Cooking method of food processor, cooking device, storage medium and food processor

Abstract

The embodiment of the invention provides a cooking method of a food processor, a cooking device, a storage medium and the food processor, the food processor comprises a container with a cooking cavity, a heating assembly and an electrode assembly, the food processor comprises a temperature rising stage, and the cooking method comprises the steps that in the temperature rising stage, the cooking cavity is formed in the container; controlling the heating assembly to be electrified so as to heat the liquid medium and the food materials in the cooking cavity; under the condition that the temperature of the cooking cavity is lower than the boiling temperature corresponding to the liquid medium, the electrode assembly is controlled to be powered on, a conductive loop is formed by the electrode assembly and the liquid medium in the cooking cavity in the powered-on state, and the conductive loop comprises micro-current so that at least part of substances in the food materials can be dissolved out. According to the cooking method provided by the embodiment of the invention, the micro-current migration effect can be utilized to realize rapid dissolution of antioxidant substances and improve extraction retention.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to a cooking method, cooking apparatus, storage medium, and food processor. Background Technology

[0002] Taking the cooking of herbal teas and fruit teas as an example, during the cooking process, the heating power, heating time and heating temperature are generally adjusted to promote the dissolution of nutrients such as amino acids, polyphenols and flavonoids in the ingredients. However, this method has the problem of slow nutrient dissolution, and during long-term high-temperature cooking, heat-sensitive nutrients such as polyphenols, proteins and flavonoids in the ingredients are easily destroyed. Summary of the Invention

[0003] In view of this, the embodiments of this application aim to provide a cooking method, cooking apparatus, storage medium, and food processor for a food processor, so as to improve the overall efficacy of ingredients while improving cooking efficiency.

[0004] To achieve the above objectives, a first aspect of this application provides a cooking method using a food processor. The food processor includes a container with a cooking chamber, a heating assembly, and an electrode assembly. The food processor includes a heating stage, and the cooking method includes: During the heating phase, the heating component is powered on to heat the liquid medium and food in the cooking cavity; When the temperature of the cooking cavity is lower than the boiling temperature of the liquid medium, the electrode assembly is energized to form a conductive circuit with the liquid medium in the cooking cavity. The conductive circuit includes a microcurrent to dissolve at least some of the substances in the food.

[0005] In one embodiment, after the control electrode assembly is energized, the cooking method includes: Determine that the electrical signal of the electrode assembly meets the first preset condition; The electrode assembly is de-energized.

[0006] In one embodiment, the electrical signal satisfies a first set condition, including that the current value of the electrode assembly decreases by a first set value per unit time.

[0007] In one embodiment, the heating phase includes a first sub-phase and a second sub-phase following the first sub-phase, and the cooking method includes: In the first sub-stage, the heating assembly is controlled to heat the cooking cavity with a first heating power; In the second sub-stage, the heating component is controlled to heat the cooking cavity with a second heating power that is less than the first heating power; The electrode assembly is energized in at least one of the first sub-stage and the second sub-stage.

[0008] In one embodiment, the cooking method includes: At least in the second sub-stage, the electrode assembly is energized and the electrical signal of the electrode assembly is determined to satisfy a first preset condition; and / or, Once the temperature of the cooking cavity reaches a first set value, the food processor is controlled to move from the first sub-stage to the second sub-stage.

[0009] In one embodiment, the food processor further includes a high-temperature cooking stage after the heating stage, and the cooking method includes: During the high-temperature cooking phase, the electrode assembly is de-energized. And / or, control the heating power of the heating component during the heating phase to be greater than the heating power during the high-temperature cooking phase.

[0010] In one embodiment, the food processor includes a high-temperature cooking stage and a post-cooking stage sequentially after the heating stage, and the cooking method includes: During the high-temperature cooking stage, when the temperature of the cooking chamber is lower than the boiling temperature, the process proceeds to the later cooking stage. During the later cooking stage, the electrode assembly is energized based on a second set condition to dissolve at least some of the substances in the food.

[0011] In one embodiment, the step of controlling the electrode assembly to be energized based on a second set condition includes: The electrode assembly is intermittently energized to detect the amplitude of changes in the electrical signal of the electrode assembly; If the change in the electrical signal of the electrode assembly reaches a set range, it is determined that the food processor meets the second set condition.

[0012] In one embodiment, the change amplitude of the electrical signal of the electrode assembly reaches a set amplitude, including the decrease in the current value of the electrode assembly reaching a second set value per unit time.

[0013] In one embodiment, controlling the electrode assembly to be energized based on a second set condition includes: The heating power of the heating component is controlled to be greater than that of the heating power in the later cooking stage; If the operating power of the heating component is lower than the third set value, it is determined that the food processor meets the second set condition.

[0014] A second aspect of this application provides a cooking apparatus, the cooking apparatus comprising: Heating assembly for heating a container with a cooking cavity; An electrode assembly is used to form a conductive circuit with a liquid medium in the cooking cavity when energized, the conductive circuit including a microcurrent to dissolve at least a portion of the substances in the food in the cooking cavity. The control module is used to control the power supply to and from the heating assembly and the electrode assembly.

[0015] A third aspect of this application provides a storage medium storing computer-executable instructions that can be executed by a processor to implement the steps of the cooking method described above.

[0016] A fourth aspect of this application provides a food processing machine, comprising: A container with a cooking cavity; A heating assembly for heating the container; An electrode assembly is used to form a conductive circuit with a liquid medium in the cooking cavity when energized, the conductive circuit including a microcurrent to cause at least a portion of the substances in the food in the cooking cavity to dissolve. A memory for storing computer-executable instructions; A processor for executing the computer-executable instructions to implement the steps of the cooking method described above.

[0017] This application provides a cooking method, cooking device, storage medium, and food processor. The cooking method of the food processor in this application not only includes a heating element to heat the liquid medium and ingredients within the cooking chamber, but also an electrode assembly to promote the dissolution of at least some substances in the ingredients. These substances are generally positively or negatively charged. When the electrode assembly is energized, it forms a conductive circuit with the liquid medium. This conductive circuit includes at least a microcurrent acting on the ingredients within the cooking chamber, causing the charged nutrients to move directionally under the influence of the current. Positively charged nutrients move towards the negative electrode, and negatively charged nutrients move towards the positive electrode, thereby increasing the rate at which nutrients dissolve from the inside of the ingredients to the outside. Compared to related technologies that rely solely on heating elements for prolonged high-temperature cooking, the cooking method of this application not only effectively promotes the dissolution of at least some substances in the ingredients but also shortens the cooking time. This avoids excessive loss of heat-sensitive nutrients due to prolonged cooking and reduces the destruction of heat-sensitive antioxidant nutrients caused by high-temperature heating. By utilizing the microcurrent migration effect, rapid dissolution of antioxidants is achieved, and extraction and retention are improved. Therefore, the cooking method of this application embodiment can not only improve cooking efficiency, but also improve the overall efficacy of the ingredients. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating a cooking method according to an embodiment of this application; Figure 2 This is a schematic diagram of the structure of a first type of food processing machine according to an embodiment of this application; Figure 3 This is a schematic diagram of the structure of a second type of food processing machine according to an embodiment of this application; Figure 4 This is a schematic diagram of the structure of a third type of food processing machine according to an embodiment of this application; Figure 5 This is a diagram showing the working state of the electrode assembly and heating assembly at various stages of the cooking process according to an embodiment of this application.

[0019] Explanation of reference numerals in the attached figures: 10. Container; 10a. Cooking cavity; 20. Electrode assembly; 21. First electrode; 22. Second electrode; 30. Tea strainer. Detailed Implementation

[0020] This application provides a cooking method using a food processor. Please refer to [link / reference]. Figures 2 to 4 The food processor includes a container 10, a heating element (not shown), and an electrode assembly 20.

[0021] Food processing machines include, but are not limited to, health pots, decoction pots, electric slow cookers, electric pressure cookers, and other similar appliances.

[0022] For example, Figures 2 to 4 The food processor shown is a health-preserving kettle.

[0023] Please continue reading. Figures 2 to 4 The container 10 has a cooking cavity 10a, which is used to contain a liquid medium and food ingredients. The liquid medium refers to a liquid that can conduct electricity, such as water. The food ingredients can be ingredients rich in heat-sensitive nutrients, such as some flowers, fruits, and herbal ingredients. These herbal ingredients include, but are not limited to, one or more of the following: green tea, rose, lemon, apple, etc.

[0024] The heating element is used to heat the cooking cavity 10a, thereby raising the temperature of the liquid medium and food ingredients to promote the release of nutrients from the food ingredients into the liquid medium. The type of heating element is not limited, including but not limited to IH (Induction Heating) heating elements, hot plate heating elements, microwave heating elements, etc.

[0025] The electrode assembly 20 is used to form an electric field within the cooking cavity 10a. When the electrode assembly 20 is connected to a power source and energized, it can form a conductive circuit with the liquid medium. When the current flows through the food along the conductive circuit, at least some of the substances in the food can be dissolved.

[0026] It should be noted that when the electrode assembly 20 is used to dissolve at least some substances in the food, its power should generally be controlled within a relatively small range (less than 3V to avoid water electrolysis). That is, the current in the conductive circuit is a microcurrent (below the safe current for the human body). In this case, the electrode assembly 20 is essentially ineffective in heating the liquid medium and the food. As an auxiliary extraction device, the electrode assembly 20 utilizes the microcurrent migration effect to achieve rapid dissolution of antioxidant nutrients while minimizing the destruction and loss of heat-sensitive antioxidant nutrients due to simultaneous heating and extraction, thus maximizing their retention. In some embodiments, heating of the liquid medium and food requires a heating element. However, in some embodiments, the power of the electrode assembly 20 can be increased to effectively heat the liquid medium and food, thereby improving the extraction rate of other non-heat-sensitive nutrients.

[0027] The operation mode of the electrode assembly 20 is not limited. For example, the electrode assembly 20 can be controlled to be intermittently or continuously energized, so that at least some of the substances in the food dissolve.

[0028] When the voltage of the electrode assembly 20 is relatively high, such as above 3V, water electrolysis is likely to occur in the cooking cavity 10a. Electrolysis will produce hydroxyl ions, which have oxidizing properties and may destroy the activity of antioxidant nutrients (such as polyphenols, flavonoids, anthocyanins, etc.) in the food. Therefore, in order to avoid water electrolysis in the cooking cavity 10a as much as possible, it is preferable to control the voltage of the electrode assembly 20 to be no greater than 3V so that a microcurrent is formed in the cooking cavity.

[0029] In addition, to ensure user safety, it is preferable that the current of the electrode assembly 20 is controlled to be no more than 10mA.

[0030] The structure of electrode assembly 20 is not limited; for example, please refer to [link to relevant documentation]. Figures 2 to 4 The electrode assembly 20 includes a first electrode 21 and a second electrode 22 for forming an electric field. When the first electrode 21 and the second electrode 22 are energized, they form a conductive circuit with the liquid medium.

[0031] The structures of the first electrode 21 and the second electrode 22 are not limited; for example, please refer to [reference needed]. Figure 2 The first electrode 21 can be disposed at the bottom of the cooking cavity 10a, and the second electrode 22 has a ring-shaped structure and is suspended within the cooking cavity 10a. For example, please refer to... Figure 3 For food processors such as health-preserving kettles, a tea strainer 30 can be installed, with a second electrode 22 disposed within the tea strainer 30. During cooking, the second electrode 22 extends into the liquid medium along with the tea strainer 30. In another embodiment, please refer to... Figure 4 The tea strainer 30 can be made of conductive material. After being connected to a power source, the tea strainer 30 acts as the second electrode 22 to generate an electric field with the first electrode 21.

[0032] The cooking method described in this application mainly uses the example of cooking flower, fruit, and herbal ingredients in a food processor. It is understood that this cooking method is not limited to flower, fruit, and herbal ingredients, and other types of ingredients (such as medicinal food ingredients) can also be cooked using the cooking method described in this application as needed.

[0033] The food processor in this embodiment includes a heating stage; please refer to... Figure 1 The cooking method of this application embodiment includes the following steps: S1: During the heating phase, the heating element is powered on to heat the liquid medium and food in the cooking cavity; S2: When the temperature of the cooking cavity is lower than the boiling temperature of the liquid medium, the control electrode assembly is energized to form a conductive circuit with the liquid medium in the cooking cavity. The conductive circuit includes a microcurrent to dissolve at least some of the substances in the food.

[0034] The leaching described in this application refers to the leaching of nutrients from the inside of food to the outside under the stimulation of an electric current flowing through the food.

[0035] The heating stage refers to the stage in which the temperature of the cooking chamber 10a rises from the initial temperature to the target temperature (the target temperature includes, but is not limited to, the boiling temperature at which the liquid medium in the cooking chamber 10a boils). It can be understood that the temperature change of the cooking chamber 10a can be equivalent to the temperature change of the liquid medium in the cooking chamber 10a.

[0036] When the temperature inside the cooking cavity 10a is high (e.g., around 100°C), the control electrode assembly 20 is energized. While this can promote the dissolution of nutrients, it can also accelerate the chemical degradation of nutrients such as polyphenols and flavonoids, thus affecting the concentration of nutrients in the food. During the heating phase, the average temperature of the cooking cavity 10a is relatively low. In this phase, energizing the control electrode assembly 20 can both promote the dissolution of nutrients in the food and minimize the chemical degradation of nutrients.

[0037] The energizing sequence of the heating component and the electrode component 20 is not limited. The heating component can be energized first, followed by the electrode component 20, or the electrode component 20 can be energized first, followed by the heating component, or both the heating component and the electrode component 20 can be energized simultaneously.

[0038] Taking the cooking of herbal teas and fruit teas as an example, the nutrients in flowers, herbs and fruits mainly include proteins, amino acids, polyphenols, flavonoids, etc. The food processing machines in related technologies only use heating components to cook liquid media and ingredients at high temperatures. The process is time-consuming, and prolonged high-temperature cooking can easily cause the heat-sensitive nutrients in the ingredients to undergo chemical degradation.

[0039] The cooking method of the food processor in this embodiment not only uses a heating component to heat the liquid medium and ingredients in the cooking chamber 10a, but also uses an electrode component 20 to promote the dissolution of at least some substances in the ingredients. These substances are generally positively or negatively charged. When the electrode component 20 is energized, it forms a conductive circuit with the liquid medium. The conductive circuit includes at least a microcurrent acting on the ingredients in the cooking chamber 10a, so that the charged nutrients move in a directional manner under the action of the current. Positively charged nutrients move towards the negative electrode, and negatively charged nutrients move towards the positive electrode, thereby increasing the rate at which nutrients dissolve from the inside of the ingredients to the outside. Compared with the related technology, which only uses a heating component for long-term high-temperature cooking, the cooking method of this embodiment can not only better promote the dissolution of at least some substances in the ingredients, but also shorten the cooking time of the ingredients to avoid the loss of a large amount of heat-sensitive nutrients (such as polyphenols, proteins, flavonoids, etc.) in the ingredients due to excessive cooking time, and reduce the destruction of heat-sensitive antioxidant nutrients due to high-temperature heating conditions. By utilizing the microcurrent migration effect, the rapid dissolution of antioxidants is achieved and the extraction and retention are improved. Therefore, the cooking method of this application embodiment can not only improve cooking efficiency, but also improve the overall efficacy of the ingredients.

[0040] In addition, when the current in the conductive circuit is a microcurrent, due to the electroporation effect of the microcurrent, it will form relatively small pores on the surface of the food through electrical stimulation. Nutrients can dissolve from the pores to the outside of the food, thereby further increasing the dissolution rate of nutrients.

[0041] In one embodiment, after the control electrode assembly is energized, the cooking method includes: determining that the electrical signal of the electrode assembly meets a first preset condition; and de-energizing the control electrode assembly.

[0042] Understandably, under high temperature conditions, nutrients such as polyphenols and flavonoids undergo chemical degradation under the action of electric current, which reduces the overall conductivity of the food. The electrical signal of the electrode assembly 20 can reflect the conductivity of the food. Therefore, by determining that the electrical signal of the electrode assembly 20 meets the first set condition, it can be determined that the nutrients have undergone chemical degradation. At this time, controlling the electrode assembly 20 to cut off the power can alleviate the chemical degradation of the nutrients.

[0043] The electrical signal meeting the first preset condition may include the current value of the electrode assembly 20 decreasing by a first preset value per unit time. In other words, if the current value of the electrode assembly 20 decreases by a first preset value per unit time, it indicates that a large amount of chemical degradation of the nutrients has occurred. More preferably, the first preset value is greater than 20%, that is, the current value decreases by more than 20% per unit time.

[0044] In one embodiment, the heating phase includes a first sub-phase and a second sub-phase following the first sub-phase, and the cooking method includes: in the first sub-phase, controlling a heating component to heat the cooking cavity with a first heating power; in the second sub-phase, controlling the heating component to heat the cooking cavity with a second heating power less than the first heating power; and controlling an electrode component to be energized in at least one of the first and second sub-phases.

[0045] The heating power of the first sub-stage and the second sub-stage are different, and the second heating power of the second sub-stage is less than the first heating power of the first sub-stage. The heating rate of the cooking cavity 10a in the second sub-stage is less than the heating rate in the first sub-stage. More preferably, the first heating power can be the full power of the heating component (i.e., the maximum power, generally 800W), and the second heating power can be 40% to 50% of the full power.

[0046] For example, when the control electrode assembly 20 is energized in the first sub-stage, the energization time of the electrode assembly 20 in the first sub-stage is not less than 1 / 2 of the total time of the first sub-stage, so as to improve the dissolution effect of the nutrients in the food in the first sub-stage.

[0047] For example, the cooking method includes: controlling the electrode assembly to be energized and determining that the electrical signal of the electrode assembly satisfies a first set condition at least in a second sub-stage.

[0048] In other words, the electrode assembly 20 can be energized in the second sub-stage and de-energized in the first sub-stage, or the electrode assembly 20 can be energized in both the first and second sub-stages.

[0049] For example, the cooking method includes: determining that the temperature of the cooking chamber reaches a first set value, and controlling the food processor to move from a first sub-stage to a second sub-stage.

[0050] In other words, once the temperature of the cooking cavity 10a reaches the first set value, the heating power of the heating component is switched from the first heating power to the second heating power to reduce the heating rate of the cooking cavity 10a.

[0051] Preferably, the first set value can be 80°C.

[0052] by Figures 2 to 5Taking the health-preserving kettle as an example, in the first sub-stage, the heating component heats the cooking chamber 10a at full power to quickly raise its temperature from the initial temperature to the first set value of 80°C, typically requiring 2 to 4 minutes (including the endpoint value). In the first sub-stage, the temperature of the cooking chamber 10a is relatively low, allowing the electrode component 20 to be energized to promote the dissolution of nutrients from the food. When the temperature of the cooking chamber 10a reaches the first set value of 80°C, the heating power of the heating component is reduced to 40% to 50% of full power, and the food processor enters the second sub-stage. In the second sub-stage, the temperature of the cooking chamber 10a exceeds 80°C and gradually approaches 100°C, a process typically lasting 2 to 5 minutes (including the endpoint value). The temperature of the cooking cavity 10a in the second sub-stage is relatively high. The continuous power supply to the electrode assembly 20 can easily lead to a large amount of chemical degradation of nutrients. Therefore, in the second sub-stage, when it is determined that the electrical signal of the electrode assembly 20 meets the first set condition, the power supply to the electrode assembly 20 can be cut off to minimize the chemical degradation of nutrients.

[0053] In one embodiment, the food processor further includes a high-temperature cooking stage after the heating stage, and the cooking method includes: during the high-temperature cooking stage, the control electrode assembly is de-energized.

[0054] The high-temperature cooking stage refers to the stage in which the temperature of the cooking chamber 10a is maintained at the boiling temperature.

[0055] Because the temperature of the cooking cavity 10a is high during the high-temperature cooking stage, the power outage of the control electrode assembly 20 can prevent the superimposed current effect in the high-temperature environment from causing chemical degradation of nutrients.

[0056] For example, the cooking method includes controlling the heating power of the heating component during the heating phase to be greater than the heating power during the high-temperature cooking phase.

[0057] In other words, the heating power of the heating element can be reduced during the high-temperature cooking stage. For example, the heating power of the heating element can be a certain set power lower than the full power, and the heating power of the heating element can also be switched between at least two different set powers lower than the full power.

[0058] For example, please refer to Figure 5 When the temperature of the cooking chamber 10a reaches 100℃, the heating power of the heating element can be reduced to 20%~30% of the full power, and the food processor enters the high-temperature cooking stage. The cooking time in the high-temperature cooking stage should not be too long, as it can easily lead to the destruction of heat-sensitive nutrients; it is generally 5 to 10 minutes.

[0059] In one embodiment, the food processor includes a high-temperature cooking stage and a post-cooking stage after the heating stage. The cooking method includes: in the high-temperature cooking stage, when the temperature of the cooking chamber is lower than the boiling temperature, entering the post-cooking stage; in the post-cooking stage, controlling the electrode assembly to be energized based on a second set condition so that at least some of the substances in the food dissolve.

[0060] The post-cooking stage refers to the stage after the heating stage and the high-temperature cooking stage, when the temperature inside the cooking chamber 10a drops from the boiling temperature to the set temperature.

[0061] For example, during the later cooking stage, the heating component may be energized at 10% to 15% (including the endpoint value) to reduce the temperature of the cooking chamber 10a from the boiling temperature to the set temperature.

[0062] For example, please refer to Figure 5 The set temperature can be no higher than 60℃, for example, it can be 60℃.

[0063] In this stage, the process of nutrients dissolving from the food and penetrating into the liquid medium is in a dynamic equilibrium. By energizing the control electrode assembly 20, this dynamic equilibrium can be broken, allowing the nutrients in the food to further dissolve and penetrate into the liquid medium under the influence of the electric field, thereby further increasing the concentration of nutrients in the liquid medium. The second set condition refers to ensuring that, at the current temperature, energizing the control electrode assembly 20 will not cause significant chemical degradation of nutrients. Based on this second set condition, energizing the control electrode assembly 20 not only further promotes the dissolution of nutrients but also effectively prevents chemical degradation, thus increasing the concentration of nutrients in the liquid medium.

[0064] For example, the step of controlling the electrode assembly to be energized based on the second set condition includes: controlling the electrode assembly to be energized intermittently to detect the change amplitude of the electrical signal of the electrode assembly; if the change amplitude of the electrical signal of the electrode assembly reaches the set amplitude, determining that the food processor meets the second set condition.

[0065] By intermittently energizing the control electrode assembly 20, changes in the electrical signal can be detected in a timely manner. To minimize the impact of the intermittent energizing process on the nutrients, the duration of each intermittent energizing cycle of the electrode assembly 20 is no more than 10 seconds.

[0066] Since the change amplitude of the electrical signal of the electrode assembly 20 reflects the chemical degradation of the nutrients in the food, as the temperature of the cooking cavity 10a decreases, the change amplitude of the electrical signal will also decrease. When the change amplitude of the electrical signal reaches the set amplitude, it can be determined that the food processor meets the second set condition, and then the electrode assembly 20 can be energized.

[0067] For example, the change in the electrical signal of the electrode assembly 20 reaching a set range may include the decrease in the current value of the electrode assembly 20 within a unit time reaching a second set value. That is, if the decrease in the current value of the electrode assembly 20 within a unit time reaches the second set value, it indicates that at the current temperature, controlling the energization of the electrode assembly 20 will not cause a large amount of nutrients to undergo chemical degradation. More preferably, the second set value is less than 5%, that is, the decrease in the current value within a unit time is less than 5%.

[0068] In another embodiment, the second setting condition can be that the temperature of the cooking cavity 10a meets a certain preset temperature, at which energizing the control electrode assembly 20 will not cause a large amount of nutrients to undergo chemical degradation. When the temperature of the cooking cavity 10a is detected to meet the preset temperature, the electrode assembly 20 can be energized.

[0069] In one embodiment, controlling the electrode assembly to be energized based on a second set condition includes: controlling the heating power of the heating assembly to be greater than the heating power in the later cooking stage; if the working power of the heating assembly is lower than a third set value, determining that the food processor meets the second set condition.

[0070] In other words, during the later cooking stage, the working power of the heating component can be used to determine whether the food processor meets the second set condition. When the working power of the heating component is lower than the third set value, it can be considered that the current temperature is low, and the power supply to the control electrode component 20 will not cause a large amount of nutrients to undergo chemical degradation.

[0071] More preferably, the third setting value can be 10% to 15% of the full power (including the endpoint value).

[0072] In one embodiment, the later cooking stage includes a cooling stage and a heat preservation stage following the cooling stage. The cooking method includes: during the heat preservation stage, the energization time of the electrode assembly is not less than 10% of the total duration of the heat preservation stage.

[0073] The cooling phase refers to the phase in which the temperature of the cooking chamber 10a decreases from the boiling temperature to the set temperature. The heat preservation phase refers to the phase in which the temperature of the cooking chamber 10a is maintained at the set temperature (or fluctuates around the set temperature).

[0074] The energizing time of the electrode assembly 20 is not less than 10% of the total time of the heat preservation stage, which can ensure that the nutrients in the food can be effectively dissolved and penetrate into the liquid medium.

[0075] In one specific embodiment, a food processor without electrode assembly 20 in the related art is used as a control group, and the following are respectively compared: Figure 2 The food processor shown and such Figure 4 The cooking performance of the food processor shown was tested. Figure 2 The second electrode 22 of the electrode assembly 20 shown has a ring-shaped structure. Figure 4 The food processors shown used a tea strainer 30 as the second electrode 22. The test method followed the standard GB / T 8313-2018, "Detection Method for the Content of Tea Polyphenols and Catechins in Tea." During the test, the cooking process was consistent across all three food processors, with an ingredient-to-liquid ratio of 1:200 (10g of ingredient to 1L of liquid medium). The test results showed... Figure 2 The food processor shown had a 14% higher nutrient concentration compared to the control group. Figure 4 The nutrient concentration of the food processor shown was increased by 22% compared to the control group, which shows that the cooking method of the food processor in this embodiment of the application improves the nutrient concentration.

[0076] A second embodiment of this application provides a cooking apparatus, comprising a heating component, an electrode component, and a control module. The heating component is used to heat a container having a cooking cavity. The electrode component is used to form a conductive circuit with a liquid medium within the cooking cavity when energized, the conductive circuit including a microcurrent to dissolve at least a portion of the substances in the food within the cooking cavity. The control module is used to control the on / off state of the heating component and the electrode component.

[0077] The third embodiment of this application provides a storage medium storing computer-executable instructions that can be executed by a processor to implement the steps of the cooking method of any of the above embodiments.

[0078] The storage medium can be a memory such as FRAM, ROM, PROM, EPROM, EEPROM, flash memory, magnetic surface memory, optical disc, or CD-ROM, or various devices that include one or any combination of the above-mentioned memories.

[0079] Executable instructions can take the form of programs, software, software modules, scripts, or code, written in any form of programming language (including compiled or interpreted languages, or declarative or procedural languages), and can be deployed in any form, including as stand-alone programs or as modules, components, subroutines, or other units suitable for use in a computer environment.

[0080] For example, executable instructions may, but do not necessarily, correspond to files in a file system. They may be stored as part of a file that holds other programs or data, for example, in one or more scripts in a Hyper Text Markup Language (HTML) document, in a single file dedicated to the program in question, or in multiple collaborative files.

[0081] For example, executable instructions may be deployed to execute on a single computing device, or on multiple computing devices located in one location, or on multiple computing devices distributed across multiple locations and interconnected via a network.

[0082] The fourth embodiment of this application provides a food processing machine, including a container, a heating assembly, an electrode assembly, a memory, and a processor. The container has a cooking chamber, the heating assembly is used to heat the container, the electrode assembly is used to form a conductive circuit with the liquid medium in the cooking chamber when energized, the conductive circuit includes a microcurrent to dissolve at least a portion of the substances in the food in the cooking chamber, the memory is used to store computer-executable instructions, and the processor is used to execute the computer-executable instructions to implement the steps of the cooking method of any of the above embodiments.

[0083] In the description of this application, the references to terms such as "in one embodiment," "in some embodiments," "in other embodiments," "in yet another embodiment," or "exemplary," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the embodiments of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine the different embodiments or examples described in this application, as well as the features of the different embodiments or examples.

[0084] The above description is merely a preferred embodiment of this application and is not intended to limit the application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application are included within the scope of protection of this application.

Claims

1. A cooking method using a food processor, characterized in that, The food processor includes a container with a cooking cavity, a heating element, and an electrode assembly. The food processor includes a heating stage, and the cooking method includes: During the heating phase, the heating component is powered on to heat the liquid medium and food in the cooking cavity; When the temperature of the cooking cavity is lower than the boiling temperature of the liquid medium, the electrode assembly is energized to form a conductive circuit with the liquid medium in the cooking cavity. The conductive circuit includes a microcurrent to dissolve at least some of the substances in the food.

2. The cooking method according to claim 1, characterized in that, After the control electrode assembly is energized, the cooking method includes: Determine that the electrical signal of the electrode assembly meets the first preset condition; The electrode assembly is de-energized.

3. The cooking method according to claim 2, characterized in that, The electrical signal satisfies a first set condition, including that the current value of the electrode assembly decreases by a first set value per unit time.

4. The cooking method according to claim 1, characterized in that, The heating phase includes a first sub-phase and a second sub-phase following the first sub-phase, and the cooking method includes: In the first sub-stage, the heating assembly is controlled to heat the cooking cavity with a first heating power; In the second sub-stage, the heating component is controlled to heat the cooking cavity with a second heating power that is less than the first heating power; The electrode assembly is energized in at least one of the first sub-stage and the second sub-stage.

5. The cooking method according to claim 4, characterized in that, The cooking method includes: At least in the second sub-stage, the electrode assembly is energized and the electrical signal of the electrode assembly is determined to satisfy a first preset condition; and / or, Once the temperature of the cooking cavity reaches a first set value, the food processor is controlled to move from the first sub-stage to the second sub-stage.

6. The cooking method according to any one of claims 1-5, characterized in that, The food processor further includes a high-temperature cooking stage after the heating stage, and the cooking method includes: During the high-temperature cooking phase, the electrode assembly is de-energized. And / or, control the heating power of the heating component during the heating phase to be greater than the heating power during the high-temperature cooking phase.

7. The cooking method according to any one of claims 1-5, characterized in that, The food processor includes a high-temperature cooking stage and a post-cooking stage sequentially after the heating stage, and the cooking method includes: During the high-temperature cooking stage, when the temperature of the cooking chamber is lower than the boiling temperature, the process proceeds to the later cooking stage. During the later cooking stage, the electrode assembly is energized based on a second set condition to dissolve at least some of the substances in the food.

8. The cooking method according to claim 7, characterized in that, The step of controlling the electrode assembly to be energized based on the second set condition includes: The electrode assembly is intermittently energized to detect the amplitude of changes in the electrical signal of the electrode assembly; If the change in the electrical signal of the electrode assembly reaches a set range, it is determined that the food processor meets the second set condition.

9. The cooking method according to claim 8, characterized in that, The change in the electrical signal of the electrode assembly reaches a set range, including the decrease in the current value of the electrode assembly reaching a second set value per unit time.

10. The cooking method according to claim 7, characterized in that, The step of controlling the electrode assembly to be energized based on a second set condition includes: The heating power of the heating component is controlled to be greater than that of the heating power in the later cooking stage; If the operating power of the heating component is lower than the third set value, it is determined that the food processor meets the second set condition.

11. A cooking apparatus, characterized in that, The cooking device includes: Heating assembly for heating a container with a cooking cavity; An electrode assembly is used to form a conductive circuit with a liquid medium in the cooking cavity when energized, the conductive circuit including a microcurrent to dissolve at least a portion of the substances in the food in the cooking cavity. The control module is used to control the power supply to and from the heating assembly and the electrode assembly.

12. A storage medium, characterized in that, The storage medium stores computer-executable instructions that can be executed by a processor to implement the steps of the cooking method according to any one of claims 1-10.

13. A food processing machine, characterized in that, include: A container with a cooking cavity; A heating assembly for heating the container; An electrode assembly is used to form a conductive circuit with a liquid medium in the cooking cavity when energized, the conductive circuit including a microcurrent to cause at least a portion of the substances in the food in the cooking cavity to dissolve. A memory for storing computer-executable instructions; A processor for executing the computer-executable instructions to implement the steps of the cooking method according to any one of claims 1-10.

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