Cooking apparatus
By controlling the temperature and humidity changes in stages and using a combination of fans, heating devices, and steam generators, the problems of yellowing and nutrient loss in vegetables during cooking have been solved, achieving efficient steaming of vegetables while preserving their color and nutrients.
CN122398103APending Publication Date: 2026-07-17HISENSE HOME APPLIANCES GRP CO LTD +1
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HISENSE HOME APPLIANCES GRP CO LTD
- Filing Date
- 2025-01-10
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
Existing cooking appliances tend to cause vegetables to turn yellow and lose chlorophyll and anthocyanins when steaming, resulting in poor appearance and low nutritional value. There is a lack of dedicated steaming modes for vegetables.
Method used
By combining a fan, heating device, steam generator, and detection device, and controlling the changes in temperature and humidity in stages, including high-temperature blanching, rinsing, and low-temperature drying, the color and nutrients of vegetables are preserved.
Benefits of technology
It effectively preserves the color and nutritional value of vegetables, avoids the loss of nutrients caused by high temperatures, and enhances the taste and flavor of the ingredients.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN122398103A_ABST
Abstract
本发明提出一种烹饪装置，包括用于加热烹饪腔的第一加热装置和蒸汽发生器，蒸汽发生器的蒸汽出口与烹饪腔连通以使蒸汽进入烹饪腔内；控制器被配置为：在第一模式下，控制第一加热装置，以使烹饪腔的温度达到第一预设温度，控制蒸汽发生器以第一占空比运行；从而实现对食材的高温迅速杀青，然后保持上述工作状态第一预设时间后进入第二工作阶段，调节第一加热装置的工作频率以使烹饪腔的温度降低，控制风机运行；在第二工作阶段中，当烹饪腔的湿度达到第一预设湿度时，关闭蒸汽发生器，开启风机；当烹饪腔的湿度小于第二预设湿度时，开启蒸汽发生器，关闭风机，从而实现对食材的漂烫，以减少其中酶的活性，保留食材的营养活性和色泽。
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