A cooking method of a food processor, a storage medium, and a food processor

Abstract

The application discloses a cooking method of food, a storage medium and a food processor, and belongs to the technical field of cooking. The food processor comprises a cooking container, food to be cooked and liquid are placed in the cooking container, and the method comprises the following steps: S10, starting a cooking program, and controlling a filtering component in a filtering device to move to above the surface of the food; S20, acquiring the temperature in the cooking container, heating the liquid to continuous boiling under the condition of temperature T1, and collecting food residue in the food to the upper surface of the filtering component; and S30, lifting the filtering component to above the surface of the liquid, and continuing to cook the food under the condition of temperature T2 until the cooking is completed. The cooking method can separate the food residue and the food, and the food after the cooking is completed has better delicate taste and rich nutrition, and the cooking effect is better.

Description

Technical Field

[0001] This invention relates to the field of cooking technology, and more particularly to a cooking method, storage medium, and food processor. Background Technology

[0002] During cooking, food residues are sometimes produced, such as food shells and tea leaves. If not removed, these can affect the taste. To address this, parts that affect the taste can be removed before cooking to reduce residue during the process. However, some parts that affect the taste contain rich nutrients. Removing them before cooking may compromise the nutritional value and flavor. For example, the skins of beans are rich in polyphenols and minerals. Removing them beforehand may compromise the nutritional value, but cooking the skins with dried beans can cause them to burn, and the skins cannot be completely filtered out, affecting the taste. Similarly, tea is obtained by brewing tea leaves. Since tea leaves cannot be removed before cooking, any tea residue after brewing can affect the smoothness of the tea. Summary of the Invention

[0003] The main objective of this invention is to provide a cooking method, storage medium, and food processor for a food processor, thereby solving the technical problem of removing food residue while retaining the nutrients in the food during the cooking process.

[0004] To achieve the above objectives, the present invention provides a cooking method using a food processor. The food processor includes a cooking container in which food to be cooked and liquid are placed. The method includes the following steps:

[0005] S10: Start the cooking program and control the filter element in the filter device to move above the surface of the food.

[0006] S20: Obtain the temperature inside the cooking container, heat the liquid to continuous boiling under temperature T1, and collect the food residue in the food onto the upper surface of the filter component.

[0007] S30: Raise the filter element above the liquid surface and continue cooking the food at temperature T2 until cooking is finished.

[0008] In some embodiments of the present invention, the total cooking time is t, and the filter element is raised during the cooking time of 1 / 2t to 3 / 4t.

[0009] In some embodiments of the present invention, the method further includes, in the step of heating the liquid to a sustained boiling state at a temperature T1:

[0010] The filter element is controlled to move to the surface of the liquid, and the height of the filter element is parallel to the liquid surface, or the height between the filter element and the liquid surface is less than a preset threshold.

[0011] In some embodiments of the present invention, the temperature T1 is greater than the temperature T2, or the temperature T1 ranges from 95°C to 105°C, and the temperature T2 ranges from 70°C to 100°C.

[0012] In some embodiments of the present invention, in step S40, the filter element is raised above the surface of the liquid, and the food is cooked at a temperature T2, keeping the food in a boiling state until the cooking is finished.

[0013] During the process of keeping the food boiling until the end of cooking, the filter element is controlled to rotate around its central axis.

[0014] In some embodiments of the present invention, the food processor includes a pulsed electric field control module, a first electrode, and a second electrode. The first electrode is disposed on the filter component, and the second electrode is disposed opposite to the first electrode in the cooking cavity. The pulsed electric field control module is electrically connected to the first electrode and the second electrode, respectively. The method further includes:

[0015] The pulse electric field control module applies a voltage signal with a target electric field strength between the first electrode and the second electrode to place the food and liquid in the target electric field between the first electrode and the second electrode.

[0016] The temperature inside the cooking container is obtained, and under the condition of temperature T3, the voltage signal is controlled to turn on and off so that the temperature inside the cooking container is within a preset temperature range.

[0017] Based on the fact that the filter component is raised above the liquid surface, the pulse electric field control module is controlled to stop applying the voltage signal to the first electrode and the second electrode.

[0018] In some embodiments of the present invention, the temperature T3 is less than the temperature T2, and the method includes:

[0019] When the temperature T3 is higher than the upper limit of the preset temperature range, the pulse electric field control module stops applying the voltage signal.

[0020] When the temperature T3 is lower than the lower limit of the preset temperature range, the pulse electric field control module performs the operation of restoring the application of the voltage signal.

[0021] In some embodiments of the present invention, the step of controlling the pulse electric field control module to apply a voltage signal with a target electric field strength between the first electrode and the second electrode includes:

[0022] The filter element in the filter device moves above the food surface, so that the electrical connection between the pulse electric field control module and the first electrode or the second electrode generates an electrical signal, which controls the pulse electric field control module to apply a voltage signal with a target electric field strength. The voltage signal is output as a pulse with a pulse duty cycle of less than 0.025, a maximum voltage of less than 2000V, and a maximum current of less than 50A.

[0023] In some embodiments of the present invention, the lower surface of the filter element and the bottom of the cooking container are kept horizontal; and / or, the vertical distance between the lower surface of the filter element and the surface of the food is 0 to 50 mm.

[0024] The present invention also provides a storage medium comprising the cooking method of the food processor as described above.

[0025] The present invention also provides a food processor, the food processor comprising:

[0026] Cooking containers are used to hold food and liquids for cooking.

[0027] A filtration device, the filtration device including a filtration component for collecting residues in the food;

[0028] A pulsed electric field generating module, comprising a first electrode and a second electrode, for generating a target electric field between the food and liquid and the first electrode and the second electrode;

[0029] A pulsed electric field control module is electrically connected to the first electrode and the second electrode respectively, and is used to apply a voltage signal with a target electric field strength between the first electrode and the second electrode;

[0030] Memory, which stores computer-executable instructions;

[0031] A processor for executing the computer-executable instructions to implement the steps of the method according to any one of claims 1 to 9.

[0032] In some embodiments of the present invention, the filtering component includes a filter plate, a filter screen, or a perforated collection box; and / or, the filtering device further includes a telescopic rod connected to the filtering component.

[0033] In some embodiments of the present invention, the filter element is provided with pores, the pore size of which is 4mm to 6mm.

[0034] In some embodiments of the present invention, the food processor includes one of a health pot, a water dispenser, a high-speed blender, or a mixer.

[0035] The beneficial effects that this invention can achieve are:

[0036] This invention involves cooking food in a food processor equipped with a filtration device. After starting the cooking program, the filter element in the filtration device is moved above the surface of the food. The liquid is heated to a sustained boil. The force of boiling pushes food residue to the surface, impacting the lower surface of the filter element located above the food. Under the combined action of the boiling force and the squeezing force exerted by the lower surface of the filter element on the food residue, the residue is easily pushed to the upper surface of the filter element. Then, lifting the filter element that has collected the food residue completely separates the food from the residue. Furthermore, this invention lifts the filter element only after heating the food to a sustained boil, thus also cooking parts of the food that affect the texture, such as food shells and tea leaves, preserving their nutrients and flavor compounds. In addition, this invention continues cooking the food after lifting the filter element until the cooking is finished, resulting in a more delicate texture.

[0037] The cooking method of the present invention retains most of the nutrients and flavor substances in the ingredients while giving the cooked food a more delicate texture and better cooking effect. Attached Figure Description

[0038] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0039] Figure 1 This is a schematic diagram of the structure of a food processor according to an embodiment of the present invention.

[0040] Figure 2 This is a top view of a filter component according to an embodiment of the present invention.

[0041] Figure 3 This is a schematic diagram of the structure of a pulse electric field control module according to an embodiment of the present invention.

[0042] Explanation of the labels in the attached drawings:

[0043]

[0044]

[0045] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0046] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0047] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0048] In this invention, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of that feature. Furthermore, the technical solutions of the various embodiments can be combined with each other, but only on the basis of being achievable by those skilled in the art. If the combination of technical solutions is contradictory or impossible to implement, such a combination of technical solutions should be considered non-existent and not within the scope of protection claimed by this invention.

[0049] In cooking, food residues sometimes accumulate, such as food shells and tea leaves. If not removed, these can affect the taste. While it's possible to remove these parts before cooking to reduce residue, some parts that affect taste contain rich nutrients. Removing them before cooking can compromise the nutritional value and flavor. For example, bean skins are rich in polyphenols and minerals; removing them beforehand compromises nutritional value, but cooking bean skins with dried beans affects the texture. Similarly, tea is made by brewing tea leaves, which cannot be removed before cooking, and the residue after brewing can affect the smoothness of the tea.

[0050] In view of this, the present invention provides a cooking method using a food processor, the food processor including a cooking container, wherein the food to be cooked and liquid are placed in the cooking container, and the method includes the following steps:

[0051] S10: Start the cooking program and control the filter element in the filter device to move above the surface of the food.

[0052] S20: Obtain the temperature inside the cooking container, heat the liquid to continuous boiling under temperature T1, and collect the food residue in the food onto the upper surface of the filter component.

[0053] S30: Raise the filter element above the liquid surface and continue cooking the food at temperature T2 until cooking is finished.

[0054] In this invention, the food ingredients include beans, tea leaves, etc., and the liquid includes water added for cooking the food ingredients. For example, beans and water are mixed to cook mung bean soup, red bean soup, etc., and tea leaves and water are mixed to cook tea soup, etc. During cooking, the bean skins easily detach, resulting in a rough texture. If these remain in the food, they can negatively impact the taste. Using peeled mung beans or red beans directly fails to retain the rich polyphenols and minerals in the bean skins. Furthermore, tea residue after cooking can affect the color and taste of the tea soup. Therefore, the food processor of this invention has a filtering device in its cooking container. This filtering device has filtering components that utilize boiling to collect cooked food residues, such as bean skins and tea leaves. This process retains the nutrients and flavor compounds in the food residues before separating them from the food ingredients, thus improving the overall taste.

[0055] When the food is made of beans, such as mung beans, this invention cooks the food in a cooking container equipped with a filter element. The filter element is moved above the surface of the mung beans. After heating the liquid to a sustained boil, the boiling action causes the bean skins in the mung beans to absorb water, rupture, and fall off. Simultaneously, the mung beans impact the filter plate, and the combined effect causes the bean skins to detach. Due to their density, the detached bean skins are pushed to the highest point of the liquid surface by the boiling action. Therefore, under the pressure of the filter plate, the bean skins are washed from the gap between the edge of the filter plate and the inner wall of the food processor to the upper part of the filter plate and remain on the filter plate. The diameter of the detached bean skins is generally larger than the length of the dried mung beans, making it difficult for them to fall through the holes. In addition, the design of the filter plate's hole diameter also ensures that the flushed dried beans fall back down. When a large amount of bean skins float to the surface, the filter plate can be lifted to separate the bean skins. Furthermore, by lifting the filter component after the liquid has been continuously boiling, food residues such as bean curd sheets are cooked. This process not only preserves their nutrients and flavor compounds but also uses the force of boiling to push the food residues into the filter component. Lifting the filter component then completely separates the food residues from the food, resulting in a more delicate texture and better cooking effect while retaining most of the nutrients and flavor compounds in the food.

[0056] It should be noted that in this invention, the surface of the filter component facing the bottom of the cooking container is defined as the lower surface, and the surface facing away from it is defined as the upper surface.

[0057] In some embodiments, the total cooking time is t. The filter element is raised during a cooking time of 1 / 2t to 3 / 4t. For example, the filter element can be raised within the cooking time range of 1 / 2t to 3 / 4t, such as 1 / 2t, 2 / 3t, 3 / 5t, or 3 / 4t. During the cooking time of 1 / 2t to 3 / 4t, most of the nutrients in the food residue dissolve in the water after a period of cooking. Moreover, raising the filter element during this period can remove most of the food residue. For example, when the food is beans such as mung beans or red beans, 80% to 85% of the bean skins such as mung beans and red beans can be removed. Furthermore, during the cooking time of 1 / 2t to 3 / 4t, the food is generally in a boiling state, which can generate sufficient driving force to push the food residue to the liquid surface. Lifting the filter component during the above cooking time period not only cooks the food, including the food residue, allowing most of the nutrients in the food to dissolve into the water, but also keeps the food boiling. The driving force generated by boiling pushes the food residue, such as bean curd skin, to the upper surface of the filter component. In addition, lifting the filter component too late will not cause the food residue to become too fragmented to be pushed to the upper surface of the filter component, or it will fall back into the food through the pores of the filter component.

[0058] In some embodiments, temperature T1 is higher than temperature T2. During the process of heating the food to a sustained boil, the higher temperature T1 results in more vigorous boiling, generating a driving force sufficient to push food residue to the liquid surface and into contact with the filter element. This driving force, combined with the squeezing force generated by the filter element, forces the food residue to the upper surface of the filter element, and rapidly dissolves nutrients and flavor compounds from the residue. After separating the food residue from the food, continuing cooking at a lower temperature T2, simmering over low heat, not only facilitates the dissolution of nutrients and improves the taste of the food, but also reduces the risk of overflow or burning.

[0059] In some embodiments, the temperature T1 ranges from 95°C to 105°C. Under the heating condition of T1, the seed coat of food such as mung beans can be separated from the endosperm structure of the beans. Moreover, under the above temperature conditions, it is beneficial to maintain the continuous boiling of the liquid, which can generate a large thrust, making it easy to push the separated food residue, such as bean skin, to the highest point of the liquid surface. At the same time, under the squeezing action of the filter plate, the food residue is easily washed from the edge of the filter plate and the gap between the inner wall of the health pot to the upper part of the filter plate and remain on the filter plate.

[0060] In some embodiments, the temperature T2 ranges from 70°C to 100°C, preferably 90-95°C. At this stage, the seed coat of the food legume, such as mung bean, has been separated from the dried bean curd and is undergoing final gelatinization and maturation. The temperature can be higher than the starch gelatinization temperature. The higher the temperature, the faster the gelatinization speed. Under the temperature conditions of T2, the cooking time can be shortened, but it should not be too high, because excessively high temperatures will cause moisture loss too quickly, and at this time, a large amount of starch in the cavity will dissolve. Excessively high cooking temperatures can easily cause the food to overflow.

[0061] In some embodiments, in step S40, the filter element is raised, and the food is cooked at temperature T2, keeping it at a boil until the cooking is finished. This low-heat boiling not only saves resources but also allows for the extraction of nutrients from the ingredients, improving the texture of the food and reducing the risk of overflow or burning. For example, when the food contains beans such as mung beans or red beans, after raising the filter element in step S20, the bean skins are separated, and the bean-water mixture is mainly composed of starch, with the initial formation of a paste. Continuing to cook the food at temperature T2 until the end, with a low-heat boil, promotes complete starch gelatinization and prevents overflow. This stage helps the starch granules break down and disperse, making the bean paste smoother, increasing the overall viscosity, and improving the texture of the mung bean paste.

[0062] In some embodiments, the food remains boiling during the lifting of the filter component, which can transition the boiling state to the cooking stage T2 without raising the temperature again to make the food boil again. This allows T2 to maintain the boiling state of the food at a low heat, which not only saves resources, but also allows the nutrients in the food to dissolve and improves the taste of the food. It also reduces the risk of overflowing or burning.

[0063] In some embodiments, during cooking, the filter element can also rotate around its central axis, making it easy to collect food residue.

[0064] In some embodiments, the cooking program can be set so that the filter element is activated to rotate around its central axis once it is moved above the food liquid surface.

[0065] In other embodiments, the cooking program can be set to start the filter component to rotate around its central axis when the food begins to boil. This is because the force generated by boiling can push food residue onto the filter component. Starting the rotation at this time can work together with the force generated by boiling to improve the collection of food residue.

[0066] In some embodiments, the rotation speed can be 8-30 r / min. Under these conditions, the collected food residue is less likely to be thrown back into the food under the action of centrifugal force.

[0067] In some embodiments, the food processor includes a pulsed electric field control module, a first electrode, and a second electrode. The first electrode is disposed on a filter component, and the second electrode is disposed at a distance from the first electrode within a cooking cavity. The pulsed electric field control module is electrically connected to the first electrode and the second electrode, respectively. The cooking method further includes: controlling the pulsed electric field control module to apply a voltage signal of a target electric field strength between the first electrode and the second electrode, so that the food and liquid are in the target electric field between the first electrode and the second electrode; acquiring the temperature inside the cooking container, and controlling the voltage signal to turn on and off under temperature T3, so that the temperature inside the cooking container is within a preset temperature range; and controlling the pulsed electric field control module to stop applying the voltage signal to the first electrode and the second electrode based on the filter component being raised above the liquid surface.

[0068] The extraction chamber includes a pulsed electric field control module 101, an extraction chamber 102, a first electrode 103, a second electrode 104, and a temperature sensor 107. The first electrode 103 and the second electrode 104 are disposed at a relative interval within the extraction chamber 102, and the temperature sensor 107 is disposed within the extraction chamber 102. The pulsed electric field control module 101 is electrically connected to the first electrode 103, the second electrode 104, and the temperature sensor 107. The first electrode 103 can be a positive electrode and the second electrode 104 can be a negative electrode, or the second electrode 104 can be a positive electrode and the first electrode 103 can be a negative electrode.

[0069] The control pulse electric field control module 101 applies a voltage signal with a target electric field strength between the first electrode 103 and the second electrode 104, so that the extractable food and water in the extraction chamber 102 are placed in the target electric field between the first electrode 103 and the second electrode 104. The electric field between the first electrode 103 and the second electrode 104 generates a magnetic field. The extractable food is subjected to alternating electric and magnetic fields, which disrupts the cell membrane of the extractable food, thereby increasing the permeability of the cell membrane. Substances inside the cell membrane can easily flow out into the solution, while substances outside the membrane can easily penetrate into the cell membrane. This greatly improves the rate of water absorption and substance extraction of the food. The temperature value of the temperature sensor 107 is acquired, and the voltage signal is turned on and off according to the temperature value of the temperature sensor 107, so that the temperature value of the extraction chamber 102 is within a preset temperature range. When the extractable food and solution are within the preset temperature range, the extracted food can maintain a good taste and flavor.

[0070] In some embodiments, when temperature T3 is lower than temperature T2, the cooking method includes: when temperature T3 is higher than the upper limit of a preset temperature range, the pulse electric field control module stops applying the voltage signal; when temperature T3 is lower than the lower limit of a preset temperature range, the pulse electric field control module resumes applying the voltage signal.

[0071] In some embodiments, the preset temperature range is 20 to 70°C, wherein T1 is less than T2, and T2 ranges from 70 to 100°C, preferably from 90 to 95°C.

[0072] In some embodiments, the step of controlling the pulse electric field control module to apply a voltage signal of a target electric field strength between the first electrode and the second electrode includes: based on the movement of the filter element in the filter device above the food surface, so that the electrical connection between the pulse electric field control module and the first electrode or the second electrode generates an electrical signal, controlling the pulse electric field control module to apply a voltage signal of the target electric field strength, wherein the voltage signal is output as a pulse, the pulse duty cycle is less than 0.025, the maximum voltage is less than 2000V, and the maximum current is less than 50A. In this embodiment, when the filter element moves below the liquid and above the food, both the first electrode and the second electrode are in the liquid, and the applied voltage generates an electric field, so that the food and the liquid are in the target electric field.

[0073] In some embodiments, the lower surface of the filter element is kept level with the bottom of the cooking container. In this way, under the driving force generated by the boiling of the food on the food residue, the filter element can easily generate a reverse squeezing force on the food residue, thereby squeezing most of the food residue onto the upper surface of the filter element, which is beneficial for collecting more food residue and is less likely to fall back into the food.

[0074] In some embodiments, before lifting the filter element, the filter element is positioned above the food liquid surface, either slightly above it or with its lower surface in contact with the food liquid surface. The close proximity of the filter element to the food liquid surface allows the boiling action to push food residue onto the lower surface of the filter element. Simultaneously, the residue is compressed by the filter element. Under this combined force, the residue is easily washed from the gap between the edge of the filter element and the inner wall of the cooking container to the upper surface of the filter element and remains there. After collecting the cooked residue, lifting the filter element separates the food residue from the food, while retaining most of the nutrients and flavor compounds.

[0075] For example, when the food is beans, the boiling action causes the bean skins to absorb water and break, thus detaching them. At the same time, the beans, propelled by the boiling action, impact the lower surface of the filter element. This dual action causes the bean skins to detach. The detached bean skins are low in density and light in weight, and under the action of boiling, they are easily pushed to the highest point of the liquid surface. Simultaneously, they are also subjected to the squeezing action of the lower surface of the filter element. The bean skins are easily washed from the gap between the edge of the filter element and the inner wall of the cooking container to the upper surface of the filter element and remain in the filter element. After collecting the cooked bean skins, the filter element can be lifted to separate the bean skins from the food, while retaining a large amount of nutrients such as polyphenols and minerals in the bean skins.

[0076] For example, when the ingredient is tea leaves, during the continuous boiling process, the tea leaves will tumble and float to the surface, allowing them to be collected in the filter element. After collecting the tea leaves, lifting the filter element separates the tea leaves from the tea liquor. Simultaneously, boiling the tea leaves allows a large amount of their flavor compounds to dissolve into the water, resulting in a mellow and smooth-tasting tea liquor. In this embodiment, the filter element can be lifted after cooking the food, thus ensuring that most of the flavor compounds from the tea leaves dissolve into the water.

[0077] In some embodiments, a program for moving the filter element can be included in the cooking process. For example, after starting the cooking program and before heating the food to a sustained boil, the filter element is automatically moved to a position above the food surface, either slightly above the food surface or with its lower surface in contact with the upper part of the liquid. Furthermore, the cooking program can be configured to control the distance between the filter element and the food surface. For example, the position of the filter element can be adjusted based on the monitored liquid level, either immersing the filter element in the food or moving it above the food surface.

[0078] In some embodiments, the vertical distance between the lower surface of the filter element and the surface of the food is 0-50 mm. When the food is close to the filter element, the food residue floats to the surface due to the propulsion of boiling and is easily collected on the upper surface of the filter element.

[0079] The present invention also provides a storage medium that includes the above-mentioned method for cooking food, and the storage medium can be applied to a food processor, such as a health pot.

[0080] The present invention also provides a food processor, which includes a cooking container for holding food ingredients; a filtering device including a filtering component for collecting residues from the food ingredients; a memory storing computer-executable instructions; and a processor for executing the computer-executable instructions to implement the steps of the food cooking method of the present invention as described above.

[0081] refer to Figure 1 , Figure 1 As an example, the food processor 100 is shown in a schematic diagram, including a cooking container 10, a filtering device 20 and a filtering component 21, the filtering component 21 being used to collect food residue.

[0082] The filter element 21 of the filter device 20 has a porous structure, which facilitates the return of water and some food residue that has been pushed onto the filter element 21 but needs to be retained to the food. For example, when the food contains beans, after the beans with partially separated skins and bean curd are pushed onto the upper surface of the filter element 21, the bean curd can fall back into the food through the pores, while the bean curd skin has a larger radius and is relatively soft, making it easy to cover the network structure formed between the pores of the filter element 21 and difficult to fall back into the food through the pores, thus achieving better separation of food and food residue.

[0083] The shape of the filter element 21 can be set according to the shape of the cooking container 10. For example, if the cooking container 10 is usually cylindrical, the filter element 21 can be set to be circular so that it can move up and down in the cooking container 10 to adjust its position, collect and separate food residue.

[0084] In some embodiments, the filter element 21 includes a filter plate, as shown in the figure. Figure 2 , Figure 2 This is a top view of a filter element 21 according to one embodiment. In another embodiment, the filter element 21 may also include a filter screen or a perforated collection box, both having a porous structure to facilitate the return of moisture and food that needs to be retained to the food.

[0085] The pore size of the filter element 21 can be set according to the type of food being cooked, so that food residue is difficult to fall back into the food through the pores, and the main edible part of the food can fall back into the food through the pores.

[0086] In some embodiments, the pore size of the filter element 21 is 4mm to 6mm, and can be any value within the range of 4mm to 6mm, such as 4mm, 5mm, or 6mm. In this embodiment, when the food contains beans such as mung beans, the particle size of dried mung beans is generally greater than 4mm, and the particle size after expansion is generally less than 6mm. Therefore, even if dried mung beans are pushed to the upper surface of the filter element 21, they can easily fall back into the food through the pores. The separated bean skins, on the other hand, absorb water and expand, have a larger diameter, and are not easily able to fall back into the food through the pores. Moreover, the bean skins are relatively soft and can easily cover the network structure formed between the pores of the filter element 21, thus achieving better separation of bean skins and dried beans.

[0087] In some embodiments, the pores of the filter element 21 are parallel to the bottom of the cooking container 10, which facilitates the retention of food and the return of moisture.

[0088] In some embodiments, refer to Figure 1 The filter device 20 also includes a telescopic rod 22, which is connected to the filter component 21. The filter component 21 can be moved by the telescopic rod 22, including moving up and down. The positional relationship between the filter component 21 and the food can be adjusted by the telescopic rod 22, so that it moves above the food liquid surface. This retains the main usable parts of the food and most of the nutrients in the food residue, while also facilitating the collection of food residue. At the same time, the filter component 21 can also be lifted by the telescopic rod 22, ultimately achieving complete separation of food residue and food, and improving the taste of the food.

[0089] Reference Figure 1 The filter device 20 is equipped with a telescopic rod 22. The telescopic rod 22 can be moved up and down by moving the telescopic rod 22, thereby adjusting the position of the filter component 21 above the food liquid surface. This achieves the purpose of retaining the main edible parts of the food and most of the nutrients in the food residue, while also facilitating the collection of food residue. At the same time, it achieves the purpose of lifting the filter component 21 to completely separate the food residue from the food.

[0090] In some embodiments, the filter element 21 is moved by a telescopic rod 22, and the driving method includes magnetic drive, mechanical drive, steam drive, etc.

[0091] In this invention, the filter component 21 can move up and down, and can move into the food or above the food liquid surface, etc. The distance between the filter component 21 and the food can be controlled by setting a program.

[0092] In some embodiments, the food processor 100 includes a health pot, which can cook mung bean soup, red bean soup, tea, etc. (See reference) Figure 1 , Figure 1 This is a schematic diagram of the structure of a food processor 100 health pot according to an embodiment. The health pot includes a filter device 20, which includes a filter component 21 and a telescopic rod 22. The telescopic rod 22 can control the up and down movement of the filter component 21 through its extension and retraction.

[0093] Mung bean paste and red bean paste are popular desserts, and electric kettles are the primary utensil for cooking them. However, existing electric kettles often result in poorly textured pastes with a coarse consistency, and the detached bean skins further affect the taste. Meanwhile, commercially available peeled mung beans and red beans are relatively expensive, and since the main nutrients of mung beans and red beans are in the skins, peeled mung beans and red beans cannot provide equivalent nutritional value.

[0094] The food processor 100 of the present invention is equipped with a filter device 20, and the filter device 20 is equipped with a filter component 21, as shown in the figure. Figure 2The filter element 21 is a filter plate with a porous structure. Combined with the above-described cooking method of the food, after adding water and beans to the cooking container, the cooking program is started, causing the filter element of the filter device 20 to move above the liquid surface of the food. The food is heated to continuous boiling at a temperature T1, causing the beans to detach from their skins and pushing the skins to the liquid surface. With the help of the boiling force and the squeezing force of the lower surface of the filter element 21, the low-density and light-weight skins are pushed to the upper surface of the filter element 21. Then the filter element is lifted, completely separating the skins from the food. While retaining most of the nutrients in the skins, the cooked mung bean paste and red bean paste have a more delicate texture and better cooking effect.

[0095] In one embodiment, the cooking of mung bean paste is carried out in the above-mentioned food processor 100 health pot, and the cooking method includes the following steps:

[0096] S10: Place the food to be cooked, including mung beans and water, into a cooking container;

[0097] S20: Start the cooking program and move the filter element in the filter device above the food liquid surface;

[0098] S30: Heat the food to a continuous boil at a temperature T1, so that food residue in the food is collected on the upper surface of the filter element.

[0099] S40: Raise the filter element and continue cooking the food at temperature T2 until cooking is finished.

[0100] This invention cooks mung beans in a cooking container 10 equipped with a filter element 21 to prepare mung bean paste. After the mung beans continue to boil, the filter element 21 is lifted. This process not only cooks the mung bean skins, preserving their nutrients, but also pushes the mung bean skins to the upper surface of the filter element 21 using the driving force of boiling and the opposing squeezing force. Lifting the filter element 21 completely separates the mung bean skins from the mung bean paste, resulting in a more delicate texture and richer nutrition in the cooked mung bean paste, thus improving the cooking effect.

[0101] After the filter element is lifted in step S40, the bean skins are separated. The bean water mixture is mainly composed of starch, and the sand has been initially formed. At this time, the food is cooked at temperature T2 until the end. Boiling over a low flame can promote the complete gelatinization of starch and ensure that it does not overflow. This stage helps the starch particles to continuously break down and disperse, making the bean paste more delicate, increasing the overall viscosity, and improving the taste of mung bean paste.

[0102] In one embodiment, mung bean soup is cooked in the above-mentioned food processor 100 health pot. The health pot includes a cooking container 10, a filter device 20, a filter element 21 disposed in the filter device 20, a pulse electric field control module, a first electrode, and a second electrode. The first electrode is disposed in the filter element 21, and the second electrode is disposed in the cooking container 10 with a gap between it and the first electrode. The pulse electric field control module is electrically connected to the first electrode and the second electrode respectively. The mung beans to be cooked and water are placed in the cooking container 10. The cooking method includes the following steps:

[0103] S10: Start the cooking program and control the filter element 21 in the filter device 20 to move above the surface of the mung beans;

[0104] S20: Obtain the temperature inside the cooking container, heat the water to a continuous boil under temperature T1, and collect the mung bean skins from the mung beans onto the upper surface of the filter component.

[0105] S30: Raise the filter element above the liquid surface and continue cooking the mung beans at temperature T2 until cooking is finished.

[0106] In this embodiment, after the cooking program is started in step S10, the pulse electric field control module is also controlled to apply a voltage signal of the target electric field strength between the first electrode and the second electrode so that the mung beans and water are in the target electric field between the first electrode and the second electrode; the temperature inside the cooking container 10 is obtained, and under the condition of temperature T3, the voltage signal is controlled to be turned off and on so that the temperature inside the cooking container 10 is within a preset temperature range; based on the filter component being raised above the liquid surface, the pulse electric field control module is controlled to stop applying the voltage signal to the first electrode and the second electrode.

[0107] In some embodiments, the temperature T1 ranges from 95°C to 105°C, and the temperature T2 ranges from 70°C to 100°C.

[0108] In some embodiments, when temperature T3 is less than temperature T2, the method includes: when temperature T3 is higher than the upper limit of a preset temperature range, the pulse electric field control module stops applying a voltage signal; when temperature T3 is lower than the lower limit of the preset temperature range, the pulse electric field control module resumes applying a voltage signal.

[0109] In some embodiments, the step of controlling the pulse electric field control module to apply a voltage signal of a target electric field strength between the first electrode and the second electrode includes: moving the filter component in the filter device above the food surface to generate an electrical signal through the electrical connection between the pulse electric field control module and the first electrode or the second electrode; controlling the pulse electric field control module to apply a voltage signal of a target electric field strength, wherein the voltage signal is output as a pulse, the pulse duty cycle is less than 0.025, the maximum voltage is less than 2000V, and the maximum current is less than 50A.

[0110] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. Any equivalent structural or procedural transformations made based on the description and drawings of the present invention, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A cooking method using a food processor, characterized in that, The food processor includes a cooking container in which food to be cooked and liquid are placed, and the method includes the following steps: S10: Start the cooking program and control the filter element in the filter device to move above the surface of the food. S20: Obtain the temperature inside the cooking container, heat the liquid to continuous boiling under temperature T1, and collect the food residue in the food onto the upper surface of the filter component. S30: Raise the filter element above the liquid surface and continue cooking the food at temperature T2 until cooking is finished.

2. The cooking method of the food processor according to claim 1, characterized in that, The total cooking time is t, and the filter element is raised during the cooking time of 1 / 2t to 3 / 4t.

3. The cooking method of the food processor according to claim 1, characterized in that, In the step of heating the liquid to a sustained boiling state at temperature T1, the method further includes: The filter element is controlled to move to the surface of the liquid, and the height of the filter element is parallel to the liquid surface, or the height between the filter element and the liquid surface is less than a preset threshold.

4. The cooking method of the food processor according to claim 3, characterized in that, The temperature T1 is greater than the temperature T2, or the temperature T1 is in the range of 95℃ to 105℃ and the temperature T2 is in the range of 70℃ to 100℃.

5. The cooking method of the food processor according to claim 1, characterized in that, In step S40, the filter element is raised above the surface of the liquid, and the food is cooked at temperature T2, keeping the food boiling until the cooking is finished. During the process of keeping the food boiling until the end of cooking, the filter element is controlled to rotate around its central axis.

6. The cooking method of the food processor according to claim 1, characterized in that, The food processor includes a pulsed electric field control module, a first electrode, and a second electrode. The first electrode is disposed on the filter component, and the second electrode is disposed in the cooking cavity at a distance from the first electrode. The pulsed electric field control module is electrically connected to the first electrode and the second electrode respectively. The method further includes: The pulse electric field control module applies a voltage signal with a target electric field strength between the first electrode and the second electrode to place the food and liquid in the target electric field between the first electrode and the second electrode. The temperature inside the cooking container is obtained, and under the condition of temperature T3, the voltage signal is controlled to turn on and off so that the temperature inside the cooking container is within a preset temperature range. Based on the fact that the filter component is raised above the liquid surface, the pulse electric field control module is controlled to stop applying the voltage signal to the first electrode and the second electrode.

7. The cooking method of the food processor according to claim 6, characterized in that, The temperature T3 is less than the temperature T2, and the method includes: When the temperature T3 is higher than the upper limit of the preset temperature range, the pulse electric field control module stops applying the voltage signal. When the temperature T3 is lower than the lower limit of the preset temperature range, the pulse electric field control module performs the operation of restoring the application of the voltage signal.

8. The cooking method of the food processor according to claim 6, characterized in that, The step of controlling the pulse electric field control module to apply a voltage signal with a target electric field strength between the first electrode and the second electrode includes: The filter element in the filter device moves above the food surface, so that the electrical connection between the pulse electric field control module and the first electrode or the second electrode generates an electrical signal, which controls the pulse electric field control module to apply a voltage signal with a target electric field strength. The voltage signal is output as a pulse with a pulse duty cycle of less than 0.025, a maximum voltage of less than 2000V, and a maximum current of less than 50A.

9. The cooking method of the food processor according to claim 1, characterized in that, The lower surface of the filter element is level with the bottom of the cooking container; and / or the vertical distance between the lower surface of the filter element and the surface of the food is 0 to 50 mm.

10. A storage medium, characterized in that, The storage medium includes the cooking method of any one of the food processors described in claims 1 to 9.

11. A food processor, characterized in that, The food processor includes: Cooking containers are used to hold food and liquids for cooking. A filtration device, the filtration device including a filtration component for collecting residues in the food; A pulsed electric field generating module, comprising a first electrode and a second electrode, for generating a target electric field between the food and liquid and the first electrode and the second electrode; A pulsed electric field control module is electrically connected to the first electrode and the second electrode respectively, and is used to apply a voltage signal with a target electric field strength between the first electrode and the second electrode; Memory, which stores computer-executable instructions; A processor for executing the computer-executable instructions to implement the steps of the method according to any one of claims 1 to 9.

12. The food processor according to claim 11, characterized in that, The filtering component includes a filter plate, a filter screen, or a perforated collection box; and / or, the filtering device further includes a telescopic rod connected to the filtering component.

13. The food processor according to claim 11, characterized in that, The filter element has pores with a pore size of 4mm to 6mm.

14. The food processor according to claim 11, characterized in that, The food processor includes one of the following: a health pot, a water dispenser, a high-speed blender, or a mixer.

Images