dried. Based on this real-time weight and the initial weight of the food, the real-time juice loss rate is calculated. The fan speed is adjusted by comparing this real-time juice loss rate with a preset loss rate threshold, and a humidifier controls the humidity within the maturation chamber. However, ordinary refrigerators typically cannot provide the necessary humidity control, which is crucial for the drying and flavor development of meat.

[0084] Therefore, to address the issue of humidity control for food items in refrigerators, see [link / reference]. Figure 1 This application provides a food maturation method in some embodiments, including:

[0085] S101: Obtain the initial weight of the ingredient to be matured;

[0086] S102: Controls the opening of the electric damper to deliver cold air to the aging drawer, thereby reducing the temperature inside the aging drawer to the first temperature range.

[0087] S103: Controls the variable frequency fan to run at the first speed;

[0088] S104: Obtain the first weight of the ingredient to be matured;

[0089] When a user places the food to be aged into the aging drawer of the refrigerator, they can manually activate the aging function. When the refrigerator receives the user's activation of the aging function, the refrigerator controller can control the electric damper to open, supplying cold air to the aging drawer and lowering the temperature inside the drawer to the first temperature range. At the same time, it controls the inverter fan to run at the first speed. At this point, the food to be aged is in the first stage of aging.

[0090] Specifically, when the user puts the food to be aged into the aging chamber, the electric damper opens and delivers cold air to lower the temperature in the aging chamber to the first temperature range, which is -8℃ to -2℃. Once the temperature in the aging drawer is in the first temperature range, the variable frequency fan is started and controlled to run at the first speed, which is 3000-3500 r / min.

[0091] Once the ingredients to be aged are placed in the aging drawer, their initial weight can be recorded. The initial weight of the ingredients is then acquired in real-time once the temperature inside the aging drawer reaches the first temperature range and the variable frequency fan speed is at its first rotation speed. Understandably, as the moisture content of the ingredients gradually decreases, their initial weight will slowly diminish.

[0092] S105: Calculate the weight loss rate of the first ingredient based on the initial weight and the first weight.

[0093] Specifically, calculating the weight loss rate of the first ingredient based on its initial weight and first weight includes:

[0094] Calculate the difference between the initial weight and the first weight;

[0095] Based on the difference, calculate the ratio of the difference to the initial weight to obtain the first food weight loss rate.

[0096] Specifically, the weight loss rate of the first ingredient is obtained by calculating the difference between the initial weight and the first weight, and then using the ratio of this difference to the initial weight. The formula for the weight loss rate of the first ingredient is:

[0097]

[0098] Where V is the weight loss rate of the first ingredient, M0 is the initial weight, and M1 is the first weight.

[0099] S106: Obtain the surface moisture content of the food to be matured.

[0100] The surface moisture content of the food to be matured can be obtained by detecting it using a hyperspectral imaging device.

[0101] S107: If the weight loss rate of the first ingredient is within the first preset weight loss rate range, and / or the surface moisture content is within the first preset moisture content range, then control the electric damper and the variable frequency fan to operate in the first preset mode.

[0102] The first preset mode involves the electric damper and the variable frequency fan operating alternately in a moisturizing mode and a drying mode. The first preset weight loss rate range is 5-10%, and the first preset moisture content range is 60-65%. When the first weight loss rate of the food ingredient is within the first preset weight loss rate range and / or the surface moisture content is within the first preset moisture content range, it indicates that the first stage of maturation of the food ingredient to be matured has ended, and the food ingredient to be matured enters the second stage of maturation.

[0103] During the second stage of maturation, the electric damper and variable frequency fan will operate alternately in moisturizing mode and air-drying mode.

[0104] The control of the electric damper and variable frequency fan to operate in humidity-retaining mode includes:

[0105] The electric damper is controlled to open intermittently so that the temperature inside the aging drawer is in the second temperature range;

[0106] Control the variable frequency fan to run at the second speed for a first preset time.

[0107] Specifically, when the electric damper and variable frequency fan are running in the humidification mode, the electric damper opens intermittently to maintain the temperature of the curing drawer within a second temperature range, which is -2℃ to 2℃. Simultaneously, the variable frequency fan operates at a second speed of 2500-2000 r / min. The humidification mode ends when the humidification time reaches the first preset time, which is 1-3 days.

[0108] When the humidification mode is switched to the air-drying mode, controlling the electric damper and the variable frequency fan to operate in air-drying mode includes:

[0109] The electric damper is controlled to open intermittently so that the temperature inside the aging drawer is in the second temperature range;

[0110] Control the variable frequency fan to run at the first speed and start timing;

[0111] Calculate the characteristic parameters of moisture evaporation of the food to be matured within the second preset time period;

[0112] If the moisture evaporation characteristic parameters are within the preset range, the temperature inside the maturation drawer is controlled in the second temperature range and the variable frequency fan operates at the first speed.

[0113] If the moisture evaporation characteristic parameters are not within the preset range, the aging drawer will be controlled within the third temperature range.

[0114] Specifically, when the electric damper and variable frequency fan are running in drying mode, the temperature inside the curing drawer is kept constant. The speed of the variable frequency fan is adjusted to the first speed, and counting begins. Within a second preset time period, the characteristic parameters of moisture evaporation are calculated. This second preset time period is 0.5-1.5 days. The characteristic parameters of moisture evaporation are weight loss rate and surface moisture evaporation rate. When the weight loss rate and / or the surface moisture content decrease rate are within a preset range (1-2% for the first time and 5-10% for the second time), the temperature inside the curing drawer is controlled within the second preset range, and the variable frequency fan operates at the first speed.

[0115] When the weight loss rate and / or the rate of decrease in surface moisture content are less than the minimum value of the preset range, i.e., the moisture evaporation characteristic parameters are not within the preset range, the damper is opened to adjust the temperature inside the maturation drawer to the third temperature range, which is -4℃ to 0℃. The speed of the variable frequency fan remains constant.

[0116] Once the weight loss rate and / or surface moisture content reduction rate are within a preset range, the electric damper and variable frequency fan can be controlled to operate in humidification mode. After running in humidification mode for a first preset time, the mode is then switched to air-drying mode. By alternating between humidification mode and air-drying mode, the food to be matured is further dried.

[0117] Understandably, when calculating the weight loss rate, the variable frequency fan speed is adjusted to the first speed and counting begins. The weight of the food to be matured is the initial weight. After the second preset time, the difference between the current weight of the food to be matured and the initial weight is the weight loss rate. That is, the weight detected at the end of the moisturizing mode is the initial weight.

[0118] S108: Obtain the second weight of the ingredient to be aged, and calculate the weight loss rate of the second ingredient based on the second weight;

[0119] S109: If the weight loss rate of the second ingredient is compared with the second preset weight loss rate range, and / or the surface moisture content is compared with the second preset moisture content range, then control the electric damper and the variable frequency fan to operate in the second preset mode.

[0120] The second preset mode involves intermittent opening of the electric damper, maintaining the temperature of the aging drawer within the second temperature range, while the variable frequency fan operates at the third speed. The calculation method for the second ingredient weight loss rate is the same as that for the first ingredient weight loss rate. The second preset weight loss rate range is 15-20%, and the second preset moisture content range is 50-60%. When the second ingredient weight loss rate is within the second preset weight loss rate range, and / or the surface moisture content is within the second preset moisture content range, it indicates that the second aging stage of the ingredient to be aged has ended, and the ingredient to be aged has entered the third aging stage.

[0121] During the third maturation stage, the electric damper opens intermittently, keeping the temperature of the maturation drawer in the second temperature range, while the variable frequency fan operates at the third speed.

[0122] Specifically, the electric damper is controlled to open intermittently, so that the temperature of the maturation drawer is maintained in the second temperature range, which is -2℃ to 2℃, while the variable frequency fan is operated at the third speed of 1500-2000r / min.

[0123] S110: Obtain the third weight of the ingredient to be aged, and calculate the weight loss rate of the third ingredient based on the third weight;

[0124] S111: If the weight loss rate of the third ingredient is within the range of the third preset weight loss rate, and / or the surface moisture content is within the range of the third preset moisture content, then the ingredient to be matured is determined to be matured.

[0125] The weight loss rate of the third ingredient is in the range of 20-25%, and the preset moisture content is in the range of 40-50%. That is, if the weight loss rate of the third ingredient is in the range of 20-25%, and / or the surface moisture content is in the range of 40-50%, then the ingredient to be matured is considered to be matured.

[0126] This application calculates the moisture content and weight loss rate of the food to be matured, and matches appropriate variable frequency fan speeds and maturation drawer temperatures at different maturation stages to ensure the maturation effect of the food. Furthermore, the food maturation method in this application's embodiments eliminates the need to control humidity within the maturation drawer, thus solving the problem of humidity control during the maturation process of food in a refrigerator.

[0127] During the aging process of the food, sterilization is also required in the aging chamber to ensure the freshness of the food. At the same time, since the surface of the food gradually dries during the aging process and there are fewer microorganisms, the sterilization frequency can be adjusted according to the aging stage of the food to reduce the refrigerator's operating power consumption.

[0128] Therefore, in some embodiments, the food maturation method further includes:

[0129] If the variable frequency fan is running at the first speed, the ion generator will start at the third preset time at the fourth preset time interval;

[0130] If the electric damper and the variable frequency fan are running in humidification mode, the ion generator will activate the fifth preset time at the sixth preset time interval.

[0131] If the electric damper and the variable frequency fan are running in the air drying mode, the ion generator will start the third preset time at the fourth preset time interval.

[0132] If the variable frequency fan is running at the third speed, the ion generator will start at the fifth preset time at the sixth preset time interval.

[0133] Specifically, when the variable frequency fan is running at the first speed, that is, when the food is in the first stage of cooking, the ion generator starts at the third preset time interval at the fourth preset time interval. The fourth preset time is 5-10 minutes, and the third preset time is 3-5 seconds. That is, the ion generator starts for 2-5 seconds each time and stops for 5-10 minutes.

[0134] When the electric damper and variable frequency fan are running in humidification mode, i.e., the food is in the second stage of maturation, the ion generator activates at a sixth preset time interval for the fifth preset time. The fifth preset time is 1-3 seconds, and the sixth preset time is 0-5 minutes. That is, the ion generator activates for 1-3 seconds and stops for 0-5 minutes each time.

[0135] When the electric damper and variable frequency fan are running in air-drying mode, that is, when the food is in the second stage of maturation, the ion generator starts at the third preset time interval at the fourth preset time interval; the fourth preset time is 5-10 minutes, and the third preset time is 3-5 seconds, that is, the ion generator starts for 2-5 seconds each time and stops for 5-10 minutes.

[0136] When the variable frequency fan is running at the third speed, indicating that the food is in the third stage of maturation, the ion generator starts at the fifth preset time interval at the sixth preset time interval. The fifth preset time is 1-3 seconds, and the sixth preset time is 0-5 minutes. That is, the ion generator starts for 1-3 seconds and stops for 0-5 minutes each time.

[0137] By incorporating an ion generator, the ion generator sterilizes microorganisms in the cold air when the damper is opened, preventing contamination of the food to be cooked and ensuring the cooking effect and food safety. The sterilization logic differs at different stages; when the variable frequency fan speed increases, the air velocity in the drawer increases, thus increasing the working time of the ion generator.

[0138] In this embodiment, a wind speed sensor can also be installed inside the aging drawer. By controlling the wind speed inside the aging drawer at different stages of food aging, the rotation speed of the variable frequency fan can be adjusted.

[0139] For example, in the first stage of maturation, the variable frequency fan in the air duct is turned on, so that the air velocity in the maturation drawer reaches 1.0-1.5m / s.

[0140] During the second stage of curing, when the electric fan and the variable frequency fan are running in the humidification mode, the air velocity in the curing drawer is 0-0.5 m / s, thereby adjusting the speed of the variable frequency fan; when the electric fan and the variable frequency fan are running in the air drying mode, the air velocity in the curing drawer is adjusted to 1.0-1.5 m / s.

[0141] In the third stage of maturation, the wind speed in the maturation drawer is 0.5-1.0 m / s, thereby adjusting the wind speed of the variable frequency fan.

[0142] In some embodiments, such as Figure 2 , Figure 3 and Figure 4 As shown in the figure, this application embodiment provides a aging drawer, including:

[0143] Drawer lid 1;

[0144] Drawer box 2 and drawer lid 1 are fastened together to form a sealed chamber;

[0145] The drawer cover 1 is equipped with a cooling air vent 11, which is connected to the air outlet of the refrigerator.

[0146] The drawer cover 1 is equipped with an air inlet 12 and an ion generator 13;

[0147] The refrigerator's air outlet, cooling air outlet 11, and air inlet 12 form an air intake passage;

[0148] The bottom of the drawer box 2 has evenly distributed protrusions 22; the bottom of the drawer box has an air outlet 21.

[0149] This system incorporates a aging drawer with a cooling vent 11 on the drawer lid 1. The vent 11 connects to the refrigerator's air outlet, allowing for control of the airflow within the aging drawer by adjusting the cooling capacity and the speed of the inverter fan in the air duct. This effectively dries the food without requiring additional components like a fan. Furthermore, an air outlet 21 and a protrusion 22 are located at the bottom of the drawer box 2. The design of the aging drawer with an upward-in, downward-out airflow path ensures air circulation at the bottom, guaranteeing that the bottom of the food to be aged is also dried and sterilized.

[0150] In some embodiments, this application also provides a refrigerator applied to the food ripening method provided in the above embodiments, including:

[0151] Mature drawer;

[0152] Weight sensor, used to detect the weight of food to be cooked;

[0153] Temperature sensor, used to detect the temperature inside the aging drawer;

[0154] Hyperspectral recognition device, used to detect the surface moisture content of food to be cooked;

[0155] Electric dampers, variable frequency fans, and controllers;

[0156] Weight sensors, temperature sensors, and hyperspectral recognition devices are installed inside the curing chamber;

[0157] The controller is electrically connected to the weight sensor, temperature sensor, hyperspectral recognition device, electric damper, and variable frequency fan, respectively.

[0158] The controller is configured as follows:

[0159] Obtain the initial weight of the ingredients to be matured;

[0160] The electric damper is controlled to open, and cold air is delivered to the aging drawer to reduce the temperature inside the aging drawer to a first temperature range.

[0161] Control the variable frequency fan to run at the first speed;

[0162] Obtain the first weight of the ingredient to be matured; the first weight is the real-time weight of the ingredient to be matured during the maturation process;

[0163] Calculate the weight loss rate of the first ingredient based on the initial weight and the first weight.

[0164] Obtain the surface moisture content of the food to be matured;

[0165] If the weight loss rate of the first ingredient is within the first preset weight loss rate range, and / or the surface moisture content is within the first preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in the first preset mode; the first preset mode is that the electric damper and the variable frequency fan operate alternately in moisturizing mode and air drying mode.

[0166] Obtain the second weight of the ingredient to be aged, and calculate the weight loss rate of the second ingredient based on the second weight;

[0167] If the weight loss rate of the second ingredient is within the second preset weight loss rate range, and / or the surface moisture content is within the second preset moisture content range, then the electric damper and the variable frequency fan are controlled to operate in the second preset mode; the second preset mode is that the electric damper is opened intermittently, so that the temperature of the maturation drawer is in the second temperature range, and the variable frequency fan operates at the third speed.

[0168] If the weight loss rate of the third ingredient is within the third preset weight loss rate range, and / or the surface moisture content is within the third preset moisture content range, then the ingredient to be matured is determined to be matured.

[0169] In some embodiments, an ion generator is also included, which is disposed in the curing drawer and is electrically connected to the controller;

[0170] The controller is also configured as follows:

[0171] If the variable frequency fan is running at the first speed, the ion generator will start at the third preset time at the fourth preset time interval;

[0172] If the electric damper and the variable frequency fan are running in humidification mode, the ion generator will activate the fifth preset time at the sixth preset time interval.

[0173] If the electric damper and the variable frequency fan are running in the air drying mode, the ion generator will start the third preset time at the fourth preset time interval.

[0174] If the variable frequency fan is running at the third speed, the ion generator will start at the fifth preset time at the sixth preset time interval.

[0175] As can be seen from the above technical solutions, this application provides a food aging method, an aging drawer, and a refrigerator. The food aging method includes: obtaining the initial weight of the food to be aged; controlling the opening of an electric damper to deliver cold air to the aging drawer to lower the temperature inside the aging drawer to a first temperature range; controlling a variable frequency fan to run at a first speed; obtaining the first weight of the food to be aged; the first weight is the real-time weight of the food during the aging process; calculating the first weight loss rate of the food based on the initial weight and the first weight; obtaining the surface moisture content of the food to be aged; if the first weight loss rate is within a first preset weight loss rate range, and / or the surface moisture content is within a first preset moisture content range, then controlling the electric damper and the variable frequency fan to run in a first preset mode; the first preset mode... The electric damper and variable frequency fan alternate between moisturizing and drying modes. A second weight of the food to be aged is acquired to calculate the weight loss rate. If the weight loss rate is within a second preset range, and / or the surface moisture content is within a second preset range, the electric damper and variable frequency fan are controlled to operate in a second preset mode. The second preset mode involves intermittent opening of the electric damper, maintaining the temperature of the aging drawer within a second temperature range, and the variable frequency fan operating at a third speed. A third weight of the food to be aged is acquired to calculate the weight loss rate. If the weight loss rate is within a third preset range, and / or the surface moisture content is within a third preset range, the aging process is considered complete. In this embodiment, based on moisture evaporation and weight changes during the aging process, drying characteristic parameters are selected to adjust the cooling capacity, matching appropriate drying logic for different stages without requiring humidity control. This allows the aged food to develop a cheese aroma while maintaining its tenderness.

[0176] Similar parts between the embodiments provided in this application can be referred to mutually. The specific implementation methods provided above are only a few examples under the overall concept of this application and do not constitute a limitation on the scope of protection of this application. For those skilled in the art, any other implementation methods extended from the solution of this application without creative effort shall fall within the scope of protection of this application.

Claims

1. A food ripening method applied to a refrigerator, characterized by, The method comprises: acquiring an initial weight of the food to be matured; controlling the electric damper to open and conveying cold air to the maturation drawer to reduce the temperature in the maturation drawer to a first temperature range; controlling the variable frequency fan to operate at a first rotating speed; acquiring a first weight of the food to be matured; the first weight is a real-time weight of the food to be matured during the maturation process; calculating a first food weight loss rate according to the initial weight and the first weight; acquiring a surface moisture content of the food to be matured; if the first food weight loss rate is within a first preset weight loss rate range and / or the surface moisture content is within a first preset moisture content range, then controlling the electric damper and the variable frequency fan to operate in a first preset mode; the first preset mode is that the electric damper and the variable frequency fan operate alternately in a moisturizing mode and a drying mode; acquiring a second weight of the food to be matured to calculate a second food weight loss rate according to the second weight; if the second food weight loss rate is within a second preset weight loss rate range and / or the surface moisture content is within a second preset moisture content range, then controlling the electric damper and the variable frequency fan to operate in a second preset mode; the second preset mode is that the electric damper is intermittently opened to make the temperature in the maturation drawer be within a second temperature range, and the variable frequency fan operates at a third rotating speed; acquiring a third weight of the food to be matured to calculate a third food weight loss rate according to the third weight; if the third food weight loss rate is within a third preset weight loss rate range and / or the surface moisture content is within a third preset moisture content range, then determining that the maturation of the food to be matured is completed.

2. The food ripening method according to claim 1, characterized by, The method further comprises: calculating a difference between the initial weight and the first weight; calculating a ratio of the difference to the initial weight to obtain the first food weight loss rate.

3. The food ripening method according to claim 1, characterized by, The method further comprises: controlling the electric damper to be intermittently opened to make the temperature in the maturation drawer be within a second temperature range; controlling the variable frequency fan to operate at a second rotating speed for a first preset time.

4. The food ripening method according to claim 1, characterized by, The method further comprises: controlling the electric damper to be intermittently opened to make the temperature in the maturation drawer be within a second temperature range; controlling the variable frequency fan to operate at the first rotating speed and starting timing; calculating a moisture evaporation characteristic parameter of the food to be matured within a second preset time; if the moisture evaporation characteristic parameter is within a preset range, then controlling the temperature in the maturation drawer to be within a second temperature range and the variable frequency fan to operate at a first rotating speed; if the moisture evaporation characteristic parameter is not within the preset range, then controlling the temperature in the maturation drawer to be within a third temperature range.

5. The food ripening method according to claim 1, characterized by, The method further comprises: if the variable frequency fan operates at the first rotating speed, then an ion generator is opened for a third preset time at a fourth preset time interval; if the electric damper and the variable frequency fan operate in the moisturizing mode, then the ion generator is opened for a fifth preset time at a sixth preset time interval. If the electric damper and the variable frequency fan run in the air-drying mode, the ion generator is turned on for the third preset time at the fourth preset time interval; If the variable frequency fan runs at the third rotating speed, the ion generator is turned on for the fifth preset time at the sixth preset time interval.

6. The food ripening method according to claim 3, characterized by, The first rotating speed is greater than the second rotating speed, and the second rotating speed is greater than the third rotating speed.

7. The food ripening method according to claim 4, characterized by, The first temperature interval is -8℃--2℃, the second temperature interval is -2℃-2℃, and the third temperature interval is -4-0℃.

8. A maturation drawer characterized by, The maturing drawer is applied to the food maturing method in any one of claims 1-7, and the maturing drawer comprises: a drawer cover; a drawer box, the drawer cover and the drawer box being buckled to form a closed cavity; the drawer cover is provided with a refrigeration air outlet connected with an air outlet of the refrigerator; the drawer cover is provided with an air inlet and an ion generator; the air outlet of the refrigerator, the refrigeration air outlet, and the air inlet form an air inlet channel; the bottom of the drawer box is provided with uniform protrusions, and the bottom of the drawer box is provided with an air outlet.

9. A refrigerator for use in the food ripening method according to any one of claims 1 to 7, characterized by, It comprises: a maturing drawer; the maturing drawer is arranged in a compartment of the refrigerator; a weight sensor for detecting the weight of the food to be matured; a temperature sensor for detecting the temperature in the maturing drawer; a hyperspectral recognition device for detecting the surface moisture content of the food to be matured; an electric damper, a variable frequency fan, and a controller; the weight sensor, the temperature sensor, and the hyperspectral recognition device are arranged in a maturing chamber; the controller is electrically connected with the weight sensor, the temperature sensor, the hyperspectral recognition device, the electric damper, and the variable frequency fan, respectively; the controller is configured to: obtain the initial weight of the food to be matured; control the electric damper to be turned on to deliver cold air to the maturing drawer to reduce the temperature in the maturing drawer to a first temperature interval; control the variable frequency fan to run at a first rotating speed; obtain the first weight of the food to be matured; the first weight is the real-time weight of the food to be matured during the maturing process; calculate the first food weight loss rate according to the initial weight and the first weight; obtain the surface moisture content of the food to be matured; if the first food weight loss rate is within a first preset weight loss rate range, and / or the surface moisture content is within a first preset moisture content range, control the electric damper and the variable frequency fan to run in a first preset mode; the first preset mode is that the electric damper and the variable frequency fan run alternately in a humidifying mode and an air-drying mode; obtain the second weight of the food to be matured to calculate the second food weight loss rate according to the second weight; if the second food weight loss rate is within a second preset weight loss rate range, and / or the surface moisture content is within a second preset moisture content range, control the electric damper and the variable frequency fan to run in a second preset mode; the second preset mode is that the electric damper is intermittently turned on to make the temperature of the maturing drawer in a second temperature interval, and the variable frequency fan runs at a third rotating speed. a third weight of the food material to be ripened is obtained, so as to calculate a third food material weight loss rate according to the third weight; if the third food material weight loss rate is within a third preset weight loss rate range and / or the surface moisture content is within a third preset moisture content range, it is determined that the food material to be ripened is ripened.

10. The refrigerator according to claim 9, characterized in that, Further comprising an ion generator, the ion generator is arranged in the ripening drawer, and the ion generator is electrically connected with the controller; The controller is further configured to: if the variable frequency fan runs at the first rotating speed, the ion generator is turned on for a third preset time at a fourth preset time interval; if the electric damper and the variable frequency fan run in the humidification mode, the ion generator is turned on for a fifth preset time at a sixth preset time interval; if the electric damper and the variable frequency fan run in the air-drying mode, the ion generator is turned on for the third preset time at the fourth preset time interval; if the variable frequency fan runs at the third rotating speed, the ion generator is turned on for the fifth preset time at the sixth preset time interval.

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