Automatic cooker method and automatic cooker

Abstract

The invention relates to an automatic cooker method and an automatic cooker. The automatic cooker method comprises the following steps of: preheating stage, to be specific, stir-frying food materialsat the first powder and the first speed, and monitoring a first gas parameter of food material gas so as to satisfy a first predetermined condition; dehydrating stage, to be specific, stir-frying thefood materials at the second powder and the second speed, and monitoring a second gas parameter of the food material gas through an electronic smell detection unit so as to satisfy a second predetermined condition; and caramel reaction stage, to be specific, stir-frying the food materials at the third powder and the third speed, and monitoring a third gas parameter of the food material gas so as to satisfy a third predetermined condition; Maillard effective stage, to be specific, stir-frying the food materials at the fourth powder and the fourth speed, and monitoring a fourth gas parameter ofthe food material gas so as to satisfy a fourth predetermined condition, stopping the heating power of the cooker after stir-frying the food materials at the fifth speed within preset time. The automatic cooker method and the automatic cooker can intelligently control the whole cooking process and ensure the taste of varieties of food.

Description

technical field [0001] The invention relates to the technical field of automatic cooking, and more specifically, relates to an automatic cooking machine method and an automatic cooking machine. Background technique [0002] Traditional cooking machines only control heating power, temperature, and time. In view of the difference in ambient temperature and humidity, altitude, and the difference in initial temperature, weight, and water content of raw materials. The same cooking parameters, the quality of the dishes produced is very different. The feeding process of the traditional cooking machine is also formed by the calculation of temperature and time. In each stage, because the temperature transmission is indirect, it is difficult to reflect the cooking process of time, and the difference in feeding timing will lead to the taste and flavor of the dishes. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an autom...

AI Technical Summary

Problems solved by technology

The feeding process of the traditional cooking machine is also formed by the calculation of temperature and time. At each stage, due to the indirect nature of temperature transmission, it is difficult to reflect the cooking process of time, and the difference in feeding timing will lead to the taste and flavor of the dishes.

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