550 results about "Cooking methods" patented technology

The invention relates to the technical field of intelligent barbecue control, and particularly discloses an automatic food material cooking method applied to an intelligent barbecue oven and the intelligent barbecue oven, and the method comprises the following steps: based on a temperature sensor matched with the type of a food material in a barbecue state currently, collecting temperature data of the food material in a barbecue process; the method comprises the steps of collecting temperature data corresponding to food materials, analyzing the collected temperature data corresponding to the food materials to obtain a temperature analysis result of the food materials, and generating accurate temperature control parameters of the intelligent barbecue oven according to the temperature analysis result of the food materials and preset barbecue temperature required by the food materials so as to accurately control intelligent barbecue equipment to work and control the temperature of the food materials in the barbecue process. Therefore, the accuracy of temperature control in the food material barbecuing process is improved, the barbecuing efficiency of the food materials is improved, food meeting the taste of a user is barbecued, and the user experience feeling is improved.

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 embodiment of the invention provides a steam device, a high-temperature steam box and a cooking method of the high-temperature steam box, the steam device comprises a steam generator or a plurality of steam generators which are sequentially connected to perform multi-stage evaporation, and the steam generator or the last-stage steam generator of the plurality of steam generators is provided with a plurality of steam outlets. The plurality of steam outlets are respectively communicated to the same or different cooking areas in the cooking cavity of the high-temperature steam box so as to respectively or simultaneously feed high-temperature steam into the cooking cavity; the multiple steam outlets comprise at least one first steam outlet directly communicated with the cooking area and at least one second steam outlet capable of being switched between closing and opening. According to the steam device, the steam outlets in different forms are formed, opening and closing of the steam outlets can be adjusted according to cooking requirements, high-temperature steam directly acts on food materials or fills the whole cooking cavity to achieve different cooking modes, and the requirements of different food materials for different cooking modes are met.

The invention provides a tissue adhesive as well as a preparation method and application thereof, the preparation method specifically comprises the following steps: by adopting a one-pot reaction method, blending and heating biological protein, reducing sugar, a polyphenol unit substance and metal chlorate for reaction to obtain a protein-reducing sugar tissue adhesive with a macromolecular network structure, after the protein-reducing sugar tissue adhesive is subjected to low-temperature incubation, dense and ordered hydrogen bonds are reconstructed in a network structure, and the tissue adhesive is obtained. According to the tissue adhesive provided by the technical scheme of the invention, the tissue adhesive has excellent adhesion characteristics through a synergistic effect of chain enhancement and physical acting force caused by Maillard chemical reaction performed by a one-pot cooking method, so that the tissue adhesive can have modulus and electroactivity matched with natural soft tissues; meanwhile, the hydrogel also has the characteristics of injectability, self-healing capability and quicker and stronger adhesion, can be effectively injected into a nerve injury part, realizes incompressible nerve hemostasis and seamless filling connection of a lesion cavity, and promotes nerve healing and regeneration.

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 provides a heating and deodorizing device, cooking equipment, a cooking method and a self-cleaning method, the heating and deodorizing device comprises a hot air mechanism, a deodorizing mechanism and a control mechanism, a heat transfer flow path is constructed between the hot air mechanism and a cooking liner, and the deodorizing mechanism is connected with the control mechanism and is movably arranged on the heat transfer flow path under control; the control mechanism is used for adjusting the airflow interference area of the deodorizing mechanism. The cooking method comprises the step that the control mechanism drives the odor removal mechanism to move in the formal cooking stage so that the airflow interference area can be increased. The self-cleaning method comprises the following steps: when the internal temperature of the cooking liner is not higher than a preset smoke point, the control mechanism drives the deodorizing mechanism until the airflow interference area is equal to a preset lower limit value; when the internal temperature of the cooking liner is between a preset smoke point and a self-cleaning temperature, the control mechanism drives the odor removal mechanism until the airflow interference area is equal to a preset upper limit value; and when the internal temperature of the cooking liner is not lower than the self-cleaning temperature, the control mechanism drives the deodorizing mechanism until the airflow interference area is equal to a preset lower limit value.

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.

Disclosed are a cooking method based on a large cookery AI model and an AI agent system, and an intelligent cooking apparatus for same. The intelligent cooking apparatus is provided with a user health condition sensing apparatus, an information collection module, a touch screen, a storage module, a processor, and a wireless communication module. The information collection module is used to receive requirement information and a health goal of a user, and the user health condition sensing apparatus is used to acquire user physical health condition information and push to the AI agent system the requirement information of the user, the health goal set by the user, the user physical health condition information, and historical diet record data of the user. The AI agent system outputs a health management plan matching the health goal set by the user and executes a cooking sub-task plan in the health management plan by means of a usage tool module of the AI agent system. The present invention applies the AI agent system and the large cookery AI model to the intelligent cooking apparatus, thereby achieving the health management goal set by the user and improving the physical health condition of the user.

The utility model relates to a detachable cooking part and a multifunctional air fryer thereof, the cooking part comprises a door plate assembly, the door plate assembly is provided with a first locking structure and a second locking structure, the first locking structure is detachably connected with a first cooking utensil, or the second locking structure is detachably connected with a second cooking utensil. And the second locking structure is detachably connected with a second cooking utensil. The door plate assembly is detachably connected with the first cooking utensil or the second cooking utensil, or the first cooking utensil and the second cooking utensil are both separated from the door plate assembly, so that the door plate assembly and the third cooking utensil are matched to cook food, and food frying, food frying and baking or food baking are achieved by selecting different cooking utensils. The cooking taste of food is guaranteed, the cooking requirements of different food and different cooking modes are met, the universality is improved, and the user cost is reduced.

The present invention relates to a cooking method based on a cooking AI large model and an AI virtual human system, and an intelligent cooking device thereof. The present invention is characterized by being applied to an intelligent cooking device, the intelligent cooking device being provided with an information collection module, a storage module, a processor, a display screen, and a wireless communication module. The information collection module is used to receive cooking demand information and virtual human demand information, and push the information to a cooking AI large model and an AI virtual human system, respectively. The AI virtual human system is a cloud platform AI virtual human system or a built-in AI virtual human system. The cooking AI large model performs analysis and generates a new cooking method. The AI virtual human system performs analysis and generates a specific AI virtual human. During cooking, the display screen or a mobile terminal of a user outputs the specific AI virtual human. The present invention achieves the application of an AI large model and an AI virtual human in the field of cooking. Moreover, a user or a specific virtual human controls the intelligent cooking device to cook food that meets user demands, and the user can enjoy delicious food cooked by using artificial intelligence technology, and can also enjoy a comfortable cooking process. The built-in AI virtual human system generates a specific AI virtual human within the intelligent cooking device, which is not subject to traffic restrictions and has low costs.

The invention discloses an intelligent cooking method and device, and the method comprises the steps: obtaining an initial cooking parameter of food in response to a cooking instruction triggered by a target object; the cooking instruction comprises the target cooking degree of the food; controlling the cooking equipment to cook food according to the initial cooking parameters; in the cooking process, real-time state data of the food are collected, the cooking state of the food is analyzed in real time, and the real-time cooking degree of the food is obtained; when the real-time cooking degree does not reach the target cooking degree, adjusting the initial cooking parameters in real time, and controlling the cooking equipment to continuously cook the food according to the adjusted cooking parameters to obtain an updated real-time cooking degree; and when the updated real-time cooking degree reaches the target cooking degree, stopping cooking the food. The cooking state of the food can be analyzed in real time, the cooking parameters are dynamically adjusted according to the real-time state of the food, intelligent cooking is achieved, and the cooking precision is improved.

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

The utility model discloses an electric multifunctional barbecue firewood stove, and relates to a multifunctional stove which has the functions of automatic turnover of barbecue, heating, fire observation, boiling, frying and frying in the field of outdoor camping, picnic and travel. A downward turning type oven door with a glass window is arranged on an oven body, an electric turning module is installed on the oven door, in the barbecuing process, a food material string can be laterally erected beside charcoal fire to be automatically rotated and barbecued through the module, manual food turning and charcoal dense smoke fire are avoided, and food material taking and seasoning spraying are convenient and safe after the oven door is opened in a downward turning mode. The combined stove cover is composed of a main stove cover and expansion covers, a boiling square pot, a roasting net and a frying pan can be placed after the main stove cover is opened, and the expansion covers, a chimney assembly, a teakettle and the like can be fixed at the positions of the two expansion covers on the main stove cover. And parts such as a folding storage plate, a firewood tray, an ash receiving tray (oven), a charcoal cage and a large barbecue bracket are also arranged. Various cooking modes of frying, boiling, boiling and baking are achieved in combination with the stove body, meanwhile, the number of processed food materials is large, and the stove has the heating and fire observing functions of a firewood stove.

The embodiment of the invention discloses an intelligent cooking method and device, equipment and a medium. The method comprises the steps that health data and habit data of a target user are acquired; determining intake data for the target user based on the health data; dish preparation information of the target user and nutritional ingredient data of various food materials in the dish preparation information are acquired, and a to-be-recommended food material menu is generated based on the intake data and the nutritional ingredient data; and formulating a to-be-recommended dish menu according to the to-be-recommended food material menu and the dietary habit data, and completing intelligent cooking according to the to-be-recommended dish menu. According to the method and the device, the targeted dish menu is generated by combining the health information, the eating habits and the daily work and rest habits of the user, so that the automatic cooking provides healthier dishes which better conform to user preferences for the user, and the user experience is improved.

The utility model discloses a steam cooking device and a steam cooking system. The steam cooking device comprises an inner container, a heating device and a heating device, the panel is used for a user to control the steam cooking device; the steam generator is used for providing steam into the inner container; a first function key, wherein the first function key is arranged on the panel; the controller is in electric connection and / or communication connection with the steam generator and the first function key, the steam cooking device at least has a first cooking mode, the controller stores the target steam temperature in the inner container in the first cooking mode, and the target steam temperature ranges from 50 DEG C to 97 DEG C; when the first function key is triggered, the steam cooking device enters the first cooking mode. According to the low-temperature cooking method, low-temperature cooking can be achieved, and a user can scientifically control the quality of dishes during cooking, so that nutrient substances in food are well reserved.

The embodiment of the invention provides a cooking method of a cooking electric appliance, the cooking electric appliance and a storage medium, the cooking electric appliance comprises an inner container with a cooking cavity and an electrode assembly arranged in the cooking cavity, and the cooking method comprises the steps that the electrode assembly is controlled to be powered on in the boiling stage of the cooking electric appliance, the heating device is used for heating the cooking cavity; and determining that the current value of the electrode assembly is reduced to a first set value, and exiting the boiling stage. According to the cooking method, the heating efficiency is high, the heating uniformity is good, and the bottom pasting risk can be well reduced.

An intelligent dish selecting and preparing method based on big data comprises the following steps: S100, data collection: based on address positioning, introducing take-out platform data and dish delivery platform data; s200, a menu is generated, the menu is generated according to the collected dish data and the raw material category, and the menu is ranked according to the sales volume of the raw materials and the sales volume of the take-out platform; s300, interest collection: displaying features of dishes in an operation interface for a user to select, recording interest points of the user, and storing the interest points as key points of information pushing; s400, determining a recommendation mode; s500, follow-up pushing: after the user selects the dishes, the system inputs dish ordering data of the user, regularly summarizes diet records of the time period, and pushes the diet records to the user according to the time period; s600, dish distribution: after the user selects the dish, the dish is distributed according to the address of the user; and S700, cooking is executed, the user puts the dishes in the dish box into a cooking machine, and the cooking machine processes the dishes.

A user auxiliary information output device of the present invention comprises a user status information inputter for inputting status information of a user, and an advice outputter for outputting advice relating to user diet, using database information that is a combination of ingredients and cooking methods, obtained in accordance with the status information.

The invention belongs to the pulping and papermaking industry, and particularly relates to a replacement type continuous cooking method and device, which is characterized in that when a fiber raw material is cooked and pulped, firstly, raw material fibers are subjected to single-stage or multi-stage preimpregnation by using cooked concentrated black liquor, so that residual liquor and heat in the black liquor are fully utilized; and then replacing the black liquor carried by the pre-impregnated raw material fiber by using a cooking liquid medicine with relatively high medicine concentration, rapidly cooking the replaced raw material fiber into pulp under relatively high medicine concentration, pressure and temperature, and sending the pre-impregnated black liquor to a black liquor treatment process. According to the method and the device, residual liquid medicine and heat in the black liquor after cooking can be fully utilized, energy consumption and medicine consumption generated in the fiber cooking stage can be greatly reduced, the concentration of the black liquor subjected to black liquor removal treatment can be improved, the method and the device particularly accord with pulping characteristics of non-wood fibers, and the fiber cooking cost, especially the pulping cost of the non-wood fibers, can be greatly reduced.

The invention discloses a cooking device, a steaming oven and a cooking method.The cooking device comprises a cooking cavity, a detection part and a base, the cooking cavity communicates with the detection part, the cooking cavity is fixedly arranged on the base, and in the cooking process of the cooking device, the cooking cavity is used for cooking food materials to be cooked; and the detection part is used for acquiring the current maturity of the to-be-cooked food material based on the gas in the cooking cavity, and determining the cooking stopping time based on the reference maturity and the current maturity of the to-be-cooked food material. In the embodiment of the invention, the current maturity of the to-be-cooked food material is obtained through the detection part, and the maturity of the food material is controlled through the cooking stopping time determined based on the reference maturity and the current maturity of the to-be-cooked food material, so that the situation that the food material is not cooked or over-cooked in the cooking process is prevented.

The invention discloses a cooking method and device, electronic equipment and a readable storage medium. The method comprises the steps that equipment state information of first equipment used for executing a target cooking task and first operation parameters for executing the target cooking task through the first equipment are acquired; if the equipment state information represents that the first equipment does not meet the execution requirement of the target cooking task, determining second equipment for executing the target cooking task, and converting a first operation parameter of the first equipment into a second operation parameter of the second equipment according to an operation parameter conversion relation between the first equipment and the second equipment; and sending the second operation parameter to the second equipment, so that the second equipment executes the target cooking task according to the second operation parameter. According to the invention, when the first equipment executing the target cooking task does not meet the execution requirement of the target cooking task, the target cooking task can be rapidly and accurately switched to the second equipment for execution, and the execution efficiency of the cooking task is improved.

The invention provides a food material cooking method, a cooking utensil and a storage medium, and relates to the technical field of food material cooking. According to the method, a first voltage signal which has a first pulse width and a first frequency and enables food materials and water between a first electrode and a second electrode to be in a first electric field intensity is applied to the first electrode and the second electrode, and energy generated by electric field pulses between the first electrode and the second electrode can destroy cell membranes of the food materials. The electrolyte inside and outside the cell membrane of the food material is unbalanced, so that the water channel of the food material from outside to inside can be opened, the water absorption of the inner core of the food material is accelerated, and the water absorption time is shortened; and applying a second voltage signal which has a second pulse width and a second frequency and enables the food material and water between the first electrode and the second electrode to be in a second electric field intensity to control the cooking utensil to be in a cooking stage, so that the food material can be quickly gelatinized in a spontaneous heating manner, the cooking time is further shortened, and the cooking efficiency is improved. Rapid cooking is achieved, and the cooking taste of food materials is improved.

Provided is a packaging bag for a microwave oven, which can be easily torn and opened even after being heated by the microwave oven. According to the present invention, provided is a packaging bag for microwave ovens in which a flexible film is formed into a bag shape, the packaging bag comprising the film formed by laminating a first substrate layer, a second substrate layer, and a sealing layer in this order via an adhesive layer, the packaging bag having a peripheral surface part constituting the peripheral surface of the bag shape, the packaging bag is characterized in that an unsealing part for unsealing the packaging bag by tearing the peripheral surface part is provided on the peripheral surface part, and an easy-to-tear process is performed on the entirety of the second base material layer and a part of the sealing layer at the unsealing part.

The invention provides an intelligent cooking method and system of a range hood. The intelligent cooking method comprises the following steps: acquiring initial recommendation information after a user enters a kitchen; obtaining user demand information according to the initial recommendation information; obtaining food material information, and generating menu information according to the user demand information and the food material information; when the user executes a corresponding action according to the menu information, acquiring kitchen image data; sending the kitchen image data to a cloud server, so that the cloud server inputs the kitchen image data into a cooking large model for analysis to obtain user action information and cooking state information, and generating guidance information according to the user action information and the cooking state information; receiving the guidance information sent by the cloud server, and performing voice broadcast on the guidance information; guidance information is provided for the user, the user is helped to efficiently complete the cooking process, and therefore the cooking experience of the user is 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.

A kind of cookware for pre-prepared dish making, including loading and being arranged in the cooking of loading one side, the loading includes fixed plate, loading trolley and installation column;The installation column is fixed to the bottom of the installation plate, the upper surface of the fixed plate is fixed with track, the loading trolley is installed in the track;Fixed plate is divided into transport section and processing section along its length direction, the processing section is covered with heat preservation cover;The track includes first track, second track and third track in turn, the first track is located in the transport section, multiple third tracks are arranged in parallel in processing section, the second track is located at the junction of transport section and processing section, the first track and third track are arranged along the length direction of the fixed plate, the second track is arranged along the width direction of the fixed plate.Solve the user cooking method is poor and lacks cooking time Problem, greatly reduce the cooking difficulty of pre-prepared dish, liberate the cooking time of user.

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.