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Cooking equipment control method, cooking equipment and readable storage medium

A technology of cooking equipment and a control method, which is applied in the field of cooking equipment, readable storage media, and cooking equipment control, can solve problems such as the inability to cook rice noodles, achieve simplified operation, improve utilization rate, and reduce kitchen space occupancy Effect

Active Publication Date: 2021-03-19
FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some consumers hope to cook porridge into rice paste, which can be used as supplementary food for children, but the existing electric pressure cooker can only boil the rice grains until soft, and it is difficult to decompose the soft rice grains into smaller particles, which cannot meet the requirements of cooking rice paste

Method used

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  • Cooking equipment control method, cooking equipment and readable storage medium
  • Cooking equipment control method, cooking equipment and readable storage medium
  • Cooking equipment control method, cooking equipment and readable storage medium

Examples

Experimental program
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Effect test

specific Embodiment 1

[0120] Such as image 3 As shown, the user selects the rice noodle function file, the cooking starts, and the program enters the heating stage. The temperature sensor detects the temperature T at the bottom of the cooking pot, and the amount of rice water in the pot is judged by calculating the amount of temperature increase per unit time or the time required for the temperature to increase by a specific value. During the process of judging the amount of rice water, the stirring device stirs every time t1, and the stirring time is t2. Speed ​​V1 improves the uniformity of temperature distribution of rice water in the pot, ensures that the temperature of rice water in the pot is consistent in the vertical direction, makes temperature measurement accurate, and ensures accurate judgment of rice water volume. After judging the amount of rice water, the heating device continues to work to heat the cooking pot and food. In this stage, the stirring device is used every time t3, the ...

specific Embodiment 2

[0123] The difference between the second embodiment and the first embodiment is that no stirring is carried out during the pressure holding stage, and the stirring is carried out after the pressure is lowered to normal pressure, or the heating and stirring is carried out after adding auxiliary materials after normal pressure.

[0124] Specifically, as Figure 4 As shown, the user selects the rice noodle function file, the cooking starts, and the program enters the heating stage. The temperature sensor detects the temperature T at the bottom of the cooking pot, and the amount of rice water in the pot is judged by calculating the amount of temperature increase per unit time or the time required for the temperature to increase by a specific value. During the process of judging the amount of rice water, the stirring device stirs every time t1, and the stirring time is t2. Speed ​​V1 improves the uniformity of temperature distribution of rice water in the pot, ensures that the temp...

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Abstract

The embodiment of the invention provides a cooking equipment control method, the cooking equipment and a readable storage medium. The cooking equipment comprises a cooking pot and a stirring device, the stirring device is at least partially located in the cooking pot and used for stirring food in the cooking pot. The control method of the cooking equipment comprises the steps: controlling the cooking pot to be heated to cook the food in the cooking pot, determining that the condition of a pasty food cooking program is met, and entering the pasty food cooking program, and controlling the stirring device to stir in at least part of the cooking time period of the pasty food cooking program. The stirring device is operated in at least part of time periods of the pasty food cooking program to stir liquid and food in the cooking pot, so that violent collision can be generated between the food, between the food and the cooking pot and between the food and the stirring device, and then the food is gradually crushed and decomposed; and the food and the liquid are uniformly mixed in the stirring process of the stirring device, so that the pasty food can be cooked, and the cooking requirements of users are met.

Description

technical field [0001] Embodiments of the present invention relate to the technical field of kitchen appliances, and in particular, relate to a cooking device control method, a cooking device, and a readable storage medium. Background technique [0002] The existing electric pressure cooker can make the porridge soft and rotten through high temperature and high pressure, and has a good taste, which is loved by consumers. Some consumers want to cook porridge into rice paste, which can be used as supplementary food for children, but the existing electric pressure cooker can only boil the rice grains to a soft boil, and it is difficult to decompose the soft rice grains into smaller particles, which cannot meet the requirements of cooking rice paste . Contents of the invention [0003] Embodiments of the present invention aim to solve at least one of the technical problems existing in the prior art. [0004] To this end, the first aspect of the embodiments of the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/08A47J43/046A47J36/00G01K1/14
CPCA47J27/08A47J43/046A47J36/00G01K1/14
Inventor 杨云韩平英梅若愚程志喜吕伟刚薛钊强顾青松
Owner FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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