A cooking apparatus

Abstract

The application provides a cooking device, belonging to the technical field of cooking. A carrier table is arranged in a cooking main body; a cover body can be arranged on the carrier table or removed from the carrier table; an ion generation module includes an emitter for emitting ions; when the cover body is in a first state of being arranged on the carrier table, the cover body and the carrier table form a cooking cavity, and the emitter is at least partially located in the cooking cavity; and the emission direction of the emitter is used for limiting the ions emitted by the emitter from blowing downward to the carrier table. The emitter directly emits ions into the cooking cavity, and the ions can act as condensation nuclei of steam, so that the steam is condensed and settled on the surface of food, the water loss of the food during cooking is reduced, and the food is less dry. The emission direction of the emitter is used for limiting the ions emitted by the emitter from blowing downward to the carrier table, so that the ion wind sprayed by the emitter does not directly blow to the upper surface of the food, the water loss of the upper surface of the food caused by the ion wind directly blowing to the upper surface of the food is reduced, and the upper surface of the food is less dry.

Description

Technical Field

[0001] This application relates to the field of cooking technology, and more particularly to a cooking apparatus. Background Technology

[0002] In related technologies, foods rich in protein and low in fat are cooked using steaming or boiling processes to reduce the use of oil and other ingredients, thus achieving the nutritional requirements of low fat, low salt, and high protein. While cooking devices can heat food, steaming or boiling methods can easily overheat, causing excessive moisture loss and resulting in dry, tough food that is difficult to swallow. Utility Model Content

[0003] This application provides a cooking apparatus to reduce moisture loss in food.

[0004] The technical solution of this application embodiment is implemented as follows: This application provides a cooking apparatus, including: The main cooking ingredient; A platform is provided on the cooking body; The cover has a first state of being placed on the platform and a second state of being removed from the platform. When the cover is in the first state, the cover and the platform form a cooking cavity. An ion generating module includes an emitter for emitting ions. When the cover is in a first state, the emitter is at least partially located within the cooking cavity, and the emission direction of the emitter is used to limit the ions emitted by the emitter to blow downward toward the stage.

[0005] In some embodiments, the firing direction of the transmitter is parallel to the horizontal plane of the platform, or the firing direction of the transmitter is not perpendicular to the surface of the platform facing the cooking cavity.

[0006] In some embodiments, the transmitter is located on one side of the cooking cavity along the radial direction of the stage toward the cavity wall of the cooking cavity.

[0007] In some embodiments, the transmitter is a rod-shaped structure, and the transmission direction of the transmitter is the length direction of the transmitter.

[0008] In some embodiments, the transmitter is mounted on the cover.

[0009] In some embodiments, the ion generating module further includes a connection switch, an output line, and a voltage supply. The two ends of the output line are electrically connected to the emitter and the voltage supply, respectively. The connection switch is disposed on the output line. When the cover is in the first state, the connection switch connects the output line. When the cover is in the second state, the connection switch disconnects the output line.

[0010] In some embodiments, the connection switch includes a plug and a sleeve, the plug being movable relative to the sleeve to engage or disengage the plug with the sleeve, the plug being mounted on the cover, the sleeve being mounted on the cooking body, and the output line including a first sub-output line and a second sub-output line, the first sub-output line connecting the plug to the transmitter, and the second sub-output line connecting the sleeve to the voltage supply. When the cover is in the first state, the plug is inserted into the sleeve to electrically connect the first sub-output line and the second sub-output line; when the cover is in the second state, the plug is disengaged from the sleeve.

[0011] In some embodiments, the transmitter is mounted on the cooking body.

[0012] In some embodiments, the launcher is located below the cooking cavity, the platform has a mounting hole, and the launcher extends at least partially through the mounting hole into the cooking cavity.

[0013] In some embodiments, the ion generating module further includes a voltage supply electrically connected to the emitter to apply a voltage for ionization to the emitter, the voltage supply being disposed in the cooking body.

[0014] In some embodiments, the cooking body has a steam module located below the platform, the steam module being used to input steam into the cooking cavity.

[0015] The embodiments of this application have the following beneficial effects: This application provides a cooking device in which, when the cover is in a first state, the emitter is at least partially located inside the cooking chamber. The emitter directly emits ions into the cooking chamber, and the ions act as condensation nuclei for steam, causing the steam to condense and settle onto the food surface. This reduces moisture loss from the food during cooking and the amount of steam emitted from the cooking chamber, thus reducing food dryness and improving its tenderness. The charged amino acid groups in the food can move out in the corresponding direction under the influence of an ionized electric field, thereby accelerating the release of umami substances such as amino acids and enhancing the flavor of the food. The emission direction of the emitter is used to limit the downward blowing of the emitted ions towards the platform. The emitter's emission direction is directed towards other positions inside the cooking chamber besides the platform. The emitter does not emit ions from top to bottom towards the platform, and the ionized air jetted by the emitter does not directly blow onto the food surface, reducing moisture loss from the food surface caused by the ionized air directly blowing onto the food surface and reducing food dryness. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application, showing the case where the launcher is facing upwards; Figure 2 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application. The diagram shows the launch direction of the launcher being horizontal, and the launcher is located at the top of the cooking cavity. Figure 3 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application. The diagram shows the case where the launching direction of the launcher is horizontal, and the launcher is located on the side wall of the cooking cavity along the radial direction of the tray. Figure 4 for Figure 3 Enlarged view at point A in the middle; Figure 5 for Figure 3 Enlarged view at point B; Figure 6 This is a schematic diagram of temperature changes inside the cooking cavity according to an embodiment of this application. The horizontal axis represents time, and the vertical axis represents the temperature inside the cooking cavity. Figure 7 This is a schematic diagram of the operation of the ion generating module according to an embodiment of this application. The horizontal axis represents time, and the vertical axis represents the working intensity of the ion generating module.

[0017] Explanation of reference numerals in the attached figures 1. Cooking main body; 11. Steam module; 2. Platform; 3. Ion emission module; 31. Emitter; 32. Connecting switch; 321. Connector; 322. Sleeve; 33. Voltage supply unit; 34. Output line; 341. First sub-output line; 342. Second sub-output line; 35. Insulating component; 4. Cover; 41. Cooking cavity; 42. Mounting slot; R1. Up and down direction; R2. Emitter emission direction. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0019] The specific technical features described in the specific embodiments can be combined in any suitable manner without contradiction. For example, different combinations of specific technical features can form different embodiments and technical solutions. To avoid unnecessary repetition, the various possible combinations of the specific technical features in this application will not be described separately.

[0020] In the following description, the terms "first," "second," etc., are used merely to distinguish different objects and do not indicate that the objects have the sameness or relationship. It should be understood that the directional descriptions "above," "below," "outside," and "inside" refer to the directions in normal use, while "left" and "right" refer to the left and right directions shown in the corresponding diagrams, which may or may not be the left and right directions in normal use.

[0021] It should be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. "A plurality of" means two or more.

[0022] In related technologies, cooking devices cook food by steaming or boiling. During the cooking process, the steam in the cooking chamber rises and is discharged from the cooking chamber. The steam does not settle on the food, and the food loses moisture with the steam, causing the food to become dry.

[0023] This application provides a cooking apparatus; please refer to [link to relevant documentation]. Figures 1-3 The cooking device includes a cooking body 1, a platform 2, a cover 4, and an ion generating module. The platform 2 is disposed on the cooking body 1. The cover 4 has a first state of covering the platform 2 and a second state of being removed from the platform 2. When the cover 4 is in the first state, the cover 4 and the platform 2 form a cooking cavity 41. The ion generating module includes an emitter 31 for emitting ions. When the cover 4 is in the first state, the emitter 31 is at least partially located in the cooking cavity 41. The emission direction R2 of the emitter is used to limit the ions emitted by the emitter 31 to blow downward toward the platform 2.

[0024] It should be noted that the cover 4 is movable relative to the stage 2.

[0025] For example, the cover 4 is disposed on the cooking body 1.

[0026] For example, the cover 4 is disposed on the stage 2.

[0027] For example, the cover 4 is detachably mounted to the cooking body 1.

[0028] For example, the platform 2 is detachably mounted to the cooking body 1, and the platform 2 is movable relative to the cooking body 1.

[0029] For example, the cover 4 is located above the stage 2.

[0030] For example, the ions emitted by emitter 31 are positive or negative ions.

[0031] In this embodiment, when the cover 4 is in the first state, the emitter 31 is at least partially located inside the cooking cavity 41. The emitter 31 directly emits ions into the cooking cavity 41. The ions can act as condensation nuclei for steam, causing the steam to condense and settle onto the food surface, reducing moisture loss during cooking and the amount of steam emitted from the cooking cavity 41, thus reducing food dryness and improving food tenderness. The amino acid groups in the food are charged and can move out in the corresponding direction under the influence of the ionized electric field, thereby accelerating the precipitation of umami substances such as amino acids in the food and enhancing the flavor of the food. The emission direction R2 of the emitter is used to limit the ions emitted by the emitter 31 from blowing downward toward the platform 2. The emission direction of the emitter 31 is directed toward other positions inside the cooking cavity 41 except for the platform 2. The emitter 31 does not emit ions from top to bottom toward the platform 2. The ion wind ejected by the emitter 31 will not blow directly onto the upper surface of the food, reducing moisture loss on the upper surface of the food caused by the ion wind blowing directly onto the upper surface of the food, thus reducing food dryness.

[0032] In some embodiments, the cooking apparatus is used to steam or boil food.

[0033] For example, the food is a large piece of meat that is rich in protein and low in fat.

[0034] For example, the food is chicken breast.

[0035] In some embodiments, please refer to Figures 1-3 The launch direction R2 of the launcher is parallel to the horizontal plane of the platform 2, or the launch direction R2 of the launcher is not perpendicular to the surface of the platform 2 facing the cooking cavity 41.

[0036] For example, the launching direction R2 of the launcher is parallel to the horizontal plane, and the launcher 31 is located above the cooking cavity 41.

[0037] For example, the firing direction R2 of the transmitter is not perpendicular to the surface of the platform 2 facing the cooking cavity 41.

[0038] For example, the firing direction R2 of the transmitter is horizontal and directed toward the center of the cooking cavity 41.

[0039] For example, the transmitter 31 is positioned above the upper surface of the food along the vertical direction R1. In this embodiment, the emission direction R2 of the emitter is parallel to the horizontal plane. The ion wind ejected by the emitter 31 is located above or to the side of the food's upper surface. The likelihood of the ion wind ejected by the emitter 31 directly blowing onto the food's upper surface is low, reducing the likelihood of the food's upper surface drying out. The emission direction R2 of the emitter is not perpendicular to the surface of the platform 2 facing the cooking cavity 41. The ion wind ejected by the emitter 31 will almost never directly blow onto the food's upper surface, thus almost eliminating the problem of the food's upper surface drying out. The ion wind ejected by the emitter 31 can achieve negative ion vapor deposition in the cooking cavity 41, keeping the food moist and tender.

[0040] In some embodiments, the transmitter 31 emits in the direction R2 upwards.

[0041] It should be noted that the upward direction of the transmitter 31's launch direction R2 can be directly above the vertical direction R1, or it can be diagonally upward.

[0042] In this embodiment, the emission direction R2 of the emitter 31 is upward. The ion wind ejected by the emitter 31 will not blow directly onto the upper surface of the food, and will hardly cause the upper surface of the food to dry out. The ion wind ejected by the emitter 31 may blow towards the lower surface of the food. The lower surface of the food is more likely to come into contact with water and water vapor. The lower surface of the food has more moisture. The upward blowing of the ion wind ejected by the emitter 31 towards the lower surface of the food has little impact on the drying of the lower surface of the food.

[0043] In some embodiments, please refer to Figures 1-5 The launcher 31 is located on the side of the cooking cavity 41 facing the cavity wall of the cooking cavity 41 along the radial direction of the platform 2.

[0044] For example, the radial direction of stage 2 is generally horizontal.

[0045] For example, the launcher 31 is located on the cavity wall of the cooking cavity 41 along the radial direction of the stage 2.

[0046] In this embodiment, the food is usually placed in the middle of the cooking cavity 41. The transmitter 31 is located on the side of the cooking cavity 41 facing the cavity wall of the cooking cavity 41 along the radial direction of the platform 2. The transmitter 31 is close to the outside of the cooking cavity 41. The transmitter 31 will not occupy the space in the middle of the cooking cavity 41, thus reducing the obstruction of the food in the cooking cavity 41 by the transmitter 31.

[0047] It is understood that the launcher 31 is not limited to being located on the side of the cooking cavity 41 facing the cavity wall of the cooking cavity 41 along the radial direction of the platform 2. Exemplarily, the launcher 31 is located on the side of the cooking cavity 41 facing away from the cavity wall of the cooking cavity 41 along the radial direction of the platform 2.

[0048] In some embodiments, please refer to Figure 5 The transmitter 31 is a rod-shaped structure, and the launching direction R2 of the transmitter is the length direction of the transmitter 31.

[0049] For example, the transmitter 31 is needle-shaped.

[0050] For example, the emitter 31 has a brush-shaped tip.

[0051] In this embodiment, the transmitter 31 is a rod-shaped structure, and the emission direction R2 of the transmitter is the length direction of the transmitter 31, which facilitates the discharge at the tip of the transmitter 31 and the ionization of the air in the cooking cavity 41 by the transmitter 31 to generate ions.

[0052] In some embodiments, please refer to Figures 2-5 The transmitter 31 is installed on the cover 4.

[0053] For example, the transmitter 31 is mounted on the cover 4, and the transmitter's emission direction R2 is parallel to the horizontal plane.

[0054] In this embodiment, the transmitter 31 is mounted on the cover 4, and the food is placed on the platform 2, which reduces interference between the transmitter 31 and the food on the platform 2 and facilitates the placement of the food.

[0055] In some embodiments, please refer to Figures 2-5 The ion generating module also includes a connection switch 32, an output line 34, and a voltage supply 33. The voltage supply 33 is used to apply voltage to the emitter 31. The two ends of the output line 34 are electrically connected to the emitter 31 and the voltage supply 33, respectively. The connection switch 32 is located on the output line 34. When the cover 4 is in the first state, the connection switch 32 turns on the output line 34. When the cover 4 is in the second state, the connection switch 32 turns off the output line 34.

[0056] It should be noted that the voltage supply 33 is used to output voltage to the transmitter 31. The voltage supply 33 can ionize substances such as air by changing the voltage; the output line 34 conducts the voltage output by the voltage supply 33 to the transmitter 31, and the transmitter 31 uses the voltage to ionize substances such as air to generate ions.

[0057] It should be noted that when the connection switch 32 is connected to the output line 34, the ion generating module forms a circuit, and the emitter 31 can ionize the air in the cooking cavity 41 to generate ions; when the connection switch 32 is disconnected from the output line 34, the ion generating module forms an open circuit, and the emitter 31 cannot emit ions.

[0058] For example, voltage supply 33 can increase voltage.

[0059] For example, the voltage output by the voltage supply 33 can be either a positive voltage or a negative voltage.

[0060] For example, the voltage output by the voltage supply 33 is an absolute value of 2kV to 10kV, where kV stands for kilovolt.

[0061] For example, the absolute value of the voltage output by voltage supply 33 is 3kV to 7kV.

[0062] In this embodiment, the connection switch 32 is located on the output line 34. When the cover 4 is in the first state, the connection switch 32 connects the output line 34. When the cover 4 is in the second state, the connection switch 32 disconnects the output line 34. When the cover 4 is removed from the platform 2, the emitter 31 cannot emit ions. This makes it easier to control the emitter 31 to emit ions according to the state of the cover 4, thereby improving the safety of the cooking device.

[0063] It is understood that the ion generating module is not limited to setting the connection switch 32. Exemplarily, the output line 34 remains on.

[0064] In some embodiments, please refer to Figures 2-5 The cover 4 has a mounting groove 42, and the output line 34 is at least partially located within the mounting groove 42.

[0065] For example, the mounting slot 42 is spaced apart from the cooking cavity 41.

[0066] In some embodiments, please refer to Figures 2-4The connection switch 32 includes a connector 321 and a sleeve 322. The connector 321 moves relative to the sleeve 322 to allow the connector 321 to be inserted into or separated from the sleeve 322. The connector 321 is mounted on the cover 4, and the sleeve 322 is mounted on the cooking body 1. The output line 34 includes a first sub-output line 341 and a second sub-output line 342. The first sub-output line 341 connects the connector 321 to the transmitter 31, and the second sub-output line 342 connects the sleeve 322 to the voltage supply 33. When the cover 4 is in the first state, the connector 321 is located inside the sleeve 322 to allow the first sub-output line 341 to be electrically connected to the second sub-output line 342. When the cover 4 is in the second state, the connector 321 is separated from the sleeve 322.

[0067] For example, voltage supply 33 and second sub-output line 342 are disposed in cooking body 1.

[0068] In this embodiment, when the cover 4 is in the first state, the connector 321 is located inside the sleeve 322 to electrically connect the first sub-output line 341 and the second sub-output line 342. When the cover 4 is in the second state, the connector 321 is separated from the sleeve 322, the first sub-output line 341 and the second sub-output line 342 are disconnected, the emitter 31 cannot emit ions, the connector 321 is installed on the cover 4, and the sleeve 322 is installed on the cooking body 1. The connector 321 and the sleeve 322 are installed respectively, so that the cover 4 can be completely separated from the cooking body 1, and the cover 4 can move more flexibly.

[0069] It is understood that the connection switch 32 is not limited to including the plug 321 and the sleeve 322. By way of example, the connection switch 32 is a relay.

[0070] In some embodiments, please refer to Figure 1 The transmitter 31 is installed on the cooking body 1.

[0071] For example, the cooking body 1 is at least partially located below the platform 2.

[0072] In this embodiment, the transmitter 31 is installed on the cooking body 1, and the moving cover 4 and the platform 2 will not affect the ion generating module, making it convenient to open the cover 4.

[0073] It is understood that the transmitter 31 is not limited to being installed on the cooking body 1. Exemplarily, the transmitter 31 is installed on the platform 2.

[0074] In some embodiments, please refer to Figure 1 The launcher 31 is located below the cooking cavity 41, and the platform 2 has a mounting hole through which the launcher 31 extends into the cooking cavity 41.

[0075] For example, the transmitter 31 is located below the cooking cavity 41, and the transmitter's firing direction R2 is vertically upward.

[0076] In this embodiment, the emitter 31 is located below the cooking cavity 41, increasing the distance between the emitter 31 and the upper surface of the food, reducing the drying of the food surface caused by the ion wind ejected by the emitter 31. The platform 2 has a mounting hole, through which the emitter 31 extends into the cooking cavity 41 at least partially. The connecting structure for connecting the emitter 31 can be located below the platform 2, reducing interference of the connecting structure with food or steam inside the cooking cavity 41.

[0077] It is understood that the transmitter 31 is not limited to being located below the cooking cavity 41. Exemplarily, the transmitter 31 is located above the cooking cavity 41.

[0078] In some embodiments, please refer to Figures 1-5 The ion generating module includes an insulating component 35, which is installed on the cooking body 1 or the cover 4 and is sleeved on the emitter 31.

[0079] For example, the insulating element 35 is made of silicone.

[0080] For example, the insulating element 35 snaps onto the inner wall of the cooking body 1.

[0081] For example, the insulating element 35 is embedded in the groove wall of the mounting groove 42.

[0082] In some embodiments, please refer to Figures 1-3 The ion generating module also includes a voltage supply 33, which is electrically connected to the emitter 31 to apply a voltage to the emitter 31 for ionization and ion generation. The voltage supply 33 is disposed in the cooking body 1.

[0083] It should be noted that the cooking body 1 has a power supply interface for supplying power to the cooking device, and the voltage supply unit 33 is electrically connected to the power supply interface.

[0084] For example, the voltage supply 33 is disposed below the stage 2.

[0085] In this embodiment, the voltage supply 33 is disposed on the cooking body 1, so that the cooking body 1 can provide power to the voltage supply 33. The cover 4 may not be equipped with electrical components, thus simplifying the structure of the cover 4.

[0086] It is understood that the voltage supply 33 is not limited to being disposed on the cooking body 1. Exemplarily, the voltage supply 33 is disposed on the lid 4.

[0087] In some embodiments, please refer to Figures 1-3The cooking body 1 has a steam module 11, which is located below the platform 2 and is used to input steam into the cooking cavity 41.

[0088] It should be noted that the steam module 11 is used to generate water vapor.

[0089] For example, the stage 2 has a vent for steam to pass through.

[0090] In this embodiment, the cooking body 1 has a steam module 11 located below the platform 2. The steam module 11 is used to input steam into the cooking cavity 41, which can steam the food in the cooking cavity 41.

[0091] It is understandable that the cooking unit 1 may not need to have a steam module 11.

[0092] This application provides a method for controlling a cooking device, including: Rapid heating phase: Steam module 11 is turned on, generating steam that enters cooking chamber 41, and the cooking chamber 41 begins to heat up. Ion generation module is turned on, and the ion generation module supplies power to the emitter at voltage V1. Ion generation module is continuously or intermittently turned on. The total duration of intermittently turned on is more than 50% of the total duration of the rapid heating phase. When the temperature in cooking chamber 41 reaches T1, the next phase begins.

[0093] The absolute value of V1 is in the range of 2kV to 10kV.

[0094] Where T1 is greater than or equal to 95℃, and ℃ represents degrees Celsius.

[0095] Humidifying cooking stage: Steam module 11 is turned on, generating steam that enters the cooking chamber 41. The cooking chamber 41 maintains a saturated steam temperature. The ion generation module continues to work, supplying power to the emitter at voltage V2. The ion generation module is turned on intermittently, with the total intermittent time being less than 50% of the total duration of this stage. Cooking ends when the food is cooked.

[0096] The absolute value of V2 is in the range of 2kV to 10kV.

[0097] The saturated steam temperature is the highest temperature that steam can reach under the corresponding gas pressure.

[0098] In this embodiment, during the rapid heating phase, ions are released in the cooking cavity 41 to condense water vapor, forming large water droplets that settle onto the food surface, reducing moisture evaporation. The ions within the cooking cavity 41 reduce moisture loss and cause more sarcoplasmic proteins in meat to dissolve in water, further minimizing sarcoplasmic protein loss. During the moisturizing cooking phase, the higher temperature within the cooking cavity 41 accelerates sarcoplasmic protein coagulation, blocking moisture evaporation channels and resulting in tender meat. The intermittent operation of the ion generating module reduces moisture loss, decreases steam emissions from the cooking cavity 41, and prevents food from drying out and turning yellow. During the rapid heating phase, the total duration of the intermittent operation of the ion generating module is greater than 50% of the total duration of the rapid heating phase, which helps reduce moisture loss from the food and the cooking cavity 41. During the moisturizing cooking phase, the intermittent operation of the ion generating module, with the total intermittent operation time less than 50% of the total duration of this phase, reduces condensation on the platform 2.

[0099] Please see Figure 6 After the temperature inside the cooking chamber 41 rises rapidly to the saturated steam temperature in the early stage of cooking, the temperature inside the cooking chamber 41 remains basically unchanged.

[0100] Please see Figure 7 , Figure 7 In the diagram, 'a' represents the rapid heating stage and 'b' represents the moisturizing cooking stage. During the rapid heating stage, the ion generation module in the dark area of ​​the diagram has a working intensity greater than 0, indicating that the ion generation module is activated. During the moisturizing cooking stage, the ion generation module in the blank area has a working intensity of 0, indicating that the ion generation module is deactivated. The alternating arrangement of the dark and blank areas indicates that the ion generation module is activated intermittently.

[0101] In some embodiments, the cooking apparatus includes a thermometer for measuring the temperature of steam inside the cooking chamber 41, the thermometer being disposed inside the cooking chamber 41.

[0102] For example, the temperature sensor is located near the cover 4 or near the platform 2.

[0103] In some embodiments, chicken breast is cooked using a cooking device. Preparation stage: The chicken breast is placed in the cooking chamber 41, and the meat cooking function is used. Rapid heating stage: The steam module 11 is turned on, generating steam that enters the cooking chamber 41, causing the chamber to heat up. The ion generating module starts working, supplying a 7kV power supply to the transmitter. The ion generating module remains on until the temperature inside the cooking chamber 41 reaches 99°C, at which point the next stage begins. Moisturizing cooking stage: The steam module 11 remains on, maintaining a saturated steam temperature of 100°C inside the cooking chamber 41. The ion generating module continues working, supplying a 3kV power supply to the transmitter, operating intermittently. Cooking ends when the food is cooked through.

[0104] For example, when the ion generation module is turned on intermittently, the ratio of the on duration to the off duration is 1:1.

[0105] For example, the ion generation module is turned on for 1 minute and turned off for 2 minutes, where 'min' represents minutes. Chicken breast cooked using the cooking apparatus of this application had a total cooking time of 20 minutes, resulting in a cooking loss of 25.6% and a firmness of 947.9g. Chicken breast cooked using a cooking apparatus without an ion generator had a total cooking time of 20 minutes, resulting in a cooking loss of 28.9% and a firmness of 1398.1g. Therefore, compared to chicken breast cooked using a cooking apparatus without an ion generator, chicken breast cooked using the cooking apparatus of this application exhibits less moisture loss, lower firmness, and a more tender texture. (g represents grams.)

[0106] Test method for cooking loss rate: Weigh the food before cooking (m1) and after cooking (m2) (discard the water in the plate).

[0107] .

[0108] The hardness test method is as follows: After cooking, dry the surface of the chicken breast and place it on a texture analyzer for testing. The texturing operation method and parameters are as follows: Place two chicken breasts of similar size in one pot, one for shear force and the other for TPA (Texture Profile Analysis) sampling.

[0109] Shear force: Selection method: Meat-AMORS (meat cutting knife); Probe: AMORS (shear blade); Parameters: Cut large pieces (3cm thick); Speed ​​before test: 2mm; Speed ​​during test: 1mm; Speed ​​after test: 2mm; Displacement: 20mm (the displacement distance must be less than the actual thickness of the meat); Trigger force: 100g; Sample preparation and placement: Cut off the same thickness from both the top and bottom of the sample, leaving a 3cm thickness in the middle. Cut the sample flat, with the shearing force perpendicular to the chicken breast texture at a 90-degree angle.

[0110] TPA: Selection method: Meat texture - TPA-100; Probe: P100; Parameters: Pre-test speed 0.002m; During test speed 0.001m; Post-test speed 0.005m; Strain 20%; Time 5 seconds; Trigger force 1N; Sample preparation: Cut off the same thickness from both the top and bottom of the sample, leaving a 3cm thickness in the middle, then divide it in half and sample using the TPA method.

[0111] m represents meter, cm represents centimeter, mm represents millimeter, and N represents newton.

[0112] In some embodiments, the cooking device of this application is used to cook steamed buns. Preparation stage: The fermented steamed buns are placed in the cooking chamber 41, and the pastry cooking function is used. Rapid heating stage: The steam module 11 is turned on, generating steam that enters the cooking chamber 41, causing the temperature inside the chamber to rise. The ion generating module starts working, supplying a 3kV power supply to the transmitter. It operates continuously until the temperature inside the cooking chamber 41 reaches 99°C, at which point the process continues to the next stage. Moisturizing cooking stage: The steam module 11 remains on, maintaining a saturated steam temperature of 100°C inside the cooking chamber 41. The ion generating module continues working, supplying a 3kV power supply to the transmitter. It operates intermittently until the steamed buns are cooked through, at which point the cooking process ends.

[0113] For example, the ion generation module gap is opened, and the ratio of the opening duration to the closing duration is 1:1.

[0114] For example, the ion generation module is turned on for 5 seconds and turned off for 15 seconds, where 's' represents seconds.

[0115] The steamed buns cooked by the cooking device of this application are whiter in color, with a water absorption rate of 12.9%, and are relatively moist; the steamed buns cooked by the cooking device without an ion generation module are yellower in color, with a water absorption rate of 10.6%, and are relatively dry.

[0116] Water absorption rate test method: Weigh the food before cooking (m1) and weigh it after cooking (m2) (pour out the water in the plate).

[0117] .

[0118] In the description of this application, the terms "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the embodiments of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine different embodiments or examples described in this application, as well as features of different embodiments or examples.

[0119] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A cooking apparatus, characterized in that, include: The main cooking ingredient; A platform is provided on the cooking body; The cover has a first state of being placed on the platform and a second state of being removed from the platform. When the cover is in the first state, the cover and the platform form a cooking cavity. An ion generating module includes an emitter for emitting ions. When the cover is in a first state, the emitter is at least partially located within the cooking cavity, and the emission direction of the emitter is used to limit the ions emitted by the emitter to blow downward toward the stage.

2. The cooking apparatus according to claim 1, characterized in that, The launching direction of the launcher is parallel to the horizontal plane of the platform, or the launching direction of the launcher is not perpendicular to the surface of the platform facing the cooking cavity.

3. The cooking apparatus according to claim 1, characterized in that, The transmitter is located on one side of the cooking cavity, radially toward the cavity wall of the cooking cavity along the platform.

4. The cooking apparatus according to claim 1, characterized in that, The transmitter has a rod-shaped structure, and the launching direction of the transmitter is the length direction of the transmitter.

5. The cooking apparatus according to any one of claims 1 to 4, characterized in that, The transmitter is mounted on the cover.

6. The cooking apparatus according to claim 5, characterized in that, The ion generating module also includes a connection switch, an output line, and a voltage supply. The two ends of the output line are electrically connected to the emitter and the voltage supply, respectively. The connection switch is located on the output line. When the cover is in the first state, the connection switch connects the output line. When the cover is in the second state, the connection switch disconnects the output line.

7. The cooking apparatus according to claim 6, characterized in that, The connection switch includes a plug and a sleeve. The plug is movable relative to the sleeve to allow the plug to engage or disengage with the sleeve. The plug is mounted on the cover, and the sleeve is mounted on the cooking body. The output line includes a first sub-output line and a second sub-output line. The first sub-output line connects the plug to the transmitter, and the second sub-output line connects the sleeve to the voltage supply. When the cover is in the first state, the plug is inserted into the sleeve to electrically connect the first sub-output line and the second sub-output line. When the cover is in the second state, the plug is disengaged from the sleeve.

8. The cooking apparatus according to any one of claims 1 to 4, characterized in that, The transmitter is mounted on the cooking body.

9. The cooking apparatus according to claim 8, characterized in that, The launcher is located below the cooking cavity, and the platform has a mounting hole through which the launcher extends into the cooking cavity.

10. The cooking apparatus according to any one of claims 1 to 4, characterized in that, The ion generating module further includes a voltage supply, which is electrically connected to the emitter to apply a voltage to the emitter for ionization and ion generation. The voltage supply is disposed in the cooking body.

11. The cooking apparatus according to any one of claims 1 to 4, characterized in that, The cooking unit has a steam module located below the platform, and the steam module is used to input steam into the cooking cavity.

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