Food material soaking device

Abstract

The utility model relates to the technical field of food material processing, and discloses a food material soaking device. The food material soaking device comprises a shell, wherein a soaking cavity is formed in the shell; and the ohmic heating assembly is arranged on the shell and used for heating the dry product in the foaming cavity. After the ohmic heating assembly is arranged, the dried product and the soaking liquid serve as one section of an ohmic heating loop, temperature rising is achieved through the ohmic effect of food materials, compared with a traditional water heating mode, the ohmic heating temperature rises fast, heating is even, the soaking temperature is controllable, and the soaking quality and the soaking efficiency can be effectively improved.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to a food foaming device. Background Art

[0002] Soaking refers to the process of using physical and chemical means to make dried products absorb water and restore their original shape and taste. Dried products must be soaked before cooking. The purpose is to make the dried products reabsorb water and restore their original tenderness and softness to the maximum extent. At the same time, it removes odors and impurities in the raw materials, making them easier to cut and cook, and also conducive to human digestion and absorption.

[0003] Common dried products that need to be soaked include dried abalone, dried sea cucumber, dried fish maw, dried black fungus, dried shiitake mushrooms, dried kelp and dried bean curd sticks. The soaking process of dried products involves cleaning, determining the degree of soaking, controlling the water temperature, changing the water and other processes. The soaking temperature, soaking time and soaking process required for various dried products to achieve the best degree of soaking are different. Inappropriate soaking parameters and processes will affect the quality of the ingredients. Especially for dried sea cucumber and abalone seafood products, inappropriate soaking temperature and time will lead to the loss of active substances, which will have a great impact on the product texture.

[0004] The uniformity of soaking is currently the focus of attention when soaking dry products. However, the traditional method of heating water has problems such as long heating time, slow temperature rise, and uneven heating. In addition, everyone has different standards for judging whether the soaking is complete. These will affect the soaking quality of the ingredients, resulting in unstable taste and appearance of the final cooking. Utility Model Content

[0005] In view of this, the utility model provides a food material soaking device to solve the problem of slow temperature rise and uneven heating during soaking of dry products resulting in poor soaking quality.

[0006] In a first aspect, the utility model provides a food material soaking device, comprising:

[0007] A shell body, wherein a foaming chamber is formed in the shell body;

[0008] An ohmic heating component is disposed on the shell and is used for heating and foaming the dry product in the foaming chamber. The ohmic heating component can form an ohmic heating circuit with the dry product and foaming liquid in the foaming chamber.

[0009] Beneficial effect: After setting up the ohmic heating component, the dry product + foaming liquid serves as a section of the ohmic heating circuit, and the temperature is increased through the ohmic effect of the food itself. Compared with the traditional method of heating water, the ohmic heating temperature rises quickly, the heating is even, and the foaming temperature is controllable, thereby improving the foaming quality and efficiency, and also improving the cooking taste and appearance.

[0010] In an optional embodiment, the ohmic heating component includes:

[0011] power supply;

[0012] A positive plate, disposed on the first side of the foaming chamber and connected to the positive electrode of the power source;

[0013] The negative electrode plate is arranged on the second side of the foaming chamber opposite to the positive electrode plate and is connected to the negative electrode of the power source.

[0014] Beneficial effect: the positive plate and negative plate connected to the positive and negative electrodes of the power supply are respectively arranged on opposite sides of the foaming chamber, and the foaming liquid in the foaming chamber must all be in the ohmic circuit, ensuring that the food is a section of the ohmic heating circuit and the heating is more uniform.

[0015] In an optional embodiment, a folding net is disposed in the shell, and the folding net has an expanded state in which it is spread on the upper part of the foaming chamber and a folded state in which it is stored in the shell.

[0016] Beneficial effect: Dried products generally float on the water surface in the early stage of soaking. The folding net is set to press down the dried products floating on the water surface, ensuring that the dried products are always located below the surface of the soaking liquid (water). The ingredients can be completely immersed in the liquid, ensuring the soaking effect and quality.

[0017] In an optional embodiment, a guide rail and a lifting mechanism are provided on the shell, the folding net is transmission-connected to the lifting mechanism, and the folding net can be lifted and lowered on the guide rail through the lifting mechanism.

[0018] Beneficial effects: The folding net can be raised and lowered, and the height of the folding net can be adjusted according to the quantity and volume of the food to adapt to different water levels, ensuring that the folding net is always located above the liquid surface, reliably preventing the food from floating on the water surface and affecting the foaming quality.

[0019] In an optional embodiment, the folding net includes a folding mechanism and a first folding net and a second folding net transmission-connected to the folding mechanism, and driven by the folding mechanism, the first folding net and the second folding net can move toward each other to form the unfolded state, or move away from each other to form the folded state.

[0020] Beneficial effect: The folding net includes a first folding net and a second folding net which are relatively arranged on both sides of the shell. The two folding nets are respectively connected to the folding mechanism. Compared with the method of setting a whole piece, the first folding net and the second folding net are unfolded or folded at the same time, which is more efficient and saves folding operation time.

[0021] In an optional embodiment, the food foaming device further includes:

[0022] A water supply component, connected to the foaming chamber, to supply water into the foaming chamber;

[0023] The drainage component is communicated with the foaming chamber and is used for draining the water in the foaming chamber.

[0024] Beneficial effect: The water supply component and the drainage component can be provided to facilitate the water inlet and drainage of the foaming chamber, which is more convenient than manual operation and is also convenient for intelligent control.

[0025] In an optional embodiment, the food foaming device further comprises an ultrasonic component disposed in the foaming chamber, and the ultrasonic component is used for ultrasonically cleaning the foamed food.

[0026] Beneficial effects: Ultrasonic cleaning of dry products can easily remove impurities and dirt on the surface of dry products and in the folds of dry products, ensuring cleanliness. Since there is no shielding layer on the surface, the dry products can be completely in contact with water and soaked, and the rehydration effect of the dry products is better.

[0027] In an optional embodiment, the food foaming device further includes a refrigeration component, and the refrigeration component is suitable for cooling the water in the foaming chamber.

[0028] Beneficial effect: For dry products that need variable temperature rehydration, after the first stage of rehydration is completed by heating and soaking, the temperature is lowered by the refrigeration component, and then the second stage of rehydration is completed at a lower temperature, thereby realizing variable temperature soaking of the dry products and achieving the best soaking effect.

[0029] In an optional embodiment, the food foaming device further includes a control unit and an image recognition device, a weight measuring device and a temperature sensing device respectively connected to the control unit.

[0030] Beneficial effects: The image recognition device can recognize information such as the type and quantity of food materials, which is used as a basis for determining control parameters such as water supply, folding net height, foaming temperature and foaming time. The image recognition device can recognize the color of food materials as a basis for determining the foaming state; the weight measuring device measures the weight of the dry product before and after foaming, which is used to calculate the rehydration rate as a basis for judging whether the foaming is completed; the temperature sensing device monitors the foaming temperature in real time, which is used as a control basis for the control unit to control the power and switch state of the ohmic heating component and the refrigeration component, that is, the control unit receives the measurement and monitoring information of the image recognition device, the weight measuring device and the temperature sensing device, judges and determines the control parameters and control logic, and then controls the water supply component, the lifting mechanism of the folding net, the drainage component, the ultrasonic component, the ohmic heating component and / or the refrigeration component.

[0031] In an optional embodiment, the image recognition device is arranged on the top of the foaming chamber, the weight measuring device is arranged on the bottom surface of the foaming chamber, and the temperature sensing device is arranged on the bottom of the foaming chamber.

[0032] Beneficial effects: the image recognition device is arranged on the top of the foaming chamber, and the shooting is not easily disturbed, which improves the reliability of obtaining the shape of the food; before water intake and after drainage, the food will fall to the bottom of the foaming chamber under the action of gravity, so the weight measuring device is arranged on the bottom of the foaming chamber to directly measure the weight, which is convenient and simple in structure; the temperature sensing device is arranged at the bottom of the foaming chamber, and the temperature measurement is not limited by the liquid level height, and the design is reasonable. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the specific implementation methods of the utility model or the technical solutions in the related technologies, the drawings required for use in the specific implementation methods or the related technical descriptions will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0034] Figure 1 This is a structural schematic diagram of a food foaming device according to an embodiment of the utility model;

[0035] Figure 2 This is a schematic diagram of a first control flow of a food foaming device;

[0036] Figure 3 This is a schematic diagram of a second control flow of a food foaming device;

[0037] Figure 4 A third control flow diagram of the food foaming device;

[0038] Figure 5 This is a schematic diagram of a fourth control flow of the food foaming device;

[0039] Figure 6 This is a fifth control flow diagram of the food foaming device;

[0040] Figure 7 Schematic diagram of the connection relationship between the control unit and other components.

[0041] Description of reference numerals:

[0042] 1. Shell;

[0043] 2. Ohmic heating component; 21. Positive plate; 22. Negative plate;

[0044] 3. Folding net; 31. First folding net; 32. Second folding net;

[0045] 4. Guide rails;

[0046] 51. Water inlet; 52. Water outlet;

[0047] 6. Ultrasonic components;

[0048] 7. Refrigeration components;

[0049] 8. Control unit;

[0050] 9. Image recognition device;

[0051] 10. Weight measuring device;

[0052] 11. Foaming chamber;

[0053] 12. Temperature sensing device. DETAILED DESCRIPTION

[0054] In order to make the purpose, technical solution and advantages of the embodiment of the utility model clearer, the technical solution in the embodiment of the utility model will be clearly and completely described below in conjunction with the drawings in the embodiment of the utility model. Obviously, the described embodiment is a part of the embodiment of the utility model, not all the embodiments. Based on the embodiment of the utility model, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the utility model.

[0055] In the description of the utility model, it should be noted that, unless otherwise specified, "multiple" means two or more; the orientations or positional relationships indicated by the terms "upper", "lower", "left", "right", "inner", "outer", "front end", "rear end", "head", "tail", etc. are based on the orientations or positional relationships shown in the drawings, and are only for the convenience of describing the utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the utility model. In addition, the terms "first", "second", "third", etc. are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0056] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "installation", "connection", and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances.

[0057] Combine the following Figures 1 to 7, describing an embodiment of the utility model.

[0058] According to an embodiment of the present utility model, on the one hand, as Figure 1 As shown, a food material foaming device is provided, comprising:

[0059] A shell 1, wherein a foaming chamber 11 is formed in the shell 1;

[0060] The ohmic heating component 2 is disposed on the housing 1 and is used to heat the dry product in the foaming chamber 11 . The ohmic heating component 2 can form an ohmic heating circuit with the dry product and the foaming liquid in the foaming chamber 11 .

[0061] After the ohmic heating component 2 is set up, the dry product and the foaming liquid serve as a section of the ohmic heating circuit, and the temperature is increased through the ohmic effect of the food itself. Compared with the traditional method of heating water, the ohmic heating temperature rises quickly, the heating is uniform, and the foaming temperature is controllable, thereby improving the foaming quality and efficiency, and also improving the cooking taste and cooking appearance.

[0062] In some embodiments, the ohmic heating component 2 includes:

[0063] Power supply (not shown);

[0064] The positive electrode plate 21 is disposed on the first side of the foaming chamber 11 and is connected to the positive electrode of the power source;

[0065] The negative electrode plate 22 is disposed on the second side of the foaming chamber 11 opposite to the positive electrode plate 21 and is connected to the negative electrode of the power source.

[0066] The positive plate 21 and the negative plate 22 connected to the positive and negative electrodes of the power supply are respectively arranged on opposite sides of the foaming chamber 11. The foaming liquid in the foaming chamber 11 must be completely in the ohmic circuit, ensuring that the food is a section of the ohmic heating circuit and is heated more evenly. Figure 1 As shown, the positive electrode plate 21 and the negative electrode plate 22 are respectively arranged on the left and right sides of the foaming chamber 11 in the housing 1 to ensure reliable contact with the foaming liquid in the foaming chamber 11 so as to form an ohmic heating circuit.

[0067] In some embodiments, a folding net 3 is disposed in the housing 1 , and the folding net 3 has an unfolded state in which it is spread on the upper part of the foaming chamber 11 , and a folded state in which it is stored in the housing 1 .

[0068] The dried products generally float on the water surface in the early stage of soaking. The folding net 3 is provided to press down the dried products floating on the water surface, ensuring that the dried products are always located below the surface of the soaking liquid (water). The food materials can be completely immersed in the liquid, thereby ensuring the soaking effect and quality, and avoiding the situation where part of the dried products are not immersed in the liquid and the soaking is uneven.

[0069] It should be noted that a storage cavity is provided in the shell 1, and the folding net 3 can be stored in the storage cavity in a rolled-up manner, or can be directly retracted into the storage cavity without being rolled up. The winding manner saves more space and is more compact.

[0070] In some embodiments, a guide rail 4 and a lifting mechanism (not shown) are provided on the shell 1, and the folding net 3 is transmission-connected with the lifting mechanism, and the folding net 3 can be lifted and lowered on the guide rail 4 through the lifting mechanism.

[0071] The folding net 3 can be raised and lowered, and the height of the folding net 3 can be adjusted according to the quantity and volume of the food to adapt to different water levels (foods of different volumes and weights require different amounts of water), ensuring that the folding net 3 is always located above the liquid surface, reliably preventing the food from floating to the surface and affecting the foaming quality.

[0072] In some embodiments, the folding net 3 includes a folding mechanism and a first folding net 31 and a second folding net 32 ​​which are transmission-connected to the folding mechanism. Driven by the folding mechanism, the first folding net 31 and the second folding net 32 ​​can move toward each other to form an unfolded state, or move away from each other to form a folded state.

[0073] The folding net 3 includes a first folding net 31 and a second folding net 32 ​​which are relatively arranged on both sides of the shell 1. The two folding nets are respectively connected to the folding mechanism. Compared with the method of setting a whole piece, the first folding net 31 and the second folding net 32 ​​are unfolded or folded at the same time, which is more efficient and saves the unfolding or folding operation time.

[0074] Specifically, Figure 1 As shown, the folding net 3 is wound around the rotating shaft in a winding manner, and two sets of guide rails 4 are respectively arranged at the left and right edges of the foaming chamber 11, and both ends of the rotating shaft are arranged on the front and rear guide rails 4 to be guided and limited. The lifting mechanism can be a push rod lifting mechanism, or other lifting mechanisms in the prior art, such as a gear rack lifting mechanism, a pulley lifting mechanism, or an electromagnetic lifting mechanism.

[0075] In some embodiments, the food foaming device further comprises:

[0076] A water supply component is communicated with the foaming chamber 11 to supply water into the foaming chamber 11;

[0077] The drainage component is communicated with the foaming chamber 11 and is used for draining the water in the foaming chamber 11 .

[0078] The water supply component and the drainage component can be provided to facilitate water inlet and drainage of the foaming chamber 11 , which is more convenient than manual operation and is also convenient for intelligent control.

[0079] The water supply component includes a water pump and a water delivery pipe, the water inlet end of the water delivery pipe is connected to the outlet of the tap water pipe or the water purification device, and the water outlet end of the water delivery pipe is connected to the foaming chamber 11. The drainage component includes a drainage pipe, a solenoid valve is arranged on the drainage pipe, and the drainage pipe is connected to the bottom of the foaming chamber 11, and the water is drained by gravity; of course, the drainage component can also be provided with a water pump to improve the drainage efficiency.

[0080] In some embodiments, the food foaming device further includes an ultrasonic component 6 disposed in the foaming chamber 11 , and the ultrasonic component 6 is used for ultrasonically cleaning the foamed food.

[0081] Ultrasonic cleaning is performed on dry products. Ultrasonic vibration can easily remove impurities and dirt on the surface of dry products and in the folds of dry products, ensuring cleanliness. At the same time, since there is no shielding layer on the surface, the dry products can be completely contacted with water and soaked, and the rehydration effect of the dry products is better.

[0082] In some embodiments, the food foaming device further includes a refrigeration component 7 , which is suitable for cooling the water in the foaming chamber 11 .

[0083] For dry products that require variable temperature rehydration, after the first stage of rehydration is completed by heating and soaking, the temperature is lowered by the refrigeration component 7, and then the second stage of rehydration is completed at a lower temperature, so as to achieve variable temperature soaking of the dry products and achieve the best soaking effect.

[0084] In some embodiments, the food foaming device further includes a control unit 8 and an image recognition device 9, a weight measuring device 10 and a temperature sensing device 12 respectively connected to the control unit 8.

[0085] The image recognition device 9 can recognize information such as the type and quantity of food materials, which is used as a basis for determining control parameters such as water supply, height of the folding net 3, foaming temperature and foaming time. The image recognition device 9 can recognize the color of the food materials as a basis for determining the foaming state; the weight measuring device 10 measures the weight of the dry product before and after foaming, which is used to calculate the rehydration rate as a basis for judging whether the foaming is completed; the temperature sensing device 12 monitors the foaming temperature in real time, which is used as a control basis for the control unit 8 to control the power and switch state of the ohmic heating component 2 and the refrigeration component 7, that is, the control unit 8 receives the measurement and monitoring information of the image recognition device 9, the weight measuring device 10 and the temperature sensing device 12, judges and determines the control parameters and control logic, and then controls the water supply component, the lifting mechanism of the folding net 3, the drainage component, the ultrasonic component 6, the ohmic heating component 2 and / or the refrigeration component 7.

[0086] In some embodiments, Figure 1 As shown, the image recognition device 9 is disposed on the top of the foaming chamber 11 , the weight measuring device 10 is disposed on the bottom of the foaming chamber 11 , and the temperature sensing device 12 is disposed on the bottom of the foaming chamber 11 .

[0087] The image recognition device 9 is arranged on the top of the foaming chamber 11, and the shooting is not easily disturbed, which improves the reliability of obtaining the shape of the food. Before water intake and after drainage, the food will fall to the bottom of the foaming chamber 11 under the action of gravity. Therefore, the weight measuring device 10 is arranged on the bottom of the foaming chamber 11 to directly measure the weight, which is convenient and simple in structure. The temperature sensing device 12 is arranged at the bottom of the foaming chamber 11, and is not limited by the liquid level when measuring the temperature. The design is reasonable.

[0088] like Figure 2 As shown, the control method of the food foaming device includes conventional foaming steps:

[0089] Controlling water supply to the foaming chamber 11;

[0090] Control to start the ohmic heating component 2;

[0091] Get the real-time foaming temperature T of the food 1 , and the preset temperature T 0 Compare;

[0092] Determine whether T is satisfied 1 =T 0 ;

[0093] If so, the ohmic heating component 2 is controlled to be turned off or the heating power of the ohmic heating component 2 is controlled to be reduced to perform constant temperature foaming until the ingredients meet the foaming requirements.

[0094] After the food is put in, water is supplied to the foaming chamber 11, and then the ohmic heating component 2 is started to make the food foam and rehydrate at a specific higher temperature. 1 Equal to the preset temperature T 0 , indicating that the foaming temperature has reached the optimal foaming temperature of the food, at this time, the ohmic heating component 2 is controlled to be turned off or the heating power of the ohmic heating component 2 is controlled to be reduced to ensure that the food is at temperature T 0 The ingredients are soaked at a constant temperature until they reach the soaking requirements. Ohm heating can not only heat up quickly, but also easily control the soaking temperature, so that the ingredients can be soaked at a constant temperature, ensuring the quality of the soaking and the uniformity of the ingredients.

[0095] In some embodiments, Figure 3 As shown, if T 1 <T 0 , then the ohmic heating component 2 is controlled to heat at the original heating power or increase the heating power until T 1 =T 0 .

[0096] When the foaming temperature does not reach the preset foaming temperature, the ohmic heating component 2 is controlled to heat according to the original heating power or increase the heating power until the foaming temperature requirement is met.

[0097] Furthermore, if T 1 >T 0 , the ohmic heating component 2 is controlled to be turned off and the over-temperature alarm is controlled to be activated. When the foaming temperature exceeds the preset foaming temperature, the ohmic heating component 2 is controlled to be turned off to stop heating, and the over-temperature alarm is activated to prevent over-temperature from affecting the foaming quality and nutritional value.

[0098] In some embodiments, achieving the foaming requirement includes:

[0099] Obtain image information of soaked food and compare it with built-in images;

[0100] Determine whether the similarity between the acquired image information and the image built into the control unit 8 is ≥ 99%;

[0101] If not, continue to control the constant temperature until the similarity is ≥99%;

[0102] and / or,

[0103] Get the initial weight w of the food 0 and the weight of the food after drainage w n , calculate the rehydration rate Then with the preset rehydration rate Rf 0 Make a comparison;

[0104] Determine whether Rf=Rf 0 ;

[0105] If not, control the temperature to continue to bubble until Rf = Rf 0 .

[0106] The built-in image contains the state and color information of the food after the food is soaked. If the similarity between the acquired food image information and the built-in image of the control unit 8 is ≥99%, it indicates that the food has reached the soaking requirement. The rehydration rate Rf can also be calculated by the weight change and compared with the preset rehydration rate Rf 0 Compare and preset rehydration rate Rf 0 It is the rehydration rate when the foaming requirements are met. This method has a high accuracy. You can also use image judgment combined with rehydration rate judgment for double confirmation and higher reliability.

[0107] In some embodiments, Figure 4 As shown, before the control starts the conventional soaking step, it also includes the step of judging the soaking of ingredients:

[0108] Get food type information and compare it with built-in food types;

[0109] Determine whether the ingredients need to be soaked in stages;

[0110] If yes, control the operation of the staged foaming step;

[0111] If not, control runs the normal foaming step.

[0112] In order to adapt to the soaking characteristics of different dry products, before soaking, determine whether the ingredients should be soaked in conventional heating or in stages at variable temperatures, so that different soaking steps can be selected according to the characteristics of the ingredients, so that the dry products can achieve the best soaking quality, ensuring the nutritional value while improving the taste.

[0113] In order to achieve the best soaking quality, dried products generally need to be heated and soaked (also called hot soaking). Dry products suitable for hot soaking include dried shiitake mushrooms and dried black fungus. However, some dried products have better quality after being soaked in stages with variable temperatures. Variable temperature soaking refers to variable temperature rehydration (i.e. hot soaking + cold soaking). Dry products suitable for hot soaking + cold soaking include dried sea cucumbers and dried abalone. The control unit 8 can preset the soaking methods of different types of dried products to adapt to the characteristics and soaking needs of various dried products.

[0114] In some embodiments, Figure 5 As shown, the staged foaming includes the following steps:

[0115] Control and run the routine foaming steps;

[0116] Control drainage;

[0117] Control and run the variable temperature foaming step.

[0118] During staged foaming, first run the conventional foaming steps to heat and foam, drain the water after completion, and then control the variable temperature foaming to save energy.

[0119] Further, the temperature-variable foaming comprises the following steps:

[0120] Controlling water supply to the foaming chamber 11;

[0121] Control to start the refrigeration component 7;

[0122] Get the food soaking temperature T 2 , and the preset temperature T 00 Compare;

[0123] Determine whether T is satisfied 2 =T 00 ;

[0124] If so, the refrigeration component 7 is controlled to perform constant temperature soaking until the food reaches the variable temperature soaking requirement.

[0125] When the temperature is changed, the refrigeration component 7 is controlled to start cooling, so that the food is soaked at a lower temperature. The preset temperature T 00 It is the optimal cold brewing temperature for ingredients that need to be cold brewed at variable temperatures. 2 =T 00 It indicates that the optimal cold brewing temperature has been reached. At this time, constant temperature brewing is carried out until the ingredients meet the brewing requirements.

[0126] In some embodiments, the conventional foaming step further includes a cleaning step:

[0127] Get information about the type, quantity, color, and weight of ingredients;

[0128] Determine a cleaning model, and determine the cleaning model according to the type, quantity, color and weight information of the acquired food;

[0129] Control the water supply component, the folding mechanism of the folding net 3, the lifting mechanism of the folding net 3, and the ultrasonic component 6 to operate according to the determined cleaning model parameters until the cleaning is completed;

[0130] Control drainage.

[0131] Wash the food before soaking to prevent impurities and dirt from forming an obstruction layer on the surface of the food. After the washing process, the food is highly clean and the dry products can be fully in contact with water for soaking, further improving the soaking quality.

[0132] In one embodiment, the utility model provides a food material foaming device for realizing intelligent foaming of dry products by ohmic heating, the device comprising an ohmic heating component 2, a refrigeration component 7, a temperature sensing device 12, an ultrasonic component 6, a weight measuring device 10, a driving device (a lifting mechanism, a water supply component and a drainage component of the folding net 3), an image recognition device 9 and a control unit 8. The connection relationship between the control unit 8 and the ohmic heating component 2, the refrigeration component 7, the temperature sensing device 12, the ultrasonic component 6, the weight measuring device 10, the driving device (the lifting mechanism, the water supply component and the drainage component of the folding net 3) and the image recognition device 9 is shown in FIG. Figure 7 .

[0133] in:

[0134] The ohmic heating component 2 is connected to the control unit 8 and is responsible for heating the water during the heating and foaming process. The positive plate 21 and the negative plate 22 are respectively located on both sides of the outside of the foaming chamber 11 and are composed of titanium plates. The ohmic heating component 2 can quickly heat the water temperature to the set temperature.

[0135] The refrigeration assembly 7 is connected to the control unit 8 and is responsible for cooling during the low-temperature foaming process. The temperature sensing device 12 is located at the bottom of the foaming chamber 11 and is responsible for monitoring the foaming water temperature. The temperature signal is converted into an electrical signal and fed back to the control unit 8.

[0136] The bottom of the foaming chamber 11 is provided with an ultrasonic component 6 and a weight measuring device 10. The ultrasonic component 6 mainly plays a role in the cleaning stage and is used for ultrasonic cleaning. The weight measuring device 10 records the weight of the food (including the initial weight w 0 and the weight of the food after each drainage w n ) and fed back to the control unit 8.

[0137] The foaming chamber 11 includes a water inlet 51 and a water outlet 52, which are connected to the water supply component and the drainage component respectively. The liftable folding net 3 includes a first folding net 31 ( Figure 1 The left side of the middle part is not unfolded) and the second folding net 32 ​​( Figure 1 The folding net 3 is located inside the foaming chamber 11, and the folding type is for the convenience of placing and taking out materials. When not working, the folding net 3 is located at the upper position on both sides and is in a folded state. When working, the folding net 3 is slowly unfolded and raised and lowered along the guide rails 4 on both sides of the foaming chamber 11.

[0138] The image recognition device 9 is located at the top of the foaming chamber 11 and is responsible for collecting the state of the food, including the size, color and quantity of the food.

[0139] The control unit 8 receives information from the image recognition device 9, the weight measuring device 10 and the temperature sensing device 12, and makes feedback adjustments after processing, and issues control instructions to control the operation of the driving device, the ohmic heating component 2, the refrigeration component 7 and the ultrasonic component 6.

[0140] like Figure 6 As shown, the control method for realizing intelligent foaming of food using ohmic heating includes the following process:

[0141] After the food enters the foaming chamber 11, the image recognition device 9 located at the top of the foaming chamber 11 starts to collect food data, and after feeding it back to the control unit 8, the data operation unit in the control unit 8 calculates and extracts the relevant database to obtain the current food type, volume / weight, color, and quantity information;

[0142] The weight measuring device 10 measures the weight of the food material and feeds back to the control unit 8;

[0143] The control unit 8 starts a specific cleaning program according to the type of food and other information, and sends instructions to the driving device and the ultrasonic component 6. The water supply component takes in water from the water inlet 51 according to the instruction and the required volume, and the metal folding net 3 slowly unfolds and then drops to the specified position. The ultrasonic component 6 starts working according to the instruction, and after the ultrasonic component 6 completes the instruction, the drainage component drains water.

[0144] (1) When ingredients require hot soaking + cold soaking

[0145] Start the first stage of the soaking process. Add water according to the required volume. The required volume is set in advance in the program. The material-water ratio will affect the soaking effect. Different types of ingredients and different weights of ingredients will have different corresponding water intake volumes. The control unit 8 will preset the program. After identifying the food information, it will calculate the corresponding water supply according to the food type and weight information.

[0146] The control unit 8 starts the ohmic heating component 2 (voltage regulator power supply), and the positive plate 21 and the negative plate 22 generate an electric field for ohmic heating. The control unit 8 determines the heating and foaming temperature according to the food information. Under the action of the electric field, the environment where the food is located quickly reaches the preset temperature, and the temperature sensing device 12 detects it and feeds it back to the control unit 8. The control unit 8 adjusts the voltage to keep the water temperature constant at a certain temperature.

[0147] It should be noted that during the constant temperature soaking process, the water can be changed at regular intervals to ensure that the food is better expanded in a clean, impurity-free, and corruption-free environment. After the food soaking requirements are met, the voltage regulator of the ohmic heating component 2 is turned off and the ohmic heating component 2 stops working. The water change time for each food is different. Taking dried seafood products as an example, the water change time interval can be set to 1 hour. The water change interval for dried mushroom products will be shorter than that for dried seafood products. Some dried products do not even need to change water during the soaking process.

[0148] The drainage component drains water according to the instruction, starts the second stage of the soaking procedure, supplies water according to the required volume, and the refrigeration component 7 works according to the instruction of the control unit 8, soaks under certain low temperature conditions, and changes water according to the preset time interval of the program until the soaking requirements are met, and the refrigeration component 7 stops working. For the preset time interval, because the soaking time required for each ingredient is different, some ingredients require a long soaking time, such as sea cucumbers and abalone, which require several days, so in order to ensure water quality, it is necessary to change water midway. Some ingredients have a relatively short soaking time, such as bean curd sticks, fungus, white fungus, etc., and do not need to change water at this time or the water change time interval is short.

[0149] The water supply and drainage system drains the water, the folding net 3 is folded back to its original position, and the foaming is completed.

[0150] (2) When the ingredients only need to be heated and soaked

[0151] The control unit 8 determines the heating and soaking temperature according to the food information. Under the action of the electric field, the environment where the food is located quickly reaches the preset temperature, and the temperature sensing device 12 detects and feeds back to the control unit 8, and the control unit 8 adjusts the voltage to keep the water temperature constant at a certain temperature. When the constant temperature is soaked, the water can be changed at regular intervals until the food soaking requirements are met, the voltage regulator power is turned off, and the ohmic heating component 2 stops working.

[0152] The water supply assembly drains water from the water outlet 52, the folding net 3 is folded back to its original position, and the foaming is completed.

[0153] In addition to collecting data after the food is put in, the image recognition device 9 and the weight measuring device 10 also collect data after the water is drained each time the soaking program is started. The data is fed back to the control unit 8, which makes a judgment based on the judgment model after calculation and issues a control instruction.

[0154] The judgment model is established based on the known types of dry products, colors of dry products, quantity of dry products, weight of dry products, the steps required to achieve the best degree of foaming (cold foaming / hot foaming / hot foaming + cold foaming), the corresponding food state (color, weight) and rehydration rate to achieve the best degree of foaming. The foaming process is actually the process of rehydration of dry products, that is, the process of absorbing water from the outside. During the foaming process, the weight, color, structure, and nutritional components of the dry products change. The above indicators are generally used to evaluate whether the foaming is completed. The rehydration rate is used to characterize the water absorption characteristics of dry products. During the foaming process, the amount of water absorbed by the food will show an upward trend and then gradually flatten, which means that the water absorption is close to saturation. This value can be used as one of the indicators to judge whether the foaming is complete.

[0155] Establishment of judgment model: Given different types, colors, quantities, weights of dried products, the steps required to achieve the best swelling degree (hot swelling / hot swelling + cold swelling), the food state (color, weight) and rehydration rate corresponding to the best swelling degree, establish a data set, output the swelling completion value, and set a threshold. When the program determines that the swelling threshold is reached, the swelling is complete.

[0156]

[0157] Although the embodiments of the present invention are described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention, and such modifications and variations are all within the scope defined by the appended claims.

Claims

1. A food material foaming device, characterized in that: include: A shell (1), wherein a foaming chamber (11) is formed in the shell (1); An ohmic heating component (2) is arranged on the housing (1) and is used to heat and foam the dry product in the foaming chamber (11). The ohmic heating component (2) can form an ohmic heating circuit with the dry product and foaming liquid in the foaming chamber (11).

2. The food foaming device according to claim 1, characterized in that: The ohmic heating component (2) comprises: power supply; A positive electrode plate (21), arranged on a first side of the foaming chamber (11) and connected to the positive electrode of the power source; A negative electrode plate (22) is arranged on the second side of the foaming chamber (11) opposite to the positive electrode plate (21) and is connected to the negative electrode of the power source.

3. The food foaming device according to claim 1, characterized in that: A folding net (3) is arranged in the shell (1), and the folding net (3) has an unfolded state in which it is spread on the upper part of the foaming chamber (11) and a folded state in which it is stored in the shell (1).

4. The food foaming device according to claim 3, characterized in that: The shell (1) is provided with a guide rail (4) and a lifting mechanism, the folding net (3) is transmission-connected to the lifting mechanism, and the folding net (3) can be lifted and lowered on the guide rail (4) by the lifting mechanism.

5. The food foaming device according to claim 3, characterized in that: The folding net (3) comprises a folding mechanism and a first folding net (31) and a second folding net (32) which are transmission-connected to the folding mechanism. Driven by the folding mechanism, the first folding net (31) and the second folding net (32) can move towards each other to form the unfolded state, or move away from each other to form the folded state.

6. The food foaming device according to claim 1, characterized in that: The food material foaming device also includes: A water supply component, connected to the foaming chamber (11) to supply water into the foaming chamber (11); A drainage component is communicated with the foaming chamber (11) and is used to drain water from the foaming chamber (11).

7. The food foaming device according to claim 1, characterized in that: The food foaming device further comprises an ultrasonic component (6) arranged in the foaming chamber (11), and the ultrasonic component (6) is used for ultrasonically cleaning the foamed food.

8. The food foaming device according to claim 1, characterized in that: The food foaming device further comprises a refrigeration component (7), wherein the refrigeration component (7) is suitable for cooling the water in the foaming chamber (11).

9. The food foaming device according to any one of claims 1 to 8, characterized in that: The food material foaming device further comprises a control unit (8) and an image recognition device (9), a weight measuring device (10) and a temperature sensing device (12) respectively connected to the control unit (8).

10. The food foaming device according to claim 9, characterized in that: The image recognition device (9) is arranged on the top of the foaming chamber (11), the weight measuring device (10) is arranged on the bottom surface of the foaming chamber (11), and the temperature sensing device (12) is arranged on the bottom of the foaming chamber (11).

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