185 results about "Cooking methods" patented technology

The invention discloses a cooking method of a pressure cooker, which comprises the following steps: a boosting cooking stage: starting a heating device to enable the cooking pressure of the pressure cooker to reach a first preset cooking condition; in the variable-pressure wall breaking stage, a heating device is turned off, a cooling device is turned on to enable the cooking pressure of the pressure cooker to be rapidly reduced from the first preset cooking condition to a second preset cooking condition, so that cell walls of cooking food materials are broken under the action of pressure difference formed in a short time, and the second preset cooking condition at least comprises that the cooking pressure is larger than normal pressure. When the cooking pressure is rapidly reduced from the first preset cooking condition to a second preset cooking condition, the rapid pressure reduction rate is at least 1.8 times of the natural pressure reduction rate. Through the method, food materials which are not easy to cook and have thick cell walls can be cooked in a short time, meanwhile, nutrient substances are fully dissolved out, and the cooking taste is improved.

The present application relates to the technical field of kitchen air conditioner detection, and particularly relates to a cooking oil fume generating device and a generating method based on multi-modal fusion, which comprises: a multi-component oil fume generation simulation module, a multi-modal data acquisition module and an AI decision engine module. The present application can precisely reproduce the oil fume components generated by five cooking methods by means of accurate simulation and reproduction, and can precisely reproduce the transient oil fume characteristics of five Chinese cooking methods, namely, frying, frying, frying, stewing and stir-frying, to provide reliable oil fume gas for oil fume purification equipment such as kitchen air conditioners, range hoods, kitchen air purifiers and the like; a multi-modal fusion mechanism is adopted, an AI model of an improved CNN convolutional neural network model is used to monitor parameters such as the temperature, humidity and particle size distribution of oil fume gas in real time, has the ability to respond to environmental disturbances in real time, can automatically adjust PID control parameters according to external environmental changes, ensures the stability of the generated oil fume gas, and improves the identification precision of small smoke particles.

The invention discloses a personalized diet recommendation method for enteritis patients, a medium and equipment. The method comprises the following steps: continuously collecting diet image data, physiological state time sequence data and subjective symptom feedback data; performing food material component deconstruction and cooking mode identification on the diet image through a convolutional neural network, and generating a structured diet vector; analyzing physiological state time sequence data by using a hidden Markov model, and constructing an individualized physiological rhythm map; establishing a symptom triggering condition probability matrix based on a multi-modal association mining algorithm; generating an exploratory diet scheme according to the real-time physiological state of the user and the conditional probability matrix; dynamically updating the conditional probability matrix through an online reinforcement learning mechanism; and finally, periodically outputting a personalized diet taboo list and a safety exploration list. According to the method, through the dynamic correlation analysis of fusing the time sequence physiological features and the dietary components, accurate matching of diet recommendation and individual intestinal tract state fluctuation is realized, and the individuation and adaptability of diet intervention are effectively improved.

To provide a microwave cooker and a cooking method capable of shortening a cooking time with a simple structure.SOLUTION: The microwave cooking apparatus 1 heats and cooks an object to be cooked in liquid by irradiating the object with microwaves. The microwave cooking device 1 includes an oil tank 20 that stores oil, a heating member 40 that is provided in the oil tank 20 and heats the oil stored in the oil tank 20, and an irradiation member 50 that is disposed inside the oil tank 20 and heats food F in the oil by irradiating the food F with microwaves. The irradiation member 50 includes a microwave irradiation port 52 disposed inside the oil tank 20.SELECTED DRAWING: Figure 2

The application relates to the technical field of household appliances, and provides a cooking utensil, a cooking method thereof, a control device and a storage medium. The cooking method comprises steaming food in a cooking cavity of the cooking utensil through a first heater; when a temperature measured by a first temperature detector is greater than or equal to a first preset temperature, the cooking cavity is heated by at least a second heater to inhibit the generation of condensed water until the steaming of the food is completed. The control method provided in the application can prevent the generation of condensed water and keep the food delicious and tasty.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a packaging bag that can store contents such as food, can be easily and efficiently heated by a microwave oven, and is easy to use as tableware after heating. According to the present invention, there is provided a packaging bag for a microwave oven made of a flexible film formed into a bag shape, comprising: a bottom portion; and a peripheral surface portion, wherein the peripheral surface portion includes a front portion and a back portion that face each other and are provided so as to stand from the bottom portion; the front portion and the back portion are configured to be integrally inclinable with respect to the bottom portion toward a front side or a back side of the packaging bag; and the bottom portion is developable.

1. Name of the product in this design: The main body of the graphical user interface for cooking operation of cooking equipment. 2. Purpose of this design: A cooking device. 3. The key design features of this product are the parts of the graphical user interface that are not coated with blue semi-transparent material. 4. The picture or photo that best illustrates the key design points: Design 1 main view. 5. The product carrier is a conventional design, and the rear view, left view, right view, top view, and bottom view of each design are omitted. 6. Design 1 is designated as the basic design. 7. Purpose of the graphical user interface: for setting up cooking operations. 8. Human-computer interaction method of graphical user interface: The left side of the main view interface of Design 1 to Design 6 is the cooking mode selection menu and operation menu, the right side of the cooking mode selection menu and operation menu is the display screen, and the right side of the display screen is the operation setting knob. In the cooking method selection menu on the left side of the main view of Design 1, click to select any cooking method to enter the cooking parameter setting interface of Design 1 (Change State Figure 1). In this interface, you can set the relevant cooking parameters by turning the knob on the right. After setting, press the knob to enter Design 1 (Change State Figure 2) to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, enter Design 1 (Change State Figure 3). In the cooking method selection menu on the left side of the main view of Design 2, click to select any cooking method to enter the cooking parameter setting interface in the Design 2 change state diagram 1. In this interface, you can set the relevant cooking parameters by turning the knob on the right. After setting, press the knob to enter the Design 2 change state diagram 2 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, enter the Design 2 change state diagram 3. Design 3's main view is the initial cooking interface. If there is no operation on this interface for a preset time, it will automatically enter the standby interface shown in Design 3's change state diagram 1. After selecting any cooking method from the cooking method selection menu on the left side of this interface, you will enter the cooking parameter setting interface shown in Design 3's change state diagram 2. On this interface, you can set the relevant cooking parameters using the knob on the right. After setting, press the knob to enter Design 3's change state diagram 3 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, you will enter Design 3's change state diagram 4. Design 4's main view is the initial cooking interface. If there is no operation on this interface for a preset time, it will automatically enter the standby interface shown in Design 4's change state diagram 1. After selecting any cooking method from the cooking method selection menu on the left side of this interface, you will enter the cooking parameter setting interface shown in Design 4's change state diagram 2. On this interface, you can set the relevant cooking parameters using the knob on the right. After setting, press the knob to enter Design 4's change state diagram 3 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, you will enter Design 4's change state diagram 4. In the cooking method selection menu on the left side of the main view of Design 5 and the main view of Design 6, click to select any cooking method to perform related cooking operations and settings. During the cooking process, you can click "Pause / Cancel" to pause or cancel the cooking operation. 9. Other situations requiring explanation: The blue semi-transparent coating (knob) is not part of the graphical user interface that requires protection.

The invention relates to the technical field of cooking methods, and discloses a cooking method, cooking equipment and a computer readable storage medium, the cooking method comprises the following steps: obtaining an average angular velocity of a turntable of a cooking device; acquiring actual cooking time of the cooking device; acquiring a compensation angle of the turntable according to the average angular velocity and the actual cooking time; and controlling the turntable to continuously rotate by the compensation angle after cooking is finished. According to the cooking method provided by the invention, after the turntable is controlled to continuously rotate for the compensation angle after cooking is finished, the difference between the turntable angle after cooking is finished and the turntable angle before cooking is started can be reduced, so that the to-be-cooked articles before and after cooking face the same direction, and the to-be-cooked articles can be conveniently taken after cooking is finished.

The invention relates to the technical field of food cooking, and discloses a food cooking method and device, cooking equipment and a storage medium. After a corresponding target temperature field when food cooking is completed is determined based on the cooking requirement of a user for food, the current food cooking temperature field can be obtained in the food cooking process; the to-be-heated part of the food is determined based on the difference between the current food cooking temperature field and the target temperature field, and the heating device in the cooking equipment is controlled to heat the to-be-heated part of the food, so that the cooking degree of the food is judged through the temperature field, and heating is performed based on the temperature field difference; the food heating uniformity can be guaranteed, the cooking requirement of a user is met, and the food cooking efficiency and quality are improved.

The invention discloses a cooking method for adding dishes midway through a pressure cooker, and belongs to the technical field of midway dish adding. The method comprises the steps that after the pressure cooker triggers and executes a midway dish adding program, a cover opening signal and / or a cover closing signal are / is detected, and according to the detection result and the cooking food material amount and / or the cooking food material type in the pressure cooker, the cooking food material amount and / or the cooking food material type in the pressure cooker are / is determined; the heating device is controlled to execute different heating states, and the heating states at least comprise the heating power and / or the start-stop state. By means of the method, the heating state of the heating device can be adjusted according to the cover opening and closing state detected in the midway dish adding process in combination with the cooking food material amount and / or the cooking food material type in the pressure cooker, so that the pressure cooker can execute different cooking procedures or cooking states after dishes are added midway, and the cooking efficiency is improved. Therefore, the cooking effect of food in the pot after the food is added midway is optimized.

The invention relates to a method for cooking food (14) packaged in a package (20) in a cooking appliance (10) comprising a heating device (24) and a fan (30), wherein the method comprises the following steps: a) specifying a package-specific limit value for the packaging of the food (14); b) determining, based on the package-specific limit value, a permissible parameter range for a fan speed of the fan (30) and a cooking chamber temperature, wherein the fan speed and the cooking chamber temperature are interdependent within the permissible parameter range; and c) controlling the fan (30) and the heating device (24) such that the fan speed and the cooking chamber temperature remain within the permissible parameter range. The invention further relates to a cooking appliance configured to carry out the above method.

This application provides a multi-functional cooking appliance with an oven mode and an air fryer mode. It includes a main body, a door assembly, and an air fryer assembly. The main body has a cooking cavity, a baking and heating device, and a hot air circulation device. The door assembly is disposed on the main body and is used to close or open the cooking cavity. The door assembly has a handle that can rotate relative to the door assembly in both horizontal and vertical directions. The air fryer assembly is detachably attached to the door assembly. This multi-functional cooking appliance offers both oven and air fryer modes, providing diverse cooking methods to meet different user needs. Furthermore, when switching the main body's operating mode, the handle can be reversed to connect or disconnect the door from the main body. This not only allows the handle to be adjusted to a convenient position for user operation in the corresponding mode but also simplifies user operation, making it more convenient and comfortable.

The invention relates to the field of automatic cooking control, and discloses a low-temperature cooking method and device based on molecular cuisine database driving, and the method comprises the steps: obtaining low-temperature cooking temperature sections and low-temperature cooking durations corresponding to different food materials through a low-temperature cooking database; performing low-temperature slow cooking on different food materials through a plurality of cavities of the low-temperature slow cooking pot according to low-temperature cooking temperature sections and low-temperature cooking time lengths corresponding to the food materials, and performing temperature control on the different cavities through a heat exchange unit of the low-temperature slow cooking pot; wherein a heat insulation structure is arranged on the side wall of a cavity of the low-temperature slow cooking pot, a circulating pump used for driving water flow to flow in the cavity is arranged in the cavity of the low-temperature slow cooking pot, and the heat exchange unit conducts temperature control on different cavities by driving the water flow of the different cavities to conduct heat exchange among the different cavities. The molecular cooking slow cooker can efficiently cook diversified food material combinations at the same time, and the use effect of the molecular cooking slow cooker is improved.

We provide the system. [Solution] A means for analyzing item data acquired using image recognition means, A means of updating personal belongings information based on analyzed item data, A means for generating a shopping list that recommends necessary items using updated inventory information and pre-registered cooking method data, A means for outputting the generated shopping list to a display device, A system that includes this.

We provide the system. [Solution] An input means for receiving taste information and health information from the user, A generation means for generating a taste profile based on the aforementioned taste information, Based on the taste profile generated by the generation means, an identification means identifies the optimal cooking method by referring to a past recipe database, A means for adjusting cooking methods and ingredients, taking into account the user's health information, An output means for generating and providing final recipe data to the user, A system that includes this.

The invention discloses an intelligent poultry cooking method based on cooking equipment and a system thereof. The method comprises the following steps: S1, acquiring original information of poultry food materials to be cooked and performing preprocessing; s2, putting the preprocessed poultry food materials into intelligent cooking equipment, starting a cooking program, and monitoring water content, fat content, protein content and impurity related data of the food materials in a cooking process in real time; s3, analyzing the monitoring data through an intelligent algorithm, and identifying impurity components and content; and S4, automatically adjusting cooking parameters or switching a cooking method according to an impurity identification result. The invention relates to the technical field of intelligent cooking. According to the intelligent poultry cooking method and system based on the cooking equipment, the purpose that the system automatically adjusts the cooking temperature, time and method according to the real-time monitoring result and impurity recognition is achieved, impurities are effectively removed, the cooking process is optimized, and the taste and flavor are improved to the maximum while nutrients of food materials are kept is achieved.

The invention provides a coarse cereal rice cooking method for a cooking utensil. The method comprises a first pressure maintaining stage and a second pressure maintaining stage which are arranged adjacently after heating to boiling, and a pressure reducing stage is arranged between the first pressure maintaining stage and the second pressure maintaining stage; first preset pressure is maintained for first preset time in the first pressure maintaining stage, and second preset pressure is maintained for second preset time in the pressure reducing stage; in the second pressure maintaining stage, the third preset pressure is maintained for third preset time, and the first preset pressure and the third preset pressure are higher than the second preset pressure. According to the invention, the cooking time of coarse cereals can be shortened, the cooking uniformity of food materials and the taste fusion degree of different rice varieties can be improved, and the loss of water-soluble nutrient substances and mineral substances can be reduced.

The embodiment of the invention provides a food material reservation cooking method and device, electronic equipment and a medium. The method comprises the following steps: acquiring reservation information of linkage storage equipment and cooking equipment for performing reservation processing on a target food material; the appointment processing comprises appointment storage equipment for refrigerating the target food materials and appointment cooking equipment for cooking the target food materials refrigerated by the storage equipment; according to the reservation information, determining reservation cooking parameters of the cooking equipment for cooking the target food material; and according to the reservation information and the reservation cooking parameters, cold storage parameters of the storage device for cold storage of the target food material are determined. According to the embodiment of the invention, the storage device and the cooking device are linked to perform reservation processing on the target food material, and various parameters of the storage device and the cooking device are coordinated and determined through the reservation information, so that the food material is refrigerated before cooking, the edible safety of the food material is ensured, and meanwhile, a user does not need to manually set various parameters; and the use experience of the user is improved.

To provide a cooking method by a heating cooker which promotes maceration of an article to be cooked with a taste of a seasoning liquid in a short period of time and prevents the loss of a flavor without breaking the article to be cooked into pieces.SOLUTION: According to a cooking method by a heating cooker in the invention, a heating cooker includes a magnetron 19 as a microwave heating means and a hot blast heater unit 41 as an oven heating means. The cooking method by a heating cooker includes a process for performing microwave heating on a food material of an article S to be cooked by the magnetron 19 and a process of performing hot blast convection heating on the article S to be cooked in which a seasoning liquid is added to the food material heated by the microwaves by the hot blast heater unit 41.SELECTED DRAWING: Figure 1

The invention discloses a cooking method and cooking equipment with a prediction function, and the method comprises the steps: obtaining food material parameters, and generating cooking schemes of different maturity according to the food material parameters for a user to select; obtaining the maturity selected by the user, and cooking the food materials according to the cooking scheme; monitoring the parameter change of the food materials, comparing the parameter change with the cooking scheme, and if the food material parameters are out of the error range of the parameter change curve in the cooking scheme, adjusting the parameters of the cooking equipment to enable the food material parameters to return to the error range of the change curve; the actual cooking process is stored in a database; according to the method, cooking schemes of different maturity degrees are generated through food material parameters, a prediction map is generated so that a user can visually select the desired maturity degree, the requirements of the user can be accurately obtained, and dishes satisfying the user can be better cooked for the user; in the cooking process, parameter changes are monitored in real time, the cooking parameters are adjusted in real time, it is ensured that the cooking result is closer to the expected effect, and dishes wanted by a user are cooked.

The invention relates to the technical field of cooking, in particular to a student meal cooking method for improving the safety and taste of dishes. Comprising the following steps: establishing a food material acceptance file, and carrying out quantitative analysis on the quality and nutritional ingredients of food materials; formulating recipes by stages according to student ages by taking every three years old as a stage; different cutting and matching shapes and size standards are set for the meat products and the dishes according to age stages, and the meat products are subjected to boning and tendon removing treatment; controlling the ratio of rice to water and the air pressure and temperature of the rice steaming cabinet; various cooking modes are adopted, so that the nutrition, color and flavor of dishes are balanced; the center temperature of the dishes is monitored in the cooking process, and it is ensured that the temperature reaches 71 DEG C or above; the color, taste, sugar content, salinity and edible oil ratio of the finished dish are quantitatively detected, and preset standards are met. The invention provides a student meal cooking method which is more systematic, scientific and operable so as to comprehensively improve the food safety and taste experience of dishes.

Provided in the embodiments of the present application are a cooking method, a control apparatus, a cooking appliance and a storage medium, which belong to the technical field of household appliances. The cooking method comprises: when a pressure-limiting valve is arranged at an exhaust port, steaming food in a cooking chamber of a cooking appliance; and after the steaming of the food ends, removing the pressure-limiting valve from the exhaust port to roast the food. By using the moisture of the food itself for steaming, the moisture evaporates into steam, and the superheated steam can quickly basically cook the food through. At a food roasting stage, the pressure-limiting valve is removed from the exhaust port, the steam in the cooking chamber can be quickly discharged from the exhaust port, and the surface of the food can be quickly browned. By controlling the pressure-limiting valve and the exhaust port at the steaming stage and the roasting stage, the moisture of the food is indirectly controlled, thereby realizing automatic switching between steaming and roasting, allowing the food to be cooked so as to have a crispy exterior and a tender interior, and improving the intelligence level and use experience of the cooking appliance.

The application discloses an oil fume extractor and a control method thereof. The oil fume extractor comprises a power device, the power device comprises a fan frame and a fan arranged in the fan frame, the fan is horizontally arranged, and the fan comprises a downward air inlet; the fan is rotationally connected with the fan frame to change the angle of the air inlet relative to a horizontal plane; the oil fume extractor further comprises a moving mechanism for driving the fan to rotate, and the moving mechanism is a pneumatic mechanism taking the gas in the fan as a gas source. Compared with the prior art, the application has the advantages that: the gas in the fan is taken as a gas source to drive the fan to rotate for posture adjustment, external power is not needed for driving, the movement is stable and reliable, the moving mechanism can still maintain high-precision control after long-term use, the oil fume extractor can better adapt to the needs of different users at different times and different cooking methods, and the pneumatic noise of the oil fume extractor is greatly reduced through the simultaneous improvement of the air flow inside and outside the fan.

The embodiment of the invention provides a cooking method, a storage medium, a cooking device and a cooking facility, and belongs to the technical field of cooking. Target exhaust frequency under a preset condition is determined according to the liquid amount in the cooking cavity, the preset condition is that the liquid level of liquid in the cooking cavity in the standing state is lower than that of an auxiliary cooker in the cooking cavity, and the target exhaust frequency is the proportion of exhaust duration in an exhaust period; and exhausting the cooking cavity at the target exhaust frequency so as to enable the liquid in the cooking cavity to move upwards to the auxiliary cooker. According to the cooking method, the storage medium, the cooking device and the cooking facility, the cooking requirement and the overflow risk of soup can be considered.

Embodiments of the present application disclose a cooking method, a cooking appliance and a computer storage medium. The cooking method comprises: a first stage: soaking a cooking material to be cooked at a preset low temperature for a first preset time period, the preset low temperature being greater than or equal to 10 DEG C and less than or equal to 45 DEG C, and the first preset time period being greater than or equal to 10 minutes and less than or equal to 45 minutes; a second stage: heating the cooking material to be cooked for a second preset time period; wherein the sum of the first preset time period and the second preset time period is within a preset total time period range; and when it is detected in the second stage that an overflow is about to occur or occurs in an inner pot, performing an anti-overflow operation. It can be seen that the embodiments of the present application can maintain the time of the entire cooking process within a predetermined range while achieving a better cooking effect.

A cooking method and a digester system wherein partly digested cellulosic fiber source is compressed during cooking to provide high molecular weight xylan, high molecular weight lignin and pulp.

Embodiments of the present disclosure relate to a method of cooking a cooking product packaged in a package in a cooking appliance comprising a heating device and a fan, the method comprising the following steps: a) specifying a package-specific limit value for the package of the cooking product; b) determining, on the basis of the package-specific limit value, a permissible parameter range for a fan speed of the fan and a cooking chamber temperature, the fan speed and the cooking chamber temperature being dependent on each other within the permissible parameter range; and c) controlling the fan and the heating device so that the fan speed and the cooking chamber temperature are within the permissible parameter range. Embodiments of the present disclosure also relate to a cooking appliance which is set up to carry out the above method.

This invention discloses a high-heat stir-fry gas stove and a stir-fry method, comprising a control valve and a burner. The burner has a central flame ring and an outer flame ring. The control valve has an input port for connecting to a gas supply device and at least three output ports: a first output port, a second output port, and a third output port. An inner ring gas supply channel connects the first output port and the flame hole of the central flame ring. An outer ring gas supply channel connects the second output port and the flame hole of the outer flame ring. A throttling structure is provided at the front of the outer ring gas supply channel. A high-heat stir-fry gas supply channel connects the third output port and the rear of the outer ring gas supply channel. A high-heat stir-fry valve is provided on the high-heat stir-fry gas supply channel. A controller is connected to the high-heat stir-fry valve, and a high-heat stir-fry switch is connected to the controller. This invention has the advantages of simple structure, low cost, and easy control.