1348 results about "Cooking process" patented technology

Cooking devices, cooking systems, and smoke assemblies for use therewith are provided. In one embodiment, a cooking system is provided and includes a housing and a smoke assembly. The housing can have a lower base portion and an upper lid portion that together define a hollow cooking chamber. The smoke assembly can be coupled to the upper lid portion, and can be in fluid communication with the hollow cooking chamber. The smoke assembly can generate smoke during cooking operations in order to impart smoke flavor onto a food product disposed within the hollow cooking chamber.

The invention discloses a control method of a cooking navigation system, and the method comprises the steps: obtaining food material image information of a to-be-cooked food material through responding to a cooking navigation starting instruction of an object; performing semantic analysis on the food material image information to obtain estimated menu information; performing parameter estimation processing based on the estimated menu information to obtain cooking parameter information; under the condition that the object cooks the to-be-cooked food material based on the cooking parameter information, obtaining cooking image information of the to-be-cooked food material, current working state information of target cooking equipment corresponding to the cooking parameter information and current cooking environment information of a cooking environment; cooking state analysis is carried out based on the cooking image information, the current working state information and the current cooking environment information, cooking correction information is obtained, and the object is made to carry out cooking correction based on the cooking correction information. By monitoring the whole cooking process, interacting feedback with the object in real time and optimizing the cooking process, the problem of high cooking difficulty caused by modeling and singleness of cooking suggestions is solved.

This invention discloses a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. This invention screens negatively charged dietary polysaccharides and constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and dietary polysaccharides. It prepares an amylose-oleic acid complex (complex 1) and a complex 1-protein ternary network (complex 2) stepwise, and then regulates the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of the noodles and improves their texture.

The invention relates to the field of energy consumption optimization, in particular to a chef machine energy consumption dynamic optimization management method and system. The method comprises the following steps: acquiring multi-dimensional environment monitoring parameters of the chef machine; carrying out omnibearing environment perception modeling on the multi-dimensional environment monitoring parameters of the chef machine, and constructing an omnibearing environment perception model; obtaining a historical chef machine operation monitoring log; performing real-time energy consumption prediction according to the historical chef machine operation monitoring log and the omnibearing environment perception model, and generating an environment influence energy consumption prediction value of each cooking mode; identifying a behavior instruction preset by the user; cooking behavior demand analysis is carried out on a behavior instruction preset by a user, and multi-stage cooking task definition is carried out, so that multi-stage cooking tasks are generated. By efficiently and intelligently adjusting the energy consumption power of each link of the chef machine, the energy consumption in the whole cooking process is kept at the optimal level.

The invention relates to the field of cooking control, in particular to a control method and device of a cooking utensil, equipment and a storage medium. The method comprises the following steps: identifying weight monitoring parameters of food materials in the cooking utensil, carrying out multi-time-point water content attenuation analysis on the food materials, and constructing a real-time water content attenuation curve; identifying real-time cooking environment state parameters, performing quantitative correlation analysis according to the real-time water content attenuation curve, and constructing a water content change quantitative correlation model; acquiring a monitoring image in the cooking utensil, and performing deep target visual identification and personalized taste preference mining to generate personalized taste features of a multi-food-material user; and performing real-time cooking state identification according to the real-time water content attenuation curve and the water content change quantitative correlation model, and performing rolling time window water attenuation prediction to obtain water attenuation prediction values of a plurality of time windows. The cooking utensil parameters are dynamically adjusted based on the moisture change in the cooking process, and therefore the cooking effect and quality are improved.

The embodiment of the utility model discloses a grill, a cooking rack and cooking equipment, relates to the technical field of cooking devices, and can effectively improve the standardization degree of a cooking process. The grill comprises a limiting piece and a temperature measuring piece; the limiting piece comprises a supporting seat and a containing structure, the containing structure is arranged on the supporting seat, one end of the containing structure is connected with the supporting seat, and the other end of the containing structure extends in the direction away from the supporting seat to form a containing area suitable for containing a cooking object; the temperature measuring piece is arranged in the containing area, and the temperature measuring piece can be inserted into the cooking object to monitor the internal temperature of the cooking object. The method is suitable for standardized baking scenes of meat products.

The utility model discloses an automatic stir-frying pot cover adaptive to a mass stir-frying pot. The pot cover comprises a pot cover body, a stir-frying part is arranged at the bottom of the pot cover body, a driving mechanism is further arranged on the pot cover body, the driving mechanism is used for driving the stir-frying part to stir-fry food, a working cavity is formed in the pot cover body, and a locking module is arranged in the working cavity. The locking module comprises a locking driving mechanism and a plurality of locking pieces, the locking pieces are distributed circumferentially, the outer ends of the locking pieces extend out of the outer edge of the pot cover body, and the locking driving mechanism is used for driving the locking pieces to lock / unlock the pot body. The pot cover can be suitable for pot bodies with different sizes, the matching between the pot body and the pot cover can be ensured during cooking, and the cooking process can be smoothly carried out.

The invention relates to a temperature control method of cooking equipment, on one hand, non-contact, non-intrusive, global and high-resolution perception of a temperature field of a target area in a cavity of the cooking equipment is realized by collecting multi-source temperature data and reconstructing temperature distribution of a reference temperature measurement plane parallel to a heating array; the problem of inaccuracy caused by dependence on finite point temperature measurement or simple coefficient estimation is solved; on the other hand, temperature deviation is calculated by coupling reconstructed temperature distribution and side wall temperature data, power is decided in combination with heat transfer characteristics in the normal direction of the heating array, accurate modeling and dynamic compensation of the heat transfer process in the three-dimensional space are achieved, and therefore the inherent temperature difference between the center and the edge of the cavity can be eliminated in a targeted mode; energy transfer loss caused by thermal resistance can be compensated; finally, through the step of independently controlling each heating unit according to the target power, a highly uniform and stable temperature field can be formed and maintained in the whole cooking process.

The invention provides a cooking utensil, and relates to the technical field of kitchen appliances. The cooking utensil provided by the invention comprises a box body, a steam exhaust fan, an air duct shell and an air inlet shell, the steam exhaust fan is configured to blow airflow into the steam exhaust air duct; at least part of the structure of the air inlet shell is located in the steam exhaust air duct and forms an air inlet cavity in a surrounding mode, an air inlet is formed in the side, facing the steam exhaust fan, of the air inlet cavity, an air outlet is formed in the side, deviating from the steam exhaust fan, of the air inlet cavity, and the air inlet and the air outlet both communicate with the steam exhaust air duct. The air outlet is provided with a movable cover, and the movable cover is rotationally arranged relative to the air inlet shell so as to close the air outlet or open the air outlet and adjust the size of the ventilation area of the air outlet. According to the cooking device, the volume of air flowing out of the air outlet can be adjusted, so that the volume of air entering the cooking cavity can be adjusted, rapid steam exhaust is achieved, it is guaranteed that in the cooking process of food, different steam concentrations of the cavity are maintained through different air inlet volumes, and the cooking effect of the food is improved.

The invention relates to the technical field of industrial temperature control, in particular to a multi-layer circulating type marinated pig trotter marinating and boiling control system based on intelligent temperature control, a pot body is vertically divided into five layers of temperature control frameworks, and a hollow interlayer between the inner wall and the outer wall of the pot body is isolated through a heat insulation plate; configuring a capillary tube for steam heating; acquiring detection temperatures of different temperature control frameworks; in the cooking process, the interior of the pot is divided into a gas area and a liquid area through a liquid level sensor arranged in the pot; in the liquid area, determining a layer height correction coefficient according to the layer height of each layer of temperature control framework; combining the numerical value of the detection temperature and the layer height correction coefficient in the heating process of each layer to obtain an adjustment proportional term and an adjustment integral term; the temperature of the liquid area is controlled and adjusted; in the gas area, the temperature loss rate is analyzed by combining the temperature difference between the top layer temperature and the liquid level temperature, and temperature compensation is achieved. According to the invention, the uniformity of temperature distribution in the marinating process can be improved, the heating strategy is optimized, and the energy utilization efficiency is improved.

The invention relates to the technical field of kitchen equipment, in particular to multifunctional cooking equipment which comprises a machine head with a shell and a pot body assembly, the pot body assembly comprises a glass container and holding pieces arranged on the two sides of the glass container, and a heating piece, fan blades and a driving motor used for driving the fan blades to rotate are arranged in the machine head; a reflecting cover with a downward opening is arranged in the shell, the heating piece and the fan blades are both located in the reflecting cover, the machine head is buckled on the pot body assembly, the reflecting cover and the glass container are matched to form a cooking space, a skirt edge folded outwards is arranged at the lower end of the shell, the opening of the reflecting cover is attached to the inner wall of the skirt edge in a sealed mode, and the machine head is arranged on the glass container in an inverted mode. The skirt edge is erected on the opening portion of the glass container so that the machine head can be stably arranged in the glass container, the lower skirt opening of the skirt edge faces upwards and is higher than the opening of the reflection cover to form a containing table used for containing cooking utensils, the overall portability and storage convenience of the equipment are remarkably improved, and meanwhile the stability and safety in the cooking process can be guaranteed.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

The invention discloses a cooking intelligent control system based on big data. The cooking intelligent control system comprises a cooking control data acquisition module, a data optimization processing module, a healthy dish intelligent recommendation module, a cooking control parameter optimization module and an intelligent cooking execution control module. The invention relates to the technical field of information data processing, in particular to an intelligent cooking control system based on big data, which innovatively proposes a cooking dish recommendation individuation, health control double-layer and cooking process practicability mechanism, and significantly improves the health guidance ability, recommendation adaptation ability and operation effectiveness of intelligent cooking. The construction of a multi-dimensional feature analysis system is innovatively proposed, a multilayer graph neural structure is designed and improved, and an interactive attention mechanism is introduced, so that the accuracy breakthrough of personalized and healthy recommendation is realized; a particle swarm optimization algorithm of a segmented sine and cosine chaotic mapping function, a reduction factor and an improved inertia factor is innovatively adopted, and the intelligent level of the cooking control process is improved.

1. The name of the design product: range hood (IT0590). 2. The use of the design product: used for sucking oil fume and water vapor produced in cooking process, and discharging outdoor. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view.

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 invention provides a dynamic adjustment method and system for traditional Chinese medicine cooking temperature. The method comprises the following steps: collecting the temperature of each subarea of a medicine decocting pot and a steam inlet pressure parameter in real time, generating a temperature distribution deviation parameter through area weighting processing, and dynamically coupling the temperature distribution deviation parameter with steam pressure to form a composite parameter reflecting the heat exchange efficiency; a multi-loop control strategy is adopted, the opening degree of a steam valve set of the corresponding partition is dynamically adjusted based on the composite parameters, and the valve priority is set according to the space position of the partition; a pressure fluctuation compensation mechanism is innovatively introduced, physical boundary constraint processing is carried out on opening parameters through an iterative algorithm, and finally the temperature distribution imbalance degree of each partition is converged to a preset threshold value; and a closed-loop adjusting system is formed through a valve cooperative control and dynamic compensation algorithm. According to the technical scheme provided by the invention, rapid and balanced control of partition temperatures of the medicine decocting pot is realized, and the thermal consistency and the medicinal component extraction stability in the traditional Chinese medicine cooking process are effectively improved.

The invention relates to the field of electric cooker control, and discloses a control method and system for an image recognition intelligent electric cooker based on the Internet of Things, and the method comprises the steps: obtaining the rice type information of the electric cooker during cooking; determining a plurality of cooking stages of the electric cooker in cooking and image recognition monitoring frequency corresponding to each cooking stage through a cooking monitoring database according to the rice variety information; in the cooking process, performing image recognition monitoring on the inner container of the electric cooker according to the image recognition monitoring frequency corresponding to each cooking stage to obtain an image recognition monitoring result; determining a cooking process adjustment instruction according to the rice variety information and the image recognition monitoring result; and performing parameter adjustment on each cooking stage according to the cooking process adjustment instruction. According to the control method of the image recognition intelligent electric cooker based on the Internet of Things, image monitoring of corresponding frequencies can be carried out on different rice types, and the adaptability to cooking of the different rice types is improved.

The invention provides a communication control method and device, electronic equipment and a computer readable storage medium, is applied to an intelligent cooking system, and relates to the technical field of household appliances. The intelligent cooking system comprises a cloud end, a communication relay end and cooking execution equipment which are in communication connection in sequence, the cloud end issues a preset menu to the cooking execution equipment through the communication relay end; the method comprises the following steps: monitoring whether communication between a cloud end and a communication relay end and / or communication between the communication relay end and cooking execution equipment is normal in real time; if the communication is interrupted, executing a preset communication interruption control process; wherein the communication interruption control process at least comprises one of the following steps: continuing to execute a menu, and carrying out standby keeping operation and communication reconnection within a preset time period; according to the embodiment of the invention, the communication connection is actively reestablished for different terminal scenes, and the cooking maintenance is executed during the reconnection period, so that the influence of communication interruption on the automatic cooking process is reduced, and the user experience is improved.

The invention discloses an intelligent cooking optimization system and method based on machine learning, and relates to the technical field of intelligent cooking, and the method comprises the steps: collecting real-time operation data in the cooking process of a user, carrying out the cleaning, fusion and standardization processing of the data, extracting key cooking nodes, and carrying out the dynamic strategy optimization of cooking feature vectors. And performing multi-target fusion calibration on the cooking parameter adjustment scheme, generating a visual cooking guidance report, and updating the reinforcement learning model and the knowledge graph. According to the invention, through deep fusion of the knowledge graph and reinforcement learning, intelligentization, individuation and nutrition refined control of the cooking process are realized, the technical problems that traditional cooking depends on experience and is difficult to regulate and control quantitatively and adapt to individualized health requirements are solved, and the scientificity, adaptability and user experience of cooking are improved.

The invention discloses a cooking electric appliance, a control method of the cooking electric appliance and a storage medium. The cooking electric appliance comprises a cavity, a steam generator, an electric heating pipe and an electric heating assembly, a cooking cavity is formed in the cavity, the steam generator is used for providing steam into the cooking cavity, the electric heating pipe is used for heating air in the cooking cavity, and the electric heating assembly is used for heating the bottom of the cooking cavity. According to the cooking electric appliance, the electric heating assembly is used for heating the bottom of the cooking cavity, so that in the cooking process, condensate water accumulated at the bottom of the cooking cavity can be heated through the electric heating assembly, heat loss in the cooking cavity is reduced to a certain degree, and the cooking effect of food materials is improved.

The utility model provides a steamer capable of preventing soup from overflowing. The technical problems that when an existing soup steamer is used for steaming, water vapor can be accumulated on a cover top or overflow from a gap, when food is taken out, steam water is often scattered on the food or splashed out, the taste of the food is affected, and meanwhile the food is inconvenient to take out are solved. The anti-overflow soup steamer comprises a bottom pot, first handles are installed on the two sides of the bottom pot, a steaming rack is placed above the bottom pot, second handles are installed on the two sides of the steaming rack, a collecting groove used for collecting steam water is formed in the steaming rack, an opening of the collecting groove is located in the inner side of the steaming rack, a guide part is arranged at the lower end of the opening of the collecting groove, and an outlet is formed in the bottom of the collecting groove. A pneumatic mechanism is installed at the outlet and comprises a blocking piece, the blocking piece is clamped at the outlet of the collecting groove, limiting parts are arranged at the two ends of the blocking piece, a reset spring is installed between the limiting part, located on the outer side of the steaming rack, of the blocking piece and the steaming rack, and an overflow opening is formed in the part, located on the inner side of the steaming rack, of the blocking piece; the water collecting box is fixedly installed on the outer wall of the steaming rack, and the pot cover is placed above the steaming rack. By arranging the collecting groove and the blocking piece, steam water generated in the cooking process can be collected and guided out, food is prevented from being scattered on the food or splashed out when being taken out, and meanwhile air pressure in the pot can be self-balanced in the heating process through the pneumatic mechanism.

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.

The present invention relates to the field of intelligent food processing technology, and provides a raw meat machine-simulated humanoid cutting equipment based on multidimensional information perception. The equipment includes: a raw meat multidimensional information sensing unit for obtaining multidimensional information about the raw meat; a raw meat adjustment unit, disposed downstream of the raw meat multidimensional information sensing unit, for at least adjusting the relative position of the raw meat in the moving direction based on the multidimensional information about the meat; a raw meat shaping unit, disposed downstream of the raw meat adjustment unit, for at least adjusting the external shape of the raw meat based on the multidimensional information about the meat; a meat processing unit, disposed downstream of the raw meat shaping unit, for cutting the raw meat into meat products based on the multidimensional information about the meat; and a meat packaging unit, disposed downstream of the meat processing unit. The present invention combines food processing, artificial intelligence algorithms, and the chef's knife skills during the cooking process of Chinese dishes to obtain multidimensional information about the raw meat and formulate corresponding strategies for cutting into slices, strips, or cubes.

The utility model discloses a cleaning assembly of a porridge cooking machine, relates to kitchen appliance technical field, including porridge cooking machine, operation panel and cleaning assembly, the cleaning assembly includes scraping unit and driving unit, the driving unit is used for driving scraping unit to carry out rotary cleaning to the inner wall of porridge cooking machine, scraping unit includes mounting pipe, and the mounting pipe is equipped with the mounting pipe. The inner wall of the mounting pipe is in threaded connection with a fastening screw rod, the mounting pipe is detachably and fixedly connected with an upper connecting cross rod through the fastening screw rod, and a rubber scraping strip is detachably arranged on the side face of the mounting pipe. The rotating rod is driven by the driving motor, the inner wall of the porridge cooking machine is rotationally scraped and cleaned by the mounting pipe and the rubber scraping strip, and meanwhile, the bottom of the inner wall is synchronously cleaned by the transverse scraping strip at the bottom of the lower connecting cross rod, so that the inner part of the porridge cooking machine is efficiently cleaned in an omnibearing and dead-corner-free manner, and the cleaning efficiency and quality are greatly improved; dirt such as residual congee stains in the congee cooking process can be effectively removed.

The invention discloses a fire control method of a gas stove and a gas stove control system, and relates to the technical field of automatic control, the method comprises the following steps: selecting and determining a target cooking mode according to a cooking mode implemented by a target user through an information interaction module, and determining candidate cooking stages included in the target cooking mode according to the target cooking mode; acquiring and / or analyzing target feature data of the target cookware in the cooking process through a data acquisition module; determining a target cooking stage from candidate cooking stages included in the target cooking mode according to the target feature data through a cooking firepower determination module, and determining a target cooking firepower according to the target cooking stage; and the target cookware is heated through the gas stove module by adopting the target cooking firepower. The intelligent degree of cooking fire control is improved, on one hand, the labor cost invested in the cooking process can be reduced, on the other hand, the problem that fire control is not timely can be relieved, and the taste of cooking food materials is further guaranteed.

The invention discloses a centrifugal separation device for bone, meat and residual oil in bone soup, which comprises a filter cartridge provided with a lifting hook, steam holes are symmetrically formed in the bottom of the filter cartridge, a clamping plate is arranged at the edge of the bottom of the filter cartridge, an inner cartridge, an outer cartridge, filter cloth, a thrust ball bearing, a clamping ring, an inserting column and a first rotating shaft are arranged outside the filter cartridge, and the inner cartridge and the outer cartridge are sequentially and coaxially arranged outside the filter cartridge. The filter cloth is arranged on the inner surface of the inner barrel, the diameter of filter holes in the inner barrel is smaller than that of filter holes in the filter barrel, the clamping ring is arranged at the bottom of the inner barrel, the inner arc face of the clamping ring is provided with a first clamping groove matched with the clamping plate, the thrust ball bearing is coaxially and fixedly connected with the clamping ring, the thrust ball bearing is provided with a supporting column internally connected to the outer barrel, and the inserting column is matched with the steam hole. The inserting column is fixedly connected with the first rotating shaft, and the inserting column and the first rotating shaft are located below the filter cartridge. The centrifugal separation device is matched with a filter cartridge in the previous cooking process, grease adsorbed in bone and meat residues can be further centrifugally separated quickly and efficiently, and the enterprise income is increased.

1. The name of the design product: smoke extractor (X16). 2. The use of the design product: the design product is used for sucking oil fume produced in cooking process. 3. The design points of the design product: in shape. 4. The picture or photo best indicating the design points: perspective view.

The invention discloses a pretreatment method for improving water-retaining property and tenderness of low-temperature slowly-cooked chicken, and relates to the technical field of food processing.The pretreatment method comprises the steps that a chicken raw material is prepared, and unfreezing, surface drying and finishing treatment are conducted; the method comprises the following steps: soaking chicken in a pre-cooled weak acid solution to preliminarily relax a protein structure; transferring the chicken into a pre-cooled weak alkaline solution, promoting protein to be fully hydrated, and establishing an electrostatic repulsion network; immersing chicken in a precooled polysaccharide solution, and permeating to form a thermostable hydrophilic protective layer; and draining the chicken, performing vacuum packaging, and performing low-temperature slow cooking with precise temperature control. According to the method, the low-temperature slowly-cooked chicken can keep a stable hydration structure in the cooking process through a method for regulating protein and constructing an interface protection layer in stages, so that the water-retaining property, tenderness and flavor fusion degree of a finished product are improved.

The invention discloses a control method and device for a cooking utensil, the cooking utensil and a storage medium, and the method comprises the steps: determining whether a last cooking program is a water adding cooking program or not when the current cooking program runs to a water adding stage if the current cooking program of the cooking utensil is detected to be a water adding cooking program; if the last cooking program is a water adding cooking program, judging whether water is added into the cooking utensil in the last cooking program, and obtaining a judgment result; and based on the judgment result, determining whether to add water into the cooking utensil in the water adding stage of the current cooking program. According to the scheme, the situation that water is added for multiple times in the cooking process can be effectively avoided, and the final cooking effect is guaranteed.

The invention relates to a cooperative control method for a lamp strip of a steaming oven, and the method comprises the steps: enabling an illumination system to sense and respond to a specific state of a cooking process through obtaining a current cooking program type of the steaming oven and a program stage of the current cooking program type; and furthermore, the preset lighting effect strategy database is inquired according to the program type and stage, so that the lamp strip control parameters which are accurately matched with the preset lighting effect strategy database are obtained, the parameters comprise the target color temperature and the target brightness, and intelligent association and dynamic calling of the lighting strategy and the cooking scene are realized. Finally, lamp strips arranged on multiple surfaces of the inner cavity of the steaming and baking box are driven to emit light based on the control parameters, conversion from the control instruction to the physical lighting effect is completed, and therefore the self-adaptive lighting environment deeply coordinated with the cooking logic is constructed. According to the invention, a traditional fixed illumination mode is converted into a programmable and interactive dynamic lighting effect system, so that the definition and convenience of observing the food state in the cooking process by a user are remarkably improved, and the intuition and richness of man-machine interaction are enhanced.