Cooking appliance and its activation method

Abstract

The invention discloses a cooking utensil and an excitation method thereof. The cooking utensil has a magnetostrictive element and an excitation coil. The method includes the following steps: generating a magnetic excitation signal, wherein the frequency of the magnetic excitation signal is related to The vibration frequency of the telescopic part corresponds; the magnetic excitation signal is applied to the excitation coil so that the excitation coil generates microwaves for vibrating the magnetostrictive part, and the magnetostrictive part vibrates under the action of the microwave, thereby driving the pot of the cooking utensil The body vibrates, and the vibration of the pot body can accelerate the rice grains in the pot to absorb water or absorb nutrients from the food, thereby improving its cooking effect. Compared with the iron plate vibration method, there is no mechanical fatigue of the vibration plate, and There is no need to provide a vibration space.

Description

Technical field [0001] The present invention belongs to the technical field of living electrical appliances, and in particular, the present invention relates to the excitation methods and cooking instruments of cooking instruments. Background technique [0002] Routine rice cooker is generally the user after putting rice and water, starting with start or appointment, rice cooker begins to boil, in the process of cooking, just relying on moisture to absorb rice or other food, but due to moisture The time is in slow motion, so the ability of moisture to absorb food nutrients is poor, resulting in poor taste of cooking. [0003] Therefore, the existing rice cooker needs further improvement. Inventive content [0004] The present invention aims to solve one of the technical problems in the relevant techniques at least to some extent. To this end, an object of the present invention is to propose an excitation method of a cooking apparatus, which is applied to the excitation coil to c...

AI Technical Summary

Problems solved by technology

[0002] In a conventional rice cooker, after the user puts in the rice and water, press start or make an appointment to start, the rice cooker starts to preheat and cook rice. During the cooking process, only the water itself absorbs the nutrition of rice grains or other foods, but because most of the water Time is in a state of slow motion, so the ability of water to absorb food nutrients is also poor, resulting in poor taste of cooked food

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