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Cooking process of cooking machine

A cooking machine and cooking technology, which is applied to timing control ignition mechanism, utensils with integral electric heating device, plug-in, etc., which can solve the problems of taste, stir-frying, general effect of ripening, burnt ingredients, poor cooking technology, etc. , to achieve the effect of retaining nutrients and ripening effect, improving the taste and ensuring the ripening effect

Active Publication Date: 2018-07-10
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different types and moisture content of ingredients, the stir-frying and cooking effects of stir-frying machines with this structure are average, and even some ingredients may burn. The main reason is that the cooking process is not good.

Method used

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  • Cooking process of cooking machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this embodiment, meat slices and green peppers are the main ingredients, and the auxiliary materials are edible oil, salt, vinegar, etc., to illustrate the beneficial effect of using the technology of the present invention to fry green pepper fried meat.

[0028] For details, please refer to figure 2 Process temperature curve figure of the present invention, concrete process is as follows:

[0029] Step S1: In the stage of adding ingredients, pour cooking oil into the bottom of the frying pan, add meat slices, green peppers, other salt, vinegar and other auxiliary materials, close the lid and start; the cooking machine starts to work, and enters the first heating stage;

[0030] Step S2: In the first heating stage, the heating device heats the wok with the set power P1 until the temperature in the wok reaches T1, the T1 is 80°C to 120°C, and the P1 is 1000W to 2200W. During this period, the stirring shovel stops and enters Step S3: Of course, those skilled in the a...

Embodiment 2

[0041] In this embodiment, Chinese cabbage is used as the main food material, and edible oil, salt, vinegar, dried red pepper, etc. are used as auxiliary materials, and the beneficial effect of frying hot and sour Chinese cabbage with the technology of the present invention is illustrated.

[0042] For details, please refer to image 3 Process temperature curve figure of the present invention, concrete process is as follows:

[0043] Step S1: In the stage of adding ingredients, pour cooking oil into the bottom of the wok, add ingredients such as cabbage, a little dried red pepper, salt, vinegar and other auxiliary materials, close the lid and start; the frying machine starts to work, and enters the first heating stage;

[0044] Step S2: In the first heating stage, the heating device heats the wok with the set power P1 until the temperature in the wok reaches T1, the T1 is 80°C to 120°C, and the P1 is 1000W to 2200W. During this period, the stirring shovel stops and enters Ste...

Embodiment 3

[0054] This embodiment discloses the process of making soup or stew using a cooking machine. For details, see Figure 4 , the main process steps are as follows:

[0055] Step S1: In the stage of adding ingredients, pour cooking oil into the bottom of the wok, add ingredients, salt, water and other auxiliary materials, close the lid of the pot and start; the cooking machine starts to work, and enters the first heating stage;

[0056] Step S2: In the first heating stage, the heating device heats the wok with the set power P1 until the temperature in the wok reaches T1, the T1 is 80°C to 120°C, and the P1 is 1000W to 2200W, during which the stirring shovel stops and enters Step S3: For the convenience of description in this embodiment, the set power P1 is specifically 1400W, and the T1 is 80°C to 95°C. That is to say, in the first heating stage when 1600W is used, the temperature in the wok is heated to 80°C to 95°C. Due to the stew or soup, water will be added to the wok, and ...

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Abstract

The invention relates to a cooking process of a cooking machine. The cooking process is characterized in that stable temperature line control is performed in the later cooking process through a firstpreset temperature line T at 95-105 DEG C, specifically, food materials are preheated and separate out water preliminarily at the first heating stage, so that the temperature T1 of a pan is kept within 80-120 DEG C, overheating of the pan and excessive separation of water out of food can be avoided, and lower temperature, insufficient preheating and poor curing effect can be avoided. Further, a stable temperature line T2 is formed in the pan at the second heating stage, the relation between the temperature line T2 and the first preset temperature line T is judged, control is performed for foodmaterials at different water separation speeds, and the cooking effect is further guaranteed. The cooking process has the specific benefits that the water separation speed of the food materials is controlled in combination of temperatures, the food water separation effect is better, nutrients and the curing effect of cooked dishes are fully reserved, and the taste is improved.

Description

technical field [0001] The invention relates to the field of kitchen appliances, in particular to a cooking process of a cooking machine. Background technique [0002] As a product of smart home appliances, the cooking machine has received a good response from the market after its launch. At present, the main structure of the cooking machine on the market is that there is a stirring shovel in the frying pan. Put it into the frying pan, close the lid and start cooking. Due to the different types and moisture content of ingredients, the stir-frying and cooking effects of cooking machines with this structure are mediocre, and even some ingredients may be burnt. The main reason is that the cooking process is not good. Contents of the invention [0003] The invention provides a cooking process of a cooking machine. By optimizing the temperature curve, the risk of excessive moisture precipitation or sticking of dishes during cooking is avoided. [0004] The present invention a...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/16A47J36/32
CPCA47J27/004A47J36/165A47J36/32
Inventor 朱泽春林敏勇郭玉波
Owner JOYOUNG CO LTD
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